Food Meditation # 22 ” Food for a Small Planet” an interaction with Ritu Mathur

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Karishma Pais

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May 7, 2012, 4:43:01 PM5/7/12

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From: The Attic <mi...@theatticdelhi.org>

THE ATTIC 36 REGAL BUILDINGS, NEW DELHI TEL: 23746050

saturday 12^th may
1-2 pm Food Meditation # 22 ”Food for a Small Planet” an interaction with Ritu Mathur

Menu
Kadhi
Red Rice
Seasonal vegetable
Finger Millet Roti

We will break our silence after the food with an interactive session with Ritu Mathur who will talk to us about the different herbs and vegetables that one can easily grow in a small space and their use in our day to day cooking.
Ritu Mathur’s passion for plants led her to leave her job as Design head in a MNC to start Upavan, a venture to bring back your garden to your home however small. She designs concept balconies and terrace gardens to reflect your personality and lifestyle.

The food today includes kadhi, a dish made in many parts of Indiaby combining ‘besan’ (gram flour) with soured yoghurt and cooking with various spices for a long time. (see recipes below)

We also introduce a heirloom variety of “red rice.” It is an unhulled or partially hulled rice which has a red husk, rather than the much more common brown. Like other unhulled rices, red rice has a nutty flavor, and a high nutritional value, thanks to the fact that the germ of the rice is left intact. In the West it is often labeled as “Bhutanese red rice”.

Participation is by registration on payment only. Call The Attic 23746050 or email: mi...@theatticdelhi.org.
Organized by Anaam, food cooked by Sangita.
Charges: Rs 150.

Recipe for Gujarati Kadhi

2 Cups Sour Curd
4 tsp Besan (chickpea flour)
1/2 inch Ginger and 2 green chilies chopped
Salt To Taste, Handful Coriander leaves
2 tsp Oil , 1 Pinch Turmeric powder
1/2 tsp Cinnamon powder

Seasonings:
1/4 tsp Jeera (Cumin seeds),1/4 tsp Rye (Mustard seeds )
Few Curry leaves, 1 Pinch Hing (Asafoetida )

·       Beat the curd and add two cups of water. Add the besan, salt, turmeric powder and
mix well.
·       Make a paste of ginger, chillies, cinnamon and coriander leaves.
·       Boil the curd mixture on slow heat stirring continuously. Add the ground paste, and
boil again.
·       Heat oil in a pan, add all seasonings. Fry until they splutter.
·       Add seasonings to Gujarati kadhi. Garnish with coriander leaves and serve hot with rice.
·
For Punjabi kadhi add pakoras
For pakoras

• 3/4 cup Chickpea flour
• 1 medium Onion, finely chopped
• 1/2 cup Fenugreek leaves (methi), chopped
• 1“ piece Ginger, grated
• 1 teaspoon Carom seeds (ajwain)
• 1 teaspoon Red chilli powder,1/4 teaspoon Baking powder
   Salt to taste, Oil to deep fry

Mix all the pakora ingredients, except oil, adding about half a cup of water. Heat sufficient oil in a kadai (Indian wok), drop small portions of the besan mixture and deep fry till golden brown. Drain and place on an absorbent paper and set aside.Add to boiling kadhi for 5 minutes.
For Sindhi Kadhi
Add mixed vegetables (carrots, ladyfinger(bhindi), brinjal, drumsticks, bottle gourd (ghia))- 2 cups/200 gms in the boiling mixture. Also add 2 tblsp tamarind (imli) pulp.

For Uttarakhand Hill’s – Kumauni Kadhi (Jholi) use buttermilk instead of beaten curd.

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THE ATTIC 36 REGAL BUILDING NEW DELHI 110001 TEL: 23746050

The Attic · 36 Regal Buildings · New Delhi 110001