Times have changed and how? What we eat out has changed a lot and can discern from what we used to order earlier and what we order now. From Paneer Kadhai, Prawns Koliwada, Veg. Kolhapuri just a few years ago to Prawns Martini, Tex Mex cuisines, Disco Fried Eggs, Sushi, Monkey Shoulder, Classic LIIT in main courses and hard drinks and so much more that I can’t even recollect.
Just during one such meet-ups at a resto-bar, we were discussing the same and we reminisced about some of our classic dishes. We could not help but giggle at some of the dishes we used to order. And also some unique mom-made recipes which is not possible to have now.
Here’s a quick look at our old time favourites:
Methi Matar Malai
Some of us confessed to eating methi (fenugreek) only when made this way and so, Methi Matar Malai was a staple dish we always ordered. The other joke going around was what’s the point in eating a bitter-tasting vegetable when it is made sweet? Jokes apart, the sweet, creamy gravy with green peas and methi is great when other dishes are spicy or non-veg. Now I always make Methi Matar Malai by following this recipe.
Veg. Kolhapuri
The favourite of the ‘Spice Girls and Guys’ in our group. Goodness. Some of us had such a high preference for fiery food that the Veg. Kolhapuri had to be part of our order. On top of it, they would ask their sabzi to be made a little more fiery. Then would come that point when each would prod the other into finishing it. Fun watching them, making excuses. Guess, now those times can be replicated only at home. Here’s the recipe I follow for the yummy sabzi.
Malai Kofta
Malai Kofta, the favourite of the ‘Dairy Lovers’ in the group. Tender paneer koftas cooked in a rich onion-tomato gravy with roomali rotis, is so yummy, even the non-veg lovers would swear by it. I make sure I follow the best when it comes to making traditional recipes, like the link given here.
Chicken Saag
Not really a restaurant preparation. This Chicken Saag recipe is what our college friend would bring from home or would have it made when we would be at his place for a stayover. Remember reading somewhere, that adding vegetables to meat was a practice in various regions of Uttar Pradesh and this influenced the cuisine of Bhopal too. A unique recipe that we would call ‘Red Vegetable Chicken’ is what we would look forward to. Now, even I make it at home using this link.
Bet you too would have some interesting recipes to share. But do try out these yummy recipes like I always do.
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