Meetha

The last few weeks have been maddeningly hectic. Family came visiting, I went vacationing, then Arjun Singh fell ill and time was spent in nursing.. all in all, action on the blog was lessening.

I'm a poet and I know it.

Anyhoo, I needed to reduce the count of draft posts vs published posts. And I thought I would start by sharing a simple pahaadi recipe with you all. It’s a sweet dish; the simplest sweet treat that anyone can whip up in 10 minutes.

Meetha, or as they say it in our side Mitha. Mitha feat

Mitha is essentially a sugar syrup cooked with fennel and boondi, and the memory of the first time I had it is so vivid in my head. The whole family had gathered together for a family occasion, and my naani had called a pahaadi cook to make the meal. We were eating on pattals (plates made out of leaves) and after finishing the main course I went to have the dessert, which was mitha. My mom told me to have it with some rice, and not knowing the right proportion of eating the dish, plus the fact that I eat rice like a truck driver, I took a ton of rice, and then poured an equal amount of mitha on it. Wrong idea. It was too sweet and too syrupy and too thin for my liking. And I complained. That’s when my mom showed me the right way to eat it. She took about a ladle of rice, and about 2 spoonfuls of the mitha and served that to me. What a world of difference THAT made. The mitha was not overtly sweet, and I could taste the fennel more than the sugar. And the whole dish was sweet rice rather than being sweet syrup with bits of rice.

Mitha4

And as is true everywhere, every household has their own way of making this dish. But my father, the awesomeness that he is, has an APL and BPL version of mitha. For those of you who are still figuring that one out, APL is Above Poverty Line, and BPL is Below..  :/ (yeah, I don’t get his sense of humour too at times)

He actually shared the BPL version with me first because he said it’s not that I am poor, but so lazy that I won’t spend more time than needed in the kitchen. How well he knows me. Hugs to you, dad!

I am going to share both the versions here, and depending on how much time and resources you have, take your pick :)

Mitha5

Version 1

Ingredients

  1. Ghee, 2-3 tbsps
  2. Cloves, 2
  3. Cardamoms, 2
  4. Cinnamon stick, 1 small
  5. Sugar, 10 tsps
  6. Water, 250 ml
  7. Fennel (saunf), 1/2 tsp
  8. Boondi, 2 tbsps
  9. Dry fruits (sliced almonds, raisins)

Method

  1. In a pan, preferably with a thick base, like a wok or kadhai, heat the ghee
  2. To this, add the cloves, cardamoms, cinnamon, and dry fruits. Roast them for a minute or 2
  3. Add the fennel
  4. Then add the sugar and water, and bring to a boil
  5. After one boil, simmer the mixture until it reaches the desired thick consistency of a syrup
  6. Add the boondi, and serve hot with steamed rice

Mitha1

Version 2

Ingredients:

  1. Sugar, 10 tsps
  2. Water, 250 ml
  3. Fennel (saunf), 1/2 tsp
  4. Boondi, 2 tbsps

Method:

  1. Heat a kadhai, or work. Add sugar, saunf and water.
  2. Bring to a boil, and then simmer until it reaches the desired thick consistency of a syrup
  3. Add the boondi, and serve hot with steamed rice

Mitha3

 

I am sharing this over at Angie’s amazing blog party Fiesta Friday at The Novice Gardener

 

Strawberry Nutella French Toast Rollups

Love strawberries: Check

Love Nutella: Slurrp-check

Love french toast: Check check check!

So time to take it to another level, right?

I had a super big bag of strawberries (remember my visit to Prahran market and the bargain dollar deals?) and wanted to do something other than milk shakes, cakes , pancake toppings, etc etc, and I found this really yummy looking recipe for French Toast Rollups, by Christy at The Girl Who Ate Everything (I love that name, seems like we could be really good friends :D ). As complicated as it sounds, it actually takes like 15 minutes to assemble, prep, cook, and serve. Voila!

rollupscollage.jpg

The steps to get this delectable treat onto your table are quite simple:

  1. Take a few slices of bread (regular, wholemeal, brioche, challah, whatever you like), trim the crusts
  2. With a rolling pin, flatten out the bread slices so it’s easier to stuff and roll
  3. Spread on  Nutella on the slice
  4. Add the strawberries to one side of the slice
  5. Roll in the bread to form a roll up
  6. In a bowl, prepare the egg and milk mix to dunk the roll ups in, it is French toast after all
  7. Heat a pan with some butter
  8. Dip each roll in the egg and milk mix and fry in the pan, until is lightly browned
  9. To add onto the delectable-ness, you can also keep a bowl of powdered (not icing) sugar, or cinnmaon powder mixed with sugar, and roll the roll-ups immediately in them post cooking
  10. Pick ’em up with your hands, and nom nom nom….rollups6.jpg

 

Now I did pretty much everything above except for a few variations:

  1. I don’t like wasting food plus I really like the crust, so I did not trim the crust (that’s why my french roll ups look like a sausage roll, methinks)
  2. No dipping in sugar for the roll ups for me; Was happy with the end product just the same
  3. I used boring wholemeal bread so the roll ups are a little thicker and probably could have added tons more Nutella, but hey, to each his own. The plan was to use up the berries, not dunk myself in Nutella
Flatten out the bread with a rolling pin
Flatten out the bread with a rolling pin
Rollups2.jpg
Spread Nutella. Stuff strawberries. Roll up bread. Ignore my scratched chopping board.
rollups3.jpg
Trimming the crusts would have definitely made for a prettier picture. But hey, I wanted to have my crust and eat it too ;)

So here a few links for this tasty TASTY treat, and a few variations that I got my eyes on (cream cheese and banana anyone, or is it just me?!)

  1. Christy’s version from the Girl Who Ate Everything: She alternated stuffing with strawberries and nutella,  and strawberries and cream cheese, yum yum yum.

Like I always say, make it, and make it NOW