Novi’s Recipes (Actually His Mum’s)

For unji (Amber Thomas)
We love you and miss you
and all the ways you made us smile


Masala Chai

1 cup of water
1 tsp of tea leaves/powder
Ginger, cardamom, tulsi (basil leaves)
Milk, sugar (optional)

  1. Add tea leaves/powder + sugar (optional) + ground mixture of ginger, cardamom and tulsi to boiling water.
  2. Add milk until it turns this shade of colour.

Pulao

Serves two people:

1 carrot, 1 onion, 1 potato, 2 chillies, beans (optional)
Chilli powder, ginger garlic paste, pulao powder (“If you don’t know how to make this, ask my mum, because I don’t know either.“), rice, table salt, sesame seeds, sunflower oil, turmeric powder, water
Pressure cooker

  1. Chop all vegetables into tiny pieces, around 1 cm.
  2. Wash 1 cup of rice with water.
  3. Let’s begin! Place the pressure cooker on the stove, pour 2 tbsp of sunflower oil, add a few sesame seeds in it so you know when the oil is hot and ready. (Cue: The sesame seeds begin to pop)
  4. Add onion and chilli pieces. Stir. Let it fry.
  5. Add potato, carrots, beans (and any other vegetables you want to). Keep stirring.
  6. Add 1 tsp of ginger garlic paste. Keep stirring.
  7. Add 1 tsp of chilli powder, ½ tsp of turmeric powder, 1½ tsp of table salt and 1 tsp of pulao powder. Adjust quantity according to preference of spice consumption. Keep stirring so the powders and fried vegetables don’t stick to the bottom of the vessel.
  8. Add the washed rice. Keep stirring.
  9. Add 2¼ cup of water, stir some more and close the lid and mount the weight.
  10. Wait for 2 full whistles (around 10 minutes or less). Take the cooker off the stove.
  11. Let it cook. Wait until steam loses pressure (another 10 minutes or less).
  12. Open the lid and serve.

Dalitoy

Asafoetida, curry leaves, garlic paste, ginger, 2 green chillies, table salt, sesame seeds, sunflower oil, toor dal (split pigeon peas), turmeric powder, water
Pressure cooker
Sauté pan

  1. Wash ½ cup of toor dal with water, and put it in a pressure cooker.
  2. Add a small piece of ginger, ¼ tsp of turmeric powder, chopped green chillies and a pinch of asafoetida.
  3. Add 1 cup of water, place the cooker on the stove, close the lid and mount the weight.
  4. Wait for 4-5 full whistles (about 15 minutes or less). Take the cooker off the stove.
  5. Let it cook. Wait until steam loses pressure (another 10 minutes or less).
  6. In a sauté pan, fry sesame seeds and some curry leaves in a pinch of sunflower oil and garlic paste.
  7. When the sesame seeds begin to pop, pour the contents of cooker into the pan.
  8. Add water and table salt as per quantity of dalitoy desired (about 300 ml and 1½ tsp respectively should do).
  9. Wait till it starts to boil. Take off the stove. Serve hot. (Tastes best when mixed with cooked rice)

Indian Fries

2 potatoes
Amchur powder, asafoetida, chilli powder, curry leaves, table salt, sesame seeds, sunflower oil, turmeric powder
Sauté pan

  1. Chop the potatoes in the shape of fingers. Add 1 tsp of table salt. Mix and let it be.
  2. Mount the sauté pan on the stove. Add 1 tbsp of sunflower oil, a few sesame seeds, a pinch of asafoetida and some curry leaves. Wait until sesame seeds begin to pop.
  3. Meanwhile, drain the water released by the potatoes. (“Osmosis. It’s science!“)
  4. Add 1 tsp of chilli powder, ½ tsp of turmeric powder, ¼ tsp of amchur powder, and a pinch of asafoetida to the potatoes, and mix.
  5. When the oil is ready (sesame seeds be poppin’), add the potato fingers in the pan.
  6. Close the lid and let it cook/fry. Stir occasionally.
  7. You can use a fork to poke at the potato fingers to check if they are properly cooked/softened.
  8. Open the lid to let the water evaporate, and make the potatoes crispy.
  9. Sprinkle some chutney powder. (optional)
  10. Take the pan off the stove. Serve hot.

Sardine Curry

1 potato
Canned sardines
Amchur powder, asafoetida, chilli powder, coconut powder, table salt, Sichuan pepper, water
Blender
Sauté pan

  1. Chop the potatoes into little pieces, and add them to 2 cups of water in the sauté pan. Add 2 tsp of table salt. Mount it on a stove and allow it to boil.
  2. In the meantime, take 4 tsp of coconut powder, 2 tsp of chilli powder, ¼ tsp of amchur powder, and a pinch of asafoetida in a blender. Add ½ cup of water. Blend until the masala turns into a paste.
  3. Add 6-7 Sichuan peppers and blend some more, but not too much. We want the Sichuan peppers to add flavour but not make it too bitter spicy.
  4. When the potatoes are cooked and the water begins to boil, add the masala paste to the sauté pan.
  5. Add the sardines. The sardines bring their own oil to the table.
  6. Let it boil. Stir occasionally.
  7. Serve hot. (Tastes best when mixed with cooked rice)

Mackerel Fry

Canned mackerel
Amchur powder, chilli powder, garlic paste, pepper, table salt
Frying pan

  1. Add ¼ tsp of chilli powder and a pinch of amchur powder to 1 tsp of garlic paste.
  2. Apply the mixture on to the mackerel.
  3. Fry in 1 tsp of sunflower oil.
  4. Sprinkle pepper and table salt according to taste.
M 20180929
Pulao and fried mackerel (29 September 2018)

2 thoughts on “Novi’s Recipes (Actually His Mum’s)”

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