Showing posts with label 2. Show all posts
Showing posts with label 2. Show all posts
Thursday, May 8, 2014
Food Destinations 2 Scenes from a Mumbai Marketplace
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Market: Vile Parle East Vegetable Market, Mumbai, India
Located on the station road with 70 odd stalls, vendors sell all kinds of vegetables, fruits, herbs. Only fresh produce is sold here.
Open all year round
Timing: 10 am to 10 pm
Prices of vegetables vary from day to day and a little bit of bargaining is always acceptable as well as fun.
The vendors mostly hail from Northern parts of India, they have made Mumbai their home.
Vegetables are grown in the out-skirts of the city and are brought in by trucks. There is no refrigeration and any other such modern amenities available in this marketplace.
Milder light green chillies, fresh ginger and dark green fiery chillies
Tomatoes-15 Rs/ Kg
Fruit stall-mostly tropical fruits like Bananas, Papaya, Chikoos, Pomegranates, Custard Apple and some others
Radish and green onions
Awaiting business
I had been avoiding my weekly trip to the vegetable market since a month because the rains in Bombay turn the entire market place into a slushy mess. We do have 3 supermarkets around our place, and they carry every kind of vegetable-even those that arent considered local here, for eg. Zucchini, Celery, Peppers in all colours, red cabbage, Baby tomatoes etc. However I desist from buying the exotic stuff-mainly because they are generally stale (Poor turnover?) However, herbs like basil and parsely are quite popular.
Green Markets here are in the open-mostly outside of railway stations, so that people getting off the trains can pick up the stuff they want on their way home. Or atleast, thats my guess. Most of the vegetable vendors are called bhaiyyas. In local parlance, they are called bhaaji market-bhaaji meaning veggies.
There are some vendors that sell just one vegetable-for eg. Tomatoes. (See tomato man above) Some that sell one type of stuff, for eg. Greens like different kinds of spinach, spring onions, coriander, dill etc, and some that sell a little of everything.
The market that I go to is considerably large, extending onto two whole streets and on both sides of each street and everyone shouting the price of his wares-especially if it is CHEAP. (at this point, I strongly regret not having taken a pic of the marketplace in my so many visits-will post one soon enough ). Vendors sit behind HUGE mounds of green peas, beans, tomatoes. Huge as in a kid could be standing inside and not seen!
A friend of mine who has once come visiting from Bangalore was quite amazed to see the variety and quantity of stuff. It was then I realised the advantage I had in being able to procure such fresh stuff plus having a variety of stuff to choose from.
Trucks bringing in sacks of vegetables from the wholesale markets obstruct the street. Then there are small boys-mobile vendors as I call them, selling stuff like lemons or drumsticks. Especially so when they are available cheap like 10 lemons for 5 Rupees, or 5 drumsticks for 10 Rupees and they have this nasty habit of calling every female-"Aunty" despite her age. They have another nasty habit of sticking these things under your nose and forcing you to buy their wares or they will block your way with the long drumsticks, until you push them away or buy them.
Its total chaos there. I realised on my last visit that Id prefer this Bazaar therapy anyday to a retail therapy. Probably stems from the market visits I used to make as a child holding my grannys hand. The smells, the sounds, the whole atmosphere is probably very deep rooted in anyone who grew up in India.
What I got home
Vegetables-
French Beans, Carrots, Ridge Gourd, Giant Cucumber, Radish, Tomatoes, Snake Gourd
Herbs-
Coriander, Baby Fenugreek
Fruits-
Lemons (the lemons here are much smaller and skin is thinner), Papaya, Pomegranate
Sunday lunch with ingredients fresh from the market
- Carrot-Peanut Salad
- Radish sambhar (Radish and lentils)
- Rice
- Snake Gourd Curry
Tags:
Mumbai market, Marketplace, Food destinations 2
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destinations,
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Saturday, April 5, 2014
Curry recipes 2

Step-by-step curry recipes.
Click the link next to the picture of the curry recipe you would like to see a full step by step picture guide recipe tutorial.
Beef and spinach keema/kheema curry recipe
Spinach and potato slow cooker curry recipe
Quorn chicken curry recipe
Vegan pea curry recipe
Mushroom curry recipe
Sweet red lentil dal recipe
Coconut vegetable curry recipe
Green lentils dal recipe
Potato and parsnip curry recipe
Chicken tikka masala recipe
Chicken curry recipe
How to make a chicken curry video recipe

Butter Chicken Recipe
Check out more curry recipes by clicking the link below:
Curry recipes page 1
This page will be updated with brand new curry recipes.
Saturday, March 29, 2014
How to Make Grill Marks with the 10 and 2 Method – You Have to Give Me Marks for Trying!
Now, Im not saying that unattractive grill mark anxiety (UGMA) has ever prevented anyone from grabbing a pair of tongs and heading out to the grill, but it is a nice technique to know.
Invariably, if youre grilling in front of a group of people, and turn over a chicken breast sporting a nice set of diamond-shaped grill marks, someone will say, "Man, I wish I knew how to get those." Well, heres how.
Whether you’re doing the cooking, or are in charge of "quality control," I wish you all a delicious and wonderful long weekend. Enjoy!
Wednesday, March 19, 2014
MUTTON HANDI KEBAB Version 2
Out of many handi kebabs which I tried at my young age, this recipe, from Calcutta cook book , has always stood out among guests . I , on principle, never modified any recipe and wont do it ever , at least during 1st few attempts ..This dish is scaled down from 2 Kg of mutton to 500 gms and spicing is adjusted after lot of experiments.
INGREDIENTS
500 gms Lamb/goat / beef (tender loin), boneless 1 inch to 1.5 in size
350 gms onion
1 tbsp Ginger paste
2 tsp garlic paste
125 gms Yogurt
4-6 tbsp , ghee or oil
5 bay leaves
6-8 red chili whole
PROCESS
Cut onion in to thin slices and keep 1/3rd for after use.(see below)
Whip the curd with ginger and garlic paste, salt and sugar. Mix it with the meat along with the 2/3rd of the cut onion.
Keep it overnight in the fridge.
Marinated mutton and onion
In a thick bottom vessel or a pressure cooker , add ghee , heat and add bay leaves and 2 red chili. Add the meat mixture and keep stirring on high heat till the ghee appears and the meat , onion etc change color . ( about 15 min)
A goat meat will not get cooked , so add water just to cover the meat , and pressure cook for 5-7 min.
Check that the meat is done. Dry out the water on high heat till the ghee just shows up.
This is the base stock for handi Kebab.
Now heat a frying pan or a handi, add the meat , with rest of the 1/3rd onion , red chili and stir fry on high heat, till the oil comes out.
Serve hot as snack or with roti, rice
If you make a base stock, keep it in fridge, and fry small portions with onion and red chili as and when required.
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