Polenta Upma with Chili Prawns

(continued) Chapter 5: New York (2012 - 2018)

Things always happen for a reason.

A motto I live & swear by. Every little incident in our life works itself up to a moment that’s just supposed to be.

In summer of 2014, we took a road trip on the western part of Canada. We had initially planned on going to South America or Japan, but visas and other complications had resulted in us looking at something closer to home, with easier logistics. Since Canada wasn’t out first choice of destination, we had been a little laid back in our research (which, for those who know us, is very unlike us!). We had seen a bit of the US and (ignorantly) felt it’ll be similar. But hey, the best experiences are the ones that are undesigned.

The trip did not disappoint, and every turn took us by surprise. From the scenery and hiking, to the people, and all the Airbnb’s we booked, everything was beyond expectation. Everyone was so helpful that at first we were anxious - I mean why did the young fella at the gas station offer to take our credit card in to the shop to try and swipe it, when it continuously refused to work at the pump. Turns out, he thought we could use a hand. We would never do that in NYC.

It was the first time we used Airbnb - little did I know then what a significant part of me it’ll become in the future. One such last minute reservation was at a quaint apartment in Canmore, near Banff. Since we hadn’t done much planning, we were booking as we traveled. Being summer, there was not much left near Banff, and we could only find a private room at this accommodation. Skeptical at first since there were few reviews, we decided to go ahead and book. The owner was meant to be there during our stay, but last minute he decided to go spend time with family, and wrote to us apologising that he won’t be there to greet us. We could have his entire place. Another surprise!

His place was beautiful. From thoughtful touches and a balcony that overlooked foxes and deer, to a running trail nearby which ran through fields (and we later found out, through an area of bears!), it was a relaxing last leg of our journey. One of the nights, we decided to stay in and cook. I messaged the owner asking if it was ok to use the kitchen, and if he had any basic spices/condiments I could use. He sent back just a smiley face. And followed a few minutes later with a note “Open the door next to the kitchen counter”. So I did. What lay beyond was a chef’s dream come true! A walk in wardrobe of spices, sauces, legumes and everything else you’d ever need under the sun to cook. I was a kid in a candy shop. How lucky did we get!

We cranked up the music, opened a few bottles of wine, and had the best meal + evening of our lives. My husband and I still think back on that evening with such fondness. A meal that was unplanned, but so memorable. A stay that was unplanned, but we wouldn’t trade it for any other. A trip that was so unplanned, but is on top of our adventures now.

Till date, we still refer to that meal as “Let’s cook the Canmore dinner!”

Today I share the no-recipe recipe of the dish I cooked that night - Polenta Upma with Chili Prawns - and remind you that one day you will look back at the most insignificant moments of your life, and be in awe of how clearly you remember them. Because, they were just meant to be.

(The dish itself is inspired by the famous “shrimp and grits” - a popular Southern American dish. As I love to do, I have added an Indian twist to it by cooking Polenta like ‘Upma’ which is a breakfast dish in Southern Indian usually made with Semolina, and served it up with some quick fiery prawns/shrimps)

Ingredients

For the Upma

1/2 cup Polenta

2 cups water

1/2 cup veggies of choice, finely chopped (I used carrots, red & green pepper and peas)

1/4 onion, finely chopped

1 tsp grated ginger

5-6 curry leaves

1/2 tsp mustard seeds

1/2 tsp cumin seeds

A pinch of hing or asafoetida

1/4 tsp paprika

1/4 tsp cumin powder

1/4 tsp turmeric powder

2 tbsp olive oil

Salt to taste

For the Prawns

200 g prawns, cleaned and de veined

2 tbsp butter

3-4 green chilies, finely chopped

1 small tomato, finely chopped

2 cloves of garlic, minced

2 tbsp fresh coriander, finely chopped

1/2 tsp paprika or red chili powder

Salt & pepper to taste

Others

Avocado, chopped in cubes

Sour cream

Method

Make the Upma

Heat oil in a non stick pan. Add the cumin and mustards seeds and let them pop. Once hot, add the ginger and curry leaves, and saute for a quick minute. Add the onions, with a little salt, and let them get translucent. Then add all the veggies + dry spices, mix well and cook for a 3-5 minutes. Add water, and bring to a boil. Once boiling, add a bit more salt (to salt the polenta properly) and then slowly add the polenta, stirring continuously so no lumps are formed. Continue stirring till the polenta stops sinking to the bottom. Reduce heat to low, and cook covered for approximately 20 minutes. Keep stirring the polenta every 6-8 minutes to avoid clumping. Add a bit more water if it looks too thick. Remove from heat once it looks creamy (a little lile porridge), but can still be poured out of the pan.

Grease a baking dish and pour the polenta out. Chill for 20-30 minutes. Cut into 2 “ discs or little squares and keep aside (You can skip this step and simply eat it warm with the prawns too. This step if more for plating, and works well when you are serving it as an appetizer)

Make the Prawns

Marinate the prawns for 10-15 minutes in all the ingredients, except the tomatoes and butter. Heat a non stick pan and add butter. Brown a little, and then add tomatoes. Let the tomatoes soften a bit, and then stir in the prawns. Cook on high heat, stirring constantly till the prawns turn pink and begin to brown a little.

Serve hot atop the polenta cakes with some avocado and sour cream!

Indian South African Green Biryani

(continued) Chapter 4: Hong Kong (2009-2012)

Some misconceptions are better off remaining so. They make for better stories.

In summer of 2009, I travelled to South Africa for the first time. It was a 5 of us, including the boyfriend and I, and the idea was to have an adventure, to see South African though a natives eye, and also for me to meet the extended in-law family. Gulp. And trust me, this is one big fat extended Indian family we are talking about.

The trip was one of the best I’ve ever had. And whilst it was an amazing holiday, I couldn’t shake off the nervousness of being alone in a foreign country, and meeting those who could possibly be my future extended in-laws. It wasn’t them, it was me. As days grew close to head to Durban, I wore a smile but deep inside twisted every piece of myself to find comfort. I’ll just pretend I like everything. Or seem excited about all their stories. I mean, how bad could it be?

So, we got to Durban, and much to my relief, they were all so lovely and welcoming. But I am an over analyser. And it’s not my thing to be the focal point of all conversations. As the questions grew, I could feel myself melting inwards - I was Indian, but why couldn’t I stomach the insane amount of spice they were used to? Why wasn’t I religious - aren’t all Indians super religious? Why did I not eat sausages for breakfast? …. I ate little, talked a lot, and wondered if I was answering things appropriately. And even though all questions were in good faith, when our friends decided to skip out for a cricket match, I was thrilled. Escape. Even though I didn’t know a thing about cricket (yes, I am not much of an Indian there as well!).

At the match, I revelled in my feeling of freedom and being away from questioning eyes, and enjoyed some well deserved beer. A tad too much i’m afraid. As we headed home, my future mum-in law insisted we ate a little before heading out for the night - Green Biryani she said. I had never heard of it, so I was curious. Plus, it would be rude to refuse. Too much beer (first) + spicy biryani (after) - not recommended. As we headed out for the evening with my boyfriends’ cousins, I couldn’t be more embarrassed of being sick multiple times. What a way to meet the cousins! So much for trying to be the fun, cool girlfriend. And while I think they all coyly knew, everyone, specially all the aunts, passed it off as a stomach bug I had picked up thanks to the excessive spicy food they’d been feeding me. I suppose no one wanted to believe this girl from India could drink. As for me, I chose not to correct them.

After we left Durban and South Africa, I decided to explore the origin of that very Green Biryani. I found out that it’s another much loved staple in the in-law household, and there are many versions of it in South Africa - differing from family to family. It has a strong similarity to the Indian Biryani, but is less laborious (one pot) and has lots of mint (hence the name) + local spices. All in all, I had to learn it.

Today I share that recipe with you. It’s comfort food in a bowl. The original is meant to be quite spicy, so feel free to tone up or down the chillies based on your taste buds. Hope you enjoy it - but please don’t eat it after too much beer! ;)

Ingredients

2 bunch mint leaves (approx 60gm)

1 bunch coriander leaves (approx 30gm)

6-8 green chilies (more if you want it even hotter!)

2 tbsp ginger garlic paste

1 medium onion, finely chopped

1 tomato

1 tbsp cumin seeds

2 cloves

1 bay leaf

2 green cardamoms

1 cinnamon stick (if you don’t have these whole spices, replace with 1 heaped tbsp Indian biryani powder)

1 tsp garam masala

1 tsp red chili powder

1 tbsp coriander powder

2 cups quick cooking or par boiled rice

500 gm chicken breast, cut into small pieces

1/4 cup olive oil

Salt and pepper to taste

Method

Blend together the mint, coriander, green chilies and tomato with 1/2 cup water to make your ‘green paste’. Keep aside.

Wash and rinse the rice and keep aside.

Heat oil in a non-stick wok. Add all the whole dry spices - cumin seeds, cloves, cardamom, bay leaf and cardamom stick (note: if using biryani powder, just add the cumin seeds here, and add the powder with the spices later). Saute for a quick minute till they get fragrant, and then stir in the ginger garlic paste. Cook for another minute, and then add the onions along with a little salt. Sauté till slightly brown.

Now add the ‘green paste’ made earlier, along with all remaining dry spices (add biryani powder at this stage if using). Cook covered for a few minutes, and then add the chicken. Cook covered till the chicken is almost cooked through, and then stir in the rice. Mix well, and add 1 cup water.

Cover and let the rice cook for at least 15-20 minutes on low heat. Feel free to adjust the water (adding a little at a time) if the rice hasn’t cooked and the biryani looks dry.

Once the rice is tender, open cover to remove any excess liquid (if any). Turn off heat, sprinkle some fresh coriander on top and leave covered for another 10 minutes.

Fluff with a spoon, and serve hot. Goes well with a yogurt dip and poppadams!

Masala Vadai (South Indian Lentil Fritters) - Vegan / Glutenfree

(continued) Chapter 3: Singapore (2000-2007 / 2008 - 2009)

I was hurting.

This was the darkest period of my life. After the incident, I moved back to Singapore to be with family, working a 9-6 banking job, trying to keep it all together for my brother and my father. But still hurting. I honestly don’t think I remember many thoughts or stories from these few years, and yet, it is so critical to think back and share some of it with you.

I was a project manager at a reputable bank - something I should’ve been proud of at 25. However, instead, every day I itched to leave and clear my mind, itched to heal, itched that it would all go away and be a bad dream, and itched to head back to Hong Kong - where my comfort blanket and then boy friend/now husband, lived. Every day I hoped the next day would feel better - mentally and physically, hoped my father and brother were coping, hoped I was being supportive enough, hoped that I would see the point of all this pain finally.

My father had moved temporarily to Singapore to be with my brother and I for a year. But although we lived together, we rarely talked as a family. My mother was the talker, the glue. Without her, everything just fell silent. Family felt like a duty, I felt we didn’t connect, and I didn’t know how to help myself or them grieve meaningfully. Through this, I tried to instil some feelings of ‘normality’ by cooking dinner each day. I felt that perhaps eating a warm, fond dish together would bring down some bridges. But I was too wrapped up in my emotions to understand that I wasn’t the only one facing monumental changes that no one dares to dream of - I see this clearer now. My father had been dealt the worst hand of it all - loss of life & words.

Through this there were two people in my life that literally kept me together. First - my boyfriend/husband, who despite knowing that he wasn’t accepted much by my father (more on that later), always had my side. And second, my university friend, G.

G used to work just around the corner at another bank, and was always there when I needed her. Like anyone else, she didn’t know what exactly to say or do to help, but she always tried. One of the things that became an almost daily ritual for us at work, was to step out for a late morning coffee + snack at a nearby kopitiam (coffee shop). It was the same - she would message saying “kopi & vadai time?” (coffee & fritter time), and I would say, “don’t feel like eating, but I’ll meet you for company”. We then met at the kopitiam few steps from my office thay was run by an Indian uncle, and he served the best South Indian snacks during the day - masala vadai, medhu vadai, sweet roti, curry puff, puttu and always a great kopi c (strong black coffee with evaporated milk). And almost every time, I would give in and eat. Talking to her, sitting there whiling away time, skipping work responsibilities, eating Indian snacks from a greasy plate made of newspaper, somehow made things feel normal. Unworried. Like nothing had changed. If only for a few minutes. Maybe because the flavours reminded me of happier times in Bangalore.

So, between G and my boyfriend, between the long and short distance, they looked out for me.

And I tried to look out for my dad and brother.

This Masala Vadai recipe is a thank you to all those who supported me when I was at my lowest. And the coffee shop uncle who I never knew, but fed my sanity and helped me slowly creep out of the darkness…

Ingredients
1/2 cup chana dal (split bengal gram) - approx 125 grams, soaked in water overnight

1/2 tsp coriander powder

1/4 tsp ground black pepper

1/2 tsp red chili powder

1 small onion, finely chopped

2-3 green chilies, finely chopped

1 tsp grated fresh ginger

10-12 fresh curry leaves, finely chopped

2-3 stalks of fresh coriander, finely chopped

Salt to taste

Oil for deep frying

Method

Drain all the water from the soaked chana dal, and grind it coarsely in a blender along with the dry spices - black pepper, coriander powder, chili powder and salt. It doesn’t have to be smooth, and some big chunks of dal that remain are ok. Do not add any water at all to grind, or it’ll break when frying.

Transfer to a bowl, and add all the remaining ingredients. Mix well with your hands till all the ingredients are well combined with the dal.

Use your hands to roughly shape into 1.5 inch discs. Do this with all the mixture and keep aside.

Heat oil in a deep pan. Once hot, slowly drop your vadai from the side into the oil. Fry till crispy and golden brown on both sides, and drain on a paper towel.

Serve hot with coriander chutney or chili mayo. These taste good hot or cold!

Red Korma with Sticky Rice (Vegan/Glutenfree)

(continued) Chapter 3: Singapore (2000-2007 / 2008 - 2009)

Life sometimes takes a full circle, and puts you right back where you started.

When I was really little - think 2 or so - we used to live in the eastern part of Indian - Assam. It is customary in that part of India to eat slightly overcooked / sticky rice. The rice is rolled up in little balls by hand, and then used to scoop up fish curry. During those days, my parents had a ‘didi’ (a young girl who works as a house help and nanny) for me and my brother - Leela. I am told that I used to refuse food unless I got to eat with Leela exactly what and how she ate. She sat on the floor, cross legged, and with unique swiftness rolled her rice and curry. A bite for her, and a tinier bite for me. I can’t quite remember those days much, but I must have loved it, as my preference for sticky rice stays till date.

Basmati (long, fluffy grain) is the more common rice in northern India, so growing up I never did enjoy rice as much, unless it was overcooked by mistake! Moving to Singapore was my full circle - Asian rice is cooked just the way I like it. When I first relocated, as any university going teenager, I relied on junk food. But, as days passed, and living there felt less exotic and more like home, I started to explore the local cuisine at the numerous canteens across campus. Boys came into the picture, and many a ‘study date’ involved a canteen meal.

My first date was in what was known as Canteen B. It was in the business wing of the school, and since both of us were engineering students, it felt right to do this away from suspecting eyes of Canteen A - the engineering common. I grew up in an all girls’ boarding school, and although I was excited, I had no idea what a date meant. As I nervously walked in holding my neatly filed book folders, looking around for the boy in question, I was hit by a smell. Not a pleasant one. Now, I love everything about Singaporean food food, but I have to admit, some of the smells took me a while to get over. I had walked past either a Fish Ball Soup or Char Siew (Bbq pork) stall, but suddenly my stomach felt more than just nerves. What a way to start a date! I swallowed in defiance, and walked towards the table he sat at. He was a second year student, also Indian, but was probably accustomed to all that the local stalls had to offer- he also loved experimenting with local food. He sensed my discomfort (perhaps it was a common element of 1st year Indians or perhaps he had just been on many dates;)), and offered to go for a walk instead. But hey, I have always been a rebel. I couldn’t ruin this, and claimed that I was fine and loved trying new things. So we began our date. I opted for some steamed chicken and rice (it was delish and a favourite till date!), and he got….well…Fish Ball Soup. Hilarious when I think about it now. Hilarious to think how naive I was with boys. And hilarious that he was my boyfriend for majority of the university days!

After that episode, rice was a staple go to meal for me in 4 years of university life. In my opinion, stickier rice absorbs flavours much better, and although I didn’t know it then, I do know now that it also tastes amazing with Indian curries. Todays’ recipe is that of a healthy, vegan Red Dal (Lentil) Korma, subtly spiced with Indian spices and vegetables, and served up with balls of sticky rice. Scoop up each bite of goodness and enjoy!

Ingredients

For the Red Korma

1/2 red pepper, diced

1 small carrot, diced

1 small beetroot, peeled and diced

1 small onion, finely chopped

2 plum tomatoes, diced (or 1/2 can of tinned tomatoes)

2 tsp ginger garlic paste

1 bay leaf

1/2 cup red lentils, washed and drained

1 tsp cumin seeds

2 tbsp coriander powder

1 tsp cumin powder

1/2 tsp red chili powder

1/2 tsp garam masala

1/2 tsp crushed black pepper

1 red chili, seeds removed and diced (leave the seeds in if you want the heat)

4-5 tbsp light olive oil

Salt to taste

Others

1 cup Thai or Asian sticky rice

2 tsp olive oil

Method

Make the rice

Wash and rinse the rice well. Add 2 1/2 cups water, a little salt and oil and bring to a boil. Reduce to a simmer, cover and cook till all the water has been absorbed, and the rice is tender (approx 10-12 minutes). Leave covered for another 5-6 mins. Open cover, mix the rice well with a spoon, and leave aside to cool.

Make the dal korma

Heat oil in a non stick pan. Once hot, add the red chili, bay leaf, cumin seeds and wait for them to splutter. Then add the ginger garlic paste and cook for another minute. Add in the onions + some salt, and cook till the onions turn translucent. Add all the dry spices, mix well, and then add the tomato, carrot, red pepper and beets. Cover and cook till the tomatoes are tender, can be crushed with the back of a spoon, and oil begins to separate from the sides (approx 6-8 minutes, but depends on the ripeness of your tomatoes). Now stir in the lentils, along with 1 cup water. Bring to a boil, and cook till the lentils, carrots and beets are tender and fully cooked. Turn off heat, discard the bay leaf, and blend the korma till smooth. You can eat it chunkier without blending as well, but I like blending so that the flavours really fuse with each other.

To serve, take 1/2 cup of the cooked rice in your hands, and firmly roll into a ball. Continue to roll it till it holds its shape. Serve on top of the delicious Red Korma with some yogurt and crisps of choice!