Posts Tagged ‘Punjabi cuisine’
Chilke ki roti – Vintage punjabi cuisine
Chilke (husk) ki roti
This recipe is from my grandmother’s generation that believed in the motto “waste not want not” and uses the husk of lentils to lighten up the traditional roti. Following recipe serves two.
Preparing the lentil: Take a cup of green mung bean (split or whole). Rinse the beans and soak overnight. If using whole beans, prepare for the beans to sprout and let the bean sprout for a day or so which eases removal of husk. When the beans are ready, place the lentils in a large container and fill with water. Gently rub the lentils to loosen the skin. Collect up the skin that floats to the top. Squeeze the skin to drain all water and set aside. If making daal from the washed and de-skinned lentil, click here for one particular recipe. The sprouts can be served as a simple salad when mixed with salt, pepper and lime juice.
Restaurant Pindi, beating Delhi heat with food from Pind
Taka-tak aloo at Pindi restaurant
It is Sunday, the day of rest. Rest from the kitchen, that is. I am at Pindi, a popular establishment in Delhi frequented by visitors and locals alike. It is devilishly hot outside. I can smell grilled meat a good hundred feet from Pindi. It is late for lunch but the joint is crowded. People are tearing apart tandoori chicken with gusto and hungrily sopping up creamy curries with naans. All accompanied by cheerful faces, animated conversations, and sounds of laughter. Very Punjabi indeed.
Locomotoring 