whose food we eat, their song we sing

A perfect homemaker, a lovely hostess & a beautiful woman, there was much to learn from Mrs. Neeta Lodha. It was a pleasure to interview her along with Mr. Lodha for the SoulFood column. She also shared with us some of her favourite recipes while we enjoyed a wholesome meal at her Haveli in Ajmer, Rajasthan.

A traditional favourite in the state of Rajasthan, “Aloo Pyaaz with Tikkad” is a combination of Potatoes and Onions with tava roasted Rotis. One of Neetaji’s favourites, this recipe can enhance the menu of any party. We first published it in the Harmony magazine & are re-posting it here below.

For the Aloo-Pyaaz Subzi
Potatoes – ½ kg
Onions – ½ kg
Garlic – 7-8 cloves
Green chillies – 2
Ginger – 1 inch piece
Tomatoes – ½ kg
Cumin seeds – 1 heaped tsp
Bay leaves – 2
Asafoetida powder – ¼ tsp
Chilli powder – 1 tbsp
Turmeric powder – ¼ tsp
Garam Masala – ¼ tsp
Yogurt – 250 ml, beaten
Fresh cream – ½ cup
Coriander leaves – for garnishing
Ghee – 3 tbsps, and for deep frying
Salt – to taste

1. Peel and wash the potatoes and ¼ kg onions, slice them into lengthwise bits and set aside.
2. Grind the tomatoes into a fine puree and set aside.
3. Grind the remaining onions and garlic into a fine paste & set aside.
4. Grind the green chillies and ginger into a fine paste & set aside.
5. Heat ghee for deep frying in a pan, add the potatoes & onions, a few at a time, and deep fry until golden. Remove on an absorbent paper and set aside.
6. Heat 3 tbsps ghee in a pan and add the cumin, asafoetida and bay leaves.
7. Add the onion-garlic paste and sauté until the aroma rises and the raw smell disappears.
8. Now add the chillies-ginger paste and the remaining spices and sauté for a few minutes.
9. Add the tomato puree & cook until well cooked. Add the yogurt & cream and sauté until the ghee
separates.
10. Add the fried potatoes and onions and cook for a few minutes.
11. Take off flame & garnish with chopped coriander leaves.
Serve hot with Parathas known as Tikkads in Rajasthan

For the Tikkad
Wheat flour (coarsely ground) – 4 cups
In most shops of Rajasthan, you can ask for ‘baati ka aata’ and you will get coarsely ground wheat flour. Otherwise, use regular wheat flour. If it is finely ground, then use 3 cups wheat flour and add ½ cup sooji
& ½ cup besan (bengal gram flour).
Fennel seed powder (saunf) – 1 tbsp
Coriander seed powder – 1 tbsp
Ghee – 2 tbsps, and for shallow frying
Milk – 1 cup, for kneading the dough
Salt – to taste

1. Mix all the ingredients and knead into a soft dough. Add more milk if necessary.
2. Roll into 6 inches thick rotis & shallow fry on both sides until well done.
3. Serve with the Aloo-Pyaaz subzi.

More on this blog:
>> Neeta & Sumthimal Lodha ~ Read an interview of this charming couple.
>> SoulFood & SouMates ~ Click to view some more SoulFood recipes on our Blog.

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Posted in SoulFood Recipes

Meet Neeta and Sumthimal Lodha from Ajmer whom we had the pleasure of meeting in Ajmer, Rajasthan where we interviewed them as the next couple for our column, Soulfood and Soulmates for the Harmony – Celebrate Age magazine. We are reposting the interview here below.

As you enter the city of Ajmer, you can ask anyone where the Lodha Haveli is, and you will be instantly guided to the 150-year-old haveli whose occupants are as well known as the haveli in which they reside. So our expectations were sky high even before we reached the residence of Mrs. Neeta (55) and Mr.Sumthimal Lodha (60), yet their hospitality and warmth left us speechless. It was indeed an incredible experience. And what really inspired us to feature them as a SoulMate couple was that we lost count of the number of times he made a reference to his wife, showing us her photographs and speaking about her qualities – so ardently, so passionately. Both of them are Rajasthani Jains; she belongs to the Baldota family of Mumbai while his family is one of the most renowned and revered families in Ajmer. At the end of the interview, Mrs.Lodha shared a favorite recipe of hers with us – Aloo Pyaaz Subzi with Tikkad.

J&P: Since both of you are from the same community, are your family backgrounds similar?
She: I grew up in Mumbai in a rather cosmopolitan atmosphere while his family is more conservative.
When we got married, I found their customs and lifestyle to be very different from mine, but I adjusted quite easily.
He: It is true that our family backgrounds were very different. She came from a forward-looking family. You may have heard of the Baldotas; they are known as the metal kings.
She: I graduated from Poddar college, Mumbai, whereas he studied in Chennai. My family was very keen that I should marry someone with a good educational qualification.
He: In 1974, I completed my chemical engineering at AC Tech in Chennai after which I went to Khamgaon, Maharashtra for intensive training in solvent extraction processing. After some laboratory experiments, our team worked on processing of mango kernel to extract oil and succeeded. After refining, this is exported, to be used as substitute for cocoa butter. After processing, we get 10% oil, and 90% of the mango kernel extraction is used as cattle feed.

J&P: How did you meet and where did you live?
She: We were married in December 1978. Ours was an arranged marriage. In 1982, we shifted to Tadapalligudam in Vijayawada, AP. Our twin sons, Sahil & Suhel, were born in 1985.
He: My family tried hard to find me a suitable life partner, but I was rather fussy. When I met Neeta, I knew she was the one for me.

J&P: Lodhaji, your family lineage is meritorious. Can you describe it in a nutshell?
He: In 1818, my great-grandfather’s father Hamirsinghji and his father Kawalnainji came to Ajmer from Jaipur before which they were living in Alwar. Hamirsinghji’s son Samirmalji Lodha served as Treasurer for BB&CI Railway (Metre Gauge) and this post was held by our family until 1940. From 1890 to 1898, he was also the vice-chairman of the Municipal Council and honorary magistrate. He was honoured with the title of ‘Raibahadur’. Samirmalji’s grandson Jatanmalji is my father. The construction of this haveli started in 1850 and since then, this has been our ancestral home.

J&P: Is this where you grew up?
He: No, I grew up in Chennai where my parents were staying. But in 1993, all of us decided to return to Ajmer to manage our huge properties. I am glad I chose to come.

J&P: Can see that you are truly glad for that. Can you name one tradition that you truly cherish?
He: In olden days, the royal families (Rajwada) would get independent cremation grounds. Our family was bestowed the same honour and we have an independent cremation ground which is situated over acres of land. For me, this place is like a temple. I come here ever so often, specifically on amavasya (new moon) and spend time in silence. It is here that I find a great connection with my history. Whatever I am today is because of the blessings of my elders.
She: In fact, it is a family tradition that every bride who comes into our family is first taken to this place.

J&P: Many people tell us that you are a ‘made-for-each-other couple’. Tell us in your own words.
He: Even though we got married without matching our horoscopes, when we checked them much later, the pandit told us that 29 qualities out of 36 were well matched (laughs).
She: As you may be aware, this is considered to be very lucky.
He: What I really like about her is her ability to adjust. I have never known her to be negative about anything.
She: I like the fact that he always takes my opinion into consideration. He does have a short temper, but he cools down very easily. He likes to argue, but eventually he will heed my suggestions.
He: She easily adjusted into my family with her smiling nature which is something she seems to be gifted with.

J&P: That’s so true. Tell us Neetaji, how do you manage to keep this palatial house so elegant and beautiful, and yet look so calm and composed at all times?
She: Thank you (smiles). I think I am a lot like my father. He was a very simple and calm person. I have never ever seen him get angry.
He: I don’t ever remember her uttering a harsh word. However angry I may get, she will just smile serenely. Nothing can have a more calming effect.

J&P: The secret for living happily in a joint family?
She: Living in a joint family requires a give and take attitude and the capacity to sacrifice. It is necessary for a couple to respect each other and have mutual trust. Most problems happen because we don’t let go of our ego and try to dominate.
He: I think her secret also lies in her cooking and food presentation. I always admire the way she and Anju (younger brother Rajendra’s wife) present every single dish.

J&P: So food is the way to the heart. What are your favourite preparations?
He: I enjoy her south Indian dishes and also her continental and Chinese fare. Her puddings and sandesh are quite famous. But if there is one dish that all our guests enjoy, it is the dal in our meals.

J&P: Home food or eating out?
She: He loves home meals but I enjoy eating out once in a while.
He: And I am happy enough going along with her.

More on our blog:
>> Aloo Pyaaz Subzi with Tikkad ~ A Rajasthani recipe from Neeta Lodha’s kitchen.
>> SoulFood & SoulMates ~ Click to view some more SoulFood recipes on our Blog.

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We are happy to feature Jaya & Narain Mahbubani from Chennai, as the sixth couple in our Soulfood for Soulmate column in Harmony – Celebrate Age magazine. At the end of the interview, Mrs.Madhubani graciously shared a traditional Sindhi recipe with us – Saibhaji. When we asked Jayaji, “If you wanted to make something special for Narainji, what would that be?” she said, “Saibhaji with boondi raita & brown caramelized onion rice!” She further added, “Saibhaji is a very flexible dish and ever so healthy! It has many different vegetables tossed into it. I think it must have been innovated by women as an ‘end of week’ dish…when a little of everything would be left in the house.”

SAIBHAJI – A recipe from Jaya Mahbubani

A popular Sindhi dish that is easy to prepare & flexible since many of the ingredients are optional and can be easily substituted.

Spinach leaves ( palak) – 2 bunches, chopped
Bengal gram (chana dal) – 4 tablespoons, soaked
Brinjal (baingan / eggplant) – 1 medium sized, cubed
Potato – 1 large, cubed
French beans – 5-10, chopped
Carrot – 1, diced
Onion – 1 medium, chopped fine
Ginger – 1 inch piece, chopped fine
Green chillies – 3-4, chopped fine
Garlic cloves – 4, chopped fine
Tomatoes – 2 large sized, roughly chopped
Turmeric powder – ¼ teaspoon
Chilli powder – ½ teaspoon
Cumin powder – ½ teaspoon
Dry mango powder (amchur) – ½ teaspoon
Salt to taste
Oil – 1 tablespoon

If available
Sorrel leaves (khatta bhaji ) – ½ bunch
Dill (sua) – 1 cup
Fenugreek leaves (methi) – 1 handful

1. Heat the oil & add the onions, ginger & green chillies. Lower the flame & gently sauté until the onions turn translucent.
2. Add the chopped tomatoes and cook for a minute.
3. Add the Bengal gram and chopped vegetables (brinjal, potatoes, beans, carrots) and pressure cook until the gram has cooked (2-3 whistles).
4. Add the remaining ingredients (chopped greens & masalas) except the garlic & pressure cook up to 1 whistle. (Some people add the greens along with the other vegetables but it is preferable to add them at the final stage since they don’t require as much cooking as the bengal gram.) 
5. Blend well using a hand blender (mandira).
6. Heat 1 teaspoon oil in another pan & add the garlic. Lower the flame and sauté for a while.
7. Toss into the vegetable.
8. Switch off the flame & serve hot.

A delicious accompaniment to Rotis & Pulaos. The Mahbubanis enjoy it with Onion Pulao or Yellow rice. Serve with yogurt (boondi dahi or any other yoghurt preparation) if you like.

Special tip: This dish is a good way to use up small quantities of fresh vegetables (except ladies fingers). Most combinations work well but at least one of the following is required for the perfect consistency: brinjals, yam or bottle gourd.

More on this blog:
>> Jaya & Narain Mahbubani ~ Read an interview of this charming couple.
>> SoulFood & SoulMates ~ Click to view some more SoulFood recipes on our Blog.

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Posted in SoulFood Recipes

We are happy to feature Jaya & Narain Mahbubani from Chennai, as our sixth couple in our column Soulfood for Soulmates in Harmony – Celebrate Age magazine.

This was one fun couple…she with her dry, casual humour, enthusiastic to chat, and he, reticent, allowing her to do all the talking with his eyes so honest & very much in love with her. Jaya (56) & Narain Mahbubani (63) – a Sindhi couple from Hong Kong who have made Chennai their home since the last 12 years. We spent the afternoon in their tasteful, smart home over lots of laughter, a few lumps in the throat and some delicious mixed nuts & thoughts to chew upon.

J&P: Tell us a little about your origins.
She: Both our ancestors are Sindhis from Pakistan who had to migrate to India during partition. We were married in 1982 and we have three wonderful children, Viniti, Urvanshi & Jalesh.

J&P: …and thus the world becomes our oyster. Tell us how you met.
She: I was 26 yrs old when we met. My uncle brought him home one day with the sole purpose of match making. I was working with the German consulate in Mumbai.
He: Yes, I liked her right away…
She: But when he left, we didn’t hear anything from him for months!
He: (looks shyly at her and asks) – Isn’t that when the noose happened?
She: (laughs) After almost 3 months, he turned up at my home in Mumbai. He was based in Hong Kong then. We chatted for a while, and then it was time for him to leave, so my parents drove him to the airport. I sat in the backseat of the car with him. All of a sudden he took off the gold chain from his neck & put it around mine. I suppose we were engaged at that moment in time. I call it the noose!

J&P: And what did the parents say?
She: Narain’s own parents had already passed away at that time. He warmly adopted mine as his own.

J&P: What was it that attracted each of you to the other?
She: That he was a self made man. I was impressed! I’ve never said this to you in 29 yrs! (She exclaims fondly).
He: I was drawn to her because of her education. She has a bachelor’s degree in German and 2 masters – in linguistics and in guidance & counseling. I also had an intuitive impulse that she’d help me in my business.
She: He was a workaholic and used to travel a lot. I enjoyed keeping home & bringing up the children.

J&P: We notice that you have your own work spaces in your beautiful home.
He: I used to run an import-export business, but have now retired. I have some properties in and around Chennai which I invested in while in Hong Kong so it keeps me busy trying to cash in now.
She: I am back to doing what I love – back to German. We have been in Chennai for 12 years now. We travel a lot to meet our children and my parents and have lots to look forward to yet!
He: I love to listen to music, read news, and enjoy my ‘self’ time.

J&P: Are you very different from each other?
She: (laughs) Which couple doesn’t have differences? But fortunately, we enjoy many similar activities. In our early years in Chennai we loved going for movies and for concerts during the Margazhi festival of dance & music. When ‘The Park’ hotel launched here, we loved going there – it was our ‘adda’.

J&P: One change you would like to see in each other?
He: I’m too used to her ways! If she’s happy then that’s best. I love her caring nature towards others.
She: I won’t be as humble as him. I wish he wouldn’t procrastinate so much. Earlier he was very hard working, now he’s too chilled out – but I guess he deserves it! I’m very happy that he takes a lot of care of my family…my parents, my sisters – they are all HIS and he loves them truly. It’s the greatest blessing in my life.

J&P: Do you enjoy similar cuisines?
She: We have the same taste in food – both of us like variety. So a normal day in our lives would include South Indian breakfast, Roti, daal, subzi for lunch and an international dish for dinner like a pasta or bake.
He: I’m not fussy about what comes on the table. I give thanks & eat.
She: My standard question every single day is “what would you like to eat” & his standard answer is “whatever you like to cook”. And I love his answer. I wouldn’t have it any other way!
He: When the kids were young, and still living with us, we used to take them out on Sundays for lunch…more for a change and to give her a weekly rest. Now we prefer more of home cooked food which is any day healthier than eating out.
She: I do my cooking myself. When he used to travel he used to love returning home to my cooking.
He: We are vegetarians by choice. We were not earlier. She turned vegetarian after she joined the Brahmakumaris in 1989.
She: I was willing to cook non-veg for them, but they all gradually stopped. In fact, our son, Jalesh has a ‘go veg’ tattoo on his arm!

J&P: And how did that happen?
She: I remember when he was 3 years old. I was feeding him fish curry & rice one day & he tried to feed me back. I told him that as much as I love him, I cannot take it from him because I don’t eat meat. He said, “Animals are my friends too, so I won’t eat meat either.” (She chokes with a lump in her throat.)
He: That same evening Jalesh had a birthday party at McDonalds. He came back hungry from the party, because everything was non-veg there. He was so sensitive even at that tender age! And still is. When we went on a cruise in 2008, he insisted that I undertake from the cruise line that even their cheese and pastas do not contain any non-vegetarian ingredients.
He: When he prostrated at my feet for my blessings, after his sacred thread ceremony in 1997, I was so touched, that I also gave up non-vegetarian food that very moment.

J&P: Narainji, do you like to cook?
He: No! I make a good cup of tea!
She: After 29 yrs of marriage I get bed tea some time.

J&P: Together you have made a beautiful family. Please share a tip for youngsters on love, marriage & commitment?

She: Both have to be committed to each other & the marriage. A perfect marriage would be where each partner brings out the best in the other. They must nurture each other as individuals.
He: In today’s fast paced world, it is better to know each other well before committing to marriage because work life, pace of life, everything has changed. There should be no harsh surprises later. Share & care is my motto. I also believe that it is nice to live with elders…youngsters must try to do that.

Mrs Jaya Mahbubani also shared a traditional Sindhi recipe with us – SAIBHAJI.
(P.S: There may be some minor editing changes before this article was printed in the Harmony Magazine.)
Photo Courtesy : Harmony Magazine

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Posted in SoulFood for SoulMates

Vegetables in slow-cooked Sour Buttermilk Sauce is an apt description given by Ammini for her ‘Kurukku Kaalan’ recipe which she shared with us during our interview with her for the SoulFood column. Below is the recipe as presented in