My Favorite “Fast” Food : How to Cook it – and – How to Eat it

My Favorite “Fast” Food 

How to Cook it and How to Eat it 

By

VIKRAM KARVE

“Fast” Food

 

My “Better Half” observes various “fasts” – and she consequently subjects me to all types of fasts. 

No – she does not go on a hunger strike – but “fasts” with food – “fast” food. 

“Fast” food includes fruits, roots, milk/milk products and non-cereal dishes.

In fact – there is plenty of “fast” food to eat on a “fast”.

She fasts on Monday, Chaturthi, Festivals – or on any occasion she wants to fast – and I have no choice but to “fast” along with her too.

Actually – her fasts are not extreme rigorous fasts in the ascetic Spartan sense. 

In fact – they are delicious satiating fulfilling “fasts” – an appetizing change of cuisine. 

Instead of the routine normal food – she enjoys what I call lip-smacking “fast” food – which is quite mouth-wateringly yummy – and – maybe – a bit more calorie-rich than normal food. 

That’s the “fast” food I am referring to – not the “fast food” like burgers and pizza that you probably thought about when you saw the title of this blog post.

Kachori – My Favorite “Fast” Food

My favorite “fast” food is the Kachori.

No! No! 

It is not the scrumptious Rajasthani style lip-smacking “Khasta Kachori” that I am referring to.

I am referring to the “Sweet” Crunchy Coconut Kachori served by most Udipi eateries in Mumbai and Pune. 

Recipe – The Art of Cooking Kachori

It is quite simple to make this scrumptious vegetarian delicacy. 

Just take boiled mashed potato – add a bit of sabudana peeth (sago flour) for binding – a pinch of salt and sugar – and knead into a dough.

This is for the outer crust of the Kachori. 

Now – let us make the inner filling to go inside the outer crust.

In a pan – heat pure ghee – and roast fresh juicy grated coconut with sugar, khus khus, dry fruit like raisins, cashews – till it is nice and crispy (khamang) – and your filling is ready. 

You must use roast in pure ghee – since oil is not permitted for “fast” food.

Make largish round patties with the potato dough on the outside – and a generous portion of the roasted sweet coconut filling inside.

Heat plenty of pure ghee in curved pan – and deep fry the patties till nicely crusty, crisp and light brown – and your “Fast Food” Kachori is done.

Fast and simple recipe – isn’t it?

Serve the freshly made Kachori with a bowl of whipped sweetened Curd and your “Fast Food” Kachori is ready to eat. 

This is how your “Fast Food” Kachori will look like when served with a bowl of whipped sweetened curd (I have clicked this picture on 28 June 2014 of my favourite Kachori served by Apsara Restaurant Tilak Road Pune)

“Fast Food” Kachori with Sweet Curd

The Art of Eating “Fast Food” Kachori

You will be tempted to break a piece of Kachori – dip it in the curds – and then eat it. 

Please don’t do this.

That is not the right way to eat “Fast Food” Kachori. 

You will ruin the eating experience as the concoction will turn soggy.

What you must do is to place a chunk of crisp hot kachori on your tongue.

Then – close your eyes. 

Now – savor the khamang crunchy taste of the lively roasted coconut filling for some time – then press your tongue on your palate –and roll till the heavenly sweet filling and the crisp potato covering amalgamate. 

Tell me – dear fellow foodie – it tastes really yummy – isn’t it?

Now – it is the time to open your mouth and pop in a spoon of sweet whipped curds.

Then – close your mouth (and eyes) – and let the feisty assortment of flavors dance and mingle on your tongue till the food dissolves in your mouth – and disappears into you – giving you a feeling of supreme satisfaction.

I once saw a movie called “Blow Hot Blow Cold” in the 1970s. 

The art of eating “Fast Food” Kachori is similar – hot and cold – hot and cold – crunchy and soft – crunchy and soft – sweet and sour – sweet and sour...

I first tasted this delicious dish (“Fast Food” Kachori) long long back – maybe around 45 years ago in the early 1970s – at a cafe called Apsara near Hirabaug on Tilak Road in Pune. 

The Kachori served at Apsara is still my favorite “Fast Food” Kachori.

I have enjoyed this delectable snack at many restaurants like Vihar – at Churchgate (Mumbai) – and Vaishali, on Fergusson College Road in Pune – and many Maharashtrian/Udipi restaurants/cafes serve excellent Coconut Sweet Kachori too.

I am sure you will find it on the menu of almost all Udipi restaurants.

So – next time you want to relish your “Fast” – you know which “Fast” Food to eat – in addition to the usual sabudana khichadi, sabudana wade, ratalyacha kees etc

Happy “Fasting” 

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.

This is an extract from my Foodie Book APPETITE FOR A STROLL by VIKRAM KARVE and I have also posted this online earlier at urls: https://vwkarve.wordpress.com/2007/05/29/kachori-my-favorite-fast-food-2/  and http://food.sulekha.com/coconut-kachori-a-tasty-snack-id22678-24470-recipe.htm  and  https://karve.wordpress.com/2011/02/17/academic-and-creative-writing-journal-vikram-karve-fast-food/  and http://karvediat.blogspot.in/2012/03/feasting-while-fasting-ultimate-fast.html  and http://karvediat.blogspot.in/2012/09/fast-food-and-fast-food-pure-vegetarian.html

GUDHI PADWA THOUGHTS - GOOD MORNING

GUDHI PADWA THOUGHTS - GOOD MORNING
A MORNING PRAYER TO SEIZE THE DAY
By
VIKRAM KARVE


Good Morning – Dear Reader.

Today is Gudhi Padwa – the first day of the Marathi Calendar – the beginning of the Maharashtrian New Year.

I woke up early – around 5 in the morning – and went out for a pre-dawn walk.

While on my walk – I remembered this article I had written a few years ago.

Ever since I remember – I begin my day with a small prayer of gratitude to Mother Earth.

I did so today too.

Wish you a Happy Gudhi Padwa.

Read on – Carpe Diem – Sieze the Day – the Year – and all days of your life.

BEGIN YOUR DAY WITH A PRAYER OF GRATITUDE TO MOTHER EARTH

Karaagre Vasate Lakshmi Karamadhye Saraswati 

कराग्रे वसते लक्ष्मिः करमध्ये सरस्वति । 

Every morning, the moment I wake up at dawn, I open my eyes, put the two palms of my hand together, look at them and recite my Morning Shloka – this prayer was taught to me by my late maternal grandmother when I was a small boy.

Then, after reciting my morning prayer, I close my eyes, place the palms of my hands on my eyes and continue to lie down in bed and think about what I am going to do during the day. 

After a few moments, I move my hands all over my body to warm up and pep up my circulation, energize myself, and then I  get up, say Carpe Diem – and, yes, I seize the day and make the most of it.

Here is the morning prayer:

Karaagre Vasate Lakshmi Karamadhye Saraswati

कराग्रे वसते लक्ष्मिः करमध्ये सरस्वति ।

Just click below and hear this meaningful and melodious prayer (it is very short - just 2 minutes). 

The Sanskrit prayer, the English Transliteration and the meaning in English are given below too. 

Dear Reader, first click the song below and hear this short prayer.

(After hearing the prayer please read the meaning of the prayer and my views)

कराग्रे वसते लक्ष्मिः करमध्ये सरस्वति ।

करमूले तु गोविन्दः प्रभाते करदर्शनम् ॥

समुद्र-वसने देवि, पर्वत-स्तन-मंडिते ।

विष्णु-पत्नि नमस्तुभ्यं, पाद-स्पर्शं क्षमस्व मे ॥

Karaagre Vasate Lakshmi Karamadhye Saraswati,

Karamuule Tu Govinda Prabhaate Karadarshanam,

Samudravasane Devi Parvatastanamandale,

Vishhnupatni Namastubhyam Paadasparsham Kshamasva Me

Meaning of the Shloka in English

The front part of the hands (the finger tips) is credited to Goddess Lakshmi, the Goddess of Wealth. 

The middle part or palm is credited to Goddess Saraswati, the Goddess of Learning.

The Root of the hand (the part of hand near the wrist) to Govinda (the name of  Lord Krishna, an avatar of God Vishnu). 

So, every morning, one should have a reverent look at one's hand which represents sincere labour. 

I bow to Mother Earth, who has mountains and jungles on her body and whose clothing is made by the ocean. 

The wife of Lord Vishnu, please pardon me for touching you with my feet.

RISE AND SHINE

HOW TO WAKE UP IN THE MORNING

Never use an alarm clock which wakes you up in a disturbing manner.

Get up naturally and gradually open your eyes. 

And then as sleep goes away and you slowly come to your senses, just hold your palms above you, look at them and say this morning prayer (or any inspiring thought you like). 

After this short prayer of paying obeisance to the Goddesses Laxmi and Saraswati and God Vishnu and expressing gratitude to Mother Earth, you must close your eyes, place the palms of your hands on your eyes and continue to lie down in bed for a few moments thinking about what you are going to do during the day. 

This palming is good for your eyes too and gives you a sense of inner peace. 

So just close your eyes, place your palms on your eyes, and contemplate about the day ahead. 

(Do not think about yesterday or about tomorrow, just focus on today). 

Then after a few moments, move your hands all over your body to pep up your circulation, energize yourself, and then get up, say to yourself Carpe Diem – and, yes, you will seize the day and make the most of it.

If your day begins well the rest of the day will be good. 

Yes, a good morning makes a good day.

As they say: well begun is half done.

More importantly, this helps you live one day at a time.

I try my best to live one day at a time. 

For me every morning is a new day, a new life

So I try my best to make the most of it - yes, I make the most of the present day.

Then I hit the bed and go to sleep, forget about the day which is over and gone forever and wake up to another fresh new day. 

And when I wake up, I say my morning prayer, get into a positive mood, and Carpe Diem - I seize the new day.

Remember, the manner in which you wake up in the morning decides the quality of your day. 

So, Dear Reader, wish you a very Happy Gudhi Padwa and, in the year ahead, do wake up well.

Have a great day today.

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 is the way I begin my day. You can begin the day in the way it suits you best and as per your beliefs.

2. All stories in this blog are a work of fiction. Events, Places, Settings and Incidents narrated in the story 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.

This Article Earlier Posted by me Vikram Karve at 9/13/2012 10:59:00 AM in this blog at url :  http://karvediat.blogspot.in/2012/09/carpe-diem-seize-day-first-thing-in.html

KANDA POHE aka KANDA POHA

Here is a Guest Post by my friend Dhananjay Joshi - a multifaceted personality - an ex-navy buddy, an engineer, a teacher, an artist, a painter, a raconteur, a philosopher, a thinker and a foodie. 

KANDA POHA ( aka Kande Pohe )

The explosion of global cuisine in our metros is gastronomically exciting. 

But what excites me is the word play associated with these foreign dishes. 

Sample this – “…lightly stir fried handpicked shiitake mushrooms served with a dash of jankanoo pepper sauce and delicately seasoned in rosemary-thyme syrup served with an array of five eclectic dips..”

This is enough to even start a non-foodie salivating. 

There is an element of consumer psycho-graphics in the careful crafting of these menu cards. 

They are designed to re-assure the customer that they are indeed getting value for its ridiculous price. 

The “cooler” it sounds, the higher the price.

So, I tried to make the humble Marathi “kanda-poha” sound exotic on the menu. 

Here is my effort:

“A lightly steamed affair of the choicest hand flattened rice grown on the Western coast of exotic India. Mouth wateringly spiced with a sprinkle of popped mustard seeds, curry leaves, garden fresh green chillies and native asafetida. Served with a topping of the choicest roasted unskinned peanuts and lightly garnished with finely chopped window sill coriander…”

Wow! 

How much would you pay for it? 

Isn’t it more about marketing it cleverly?  

Look at what the Italian moms did to the pizza! 

Its humble origin was to get rid of dinner leftovers.

The kanda-poha is indeed a delicacy. 

Soak the poha incorrectly and it either becomes a messy ball or a chewy feed. 

Steam it inconsistently and it becomes a crispy chivda. 

Toss the roasted peanuts in too early and they lose their crunchiness. 

Garnish it too early and the coriander loses its aroma. 

Getting it right is not easy.

We just need to make it all sound cool, and people will pay.


My Comment:
Just have a look at the mouthwatering gastronomic jargon on menu cards of some fancy restaurants describing rather prosaic dishes, and you will fully agree with what the author has to say.

EATING OUT IN MUMBAI - BREAKFAST IN GIRGAUM

EATING OUT IN MUMBAI

BREAKFAST IN GIRGAUM

MY FAVOURITE MISAL 
Mouthwatering Mumbai Memories
By
VIKRAM KARVE 

Mumbai is in Maharashtra. You will get all genres and varieties of cuisine in Mumbai. But tell me - where would you go for an authentic Maharashtrian breakfast?

My favorite place is Vinay Lunch Home near Thakurdwar in Girgaum. 

  

When I used to stay at Churchgate, I used to walk down Marine Drive towards Chowpatty, cross the road near Taraporewala Aquarium, take the lane between Kaivalyadhama Yoga Centre and Savitribai Phule Ladies Hostel, (the lane is called Income Tax Lane), cross the railway overbridge at the southern end of Charni Road Station on the Western Railway, walk straight on Thakurdwar Road, cross Girgaum (JSS) Road, and continue walking till I reached Vinay on my right. 

Have you ever tasted a dish called Misal ?

If you want to know what an authentic Misal tastes like, try the Misal at Vinay. It is the signature dish of the place and my favourite Misal. I don’t think anyone else serves a better Misal than Vinay of Girgaum, and, in my opinion, not even the many famous Misals of Pune can surpass this misal. 

The place is always crowded and you may have to wait for a seat, but the sight of foodies voraciously eating and the gastronomic ambiance will help build up your appetite.

The moment you sit down in the shiny bright eatery, with mirrors all around, order a Misal. The misal will arrive quickly as service is prompt and efficient.

Don’t delve too much on the contents, or the ingredients, which basically comprise an Usal, a Rassa (the spicy curry) and a zesty garnish of sev, chiwda, farsan, onions, fresh corriander and green chillies, arranged in three tiers and served with a wedge of lemon.

There are two bowls and two spoons.

Using both spoons, mix the contents thoroughly, squeeze the lemon, and eat.

It’s hot and lip-smackingly delicious. Soon your tongue will be on fire, your nose will run and your eyes will water – that's the true test of a genuine Misal.

Bash on regardless.

Never try to douse the appetizing zesty fire in your insides by sipping water or ruin the gastronomic experience by succumbing to a bite of pav or bread they may have the temerity to place alongside. That's right - never have pav or bread with a misal.

Pav with Bhaji or Vada may be fine, but if you want to savor the genuine taste of misal, and experience the "proof" of the real stuff, it would be tantamount to sacrilege to have pav with misal. 

Vada-Pav, okay; Pav-Bhaji, okay; Misal-Pav, it's a No, No!

If you like things less spicy try Dahi Misal.  

The sweet cool curds (dahi or yoghurt), fiery chillis, zesty onions and spicy crisp chiwda-shev provide an excellent contrasting symbiosis of tastes and flavors. 

And if you do want to have something with pav, try the Patal Bhaji or Usal. Fresh soft bread (pav) drenched in those delicious gravies – it’s heavenly.

You’ll find all the Maharashtrian specialties on the menu, including the Upas (Fast) food like sabudanyachi khichadi and wade, but you must go there and discover for yourself.

There are quite a few exquisite preparations of pohe too.

But do remember to end your breakfast with chilled piyush or mango lassi to savor a sweet end to a delightful repast. 

If you are looking for authentic value-for-money pure vegetarian Maharashtrian cuisine in Mumbai, head for Vinay – and you will carry mouthwatering memories of the place forever.

It has been a long time, maybe more than six years ago, since I last relished a Misal at Vinay. I wonder if the place still exists.

If you are a Mumbaikar, and live nearby, please do visit Vinay and let us know whether the place is still going strong and does it still serve the same high quality Misal and other dishes. And if you know of a place that serves a good Misal, please be so good as to inform us.

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.

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About Vikram Karve

A creative person with a zest for life, Vikram Karve is a retired Naval Officer turned full time writer. Educated at IIT Delhi, ITBHU 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 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 for many years, before the advent of blogging. Vikram has taught at a University as a Professor for almost 15 years and now teaches as a visiting faculty and devotes most of his time to creative writing. Vikram 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: vikramkarve@sify.com 

© vikram karve., all rights reserved.