From Sunburnt
Adventures – Tasty Treats on Rainy Days
The Rains in Bandra
makes me feel like I am in a hill station far away from the hustle
and bustle of the city, and makes you want to warm up with a hot
cuppa tea/coffee, with samosas, vada pav, hot spicy sambar with
idli/dosa, and for some a bowl of sweet corn soup.
Bandra is speckled
with numerous eateries and I am sure we all have our favourites, but
I am going to tell you where I love to eat these rainy day delights
and why.
The Punjab Sweet
house in Pali market is where I run to for a hot fresh samosa golden
brown and crispy on the extrerior with a soft potato filling inside
which lights up any heart. I love their samosas because it does not
have an sweet raisins and cashews, like some other punjabi samosas
do.
If you cross the
road from Punjab Sweet house and walk down the lane opposite it, you
will reach my favourite south indian restaurant here in Bandra,
Shree Sagar, which serves my favourite idli-vada submerged in piping
hot spicy sambar, like desi dunkin donuts. Their sambar is a close
second to the best sambar in all of mumbai that is of Madras Cafe at
Matunga. I love their sambar because its not sugary sweet and the
vegetables and lentils have had enough time to stew, and spices dont
taste raw. Everytime I visit Shree Sagar I just can't get enough of
their Sambar and my continuous demand for 'ek aur sambar' six or
seven times over, is met by a smile from their very obliging staff.
My husband eats their rava masala dosa without oil, but prefers the
palak dosa at Amrut Sagar on Hill Road, I on the other hand only
enjoy toast butter at Amrut sagar. Shree Sagar has an added bonus
they do a better coffee than Starbucks, Costa or Cafe Coffee Day.
Maharastra Chana
Bhandar at Pali market has some mouth watering, eye watering, super
green chilli spicy batata vadas, yet feels like a great luxury on a
wet and windy day, with some garam garam chai it hits a sweet note
and satisfies my spicy cravings for a bread and potatoe sandwhich. I
love it sooo much because it reminds me of my days in junior college
outside Sinhal's classes Nana Chowk at which time a vada pav was only
Rs. 2, and my mother complained about it being too expensive because
in her time it was 50p outside Sofia College.
Last but not the
least of my rainy day favourites is a mean sweet corn chicken soup, I
am a pure non-vegetarian so I cant think of sweet corn soup without
chicken and an egg drop. But, I know many people who like mushrooms
or baby corn/carrots and french beans in theirs. I can only
therefore, recommend Mr. Chow for a good portion size, taste, warmth
for their soup. Several of my friends though prefer the sweet corn
soup from China Gate, yet some others would recommend Joseph's
Kitchen or 5-Spice. Better then the best Sweet corn chicken soup
you would get at my house, if I had time I would put up the recipe
for you. Write in if you really want to know.
Eat, Sleep, cuddle
up watch the wind and rain dance while you eat your tasty rainy
treats.
Waiting to hear from
you soon.....xoxo TḗḗJay
A Recipe for your
very own Sweet Corn Chicken soup (makes 4 bowls)
Ingredients:
¼ cup chopped leaks
OR ½ an onion chopped
4 thin slices of
ginger
1 clove garlic
1 celery stalk
3 pieces of chicken
with bone (prefered neck pieces, gizzard, legs, or wings)
¼ cup fresh corn
kernels
1 can of cream of
sweet corn (prefered brand Sil)
1 tablespoon
cornflour
½ bowl cold water
1 egg
salt to taste
Method:
- For the soup stock, in a pressure cooker take 2 ½ cups of water to that add the leeks, ginger, garlic, celery, chicken, fresh corn kernels and salt to taste.
- Close the cooker and cook on high heat tillyou hear 7-8 whistles. Turn off the gas, and wait till the steam reduces.
- While you wait dissolve 1 table spoon cornflour, in ½ bowl of cold water. Empty the can of creamed corn in ½ cup water and whisk.
- Open the cooker, strain the stock into another utensil, shred the chicken and return the fresh kernels back into the stock, cook on a low flame.
- Add the creamed corn and water mixuture to the stock. When the stock and creamed corn misture come up to a boil, add the cornflour misture and stir continously till the soup thickens.
- Whisk one egg and add to the thickened soup, stir with a fork. Taste. Add salt as per your taste.
Sip spoonfuls of
soup sitting by the window with chilly-soya-vinegar, well worth the
effort.
