There is no cookbook out there that can compete with the one ingrained in the mind of the home cook. We speak of the passionate family member who prepares certain dishes, despite the occasion, that everyone at the dining table absolutely adores, perhaps more than anything available at a restaurant.
These dishes are regional favourites that have been reimagined, or at least accorded a home-meal-friendly avatar. But more than any of that, these recipes are simmered with nostalgia.
Punjabi food is imbued with as much zest as, well, Punjabis. While sarson da saag, butter chicken and aloo gobi are well known, certain delicacies have barely ever left the home kitchen (until now, of course). For instance, Seema Dewan, who grew up in Amritsar, recalls the unique take on bharwan karela (stuffed bitter gourd) that her father came up with, when she and her sisters found the vegetable too bitter to eat. He stuffed seekh kebab in the mix, and the result became a family favourite that is now even relished by the next generation.
Then, there’s Jyoti Sangla, who recognises the penchant of Punjabis to use ‘gur’ or jaggery in everything, be it ice cream or halwa. However, according to her, the gur wale meethe chawal (sweet jaggery rice) from her childhood, find no parallel.
And, finally, Sarit Batra presents her take on the classic aloo wadiyan, which is usually cooked during the Baisakhi festival. However, a slightly less spicy and simplistic version, as the recipe here happens to be, can be savoured anytime.
Aloo wadiyan curry
Ingredients
Potatoes 500gms
Urad dal wadiyan 2 pieces
Onions 100gms
Tomatoes 100gms
Salt 1tsp
Red chilli powder 1tsp
Coriander powder 1tsp
Turmeric powder 1tsp
Refined oil 2tbsp
Water 500ml
Method
Take two tablespoons of oil in a pan and heat it.
Add the wadiyan, sauté until golden-brown and then remove from the pan.
Finely chop the onions and sauté in the leftover oil (in the pan) until golden-brown.
Add finely-chopped tomatoes and cook until they leave oil.
Add the coriander powder, chilli powder, turmeric and salt. Mix well and then add cut and peeled potatoes, along with the previously removed wadiyan.
Stir the mix and then add 500ml water. Cover the pan and cook until the potatoes are done and the gravy is not too watery.
The readied dish serves four people.
— Recipe by Sarit Batra
Gur wale meethe chawal
Ingredients
Rice 1 cup (approx. 200gms)
Jaggery 1/2 cup (approx. 100gms)
Ghee 2tbsp
Almonds 15-20 nos.
Raisins 15-20 nos.
Cashew nuts 12-20 nos.
Fennel seeds 1tsp
Water 2 cups (400ml)
Saffron A few strands
Method
In a heavy bottom pan, heat ghee, add the dry fruit and roast for five minutes. Then, remove the mix from the pan and put it aside.
Then, add fennel seeds and roast for two minutes. Add the rice next.
Put jaggery in the water and bring it to boiling point, or until it melts and mixes properly with the liquid.
Add this mixture, and half of the roasted dry fruit, to the rice. Stir and cover.
Cook on low heat until the water dries up and rice is cooked. Garnish with the leftover dry fruit and saffron strands.
Serve hot. The readied dish serves four people.
— Recipe by Jyoti Sangla
Bharwan karela (bitter gourd)
Ingredients
Bitter gourd 500gms
For stuffing
Chicken seekh kebabs 200gms
Cornflour 5-7tbsp
Water 5-7tbsp
Salt A pinch
Oil for frying
Method
Peel the bitter gourds and make a slit on one side to remove the seeds, and for the stuffing.
Drain them, remove seeds and dry them on a kitchen towel.
Cut the chicken seekhs according to the size of the bitter gourds and stuff the former in the latter.
Now, tie strings on the bitter gourds so that they do not fall apart.
Make a paste of cornflour and water. It should be slightly thick. Add a pinch of salt to it.
Dip the bitter gourds in the mix and put them in a frying pan. Fry until golden-brown and crisp.
Serve with mint chutney.
The readied dish serves four people.
— Recipe by Seema Dewan
