If you are a foodie, you might probably have one big bookshelf of cookbooks in you kitchen cabinet. (most of us flip through photographs and drool over it). Every trip you make oversees, you will pick up a copy of an authentic cookbook from that city. (You promise yourself that you will learn from that). If you have a friend’s cookbook launch, you will surely collect their autographed copy. (but how many of those books have you read back-to-back?) You will ask for recipes, whenever you taste food at friends house (even though you know the recipe). You will enjoy food related TV reality shows or go to U-tube to understand the procedure in detail. (but how many of those dishes have you tried on your own?)
Nobody became a chef by doing just that.
Cooking is all about pride and passion. It is about experimenting new dishes and treating each party as a personal challenge. It is about getting your hand dirty, spilling oil, powdering face with flour, slipping on vegetable peels, scrubbing the turmeric stains off your dress. It is the process of actual cooking. To understand the technique, it is important to have a Guru. Some-one who can inspire you, guide you patiently, it could be your granny, or your mom, your dad or even a friend. Or you will need to attend some cooking workshops. Only at the live-demo, can you actually learn the basics methods, it's then you see the food created in front of you, smell the aroma, feel the texture and can taste it too.
If you have attended Nupur Varma’s cooking workshops, you sure to reach half way there.
Nupur. M. Varma (of TheWoodenSpoonbyNupur fame) is an artist, a baker and a home chef. She also holds workshops and teaches an array of food and bakes.
She personalises birthdays/celebrations cakes and also wedding cakes. She is known for desserts like Tiramisu, baked Cheese Cakes and glutton free Chocolate cake.
At the Wooden Spoon, you not only get trained in dishing out the unusual mouth watering delights, but also learn to create the perfect ambience for the evening party by using the right crockery for serving, eating, and making your food visually appetising and so on. It is all about experiences of dining out in your own living room
“The wooden spoon is the manifestation of a dream,” she admits, “a dream that there be the world in every kitchen. Food speaks volumes to me, it has always fascinated me. The exploration of the different parts of the world. Their culture, their heritage, their culinary delights.”
She pursued this throbbing interest at the Merit Swiss Asian school of management in Ooty for 3 years, consequently, during her training at Oberoi hotel in Mumbai, she felt the need to popularise the world’s cuisine and bring it to people’s home, so after extensive research and endless trials, she developed a collection of simple to use recipes of delicacies of exotic places as far flung as Switzerland, Burma, Vietnam and also grandma’s secret recipes from different parts of India.
“I have preserved the authenticity and unique flavours of every preparation while keeping in mind the Indian vegetarian palate, the recipes have been improvised where necessary, to suit the needs of the modern kitchen and the time constrained office goers.” She informs
The wooden spoon is now 15years old. Her two beautiful daughters and her spouse love to eat everything that she makes and are her official tasters and also biggest critics. Her specialities in the kitchen are Khow Suey and Thai Curry.
Her frequent trip to Seattle is always about Thai Cuisine.
“So this happened 12 years ago for the first time..... in Seattle we went to a small Thai restaurant and they served us a Thai Peanut Curry with Pumpkin and Potatoes in it and every time I got back to Seattle (which is quite often) I must visit that restaurant.” She adds
Nupur loves travelling and trying the local food, she loves feeding her family and friends with something always new. Baking and cooking is her prime passion.
She is happy to share her recipe of Amritsari Chole and Amritsari Kulcha
Amritsari Chole
1. Soak 1 cup chickpeas overnight.
2. Make a spice bag of 2” cinnamon stick, 4-5 black cardamom, 2 bay leaves, 2” ginger and tie it up.
3. Similarly make another bag of 5 tsp tea bag, ot take 3 tea bags.
4. Place the soaked chickpeas in the pressure cooker along with spice bundle and tea bags.
5. Add 2 tbsp black salt and 3 cups of water.
6. Pressure cook the chick peas upto 3 whistles.
7. Strain out the water and reserve it for later use.
8. Heat 2tbsp oil.
9. Add 1tsp cumin seeds.
10. Once it splutters add 1tsp of ginger paste and 1tsp of garlic paste.
11. Add 4-5 slit green chilies.
12. Mix and cook for a minute.
13. Add 2 finely chopped onions and cook till golden brown.
14. Add 3 finely chopped tomatoes and cook till mushy.
15. Add 2tsp coriander powder, 2tsp cumin powder, 2tsp pomegranate powder, 2tsp chole masala/ Garam masala.
16. Add the boiled Chole.
17. Add reserve water as per how much gravy you wish to have.
18. Cook the Chole in masala for 15-20 minutes.
19. Garnish with coriander leaves and serve with Amritsari Kulcha.
Amritsari Kulcha
1. Mix 2cups flour, ½ tsp baking soda, 1tsp salt, 2tsp sugar and 2tbsp sour curd.
2. Make a soft dough adding the required amount of water.
3. Once the dough is ready, add 2tsp of butter.
4. Knead the dough until it is soft and smooth. approx 8-10 minutes.
5. Cover and let it rest for 30 minutes.
6. Once the dough is rested, spread it out approx 1/2” thickness with the help of your finger tips.
7. Apply 2 tsp butter and sprinkle some dry flour.
8. Fold 1/3 of the dough, spread the dough once again to ½” thickness with the help of your fingertips.
9. Apply 2tsp butter and sprinkle dry flour .
10. Fold it into half and divide into 6-8 portions.
11. Roll it in round, shape, flatten it a bit and fill it with stuffing (of yout choice).
12. Gather the sides and mold into round ball.
13. On the rolling board, dust some flour, place the stuffed round ball and start flattening it with your finger tips,
14. Apply some water on the surface and sprinkle coriander leaves, mint leaves, kalonji seeds, sesame seeds, etc.
15. Apply water on the bottom and stick this side on the walls of your pre-heated cooker,
16. Let it cook on medium heat and once done, place a burning coal in the cooker.
17. Put few drops of oil for the coal to smoke.
18. Let the kulcha be in the smoke for couple of minutes and remove.
19. Apply butter to the hot kulcha and sprinkle some amchoor or chat masala on it.
20. Crush the kulcha slightly with your hand.
21. Serve hot with Amritsari Chole, and chutney
Follow her on Instagram @thewoodenspoonbynupur
Contact her on Watsapp at 9820042978
