Sea Gull - M2M RORO - Mumbai to Mandwa

 

POPTI - ALIBAG

#Poptipicnicmff

#AlibagPopti

Gujarat has it’s #Umbadiyu while the Maharashtra coastal belt has a similar preparation named #Popti. Essentially similar in terms of technique I did find a few differences. Both are as rustic as they can be and I was told that ideally this is an evening event – where families and friends get together and the fire adds to the atmosphere.

The essential ingredient is Vaal (Field Beans), that are available in abundance during the winters. While I have not heard of a chicken version of Umbadiyu (they may exist), Popti depending on the need could have marinated chicken and Whole Raw Eggs too. I suppose the bird is used since the cooking time would be similar to the vegetables and red meat therefore is avoided.

The Clay pots are first layered with the leaves and stems of another common wild plant – Bhambudi (Cyathocline Purpurea). The vegetables viz. Sweet Potatoes, Whole Green Peas (with the casing), Potatoes, Vaal (Field Beans), Whole brinjal, Yam is put in the pot. The seasoning was sea salt and Carom Seeds. The chicken pieces marinated with garlic and ginger were packed in small packets of banana leaves and those went in too along with the Raw Eggs. The pot is once again sealed with the Bhambudi leaves and turned upside down. Firewood and dry shrubs are placed on the pots and lit.

Hot food will be ready in a while and while local folk might have a drink with a local alcohol produce, this group was happy with their Beer and Rum/ThumsUp combinations.

The Gujarat folk typically use Indian Nettle leaves and the spice mix would have chillies too. They like it hot.

I must thank Kamal Shah for organising this where we had a glimpse of how rustic things would have been earlier (LIVE) and that people in these regions have kept alive those traditional methods.

That was one splendid day at Alibag along with this motley group of food enthusiasts.

Origami - Japanese and Korean Restaurant - Powai, Mumbai

Perched between two hillocks at Powai is the Supreme Business Park that houses the Origami  Japanese and Korean Restaurant. While most often than not one hears about restaurants in south or western suburbs of Mumbai, Tisha (Reemil) did a discovery for us to try out.
It was a rainy day and been pouring since morning. We had planned for lunch and the downpour did not deter us.
Once we reached there the realisation dawned that the rain just added to the splendid setup. I have not seen too many bloggers write about this place but seeing enough Koreans and Japs sitting there I thought the chefs here must be doing things right. We opted to sit out and with the cool breeze blowing our brains were now conditioned to focus on the elaborate menu. We did that while devouring the delicious potato salad and the authentic Kimchi.

     


The first to arrive was the #Tobiko (read flying fish roe) Maki Roll. It’s a mouthful and I wish the size was smaller. However that complaint could be put into the back burners since it was definitely an exquisite piece of work. The crunchy eggs and the nori together was a riot inside the mouth.

We had opted for the #Pork #Gyoza that was panfried. I must admit that I was tasting a splendid Gyoza after years and it truly reminded me of the Tokyo days. The mince was right and the skin was elegant.

Chaitali (actually all three of us) loves tempuras and both the shiitake and the squid variations had our approvals. In the meantime we repeated the Gyoza order.

The #Bibimbap served in a hot stone bowl as it is supposed to be was one of the highlights and one must not miss it. We had the beef variation but they have other options. We tried the #Soba Noodles that came in a broth and some prawn tempuras on the side but what blew me away was the #Miso soup and those silken tofus in it.

I must lastly mention about the Futo Maki and that again took me back to the Far East.
I am going to be back here for more but I guess you should try this place and arrive at your own conclusions. I bet you won’t regret it!!

Stir Fry Liver with Oyster Sauce

Stir Fry Liver with Oyster Sauce

I love any kind of liver and last Saturday made this for dinner. It was a chicken liver day and a few Thai red bird chillies did add to the flavour. Here’s how I made it.

Resources:
750 grams of chicken liver cut into bite size pieces (remove the sinews)
2 medium onions sliced
2 inch ginger cut into juliennes
20 garlic cloves chopped
10 Thai Bird chillies
Once bunch of spring onions - whites and greens chopped separately
1.5 Tbs of Shao Xiang Wine
4 Tbs of Light Soy Sauce(Kikkoman)
6 Tbs of Oyster Sauce
3 Tsp Black Pepper Powder
Salt
White Oil

Procedure:
Heat Oil in a wok
Fry the liver in batches on medium flame for not more than 90 to 180 seconds!! Set aside
Once done ensure adequate oil is heated
Throw in the sliced onions and then after a minute the chopped spring onion whites too
Sauté for a while until they change colour
Add the chopped garlic
Add the ginger juliennes
Give the mix a good stir
Add back the liver
Add 1.5 Tbs of Shao Xiang Wine
Add 4 Tbs of Light Soya Sauce ( I use Kikkoman)
Add 6 Tbs of Oyster Sauce
Add 3 tsp of Black pepper powder
Add salt
Stir well and then add the chopped spring onion greens and bird chillies
Mix well and then stir lightly for a couple of minutes
Serve with rice or noodles.

Bhuna Keema

Bhuna Keema

Last night I was thinking of making a Kolkata style Biryani today. But that would mean going to the local butcher for the choicest cuts. Felt lazy and remembered that we had Mutton Keema in the refrigerator. Chaitalii let’s boil the Keema first and then carry on with it. We started discussing the process and zeroed onto a drier preparation. I mentioned that the spice element needs to be simple and suggested that we will restrict this to the flavour of coriander. The hotness quotient would be derived from the Ghost Pepper and a few green chillies. Once the recipe was formalised this is what I did:

Ingredients:

1 kg Mutton mince
1 inch cinnamon
1 Black Cardamom
5 Green Cardamoms
10 cloves

4 chopped onions
2 chopped tomatoes
20 garlic cloves chopped
2 Tbs ginger juliennes
1 tsp Turmeric Powder
3 Tbs coarsely ground toasted Coriander seeds
5 Green chillies chopped
4 Bhut Jolokia cut into small pieces
Salt
Mustard Oil
Chopped Coriander Leaves

Boil the mince with the whole cinnamon and Cardamoms until almost done. Drain the mince and keep the stock.

Heat mustard oil in a kadai.
Add the onions and fry them until light brown
Add the chopped garlic
Sauté for a little while until the onions turn brown and then throw in the tomatoes. Add the Turmeric Powder
Sauté for a while until the tomatoes are done and then add the mince.
Add the bhut jolokia and the ginger juliennes
Give it a good stir and then put in the stock (keep a cup for later)
Stir now and then as the moisture evaporates
Once it’s semi dry add the the ground coriander
Mix well and then bhunao the mince for a while
Add the chopped Coriander leaves
Add salt
Add a bit of stock off and on if it sticks ( it would/should!!)
The colour would change to a darker shade of brown.
Switch off the flame.
Transfer and squeeze in the juice of a lemon
Have it with Butter Nan
Delicioso!!!

Bitter Gourd with Coconut Milk

I am told that today is a #SubziTarkariDin. I guess that means we should be concentrating on cooking and/or consuming vegetables today. The idea was lurking in my mind but was not able to zero onto something until this one.

The combination of Bitter Gourd and Coconut Milk is quite popular in the South and especially in #Kerala. I found Srilankans too love to combine them. I had no plans to get out today morning but I had to collect a packet of home made #PatharePrabu Sambhar Masala for future use. On the way back picked up these bitter gourds for my take on the subject.

Bitter Gourd with Coconut Milk

200 grams net - Bitter Gourd cut into roundels
2 Whole Red chillies
1 tsp lightly crushes Black Pepper corns
1 roughly chopped tomato
1 Chopped onion
1 tsp Mustard seeds
1 tsp Cumin seeds
1 tsp of Turmeric Powder for soaking the gourd pieces
1/4th Turmeric Powder for cooking
2 Tbsp of Tamarind water
1 tsp curry leaves powder
200 ml Coconut Milk
1 Tbsp of crumbled Jaggery
One Lime
Curry leaves

Soak the bitter ground roundels in Turmeric and salt water for a while
Discard the water
Sauté the gourds in a little bit of oil for a while and then set aside
Heat oil in a wok
Throw in onions and fry until light brown. Set aside.
In the same oil add the mustard seeds and cumin seeds, Black pepper corns and whole red chillies. Let the seeds splutter.
Add in the roughly chopped tomatoes and turmeric powder
Sauté for a couple of minutes
Lower the flame and add curry leaves powder.
Add the bitter gourd pieces, the onions, salt and a bit of hot water, and slow cook.Add tamarind water and Jaggery in between. Cook until done.
After a minute add the coconut milk.
Let the bubbles surface. Switch off and transfer.
Add the lime juice and garnish with curry leaves.
Serve hot with rice.

#Parsi #Vasanu

Last Friday a  Parsi colleague in office walked up to me and asked me for a dip recipe that needed cream cheese since apparently there was a demand from her son to make it. She made it over the weekend and the same was consumed in a 31st party and I was informed that it was a hit.

Today she quietly messaged through our office messenger that she would like to come over to give me something. Post my affirmation she came and handed me this that she had prepared. I am told it’s a Parsi routine winter preparation made of dry fruits, exotic seeds, ghee and many other ingredients. Did a search on the net and the list is never ending. (A sample list lifted from the net copy pasted below).

In Mumbai - a spice shop named Motilal Masalawala otherwise famous for their Mangal brand of readymade masalas also supply the Vasanu masala to numerous Parsi families. Bakhtawar sourced the mix and all other ingredients and she wanted me to do a tasting.

I carried this back home and it’s I would say is something like a fudge. It’s quite rich and intense and I am told is a winter speciality since it’s designed to produce heat and keep the body warm. The ingredients are full of vitamins, protein and other essential minerals and is a wholesome dessert.

I tasted a bit and the balance will consumed post dinner!!

What kind of goes into it is as follows. Don’t ask me to translate some of the ingredients.

1 1/2kg ghee
1/2kg char jaatna magaz
50g baval nu goonder (resin of the baval tree)
2 1/4kg sugar
500g ghau nu doodh
500g cummar kakri
400g dates
100g akhrot (walnut)
soak overnight in hot water, peel and chop and fry :
1/2 kg almonds
1/2 kg pistachio nuts, shelled
250 g charoli
powder individually:
250g dil (suva)
1/2 kg dried water chestnuts
450g lotus roots
25g dholi musli
10g punjabi salan
25g white pepper
100g gokhru
25g kali musli
50g pipri mool
50g saalam panjo
50g kajar kas
50g karlu batrisu
50g jabar jas
coarsely crush:
30g white cardamoms
3 nutmegs
25g vai varin
350g dry ginger
250g udad daal
25g chana dal
150g khus khus
250g singora
100g variali (saunf)
200g dry coconut