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Good Cooking from India




Good cooking from India by Shehnaz Mehta

Ananas Shrikhand
Date yogurt 
Pitha

It being ugadhi time, we had raw mangoes leftover and some chana dal paste.

Aloo Aam  (4.3.14)
Potatoes with raw mangoes. it had slight tang, but couldnt find any mango pieces. I had put less than 1/3 mango to begin with, just to play safe with tang.
I made mamidikaya pappu (mango dal) with chana dal. Usually its made with toor dal. Overnight the mangoes lent a nice tang taste to the dal.

Sabudana Cha Usarh
1. Sago soaked in yogurt and then seasoned with fried peanuts and sesame seeds, green chillies. (4.3.14)
2. With leftover sago, I tried it with almonds, chili powder, salt and raw mangoes cut into little pieces.  It is an addictive snack. I could relate the taste to sabudana vadiyalu 
3. When we were little and complained about stomach ache, Mom showed us how to boil the sago in water, with some sugar mixed in it. We looked forward to stomach aches.

Gobi Gajar (4.5.14)
I have never cooked cauliflower with carrot slivers. Nothing earth shattering but still a combination. Now I realise that the author has left out salt from the recipes. I wonder how the sabudana cha usarh would have tasted with some salt.
During high school, I came across the idea of mixed vegetable curry from my neighbors who were North Indian.


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