Infinity Inklings #21
A family recipe to usher in the New Year
Happy 2024!
For me, like many others, the new year is a time of mixed emotions — while it’s a promise of an exciting new start and a time to set fresh goals, it also signals the end of the holiday season and a rare time with family.
As we usher in the new year, many of us find ourselves drawn to crafting resolutions, majority of which often revolve around food: be it Veganuary, dry January, or one of the other myriad diet-related intentions, we all have a way of putting food front and center in our aspirations for the year ahead.
In this week’s Infinity Inklings, I’m focusing on this very topic of food — one that unites us all across borders and cultures. I’ve mentioned previously that I think there are several similarities between India and Italy, and my travel across Rome and Florence with my parents last week reminded me how deeply ingrained food is in both cultures. It’s more than just about sustenance; it’s about identity, heritage, traditions — and most of all, it’s about a sense of pride.
My love for food comes from my mother. Ever since I can remember, she has been the undisputed queen of the kitchen, a territory that she rules with both love and an iron fist. If you were to ask me what home looks like, I’d say it’s a vision of her passionately cooking traditional Goan dishes while I stand by her side (or looking over her shoulder) and listening to her sharing the stories behind those recipes. Stanley Tucci might as well have been writing of my mum when he said,
Cooking for her is at once a creative outlet and a way of feeding her family well. Her cooking, like that of any great cook or chef, is proof that culinary creativity may be the most perfect art form. It allows for free personal expression like painting, musical composition or writing and yet fulfils a most practical need: the need to eat. Edible art. What could be better?
So, what better way to start the first newsletter of 2024 than by sharing one of her treasured recipes with you?
Reva’s Poha Recipe
Some of my most cherished childhood memories are of being awoken by a particular aroma wafting from my maternal grandmother’s kitchen in Kolhapur: the sizzle of peanuts and sautéed potatoes blending with the rich scent of curry leaves, green chilies, and spices. This was the sign for me to get out of bed — that breakfast was ready.
Poha — flattened or beaten rice — is a breakfast staple in Western India, and what I find alluring is not just it’s simplicity, but also the mythological story behind it.
The story involves Lord Krishna — a major Hindu deity and the legendary King of Dwarka — and his poverty-stricken childhood friend, Sudama. On the behest of his wife, Sudama sets off to seek help from Krishna with the humblest of gifts so as to not go emptyhanded — a small portion of poha mixed with jaggery that his wife put together with the leftovers in the house. After an arduous journey on foot, Sudama is warmly welcomed by Krishna, who is not only just happy to see his old friend but delighted with the simple offering of poha, declaring it his favorite food.
The story goes on to show how, without any request from Sudama, Krishna blesses him with wealth and prosperity, transforming his hut into a magnificent palace after eating this simple dish. Ever since then, poha has been symbolic of the depth of true friendship, transcending wealth and social status, and is a dish cooked during Hindu festivities such as Diwali.
And so today, I am sharing with you a recipe that has been a family favourite for generations.
Ingredients:
3 cups of beaten rice (Poha)
1 tsp salt
1 tsp sugar
1½ tsp turmeric (haldi)
1 tbsp oil
1 tsp mustard seeds
½ tsp asafoetida (hing)
2 green chilies, finely chopped
8-10 curry leaves
1 large potato, boiled and chopped
Optional: green peas or peanuts for added texture
For Garnishing:
Freshly scraped coconut
Fresh coriander leaves
Serves: 4 people, with 2 servings each.
Instructions:
Begin by thoroughly washing the beaten rice. After straining it, marinate it with salt, sugar, and turmeric, and then set it aside to let the flavours seep in.
Heat oil in a large kadhai (pan). Add the mustard seeds and wait for them to splutter.
Then add asafoetida, chopped green chilies, and curry leaves to the oil.
Next, add the chopped boiled potato to the kadhai. At this point, you can also add green peas or peanuts, depending on your preference.
Sauté the mixture well, ensuring the potatoes are golden and you can smell the flavours.
Gently add in the marinated poha, stirring it carefully to blend with the spiced potatoes.
Mix for a few minutes until the poha is cooked through and has absorbed the aromatic flavors of the spices.
To Serve:
Spoon the poha into a serving dish and garnish with fresh grated coconut and coriander leaves, and eat with a freshly brewed chai.
If you’re curious about more such dishes, do check my mum’s food account on Instagram (@reva.s_recipes) or reach out to her there; I’m sure she’d love to help. After all, as Stanley Tucci also notes,
… the most precious heirlooms are family recipes. Like a physical heirloom, they remind us from whom and where we came and give others, in a bite, the story of another people from another place and another time.
And don’t forget to place an order for authentic homemade Goan and Indian masalas, if you’re looking for sustainably-sourced, fresh produce. As she often likes to quip: “I can ship these masalas anywhere in the world.”
And so, from my family to yours, here’s to a year filled with endless well-cooked meals shared with your loved ones. I’d love to hear from you what your favourite dishes of 2023 were and what you’re excited to cook in 2024: Please do comment below or hit reply!
Every edition of Infinity Inklings aims to spark your curiosity. Did it resonate with you? Your feedback is invaluable, so please do hit the reply button if you want to share your thoughts.
If it struck a chord, consider sharing with anyone else you think would appreciate these explorations.
Can I have some more cashews please <3