The decade of 1960’s has great
significance in my life. I went from high school to college and from college to
work. What I ate in this decade had a transition as it was the way food was
cooked. It was a decade of intense learning on all fronts, political and social
included. On political front India was betrayed by China when they started war
on Oct 20th, 1962. The entire country was shaken so was I. Just two
years ago we greeted Chinese leaders with slogans like “Hindi Chini Bhai Bhai”
(Indians and Chinese are brothers). The attack on India by China was an eye-opener
for Indian politicians. There was a great demand for soldiers and government
started recruitment under emergency commission in armed forces. Many of my
friends joined the Army and few of them became martyrs in our next war with
Pakistan in 1965. I was so keen to join Army but being underage I could not do
that. The Pakistan war was another lesson for the politicians. Fortunately we
had a great person like Lal Bahadur Shastri as a Prime Minister who steered the
country well. He had a mysterious death in Tashkent. Then after the dark era of
corruption consolidated its roots and flourished. India was passing through bad
phase. We had acute shortage of food grains and milk products. Lal Bahadur
Shastri advocated skipping just one meal a week to save on food grains. Serving
rice in restaurants was restricted; guest control order limiting number of
invitees for a social function and limitations on type and number of dishes to
be served was promulgated. This order is still in force and has not yet been
revoked. It has a similar fate like prohibition order in Maharashtra where
there is a requirement of health permit to consume alcoholic beverages. The
consumption is restricted but no one bothers and we have perhaps more wine
shops than pharmacies in the state.
Lal Bahadur Shastri took up the
slogan of “Jai Jawan, Jai Kissan” (Victory to soldiers and farmers). India
begged for food and Americans under PL480 agreement supplied substandard wheat
to India. The dark red colour wheat was not even suitable for consumption by
cattle, but Indians had no choice. The wheat that caused gastric irritation was
to be purchased in limited quantities, sanctioned by the government from public
distribution system, commonly called as ration shops. With all these limitations,
restrictions, inflation, changes in the food habits was obvious.
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| Best Khichadi ever invented |
Another important event at the
beginning of this decade was creation of Maharashtra and Gujarat and liberation
of Goa. The hereto available Bombay Chowpatty Bhel was now available at Miramar
beach in Goa. Thanks to our friends from UP, who helped spread this food
culture to Goa. In a short course of time Bhel was easily available on any
beach in Goa. Today along with Bhel even drugs are available.
I finished my college and got a
job that took me first to Kanpur and then to Lucknow. I had a different
exposure to regional food. The UP vendors who had mastered the art of Bhel in
Mumbai were expert in Chaat business in this part of the country. In those days
in Maharashtra, Panipuri was the only stuff from Chaat menu that was available,
Aloo Tikki, Dahi Bhalla etc were conspicuously absent. In UP I had that
opportunity to enjoy these Chaat specialities. Chaat later travelled world over
and with modifications. Bhel also had close cousins like Sev Batata Puri,
Batata Dahi Puri and many other variations. That’s the way food culture
changes.
As a bachelor I had to manage my
meals. During office hours whatever was available in nearby eateries was
acceptable if not welcome. Evenings was little problematic. I had no vehicle
with me and then to go out late in the evening was tiresome and expensive. The
shortages, increase in prices, living in a different state, non-availability of
good and reasonable eateries, all these had an impact on my food habits. An
alternate to rice and wheat was essential. Something that can be cooked fast,
with least botheration and is tasty was the basic necessity. And this led me to
adapt on a regular basis my favourite preparation Sabudana Khichadi.
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| Ingredients for Sabudana Khichadi |
I will share with you how I make
this preparation today rather than how it was made about five decades back.
It’s extremely simple. All you need is 100 gms Sabudana pearls (Tapioca Sago
pearls) of standard size. Don’t take mini or nylon variety. Another ingredient
is coarsely grinded powder of roasted groundnuts. You can buy a packet of
roasted groundnuts that’s practically available in every grocery store. (For
this easy availability thanks to all those who need it as an accompaniment with
booze, they are the ones who ensure its availability even in small grocery
shops). Place these groundnuts in mixer/grinder. Run the mixer/grinder in
flashes till coarse powder is ready. You will need half teaspoonful of Jeera
(Cumin Seeds), one or two finely chopped chilies, one teaspoon of lemon juice
and two tablespoonful of oil or ghee and salt to your taste. Before you leave
for work in the morning wash about 100 gms Sabudana with water. This will
remove any dirt that it might have caught in the grocery shop or while
repackaging. Soak this in adequate quantity of water. Generally when you pour
water over the washed Sabudana, pour only that quantity which will just cover
the Sabudana. Excess water will break the Sabuadana pearls and the final
product can be soggy. Less quantity of water will leave the pearls hard, which
may not get cooked. The trick is right quantity of water. By the time you
return from office you will notice that the Sabudana pearls have soaked the
water and have become large in size. Move this to a large bowl. Add powdered peanut,
lemon juice and salt. Place a Kadhai (Yoke) on gas stove, add oil or ghee. Add
Jeera (Cumin seeds), that will splatter once oil is hot. At this stage add
chopped chilies, fry for a minute, switch off the gas and pour the contents
from bowl in the Kadhai (yoke). Mix well. Transfer the contents to a microwave
casserole. Place it in microwave, cover with a micro safe plate and cook on
high for not more than three minutes. Let stand for another minute. Remove from
the oven and place the Sabudana Khichadi in a plate. Sprinkle the chopped
coriander leaves and enjoy. This is an acceptable preparation for fasting
Hindus. Many of my friends fast just to eat the Sabudana Khicahdi, ablution
from sins is secondary objective. For rich and for those who are allergic to
peanuts, cashew nuts is a good substitute. Try out.
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