Food

Spinach and corn (Makai Palak)

This spinach base can be used for paneer (cottage cheese) or potatoes ( aloo palak). I used corn because I cook with what I have. Recipes are written for a purpose. If you deviate from it because you think it won’t suit your palette then you end up being disappointed with the dish. This dish has three green chillies and red chilli powder which may sound like a lot of heat (Spicy does not translate as hot). But it is balanced with the curd and the cream. If you don’t have curd or cream and still want to cook this dish, then only should you cut back on the chillies. If not the proportions are fine

Spinach – one large bunch
Corn – one cup
Fresh coriander- a fistful
Green chillies – 3
Whole Jeera – 1 teaspoon
Garlic and ginger paste – 1 tablespoon
Onion – 1 large, minced
Turmeric – 1/4 teaspoon
Jeera powder – 1/2 teaspoon
Red chilli powder – 1/2 teaspoon
Garam masala – 1 teaspoon
Curd – 100 grams
Wheat flour – 1 teaspoon
Thick fresh cream – 2 tablespoons
Ghee – 1 tablespoon
Salt to taste

Method
In a large pot bring water to a boil. Turn off the gas and add only the leaves of the spinach which have been stemmed and washed. Let the spinach soak in the hot water for a whole minute. Now drain the spinach and run cold water over it to arrest the cooking process. Alternatively, you could drop the spinach in iced water.Teh cold water arrests the cooking process and retains the dark green colour.

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Food

Pepper Tendli ( Ivy Gourd)

This simple dish allows the vegetable to speak for itself. How you cut the vegetable also makes a world of a difference to the eating experience. I slice the vegetable thinly and diagonally. Tendli has a lovely sweet taste which compliments the spice of the pepper. You could also add a handful of freshly grated coconut when done.

Tendli – 500 grams
Onions – 2, approximately 150 grams
Tomatoes – 2 medium, approximately 100 grams
Curry leaves – four sprigs
Green chillies – 2
Turmeric – 1/2 teaspoon
Pepper powder – 1 teaspoon coarsely crushed
Ginger and garlic paste- 1 teaspoon
Salt to taste
Mustard oil

Cut the Tendli as shown in the image. Mince the onions and chillies and chop the tomatoes.

In a pot add mustard oil. When hot drop in the curry leaves and allow them to fry till they are crisp. Take the curry leaves out and set aside. In the same oil add the chillies and let them release their aromatic oils. Then add the onion and cook till translucent. Now add the tomatoes and continue the cooking for two minutes on  a high heat.

Drop the heat and add the ginger and garlic paste along with the pepper, turmeric powder and salt. Stir this well. Now add the cut tendli and mix this very well with the masala. You will realise that the number of onions and tomatoes are enough to form a masala that well coasts the tendli. When mixed  well, cover with a lid. Do not add water. Just make sure the gas is on a low flame. You need to cook this for the next 12 minutes (I timed it) stirring this twice in between this  period. Let this now rest and it will continue to cook in its own heat. Over cooked Tendli is terrible. When done, garnish with the fried curry leaves

For more recipes go to: http://www.pottypadre.com/category/food/

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Art/ Heritage

THE BOMBAY SEMINARY: The Long Road to Goregaon  

The opening portals of the Archdiocesan Seminary, Goregaon ushers us into a whole new world. Here the hustling and bustling of the ever constellating city gradually comes to a stand-still. Trudging up the ancient hillock leaves one breathless. As we reach the flattened peak, there before us it stands – warm and welcoming, the neat and complete Seminary of the Archdiocese of Bombay.

The road to this final destination was long and arduous. The paths converged and diverged until the arrival of Archbishop Joaquim Lima in 1928. Aware of the earnest yearnings, the Archbishop left no stone unturned to begin a Seminary in this beloved Archdiocese.

“The Seminary was erected by a decree of May 2, 1936; and started at Parel by the late Archbishop Lima, SJ on June 12, 1936….In his speech at the Inauguration…His Grace has said: ‘In inaugurating the Seminary of Bombay, I may state for your information that this is the fifth time in the history of the Archdiocese that a Seminary in Bombay has been established. I hope and pray that it will not be necessary to close the Seminary once again.’” – Valerian Cardinal Gracias

Sources state that the Parel Seminary was the third (not fifth) attempt at ‘reopening’ the Bombay Seminary. However research recounts that the Seminary moved at least twelve times in the Pre-Parel period

  • What compelled these tedious travels of the budding Seminary?

  • How long was the journey to the ‘Promised Land’?

  • Who laboured, with or without love, the task of laying its bricks?

As we embark upon this ‘Long Road to Goregaon’ we invite you to join us in exploring the Storeys of Stories! You will get regular updates at this blog site on this exhibition.

Please feel free to share this story with others and your story of the Seminary with us!

© – Archdiocesan Heritage Museum

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Art/ Heritage

The Mumbai Archdiocesan Seminary began functioning in July 1960. However it was officially inaugurated on October 5, 1960. In commemoration of its Diamond Jubilee this year the Archdiocesan Heritage Museum is happy to take you through its history and legacy from July to October 2020.

Watch this space and pottypadre.com as we unravel the #StoreysofStories

© Archdiocesan Heritage Museum

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Food

The artwork has been done by the author  of the article

Name some of your favourite dishes in the world and you’ll find a warm, spicy sweet and familiar fragrance and flavour that brings a smile to your face and many health benefits to your body. 

Hello Cinnamon!

One of the highest in antioxidants and the queen of my spice world, Cinnamon is the inner bark of an evergreen tree that grows mainly in the Malabar coast of India, Sri Lanka, Bangladesh,Myanmar and Indonesia.

Thin strips of this bark are tightly hand-rolled like cigars and sun dried into beautiful long quills. They are sweet and mild in flavour. After watching this time consuming process in Sri Lanka I could never again bring myself to just break a cinnamon quill without appreciating the loving work these harvesters put into each perfectly hand-rolled quill.

 

An image clicked by the author 

As my friend rightly said. When you actually make or watch a product being made, there is a lot more appreciation and less criticism for what is and it’s price rather than when you just buy it off the shelf.

So what about that thick bark you’ve been picking up from the supermarket?

Used mostly in savoury dishes Cassia comes from the Cassia tree. This cheaper stronger variety is the more popular find all over the world. Nothing wrong with it, but it always better to investigate into where your ingredients come from and buying good quality and local if available, is always the best move. Like most ingredients in our world, cinnamon has its place  and is to be consumed in moderation. Health fads begone! 

Savoury or sweet?

Think breakfast and you’ve can add it to cereal, yogurts, toasts, pancakes,etc.

Lunch /dinner and you’ve got curry’s, stews, roasted vegetables, roasts, soups, rice dishes, biryanis, couscous, etc.

Desserts! It’s more like -Where do I stop? …..

Deliciously warm cinnamon rolls, sweet breads, poached fruit, cakes, baklava, meghli, cookies, etc.

Add it to drinks like mulled wine and cider, tea and coffee, smoothies or that warm glass of milk just before bed. The Ancients Mayans and Mexicans today use it wisely in their chocolate drinks, chocolate mixes and Mole.*

In spice blends (Chinese 5 spice, Garam masala, Sri Lankan  curry powder, Ras el Hanout) or preserves, marmalade’s, pickles, jams and fruit jelly.

So store it wisely in a tightly closed jar away from the sun, buy only what you need and powder it freshly when required. And if you ever get tired of consuming it in food (which I doubt is very likely to happen) burn some cinnamon oil in your home or find out how it’s used to deter pests in the garden or gift it in a simply decorated jar to a loved one.

* Mole is a traditional marinade and sauce originally used in Mexican cuisine.

Cinnamon Puffs
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