Breadappa

Bread was a big NOooooo in my childhood. There were many reasons from social, religious to hygienic. History of bread dates back to around 3900 bc. Europe was baking bread and so was Iraq and Egypt, where wheat was grown. Indians were never in baking. Maida (मैदा ), the refined flour was brought to India by Moguls. That’s how we enjoy Naan (नान ), Kulcha (कुलचा ) and alike. Muslims took Maida to different parts of India and that’s how we have Malbar Parhota (मलाबार पऱ्हाटा ) also in the rice eating region. It was Portuguese who brought bread to India. They could find wheat in Goa but couldn’t get yeast. Bread needs proving and for that yeast is must. Portuguese couldn’t find yeast in Goa and used local toddy for fermentation and that’s how bread came to India. This bread was very different compared to the bread brought in by British. British bread was a late entrant. Mumbai first got the bread from Goa, that was called Pav (पाव) and eventually it became a staple food for street food vendors with specialities like Kheema (minced meat) Pav (खीमा पाव). Much later Mumbai saw the advent of Pav Bhaji (पाव भाजी) in 1960’s and Vada Pav (वडा पाव) in 1970’s, followed by Misal Pav (मिसळ पाव) and alike. The British were late to bring their bread to Mumbai. And when it came the bread became an elite food, something for upmarket. Pav was available on all Gadis (गाडी), food carts, so the slot available for English bread was for sandwiches, an upmarket product. Over a period things changed and Mumbai came out with its own Mumbai sandwich. With this the fortunes for the bakeries making British type of bread turned for better and these mostly belonged to Muslims.

Ring  Mold 

Bread and other ingredients 

Pav that the Portuguese developed in India is similar to sour bread. The sour bread dough has mild sour taste because of lactobacilli that’s used for fermentation. Pav has a different taste compared to loaves of white bread and its cousins. I always wondered why bread is called as Pav in Mumbai? The first explanation that was made available made stay away from Pav. I was told that the term Pav is used because the dough is kneaded by feet and feet is called Pav in Hindi. Someone more considerate explained that the Pav is a quarter of the loaf. In Hindi and Marathi Pav is one quarter. Finally one day I learnt the truth. Bread is known as Pão in Portuguese, thus Lisbon to Goa and Goa to Mumbai the Pão became Pav that’s phonetically similar to the original word.

In India the bread has also undergone great changes in last few years. Refined flour has been substituted with whole wheat flour, multi-grain flour and many imaginative combinations. Good or bad can be discussed, merits and demerits can be debated but what ultimately matters is the taste. The most common preparation of bread is sandwiches. The bread remains same but stuffing changes, from veg to non-veg, and from cheese to vegetables. One might get bored of this. Bread with jam, jelly, marmalade, butter, peanut butter, cheese spreads is too mundane. The left over bread might get turned in bread Upma (उपमा ) or French toast or Pakodas (पकोडा) similar. And this bread is definitely not suitable with Kheema or Vada or Bhaji of the Pav Bhaji. For these delicacies there is no substitute for Pav. So what else can be done with few slices of leftover bread? And I have a simple recipe for you. Quick, healthy, tasty and different. It’s Breadappa, my version of Uttappa from leftover bread. Not that you cannot use a fresh bread, any bread is fine, be it fresh or stale, white or brown.

Let’s see how it’s done. For two mini Breadappa you need one bread slice, fresh or stale, a heaped tablespoonful chopped onion, half of that quantity chopped tomatoes, few finely chopped chilies if you like, one teaspoon of corn flour/starch, quarter teaspoon baking powder, salt as per your taste and little oil. Cut bread slice in few pieces, place these in small jar of grinder/mixer. Run the machine for ten second. You should get powdered bread like coarse semolina (Rawa, रवा ). Put this powder in a bowl. Add corn starch and baking powder. Add salt to taste. Mix well. Place a non-stick fry pan on gas flame, put little oil. While fry pan is getting heated, slowly add water to the mixture in the bowl. Keep stirring. The batter that is being made should be thick, like whipped yogurt. Never make it thin like Dosa (डोसा ) batter. The batter should have spreadability but should not flow. Now place the ring mold on the fry pan, pour the batter in the mold may be two tablespoon for a 3.5” ring mold. If needed spread the batter with a ladle/spoon. Place chopped onions, tomatoes, chili on top, dab a little to firm these up. Remove the ring mold and let cook on medium flame till sides get loose and bottom turns golden brown. Now turn the Bredappa and let onions and tomatoes get cooked. Turn around after you get the desired look of the onions and tomatoes. Remove from the pan and place it in serving plate. Again put the ring mold and repeat the procedure for second Breadappa.

Breadappa

One slice of moderate thickness of a standard sandwich bread gives two Breadappa of 3.5” diameter. Except for corn starch nothing else needs to be cooked so it’s a real fast dish. You can serve this with tomato ketchup or any other dip of your choice, as well as (Malaga  Podi मलगा पोडी ). I like it with roasted groundnut (peanuts) powder mixed with fresh yogurt with salt, red chili powder. Tempering with Ghee and cumin seeds  (Jeera, जीरा ) makes it still better. Do try it.

P.S. If you don’t have ring mold, you may try to spread the dough as you would do for Dosa. Else you can order online for ring molds. These are available in steel as well as silicon. Not very expensive and can be routinely used for frying eggs.

Versatile Sattu

Last post was on a simple soothing breakfast. This time it’s again simple but very healthy breakfast. This again is a non-gas cooking. The base for the preparation is available all over the northern India, some parts of east and in Maharashtra. The base that I am going to use is called Sattu.

Sattu is made from roasted Chana (Bengal gram) and roasted wheat. These two main ingredients are grinded with the skin and mixed with specific spices like roasted cumin seeds powder, rock salt, in some cases cardamom etc in a predetermined proportaion. However we don’t have to worry about preparing the Sattu as there are lots of local brands and generics available. The problem is one may not get the Sattu in a posh supermarket but it is definitely available in corner grocery stores. Look for a known brand and a fresh one. Stale product should be avoided. Get a pack of Sattu and store it in fridge to preserve its nutritional value.

 

Sattu Manmattu 

Sattu has a mention even in Mahabharat. Dronacharya, who was the Guru of Kaurav and Pandav for martial arts, was very poor (isn’t it sad that the teachers were underpaid even in that era). He could not afford to buy milk for his son Ashvathama. The child would ask for milk to his mother and she would mix Sattu in water and give it to him as milk. The poor child realized the difference between Sattu and milk only in the later years when Dronacharya could afford to buy milk (the yearly increments and incentives must have helped Dronacharya). So Sattu goes back to that era.

There is a saying in Hindi, “Sattu man mattu, chat ghole pat pile”. (सत्तू मन मट्टू, चट घोले पट पीले) This saying highlights the convenience and versatility of Sattu. It can be mixed with anything and taken in any form. Sattu can be taken with milk and sugar with a dash of cardamom or Sattu can be mixed with buttermilk or yoghurt, salt to taste and dash of spices or just red chili powder. One can make Roti from Sattu or just temper with oil or Ghee. There are hundreds of ways Sattu can be taken, even in the form of milkshake or smoothie with desired fruits. The list is endless.

On the nutritional front, Sattu is a excellent combination of proteins and carbohydrates, that offers adequate roughage. The roasted grams give easy to digest proteins with fibers and whole wheat is well for its nutritional properties. I have to share with you a very easy, highly nutritious breakfast preparation of Sattu. Just 100 gms (about 3 ozs) of Sattu can provide enough energy and keep you fit till lunch time. I call the preparation as Sattu Manmattu. This is how it is to be made.

 

Sattu and vegetables

Take 100 gms of Sattu in a large bowl. Add salt as per your taste. Please keep in mind that we are going to add few raw vegetables to Sattu therefore you have to take in to consideration the quantity of vegetables also while adding salt. Generally we add the salt after mixing the ingredients, but in this preparation the mixture will become slightly moist and then added salt may not mix well. That’s the reason I generally add salt before the mixture becomes moist. To this salted Sattu, now add cupful of grated carrot and grated cucumber. Add one tablespoonful of olive oil or linseed oil (Flake seed oil) or any refined oil of your choice. Mix well. The grated cucumber will react with the salt and the mixture will become moist and that should be fine. Put this mixed stuff in a serving bowl, garnish with grated cucumber, grated carrot, chopped spring onion, if you like and coriander. Top it with pitted or stuffed olive, if available. Before you realize your tasty breakfast is ready. If you like you may add some herbs like dried basil or spices like freshly crushed black pepper or chili flakes. This will enhance the taste. In a variation you can temper the oil with mustard seeds and pour over the mixture instead of just adding the oil. Whatever you may have it, Sattu Manmattu tastes grate. Enjoy

PS: For the first time “eaters” of Sattu, it is advisable to keep a glass of water by your side, as Sattu tends to absorb moisture and you may feel momentary dryness in mouth. A sip of water will make you feel better. 

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Soothing Dahi Pohe

The focus so has been on snacks, specially evening snacks. Hereafter for next few posts I will give some simple recipes for the breakfast. One the most important meal in a day is breakfast. In any part of the world breakfast assumes great importance. There is an Arabic proverb that says never share your breakfast with anyone, share your lunch with a friend and give your dinner to your enemy. This is a clear message that one can skip the dinner but never miss out on breakfast.

Every country, every region has their peculiarities for breakfast. It depends on what is grown and is abundant in that region. Countries in the east like Japan, China, Korea, Thailand have rice or rice porridge or rice noodles along with fish or vegetables and cup of green tea or soup. In the European continent enjoys different varities of bread and forms like baguette, croissants etc. with butter, cheese, jam and eggs for the breakfast with grilled tomatoes, fresh fruits, juices and hot beverages. In many places its coffee while it is tea in England. In few countries muesli, oats and cereals also finds a place in the breakfast. Americans are fond of salami, becon, eggs, fresh fruits apart from cereals, bread, butter, cheese, pancakes, juices and tea. To put it simply Americans hog. It may sound odd but it’s a fact. They eat so much as if there is no tomorrow, rather it’s the last meal that they have before departing to heaven. Brazilians enjoy cheese bread, fruits and berries. In Venezuela corn bread with meat or beans is preferred. Cuban have the bread cut like sticks to dip in the coffee for their breakfast.

Soothing Dahi Pohe

India has a wonderful blend of breakfast. Anything and everything is acceptable as breakfast. A simple chai biskut to a stylish American breakfast, Indians enjoy everything. Different kind of Parhatas, stuffed or otherwise, puri bhaji, dalia, halwa in the north to Sanja, Upma, in central and south India, all made from wheat. This is in addition to different kinds of bread are available all over the country. South Indian rice and dal based breakfast has gone places. Be it Dosa or Utthappa or Idli or different forms of Vada. Tea and coffee is accompaniment in North and South respectively. In places Lassi, milk and jalebi dominate the breakfast landscape.  Oats and corn flakes are miserable failure in India. Eggs do have their own place but with limitations. Indian masala omelet and anda bhurji or baida bhurji as known in Mumbai with bread or Parhata or Roti have earned their own place in Indian cuisine. These two egg preparations can be made with thousands of different combinations and all are tasty.  Cheese is getting popular but more for pizza like of preparations or Dosa or Pav Bhaji. Non availability of different varieties and high cost can be the reasons why cheese has not entrenched the breakfast tables.

There are some exclusive regional preparations. North and central India relishes Sattu. Maharashtra has Pohe and 24X7 Vada Pav, Gujaratis are fond of Dhokla and Phaphda while Bengalis may prefer Luchi and Aloor Dom. In Maharashtra Pohe are very common and are made in different ways.  Pohe/Poha is puffed flattened rice. There is thick and thin variety. Depending upon the preparation one has to choose the right one. There is one more variety of Poha that is generally used in commercially produced Chivda. For a common kitchen thick and thin Poha are usually sufficient. In Vidarbha it’s Tel Tikhat Meeth Pohe, in coastal region it’s Dadpe Pohe, both these are prepared from thin Poha. Kande Pohe is everywhere and is made from thick variety. Apart from this Poha makes different forms of Chivada that are popular. For Kande Pohe the dry thick Poha are generally soaked in water for a while before it’s cooked. I am not giving here the recipe for Kande Pohe, but for a non-gas cooking form of thick poha. This is my favourite Dahi Poha. I like it for the breakfast especially after heavy and spicy meals earlier evening. This also good for those who might have had an extra “one for the road” drink late in the night that is causing some acidity. I would suggest Dahi Poha for such condition as Dahi (Curd, Yoghurt) has a cooling effect and Poha increases the volume that offers a soothing sensation over a wider surface area of stomach, giving relief. I never advise milk in such conditions, but certainly Dahi or buttermilk or my favourite Dahi Poha do well.

Ingredients: Thick Pohe (dry and soaked) and Yoghurt

Take a curry bowl full of thick Poha. Place them in a large bowl. Add clean filtered drinking water that should be at least half an inch above the Poha level. Stir well. Pour out the water carefully. You may strain if desired. Repeat the process one more time. Now add some water that should be seen at the edge of washed Poha when you tilt the bowl by about 45 degrees. Leave the bowl on the table and let the water get soaked in for ten to fifteen minutes. In the meantime take one bowl Dahi (Curd, Yoghurt) in another large bowl and whisk it. Add salt as per taste, little sugar, half a spoonful of red chili powder as per you liking and cumin seed powder for taste. Get back to the bowl that has water soaked Poha. Move a spoon through the soaked poha to loosen it and pour the mixture of Dahi over it. Stir well to mix. You may add some water depending upon consistency that you desire and sourness of Dahi. Finally adjust salt as per your taste and your soothing breakfast is ready. As a variation Dahi can be replaced by milk (If you don’t have hyperacidity). Salt makes a way for sugar and cardamom powder is a substitute for chili and cumin seeds powder. This sweet version tastes so good with cold milk. Enjoy.

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Pickle Simple

Let me tell you about the process of cooking and types of cooks that I have seen so far. I feel cooking is something like SCM (Supply Chain Management) in management jargon. It starts right from getting right stuff in right quantities at right price and at right time for the production. Few of my friends are extremely good at it, but some fail in the raw material storage. Some stuff will get into fridge (not everything needs to be kept in the fridge) and will be forgotten till next “Operation Clean” (I call it as safai abhiyan) and something that needs to be kept in fridge will stay out to directly rest in garbage can. The FIFO (first in first out) will be missed resulting in stuff getting stale and resultant unfortunate wastage. Some individuals are great in production but not in upward and downward activities. There is another lot who is unable to properly store the finished product similar to those few who mess up with raw material storage. The final stage is of reaching it to customer and most of them are good in this. I tend to compare this with typical Kandepohe occasion in Maharashtra society. (Kandepohe is a synonym for a marriageable girl’s interview with the family of prospective groom. The girl is supposed to serve the Kandepohe dish to the ‘viewers’). So it’s not necessary that all these areas of activity are to be mastered. What is most important and desirable is the ‘production’, but presentation takes the front seat.

Simplest Pickle

There is one more category that I must mention and that is of consultant cooks. These characters just sit in one corner and keep shooting instructions for every activity right from buying the stuff. They will instruct from what to buy, where to buy, when to buy, how much to buy and what price to buy. Similar instructions will be at every stage. Reduce the heat, cover the pot, stir gently and so on till the presentation. Finally if the stuff is good they take the credit and if it’s not up to the mark they blame for not following the instructions. Like management consultant it is not mandatory to have for any practical experience nor their age is any bar for these consultants.

There are few more categories. One category likes food and also cooking but is too lazy to cook. The priorities are FB, WhatsApp and similar. After they are relatively free from these hectic activities they realize that they are too tired and it’s too late to cook. So the best way to satisfy hunger is to order from next door home delivery joint. Once the order is placed they have a bonus time to be on the FB or on online games or chat. These good cooks get spoiled by wrong priorities. Another category is of occasional cooks. They are good cooks but the only motivation to cook is appreciation by others. Category of these species will indulge in cooking and may do a good job only when some friends are invited for dinner. They will take extra efforts to ensure everything is right so that that they get drowned in ocean of flattery. By the time they return to surface couple of days have passed and during this period the neighbourhood food vendors have gain additional business. Apart from these two derailed cooks there few more categories but let me keep it for some other day.

At a very young age I started cooking. There were certain family circumstances that took me to the kitchen, not just the kitchen but to the subjimandi, to the grocer, to coal depot (Wakhar in Marathi) to choose and buy selected items. At home we had a full time cook, Mutsaddilal Maharaj and I always felt I could do a better job than him for few dishes. He did a great job with Bagar Ghoti Dal and Pakoda Kadhi. The dough he would make for Urad Papad was fabulous. Very often I would steal the same from his safe custody. Routinely in the kitchen, we would generate lot of heat from our arguments apart from the heat from stoves.

I experimented and learned. Six females have influenced my cooking. Two of them in advisory role my mother, we called her Akka and my wife Vandana. Another two females as critic and admirer, my daughters in law Anuja and Mitali. And another two Aanya and Keva my grand-daughters who force me experiment to ensure that their generation also gets benefit of my cooking skills. I didn’t had much of chance to learn from my sisters, Kamal, Pramila and Kunda, as they were married when I entered the kitchen. Yet I did pick up few skills from them.

During my childhood, one of the accompaniments that often substituted cooked lentils (dal) or cooked vegetables (subji) was a homemade pickle. To make good pickles that would be tasty and yet last for entire year or even more without any chemicals or preservative was a real skill. In the present era there are many options in the market to buy pickles, right from branded packaged ones to unbranded loose ones that are sold in many supermarkets. Many times dal or subji may not be available with roti or cooked rice, in such times pickles are handy. Most of the families in the past would have enough stock of pickles stored in large porcelain jars, with the lids covered by clean cloth stored in cool dry place. Pickles were usually made in summer season and these were mostly pickles of raw mangoes. In winter season lemon, chilies were preferred to make the pickles. In winter the other pickles that would not last long but were delicious and tasty were made from carrots, cauliflower, turnips and seasonal vegetables. Now there is no seasonality for vegetables. The technology and transportation has made most of the vegetables and fruits available round the year in any part of the world. So it has become easy to make pickles anywhere and anytime. One of the pickles that is my favourite, very easy to make, extremely tasty and lasts for a week if not kept in the fridge or for a month if refrigerated, is raw mango onion pickle. I make it very often in the peak of winter with Mexican raw mangoes in USA. Let me tell you how this pickle, which can be a substitute for subji is made.  We call it Kanda Kairi Lonache.

Ingredients for Pickle Simple

Take one raw mango, the outwardly looking raw mango may not be really raw but that will also serve our purpose, even though raw is preferred. Chop it in small cubes of about half centimeter (about one fourth inch). Chop onions, white preferred, else any other, in similar size and quantity. Depending upon size of onion, you may need two onions for each raw mango. Mix the chopped raw mango and chopped onion in a heat resistant bowl. Add salt as per your taste. This will depend upon sourness of mango. Mix well. Heat two tablespoonful of oil in a small yoke or frying pan. Once heated add half teaspoonful of mustard seeds. Let seeds splatter. Turn off the heat. To this hot oil, add one teaspoon of turmeric (haldi) powder followed by one and half teaspoon or more of red chili powder. Now add half teaspoon of asafetida (hing) powder. Pour this hot oil mixture over mangoes and onions mix kept in the bowl. Mix well with a spoon. Be careful as the oil is hot. Let stand for a while and you can start enjoying the pickle. By evening you will notice the pickle has become juicier. The salt that you added made the trick. So if you are patient then wait for few hours before you start enjoying the pickle, but it doesn’t really matter this pickle taste great anytime. Enjoy.

Oriental Mary

Best wishes for 2014

You can end 2013 on a spicy note. Something special for those who like 'hot' stuff. Only for those who are of legal drinking age and for whom alcoholic beverages are not contraindicated, or not suggested, or not advocated etc. for health or religious or any other reason. Drink responsibly, don't drink and drive. 

Crushed ice, ice cubes, Schezwan sauce, Salt and crushed black pepper for coating the glass rim, lemon juice, 100 ml tomato juice, 60 ml Vodka. Take in a shaker 100 ml of tomato juice, add 60 ml vodka, one third teaspoonful of schezwan sauce, pinch of salt and crushed black pepper, half teaspoonful of lemon juice and crushed ice. Shake vigorously. Coat the rim of a tall glass with mixture of crushed black pepper and salt. Place an ice cube or two at the bottom of the glass. Carefully pour the mixture from shaker. Pierce a dry red chili, pitted green olive and again a red chilli on a long tooth pick. Place this on the top. Keep stiring and Enjoy.

Drink responsibly - Oriental Mary

Variation is Tikha Peru, where tomato juice is replaced by Guava juice and schezwan sauce is replaced by few drops of Tobasco and lime juice in a lesser quantity. Rest ingredient and process is same.

Indo Italian Fusion

This is the last post of 2013. Let 2014 bring all my friends more prosperity and happiness than past. Let me take you to the first decade of this millennium and share a Indo-Italian fusion.

The new millennium brought in many changes in the food culture. Western fast food joints were already doing good business. KFC that had a hard time in last decade tried their luck with renewed efforts to stage a successful comeback. Australian coffee shop, Gloria Jean, was also trying for space in the Indian market. So all in all, everything was looking great with impressive economic growth.

The era was fusion was gaining ground. Spring Roll Dosa to Chinese Bhel and McAloo Tikki to McSpicy Paneer everything was becoming popular. At Domino’s Kheema Do Pyaaza started shaking hands with Chicken Mexicana. Pizza Hut designed Veg Pizzas, all different combinations were being made available to Indian customers. For various reasons Italians had a different say in India. Few Italians are so well-known as Pizza is known in India, right from Delhi to a village. Somehow apart from Pizza other Italian cuisine had not much of luck in India. Risotto, Lasagna, Spaghetti, and many other specialities could not attract average Indian foodie. Pasta has not really clicked in the Indian market. May be the pastas are bland and tasteless. It is the sauce, cheese, herbs etc add taste to the pasta, and perhaps that did not find favour of Indians.

Ingredients for Dal Botie

Pasta is a traditional Italian food. Pasta is made in most part of the world from wheat . Pasta can be in different forms either as a sheet or shapes or what one can commonly calls as a noodles. About 310 different forms of pasts have been documented. Basically there are two categories of pasta, fresh and dried. There is a subdivision as long pasta and short pasta. Long pasta has travelled across the world and depending upon the diameter it is referred as vermicelli, spaghetti, fedelini, capellini etc. In India we have it as semiyan, sevai, etc. In the eastern part of the world, wheat has been replaced by rice. China, Thailand, Indonesia and even South India have rice noodles, a form of long pasta. Iranians brought a different form of pasta to India, very often we have it with Kulfi, it’s what we call as Falooda. Middle East and North East Africa including Egypt, use the long pasta mostly for deserts and it’s known as She’reya. Semiyan are mostly consumed as a sweet preparation, with exception of South India where it is also used to make savory Semiyan Upma.

Short pasta did not attract the eastern part of the world as long pasta. Various forms like penne, macroni, farfalle, spighe, riccioli, rigates etc. have no takers in India. The Minute Pasta, also called as Pastina, is used more in soups, but again Indians did not accept it. Coming back to dried sheet pasta, I get reminded of a wonderful preparation that my mother used to make, it was a complete meal for me. For her it was a variation from regular meals and took same or perhaps more time to prepare. The preparation was Dal Dhokli, a Roti cooked in Dal. I took cue from same to make my own version of Dal Dhokli, it’s fusion of Italian pasta with Indian Dal. I have used whole wheat "bow ties", a form of farfalle pasta for this preparation.

Indo Italian Fusion

Recipe: Take a bowlful of leftover Dal. If you were too hungry to finish everything earlier night, then you will have cook Dal, preferably split and skinned pigeon peas (Toor Dal, Arhar Dal). Take 25 bow ties in a microwave safe bowl or casserole. If hungry you may add few more. Add water and ensure the water level at least half an inch above the bow ties level. Add little less than half teaspoonful salt. Microwave on high for twelve minutes. While bow ties are getting cooked. Place a yoke on gas stove. Add one and half tablespoonful refined oil of your choice. Avoid olive oil. Add mustard seeds, once these splatter, add half teaspoonful of Carom seeds (Ajwain) and add teaspoonful each or turmeric (haldi) powder, red chills powder, garam masala (any branded garam masala will do). Immediately add cooked dal to this. Add water to have desired consistency (as thick as good quality sweet corn soup). Let mixture boil. Remove bow ties from microwave, drain the water. Add these bow ties to boiling dal. Reduce the heat and let boil for two minutes. Add salt if needed (depends if the cooked dal had any salt). Add Little Dry Mango (Amchoor) powder or lime juice if you like sour dal (it’s optional) and  finally add chopped coriander leaves.

Pour the above in a serving bowl. Add spoonful or more of Desi Ghee (check with cardiologist and check your serum lipids) for that irresistible wonderful taste and flavor. Enjoy.

PS: Many of my friends in the US have started enjoying this preparation. Try out at least once.
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Jacketed Potato

The last decade of last century was very crucial for India. India announced liberalization Foreign investments and products had less entry barriers. India attracted McD, KFC, Coca cola in this decade. KFC had problems to start with but for McD and Coke it was much smoother entry. McD adapted their product mix to suit the Indian cultural framework. Not only the menu underwent a change with beef finding no place in Indian menu, McD positioned themselves as a family restaurant. The fast food joint serving junk food in USA became a family restaurant in India. The pricing was designed to attract even those who would not otherwise spend that kind of money on fast food. It was still higher, as the Vada Pav that one would have for Rs.5/- was available in modified form as McAloo Tikki for minimum of Rs.25/- plus taxes. There was a segment available for this and McD established themselves well. The promotion was well designed to attract all age groups with emphasis on retro time frame for pricing. McD went ahead with home delivery in India. I haven’t seen McD doing home delivery in other countries. Not lagging behind were Pizza chaps, also cashed upon the changing food culture. The Pizzas also went in for adaptation and gave different local toppings for Indian consumers. Dominos brought in change with delivery in thirty minutes. A different standard in service industry was set in.

Baked and slightly roasted Potato with Cheese

Gadgets were getting popular. Microwave ovens were launched, but consumers had lots of reservations. Most of the fast food chains were using microwave ovens to reheat the food. The utility was more for reheating rather than cooking. It took a while to develop skills for microwave cooking. I got a microwave oven from Dubai in 1992 that’s still working. The newer versions of convection, grill, were not available in those days. They emerged in India little late. My passion for cooking made me experiment with microwave cooking. It was fun. I tried a simplest dish nearly twenty years back and I routinely make it for evening snacking, mostly during rainy season and winter. I got idea for this product in England.

On one of the weekends I decided to travel to south England, as there was nothing much to do in London. I drove to Sheepwash village in the county of Devon. Sheepwash village was adjusted as the best village in England. A very small village that was really well maintained. All possible amenities that a village would need were available. There was a small church, war memorial, piggery, bakery, grocer, post office you name it and everything was available. Sitting in the pub in this village that had about 300 population, yes just 300, I was looking for a vegetarian snack. There was none. The owner of the pub offered to serve a dish that did not figure in the menu. He called it as “Jacketed Potato”. I liked the name, it sounded interesting. I ordered the dish and was happy at my decision.

Ingredients for Jacketed Potato

Let’s see how I make jacketed potato. In the original recipe the entire process is done on a charcoal grill. As it is little difficult to have a charcoal grill in two BHK apartment, I make this preparation in microwave oven. Let us start, take a large potato, similar to one that we had when we made La Al Burto. Wash it properly. Prick it with fork all around. Wrap the potato in plastic film and microwave on high for two to three minutes. Turnover and microwave for another two minutes. Check, if done, be careful as it will be hot. If still hard then microwave for another minute. In maximum six minutes a potato will be done. (If not done then change the microwave or buy better quality fresh potatoes). Once done let it stand for two minutes. Get it out from the oven and remove the plastic wrap. Be careful again as it will be hot. Pierce a skewer through the potato, if skewer is not available then use a thin knife. Now roast the potato on gas flame, as charcoal may not be available. Let the potato skin burn a little to give a typical burnt smell. Next step is to cut the potato in half, vertical or horizontal, cut as per your choice. Scoop out little portion from the center of both the halves. Sprinkle with salt and black pepper. Stuff the hollow portions with cheese, cheddar or mozzarella or combination and a chopped clove of garlic. Place these two halves again in the microwave oven with stuffed portion facing upwards. Microwave for a minute or till cheese melts. Remove from the oven, allow cooling for a while, scoop out small portions at a time and enjoy. Discard potato skin if you don’t like. Enjoy with hot cup of Masala Chai (Read the blog)
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