so i've started 'cooking lessons' with my mom... kinda like
wok with yan but it's more like
karhai with mum.
i may be a bit biased, but my mom is the greatest cook ever. this is why i have learned everything from grilled cheese to lasagna, but have never studied the art of indian cooking. no matter how well i did any dish, my mother could always do it better. and without instructions.
so on my path to perfection, i've finally decided to learn from the master, mummy-ji! only thing, she's a terrible cooking instructor.
see, my mom does not believe that there are two parts to cooking: gathering/preparation and cooking/assembly. rather, a pot with oil goes on the stove, max heat. the cupboard opens, she calls out the name of an aromatic spice. i locate the appropriate jar. i must measure it from the jar into the palm of my hand, with each of the spices she calls, successively dumping each handful into the pot when they reach the perfect measurement... and regardless of whether it's a few cinnamon sticks or a few fists of jeera powder going in, she always says sweetly each time, "juuuust a peench!". so much for measurements!
spices jam together in the pot, heat still at max, the intoxicating smell filling my nostrils... there are no ingredients on the countertop. i must bring tomatoes and onions from the fridge, dice them in seconds flat and dump them in the pot, before the spices burn.
there is always a time when the cupboard opens, and more "pinches" of the same spices get added to the pot. further confounding any attempt at measurement.
next i'm asked to retrieve veggies from the fridge, wash them and cut them directly over the pot, pronto. "um. mum. should we turn this down?" "no, bettah, it's okay." so again i'm wondering how all this happens without anything burning. but somehow the stuff cooks nicely and tastes great. by the end of it, my notes look like grade 11 algebra class. i need to bring the video cam out to the next class.
so far, i know how to make a killer curried spinach, curried shrimp, and an amazing eggplant curry. i'm so-so with veggie pilau, and want to try my hand at roti.
it also helps to know what the names of things are. sometimes she'll ask me to get "rai" out of the cupboard... and i'll be like, "ok is that mustard seed?"....
i found a pretty decent glossary in
mamta's kitchen diary;
a few chosen translations here:
English
Hindi
Amaranth (leaves or grain)
Chauli, Chaulai, Chavlerr, Chowli, Chowlai Anise seeds
Saunf, Patli Aniseed (see also saunf)
Vilayati saunf
Asafoetida
Hing or Heeng
Basil
Tulsi
Bay leaf
Tej Patta or Tez PattaBetel leaf
Pan or Paan
Betel nut
Supari/Chali/Chalia
Black Cumin Seeds
Kashmiri Jeera, Shahi Jeera, Kala Jeera
Camphor
Kapoor or kapur
Caraway
Siya jeera
Cardamom Green
Choti or green Ilaichi/Ellaichi
Cardamom Large-Brown or Black
Illaichi/Elaichi Bari/Badi
Carom seeds
Ajwain
Cashew nuts
Kaju
Chilli
Mirch
Cilantro
Dhania
Cinnamon
Dalchini or Darchini
Clarified butter
Ghee
Clove
Lavang
Cobra saffron
Nag-kesar
Coconut
Nariyal, Copra, Kopra
Coconut oil
Narial ka Tael
Coriander leaves
Hara dhania
Coriander leaves (English word) Hara Dhania
Coriander, Cilantro
Dhania, Kothamalli
Cumin
JeeraCurry Leaves
Curry Patta, Meetha Neem, Kari PattaDried ginger powder
Sonth
Fennel
Saunf, Moti (Shatphool or Dodda jeera)
Fenugreek leaves, dry
Kasoori methi
Fenugreek Seeds
Methi dana
Garlic
LahsunGinger
AdrakGinger Powder
Sonth or SaunthGreen cardamom
Choti Ilaichi or elaichiHemp
BhangHoney
MadhuIndian ice-cream
Kulfi
Indian Wok
KarahiJuice
RasLemon
Nimbu or Neembu Lime
Nimbu or NeembuLiquorice
Mulahati or MulethiMint
PudinaMustard seeds
Rai or SarsonNigella or Onion seeds
Kalaunji
Nutmeg
Zaiphal
Oil
TelOnion
PyazPoppy seeds
Khas khasRose
Gulab
Safflower
Kusam or Kusumbo
Saffron
Kesar or ZafranSaffron Coloured
Kesari
Salt
NimakSesame
TilStar Anise
Anas phalSugar
ShakkarTamarind
Imli
Thyme
HashaTurmeric
Haldi or HuldiVegetable (generic)
SabziWhite pepper
Safed mirch
Wok
Kadhai