As kids we didn’t have panty cars on the train, that’s why we carried food during long journeys. From Ranchi to Patna to Bhilai( MP), at least once in a year, we used to travel where my bua Ji lived. Dad never liked to eat things at every station and I being a super-naughty kid, wasn’t allowed to step out of the train. My grandmom always had great ideas on preserving food for a longer period of time.
To eat something for at least 3 days, we needed stuff that would be filling and could last longer. Sattu was our best bet in those days. It was easy to eat, just needed water, salt, green chili, and onion. Mix them well and eat with onion and pickles to give it a kick. Another idea was to make litti balls, boiled in salted water, and then fried. This way it usually lasted for 3-4 days easily. So today I made the same litti as my grandmom used to make it. First make sattu masala – chopped onion, chili, coriander, lemon juice, and some red chili pickle, to make it tangy and spicy. Make small balls from the wheat dough and stuff with sattu. Boil for 30 min, dry and fry them.
And it’s ready, it will last for at least 4-5 days. Tastes great and you feel happy
I have always struggled when it comes to dressings for sandwiches or for salads. I don’t like Mayonnaise and don’t recommend it either. Last night while searching for salad & sandwich, I came across an article that stated hung curd can be a great element when you are preparing for a dressing.
Hence, this morning I added rock salt, some mint, olive oil, black pepper, and chat masala. Beat all together and poured over my sliced poached chicken and cucumber.
And hola! A nice delicious healthy salad was ready for my lunch!
If you want to use this for sandwich dressing, you may skip chat masala, add little sugar and chili powder according to your taste. It is a delight to have this healthy dressing! It tastes wonderful.
I am sure, you are not new to healthy ways of using dressings. Try this out and share what has been your alternative to healthy dressing?
Just made sattu at home. It wasn’t available anywhere and my stock got over long back. Thanks to my sister for the idea. Now I am going to make a sattu cocktail, litti, and post that sattu paratha. Now I am at peace. Oh and not to forget sattu lassi.
Sattu was our best bet in those days. It was easy to eat, just needed water, salt, green chili, and onion. Mix them well and eat with onion and pickles to give it a kick.
Yesterday I made butter chicken and dal makhni. I always follow the recipe from the book Prashad and it definitely has helped me to make great dishes. Their recipes are excellent.
I have prepared butter chicken in past too, however, had bought Tandoori Chicken from my neighborhood Rajinder Dhaba and trust me they are excellent.
I have also realized the fact that good butter chicken can’t be made without an excellent tandoori chicken. It gives smokiness and flavor to the makhni gravy. And that’s how it was developed in a restaurant and not a home. It’s not a home dish.
Similarly, dal makhni is also a restaurant dal, unlike the mah ki dal which we have brimming in Punjabi Kitchen for ages.
Nevertheless, both dishes were outstanding and junior loved it totally.
Junior never minces his words when it comes to food. He is very straight with his feedback and always gives his genuine inputs. Like father like son!
#MyFoodDiary is a weekly column where I share my experiences of the previous week. This is the weekly summation of a new place, meeting a new chef, cooking during a lockdown, or learning something about a new cuisine. Synopsis of the entire week rolled up together!
