“Grandparents are a delightful blend of laughter, caring deeds, wonderful stories and love!”
Last week, we decided to break away from our frenetic daily schedule for a family gathering in Mumbai, and the occasion was- Pranay’s maternal grandparents 62nd wedding anniversary!
Now dear readers, any other time, I would have said 62 years is such a long period. However, a married life spanning 62 years warrants a special mention- a momentous journey of over six decades. A journey adorned with numerous occasions and moments- some happy and some not so pleasant ones. A path named life where you tread together with your partner. You stumble across many obstacles, at times you may trip over but having a companion who may lend you a hand, help you gather yourself and then urge you to go on is what makes this journey worthwhile.
As grandchildren we have been witness to some part of their journey and this celebration was our way of expressing our gratitude towards them- an opportunity to thank our grandparents.
After a foolproof planning that involved brainstorming sessions between us cousins and in-laws for nearly 5 months, we landed up in Mumbai at our Nana- Nani’s house 3 days before the function. The entire family had decided to stay together in that house and enjoy every moment of the gathering. The house was transformed in a performance arts theatre where we soul sisters were polishing our dance moves in the center stage, our 2 lovable Mamis were practicing a Bollywood song dedicated to their beloved mother-in-law (our Nani), in some other room of house the 3 siblings – my mom-in-law, her sister (our Mausi) and their brother (our Mamaji) had their emotional moments rehearsing their song. Amid all these cacophony, our grandparents were looking at us in amusement with their eyes filled with sheer happiness and love. Nothing could make a person happier than witnessing the joy and happiness of their family.
These 3 days proved to be very enlivening and food was part of our excitement throughout. We gulped down countless cups of tea, sipped innumerable glasses of cola, gorged on snacks like wada pav and samosa accompanied with ceaseless chatter with all family members which is quite rare in this digital world.
In one such memorable moment, while all ladies were occupied in applying Mehndi on our both hands, our Vinod Mamaji assumed charge of kitchen and served a fantastic Tea for us in his own Banarasi andaz. I would always remember the way he blended ginger and cardamom, stirring the tea in his own merry and unique way.
We are blessed to be surrounded with wonderful people who help us in forming such unforgettable food memories. The morning after function, while we were lazily packing our luggage to head towards our home, our Kusum Mami – from Banaras, had cooked a nice brunch for us. What a pot full of flavors emerged from her culinary repertoire! It was Rassedar Aloo ki sabzi with some hot Ajwaini Pooris. The emanating aroma compelled us to leave the packing aside and hop onto the chairs placed in front of dining table, for a culinary treat.
Aloo Rassedar is a humble potato curry with the perfect balance of flavors – spicy, tangy, and aromatised with some fresh coriander. The tempering of mustard seeds, cumin seeds and fennel seeds had elevated this dish to a higher flavor quotient.
Being a Maharashtrian, I always have seen 3 companions of poori – Shrikhand, aloo dry Bhaji & Matki gravy. Now this dish is a new entrant on that list. Mamiji added to my knowledge that in Banaras, Azamgad or Delhi, Aloo Rassedar and Pooris are the high selling breakfast items and almost a dozen street vendors line up in early morning to sell it.
- 400 grams Potatoes (Pressure cooked until 4 whistles)
- 2 small sized Onions=100 grams (sliced into lengths)
- 2 large sized Tomatoes=180 grams (finely chopped)
- ½ cup Coriander leaves (finely chopped)
- 3 Green Chilies (finely chopped)
- 2 tbsp. ginger-Garlic paste (1-1/2 inch ginger root, 8-10 cloves of garlic)
- For Tadka:
- 1 tsp. Mustard Seeds
- 1-1/2 tsp. Cumin Seeds
- ¼th tsp. Asafoetida Powder
- ¼th tsp. Fennel Seeds
- ¼th tsp. Fenugreek Seeds
- Powdered Masalas:
- 1 tsp. Turmeric Powder
- 1 tbsp. Kashmiri Red Chili Powder
- 1 tbsp. Coriander Powder
- 2 tsp. Garam Masala Powder
- 1 tsp. Fennel Seeds Powder
- 2 tsp. Dry Mango Powder
- Other Ingredients:
- Cooking Oil
- Peel off the skin and mash the potatoes roughly.
- Heat 3 tbsp. Cooking Oil in a pan. Add Mustard Seeds, Cumin Seeds, Fenugreek Seeds, Fennel Seeds, Asafoetida Powder. Add Ginger-Garlic Paste. We will fry Ginger-Garlic paste for a min. Add Green Chilies and Onions and cook until Onions turn light brown in color.
- After Onion turns light brown in color, add turmeric powder and mix. Add Coriander leaves and Tomatoes and mix well. We must cook until tomatoes turn mushy and add Salt to hasten the softening process. Cook covered on slow heat.
- We have cooked tomatoes for 15 mins. Now add Red Chili Powder, Coriander Powder, Garam Masala Powder, and Fennel Seed Powder and mix well. Bhunao on medium heat. As mixture begins to become dry, add some water and continue Bhunao.
- After 8 mins of Bhunao, Oil begins to ooze out. Now add Dry Mango Powder and mix. We have heated 3 cups of water until it is lukewarm. Typically, gravy has thin consistency.
- We are using 3 cups of water, add salt to taste and allow gravy to simmer. Add some fresh coriander leaves. As the gravy begins to boil, add mashed potatoes. You may add some more water to attain desired consistency.
- Reduce heat and cook covered. After 10 mins of cooking on reduced heat, Aloo Rassedar is ready to be served
- Aloo Rassedar is best enjoyed with hot Pooris
As winter has stepped in, I am sharing this recipe with you dear readers, to make your winter morning blissful. Serve Aloo Rassedar with some hot Pooris and enjoy the taste of Benares in your home.
Find some more Winter recipes
Click here to watch recipe video