Thursday, November 13, 2008

Still so much to learn

Whenever my mother in-law comes to visit, I am always in awe of how much more I have to learn about desi cooking. My MIL came to our house for the birth of my second daughter to snuggle the new baby and also to help out with the cooking and all. This time she made a delicious chicken dopyaaza "istew" twice. I really liked it. She wrote down the recipe for me, but I am going to cook it myself and try it out before I post it.

Today our housekeeper made khatti daal and I made bhuna gosht (recipe here on blog). We are going to have it with white rice and brown Arabic flatbread. We will also have a "Punjabi salaad," which is what the housekeeper calls a plate of sliced salad vegetables such as cucumbers, daikon radish (mooli), carrots, and tomatos. I like to sprinkle this with some lemon juice and a dash of chaat masala, but my husband prefers it plain. Plus I am lazy. So I usually serve it plain. With a daal, I usually put a chutney or two on the table. Tonight it is a Lebanese chili chutney from the local grocery deli, and some Mitchell's brand mango kasaundi. So that is our dinner. Oh, and there is some left over soya ki sabzi, which in this case is dill cooked with potatoes in a dry masala. The housekeeper made it yesterday.

My MIL tells me that people from her region in U.P./Lucknow usually serve one or two dishes, but set the table with a large variety of chutneys to eat with rice or take a nibble of while eating the main dishes. This is a good idea because it makes the table spread seem more abundant even when you have only cooked the bare minimum of dishes. She says that when she moved to Punjab after her marriage, her Punjabi neighbor would tease her by saying that all she served was chutneys and raitas. I happen to like the idea and I copy it myself.

1 comment:

RuhguZar said...

I would love to have the recipe for Do Piaza. Do u know how they came about with the name ?