Although the Dabbawala insist that their system is flawless, referencing a study done by Harvard, the lunchbox meant for Rajeev (Ila's husband) winds up on the desk of the lonely and somewhat grouchy widower Saajan Fernandes. From the moment he unzips the carrier, he smells that his lunch is different than it's been in the past. It's better. It's a pure delight watching him open each compartment of that tiffin, leaning into their aroma.
When Ila receives the lunchbox that appears to have been licked clean back that evening, her spirits soar, thinking that her husband was immensely pleased. After he returns home and she questions him about his lunch, she realized that her lunch did not go to him. So the next day, she tucks a note inside with the food she sends. This, as they say, was the beginning of a beautiful friendship.
You can imagine that there was plenty of food set forth as inspiration in this flick. Beautiful little eggplants, spring apples, thin flatbreads, parathas, stuffed bitter melon, paneer, and countless curries. Although not seen in the movie, I chose to make a creamy shrimp curry and pack it into a lunchbox with some fragrant turmeric rice. With all of its beautiful spices and simple ingredients, I can see Ila making this...and Sajaan eating it.
Peelay Chaaval (Turmeric Rice)
This lightly seasoned yellow rice can be served with almost any Indian meal.
by
Prep Time: 5 minutes
Cook Time: 25 minutes
Keywords: side vegan rice Indian
Ingredients (serves 6-8)
- 2 cups Basmati rice
- 3 tablespoons vegetable oil
- 1 bay leaf
- 4 cardamom pods
- 1-inch piece of cinnamon stick
- 2 cloves garlic, minced
- 1 teaspoon kosher salt, or to taste
- 1/4 teaspoon ground turmeric
- pinch of ground cloves
Instructions
Put the rice into a wire mesh strainer and rinse with cold water until the water runs clear.
Put the oil into a heavy skillet with deep sides (and a lid) set over medium-high heat. Once hot, add the bay leaf, cardamom pods, and cinnamon stick, stirring for 20 seconds or so to release some of the oils. Add the garlic and stir until it turns the color of straw, 10-20 seconds longer.
Add the rice, salt, turmeric, and cloves and stir until everything is well combined and the rice is coated with oil, 1-2 minutes.
Add 2 3/4 cups of water and bring to a boil. Put the lid on (or cover tightly) and turn the heat down as low as it will go. Cook for 25 minutes. Remove lid and fluff with a fork. Check for seasoning and adjust as needed.
Serve with a sprinkling of fresh herbs (like cilantro or chives), if you wish.
Ghagari Jhinga (Creamy Tomato Shrimp Curry)
Shrimp in an aromatic tomato-cream sauce made with coconut milk.
by
Prep Time: 5 minutes
Cook Time: 5-7 minutes
Keywords: entree pescetarian Indian
Ingredients (serves 4)
- 6 ounces (3/4 cup) full fat coconut milk
- 3 tablespoons chopped fresh cilantro
- 1 fresh green chile, finely chopped
- 1 tablespoon tomato paste
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon garam masala
- 1 teaspoon kosher salt
- 1/2 teaspoon toasted, ground cumin
- 1/4 teaspoon sugar
- 1/4 teaspoon cayenne pepper
- 3 tablespoons vegetable oil
- 1 teaspoon black mustard seeds
- 3 cloves garlic, minced
- 10 curry leaves
- 1 pound medium shrimp, peeled and deveined
Instructions
Stir all of the ingredients for the sauce together until thoroughly combined. Set aside.
Put the oil in a medium skillet set over medium-high heat. Once it is hot, add the mustard seeds. When they begin to pop (in just a few seconds), add the garlic and curry leaves and stir for 20-30 seconds or until the garlic starts to turn golden.
Quickly add the shrimp and cook, stirring, until the shrimp have cooked most of the way through. Pour in the reserved sauce and bring it to a simmer. At this point the shrimp should be cooked through. Remove from heat and serve with rice.
-both recipes adapted from Madhur Jaffrey's Quick & Easy Indian Cooking
If you'd like to join us next month, we'll be watching A Walk in the Clouds with our host Wendy from A Day in the Life on the Farm.
