#WeekendCurfew: What’s the Delhiites cooking? – Time of Hindustan
According to the Met Department, it will be a rainy weekend. And in case that doesn’t turn out to be true, it will still be a home trip for Delhiites, according to #WeekendCurfew in the city. But without affecting their morale, there are some prominent people who plan to go into the kitchen and cook their favorite dish this Saturday and Sunday. And of course, #DilliKiSardi provides another great reason to gorge on delicious food. Read on to find out what’s cooking!
Palash Sen: Winter mein meetha khane mein kaafi maza aata hai
Singer Palash Sen urges people to respect the curfew and has plans to head into the kitchen while enjoying the weekend indoors. âThere’s no better time than winter to whip up a delicious gajar ka halwa. Iski baat karte huye simple hi muh me paani aa rha hai â, said Sen, adding:â Winter mein meetha khaane mein kaafi maza aata hai, aur mujhe meetha vaise hi bahut pasand hai. I love desserts! So what I like to cook in winter, especially when it rains, is gajar and ka halwa beet. A special magic in my recipe is to cook it in condensed milk, which enhances its taste. A word of advice: Jitne time tak aap ise bhoonenge, utna achcha nikal kar aayega. And I love topping it with nuts instead of kaju and kishmish!
Atisha Pratap Singh: Perfect weather for cooking!
Kuchipudi dancer Atisha Pratap Singh, who is currently in Delhi, talks about how winter and recent rains led her to experiment with tea. âI started adding tulsi, from our local plant, to my tea, and it tastes so much better. In addition, I am passionate about pastry. I have made banana cake in the past. And a winter specialty that I love are chocolate chip cookies, which pair surprisingly well with a piping hot cup of coffee. The weather in Delhi tempted me to take out my oven mitts and start cooking. And on the weekends, I plan to bake a new batch of cookies, since everyone will be staying at home.
Sawani Mudgal is all about kachoris and kebabs
Indian classical music singer Sawani Mudgal believes that âThe maahaul that is created during the Delhi winter, with additional rain, is charming. Greedy at heart, she has already cooked kachori, dahi kebab, pao bhaji, homemade pizza and even nimbu achaar and fruit cream. “Sounds delicious, doesn’t it!” Each of these dishes that I love to prepare and eat, both fun. And this weekend, I plan to cook some of the dishes I know, for a tasty and safe weekend indoors, âshe smiles at the thought of gorging on garma garam kachoris.
Rakhshanda Jalil concocts the traditional with a twist
Everything is fresh this season, for author and literary historian Rakhshanda Jalil. Delicious seekh kebabs serve as inspiration for this weekend’s cooking plans from Jalil, who shares that his cooking takes on a new avatar during the winter months. âWinter cooking at home generally revolves around two axes: traditional recipes and adjustments to South Asian, Continental or West Asian recipes. Both rely on the use of fresh, seasonal ingredients and especially what I have grown myself. So in the first category are the dishes of my mother’s or my grandmother’s kitchen such as chuqandar-gosht (beet root and mutton) or shabdegh (large slices of turnip and mutton). Or methi-moong ki daal, daal-sa (palak with moong dal), rasawal (rice traditionally cooked in fresh sugar cane but now increasingly made from gur and fir accompanied by plump raisins and shavings of coconut). Then there are the winter pickles that I prepare every year: probiotic pickled turnips or beets with just crushed rye seeds. In the second category are, again, dishes and cuisine that use seasonal vegetables: such as hearty chickpea and sweet potato soups, sautÃ©ed winter vegetables, and stews made with chickpeas and sweet potatoes. harissa seasoning, âshe says.
Author’s tweets @siddhijainn