Foods are generally named based on their origin and food dishes follow the same dictum but also include the method of cooking and the main ingredients that goes into its making. Another pattern is to name foods based on the place of its origin or by the name of its inventor. However, the cuisines world over have names which does not fall into any of the nomenclature rules-
Bombay Duck is neither from Bombay nor a duck. It is a type of fish known as bombil in the Indo-Pacific region. It got its name in the days of the Raj, from being transported on an iconic train, the Bombay Daak, and thus was born the Bombay duck.
Bubble and Squeak has nothing to do with sparkling wine and cheese but a breakfast of potatoes and cabbage, mixed and fried. The first recorded use of the name appears in 1762,
Egg Cream has neither eggs nor cream but is a soft drink of milk, carbonated water, and chocolate syrup, which originated in 1890 at a soda fountain in New York City
Gunpowder, is a South Indian fiery red spice powder that increases the delish quotient of Idly and dosa and is colloquially known as” mulagapodi”.
This deceptive nomenclature reminds me of a famous Delhi Street delicacy …Ram Ladoo….I eagerly began to read an article in the newspaper which mentioned this food and to my startle…it was neither a prashad in Ram Mandirs nor was it a sweet ladoo. A gastronomes delight, these fried dals roundels doused in chutney and a garnish of fresh radish is a popular fare on the roads of Janpath and Lajpat Nagar markets.
RAM LADOO RECIPE:
Ingredients for Ram Ladoo:
- Moon dal/green gram dal ½ c
- Channa dsal/bengal gram dal ¼ c
- Finely chopped coriander leaves 2 tbsp
- Grated ginger 1 tbsp
- Green chilly 2 finely chopped
- Salt as required
- Oil for frying
Ingredients for Garnish:
- Coriander-mint chutney
- Tamarind chutney
- Grated radish
- Finely chopped onion
Ram Ladoo Preparation Method:
- Soak the dals for 2 hours and drain.
- Grind to a coarse thick batter along with salt.
- Mix in the coriander, ginger, and green chilly.
- Heat oil. When medium hot drop small balls of the batter and fry till golden brown.
- Take a bowl/plate. Place 4 ladoos . drizzle the chutneys and lavishly sprinkle the radish and onions.
- Serve
NOTE: THESE LADOOS CAN BE PREPARED WITH ONLY CHANNA DAL OR MOONG DAL OR A MIXTURE OF BOTH AS GIVEN IN THE RECIPE.
