Slow living in the time of Lockdown

“In a time of destruction, create something.”
- Maxine Hong Kingston

I believe the lockdown is a necessity at this point. For everyone, it's not just about getting infected, we could also infect others. Refreshingly, I’m not experiencing any distress or anxiety on slowing down. This sure has something to do with the fact that I have already seen three curfews - just that this time we are calling it a lockdown. During the Chinese aggression followed by the two wars with Pakistan, I have been locked down in my Delhi house before. With time, I have curated ways to keep busy and keep the spirits high in such difficult times.

As a matter of fact, I was always inclined towards the concept of ‘Slow Living’, cherishing the finer things in life. Lockdown has given me the opportunity to see more, read more, write more, listen more and watch more of the amazing resonance of my Balcony Garden life - a feast for the senses. Moreover, I believe in the old Persian Couplet:

'Dar kami-o-peshi ikhtiyaar-e-hast'
'The excess and paucity of everything is in our hands'

Yes, I'm a food enthusiast but not a cook, per se. What relaxes me is the creation of cuisine, its heritage, intrinsic quality, it's relevance - the story it tells! My ‘food therapy’ is peculiar- tailored for me. I love to combine fine ingredients and try inventive ways to cook them better. What excites me is the construction of food, not just the cooking. I love to use my mind to help chefs to perform better. For me ‘the mind is the master of the outcome’. Inherently, I love to be a host rather than be a guest but I am a host who loves to orchestrate the experience. It's ultimately about taste and presentation and I keep experimenting with that belief in the potlucks and dinners I host for family and friends. Their suggestions and participation keep my efforts going because ultimately the truth lies in the palette of the beholder. These days of course that is virtual.

The dishes am sharing are from my mother's recipe diary, which she started during the war with China (when everything was rationed and she needed to be frugal). She was very conscientious about ingredients and proportions. I have chosen it because it depicts simplicity and taste.
Voila Khasta kebab and Shirazi salad!

“Khasta Kebab Aur Salad-e-Shirazi ke amazish ki khoobi
Swaad kee aashiq hee jaante hain”

The combination of Khasta kebab and Shirazi salad can only be appreciated by those who love taste.

Served with a relish of green chutney and a Tomato Cut (Indian Salsa). It can be combined with a bread of your choice.
Personal suggestion: Flaky Indian Bread and a glass of buttermilk.
For dessert Mangoes, of course.

SHIRAZI SALAD
(Portion: 1)

INGREDIENTS:
Persian Cucumber - 1 no.
Cherry Tomatoes - 5 no.
Flat Leaf Parsley - 25 g
Lemon Juice - 10 ml
Black Crushed Pepper - 2 g
Salt - To Taste
Extra Virgin Olive Oil - 5 ml or Salad oil
Pomegranate Seeds - 10 gm

METHOD:
Cut the cucumber lengthwise and take out slices (half-moon slices) out of it.
Roughly chop flat-leaf parsley.
Take a bowl, add lemon juice, salt, black pepper to it. Add Extra Virgin Olive Oil to it and with the help of a whisk emulsify the dressing.
In a mortar and pestle crush cherry tomatoes and chopped flat-leaf parsley together. Avoid crushing too much and turning it into a paste.
Toss cucumber, crushed tomatoes, pomegranate seeds and parsley in the dressing.
Garnish with more pomegranate seeds.

KHASTA KEBAB
(Serves 2 to 4 guests)

INGREDIENTS:
Goat Leg Minced - 500 gms (Raan ka keema)
Peppercorn - 4-5 nos.
Oil - 1 tablespoon
Black cardamom - 1 no
Green cardamom - 2 no
Ginger - 1 inch piece
Onion - 2 nos. (medium sized)
Eggs - 2 nos.
Salt to taste
Deseeded green chillies - 3 or 4 chillies (finely chopped)
Cold pressed oil5 - 6 tb spoon (for pan frying of kebab)
Processed cheese cube - 2 nos. (20 gms)

METHOD:
Transfer the goat mince in a thick bottom pan along with peppercorn, salt and oil and keep it in the refrigerator for 2-3 hours.

Add water just enough to get absorbed in the mince, and cook it uncovered along with black and green cardamom, ginger, onions till water evaporates and mixture is soft enough (but not runny) to blend and make into a roughly ground paste.

Remove the mixture from the blender and shape into a large roundel, dab lightly with oil on the surface so as to avoid drying. Keep it in the refrigerator overnight.

Next day, add grated cheese to the roundel. fold in two eggs, check the seasoning and divide the mixture into 12 smaller roundels.

Shape into Shami Kebab-shaped patties and pan grill in cold pressed oil till golden brown on both the sides.

Serve with a side of green chutney, tomato cut and Shirazi Salad.