What’s cooking in your hearth?
A 56- COURSE DAY
Take a tour of Udvada, Gujarat’s seat of Zoroastrianism, and Rongmesek, a tribal village in Meghalaya, filled with fun and free spirits. Sample the holy offerings at the Puri Jagannath temple; taste Jewish food in Ole Kolkata’s still- beating heart. Go to Spiti, once there, sup like a champion. Published by Penguin, Varud Gupta and Devang Singh’s culinary journey, Bhagwaan ke Pakwaan brings to you the authentic vibes of all these places. Eat with them, pray, and love. Some extracts:
Mahaprasad is considered so auspicious by some, that after it has been offered to Jagannath, the same prasad can then be offered to other gods and goddesses.
GOPAL BALLAV BHOG is the breakfast that begins at 9 a. m. after Jagannath changes and showers. They say this meal is supposed to be light but with dishes such as Peda, Kora, Dahi and assorted fruits, the feast has already begun. Only an hour after this, the morning offering or Sakala Dhupa starts. Dishes resembling a proper meal are included such as Kanika, Khechudi and Enduri.
Bhog Mandapa is primarily cooked for the consumption of the pilgrims or local population, and thus, this is one of the biggest offerings. Everything from Masala and Meetha Daals, assorted Chawals, Saag and Subjis, Chutneys and desserts like Payas or Rabri.
This is followed by Madhyam Bhog, Jagannath’s mid- day meal which is kind of his snack break before taking rest for the day.
Then there’s Sandhya Bhog around 7pm which is the evening tiffin for the deities. But we still aren’t finished. The day ends with Badasimhar Dhoop in which just a few items are offered, including pure ghee in a silver container.
MUTTON MOMOS
( Serves 4)
We finally reached Chichum vill a g e . While Devang started to click pictures, I got cozy with the mome- making aunties. I had finally infiltrated the inner circle of this village, where after singing a song with my name randomly thrown in, we moved on to gossip.
Today’s topic: Devang’s “feminine” dhoti pants
Ingredients
Dough
1 cup refined flour | 1/ 4 tsp salt | 1/ 2 tsp oil | 1/ 4 cup water
Filling
1 whole red onion, minced
1 tbsp gemune ( or dried garlic or onion leaves)
2 cups ground mutton 1/ 4 cup pala ( or paneee)
1 tsp ghee I Salt ( to taste) Mix the flour, salt and oil in a large bowl. Slowly add water as needed, kneading vigorously, until you have a soft dough.
Set the dough aside for 20- 30 minutes, covered, in a cool, dark Batcave- like place Heat a pan over medium flame and sauté the onions and gemune with a touch of ghee until they begin to brown. Add salt to taste. Add the ground mutton and cook, stirring occasionally, until the meat is no longer pink, but still juicy.
Turn off the heat, mix in the pala or paneer.
Take your dough and roll it into lung cylindrical segments.
Break off pieces roughly the size of Ferrero Rocher chocolates ( small 3- 4 cm balls).
Take a ball and flatten it in the palm of your hand. Then, starting in the middle, gently begin to press down while rotating the dough, thinning the dough as you work your way outside. The outer edges should be fairly thin while maintaining a little thickness towards the middle.
Spoon some of the stuffing inside, enough to only fill the centre thicker part of the shell. Fold the dough into a pattern of your choosing. Start by folding over the dough and pinching the two ends together on one corner, gently working your way around.
Steam for around 15 minutes or until the momos no longer stick to the bottom of the pan.
Serve hot with chutney.