MY DAYS IN MATHURA

Today, I was very excited to write on my blog, but was wondering what to write. Going  back to my earliest memory of food, is about the white bread sandwiches, which Aai would send in my tiffin. With the crusts cut off, and butter and powdered sugar spread liberally on the bread slices, it was the best tiffin in those days! Aai would send dahi bhat, sandwiches and a small bottle of milk in the hands of our sahayak, in a small cane basket. It is still etched in my mind clearly.We had a huge kitchen garden where there were fresh vegetables. We have a photo of my Aaji plucking fresh green chillies from the garden. So, I think the sight of a kitchen garden with fresh veggies makes me nostalgic.T his I talk about the time when we were in Mathura,where my Baba was posted.

This incident brings a smile on my face, everytime I think of it. Once , an officer who was my baba’s colleague had come over, and he had given me a box of chocolates. But since I didn’t wish him’good evening’, Baba made me sit on the window sill, until I said sorry, which obviously , I didn’t!. Later after some time, he did take me to sleep! That was the end of the chapter!

Pramodini, was born in Mathura, and I remember she looked like a DOLL! – lliterally!. There are photos to prove my point. I remember the house vividly, as it was then, and still I go back in time , and just reminiscing about those days,  is a good stress buster for me!

Now for a traditional receipe of RAWA LADOO but with a few  variations. This is one sweet which everyone relishes- young or old alike

Take 100 gms of real fine rawa, roast it in 30 gms of ghee, till it turns pinkish brown. Make syrup with 75 gms sugar and little water, to make 1 thread consistency, and when the rawa is still hot, pour the hot syrup, stir to mix thoroughly and keep the mixture covered overnight or for 7 to 8 hrs. Then, mix again, adding elaichi pwd, kesar, kaju pieces, kishmish whatever you prefer. Add  a little ghee if the mixture looks too dry, and sprinkle a few drops of milk, roll into laados , put a kaju piece of the top, and serve.

Variations – You can substitute 25 gms of rawa for khava, which needs to be roasted separately and then mixed into the roasted rawa. OR 25 gms of milk powder to be added in the final mixture, before rolling the laados.OR 3 tbsp of grated fresh coconut which is to be mixed in the final mixture.

So, here’s happy cooking!