Competitive in the kitchen - nah!

FOODIE

As an independent film producer working out of Delhi, Manya Patil Seth has quite a few projects underway. A documentary film on the Sufi tradition of India, Divine Mystics, has been bought by Discovery channel, her first feature film Dubai Return is ready for release, and there are scripts awaiting her attention.

"But you know how it is", she says, "all these other things keep happening". At the moment "all these other things" includes a book on Maharashtrian cooking. "I want it to be a big book, a comprehensive work on recipes from all over the state", she says, even as she tells you about spending days in Nagpur persuading families to part with "secret" or almost-lost recipes. When we suggest she cook us a traditional dish, she is more than happy, "I am a very proud Maharashtrian," she says.

The first choice is a delicacy involving colocasia leaves but arvi ka patta seems hard to come by in Delhi and we settle instead for kothimbir chi vadi, fresh coriander dumplings "" the coriander plucked straight from the Seths' lush garden. The dumplings can be either served with chicken curry or as a pan-fried snack.

Our chef for today though prefers it steamed: "It's healthier that way." The household is predominantly vegetarian, and often enjoys homecooked vegetarian Chinese "though we never serve it to anyone, everyone usually prefers our Italian (that husband Chetan Seth is famous for)," she adds.

As a young girl being brought up by a working mother, Patil-Seth was not "that much into cooking". What her mother did instill was to cook correctly "" "the baghar", she remembers, "oh my god, the baghar (tempering for the dal) was drilled into us..." she chuckles.

In Delhi, she misses that homecooked food and has asked her mother to send her some traditional kitchen equipment like a "tried and tested" grinding stone.

But the grinding stone is unlikely to offer competition to her husband's pride-of-the-kitchen oven for his pizzas. "I am never competitive about anything, least of all food!" she declares.

The man in question pops by, offers her an apron, asks what's cooking, and then tells us a sweet little story about their courtship when he'd do the cooking and she'd sit pretty sipping wine.

"For four years I thought she didn't cook but one day I found her busy cooking a whole lot of dishes which is when I realised..." he trails off.

---

FAVOURITE RECEIPE

Kothimbir chi vadi
(Fresh coriander dumplings)

1 large bunch leafy coriander; 1 tsp garlic, minced;
1/2 tsp green chillies, minced; 1/4 tsp red chilli powder;
1/2 tsp cumin powder; 1/2 tsp coriander powder;
a pinch of turmeric powder; 1/4 tsp baking powder;
1 tsp lemon juice; a pinch of sugar; 1 cup besan; 1/2 tsp oil; oil for pan-frying (optional)

Chop the coriander to pack two cups and put in a mixing bowl. Add the garlic, green chillies, red chilli powder, cumin and coriander powders, turmeric, salt, sugar and baking powder to the coriander and mix well.

Then add to the coriander (mix in order) 1/2 cup besan by sprinkling and mixing lemon juice and 1 tsp hot oil. Add the remaining besan now. Taste to ensure all the ingredients are in order. The coriander will release its natural juices to absorb the flour.

If the mix is too dry after mixing well, add a few drops of water "" but take care or it may get too soggy. The mix should be sticky and firm in the hands. Grease the hands and roll the mix in a two-inch roll.

Place in a steamer on greased foil and steam for 20-25 minutes. Or pressure cook for two whistles plus three minutes. Cool and slice the roll into medium, thick slices. Serve steamed or further pan fry or deep fry.