Karahi Tales

Parathas or Naan breads ? Curry or Biryani ? I am not even going to pretend I don’t like a greasy supper now and then. Something deeply satisfying about ordering for a takeaway from your regular Indian place isn’t it? Just like how each of you have your own local favourites, we have ours too. It is called Punjabi Karahi. Ever since I came to London, I have been eating here often enough with little breaks now and then. Although, we took a rather big break while I was pregnant and breastfeeding. See, before you go judging me, I am a good mother.

Punjabi Karahi is one dinky restaurant which is always overflowing with punjabi uncles sat in random tables and gobbling up parathas after parathas. So, it may not be entirely attractive to look at but the food is good. And best is to do a takeaway.

My brother visits us often in London for various reasons. Sometimes, it only appears as if he has travelled all the way only to eat from Karahi. Oh well, we are food mad like that.

I leave you with a recipe for a delicious Ragi/Finger Millet puttu which is totally non greasy and guilt free depending on the type of sugar you use.

Here’s what you need : 

A cup of good quality Ragi flour

Brown sugar or palm sugar to taste

Finely grated coconut

One or two pods of Cardamom

A little bit of ghee for frying nuts and raisins

Here’s how to make this:

One good tip I recently learnt is to sift the flour well for any type of puttu to avoid big lumps when it’s done.

Take lukewarm water about half the amount of flour.

Gradually sprinkle over the flour until you reach the point at which you can actually gather some flour and squeeze it between your fingers and it can hold a shape but when you let it loose it has to crumble.

At this stage, steam this flour using any steaming method you like. Steam till you get a nice smell and this might take about 6-7 minutes. The flour also turns darker when cooked.

Now heat a pan, add ghee and fry any nuts of your choice. I only used raisins this time to make it safer for the little person. Switch off flame and add grated coconut to the same pan. So with the remaining heat the coconut gets lightly toasted and that gives a wonderful flavour to this dish.

By now the flour would’ve cooled a little bit and you can add any type of sugar you may want. I used powdered brown sugar.i also added the cardamom pods to the sugar before grinding to make it easier.  Add the toasted nuts and coconut too. Give a good mix and serve immediately!

This can be a wonderful evening tiffin or can be a good idea for breakfast too. 

 

 

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