Little Miss Muffet
Sat on a tuffet,
Eating her curds and whey;
Along came a spider
Who sat down beside her
And frightened Miss Muffet away.
A popular nursery rhyme, the real origins of which remains unknown. First recorded in 1805, theories claim that the rhyme refers to Mary, Queen of Scots, who was believed to have been frightened by John Knox, a religious reformer. Another theory claims that Dr. Thomas Muffet a physician and entomologist had penned down his thoughts about his stepdaughter Patience. Whatever may be the theory or explanation for this nursery rhyme, my concern was about ‘Curds ‘mentioned in the rhyme when ‘Curd’ was an unknown food in the West. Deeper research into it shows that she was probably eating ‘Junket” something close to cottage cheese.
Curd has been a part of the Indian diet for millennia. Food Historian K.T Achaya, says that the importance of curd in Indian cuisine dates to prehistoric times. The Rig Veda mentions. a curd -millet dish .. Karambha. He also points out that curd-based marinades are mentioned in the Arthashastra, which was written long before Jesus Christ or Prophet Mohammed were born. It is the one indigenous ingredient that unites the North and the South as lassi/raita, curd with rice, buttermilk, and so on.
Foodialogues features another classic combo- A vegetable-loaded lightly spiced, fragrant pulao accompanied by a curd-based Punjabi Kadhi. This Kadhi has been kept simple without the addition of the fritters or the pakodi, yet not compromising on its unique flavours. Pickled onions add to the colour and crunch.
PUNJABI KADHI WITHOUT PAKODI:
Ingredients:
- Besan/Chickpea flour/Kadalamaavu ¼ cup
- Curd (sour preferably) 1.5 cups
- Turmeric powder ½ tsp
- Chilly powder 2 tsp
- Oil 1 tbsp
- Garlic pods peeled 5
- Broken red chilly 3
- Pudina leaves a handful
- Onion sliced 1 big
- Cumin seeds/jeera 1 tsp
- Coriander chopped 1 tbsp
- Salt to taste
Preparation Method:
- Mix the besan and curd into a smooth mixture. Add the turmeric, chilly powder, and salt and whisk well.
- Pour into a heavy bottomed pan and heat on slow flame with constant stirring. Add water intermittently. to get a thick pouring consistency.
- Allow to come to a good boil but take care that the mixture does not curdle. Stirring constantly is very important.
- Switch off the flame once the mixture is thick and the raw smell of besan is not there.
- Heat the oil and drop in the garlic. Add the cumin and broken red chilly. Fry till they turn black. In the meanwhile, add mint and coriander leaves on the surface of the cooked kadhi. Pour the hot tempering over the garnish and close the pan immediately. Serve hot with rice, roti, pulka, paratha of your choice.
VEGETABLE PULAO (a one-pot recipe)
Ingredients:
- Basmati Rice 1 cup
- Cubed vegetables (carrot, beans, peas, cauliflower, potato, sweet corn ) 2 cups
- Sliced onions 1 big
- Green chilly 4 slit
- Ginger-garlic paste 1 tbsp
- Cinnamon 1 inch piece
- Cloves 4
- Cardamom 4
- Star anise 1
- Pepper ½ tsp
- Bay leaf 1
- Cumin seeds /jeera 1 tsp
- Ghee/oil 3 tbsp
- Garam masala powder 1 tsp
- Coriander leaves chopped hand full
- Mint/pudina leaves a handful.
Preparation Method:
- Heat the ghee/oil in a heavy-bottomed pan.
- Add cumin, bay leaf, and whole spices. Fry till the cumin turns brown.
- Add the onions followed by green chilly and ginger -garlic paste. Fry till the onions turn light brown. Add the vegetables, give a good sauté and cook covered till half done.
- Add the rice, fry till chalky add 2 cups of water, and bring to a boil. Add the required amount of salt and the garam masala. Cover and cook till done on slow flame.
- Once done garnish with coriander and mint leaves. Serve hot.
