Thursday, May 23, 2013

Orange Creamsicle

Baby P is taking an inordinate amount of interest in cooking now-a-days. First they made apple sauce and rice crispies in school. Then, not long ago, she came back with a Princess Tiana cookbook from her school library, spent a laborious one week reading all the "lecipes", asking me if we had a particular ingredient listed in the recipe or not, before deciding that we should make Jambalaya.
"It has meat in it", I said.
"No, we can make it without the meat- it will still be good".

So, I made Rajma Chawal, heaped them in a bowl and passed it off as Jambalaya

That night at dinner, we had a face that shone with happiness because she was eating what Princess Tiana eats for dinner. 

Realization hit home- hard - two days later. She come from school literally in tears. 
"I did nothing when you made Princess Tiana dinner- that's not cooking!!"
"But little kids can't cook- you've got to grow up a bit..."
It took some mighty effort to hush her down.

Friday, May 17, 2013

Daily Dinner (17): Rajma Rasedaar

This then, is the prelude to last week's post. 

The only thing I loved more than rice growing  up, was Rajma...

The ongoing joke was that for me to get married, my maama (maternal uncles) will have to make sure that I had enough Rajma-chawal to last me my whole life. For no one in Rajasthan (in my naani's world) ate either rice or kidney beans....

My grandma (naani) had not seen Rajma (red kidney beans) till they shifted base to Bhatinda, Punjab.  And then, all the age-old inhibitions came to the front. She never learnt to cook or eat these beans. To her, the color, shape and meatiness of them was a big put off. To some extent she even refused to believe that red kidney beans were a plant product.....not so, though, for my mom's younger siblings. All four of them would scout the neighborhood Punjabi families, and make themselves available at whoever's table was serving Rajma

Thursday, May 9, 2013

Simple and Sweet- Cheeni-Ka-Paratha.


The earliest memories I have of my grandma are of feeding my toddler brother a smushed up roti with ghee-boora (powdered sugar with clarified butter).  She, on a low woven seat we called peedha; and he, toddling about around her with a ball in his hand. All through the summer holidays that's what he and I ate. Naani was the best when it came to indulging picky eaters like us. She didn't insist we eat our veggies, was always ready to make a meal especially for us, and if both options failed; handed us a huge bowl of ghee-boora

Back in Delhi, my mom opted for a no-mess route incorporating the boora, ghee and roti together to make us a Cheeni ka Paratha. When we were very little, she'd roll it up, and hand it to us so we could  eat while we played. My dad occasionally threw a fit, threatening us with cavities and toothless grins, but mommy always found a way to ignore his rants.  As I grew older, my ma and I were often at loggerheads. With daddy gone for work or at school most of my growing up years, this Paratha was what resolved most of our (my) skirmishes....