The Kitchen
Mostly my mother's recipes, written the way she writes them — her spelling, her Marathi, her measurements where she gives any. Scaled, timed and ordered so they can actually be cooked from.
Ajwain ChickenChicken marinated in dahi, then finished in butter with coarsely crushed ajwain.Aloo TikkiMashed potato patties with green chili, ginger and garlic, shallow-fried crisp.Chicken Biryani StyleMarinated in curd and cashew, cooked under pressure without a whistle.Coconut ChutneyFresh coconut, green chilli and coriander. It has to be green.Egg BhurjiEggs scrambled into a whole-spice onion-tomato base, eaten hot with toast, pav or paratha.Fruit SmoothieThe everyday blend. Fruit, protein, and most of a health-food shelf.Gajar HalvaGrated carrot cooked down in milk and ghee.Green ChutneyCoriander and mint, with curd. Not yoghurt.Instant UttapaRava batter with onion, tomato and chilli. No fermenting.Masala ChaiWhole spices and black tea boiled in water, then boiled again with milk and strained into a mug.Normal Chicken CurryHer everyday curry. Whole spices, onion, tomato, marinated chicken.Palak ChickenChicken in spinach purée, finished with cream and lime.PoheFlattened rice with onion and potato. Breakfast.Rogan GoshHer Palak Chicken without the palak, finished with curds.Sabudana VadaSoaked sabudana, grated potato and crushed peanuts, fried into crisp patties for upvas.SheeraSemolina roasted in ghee, then cooked in milk and water with sugar, cardamom and saffron.SolkadhiKokum and coconut milk. Cold.Tandoori ChickenCut the chicken, marinate it long, then bake or roast.Tikhat SheeraThe savoury sheera — rava with mustard seed, curry leaf and onion, not sugar.White ChickenHer dry chicken. Whole spices in ghee, cook till the liquid is gone.
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