Showing posts with label british. Show all posts
Showing posts with label british. Show all posts

Tuesday, January 14, 2020

Fishing Fleet – Husband Hunting – Part 1

THE “FISHING FLEET”
Story
By
VIKRAM KARVE

HUSBAND HUNTING – Part 1 

I learnt the term “Fishing Fleet” – when – many years ago – I read a novel called THE RAJ by Donald H Robinson.

The book is set in British India – in the early 1930’s – in the backdrop of “Colonial Life” – prevalent in the days of the “British Raj”.

The story is about an Englishwoman – a schoolteacher at a renowned boarding school for ladies.

She is now 38 years old – single – and – she has not been able to find a suitable husband in England for all these years.

She is worried that she may remain a spinster all her life.

She desperately wants to get married.

So – she quits her job – and – she decides to sail to India on the “Fishing Fleet” – to “hunt” for a suitable husband.  

Dear Reader – let me tell you a bit about the “Fishing Fleet”.

During the days of the “British Raj” – a large number of Englishmen served in India – in the Civil Services – in the Military – and – at other places.

So – there were a large number of “eligible” Englishmen – but hardly any suitable Englishwomen “brides” for them.

On the other hand – for “middle class” Englishwomen – it was difficult to find a “status” match in England. 

So – after exhausting all opportunities for finding a good husband in England – the women would take the “fishing fleet” to India in search of a prospective husband.

The Civil Services and the Military discouraged marrying before the age of 30 – the age at which it was thought the Officer had “settled down” in his job and it was feasible for him to support a family – so – even age-wise – women in their late 20’s and early 30’s had a good chance of bagging a prize catch husband.

During those “Colonial Days” of the “British Raj” – the “Social Season” in India was in winter – from December to February – and the “Fishing Fleet” arrived in India at the beginning of the social season – during which – all efforts were made to facilitate “coupling” of the prospective husbands and brides.

The women had a distinct advantage – the gender ratio was skewed heavily in their favour – there were 3 to 4 men “available” for every woman.

So – in view of this huge gender advantage – it was quite easy for most of “fishing fleet” women to acquire a husband.

If you were lucky – you could get a “Bada Sahib” (Civil Services or Military Officer) husband. 

Otherwise – you would have to settle for a “Chota Sahib” Englishman working in other jobs in India – like in the Railways (or other Government Services) – a Tea Planter – or a “manager” in the numerous business/trading companies/firms/industries set up in India.

Well – most “fishing fleet” women did manage to find a husband – so – they got married – and they remained in India with their husbands and lived “happily ever after”.

And – those unfortunate “fishing fleet” women who failed to find a husband – they sailed back to England – as “Returned Empties” – probably destined to remain a spinster all their lives.

The genesis of the “fishing fleet” was in the year 1671 – when the East India Company sent 20 single women to Bombay (now called Mumbai) – each given an allowance of 300 Pounds Sterling – and – a new set of clothing.

The women were given a simple objective – to find a “company-approved” mate within a year.

It seems that this experiment was successful – and – this resulted in establishing a practice of transporting a steady “cargo” of potential brides by sea all the way to India every year.

Colloquially – in Naval Parlance – this was nicknamed as the “Fishing Fleet” – and – the potential brides were known as “Fishing Fleeters”.  

What happened to the “fishing fleeter” heroine of the novel…?

Was her “husband hunting” mission a success…?

Did she have any romances – any passionate affairs …?

Did she find a “suitable” husband and settle down in India to a happy married life…?

Or – did she return back to England – desolate – as a “Returned Empty”…?

For all that – you will have to read the book.

Now – Dear Reader – in Part 2 – let me tell you a few stories which happened much later – during my delightful days in the Navy.

VIKRAM KARVE 
Copyright © Vikram Karve 
Vikram Karve has asserted his right under the Copyright, Designs and Patents Act 1988 to be identified as the author of this work. 
© vikram karve., all rights reserved. 

Disclaimer:
1. This story is a fictional spoof, satire, pure fiction, just for fun and humor, no offence is meant to anyone, so take it with a pinch of salt and have a laugh.
2. All stories in this blog are a work of fiction. Events, Places, Settings and Incidents narrated in the stories are a figment of my imagination. The characters do not exist and are purely imaginary. Any resemblance to persons, living or dead, is purely coincidental.

Copyright Notice:
No part of this Blog may be reproduced or utilized in any form or by any means, electronic or mechanical including photocopying or by any information storage and retrieval system, without permission in writing from the Blog Author Vikram Karve who holds the copyright.
Copyright © Vikram Karve (All Rights Reserved) 

© vikram karve., all rights reserved.

Saturday, July 15, 2017

Jalfrezi – Delicacy from Anglo Indian Cuisine

Foodie Memoirs

JALFREZI
Delicacy from Anglo Indian Cuisine
A Colourful Spicy Sweet and Sour Stir Fry Dish
By
VIKRAM KARVE

From my Foodie Archives: 

Mouthwatering Memories of the delicious Jalfrezi I relished 7 years ago in the year 2010... 

RENDEZVOUS WITH JALFREZI

At the customary sumptuous buffet lunch following my niece’s engagement at Avion Hotel in Mumbai – I was pleasantly surprised to see Veg Jalfrezi on the menu.

My mouth watered – as I looked at this appetizingly colourful dish comprising crisp crunchy tempting panoply of vegetables – onions, tomatoes, capsicum, carrots, cauliflower, beans, green peas, potatoes, green chillies…

I placed a generous helping of Jalfrezi on my tongue – I closed my eyes. 

The Jalfrezi was exceptional – the vegetables fresh and crunchy – and the distinctive flavoursome, zesty, spicy, sweet and sour taste clearly coming through.

WHAT IS JALFREZI  Definition and Meaning of Jalfrezi

When I was a small boy  Jalfrezi – both the Veg and Non-Veg version – was a regular feature on restaurant menus.

It was the onslaught of Punjabi and Mughlai Cuisines  the increasing popularity of the Kormas, the Koftas, the “Kadhai” and “Butter” Makhanwala Curries and Gravies  the preponderance of the ubiquitous paneer  that gradually pushed Jalfrezi out of most popular menus  and now one gets this unique dish Jalfrezi only at select restaurants.

The stir-fry Jalfrezi method of cooking is different from the traditional Indian Curry Recipes. 

In fact – Jalfrezi is an Anglo-Indian Cuisine Dish - a relic of the British Raj  yes – a colonial culinary legacy of the erstwhile British India Raj.

Jalfrezi is not a curry or gravy. 

Jalfrezi is a stir fry dish which must look colourful – and you must be able to identify the various vegetables (and meats, if any) – which should be of crisp consistency – and must taste lip-smacking yummy.

Jalfrezi literally means “hot-fry” – but the word Jalfrezi is probably better translated as stir-fry

The term Jalfrezi entered the English language at the time of the British Raj in India. 

Colonial households employed Indian cooks who would use the Jalfrezi method of “hot-fry” cooking to heat up cold roasted meat and potatoes. 

Some say that during the Raj  the British created this method of reheating left-overs – especially left-over meats.

Others say that Jalfrezi has its roots in the Calcutta (Kolkata) region of India at the time of the British Raj. 

They credit the Governor General for the state of Bengal  Lord Marcus Sandys – who enjoyed spicy Indian foods – for inventing this dish called Jalfrezi 

In Bengal  Jhal means spicy hot” or “pungent

Maybe – Jhal” led to Jal”  and to this – they probably added “fry” and “jee” – which probably became “zee” – so: 

JAL + FRY + ZEE = JALFREZI


HOW TO MAKE JALFREZI  a simple Recipe for Jalfrezi

It is easy rustle up a delicious Jalfrezi

To put in simple words  Jalfrezi is a simple dish – the Indian version of Chinese Stir-Fry – made with curry spices.

Take a variety of vegetables  onions, tomatoes, capsicum, carrots, cauliflower, beans, green peas, potatoes, green chillies – yes  plenty of green chillies to make it zesty and spicy. 

Cut the vegetables into small pieces

Slice a few onions – and – grate a few onions.

Remember that this a 
Stir-Fry recipe – so you have to keep stirring vigorously throughout the cooking process.

Heat oil in a pan – add cumin seeds – when they sputter add the grated onions and stir. 

When onions are translucent – stir in ginger-garlic paste, lemon juice, a nice amount of red chilli powder and coriander powder – stir – yes – stir continuously and vigorously because Jalfrezi is a Stir-Fry dish.

If you want to the Jalfrezi to be a bit sumptuous  you may add some rich creamy paste – roasted cashew-nut, almond and dry fruit paste. 

Stir the mixture till it starts separating from sides of the pan. 

Now add all the vegetables to the hot stir-fried paste  yes – add the chopped tomatoes, sliced onions and slit whole green chillies. 

Stir continuously till cooked crisp and crunchy. 

The tomatoes will release adequate moisture  but should the vegetables stick to the pan – you may add a bit of water – but not too much  otherwise the vegetables will lose their crispness and crunchiness.

Season with salt  garnish with fresh green coriander – and eat hot with piping hot rotis, chapattis or with fresh soft buns or pav.

As I said earlier  Jalfrezi is not a curry or gravy –  it a Stir-Fry dish which must look appetizingly colourful – and you must be able to identify the various vegetables – and meats  if any – which be of crisp consistency and yummy zesty taste.

I prefer not to overwhelm my Jalfrezi with too many spices and chillies – but if you like it nice and spicy  go ahead.

You can make Jalfrezi with your choice of meat too – chicken or mutton or lamb  but in deference to the wishes of one of my favourite vegetarian readers (who says that I always give Non-Veg recipes) – this time I have given you the Vegetarian version of Jalfrezi

You can make non-veg Jalfrezi exactly the same way - I prefer boneless chicken or mutton  but the choice is yours.

Tell me  Dear Reader  isn’t the recipe for Jalfrezi breathtaking in its simplicity...?

Try it. 

Cook it and relish the Jalfrezi to your heart’s content. 

You’ll love it.

Happy Eating...!!! 

VIKRAM KARVE
Copyright © Vikram Karve 
1. If you share this post, please give due credit to the author Vikram Karve
2. Please DO NOT PLAGIARIZE. Please DO NOT Cut/Copy/Paste this post
© vikram karve., all rights reserved.

Disclaimer:
1. This recipe is based on my improvisation. You are requested to do your own due diligence and use ingredients/cooking method as per your discretion/style.
2. All stories in this blog are a work of fiction. Events, Places, Settings and Incidents narrated in the stories are a figment of my imagination. The characters do not exist and are purely imaginary. Any resemblance to persons, living or dead, is purely coincidental.

Copyright Notice:
No part of this Blog may be reproduced or utilized in any form or by any means, electronic or mechanical including photocopying or by any information storage and retrieval system, without permission in writing from the Blog Author Vikram Karve who holds the copyright.
Copyright © Vikram Karve (All Rights Reserved)

© vikram karve., all rights reserved.

I wrote this recipe long back – around 7 years ago  and have posted it online a number of times earlier including at urls: http://karvediat.blogspot.in/2010/11/jalfrezi-colourful-spicy-sweet-and-sour.html and http://karvediat.blogspot.in/2012/10/jalfrezi-delicious-appetizing-riot-of.html  etc

Wednesday, July 24, 2013

MUMBAI NOSTALGIA - WELCOME TO BOMBAY - a booklet on yesteryear Mumbai

MUMBAI NOSTALGIA

WELCOME TO BOMBAY - a information booklet on yesteryear Mumbai

Let me share with you an interesting nostalgic piece sent by email to me by a friend. 

Click the link below to see an informational booklet titled WELCOME TO BOMBAY prepared in 1943 for soldiers newly-arrived soldiers during World War II :-

http://cbi-theater-10.home.comcast.net/~cbi-theater-10/bombay/bombay.html

Most of the iconic heritage places mentioned in the 1943 booklet still exist. 

I am sure Mumbaikars and Mumbai Buffs will find this heritage Bombay guide an interesting read.


Tuesday, May 14, 2013

MUMBAI MEMORIES - EMPRESS COURT - The Six Best Years of My Life


EMPRESS COURT 
My Home in Mumbai Where I Spent the Six Best Years of My Life
By 
VIKRAM KARVE
 
The next time you visit South Mumbai, go to Churchgate, admire the beautiful Art Deco style façade of the Eros Cinema, an architectural landmark, which marks the beginning of the Art Deco district of Oval Precinct.

Then, start walking southwards down Maharshi Karve Road, passing Eros, Sundance cafe to your right, the verdant Oval Maidan across the road to your left.
 
Keep walking past splendid Art Deco buildings like Court View, Queens Court, Greenfield, Windsor, Rajesh Mansion.

Stop at the T-junction with Dinsha Vachha Road, look across the road and you will see the most magnificent of them all – Empress Court.
 
Pause for a moment to appreciate the splendid pista green building with its exquisite façade. 

Then cross the road, walk through the elegant entrance, climb up the wooden spiral staircase to the second floor and ring the doorbell.

If you had come 10 years earlier, maybe I would have opened the door – for this is the place where I spent the six best years of my life.

Oh yes! 

How can I ever forget Empress Court – the best house I have ever lived in.
 
Let’s go in.

A huge hall, dining room to the left, drawing room to the right, airy windows and a cute circular balcony.

Stand in the balcony and admire Mumbai University’s Rajabai Clock Tower right in front of you across the Oval, the High Court to its left and Old Secretariat to the right.

All Gothic style majestic structures in stone.
 
Walk through the airy cool rooms, each with a balcony with excellent views. 

Open the doors and windows and enjoy the refreshing sea breeze. 

It’s heavenly. 

Words cannot describe the blissful delight I felt when I lived here. 

Close your eyes and think of GB Mhatre, the architect who crafted and designed this elegant apartment house.
 
Empress Court, facing the Rajabai Clock Tower, on the western side of the Oval, is a part of the heritage Fort precinct. 

The lush green Oval Maidan, a Grade I Heritage Precinct, an open space colonial pattern esplanada of scenic beauty, acting as a buffer between two architectural period styles:

1. The Gothic buildings of the Mumbai University, Bombay High Court and Old Secretariat to the east

and
 
2. Art Deco district to its west.

 
The location of Empress Court is ideal.

There is the Oxford Bookstore next door where I spent delightful hours browsing books on elegant orange rocking chairs, refreshing myself with delicious cups of invigorating teas in the Cha Bar.

Just a short walk past Shankar Jaikishen Chowk and the CCI and you are at Marine Drive. 

Opposite Empress Court is the lush green Oval, ideal for brisk walks in the mornings and evenings, and rollicking times playing with your pets.

The Business and Art districts, education, museums, sightseeing, shopping, good food, entertainment, night life, clubs, sports, bus and railway stations – everything is so nearby. 

You’re right in the centre of everything that’s happening in Mumbai.
 
I shall never forget the clock atop Rajabai Tower whose chimes woke me up at six every morning to watch the glorious spectacle of the metamorphosis at sunrise as the sun rose every morning between the tall BSE building and the Clock Tower.

How can I forget the soothing green Oval maidan, the football matches at the Cooperage, and the calm tranquil soothing sunsets on Marine Drive.
 
Thank you Empress Court !

I shall always cherish the 6 years I spent with you, yes six glorious years from 2000 to 2006 – the best years of my life in the best place I have ever lived in

VIKRAM KARVE
Copyright © Vikram Karve 2013
Vikram Karve has asserted his right under the Copyright, Designs and Patents Act 1988 to be identified as the author of this work. 
© vikram karve., all rights reserved. 

NB:
No part of this Blog may be reproduced or utilized in any form or by any means, electronic or mechanical including photocopying or by any information storage and retrieval system, without permission in writing from the Blog Author Vikram Karve who holds the copyright.
Copyright © Vikram Karve 2013. All Rights Reserved

Did you like reading this blog post?
I am sure you will like all the 27 stories in my book  COCKTAIL an anthology of Short Fiction.
To order your COCKTAIL please click any of the links below:

http://www.flipkart.com/cocktail-vikram-karve-short-stories-book-8191091844?affid=nme
http://www.indiaplaza.in/cocktail-vikram-karve/books/9788191091847.htm
http://www.apkpublishers.com/books/short-stories/cocktail-by-vikram-karve.html

COCKTAIL ebook
If you prefer reading ebooks on Kindle or your ebook reader, please order Cocktail E-book by clicking the links below:
AMAZON

http://www.amazon.com/dp/B005MGERZ6
SMASHWORDS
http://www.smashwords.com/books/view/87925


Foodie Book:  Appetite for a Stroll
If your are a Foodie you will like my book of Food Adventures APPETITE FOR A STROLL. Do order a copy from FLIPKART:
http://www.flipkart.com/appetite-stroll-vikram-karve/8190690094-gw23f9mr2o

About Vikram Karve

A creative person with a zest for life, Vikram Karve is a retired Naval Officer turned full time writer and blogger. Educated at IIT Delhi, IIT (BHU) Varanasi, The Lawrence School Lovedale and Bishops School Pune, Vikram has published two books: COCKTAIL a collection of fiction short stories about relationships (2011) and APPETITE FOR A STROLL a book of Foodie Adventures (2008) and is currently working on his novel and a book of vignettes and an anthology of short fiction. An avid blogger, he has written a number of fiction short stories and creative non-fiction articles on a variety of topics including food, travel, philosophy, academics, technology, management, health, pet parenting, teaching stories and self help in magazines and published a large number of professional  and academic research papers in journals and edited in-house journals and magazines for many years, before the advent of blogging. Vikram has taught at a University as a Professor for 15 years and now teaches as a visiting faculty and devotes most of his time to creative writing and blogging. Vikram Karve lives in Pune India with his family and muse - his pet dog Sherry with whom he takes long walks thinking creative thoughts.

Vikram Karve Academic and Creative Writing Journal: http://karvediat.blogspot.com
Professional Profile Vikram Karve: http://www.linkedin.com/in/karve
Vikram Karve Facebook Page:  https://www.facebook.com/vikramkarve
Vikram Karve Creative Writing Blog: http://vikramkarve.sulekha.com/blog/posts.htm
Email: vikramwamankarve@gmail.com
Twitter: @vikramkarve
      
© vikram karve., all rights reserved.

Tuesday, February 26, 2013

INDIAN RAILWAYS - DOWN MEMORY LANE

RAILWAY FOOD in INDIA
Down Memory Lane
By
VIKRAM KARVE

Click the link below to read my article on Railway Food - Nostalgic Mouthwatering Memories in The Times of India Crest Edition Saturday 23 Feb 2013

http://www.timescrest.com/coverstory/roast-chicken-it-must-be-se-railway-9814
Happy Eating

Vikram Karve

Friday, December 28, 2012

FOREIGN INDIAN versus RESIDENT INDIAN


FOREIGN INDIAN versus RESIDENT INDIAN

We still haven’t got over the colonial hangover of “Foreign Returned”.

And this fascination is now showered on “Foreign Indians” too.

That is why there is no point in being a “Resident Indian”.

It is better to be “Foreign Indian” like an NRI (Non Resident Indian) or a PIO (Person of Indian Origin) than a “Resident Indian”.

You will get more respect and privileges from everyone here, including the government, if you are a PIO or NRI than if you are a Resident Indian.

For example, have a look at the Republic Day Civilian Honours List for the past few years.

You will notice that there are a large number of PIO and NRI names who have been awarded by the Government.

Of these, there are many who work for Multi National Companies (MNC) and firms, financial institutions and investment banks, some are innovative entrepreneurs or distinguished academicians and some run successful businesses abroad.

But they all live and work abroad and many have foreign passports and have taken citizenships of that country.

Yet, they are mollycoddled and favoured by the Indian government, even though they are no longer Indian Citizens.

Yes, they may have been successful in their careers and they may have earned a lot of money for themselves and their organizations.

Whatever they have achieved they have achieved abroad for the benefit of the country they live in (or for the organization they work for) and, of course, they may have personally benefited too.

But one wonders what is their contribution to India.

They may have done something for the country they live in. 

But what have they done for India?

They surely may deserve an award from the country they live in or from organization they work for.

But why is India awarding them for doing something which is of no benefit to India.

It is Strange but True.

Whereas, on the one hand, we pamper “Foreign Indians” who have abandoned India to seek greener pastures abroad and realize the foreign dream; while on the other hand we neglect patriotic Indian Citizens who have chosen to stay back and contribute their bit for the benefit of the nation. 

Why do we display favouritism towards “Foreigner Indians” while treating “Indian Indians” with indifference?

Even in a family, a NRI or PIO “Foreign Indian” is admired while the “Indian Indian” is taken for granted.

You see so many parents talking in glowing terms of their children who are abroad whereas they don’t have even a word of praise for their kids who have stayed back in India.

I have seen a farcical situation where the mother’s favourite blue eyed boy was the younger son who had settled in America and she took for granted her elder son who had stayed back in India and who was looking after her in her old age.

If you want respect, status and good treatment in India, it is better to be a Non Resident Indian (NRI) or PIO rather than be a Resident Indian.

Maybe because in Indian Culture we say: Atithi Devo Bhavah (Sanskrit: अतिथि देवो भवः) which means “Guest is God”.

Now, like all foreigners, NRIs and PIOs are our “guests” in India and so as “guests” they must be treated better than the “host” Resident Indians.

Or maybe this Hindi saying is more relevant: Ghar Ki Murgi Daal Barabar ( घर की मुर्गी दाल बराबर )

Whatever the reason, the fact is that we do have a fascination for the “foreign” tag.  No wonder there is such a craze among the younger generation to go abroad.

Tuesday, October 30, 2012

JALFREZI - A DELICIOUS APPETIZING RIOT OF COLOR - ANGLO INDIAN CUISINE


A DELICIOUS APPETIZING RIOT OF COLOUR 
JALFREZI
A Delicacy from Anglo Indian Cuisine
A Colourful Spicy Sweet and Sour Stir Fry Dish
By
VIKRAM KARVE

From my Foodie Archives:
Mouthwatering Memories of the delicious Jalfrezi I relished more than two years ago ... 

RENDEZVOUS WITH JALFREZI

At the customary sumptuous buffet lunch following my niece’s engagement at Avion Hotel in Mumbai I was pleasantly surprised to see Veg Jalfrezi on the menu.

My mouth watered as I looked at this appetizingly colourful dish comprising crisp crunchy tempting panoply of vegetables – onions, tomatoes, capsicum, carrots, cauliflower, beans, green peas, potatoes, green chillies…

I placed a generous helping of Jalfrezi on my tongue, closed my eyes…the Jalfrezi was exceptional…the vegetables fresh and crunchy and the distinctive flavoursome, zesty, spicy, sweet and sour taste clearly coming through.

WHAT IS JALFREZI - The Definition and Meaning of Jalfrezi

When I was a small boy, Jalfrezi, both the Veg and Non-Veg version, was a regular feature on restaurant menus.

It was the onslaught of Punjabi and Mughlai Cuisines, the increasing popularity of the Kormas, the Koftas, the “kadhai” and “butter” makhanwala curries and gravies, the preponderance of the ubiquitous paneer, that gradually pushed Jalfrezi out of most popular menus and now one gets this unique dish only at select restaurants.

The stir-fry Jalfrezi method of cooking is different from the traditional Indian Curry Recipes. 

In fact, Jalfrezi is an Anglo-Indian Cuisine Dish - a relic of the Raj, a culinary legacy of the erstwhile British India Raj.

Jalfrezi is not a curry or gravy. It a stir fry dish which must look colourful and you must be able to identify the various vegetables (and meats, if any) which be of crisp consistency and taste lip-smacking yummy.

Jalfrezi literally means hot-fry but the word Jalfrezi is probably better translated as stir-fry

The term jalfrezi entered the English language at the time of the British Raj in India. 

Colonial households employed Indian cooks who would use the jalfrezi method of cooking to heat up cold roasted meat and potatoes. 

Some say that during the Raj, the British created this method of reheating left-overs, especially left-over meats.

Others say that Jalfrezi has its roots in the Calcutta region of India at the time of the British Raj. 

They credit the Governor General for the state of Bengal, Lord Marcus Sandys who enjoyed spicy Indian foods for inventing this dish. 

In Bengal, Jhal means spicy hot. Jhal led to Jal, and to this they probably added “fry” and “jee” which probably became “zee” – JAL … FRY… ZEE 

HOW TO MAKE JALFREZI - a simple Recipe for Jalfrezi

It is easy rustle up a delicious jalfrezi. To put in simple words - Jalfrezi is a simple dish…the Indian version of Chinese stir-fry made with curry spices.

Take a variety of vegetables… onions, tomatoes, capsicum, carrots, cauliflower, beans, green peas, potatoes, green chillies…yes, plenty of green chillies to make it zesty and spicy…cut the vegetables into small pieces…slice a few onions and grate a few onions.

Remember that this a stir-fry recipe so you have to keep stirring vigorously throughout the cooking process.

Heat oil in a pan…add cumin seeds…when they sputter add the grated onions and stir…when translucent stir in ginger-garlic paste, lemon juice, a nice amount of red chilli powder and coriander powder…stir…yes, stir continuously and vigorously for this is a stir fry dish.

If you want to the Jalfrezi to be a bit sumptuous you may add some rich creamy paste - roasted cashew-nut, almond and dry fruit paste. 

Stir the mixture till it starts separating from sides of the pan. 

Now add all the vegetables, chopped tomatoes, sliced onions and slit whole green chillies, stir continuously till cooked crisp and crunchy…the tomatoes will release adequate moisture but should the vegetables stick to the pan you may add a bit of water…not too much… otherwise the vegetables will lose their crispness and crunchiness.

Season with salt, garnish with fresh green coriander and eat hot with piping hot rotis, chapattis or with fresh soft buns or pav 

As I said earlier, Jalfrezi is not a curry or gravy, it a stir fry dish which must look appetizingly colourful and you must be able to identify the various vegetables (and meats, if any) which be of crisp consistency and yummy zesty taste.

I prefer not to overwhelm my Jalfrezi with too many spices and chillies, but if you like it nice and spicy go ahead.

You can make Jalfrezi with your choice of meat too, chicken or mutton, but in deference to the wishes of one of my favourite vegetarian readers (who says that I always give Non-Veg recipes) this time I have given you the Vegetarian version of Jalfrezi. 

Make non-veg Jalfrezi exactly the same way - I prefer boneless chicken or mutton, but the choice is yours.

Tell me, Dear Reader, isn’t the recipe for Jalfrezi breathtaking in its simplicity?

Try it. Cook it and relish the Jalfrezi to your heart’s content. You’ll love it.

Happy Eating.

VIKRAM KARVE
Copyright © Vikram Karve 2012
Vikram Karve has asserted his right under the Copyright, Designs and Patents Act 1988 to be identified as the author of this work. 
© vikram karve., all rights reserved.

Did you like reading this article? 
I am sure you will like all the 27 stories in my recently published book of short stories COCKTAIL
To order your COCKTAIL please click any of the links below:
http://www.flipkart.com/cocktail-vikram-karve-short-stories-book-8191091844?affid=nme
http://www.indiaplaza.in/cocktail-vikram-karve/books/9788191091847.htm
http://www.apkpublishers.com/books/short-stories/cocktail-by-vikram-karve.html
COCKTAIL ebook
If you prefer reading ebooks on Kindle or your ebook reader, please order Cocktail E-book by clicking the links below:
AMAZON
http://www.amazon.com/dp/B005MGERZ6
SMASHWORDS
http://www.smashwords.com/books/view/87925

Foodie Book:  Appetite for a Stroll
http://www.flipkart.com/appetite-stroll-vikram-karve/8190690094-gw23f9mr2o

About Vikram Karve

A creative person with a zest for life, Vikram Karve is a retired Naval Officer turned full time writer and blogger. Educated at IIT Delhi, IIT (BHU) Varanasi, The Lawrence School Lovedale and Bishops School Pune, Vikram has published two books: COCKTAIL a collection of fiction short stories about relationships (2011) and APPETITE FOR A STROLL a book of Foodie Adventures (2008) and is currently working on his novel and a book of vignettes and short fiction. An avid blogger, he has written a large number of fiction short stories, creative non-fiction articles on a variety of topics including food, travel, philosophy, academics, technology, management, health, pet parenting, teaching stories and self help in magazines and published a large number of professional research papers in journals and edited in-house journals and magazines for many years, before the advent of blogging. Vikram has taught at a University as a Professor for 15 years and now teaches as a visiting faculty and devotes most of his time to creative writing and blogging. Vikram Karve lives in Pune India with his family and muse - his pet dog Sherry with whom he takes long walks thinking creative thoughts.

Vikram Karve Academic and Creative Writing Journal: http://karvediat.blogspot.com
Professional Profile Vikram Karve: http://www.linkedin.com/in/karve
Vikram Karve Facebook Page:  https://www.facebook.com/vikramkarve
Vikram Karve Creative Writing Blog: http://vikramkarve.sulekha.com/blog/posts.htm
Email: vikramwamankarve@gmail.com

© vikram karve., all rights reserved.