whose food we eat, their song we sing

Dear Jigyasa & Pratibha,

I am late for your event, but here is my treasure trove of memories for “Cooking for kids with Love”. I love the idea.

Randi

GRANDMOTHER’S ORIGINAL RUGELACH COOKIES

Some of my favorite memories are in my Grandmother’s kitchen, where the fragrance and flavors of love were always present. I treasure the visual memories of climbing up onto her counter and helping her bake whatever we were in the mood for, especially these little cookies, a personal favorite. I would watch as she rolled the dough into little crescents, then once I got older she instructed me how to roll them just right and tight, ensuring that they would look just like hers. Today, whenever I make a batch, I know that she is still here with me, helping me spread the preserves just right, while her loving hands help me roll the dough just as she did so long ago.

¾ cup sugar or sugar substitute

2 tablespoons cinnamon

Mix the sugar and cinnamon together and set aside, you may use more than indicated if you wish.

2/3 cup jam or sugar-free jam set aside. (I think apricot or raspberry work best, but any flavor works well.)

1 cup (2 sticks) butter

7 ounces cream cheese

3¼ cups flour

1 cup raisins and/or chopped nuts or mini chocolate chips (If choosing to use chopped nuts, the pieces must be very small)

3-4 tablespoons of milk

1. Mix together 1 cup of butter with the cream cheese and the flour.

2. Divide the dough in half, roll each half into a ball, flatten each ball slightly and wrap in cellophane/clear film. Refrigerate each ball of dough for half an hour or longer, as this helps make the dough easier to handle.

3. Preheat oven to 375 degrees F.

4. Roll out 1 ball of the dough onto a lightly floured surface or on un-floured wax paper until circular and about 12-14 inches around.

5. Cut the prepared dough circle into 10-12 triangular sections. Do not separate sections

6. Spread ½ of the jam lightly all over the circle. Leave about a ¼ inch from the edge of the dough empty, spread ½ of the raisins, nuts and/or chips around the dough. Sprinkle entire circle generously with cinnamon sugar..

7. Grease 2 cookie sheets

8. Roll each section up tightly like a croissant, starting at the outer edge. Pinch the final point slightly so it sticks to the dough.

9. Repeat this process with the remaining dough.

10. Place each cookie onto the prepared cookie sheets.

11. With a pastry brush, fork or fingertips, brush each cookie lightly with the milk. Sprinkle about ½ a teaspoon onto the tops of each cookie.

12. Bake 14-16 minutes or until golden brown.

13. Remove the cookies from the baking sheet within a minute, cool and enjoy.

The cookies should be a bit crunchy on top but softer in the middle.

GREAT GRANDMOTHER’S BUTTERMILK BISCUITS

Heavenly is the only world I can think of to describe these mouthwatering, puffy, little breads. Perfect to make with little ones, as they can help knead the dough, roll it out and then cut it into personal little shapes. Additionally, if you have a wish to make a double batch, have the kids practice their fraction skills by asking them to double this recipe for you. Add a little history lesson as well by discussing that this recipe dates back to the late 1800’s, when people fed their families with the little that they had available and that many of the foods we enjoy today originated from recipes developed many moons ago.

Makes 8-9 small biscuits or 4-5 larger ones.

Preheat oven to 400 degrees F at higher elevations, or 425 degrees F at sea level.

2 cups plus 2 tablespoons flour

¼ cup sugar

1 teaspoon baking powder

¼ teaspoon baking soda

½ teaspoon Sea Salt

1/3 cup shortening

¾ cup buttermilk

1. Grease a 10 X 2 inch round pan with butter or margarine

2. Mix the dry ingredients in a large bowl until combined. Cut the shortening into the dry ingredients using 2 knives or forks until the ingredients are coarse and crumbly. Gradually add the buttermilk and mix until all ingredients are incorporated.

3. Knead the dough a few times on a lightly floured surface and then pat the dough out to about 1 inch thick.

4. Use a variety of 2-3 inch straight or serrated sided cookie cutters to cut out various shapes.

7. Place each biscuit onto the prepared cookie sheet and bake for 15-18 minutes or until golden on top.

VARIATION

Add ½ teaspoon cinnamon, ¼ teaspoon nutmeg, ½ cup raisins and/chopped nuts.

TIP: If using raisins, soak them for 10 minutes in very hot water, and then drain the water, pat the fruit dry and then add. You will want to do this for some children who have eaten a dry raisin think that the flavor is nasty, thus will refrain from eating these healthy little delights in the future.

Or for a savory flavor:

Add ¼ teaspoon dill, ½ teaspoon powdered garlic and ¼ teaspoon onion powder.

GRANDMOM’S FRUIT COBBLER

Grandmothers share their love in whatever they do, especially cooking and baking. But is it just the way that they cook that form many fond memories; or is it the way that they teach us to cook, by allowing the children to mix a little of this, and crumble a little bit of that and of course taste a little bit too. Through the lessons covertly taught in their kitchen, children learn about life in general, mathematical skills that last a lifetime, proper manners for today and tomorrow and overall how to share and enjoy the goodness that life offers.

Preheat oven to 375 degrees F.

Filling:

Show the children how to follow directions and prepare this filling:

4 cups peeled and sliced fruits (apples, peaches, apricots, papaya, etc.)

¾ cup sugar or sugar substitute

1 teaspoon cinnamon

¼ teaspoon nutmeg

1 tablespoon fresh lemon juice

¼ cup (½ stick) cold sliced butter

1. Grease a 2 quart casserole dish or bowl well

2. In the casserole dish combine the sugar, cinnamon, nutmeg and juice.

3. Gently, with a fork or spoon mix the chosen fruit into sugar and spices.

4. Then show the children how to dot the top with the sliced butter.

5. Set the peaches aside and prepare the topping.

Topping:

1 cup plus 2 tablespoon flour

1 teaspoon cinnamon

¼ teaspoon nutmeg

2 tablespoons sugar

2 teaspoons baking powder

¼ cup (½ stick) cold butter sliced into little pieces

1/3 cup plus 1 tablespoon milk

1. Have the children measure the dry ingredients and butter, place each into a bowl and then mix all ingredients together using a pastry blender, wire beater or 2 knives/forks.

2. Then show them how to gradually add the milk and then mix the ingredients with a fork.

3. Teach them, how to gather the dough together and then place it on a lightly floured surface and knead the dough about 10 times or until smooth.

5. Demonstrate to the children how to shape dough to fit casserole dish or deep dish pie plate, making sure that the dough is not more than about half an inch thick.

6. Have them place the dough over the fruit and then show them how to press down along the edges of the dish as if tucking the fruit into the dish. Trim away any excess dough.

7. Bake 40-50 minutes or until juices begin to bubble and fruit feels tender when pierced through the dough with a knife or fork. If topping begins to brown before juices begin to bubble, you should place a sheet of foil over the topping to prevent burning, and continue baking. Explain why you are doing this to the children so that they will understand and thus they will not just have a scrumptious treat to enjoy, but a lesson that may last a lifetime.

POSTED BY RANDI LEWIN

The reason we have been absent from this space for a while now is this:

YESSSS….our next book is ready. Titled as “Sukham Ayu: Cooking at Home with Ayurvedic Insights”, it is a book for home cooking based on the wisdom of Ayurveda. The making of this book has been a fascinating journey of two years, as we have grappled with the concepts of this great science. Our inspirational space in this journey has been that idyllic resort nestled in the hills of Mulshi, Pune – KARE. What you see in the picture is the dining area of Kare against the background of the serene Mulshi lake and hills.

Priced at Rs. 495, it is a 112 page all-colour book, photographed by our diligent and cheerful friend Srivatsa Shandilya. Designed By Kavitha Shivan and Envission Communications. Size is 24*24 cms, the same as “Cooking at Home with Pedatha”.

Ever since we wrote “Cooking at home with Pedatha”, the only gift that Pratibha’s brother Pranav Jain wants from the two of us on his birthdays is a Pedatha meal cooked by us at his home – for him and his friends. Well, it is difficult to refuse someone who won’t take no for an answer and why would we anyway! Not every one gets such open adoration for one’s work! But I’m a lazy one, so I work on the menu plan with Pratibha and then she, the ever energetic one ends up in his kitchen cooking away with his bubbly wife, Sandhya in tow. His list always starts with 10 friends and invariably stretches to 25, 30, even 40 at the last minute! Thus taking Sandhya’s well timed warnings, we shop for ingredients, just doubling all quantities along the way. During the meal, the boys (his pals) would call up Pedatha, tell her what they were eating, and bring laughter and smiles into her voice. That’s Pranav in a nutshell – larger than life, passionate about what he does, warm and charming.

(Pranav & Sandhya in the centre with their two sons)

There are many reasons why we cannot refuse Pranav, and Rajasthan Cosmo Club (RCC) is one of them. Comprising around 130 members, this club, apart from its various noteworthy activities, also has a wing called the Cloth Bank. They have 2 more clubs under their banner – RCC Platinum with around 100 members and RCC Diva with 50 women members. Sushil Sethia is the President of RCC this year and Pranav the Managing Trustee of the Cloth Bank.

The Cloth Bank distributes 10,000 free uniforms to needy students every year. They recycle, alter and distribute more than ONE LAKH clothes to the poor. There are more than 500 institutions on their recipient list. Apart from that, they have sent aid to Latur & Bhuj which were affected by earthquake, to Orissa after the devastating floods, to the tsunami affected areas in Tamilnadu and recently to Bihar which is badly affected by the floods. A free, secular school in Kodaikanal called My School Satya Surabhi, started and run by my aunt, Mrs. Padmini Mani, of which Pratibha and I are trustees is also one of the beneficiaries. Our 120 children wear crisp, smart uniforms every year thanks to Cloth Bank.

The RCC women play an active role in the activities of the club. They started ‘Meena Bazaar’ 8 years ago with the aim of raising funds for Cloth Bank and encouraging women entrepreneurs to sell their wares. Year after year, we have seen it grow bigger and better. This year saw a display of 85 stalls, many from Chennai and some from other cities as well. Meena bazaar is a buzzing event with the shopoholics of the city going ballistic over all those glittery, fashionable wares, home need articles and art works coupled with food stalls and the lure of free Mehendi and lucky draws by the hour!

This year, RCC offered us a space to display “Cooking at Home with Pedatha” at Meena Bazaar, the profits of sale going towards Cloth Bank. We happily agreed. With Pranav being at the helm of the event, the request for something from Pedatha’s recipes was bound to happen, and soon we found ourselves making the Podi Chutney as a free gift along with the book. Pedatha looked stunning (as always-God bless her dear soul) on the huge 4 by 3 poster at the entrance.

Pranav’s wife Sandhya compering this year’s event announced in her warm enthusiastic style, “Meena Bazaar is held year after year not only to bring the best of fashion to Chennai, it is also a means to raise funds for the cloth bank whose motto is to ensure that every needy person has basic clothing in his or her life.” She further said, “By being sellers as well as buyers at Meena bazaar, each one of you is contributing to society. In fact, this is what we call the two days of guilt free shopping! So ladies, shop with your hearts open, since you are helping us to help the underprivileged. Meena bazaar is not just a shopping experience, it is also a philanthropic movement.”

So getting into the spirit of it all, we freaked out as well and went on a guilt free shopping spree! Pratibha bought a lovely Mal saree with zardosi workfrom Pooja sarees, Hyderabad. I too bought a georgette for my Diwali party from them and 2 classy hand bags from Adaa, brought by Sanjana of Mumbai. There were exquisite hand made murals from Swakrith by Sangeeta Chordia, cute teddie towels from Nirmala Jamad and a fascinating collection of Jhumkis and rings by Amita Bothra of Akarshan, to name a few. Our friend, Manish Parmar’s stall featured an equipment from Essjaypee that can generate clean drinking water from air!

I lost my younger brother Hardik in an accident in 1994. Years later I met Pranav and was struck by how much he reminded me of Hardik. And then a little incident settled the matter. One day while Pratibha and I were working on the final edit of the Pedatha cookbook at Pratibha’s house, Pranav dropped by with his Diwali gift for his sis – a pair of stunning diamond earring which, being true to our species, Pratibha & I sufficiently drooled over. Just as Pranav was leaving, my then 12 year old daughter Avani arrived to pick me up on her way home from a game of Tennis. I don’t know what came over me, but the words just popped out of my mouth and without a thought I told Avani to say hello to “Pranav maama” (one’s mother’s brother is called maama). Pranav burst into laughter and said, “wah wah, diamond earrings can do anything, even get you a sister!” Well, ever since, I am his adopted sister, and I must add, quite a pampered one!

So here is Pedatha’s Podi Chutney, my tribute to Pranav. May he always remain as warm hearted, fun loving and generous. May life shine warmly on him, Sandy and their boys Utkarsh and Dhruv.

PODI CHUTNEY – Andhra’s popular powdered chutney – spicy and tasty

You will need:

4 tbsps oil & 2-3 tsps ghee

To be roasted without oil: 1 cup bengal gram, 1 cup split black gram (husked), 1 tbsp poppy seeds, ¾ cup grated dry coconut.

To be roasted in oil: 1 heaped cup red chillies, ½ cup curry leaves, small marble-sized chunk of asafoetida, large lemon-sized tamarind.

For the tempering: 1 tbsp split black gram (husked), 1 tsp mustard seeds, 1 tsp asafoetida powder.

On a low flame, dry roast the grams, each separately, to a deep brown.

Dry roast the poppy seeds and dry coconut, each separately, to golden brown.

Heat 3 tbsps oil and roast the chillies until crisp and bright red, but not brown. Remove the chillies from the oil and set aside. Now, roast the curry leaves until crisp and dark green. Remove from oil and set aside.

In the same oil, roast the asafoetida (after tearing it into bits) for 10-15 seconds. Press with a ladle so it roasts well. Remove from oil and set aside. Alternately, you may dry roast 1 tsp of readymade asafoetida powder.

Next, roast the tamarind. Press with the ladle so it roasts well. Remove from oil and set aside.

Grind all these ingredients along with salt into a coarse powder.

Heat the remaining oil for tempering. Add the gram; as it turns golden, pop the mustard and switch off the flame. Add the asafoetida and pour this tempering into the prepared powder and mix well with your fingers. Finally, pour in warm ghee and mix well. Cool and store in an airtight container.

This mouth watering (or should we say, eye watering!) podi chutney mixed with steaming hot rice and a dollop of ghee makes a great ‘lazy day’ meal.

Pedatha says: If you are not accustomed to handling spices with your fingers, it can be quite a fiery experience. Feel free to use a spoon.