Your memories with food - Page 2

Originally posted by: musicalstorm

I am a Gujarati. We have a business of Indian sweets. We all are sweet merchants. In my home almost everyone knows how to cook food. Yes we are not into international cuisine but everyone can cook all type of Indian Sweets. From making kilos of Gulab Jamuns to Khandvi/Khaman/Fafda/Jalebi/Undhiyu. We enjoy the moments while cooking food. We have a shop named Sukhadias in USA also. Where we serve sweets to customers.

My happiest memory with food is that I have learnt Khandvi in that kitchen. Every Sunday we made kilos of Khandvi to complete the order. It is very tricky to make a Khandvi and I Iearnt to make it in a very joyous atmosphere without any pressure. I have learnt to make Jalebi/Mohanthal in that atmosphere. Growing up in that atmosphere and food being on our side, sometimes hum khane ko taste karte karte hi pet bhar jaata hai. This is the way we celebrate food, every guest of ours awaits for their meal when they're at our home

Few of my relatives have a catering business also. But still I am not pro in cooking, because I am into music.

Bad memories of food I don't have so. Because food is the biggest celebration of my life. Bad memories are usually my failures while cooking food. Generally happens with all.

Regarding food memory, I started learning to cook from pretty young age. I started off with only chopping veggies first but quickly got behind the gas stove few months later & learnt making basic daals, veggies, boiling rice, and rotis. I remember it took me a bit of time of kneading the atta because the atta would turn stiff. There are still times , like once in a while, where this happens but I decide if I wanna go the puri route or let the atta settle bit more than anticipated lol. But, for the first few times, I was like, I'm wrestling in the kitchen or something. 😆

Regarding sweets, first one was simple suji halwa. 😆I still remember wrt the suji halwa, I added too much of nuts and raisins, so it looked like broken wall cement or something in the pan though the taste was fine.

Originally posted by: KabutarHoled20

I've been to a Sukhadia at Oak Tree Rd few years ago with family and friends. The bistro's a pretty decent place.

Regarding food memory, I started learning to cook from pretty young age. I started off with only chopping veggies first but quickly got behind the gas stove few months later & learnt making basic daals, veggies, boiling rice, and rotis. I remember it took me a bit of time of kneading the atta because the atta would turn stiff. There are still times , like once in a while, where this happens but I decide if I wanna go the puri route or let the atta settle bit more than anticipated lol. But, for the first few times, I was like, I'm wrestling in the kitchen or something. 😆

Regarding sweets, first one was simple suji halwa. 😆I still remember wrt the suji halwa, I added too much of nuts and raisins, so it looked like broken wall cement or something in the pan though the taste was fine.

Bold - I hoped you liked the place. Food is our passion but we aren't chefs, though we can cook. We aren't skilful

It is said that sweet dishes are more tougher than savory. My first failure happened with pearl millet flour sweet called Kuler in Gujarati. I added water to it constantly but usme koi paani add hi nahi karna hota hai. The consistency got so thin. To mera millet flour kisi brick par lagane wale cement jaisa hi dikh raha tha

I

Originally posted by: musicalstorm

Bold - I hoped you liked the place. Food is our passion but we aren't chefs, though we can cook. We aren't skilful

It is said that sweet dishes are more tougher than savory. My first failure happened with pearl millet flour sweet called Kuler in Gujarati. I added water to it constantly but usme koi paani add hi nahi karna hota hai. The consistency got so thin. To mera millet flour kisi brick par lagane wale cement jaisa hi dikh raha tha

I

Ghee, gud n pearl millet flour 😋 no cook recipe eaten during Nag Panchami

Traditional dishes r so well thought of..suitable for the region, the season and apt portion for required nutrition

Originally posted by: Ashley.Tisdale

Heh itni jaldi ye kya scam hai. Mujhe laga mera NSP ek aad mahine aur chalega 😭

It won't end before a month. Today Ranveer confirmed, Race to finale will go on for 4 weeks 🥳

Originally posted by: MommaMomma

It won't end before a month. Today Ranveer confirmed, Race to finale will go on for 4 weeks 🥳

Ranveer ko ek aur hug meri taraf se

Originally posted by: Ashley.Tisdale

Ranveer ko ek aur hug meri taraf se

His mumma will come after you with a jhaadu! Haath kaise lagaya Raja beta ko😅

Originally posted by: oye_nakhrewaali

His mumma will come after you with a jhaadu! Haath kaise lagaya Raja beta ko😅

Bade bhaiya ko gale nahi laga sakte kya abhi 😆

Thanks for this thread.

My greatest memories of food is obviously with my grandmother and how you can sustain with so little ingredients yet have a hearty wholesome meal.

So my grandmother is a victim of partition of Bengal which meant losing all sorts of property, her people, her motherland and starting from scratch in a new place. That too while raising a huge family as a single mother. So sustainability was the only way out. Even though things changed once her kids grew up and we were born, she was still used to the style of sustainable cooking and that's how I saw how she could use the most basic of ingredients and that too just three to four in number and turn it into some mind-blowing and wholesome dishes that had the ability to open up all your senses while eating. So most of that memory involved me seeing my grandma using a lot of different types of vegetables, leaves and peels and turning them into baatas (mash) using a sil batta.

Be it any sort of spinach or pumpkin, potato peels, pointed gourd peels, raw banana peels, coriander leaves, flat bean seeds, taro leaves, yam and so many other indigenous plants and vegetables whose names I don't know in English- all of these would be mashed like a bharta using the sil batta (or stir fried) and then seasoned with some mustard oil, salt, raw or fried onions, raw or fried garlic and green chillies. And then fried in the pan and had with piping hot rice. And that's what I love the most. I can have any type of baata three times a day and would love to have it as my last meal! 😍

I know for mainstream media and pop culture, Bengali cuisine is more of the greasy and better looking mutton curries and fish curries but to me all these batas speak to me more about my cuisine than the curries. Be it these, or phena bhaat (Which dyuti had made in audition- a type of rice congee) or paanta bhaat ( a type of fermented rice dish), all these simple dishes speak more to me because of the sufferings of lakhs of people behind the origin of such food (due to the Bengal famine, partition and the dark history of our country) and how poverty gave rise to such dishes that showing the surving spirit of human beings. I don't live anywhere near my birthplace and it's so difficult to find all these vegetables that I've grown up eating but I try my best to cook these almost every week with whatever resources available to stay in touch with my roots and the one thing that binds me with food - My grandma. :)

Originally posted by: MommaMomma

Thanks for this thread.

My greatest memories of food is obviously with my grandmother and how you can sustain with so little ingredients yet have a hearty wholesome meal.

So my grandmother is a victim of partition of Bengal which meant losing all sorts of property, her people, her motherland and starting from scratch in a new place. That too while raising a huge family as a single mother. So sustainability was the only way out. Even though things changed once her kids grew up and we were born, she was still used to the style of sustainable cooking and that's how I saw how she could use the most basic of ingredients and that too just three to four in number and turn it into some mind-blowing and wholesome dishes that had the ability to open up all your senses while eating. So most of that memory involved me seeing my grandma using a lot of different types of vegetables, leaves and peels and turning them into baatas (mash) using a sil batta.

Be it any sort of spinach or pumpkin, potato peels, pointed gourd peels, raw banana peels, coriander leaves, flat bean seeds, taro leaves, yam and so many other indigenous plants and vegetables whose names I don't know in English- all of these would be mashed like a bharta using the sil batta (or stir fried) and then seasoned with some mustard oil, salt, raw or fried onions, raw or fried garlic and green chillies. And then fried in the pan and had with piping hot rice. And that's what I love the most. I can have any type of baata three times a day and would love to have it as my last meal! 😍

I know for mainstream media and pop culture, Bengali cuisine is more of the greasy and better looking mutton curries and fish curries but to me all these batas speak to me more about my cuisine than the curries. Be it these, or phena bhaat (Which dyuti had made in audition- a type of rice congee) or paanta bhaat ( a type of fermented rice dish), all these simple dishes speak more to me because of the sufferings of lakhs of people behind the origin of such food (due to the Bengal famine, partition and the dark history of our country) and how poverty gave rise to such dishes that showing the surving spirit of human beings. I don't live anywhere near my birthplace and it's so difficult to find all these vegetables that I've grown up eating but I try my best to cook these almost every week with whatever resources available to stay in touch with my roots and the one thing that binds me with food - My grandma. :)

Hey thanks for opening up our eyes regarding Bengali cuisine..

There's so much hype surrounding Bengali sweets, fish and rice in mainstream..many like me wouldn't know what a regular everyday Bengali meal would be..would love to try. Bengal has suffered a lot due to natural n man made disasters..but the resilience, simplicity and sweetness inspite of that is commendable.

Love how we come across talks about variety of authentic cuisines here..Else according to popular culture Maharashtra is about kothimbir vadi, Gujarat is all about Fafda, Dhokla, Khaman.. Sindhi is about Dal pakwaan , kadhi..North East is Momo land..infact living in South India has enlightened me to the variety in South cuisine..and it's no way limited to idli,dosa,rasam rice