The first thing to be spotted in markets at the turn of April or May as soon as the short fairytale called winter is over is okra pods.Â ItÂ probably tops the list of summer vegetables in India. I would compare the hue and cry about it to sight of fresh tomatoes here. I would accompany my grandmother to our dailyÂ vegetable vendor, leaned over his cart and gazed at the pile of okra that occupied half of the space and observed how my grandmother chose the dark green, soft, slender ones while arguing about how costly he sold his produce. Almost each week, sometimes more than once, okra formed a part of our meals. My mother tells me that it was my grandfather’s favorite vegetable so our family recipe repertoire is packed with a lot ofÂ ways to cook it.Â As the summer progressed, by the months of July and august and with the knock of monsoons and okra slowly losing their crisp texture, only then the focus shifted to other vegetables.
However, it was not until I met the husband that I cooked okra with potatoes. Kid you not, I had not even heard about it in all my years of living in northern parts. It’s hard to say if his suggestion to do so was driven by his childhood food memories or his obnoxious need to combine potatoes with each and every food group possible, but the deal didn’t get too bad here and these two vegetables worked beautifully the first time I cooked them. We continued discussing for many years, each chanceÂ I got to get okra home as to how the recipe can get better and better until I mastered it.
These emerald looking, slender beauties pair with earthly flavor of starchy potatoes so well. On the lines of stuffed okra, I always add fennel seeds to my okra recipes and you will need to do that to know how deliciously this grassy vegetable braces the liquorice of that spice.Try it. The deal with dealing with all the nuances which people associate with okra is not to go too stingy on oil quantity Â as well as not to let the vegetable steam too much while cooking. I cover it for no more than few initial minutes after its added to pan and then continue cooking uncovered till its done, this preserves the beautiful color as well as eliminates the chances of mushy okra.
Wash okra thoroughly under running water. After washing spread them on a kitchen towel and let air dry for at least 2 hours. If you are in a hurry, thoroughly wipe out the okra with paper towels so that they are completely dry.
Halve or quarter the okra lengthwise or cut as you like them. Discard the bottoms and tips.
Peel the potatoes and cut them lengthwise. Try not cut them very thick or thin.
Heat up the oil on medium in a wide pan.Temper the oil with cumin, fennel and fenugreek seeds. Let crackle. Add the potatoes to the pan, sprinkle a pinch of salt,stir around to coat the potatoes. Reduce heat to Â low, cover the pan and let the potatoes cook till 50%done.
Add the sliced onions and garlic next ,fry for 3-4 minutes till they start to soften and the onion starts turning brown on the edges.
Add the okra, powdered spices (except sugar,Â chaat masalaÂ &Â garam masala) and salt to the wok and mix well. Cover the lid and let cook for 5 minutes on medium heat. The okra will soften and start lookingÂ deep green .
Remove the lid, reduce heat to low and cook the okra for another 8-10 minutes till its cooked through and the potatoes are fork tender. Stir at intervals to avoid sticking to the bottom of the pan.
Once the okra & onions are soft,turn the heat to high, sprinkle the sugar andÂ garam masalaÂ and saute for another 1-2Â minutes. Let sit for 15Â minutes before serving.
A little while away, I got this immense craving to gorge on these sweet saffron rice. It was sparked by the sticky rice pudding that we relished a night before thatÂ day. Usually, if you follow me on Instagram or here on the blog, you would have noticed that there is more savory than sweet in my feed. I had this huge sweet tooth in my teens, but somehow it faded away as I grew older. There are certain things I enjoy, a delicious chunk of homemadeÂ gulab jamun and a moist slice of butter cake, but usually sugar doesn’t get me too too excited.Â Only when there is a good enough reason to make them, I retort towards making desserts at home. Buying a single serve slice from our favorite bakery almost always seemsÂ to be a superiorÂ option than baking and frosting a whole 9 inch round which will then lurkÂ at me in the refrigerator for whole week. Its a bit too logical for some of you who swear by regularÂ dessert makingÂ but that’s how I think.
Anyhow, that same night, chatting over a Thai food takeout, we delved into discussing new year traditions growing up. My husband recollected coconut sweet balls & rice pudding, both made with palm jaggery, a typicalÂ inÂ east indian homes and I could only think of my grandmother’s zarda, only aboutÂ it. That night, I must have dreamed Â about it. The little puffy, steamy bubbles that surface on the top layer when a pot of Â basmati is slowly boiled, or of the sniff of saffron which after filling each nook and corner of our big kitchen reached out to those sitting in the verandah through two large, dark brown windows with green painted grille. Next morning this sweet saffron rice was the only thing I could think of. Out of nowhere, in the middle of summer, but I just had to recreate those memories.
Each year, every year at the dawn of the first day of the year, I woke up to a quiet house with busy kitchen. BadI mummy (my grandma) standing right infront of the stove, rice boiling onÂ one sideÂ and aroma wafting through a pot of simmering whole milk to which cloves, cardamom and nutmeg had been added. TheseÂ blonde looking rice, she remarked were an incoming of prosperity into the house. In those days, we lived in a joint family and with few guests added on the new year eve along with distribution to all house help, the quantity of zarda to be cooked would be thrice the amountÂ than usual. Speckled with ground cardamom and streaks of strong-smelling kashmiri zaffran(saffron) all through it, a bowl of it was so delicious garnished with a handful of nuts or raisins. Much like today, in those days saffron was exuberantly priced, so it came to life in cooking a few dishes on special occasions only. New Years day was one.
My mom got me these little packsÂ of saffron from India a couple of weeks back, a delicate virgin variety of this spice, it is sharp and strong. A few strands is what it took to turn rice into a golden looking treat. This recipe can be easily made vegan by using full fat coconut or cashew milk and substituting any neutral oil in place of ghee. Try using a long grain basmati rice and be watchful during cooking period for separated, fluffy grains. I have included a few notes in the recipe which will help making this sweet rice delicacy an easy task.
Ingredients (Serves 3-4)
1 cup long grain basmati rice
1 green cardamom, break open
3-4 cups water to par boil the rice
1 tablespoonÂ gheeÂ (substitute with coconut oil for vegan)
1 cup whole milk (use unsweetened cashew/full fat coconut milk for vegan)
3 tablespoonÂ gheeÂ (substitute with coconut oil for vegan)
2-3 green cardamom,Â break open
1 heaping teaspoon good quality saffron
1 generous pinch of fresh ground nutmeg
3/4 cup granulated sugar (can go upto 1 cup)
3Â tablespoon roasted, unsalted nuts (almonds, pistachios, cashews) + more for garnish
2 tablespoon golden raisins +Â more for garnish
Use good quality spices in this recipe.
Different varieties of saffron have different sharpness and strength. Adjust the quantity depending on the brand you are using.
To make the zarda more rich, instead ofÂ using roasted nuts, you can fry them in a small pan in 1/2 tablespoon ofÂ gheeÂ and add on top.
Wash the rice under running stream of water 2-3 times until the water runs clear. Soak the rice for 45 minutes in enough water (add a green cardamom to it)Â required forÂ parboiling. You can soak rice in the same pot that you will use for cooking.
Once the rice has soaked. Parboil the rice until 80% cooked (takes about 10 minutes).The cooking time will depend on quality of rice. Â To check the rice, take a grain and press it between the index finger and thumb. The rice grain will we brittle (break easily) and you will feel & see hard whitish bits in the center of the grain. Once the rice has parboiled, immediately drain it and gently mix a tablespoon of meltedÂ gheeÂ in the warm rice.
Â While the rice is boiling, add milk, 3 tablespoonÂ ghee, cardamom and clove to a small pot and set it to simmer on a medium low flame. Let milk simmer for 5-7 minutes on low heat and then put the stove off. Once the milk has cooled off a bit and is warm(not hot) to touch add sugar, saffron and nutmeg to it. Let sit.
In the same pot in which you parboiled the rice, add theÂ warmÂ spiced milk sugar mixture. Very gently add the drained rice to the milk. Add the nuts and raisins. Cover and let cook on medium low heat for 10-12 minutes until all the milk is absorbed and the rice is completely done. Put the stove off.
After 15-20Â minutes of sitting, gently fluff the rice with the help a fork.Garnish with more nuts and raisins if you want.
Fish or any seafood is my preferred choice of protein any time of the year but particularly more during summer months. I will not bore you with stories of how lean and healthy and good for you it is, rather lets talk about the green masala that I slathered my fresh trout with.I must have laid my hands on this fresh catch after a decade or so.The last time I remember tasting trout was while on a family vacation to northern Himalayas where grilled trout was a local speciality and a lot of restaurants could be spotted showcasing it.
There are a lot of ways in which this green masala is prepared in different parts of india, depending on the region, but the basic herbs remain more or less the same. Most recipes, on the lines ofÂ green chutney, use a bunch of grassy cilantro, few mint leaves and (Thai or any hot)green chillies which are ground to a fine paste and then that green paste is your canvas. Add more flavorings to it. Think fresh desiccated coconut, think grainy brown mustard, think nuts, think capers, think soy sauce or maybe cheese.
Often,mom would make this.If you are a regular reader here, you would know that we grew up eating a lot of fish, which is slightly uncommon for north indian families, but we loved our seafood. She desiccated fresh coconut and mixed it with that herby, garlicky paste and then slathered it over rohu(indian green carp) steaks, coated in semolina Â and pan-fried. The oily, milky shreds of coconut complemented the fatty fleshy protein even though coconut was not a very popular ingredient in her kitchen but somehow it worked in this recipe.The flavors are simple and fragrant.
In my recipe, I changed up things a bit and tried to make it glutenfree and used oven to cooking. The fish comes out moist and clean on the palate with simple, herby flavors.
IngredientsÂ (Serves 1-2)
1 trout, cleaned and descaled (weight about 1.5 lb)
2 tablespoon olive oil, to drizzle
3/4Â cup packed fresh cilantro (from 18-20Â sprigs)
2-3Â fresh mint leaves (optional)
3 garlic cloves
1/2 ” shoot of fresh ginger
1-2 Thai green chillies (or any hot chili, adjust to taste)
1/2 teaspoon cumin seeds
5-6 black peppercorns
2 tablespoon finely desiccated fresh coconut
1-2 tablespoon fresh lime juice
Few lemon slices to insert while baking (optional)
1-2 tablespoon olive oil (optional, only if needed during blending)
Oil for frying
salt to taste
Note – Make sure that the herbs etc and olive oil are of good quality in this recipe.The taste and freshness goes a long way in this recipe since they are the main flavors.
Pat the trout dry. Drizzle it with olive oil and sprinkle liberally on both sides as well as the slit inside with salt.Set aside for 10 minutes.
In a blender, place all the ingredients listed and pulse to make a fine paste. Do not use water to thin the paste. If needed, use olive or any neutral oil. Brush this paste on both sides of the fish, stuff inside the fish. Layer sliced lemon if using. Let sit for 25-30 minutes, refrigerated.
When ready to cook. Heat up the oven to 400 F. Heat up 2-3 tablespoon oil to smoking high in a cast iron (or any oven safe pan). Put the marinated fish in the pan and let sear for 2-3 minutes. Flip and let sear on the other side. Once the fish has seared, put the pan in the preheated oven and let cook for 8-10 minutes (this time will be more or less depending on the type of fish and the cut & weight, adjust accordingly)
If you do not have an oven, after searing on both sides, put the heat to low, cover the pan and let finish cooking on its juices for 8-10 minutes, flipping once in between for even cooking.
Once the fish has cooked, squirt some fresh lime juice to taste.ServeÂ with some steamed vegetables of steamed rice.