Sholay

Short of taking the Hyderabad-Nizamuddin Durounto or Rajdhani to the capital and nagging my friend's very talented mother to cook, there is little else I could do to have authentic Makki di roti and Sarson ka saag. Now, I am very embarrassed to say that I only got to taste this very popular dish only last year. But, now that I have, there is no going back. Last January was a revelation. In the cold, foggy evening of true Delhi winter, it was comfort for the soul. Even more so was watching the preparation of this classic dish. Aunty very competently put the saag in the pressure cooker while simultaneously kneading the flour. Then she showed us the perfect way to roll the rotis - putting the little ball of dough between two sheets of tracing paper and then rolling it. That prevents sticking and makes the dough come out into lace thin flat breads. She served the rotis and saag with jaggery. It was amazing - more so when it comes out of one's home kitchen.

From that moment of tasting, I have been on the lookout for the next best thing. When a couple of my friends went to this place and notified me of it I thought - let's go try it. And Sholay did not disappoint. First of all, a note on the name. Any kid growing up in the nineties, has grown up with the mythology of this iconic Bollywood movie. And this restaurant has themed itself around this movie. Sholay  is spacious and is painted with scenes from the movie. Also, watch out the tank in the middle of the room while the recording plays dialogues from the film. I mean - mausi chakipising and pissing, anyone?

But I digress. You open the menu to quirky item names - 'ab tera kya hoga, kaliya' - kali murgh tikki, 'hum angrez ke zamane ke soup hain' and of course the chef and house special - 'lag gaya nishana' or makki di roti and sarson ka saag. The verdict - it is tasty to eat and priced reasonably. The roti is slightly more oily than usual but does nothing to detract from the taste. It is flaky and breaks easily in your hands. You add a little bit a gud  and then dip it into the saag and fill your taste buds with spicy delights. The roti is so different from what you are used to. The normal roti made with whole wheat flour or the paranthas made with white flour have very different taste from this made with type of flour. It is light and filling at the same time. And the sarson ka saag rolls around your tongue in all its creamy goodness. You know that the chef has taken time to prepare this delicacy - you feel it in every bite that you take. What can I say it is like a slice of North India in the heartland of Nizami city.  And for that reason alone I would go back to the restaurant again. So, if you have some time in the afternoon and a nice healthy appetite, take a walk down to this place and have your fill of this popular. It is not as good as Aunty's but if you judge it just by itself - it is pretty good.

Location: Chikoti Gardens, Begumpet
What to try: Malai sheekh kebab, makki di roti and sarson ka saag
Rating: 3.8/5

Rajma Masala

What do you do on a Wednesday night after you have had a long hard day? Open a can of kidney beans and make Rajma Masala. While the masala simmers, throw some rice into the cooker to steam. And voila, Supper is on the table, easy peasy. For a more elaborate meal which you might be inclined to making on Saturday nights or Sunday lunches, this recipe would be good side-dish that impresses. The trick is in the making of the curry base with just the right balance of the various spice powders.
Rajma masala or spicy kidney bean curry is an iconic dish that comes from North-India. The proper setting for partaking this delicacy would be sitting in one of the dhabas that line the roads of northern state of Punjab ladling generous servings on trays and a mountain of paranthas dripping with butter. There would be small bowls of slitted chilies, onion slices and lemon wedges alongside. But, after a hard day's work, a quick meal is the way to go. And this versatile dish becomes the epitome of that quickness.
The shortcut is a can of kidney beans and a squeeze packet of ginger-garlic paste available at super-markets. The only prepping needed to be done is slicing one medium onion and tomato and sliting two chilies[or one for the faint-hearted]. And, of course waiting for the rice to cook. But, bottom line-the food would be done in mostly around twenty-five minutes. About enough time to cleanse, tone and moisturize the day away.

Ingredients:
1 can of kidney beans
1 medium onions sliced
1 medium tomato diced
2 green chilies slitted
2 tbsp ginger-garlic paste
1 tbsp red chilli powder
1 tsp coriander powder
1 tsp cumin powder
1 tsp garam masala
1 small lemon
salt to taste
oil for frying

Method:
Heat a tablespoon of oil in a frying pan. Saute onions for ten minutes till slightly browned.
Add the ginger-garlic paste and tomatoes. Fry for five minutes till the tomatoes soften a little. If the masala sticks add a little water.
Sprinkle all the spice powders and fold everything together.
Add the kidney beans and the juices from the can. Sprinkle salt and let the masala simmer.
During this time put the rice in the cooker or if you have frozen chapathis put them on to heat. [You see how ridiculous slacking I am indulging in right now. I have no doubt that you understand the impulse]
The masala would need ten minutes to cook and then you can squeeze a little lemon on top of it. Keep the curry on till ready to serve.
Slice some onion, cut some lime into wedges and slit a few chilies if you have the time. Ladle hot rajma masala over steamed rice and get ready to devour.