“The first meal was an object lesson of much variety. My father produced several kinds of food, ready to eat, without any cooking, from little tin cans that had printing all over them.”
Mary Antin
Everyone Can Cook… yet another new cookbook from award winning Michelin starred chef Vikas Khanna. I loved his earlier ones, ‘My Great India Cookbook’ and ‘Modern Indian Cooking’. Vikas writes for the global audience, and his books are full of food stories and personal connects. The title of this book seemed rather straightforward… or so I thought. I expected a simple, basic cookbook, encouraging everyone to cook. The catch lay in the word CAN!
Surprise! Surprise! The can refers to the CAN in the tin industry as in canned foodstuff. Possibly a first in this genre of cookbooks that I have seen in India, I was a little skeptical when I received the book for review. It was only when I read Vikas’s foreword, that I understood and appreciated his sentiments behind the book.
He talks about his first Christmas in America in 2000 where he cooked in the kitchen of the New York Rescue Mission. In his words, “It was here that I first saw canned food and the thought that moved me was how cans were touching lives through food”. Twelve years later, he was approached to conceptualise recipes for a book using canned ingredients. In his own way of giving back to the community, he educates the reader about the industry through this book.
Directly or indirectly, it impacts millions of lives – thousands of families who provide fruits, vegetables, meats etc. to the canneries, people who work at the canneries, people who transport the cans to the market, those who purchase the cans – even those who collect the cans and take them to recycling centres. In India, rag pickers are considered the main cog in the recycling wheel; they work in underprivileged conditions. For every copy of the book sold, Hindustan Tin Works, the brainchild behind the book, will contribute a part of the proceeds towards the upliftment of this underprivileged community.
Everone Can Cook is a reflection of just how large-hearted he is. I didn’t realise that the canning industry supports such a large community, fosters relationships, helps farmers. Of course it gets the freshest produce preserved for consumers with little loss of nutrition too. The good thing about steel, the primary material used to make cans, is that it can be recycled infinitely without degradation of quality. Recycled cans also inspires art … Andy Warhol type art, or recycled can art!!
Living in the plains of North India, we don’t realise how blessed we are. We tend to take fresh produce for granted. How often would you reach for beets and carrots in a can, or say canned mushrooms? India is not a huge user of canned foods. It is only now that you see shelves in local bazaars lined with canned foodstuff, a lot of it imported.
Yet in retrospect, cans were the accepted norm in certain food areas when we were young. Cheddar almost always came out of the round Amul tin, baked beans on toast {a standard of the armed forces breakfast menu} canned again. How can I ever forget condensed milk? We grew up on it, stealing spoonfuls out of the can when no one was looking.
Cut to now, condensed milk is something I always have on hand. My favourite cheesecake, Dark Chocolate Orange Yogurt Eggless Cheesecake has a can of condensed milk as it’s main ingredient, as do my eggless brownies. Of course my version of Saffron Rice Pudding also uses it. Other canned things I like to stock up is tomato puree, coconut milk & cream, and fruit bits. I did a delicious Tropical Cream Pie with canned fruit bits a while ago … won me first prize in a contest!Everyone Can Cook is divided into easy sections like starters, soups, meat, poultry, vegetables, desserts, beverages etc. I hope it will make the Indian audience look at canned food in new light. The book offers refreshing ideas and innovative ways to use canned food. The good thing is that it makes you think differently. I especially liked the Peach & Sundried Tomato Chicken Tartlets, Lamb Goulash, Coconut Curry Mango Chicken, Cheese Chili Soup, Chili Crab Mini Falafels, Roasted Peaches with Coconut Walnut sauce & Orange Lychee Pineapple Juice. So much you can cook out of a can!
The phirni custard was delicious; the fruit pairing quite interesting. It’s a book that makes you think out of the box can! It also makes one appreciate the contribution of the lesser known canning industry to our food centric lives, an industry we tend to take for granted. Did I mention the pictures in the book? Beautifully styled and leaping off pages!
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Recipe: Phirni Custard with Mixed Fruits
Summary: An all time favourite dessert, this Indian rice pudding is a celebration of the earthy taste of basmati rice, saffron and a surprise element…canned fruits. You can serve it warm or chilled. This Phirni Custard with Mixed Fruits is a decadent vegetarian dessert ‘From Everyone Can Cook’ by Vikas Khanna
Serves 4-6
Prep Time: 10 minutes Total Time: 40 minutes Ingredients:
1 cup basmati or long grain rice {washed, soaked for 10 minutes & drained}
3 1/2 cups whole milk
1 can sweetened condensed milk
1 tsp saffron strands {dissolved in 3 tbsp warm milk}
1/2 tsp cardamom powder
1/4 cup sugar {optional}
1 small can mixed fruit in syrup {drained well}
Method:
Combine rice with 3/4 cup milk in a grinder. Grind to a coarse paste.
Bring the remaining milk to a boil over medium high flame, add rice paste, reduce flame to low and cook, stirring continuously till the rice is cooked. Stir in the condensed milk, saffron {with milk} and cardamom powder {and sugar if using}. As soon as the mixture thickens, remove from flame.
Divide the phirni custard equally into 6 bowls, top with mixed fruit and serve.
Alternatively, refrigerate the phirni custard qnd fruits separately and serve chilled.
