Dadi Nani Foundation

Charitable Trust

 

Randomly Picked Recipes


Warning: Creating default object from empty value in /home/tushmat/dadinani/joomla1.5/modules/mod_camp26_randomcontent/helper.php on line 76

Warning: Creating default object from empty value in /home/tushmat/dadinani/joomla1.5/modules/mod_camp26_randomcontent/helper.php on line 76

Warning: Creating default object from empty value in /home/tushmat/dadinani/joomla1.5/modules/mod_camp26_randomcontent/helper.php on line 76
About these recipes

We aim to preserve the memories of how food was cooked in the past in India, by which we mean at least 40 years ago, though the recipes may still be in use. The recipes are family specialties or favourites . We know that most Indians cooked by approximate measurements, and not by precise recipes. So, some of the recipes here may not be easily reproducible.

Before the recipe, we have a short description about the cook plus comments identifying the dish with a particular region, community, special role it had in the family, or any other comments/description that has a special meaning.

Please send us your recipes and comments at dadinani@gmail.com.

 
Home Capture Memories Read contributions Dadi Nani Cooking Surati Khus-Khus (poppy seed) ki Sabzi सूरती खस-खस की सब्ज़ी by Lavanya Shah
Surati Khus-Khus (poppy seed) ki Sabzi सूरती खस-खस की सब्ज़ी by Lavanya Shah Print E-mail

Veg, main dish, spicy, Surati

Lavanya Shah

Lavanya grew up in Mumbai in an artistic environment. Her father, Pandit Narendra Sharma, was a renowned Hindi poet; her mother, Susheela Sharma, painted with oil and water colour mediums. Lavanya started writing poems when she was 3 years old. Fir Ga Utha Prawasee (The traveller sings again) फ़िर गा उठा प्रवसी is her first book of poems. Her Hindi blog is Lavanyam -Antarman (Inner Voice of Lavanya ) लावण्यम्` अन्तर्मन्` She lives in the US and can be reached @ l This e-mail address is being protected from spambots. You need JavaScript enabled to view it

In the early 1960s, when I was a school-going child, we lived in Bombay (now Mumbai) in a bungalow that had several fruit trees and jasmine shrubs in the back yard. My amma, late Shrimati Susheela Narendra Sharma, was an excellent cook. Her style of cooking was Surati (Surat is a city in Gujarat), which is spicier (using green chilies), oilier, and more elaborate than other Gujarati cuisine. A Gujarati saying praises this cuisine in this way: સુરતનું જમણ ને કાશીનું મરણ (meal be from Surat, death be in Kashi.)

Often, Amma would set up a coal sigdi (सिगड़ी), a traditional Indian stove, in our back yard. I remember Amma's bent figure as she coaxed the coals to light, and then put on a heavy brass pot. The pot had a heavy lid, on which she would put some coals.

Amma would serve the hot sabzi with Bajre ka Rotla, a Gujarati roti made from Bajra.

This recipe uses Khus-Khus seeds - the same poppy seeds that are used on muffins and bagels in the US!


Ingredients
  • Khus-khus (poppy) seeds - 0.5 kg 1 lb
  • Mint - a small bunch, around 20 leaves or so
  • White Onion - 1 large one or 2 small
  • Ginger - 0.5 inch piece
  • Cumin - 0.5 teaspoon
  • Green chilies - 1
  • Fresh coriander leaves - to taste
  • Red chili powder to taste

Method

Soak Khus-khus overnight.

Next day, grind the Khus-khus on a stone grinder.

Chop the onion into fine cubes.

Grind the chilies and ginger into a paste.

In a large pot, heat some oil.

Fry the cumin seeds, and then add the chilies & ginger paste and the onions.

Fry until the onions are translucent & golden brown.

Now add the mint and the ground khus-khus, and stir thoroughly.

Reduce the heat and add water.

Add 2 tablespoonful of cooking oil.

Let the mixture simmer gently.

If possible, put a few hot coals on the pan’s lid so that the food gets heat from both the top and bottom. This was the traditional way.

The sabzi will be ready in 25 minutes.

Sprinkle fresh coriander leaves and red chili powder on top.


© Lavanya Shah 2008

Editor's Note: For more recipes, please visit http://www.indiaofthepast.org/contribute-memories/read-contributions/cooking

 

Comments
Add New Search
Kshitija   |2014-01-16
Post your comments here.
Awsm. Made for my hubby on his bday
Write comment
Format Text
[b] [i] [u] [url] [quote] [code] [img]  
Name:
Email:
Enter the characters shown in the image:

3.26 Copyright (C) 2008 Compojoom.com / Copyright (C) 2007 Alain Georgette / Copyright (C) 2006 Frantisek Hliva. All rights reserved."