His bizarre, bazaar experience!
Traditions are fluid, forever moving, changing shape while time passes by. The ritual of a son-in-law going shopping at the bazaar on the morning after the Reception has been a long cherished one. Just like the new bride is expected to be efficient in handling household chores, a new groom is tested in his skills of aiding his wife.
The list is extensive and includes veggies, fish (some even buy a whole lamb). The mother-in-law prepares the finest of dishes and a hearty meal is enjoyed by all.
Here are some simple recipes (without taking away an iota of the grandiosity befitting the occasion).
BUTTER LAMB GRAVY
This is a famous North Indian dish, in which lamb meat is simmered in spicy tomato and cream sauce. A very easy-to-make dish, its best served with pulao, steaming plain rice or bread. You can even make a variation with chicken, or beef.
INGREDIENTS
1 kg boneless lamb shoulder, cut into 1 inch pieces
½ tsp garam masala
2 tbsp butter, divided
1 chopped onion
½ tsp turmeric powder (optional)
½ tsp mince ginger
½ tsp mince garlic
½ tsp cayenne pepper (or to taste)
1 cup water
½ cup heavy cream
1 tbsp honey
1 cup chopped fresh cilantro
Salt to taste
METHOD
Season lamb with garam masala and salt. Heat 1 tablespoon of butter in a large skillet over medium heat. Fry the lamb cubes until browned, stirring continuously. Remove from the skillet and set aside. Melt the remaining butter in the same skillet over medium heat. Add onion, cook and stir till the onion has softened and turned translucent. Stir in turmeric, ginger and garlic. Cook and stir for 1 minute. Stir in cayenne and tomato until well blended. Stir in water. Bring to a simmer and add the fried lamb to it. Simmer over low heat for about 20 minutes, or until lamb is tender. Stir in the cream and the honey. Transfer to a serving dish and garnish with cilantro, serve hot.
YAKHNI PULAO
Yakni pulao is seen as more of a traditional dish, which is usually prepared on special occasions and grand dinners. For making this pulao, long grain rice is cooked along with flavourful meat stock, infused with spices. Much different from the regular pulao, this requires some care and considerable attention, but can be done to perfection!
INGREDIENTS
1 chicken
2½ cups long grain rice
4 cardamom pods
10 whole black peppercorns
2 onions
3 cloves
5 tbsp ghee
1/4 tsp saffron strands
3 cloves crushed garlic
1 tsp fresh grated ginger
½ tsp garam masala
½ tsp ground cardamom
2 tbsp rose water
1/4 cup raisins
1/4 cup fried almond
½ cup boiled green peas (optional)
3 hard boiled eggs, halved
METHOD
Make a well-flavoured stock by simmering chicken in water. Cover along with cardamom pods, peppercorns, 2 teaspoon salt, onion and cloves. Simmer for approximately 2 hours. Cool slightly, strain stock and measure out 4 cups. Remove meat from bone, cut into bite-size pieces and set aside.
Wash rice thoroughly in water, drain in a colander. Heat ghee in a large pan and fry sliced onion till golden. Add saffron, garlic and ginger, fry for 1 minute, stirring constantly. Add rice and fry over moderate heat, stirring continuously. Add hot stock, garam masala, cardamom, salt, rose water, raisins and reserved chicken pieces. Stir well. Cover pan tightly and cook over very low heat for 20 minutes. Do not uncover pot or stir rice during cooking time.
Once cooked, remove from heat and allow to stand. Garnish with almonds, peas and eggs.
MACHER MURO BHUNA (FISH HEAD CURRY)
INGREDIENTS
1 whole fish head (rui/katla)
2 tbsp chopped onion
½ tsp chopped garlic
½ tsp ginger paste
2 large tomatoes (chopped)
1 tsp red chilli powder
½ tsp turmeric powder
3-4 green chilli
1/4 cup oil
Chopped coriander
Salt to taste
METHOD
Clean and wash fish head properly. Mix turmeric powder, chilli powder and salt to it. Marinate for half an hour. Heat oil in a pan and fry the fish head piece for about 5-6 minutes on medium flame. Turn the piece while frying so that both sides get equal heat. Remove and keep aside. Heat oil in a pan again and add onion, garlic and ginger paste. Fry till golden yellow. Add chopped tomato, sauté for a while. Add red chilli powder, turmeric powder and salt and stir for a couple of minute. Now add fried fish head and wrap the masala gently so that it mixes well and the head does not break. Add a little water and cover it. Let it cook for about 4-5 minutes on low heat. Add chopped coriander leaves, and remove from heat. Transfer to a plate gently. Garnish with fresh coriander leaves and serve.