Day #4 was dedicated to 2 key utensils in an Indian kitchen, namely the TAWA and the HANDI. Tawa is an easy to use flat plate without the edge of a pan so it is quite flexible. It is used to prepare most dough related items ranging from a simple Chapati, Nan, Roti to the more decorative items like Dosa, Kulcha, Parantha and of course, my all time favorite the Pappadom. As for the Handi it is simply a clay-pot for simmering curries, as braising meats is not as prevalent since vegetarian is still mainstream so a Handi is perfect for the maze of curry recipes. Once the curry is in the Handi simmer will begin with the lid on, and aluminum foil is used to tightly wrap the mouth with the single purpose of releasing that salivating aroma of whatever ingredients inside. This moment alone will capture the heart and soul of diners .. something like that.
I wanted to present two rather unique Tawa recipes :
*Kohinoor Bhaji : large kernels of corn cooked in Masala, served with beautifully flavored Pav or Indian bread cut like large croutons
*Bano Kebabs with Macaroni : kebabs from pea puree stuffed with Paneer, served with the Macaroni mentioned earlier
Incidentally 'DUM PUKTH' is an Indian cooking method essentially translated as 'cover' and 'steam or slow cook' .. ask for that in a restaurant, it is really well done be it vegetarian or non-vegetarian.
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