“Food is a central activity of mankind and one of the single most significant trademarks of a culture.”
Mark Kurlansky
Life can be strangely coincidental at times, or maybe it is just the trend of the times. My recent amaranth obsession is at an all time high, and then I got an invite for the launch of a very very interesting book Centre of Science and Environment – First Food, A Taste of India’s Biodiversity. The locavore in me jumped to it. What’s not to love about celebrating local produce?
A live wire opening introduction to the book by CSEs petite and very talented Sunita Narain had everyone’s attention. A cause close to my locavore heart, I was thrilled to see how beautifully local and rather unknown ingredients have been woven into the book. A lot of historical cuisine connect runs through the book, emphasising time and again that food is personal, and that everyone has a food story. The book, authored by Sunita Narain & Vibha Varshney, attempts to share India’s rich, diverse and largely unexplored culinary tradition. Paired with vivid food memories and a deep emotional connect, it does a brilliant job!
Sunita Narain is an Indian environmentalist and political activist as well as a major proponent of the Green concept of sustainable development. She has been with the India-based Centre for Science and Environment since 1982. She is currently the director of the Centre and the director of the Society for Environmental Communications and publisher of the fortnightly magazine, Down To Earth. The recipes in First Food have been curated from Down to Earth.
Importantly, it makes the mind think. Think out of the box, as also question how far we will be pushed as a community before we realise that we are losing a whole lot of local food wealth falling prey to imports. To make the environment flourish and to add economic value to local produce, getting to the roots of traditional food is essential.
That somewhat explains First Food, an interesting title in itself. Thought provoking too. To understand the vast economic system that runs behind each fruit, flower, leaf and grain, the book does a good job in bringing together a rich resource of information; food stories, environmental issues, intriguing trivia and of course interesting recipes.For me, it is also the ingredients that inspire. I love cooking with beet greens {thanks to Sangeeta’s vast knowledge}, and with turnip greens too {thanks to my mother who used to do it; still does}. Fermented pineapple kanji and beetroot kanji are on top of my list, thanks again to Sangeeta. These days, it’s popped amaranth in cakes and brownies, whole grain in cookies and so much more!
At the launch that night other than the very talented Sunita Narain, we had Prof Pushpesh Pant {a noted food critic and historian} and Vinod Dua {a food critic and one of the best known names in indian media} regale the rapt audience with their tales. The professor had the audience in splits “When Sunita first told me about the book I thought it was priced too high. Then when I read it, I discovered that it was priceless!“
Vinod Dua, the great orator and entertainer that he is, took to food centric quotes, prose and couplets, both Indian and foreign. Beginning with one my favourite food quotes by George Bernard Shaw, “There is no sincerer love than the love of food.“, he went on to read some best loved ones much to the delight of the audience!
It was a short and crisp launch ceremony, followed by a live food demonstration by master chef Manish Mehrotra of Indian Accent fame, and then dinner, all made from recipes in the book. It was impossible to get within hearing distance of this very popular chef, so we had to make do with queueing up for the dinner which was served alongside. The chefs special touch was discernible…
It was a vegetarian spread, as is the cookbook, and the food was mind blowing good! There was so much flavour, so much inspiration there that day. The bajre ki khichdi, the gahat ki dal, ker sangri ka paneer, til ke aloo, chaulai ka saag, drumstick leaves curry all delicious. There were accompaniments galore too. Savoury pancakes, stuffed parathas, chutneys, raita … plenty of flavour and plenty of old world charm. You’ll find all the recipes in the book!
I came home rather inspired. Early the next morning, I bought fresh amaranth greens or chaulai ka saag {also lal saag as it’s commonly referred to here} as it’s in season. Stirred up some chaulai ka saag, some chaulai ka raita, aloo chaulai ki sabzi and karonde ka khatta meetha achaar; most recipes from the book, others just inspired. Made mixed grain puris on the side {makki ka aata, chakki ka aata and besan}. Oh so satisfying and all wiped clean!
Here’s a quick recipe of Amaranth greens / Chaulai ka saag from the book. The books a great buy for recipes ideas and inspiration, a good feel narrative that takes you back to your roots. From herbs, flowers, leaves, fermented foods to summer coolers, it packs a pretty punch! I also like that the listed ingredients are short & sweet.
[print_this]Recipe: Chaulai ka saag {amaranth greens}
Summary: A quick, healthy and delicious stir fry that offers a highly nutritious side to an Indian meal.
Prep Time: 15 minutes Total Time: 30 minutes Ingredients:
500g chaulai {amaranth} leaves
2-3 whole red chilies
1 tsp cumin seeds
2-3 cloves garlic
a pinch of asafoetida
salt to taste
2 tbsps vegetable oil {I used clarified butter}
Method:
Wash the leaves and chop finely.
Heat oil in a deep pan. Toss in red chillies and cumin seeds. Add garlic and asafoetida. Stir.
dd the chopped greens and salt to taste.
Cover and simmer for 10-12 minutes. Let the water dry.
“The body is the soul’s house. Shouldn’t we therefore take care of our house so that it doesn’t fall into ruin?”
Philo
Amaranth Pom Parfaits & Amaranth Dark Chocolate Brownies. Can you tell that amaranth is my latest obsession? I have been baking smart of late. Eating smart too, and hopefully spreading the word a little! You might have noticed that I am reaching more often than ever before for whole grains in my recipes. It’s a practice I strive to stick too, and have been lucky so far.Not every time though. Amaranth is one ingredient that has caught my imagination of late. Sangeeta introduced me to it, inspiring me to experiment with this wonder grain. I strive to find better ways of including it in our diet. Popped amaranth eluded me until Cookaroo was generous enough to give me a bag!
Like buckwheat and quinoa, amaranth is an especially high-quality source of plant protein including two essential amino acids, lysine and methionine, which are generally low in grains. Amaranth is packed with iron and calcium, and its fiber content is triple that of wheat. Amaranth is completely gluten-free and suitable for those with celiac disease; what’s more, it is an especially digestible grain, making it a traditional food for people recovering from illness or transitioning from a fast or cleanse.
The Pomegranate Salsa Parfaits made for interesting {and pretty if I may say so myself} glassfuls. A nice breakfast dish, maybe an evening snacky dessert! I love making pom salsa. It’s got a complex mix of flavours with ingredients that pair beautifully with each other.
Got the recipe while googling for a pom salsa. Happily enough I had everything on hand that day. We had friends over. I’ve made it a few times after that too. The flavours are refreshing. Different too. As deep, red Kandhari anaars or poms begin to flood the market again, it’s a great side to make for flat bread or crackers.
The salsa worked well for these Amaranth Pom Parfaits too. Layer them, drizzle some pom molasses over them, leave them for a bit, … and dig in! Not quite what kids might like, but we enjoyed them.
So I got more adventurous. Ordered more amaranth online, didn’t realise I hadn’t ordered the flour. It was in grain form! We live and learn, and so did I. Tried milling it in the thermomix but didn’t quite get what I was looking for. Yet made brownies with it. They came out quite good. Gluten free too. The only drawback was that you could feel the graininess coming through. Still, the kids enjoyed them. {Recipe once I get the flour!}
With all these healthy choices I am beginning to include in my everyday food, it’s a good time to review SmartEats … a subscription service to delicious, natural & healthy snacks in the NCR.
We at SmartEats have started, what we call a “Healthy Eating Movement” towards making us and our children, healthier and happier. We have teamed up with well-known nutrition specialists to develop & find snacks which are delicious, unique and healthy. These snacks are 100% natural, made from whole grains, high in micro nutrients, high in Fiber and have balanced calories.
SmartEats is a convenient and tasty way of healthier snacking for you and your family. Your monthly membership of Rs. 499 delivers a box full of 100% Natural, Delicious, Unique and Healthy snacks along with smart-living ideas to your door. Each box contains 5 new & exciting snacks. These snacks are a delectable mix of Baked & Roasted snacks , various flavors of Nuts, and Fruits recipes, Rich tea infusions, Herbal drinks and much more. It’s a great way to “EXPLORE & DISCOVER”.
The box arrived for a review and I was impressed with the neat packaging, both outside and inside. It had the promised 5 exciting snacks within. I reached for the nuts first. They didn’t disappoint. Honey Chili Nuts … very very nice. Well balanced, slightly chili but the honey fixed that. The Very Berry Strawberry bits were absolutely delicious and addictive. A great snacking option I thought. However I got curious as they were really sweet. Did ask the SmartEat folk who told me that liquid glucose had been added to enhance their sweetness. I’m not sure if that still makes them healthy. I’d sooner opt for fresh fruit. Next came the Lean Bean Mix which was very nice too. Maybe a little over spicy for me but nice flavours. A healthy mix of baked/roasted lentils. I think this can make a good base for a bhel puri like snack too. Some chopped onions, tomatoes, fresh coriander, a dash of lime … and I’d be a happy camper! Marching on to snack four, and it was time for Parsley Pepper Crackers. I liked these even though they could be cheesier. They were really good with the pom salsa {and the Baba Ghanouj & Muhammara I had on hand that day}. The Oat & Raisin Cookies are the only snacks that disappointed. To be fair to them, on giving the company feedback, they tried to fix the problem and sent me another batch. Cookies for me are truly comfort food, something I would definitely reach out for again and again. That comfort is lacking here. These were too oaty, and far from crisp. The nut-oatmeal balance didn’t quite excite the palette, and I would probably give these a pass the next time.
You can reach SmartEats here. The good thing about this exciting new company is that they are eager to listen, and willing to adapt. I am impressed by the variety they have on offer, new snacks each month!
Interestingly enough, there seems to be a lot happening on the food front of late. In recent times, emphasis on food safety standards has taken centre stage in the global food trade, alongside food security concerns. Assocham cohosted a day long event with TÜV SÜD … Safe Future Now Summit for Food safety – a collaborative approach today for a sustainable future in Gurgaon yesterday. I was privileged to be invited to moderate a panel discussion on “Effective implementation of new age media strategy, to safeguard consumer’s interest and enhance company’s reputation.“
As globalization increases and the food chain gets increasingly complex, it is natural for incidents of food safety to increase. Food safety was the key message delivered touching upon the power of social media, the burgeoning online market economy, how to contain a safety issue, and how to use the power of social media the leverage a food crisis to the benefit of all concerned. The consumers role as an important entity in the food chain was established. {On the panel that late afternoon were Mr. Max Hegerman, Managing Director, Edelman Digital, Mr. Samir Kuckreja, President, National Restaurant Association of India, Liz Fendt, Vice President, International Marketing, TÜV SÜD and Kishi Arora, Chef}
[print_this]Recipe:Amaranth Pom Parfaits
Summary: Popped amaranth, pom salsa and honey yogurt layer together to make an interesting breakfast parfait. This could even double up as a low cal dessert. {I eyeballed the ingredients. Am including a rough guideline below}
