Monsoon Food Rituals of India

India is land of Spices (Masalas) and also a land where monsoon is celebrated as the biggest festival ever "designed" on earth.

In India food production and harvesting are still deeply seasonal, hence monsoon is welcomed in various ways. The arrival of monsoon clouds over the Arabian Sea in June every year is an eagerly awaited event in India. As they say, India is all about "Unity in Diversity", the food rituals too vary from state to state, even from city to city. Though one thing is common about all these rituals- whatever they eat as their "first rain food rituals", ranging from Coconut Rice to Vadapao to Wadas to Pakoras to Chops- they all are rich of spices.

For India, Spicy food doesn't only mean battling tears and a running nose while eating it, but it simply means it has to be flavorful.

For Example, in monsoon Keralians have Coconut Rice. Coconut Rice is nothing but simple rice cooked up with tender coconut, allowing the flavors of coconut to enter into the rice, along with the other flavors like Ghee, Cashew nuts, li’l bit of Zafran(Saffron) and curry leaves, served with Popaddum or deliciously roasted potatoes. You might feel that the flavors are not strong, but if the dish is made full heartedly, trust me these flavors turn out so amazing, your nose will force you to have this dish.

If we go little northward from Kerala, Maharashtrians have their own fast food in Monsoon. They have lip-smacking Vadapao along with hot cup of tea. Vadapao is Indian version of burger. They put an aaloovada or Potato Fritters in between a pao(bread bun). This dish is served with garlic chutney traditionally. The vada is a hot and flavored with spiciness of garlic, ginger and green chilies, coated in besan(gram flour) and deep fried.

(Image: Vadapav)

Another Monsoon fast-food for Maharashtrian is “Kanda-Bhajji”. On rainy day, Kanda bhajjis become more enjoyable from a roadside Tapri(stall) along with Hot Tea (Ofcourse!). They make the bhajjis in quite different way, compare to other parts of India, by simply adding cardamom into the besan.

(Image: Kanda Bhajji)

From Maharshtra, now we’ll visit Gujarat. Now, Gujarat does not have one common food throughout the state, monsoon food is divided into three major parts: Amdavadi Dalwada, Kathiawadi Bhajiya and Surti Tameta na Stuffed Bhajia (Tomato Pakora).

(Image: Traditionally served Daalwada)

Bhajiya is basically what it is majorly known as Pakora in rest of the HINDUSTAN… Dalwada is very special to any born “Amdavadi” (Person who belongs to Ahmedabad), Dalwada is a vada- fritters like savory snack of India- made with whole moong daal. These Dalwadas are traditionally served with fried chilies and sliced onions.

(Image: Lip-Smacking plate of Pakoras)

Just like Gujarat, North India also savours Pakoras and hot cup of tea while enjoying the rain.

But if we go towards east, People of Kolkata enjoy having Vegetable chop. It is a very tasty deep fried item that can be served as an appetizer. It is a very traditional Bengali item, and although it may be deep fried, the recipe calls for many vegetables that are in general, good for health. On a rainy day, for people of Bengal, there's nothing better than having vegetable chop with puffed rice as an evening snack.

So, this is what we’ve realized about various “perfect rainy day” food. In whatever part of India you are, monsoon is special for your foodie mind, as it brings the flavorful meetings with your favorite monsoon food.

Cuisine of the Month : Punjabi Cuisine

Whenever I think on Punjabi cuisine, the dialogue from “Jab We Met” comes first to my mind, when Shahid Kapoor tells a distressed Kareena – “Oye kuch panner ke tikke mangwati, kuch chole te bhature mangwati”, something like that. Yes – Rich, mouthwatering, heavy, spicy, tasty, are just some of the adjectives that can describe Punjabi food. If you have a stomach that can digest anything, you should simply gorge on Punjabi food. Punjabi cuisine can effectively cater to both veggies as well as non-vegetarians. Numerous spices and exotic flavors add all the more delight to Punjabi food. In fact, Indian cuisine globally is represented by Punjabi food. Punjabi food has a wholesome taste and a rustic flavor. Typical Punjabi food has numerous spices, and no exotic sauces or marinades (which you would find with Chinese or Thai).

(Image: Punjabi Thali)

An essence with Punjabi cuisine is the liberal amount of ghee, butter, cream, and nowadays even paneer and cheese used with it. Restaurants do this more often to add a savory taste, whereas home made Punjabi food is likely to consist more of whole wheat preparations, rice and lots of spices – “masala”. A typical Punjabi main course dish is likely to contain a paste with the combination of onion, garlic and ginger. In Punjabi cuisine, the bread is prepared using a tandoor. The bread, also known as Tandoor is

available in a variety of flavors. Parathas, Naan, Kulchas & rotis are the essence of a Punjabi main course. Kashmiri naan, Garlic naan, Amritsari Kulcha, Roomali Roti, traditional Tandoori butter roti, Lacha Paratha are some of the popular bread options in Punjabi cuisine.

(Image: Rajma Chaawal)

Tandoori food is also famous among non-vegetarians. Exotic chicken (chicken tandoori, kebab, grilled chicken) and mutton preparations as part of the Punjabi cuisine are examples of tandoori food. Butter chicken, chicken tikkas, Amritsari fish and chicken biryani are also famous among non-vegetarians.

(Image: Butter Chicken with Tandoori Roti)

The perfect Punjabi thali would be incomplete without shahi paneer, or a similar paneer preparation with lots of cream, aloo mutter, a kofta preparation, and dal makhani (lentils cooked with butter and cream). Dairy products are an important aspect of Punjabi cuisine. Indeed, Punjabis are well known for consuming multiple glasses of “lassi” after every meal. In fact, certain shops in Delhi and Amritsar serve such a creamy lassi that it is impossible to consume anything else after it.

(Image: Makke di Roti aur Sarso da saag)

(Image: Imarti)

Punjabi cuisine has bestowed the famous – “Makke di roti” and “Sarson ka sag” as well, which has now become famous globally. Punjabis are not left behind on the desserts as well. Gajar ka halwa, Imarti (jalebis), Kaju barfi, Pinni and Sooji Halwa are just few of the sweet delicacies Punjabi cuisine has to offer.

Recipes from Cover Story: Monsoon Food Rituals in India

1) Daalwada:

Ingredients:

• 1 cup split wash moong dal • 1 cup potatoes boiled peeled and shredded • Approx. 2 tablespoon finely chopped coriander • 1 green chili minced adjust to taste • 1 tablespoon finely grated ginger • 1 teaspoon cumin seeds (jeera) • 1/8 teaspoon asafetida (hing) • 1/8 teaspoon of baking soda • 1 teaspoon salt adjust to taste • Oil to fry

Method

1. Wash and soak dal in about 3 cups of water for four hours or longer. 2. Grind dal coarsely using very little water. 3. Add all the ingredients to the dal batter, potatoes, cilantro, green chili, ginger,

cumin seeds, asafetida and salt, beat the batter for 2-3 minutes this will make the batter light. Add the water if needed, batter should be soft. If batter is too thick Vadas will be hard.

4. Heat the oil in a frying pan on medium high heat. 5. The frying pan should have about 1 inch of oil. To check if the oil is ready, put

one drop of batter in oil. The batter should sizzle and come up but not change color right away. If oil is very hot vadas will not cook through and will not be crispy.

6. Place about 1 tablespoon of batter into the oil. Fry the vada in small batches. Fry vadas until golden-brown all around.

7. Moong Dal Vada should be crispy from outside and should be soft inside. 8. Serve them with Hari Cilantro Chutney.

2) Vadapav:

Vada stuffing: 3 cups boiled, peeled and mashed potatoes (that is about 4 big potatoes) 1/2 tea spn cumin seeds 1/2 tea spn mustard seeds 4-5 curry leaves 1/2 tea spn ginger garlic paste 2 green chilies 3-4 strands coriander leaves 1/2 cup chopped onion A pinch turmeric Oil Salt

Method: Heat a little oil and add mustard, cumin seeds. When it starts popping, add curry leaves, green chilies, ginger garlic paste, onions and fry till onions turn translucent. Add the potatoes, turmeric, salt and mix well. If there are any big pieces of potatoes, add a little water and close and cook for few minutes, then mash and mixed well. Add chopped coriander leaves and mix. Let it cool a bit.

Vada coating: 1/2 cup gram flour (besan) 1 tbl spn rice flour (added for crispiness) 1/2 tea spn chili powder Salt

Method: Mix all the above ingredients with water to make a smooth paste. As soon as water it added to the flours, it starts becoming lumps, so mix it with hand to remove lumps or use a egg whisk. Do not make it too thin, the coating does not hold on to the stuffing it is too thin.

Making vadas: Heat oil for deep frying. Make a ping-pong ball sized round from the stuffing. Dip the ball into the coating batter and deep fry in hot oil. Take out on a paper towel.

Green chutney: 9-10 strands coriander leaves Few mint leaves (optional, I didn’t use it) 3 green chilies 1″ piece ginger (optional) Salt

Method: Grind all to a smooth paste. Do not make too watery.

Red chutney: 1 cup dried coconut (or dessicated coconut) 2 tbl spns chili powder 1 tea spn chopped garlic 1/4 tea spn tamarind extract or 1-2 pieces of tamarind (optional, added for tanginess) Salt

Method: Dry roast coconut and tamarind till it turns slightly brownish. Grind together with all other ingredients. This is dry powder, so do not add water. It can be stored in air tight containers for about a month.

Sweet chutney : 5-6 dates(khajoor) 1/2 tea spn tamarind extract or about 4-5 pieces of tamarind 1/2 tea spn jaggery(optional, added only if sweetness of dates is not enough) Salt

Method: Soak dates in warm water for about 30mins. Take out seeds (better yet, use seedless dates). Grind with all other ingredients.

Making vada pav: 1. Take a pav. Cut open the rolls horizontally, taking care one end is still connected. Apply three chutneys to pav as desired.

2. Slightly press the vada to flatten it.

3. Keep it on one half of the pav and cover with other half. Slightly press down.

3) Vegetable Pakora:

Ingredients: 1 cup Chickpea Flour (Besan) 2 tsp Oil 1 tsp Ground Cumin 1 1/2 tsp Salt 1 -2 Chopped Green Chillies (Jalapeno) 1/2 cup Water 1 Potato 1 small Cauliflower 2 Cabbage 5 leaves Spinach sliced 1 1/2 cup Sliced Onion

Method:

1) Boil the potato until just tender, peel and chop finely. 2) Finely chop cauliflower and onion. Shred the cabbage and spinach. 3) Mix first set of ingredients well. Beat in a blender for 4-5 minutes to incorporate air

(this will make the batter fluffier). 4) Let batter rest 1/2 hour in a warm place 5) Add the vegetables and mix in evenly. 6) Deep fry in oil that is heated to 375°. 7) Drain pakoda on paper towels and serve immediately. 8) Serve vegetable pakora with coriander or mint chutney or tomato ketchup

Recipe from Cuisine of the Month: Punjabi

Sarson Ka Saag

500gms (~1 bunch) mustard leaves (sarson)

100gms spinach leaves (palak)

100gms bathua

2 tbsp Olive oil

1 inch ginger

4-6 garlic cloves

1 medium onion

1 green chilli

Salt to taste

1 tbsp corn flour

1 cup water

• Separate the leaves from the stems of the green vegetables. You can keep the softer stems.

• Wash all the leaves in running water. It is important to wash them at least 3-4 times to make sure you get all the dirt stuck on the leaves out.

• Roughly chop all the leaves and other veggies. • Heat oil in a pan. Add ginger, garlic, green chilli and onions. Sauté for a couple of

minutes, till the onions become soft. • Add the chopped leaves and mix together. Add salt to taste; mix well and cook covered

for 4-5 minutes till the mustard and other leaves turn soft. o It’s interesting how the dish uses only salt and no other spices. You get the

authentic flavors of mustard balanced with other greens and ginger-garlic and onion.

• Dissolve the corn flour in 1 cup water and add to the pan. • Mix well and cook covered for another 5-6 minutes till the veggies are completely

cooked. • Remove from heat. Once the saag is cooled; grind it to a coarse paste using a handheld

blender. • Simmer the saag on low heat for a couple of minutes before serving.

Makki Ki roti

2 cups Corn flour (makki ka aata)

½ cup whole wheat flour (aata)

Salt to taste

Ghee for cooking

Hot water

• Mix together corn flour, whole wheat flour and salt • Add hot water. Mix together a wooden spoon. The dough should not be very soft, so add

water slowly while mixing. • Leave the dough covered until it is cool enough to be kneaded by hand. Knead to make a

medium soft dough. • Dampen your hands with a little water. Divide the dough into 8 equal parts and shape into

balls. • Lay a plastic sheet or a ziplock bag on your kitchen work surface. • Place one ball at a time, on the sheet; and roll out, into a 5-6 inch diameter circle, using

your fingers. o Traditionally the roti is rolled out by pressing between palms.

• Heat a flat non-stick pan (tava), add a little ghee on the hot pan and place the roti on it. • Cook over medium heat, till one side half done. Turn over and spread some more ghee on

the sides. Cook till both sides are golden brown.

You can also add soft Paneer cubes to the saag for a twist!

Serve hot sarson ka saag with hot makki ki roti, with a dollop of butter and gur on the side.

(Courtesy: http://myweekendkitchen.in/2012/12/22/sarson-ka-saag-and-makki-ki-roti/)