Another lovely contribution – what unusual dishes you always did have, Priya – no wonder your ‘dabba’ was so popular! From one of my oldest and dearest friends in life – Priya. Priya’s literally saved my bacon today – knowing I was too nauseated to even write about food, she sent me this! – Thank you, my dear!
My second contribution to Anu’s blog comes after so many memories were brought alive after reading her tales! Anu’s first tryst with alcohol brought memories of a party which we had hosted where just the tasting of the punch being prepared had us in merry spirits for the entire evening. Anu’s family food tales bring memories of the countless times we reached her house famished after some (mis)adventure to the mouth- watering smells of food that greeted us.
Today’s story about Anu is fruity and so is the accompanying recipe!
One fine day Anu and the gang were sitting on the steps outside the geography dept. giggling, a daily occurrence, which you would know if you studied in Nizam College during those years! We decided that we were not going to attend classes that day – so what were we going to do? Much discussion happened and a newspaper consulted which ruled out a “morning show”.
Anu, at this point announced grandly, “I know the perfect thing “and with a follow-me gesture marched out of the gate. The rest of us did a ‘follow the leader’ and ran behind Anu to the bus stop, chased the only bus which went to Jubilee Hills, landed at Check Point, which was a back of beyond remote location and ended up at Anu’s under construction house for a picnic!
We explored the house, found an old newspaper, spread it, sat down and promptly ate all our lunches and then half an later realized we were just as hungry. A good host, never to be defeated, Anu led us to the garden where we spent a most hilarious afternoon on the roof trying to get to the fruits! I can’t remember a more enjoyable picnic or food that tasted ever so good.
With markets flooded with pineapples – here is how to make a Anannas ka Korma for a fruity picnic. (A certain gentleman who does not approve of my cooking ghaas-phoos may substitute potatoes with mutton!)
ANAANAS KA KORMA
- A few potatoes – cut and cubed
- Half a sweet pineapple – cut and cubed
- Onions 2 – finely sliced
- A bowl of slightly sour curd
- Ginger garlic paste
- 2 table spoons of char-magaz (water melon seeds) or a handful of cashews ground to a paste
- A bunch of mint, coriander and green chilies chopped
- Mixed spices whole – pepper corns, cardamoms, cloves and cinnamon stick, jeera seeds
- Salt, red chili powder, turmeric powder, garam masala powder, coriander powder – to taste
- A few tea spoons of oil
Drizzle some oil on the potatoes and roast lightly either in the oven or pan (they were deep fried in the good old days).
Marinate the pineapple and roasted potatoes in a sauce made with the curd well beaten together with ginger garlic and the cashew paste, turmeric and red chili powder, garam masala powder, coriander powder. Keep aside.
In a karahi or non-stick pan, heat a couple of tea spoons of oil, add the whole spices, allow them to splutter, then add the onions and sauté till soft but still white.
Add the marinated vegetables together with all the marinade, then add the mint, coriander and green chilies, add salt and water.
Cover and simmer on slow heat till the vegetables are fully cooked. The pineapple should still be firm and the masalas should be cooked to a light brown colour.
Squeeze half a lemon on the korma and add a dab of ghee. Eat with roti or rice.
Never fear – when Priya is there – you’ll never go hungry!