Mission Fundoo : Accepted
Fundoo
Origin: an uber cool word coined in the heart of a foodie under the influence of a raspberry night.
Meaning: throw down
a party that I’ll rave about, till infinity.
Example: The whiskey was great, the lights look amazing
and this party was Fundoo.
Do you accept?This crazy cook-job started as an open challenge during a
gentleman’s evening and what started off as a joke took on a whole new meaning.
Stakes were upped and roofs were blown, a simple conversation transmigrated into
an early Saturday morning rise for me and from then on it was all a blur. A mad
dash with my very energetic and well connected neighbor got us some good
produce at very competitive prices.
Age is by no means a factor to determining
a man's stamina and potential and this man personifies this. A charming personality,
who gives without reserve, creates a carefree zone for you to vent and let
loose, in other words the mood was set for a crazy cookathon.
Now if your old
school and you shrug at the sight of a grown man and his mid aged assistant
cramped up and cooking all day in an attempt to achieve the impossible.
This is
not for you.
We were off to a pretentious start as we decided to crush our challenger. The menu was achievable in my mind because it was simple, crisp and to the point. The point being we weren’t mucking around we meant business.
It
ranged from Asian to Indian with three hearty meaty starters ; a crunchy fiery
native koliwada backed up by a Rasta Murg Pakoda and the piece de resistance,
Surmai Reachado, a goan delicacy done with a little flare but with the same
kick of the vinegar ground goan Masala.
The vegetarians although outnumbered by
the carnivores received a comprehensive crunchy fare in the form of wonton
gratis and Asian spiced spring rolls. This was accompanied by some Subz
galauwti kebabs comprising of a trio of vegetables ground and kneaded to a
smooth stiff mix with a huge helping of desi ghee and some roasted Indian
spices to be then shaped and fried off in a little more of that delectable
ghee.
That should have been more than enough to dampen the spirit of our challenger
but we decided to go the extra mile and topped off the appetizers with shots or
Murg Dhaniya shorba a warm comforting solace to our then high and lost spirits.
As the night proceeded compliments filled the room about how
amazing the food had been but as me and my partner basked in the result of our
toil we realized this was bigger.This was bigger than what we had imagined, look what we had
accomplished with just a few hours of work, wed knocked down walls and got
families together. We created an atmosphere where we didn’t have to shy away
from out neighbors when we saw them across the road or when they reached out to
pick up their newspaper. We gave them a tradition, we gave them common ground, we
found community. It was here all along waiting for us to drop in and go crazy.
The gamble
paid off as the veggies lapped up the
biryani and the stack of empty dirt dishes piled up in the sink. Along the way
to topping off an amazing evening with some meetha paan I encountered something
miraculous my salvation in a bottle. Pristine and smooth, fine as a post
prandial night cap , she needed nothing just a listener and she would sing you
the most beautiful song you had ever heard with your name in it. She came from South Africa
, her name was Amarula
Subz Khazane ki Biryani
Ingredients
Desi ghee- 6
tbspns
Cinnanom- 1
number
Cardamom- 5 gmsCloves- 5 gmsBayleaf – 1
numberPeppercorn – 3
numbersBasmati rice- 5 cupsWater- 12 cupsCarrots- 150 gmsBeans- 100 gmsCauliflower - 250 gmsRed chilli paste- 50 gmsChopped garlic- 30 gmsGinger garlic paste- 30 gmsChopped fresh chilies- 20 gmsGaram Masala- 20 gmsJeera powder- 20 gmsHaldi- 10 gmsDhania powder- 20 gms
Procedure:
Start off with the ghee and add garlic sauté ginger garlic paste, chilies and red chilli paste and bhunao, add in powdered masalas and finish with vegetables cut into 1 inch batons.
Do it with a little flair you
could vegetables in losanges. Cook through and finish with some coriander.
Start with ghee in a heavy bottom vessel and add in whole
garam Masala sauté rice and add a little more than double the quantity of water
in this case 12 cups.
Layer the vegetables with the rice, sprinkle in some lime juice and ghee between layer along with some pudina.Serve steaming hot.
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