The markets are awash with roots and tubers — yams (kand), colocasia roots (arbi), Elephant foot yam (suran) turnips, carrots, onions, garlic, radishes, turmeric and ginger. Nutritionist Kajal Bhatia tells you why you should tuck into these. "For one, hardy roots are nutritious, yet low in glycemic index. Hence, they help regulate sugar levels and are good for diabetics and weight watchers alike. Rich in phytonutrients and vitamins, these are also versatile and can be cooked in a variety of techniques like roasting, steaming or baking. Some, like sweet potato, yam and arbi, can also be used post exercise and on endurance runs, to energise and provide fuel for workout routines," she adds. Here are popular dishes made with these winter powerhouses....
UNDHIYU
The Gujarati delicacy of 'undhiyu' is almost synonymous with the winter season and in Mumbai — at smaller areas like Bhuleshwar — you will see shops and eateries carrying banners of 'Undhiyu malshe' (Undhiyu is available here). The one-pot dish, that means 'upside down', has a smorgasbord of seasonal vegetables and spices that are simmered on a low flame for hours to get the aromatic result. We delved into its making at Hiralal Kashidas Bhajiawala, an 80-year-old family-run establishment in CP Tank. Owner Gaurang Shah, whose grandfather started the place, says it's the hot-seller during this season, with 50 kilos sold per day. The sweet and mildly-spiced dish is made with special ingredients — fresh green garlic, papdi from Katargam in Surat, ringanna (brinjal), Rajgiri banana, sweet potatoes, kand (purple yam) and chibda (called arya kakdi) — all brought down fresh from Surat each morning by the Flying Rani train. What's the secret to its popularity? "You have to get the ingredients right," he says. "Groundnut oil is a must and no water must be added while cooking. Top it with a generous amount of grated coconut, garlic and coriander." He shares an easy cooking process:
- Heat oil and first add the papdi as it's tougher to cook, then potatoes, brinjal and cucumber.
- Cover it and add some water to the lid, so the heat spreads evenly through it.
- Add masalas like dhania-zeera, crushed green chilli, grated coconut, coriander, ajwain, hing, sugar, haldi and salt.
- Now add in the semi-fried muthiyas (wheat balls).
- Stir it well with a kharpi (ladle).
- Once it is cooked, overturn the contents into another vessel to help it mix well.
- Serve hot with the toppings.
PONKH
Little compares to the sweet, delicate flavour of ponkh, a tender green jowar. It is available only from November to February. Food blogger Anaggh Desai says it's a must-have for him. "Ponkh is washed and best had raw with four kinds of sev — plain, kalamari, tikha and lassan — as well as green chutney and sakariya dana (sugar). It has been a ritual in our family that ponkh with all accompaniments, is imported specially from Surat at least twice during this season. In fact, in Surat, they have ponkh parties and make ponkh pulao and ponkh barfi too, all of which are delicious. It lends warmth to the body in winter."
SARSON DA SAAG
This quintessential Punjabi dish is made from sarson (Hindi)/sarro (Punjabi) or mustard leaves, spinach and bathua (wild spinach, if available). It is iron-rich and must be cooked slowly, which brings out its distinct texture, aroma and taste. Says blogger Amrita Rana, "Traditionally, a wooden mathni is used to mix and pound the saag while it is cooking in a heavy bottomed vessel for an enhanced flavour. But nowadays, people prefer to pressure-cook the saag and later, blend it in a food processor. This piping hot saag is served with makkai di roti (cornmeal flatbreads), freshly churned white butter and chunks of gur (jaggery)."
Here is her recipe to try:
Wash mustard (3 cups) and spinach leaves (2 cups). Remove stalks and chop roughly. Heat ghee, add onions and saute. Add ginger, garlic and green chillies. Saute and add the mustard and spinach leaves. Add salt and a cup of water, and bring it to a boil. Reduce the flame, cover and boil these greens for 35-40 minutes, stirring few times in between. Greens should be mushy and will get reduced drastically. Take cornmeal (makkai ka atta, 1 tbsp) with ¼ cup of water and mix it with the greens. Cook for 10 minutes. Before the tadka, blend the saag lightly to get a chunky texture. Heat some ghee in a small pan. Add cumin seeds, a pinch of hing and red chillies. Add this tadka to the saag. Serve it hot with makkai di roti, gur and freshly churned white butter.
NALLI NIHARI
If it's winter, you must savour the piping hot and flavoursome bone marrow gravy — nalli nihari! Khalid Hakim, of Noor Mohammadi at Bhendi Bazar, says this was traditionally a breakfast dish, once loved by emperor Bahadur Shah Zafar. "The meat is cooked on coals for almost eight hours with masalas, laung, javitri, jaiphal and sonth (ginger powder). When done, the tender meat actually falls off the bone. It is topped with finely chopped ginger and chillies."
PAYA SALAN
Another nourishing delicacy is paya salan (goat's trotters), slow cooked to give you bone-strengthening goodness. Informs Khalid, "The payas are cooked for hours, so the marrow, juices and meat become gelatinous. Ginger and garlic are added, plus garam masalas and dahi. Saute onions and add it to the payas, with the regular powdered spices. It must be roasted well. Finally, simmer this and enjoy it with naan or rice." He also lets in on an old wives' tale. "The true taste of paya lies in how sticky your fingers are when you eat it," he smiles.
http://timesofindia.indiatimes.com/followceleb.cms?alias=Winter,vegetables,undhiyu,ponkh,nalli nihari
Stay updated on the go with The Times of India's mobile apps. Click here to download it for your device.
Anda sedang membaca artikel tentang
Cook these delicious winter food specialities!
Dengan url
http://masalahurat.blogspot.com/2014/12/cook-these-delicious-winter-food.html
Anda boleh menyebar luaskannya atau mengcopy paste-nya
Cook these delicious winter food specialities!
namun jangan lupa untuk meletakkan link
Cook these delicious winter food specialities!
sebagai sumbernya
0 komentar:
Posting Komentar