Image source: Unp
My encounter with different types of salts (non-iodized) available in India has been recent and I thought that it will be good to share the same with you.
When I started using organic products, like most people I was not aware of different sources from where I can buy most of my supplies. Now things are more progressive! Most of the big supermarkets and gourmet stores stack up Indian salts along with some imported ones. I find the imported ones too expensive for my pocket and I think I’m going to try to make some of my flavoured ones at home soon . Meanwhile have a look at some of the varieties that I’ve tried.
Very essential ingredient in my kitchen. I’ve been off refined/iodised salt when I was introduced to rock salt. It is used in all my daily cooking Indian or Western. You can also use them virtually in all your cooking like a regular salt and can be used as a table salt too.
I’m slowly getting used to this salt. It’s a little moist salt and takes time to judge as to how much to use. Sea salt can be used in pickles, salads or in baking. You can also use them in gourmet cooking if you are up for some flavoured salts, Heidi’s recipe for citrus salt.
If you are interested in making your own salt, try this! I wouldn’t dare to make some in Mumbai.
Brands that I have used for sea salt – Conscious food
Himalayan Salt Crystals
The crystals are pale pink in colour. However, when I grounded them they were more of pale white. It can be used similar to the table salt
Brands that I have used for sea salt – I bought some from a store in Auroville.
Black Salt a.k.a Kala Namak
An unrefined pinkish looking salt, found in both crystals and powder form. It is mostly used in Indian cooking like juices and chats.
Brand that I have used for black salt – Navdanya
So next time when you shop around, you know what to look for .
Some interesting salty reads…..
Recently food bloggers in Mumbai celebrated the Terra Madre Day – an annual event celebrated on December 10 every year by the Slow Food network around the world. The objective of this day is to underline the importance of eating locally.
I participated in the event by making something sweet. Whenever we had any functions at home, we always had the maharaja/cook prepare malpua with rabri which is one of my favourite Indian desserts. I was short on time and wasn’t sure about how the malpuas will turn out, so I decided to make shahi tukda/shahi tukra with rabri.
Shahi tukra is a rich dessert which originated from Hyderabad. There is no compromise on this dessert. If you want to enjoy the dessert for its true essence please don’t compromise on the ingredients.
You can serve the dessert either the traditional way by cutting the tukda in triangles or you can bottle them up like the way I did or even serve them in a nice fancy glass.
Warning: this dessert is not suited for the weak-hearted!
2ltr creamed milk or buffalo milk (I used Govind’s organic milk)
5tbs raw sugar (organic – Conscious Foods)
1tsp pure vanilla powder (organic, available at Naturally Yours )
4-5 slices Brown or white bread
ghee for frying (organic from Eco fresh, available at Naturally Yours)
1 cup raw sugar (organic – Conscious Foods)
1/2 cup water
1/2tsp vanilla powder (organic ,available at Naturally Yours)
2tbs chopped almonds/pistachios
Optional: 4-8 clean bottles or any fancy glass
Heat the milk in a heavy bottom pan on low flame. Keep stirring and allow it to boil and thicken. It will take about 1.5hrs for milk to thicken. Add sugar and allow it to blend and melt into the condensed milk. This will take another 10 minutes. Add vanilla powder and mix well. Allow it to cool.
Cut the bread slices in triangles or stripes. Meanwhile keep the sugar syrup ready and should have a syrup like consistency. Let the syrup boil on low flame. Heat ghee and deep fry the bread until dark brown. Take care not to burn them. Even a lightly burnt bread will hamper the taste and spoil the dessert. Once done, transfer the tukda into the slow simmered sugar syrup. Stir it well so that the sugar is well coated. Take it out of the pot and allow it to cool.
Place the tukdas into a tray and pour the rabri and sprinkle some almonds. Refrigerate for 2 hours before serving.
If using a bottle or a glass – break the tukdas into medium sized pieces and pour rabri and sprinkle some almonds. Layer them in two and they work great visually.
Christmas & new year is around the corner and please please hop on to Dalal Enterprises and order their great meal (strictly for non-vegetarians) . My ‘star’ dessert also included. I’m also taking dessert orders and have created a page with all the details. So hop on to order!