Spent a good part of the day commuting to and fro Pune. Attended the Mango Fiesta at TYC Pune. The dishes are intriguing and you can have your fill of great new recipes with mangoes there (it is located at Lifestyle, Koregaon Park). I love this juicy king of the fruits and also know that they are enriched with vitamin A that is good for eyesight and also improves formation of healthy epithelium so that you keep away common infections. Enjoy the ripe ones as dessert, pickle the raw ones and better still boil a few raw mangoes, dilute the pulp with aqua, add a pinch or two of roasted cumin powder and black salt and cool down with a glass of chilled panna which will give the colas a run for their money. Our health gurus say with every mango you eat, drink a glassful of milk. Mango has sugars but no protein. Milk has the latter but not the former. So why not combine them, yeah, a mango milkshake is the best, for it will give your body the best nourishment for the summer.
It is also the gourd season. It is the time to bring home the pethas, laukis and tindas. They are fresh produce with high water content and if made the right way, make lunch and dinner substantial with curd and chapatis. Throw in a few cucumbers too as they are refreshing and cooling. Have them in a sandwich for breakfast, have them cut as batons for mid-morning munchies, have them in the raita for lunch…apply some cucumber juice on your face as a natural bleach and toner, place slices of it on your eyes to provide coolness. Wow, that’s a long list.
More updates from Singapore later in the week.
Till I write again
Spice routers are on a winning spree! Yesterday we beat Paymate and now we are in the semi finals to be played on May 15. Paymate put up 39 runs with Dilpreet from our team taking two wickets, Swapnil and Jahid taking one each. Our turn to bat and we did 40 with 5 balls remaining….Shashi a strong innings of 23 and Jahid 8 runs. I thoroughly enjoyed giving the running commentary! I didn’t know it was so much fun!
I see the Spice Routers totally restless and raring to go for it on the 15th! Well, there are a few days to wait….and work to do! For me, lots to wind up before I leave with family for Singapore. Attending the Mango Fiesta at the Pune TYC on Wednesday.
Till I write again.
Morning began with good tidings about the arrival of a baby girl for Chef Anupa Das! We wish her and her husband Pradipto the best and happy parenting!
Kitchen is bustling with trials for Makar Sankranti recipes. Yes, a lot of til varieties and this will be visible around Sunday so you will have plenty of time to shop and make them well before the 14th. Work in progress in full force at TYC Ahmedabad and more reports when our COO Rajeev returns from the city.
Been busy at Film City shooting for an ad for a kitchen cleaner. Then back in office to dub for the Khana Khazana shows. On my table I can see the latest releases in the small book category: Chai Naasta, Mirch Mazaa, Simple Home Baking, Say Cheese, Pickles, Chutneys and More, Dal Roti (new version), Desi Sabziyan (new version)…you can get them online too from shop.sanjeevkapoor.com . For a dekho, try these recipes from the leaves of these books: Chilled Lemon Cheesecake, Chilli Garlic Noodles, Zesty Lemon Cake….
Back to the recording studio post lunch.
Menu planning for a chef is an entirely different story. We know the clientele but we really do not know them personally (with a few exceptions of the regular patrons). So we try to include dishes that have a story or a background with the hope that at least some of them will identify with it. Take the case of Lalla Mussa Dal which is on the TYC menu. It is a hot favourite.
There is an interesting story behind how this dal came into being. Pre independence when my parents used to stay in Pakistan they used to often travel from Lahore to Karachi. The first station that the train halted in the morning was called Lalla Mussa. This place was famous for its delicious food and specially the dal. My father, who was a complete foodie, replicated the dal at home and we all simply loved it. So when I was planning the menu for The Yellow Chilli I said to myself that this dal should be included in the menu. It was indeed a wise decision. In fact we are doing this dal for our guests today (a day of meetings for the channel) along with Dum Paneer Methi Bhurji, Nizami Tarkari Biryani and Kerala Parantha. Starting with Shammi Kabab and Fried Colocassia and ending the meal with Mango Phirni.
So till the week ends and a new one begins, have a party!