Since it is Diwali time, its family time. Thus sharing another family recipe from my Paternal side.
Ours is a huge family, more than 200 members. Growing up everything was in huge numbers, we never had simple celebrations, never low key festivals and always over the top weddings. With all this comes food, food and more food.
All of us are foodies, most of us love home cooked food, we equally enjoy street food or gourmet food. So basically our favourite family activity is eating. Its amazing how every single cousin has the same preferences in food. At family get togethers when the invitation comes, first question is asked ” What is the menu?” Always the response is, “wow, maja avse, bauv divas thi khadhu nath” most of us might have had it just 2 days back yet we are equally excited.
Our most common conversations are about travels and the food we had there,of course new conversations are about golf as well which are latin to me..lolz.
Ours is a proper Patel family. Some might wonder, whats a proper Patel family?
Well orginally we were farmers thus our home food is very rustic, spicy with lots of chilli, onions and garlic. If we do no see the orange color in our food due to all the red chili we will not touch our food or that food is labeled ” manda manas nu khavanu” or ” sick person’s food” as that is the only time our food doesn’t have strong chili garlic flavour.
Onion, garlic and chilli are our prime most important ingredients and they are bought in killos. Honestly I cannot possibly think of eating my food without onion, garlic and red chilies.
Another great thing about our family’s food is not only the food tastes same it looks the same. When the tiffins of all my brothers are opened together at office for lunch, one cannot say what food has come from which home, except if one of the brother is on diet then by seeing the apple, everyknows who’s lunch is that… lolz.
Food looks identical in everyhouse. So as children if we did’nt like food at our house we would ask from one of our next door family houses.sometimes when the mother’s had forgottensomething their children had requested to make, if they where lucky the same thing might be cooked in some other house, they would call for it and quietly put on the table and it was never figured out that it was next door’s food.
As a family we are best to partyand enjoy occasions as we all love to eat, love music, love to dance and thus love to party.
Full of good humour, time pass banter and take it easy policy thats my family.
Oh yes! another thing we have as a family, we are obsessed with our combinations of food what goes with what.Also what is cooked in the morning and what is cooked in the evening. Even the type of pickles or what type of papad we eat are exactly the same with a particular combination of food, in every house combinations never changes. No changes are allowed but I agree cause the orginal tastes so good! Its amazing to see the 5th generation also has the same styles and preferences of eating. It is true that our food taste actually runs in our blood.
Actually I owe my cooking and taste perfection to my family as from childhood we knew what went with what or this don’t go well.
Another very important thing, we are known to be a generous community thus food is always always cooked in huge quantities in our homes. If anyone came unannounced, there is always enough food in our houses. Our house staff also eats what we eat so if there is a delicacy, it is cooked in huge quantities. No one goes hungry in a Patel household. When we moved into our new home, I had just hired my cooking lady, one day I see in the kitchen a very small portion of sabji was left for the lady who helps us with our household. I sternly tell her, “Ben its ok if there is extra food but no one goes hungry in my kitchen,this is a Patel kitchen.” From that day ben, never cooks less. She always tell me, she always enjoys cooking in a Patel kitchen as they never stand on her head and constantly check the vessels if extra food is cooked.
Sharing one of a curd rice recipe. This rice is always cooked in the evening with dhebra and potato sukhi bhaji, the potato sabji has to be the yellow one. Pickle we have khattu athanu with this combination.
2 cups cooked rice
4-5 cloves of garlic finely chopped
1 onion finely chopped
1 tomato finely chopped (optional)
2-3 tbsp curds
1 tbsp oil
1-2 tsp mustard seeds
1 tsp of hing
5-6 curry leaves
2 whole red chilies
In a pan, heat the oil. Add the hing and mustard seeds. Once the seeds splutter add the curry leaves and red whole chilies.
Add the garlic and onions. Cook for 2-3 minutes till the onions are translucent in color. Add the tomatoes, cook tills they are done and the water has evaporated.
Add the the trumeric and red chili powder.
Add the cooked rice, curds and salt. Mix well and cook for few minutes.
Remove from heat and serve hot or cold as you like it.
It is a superb lunch or tiffin item as well since it can be eaten cold also.