Tag: Jalebi

  • The Extraordinary Life and Times of Mahatma Gandhi – Part 16

    The Extraordinary Life and Times of Mahatma Gandhi – Part 16

    Visit, Programs of Prince of Wales are Boycotted

    gandhi_in
    The story thus farDuring the latter part of 1920 Gandhi advocated a triple boycott. He wanted an absolute boycott of the Government and all government institutions, including schools, colleges, and courts. If the people were free of these they could easily have their own schools, colleges, and courts, and the power of the British would collapse at once. There was much laughter and ridicule from the moderates and the supporters of British rule. But Gandhi paid no attention.

    Gandhi’s activities made the British government nervous and panicky. They issued a warning that anyone who overstepped the bounds of law would be arrested and imprisoned. Gandhi thought that this warning was a victory for the campaign. He issued instructions, which the people were to follow if he were arrested.

    On December 26, the Congress session was held in Nagpur. Though there were signs of opposition to Gandhi’s policies, his resolution was passed with an overwhelming majority.

    The adoption of the new program at Nagpur was the signal to start the mass movement. Gandhi felt that the complete boycott of all government organizations would give a chance to the Congress to set up a parallel organization, a State within a State which would lead India to Swaraj. The Duke of Connaught was sent to India in 1921 to try to pacify the Indians. He came to open the four legislatures in the country which had been introduced as a result of the reforms announced by the King.

    His coming and going passed off without any material change in the attitude of Indians towards Britain. Gandhi traveled far and wide, propagating the ideals of nonviolence and noncooperation. Day by day the Indians were getting more and more excited over carrying out Gandhi’s program. Many students left their institutions, many officers resigned their posts.

    The boycott movement gained momentum. As the people’s morale grew, the morale of the government went down. Repression started. Gandhi advised the people to have patience, and he insisted on nonviolence. He saw the weaknesses of Indians and he urged them to improve. He wanted social reforms and constructive work to be intensively followed. It was announced that the Prince of Wales was to visit India. Functions were arranged at many places to enable him to meet his loyal subjects.

    Gandhi was indignant when he read the announcement in the newspapers. “Do the British think we are children?” he said. “Do they believe that parades for the Prince will make us forget atrocities in the Punjab or the perpetual delay in granting us Home Rule?” On Gandhi’s advice the Congress declared that all parades, receptions, and celebrations in honor of the Prince were to be strictly boycotted.

    “We have no grudge against His Royal Highness the Prince of Wales,” said Gandhi, “but our ideas are against him as a symbol of oppression. We can show the world that such noncooperation is just the reverse of the European doctrine of the sword. Let us act in accordance with the holy prophets of old. Noncooperation without violence is the battle of the brave.”

    Fearing that there would be disorder when the Prince of Wales visited various places, the government began severe acts of suppression. Thousands of people were arrested. The Indian people were so agitated that in city after city bonfires burned and the bonfires were made with foreign cloth, especially British cloth. On November 17, 1921, the Prince of Wales landed in Bombay.

    Loyal stooges of Britain went to greet the royal visitor. Those who were observing nonviolent noncooperation did not stop them. However, religious and political hatreds fanned the flames. Riots started, many were killed, much property was destroyed. There was panic in the city.

    Gandhi was in Bombay, and he rushed to the scene of disorder to stop the rioting. Order was finally restored. “Every man has the right to his religion and his own political opinion. Satyagraha will never succeed until man understands that,” Gandhi announced bitterly. In other cities the boycott of the Prince’s visit was peaceful.

    As the unfortunate Prince of Wales visited city after city, he- was greeted with empty streets. Not a shop was open.

    The people remained behind closed doors and drawn curtains. This infuriated the British and they called upon the government of India to act. Motilal Nehru, Jawaharlal, and other leaders were arrested and sentenced to various terms of imprisonment. Yet the determined courage of the people did not abate.

    They were ready to suffer any penalty for the cause of Home Rule. Demands had been made to Gandhi that he should start a mass movement for the attainment of Swaraj. Gandhi decided to act. Preparations were made to start satyagraha in Bardoli. But Gandhi had to stop the campaign suddenly because of what had happened ill Bombay and other places.

    In Chauri Chaura, near Gorakhpur in U.P., some policemen fired on a crowd which was holding a demonstration against the government. This annoyed the demonstrators so much that they became very violent. They chased the police.

    The police took refuge in the city hall. The angry mob surrounded the hall and set it on fire. Some policemen were burned to death. Others, trying to escape, were killed by the furious mob outside.

    Gandhi was very upset. He thought that it was clear that the people were still not prepared for satyagraha. He stopped the intended satyagraha at Bardoli. His co-workers did not agree with him, but he was adamant. He wanted his followers to start constructive programs.

    Many Indians were sorry for Gandhi’s action. They thought that Swaraj was now within their reach and the movement should therefore continue. The Government was playing a waiting game. Instead of thanking Gandhi for stopping the mass movement, they arrested him on charges of inciting people to rebel against the authority of a state or monarch and sentenced him to six years’ imprisonment. He was removed to Yeravda Central Jail in Poona.

    In prison Gandhi settled down to a regime of spinning, writing, and meditation. The people were disappointed and the government tightened its hold. Almost all the leaders were put in jail. Then, in 1924, Gandhi fell ill. He was suffering from appendicitis and was in great pain. The government was alarmed. What would happen if Gandhi died in prison? An urgent operation was arranged, and Gandhi agreed.

    The operation was successful, but his recovery was very slow. The government thought it best to release him, so he was set free.

    He went to Juhu, near Bombay, to recover.

    — To be continued next week

  • Mama’s Punjabi Recipes- Aaloo da Parantha  (POTATO STUFFED CRISPY FLATBREAD)

    Mama’s Punjabi Recipes- Aaloo da Parantha (POTATO STUFFED CRISPY FLATBREAD)

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    This has to be the most well-known Punjabi parantha, and one that several readers have asked to reprint. Among older desis in the US, a hot, crispy Aaloo da Parantha is a comfort food that brings back memories of home. So here is a reprint of this popular recipe with some additional information and directions. Mama has even made a video of this recipe will soon be available on Youtube.

    Every cuisine in every corner of the world has its comfort food and if you ask a Punjabi, what their choice is, chances are pretty good that they’ll first say “paranthas (crispy flatbread)! Paranthas have become famous the world over and are found not just in Indian restaurants but also in the frozen food section of Indian grocery stores. Though the basic way to make paranthas is very similar but it’s the stuffing that differentiates them in the cooking methods and of course the taste … and even the way you eat them.

    So well is this idea ingrained in the minds of people that the art of cooking paranthas is celebrated in guidebooks like Michelin or Lonely Planet which lead tourists to a small busy restaurant in the old part of Delhi in Chandni Chowk to the Paranthe di Gulli (Parantha Alley) where there is usually a line to get in to eat 12 inch round paranthas of all types!

    A homemade Punjabi parantha is usually 8 to 10 inches round and nearly ¼ inch thick. It is made of twice-rolled dough, with a little dab of oil and then cooked on each side till there is a crispy, golden brown top layer, which can only happen when you coax the dough to actually puff up and NOT press down hard on it while cooking. Then the crispy side is coated with some butter or oil and served piping hot.

    The easiest – and most often made – stuffed parantha is the aaloo (potato) type probably because they are readily available everywhere and easy to cook and prepare. Many people make aloo paranthas that are limp and taste like soggy mashed potatoes which takes the joy out of them, while others use too much butter or oil which makes them too greasy. Made properly, they should be crispy and just firm enough to eat with plain yogurt.


    Ingredients:

    • 500gm kanak (gehon) ka atta (wheat flour)
    • 500gm aaloo (potatoes) – firm white, not Russet or baking kind
    • 2 tbsp tael (olive or vegetable oil)
    • 1 1/2 cups pani (water)
    • 1 tsp dhaniya (coriander)
    • ½ tsp lal mirch (red pepper)
    • 1 tsp amchoor (mango powder)
    •  ½ tsp garam masala
    •  ½ tsp ajwain (fenugreek)
    •  Pinch of namak (salt) per parantha  

     

    Directions:

    1. Combine the spice ingredients in a small bowl and set off to the side.

    2. Knead the atta into dough with water and set aside for 30 minutes.

    3. Put the potatoes in a pot of water and bring to a boil. When they are soft but not mushy, turn the heat off and drain the water out. Let the potatoes cool off for 20 minutes.

    4. Peel the potatoes and place them in a bowl. Smash them with a masher into small pieces. Add the spice mixture and mix thoroughly.

    5. Pinch off a piece of dough and make into 1½ inch round padde (balls). Roll each padda out into a 4 inch disc.

    6. Spread the dough into the middle of the disc and place three tablespoons of the smashed potatoes into it. Throw in a bit of salt and then gather off the ends off the dough with a pinch and then roll into a ball again.

    7. Carefully roll out the ball into an 8 to 10 inch disc ¼ inches thick, trying not to spill the mixture in a tear of the dough.

    8. Put a small dab of oil on a hot tava (hotplate or skillet) and place the flattened disc on. When it puffs a bit and turn color, turn the pancake over. Turn the heat to medium low. Put another dab of oil on the tava and then turn it over again till it is fully cooked.

    9. These paranthas are best served hot with butter, plain yogurt or lassi (buttermilk).


    MAMA’S TIP OF THE WEEK :THE DOS AND DON’TS OF MAKING GOOD PARANTHAS

    Making tasty and crispy aaloo paranthas can be tricky but a few tips can make the end results a much better. The first tip is not to put the salt into the mashed potatoes along with the rest of the spices. This only makes the potatoes shed water and makes it difficult to stuff and roll out the dough. Then, it is important to turn the heat on high under the tava and when the first parantha is turned for the first time, turn the heat to medium low. Next, place a little oil on the tava each time before you place and flip the parantha. This will make it crispy. Finally, do not press down hard of the uncooked parantha but wait till both sides are slightly cooked, then try to make the parantha fluff up.

     

    mamas recipe inside3

    Shakuntla Malhotra is a skilled cook of Punjabi dishes made in the old-fashioned style that she learnt as a young woman in her ancestral home in Lyallpur, India (since renamed Faisalabad) before it became part of Pakistan after the Partition in 1947. People have often admired her cooking for its simplicity and taste that comes with each mouthful. Even in her late-eighties, she continues to cook daily and agreed to share her delectable Punjabi recipes for future generations.

  • Mama’s Punjabi Recipes: Jalebi (FRIED SWEET FLOUR SPIRALS)

    Mama’s Punjabi Recipes: Jalebi (FRIED SWEET FLOUR SPIRALS)

    Jalebi_INTalk to a Punjabi about jalebis (sweet flour spirals) and he will immediately mention hot milk to go with it! Jalebis are a dish adopted from the Persians, but now so Indianized that it is claimed as our own. Below is a reprint of Mama’s Jalebi recipe, which is a tasty sweet seldom found in Indian restaurants. It is reprinted with some additional information and directions.

    Some dishes that originated in Northern India have been so widely accepted that they are available all around the country now, especially the sweet desserts. Gulab jamun (fried rose colored ball); ras gullas (syrup soaked sponge balls); burfi (evaporated milk wedges); ladoos (chickpea flour balls) are just some of these. To this list, you must add jalebis, the delectable deep-fried, soft flour spirals.

    You can find jalebis being made in a large kadai (wok) full of hot oil at any corner halwai’s (confectioner) shop in the evenings and many people will stop by to buy some piping hot ones to eat with their chai. Jalebis are especially popular at weddings and birthdays and during the Ramadan, Dusserah and Diwali seasons. They are really popular on cold, winter days when they are dipped in warm milk and devoured!

    Jalebis are popular in other countries too, in the Middle East, Libya, Egypt, Iran, Africa and the Maldives. The dish was brought to India in the 15th century by Persian invaders, and is called zulbia in Farsi.

    Although it may seem easy to make good jalebis, it is really an art of perfect flour mix; syrup consistency and timing to get them out of the deep-fry with the crunchy crispiness that makes chewing them a delight. It is one of the few dishes that require two people to make. If the jalebis are taken out too quickly, they become soft, limp and taste a little mushy. During the festival season, it is best to make some extra chasni (syrup) and keep it aside for quick use in making jalebis.

    Ingredients:

    • 2 cups maida  – (bleached white flour)

    • 2 cups chinni (sugar)

    • 2 cups pani (water)

    • Vegetable or sunflower oil for frying

    • 1 tsp orange food coloring

    • 1 tsp baking soda

    • Small clean muslin or cotton cloth

    Directions:

    1. To make the chasni, pour the sugar into a wide saucepan, add the water and orange coloring and mix thoroughly with a spoon. Bring to a boil for 10 minutes then turn off the heat and keep to the side.

    2. Mix in the water and baking soda into the maida so that the dough is a paste, but not runny.

    3. Make a small ¼ inch hole in the cloth. Pour some dough paste in the middle, then fold the cloth around it in the shape of a fat ball.

    4. Heat the oil on high in the kadai and when hot, squeeze some of the paste in from the cloth in spirals till the surface is full.

    5. The other person should quickly take the fried spirals out once it is a golden color. The first person then squeezes out more dough into the hot oil to repeat the process.

    6. Dip the hot spirals into the chasni and after 1 minute, take them out with a strainer to drip.

    7. Break into smaller spirals and serve hot with milk or chai.


    MAMA’S TIP OF THE WEEK: FOR FASTER JALEBIS, USE BAKING POWDER

    Jalebis taste really good if they are fresh, fluffy, light and crisp; almost like a fried light wafer. Their crunchiness is an important part of the experience of eating jalebis, but if there are large pieces of flour lumped together, then these taste soft and chewy.  

    The trick is to make the batter fluffy, and to do this quickly, it is necessary to add some baking soda when the paste is being made. The other way is organic but requires better preparation. Mix the paste without the baking soda and then let it set in a warm spot, like inside the oven, for two days. It will rise by itself and be naturally light.

     

     mamas recipe inside3

    Shakuntla Malhotra is a skilled cook of Punjabi dishes made in the old-fashioned style that she learnt as a young woman in her ancestral home in Lyallpur, India (since renamed Faisalabad) before it became part of Pakistan after the Partition in 1947. People have often admired her cooking for its simplicity and taste that comes with each mouthful. Even in her late-eighties, she continues to cook daily and agreed to share her delectable Punjabi recipes for future generations.