I know I hadn't posted for a while - but I wasn't idle!
Well - I promised you cooking with Amul cheese, in the desi Mac 'n' cheese post; but what I didn't know was how tough it would be to get the original tinned cheese that I remembered nibbling away during my childhood.
I checked the local Indian stores, and all they had were Amul singles - and I confess I had long ago switched to Krafts and whatever else our local Giant and Safeway proffered on their shelves. So my quest for the original Amul and attempt to recreate the mac-and-cheese of another day and age seem destined to stay unmet - EXCEPT that I had the wonderful opportunity to make a quick dash to Mumbai this past month. Met family, chatted into the wee hours of the morning with sisters, took a brisk early morning walk down Worli with one of them, all with a surreal feeling that if I stopped holding my breath the images would all come crumbling down like a giant Truman show make-believe ecosphere.
Anyway it wasn't imaginary, as I now have concrete proof here with me.
Ladies and Gentlemen, I am now the proud owner of two 400g tins of priceless Amul-ya processed cheese (actually there were three, but the first got gobbled up pretty quickly within a week of my return!)
But here are pictures.Now, I know I promised to do a desi mac 'n' cheese with the Amul as soon as I got a hold of some. But I haven't been able to work it into my family dinner menu as yet.
However I have a bonus offer: I made desi-spinach frittata with Amul this morning for brunch, and I have a recipe and picture, for those of you who might be curious!
Here's the recipe:
half a red spanish onion chopped
1 green jalapeno pepper, chopped (reduce if needed)
1" piece of ginger chopped (or teaspoon of ginger paste)
1 sprig of curry leaves stripped from the stalk, and chopped if needed
half teaspoon of red chilli powder (if needed)
1 can of egg-beater ( or 6 eggs, if cholesterol is not an issue with you)
8 oz (half a bag) of frozen chopped spinach
quarter teaspoon of salt (or to taste)
2 tablespoons of olive oil
quarter can (100 g) of Amul processed cheese (or more, per taste), shredded
Heat a frying pan on moderate heat.
Pour oil when the pan is warm.
Add onions, jalapeno and curry leaves and saute till onions are translucent.
Add chilli powder, stir a couple of times then add spinach.
Stir till spinach well heated (never overcook spinach, as I believe the nutrients get lost);
add salt to taste;
spread the spinach evenly across pan;
spread the egg-beater till it covers the spinach evenly;
spread the grated cheese on top of spinach;
lower heat, cover frittata and cook for about 5-10 minutes till egg is set and cheese has melted.
Do not overcook.
Here's the picture - the proof is in the eating!