“What keeps me motivated is not the food itself but all the bonds and memories the food represents.” ~ M.Chiarello
Running around with cousins from one terrace to another, attending family weddings and eating simple home cooked food on wood fire…childhood was so much fun at granny’s home.
Summer vacations were always welcomed, when extended families and cousins would all come over to our large joint-family house for holidays in Bhilwara, Rajasthan.
The food granny cooked for us has a nostalgic feel to it. Slow simmered Kadhi in large matka (mud pot), Bajre ki roti with fresh white homemade butter and those desi ghee ke Ladoos..all the memories make me want to go back there.
We never used to like one specific ladoo made with methi (fenugreek) and would run away whenever we saw that round copper dabba full of those ladoos, in her hand.
She very often would bribe us with a small coin of 10 paise for gulping one Ladoo. We would happily oblige and quickly run away to fill our booty with many colourul golis (candies) from Lala ji’s shop at the corner of her house, with that 10 paisa 🙂
But then, over a period of time, I started liking those methi, gond (edible gum) and dry fruit Ladoos. I don’t want to even recall how many of these ladoos I had gulped during my pregnancy.
Food styling; Meanwhile, I did an interesting 3 days food photo-shoot some days back with Kunal Daswani, the shoot was for Melam spices from Medimix group.
Tanya, who was the coordinator for the project did a wonderful work by deciding upon the entire layout according to the states in which the particular spice is used.
I could manage to click this work in progress picture with my phone from Kunal’s laptop in between the shoot.
Team behind the shoot…
1. Energy Ladoos
Methi ladoo is a real labour of love and was generally made during winter months. Traditionally the fenugreek seeds are soaked in milk for a day, dried, powdered and fried in equal quantity of ghee for that pleasing aroma and less bitter taste.
I don’t have the luxury of time and patience to try out the traditional method of ladoo making. And so, many of these age old recipes have been adopted and improvised in my kitchen according to my family preferences and the ingredients available in the city I live in. I can’t get frequent supply of gond (edible gum) or Makhana (lotus seeds) nor can I expect my pizza eating children to gulp those bitter tasting methi ladoos.
I try to keep the recipes simple and make small batches for better storage. I have a frequent access to some good organic palm jaggery in Chennai and use the same for most of my dessert recipes.
This jaggery or gur is made from collecting the sap from date palm tree and is normally sold in solid brown blocks and gives a wonderful flavor or brown sugar or molasses to the dishes. I added the same to Fenugreek ladoo recipe below.
- 1 cup Almonds
- 1/4 cup Flax seeds
- 1/4 cup golden raisins
- 7-8 prunes
- 9-10 walnuts
- 3 tbsp honey
- 1/2 tsp. cardamom powder