I have been thinking a lot. Nothing in particular. Everyday news update becomes unconscious thought process in my mind..... Lokpal Bill, Anna’s fasting for twelve days, whole country in a tizzy, breakthrough in parliament and everybody waiting with bated breath for Anna to break his fast. All this again reiterates that rich or poor, “roti, kapda aur makan” still holds fort for everybody.
All our yesteryears’ cinema has vouched for the hero trying to earn his “do waqt ki roti”. That brings us to the fact that most people over the world “live to eat” rather than “eat to live”, food is a constant thought in everybody’s mind all day whether you are running the family show or catching up with friends for an after work drink. In happiness and in sorrow, food is the only constant does not change. I’m Bengali by birth & DNA which means I belong to a “tribe” which reveres food and everything that is remotely related to it. Coming to the point, breaking the bread at the end of day is the crux of the matter.
This brings me to comfort food – things which we would like to have in times of distress, ill health or plain and simple when one is down and out. Food which helps us to bring back happy childhood memories and comfort it offered. Right now while I’m busy pounding the keys to write this blog, numerous comfort food comes to mind. Fish Stew(Macher Jhol) and rice when one is convalescing, kedigree(kichuri) on a rainy day with numerous fries as accompaniment, instant noodles(Maggi) at times of distress, curd rice during extreme summer months, chicken stew and toasts during high temperature and runny nose are a few cases in point.
So what sets comfort food apart from the others? It is not high on presentation, is prepared with basic ingredients available at home and it certainly does not make it to the “carte du jour” of popular restaurants. In short, it is not gourmet food. High on “nutritional value” can be one reason. On the other hand, I can think of many recipes which are just out of this world but sinfully calorie laden in today’s day and time. My point of view is that it is in our DNA, part of our mental system, contributes to our emotional wellbeing and most importantly provides a sense of security. Ask any frequent traveller what does he misses most and his answer will probably be home and homemade food. However much we might devour the best of cuisines from round the world, we will revisit our DNA food. Ask a Bengali what would he like to have most of time? Pat comes the reply - fish stew and rice.
I’m all for comfort food. Maybe I’m aging. Things which I looked down upon with disdain during my younger days when my mother drove me wild to eat certain food which she was quite sure would do world of good to me are the ones I look forward to now. I have also started digging out recipes which are a dying art now, recipes which reminds of my mother painstakingly preparing them. But I’m ready to spend that time for the notional sense of security that prevails even for a short while.
Here’s sharing with you one of easiest yet tastiest from the list of comfort food – Chicken Stew. Do let me know if it brought back fond memories!
Half kg Chicken(preferably boneless) – cut into medium bites – serves four to six people.
Cinnamon,clove,cardamom, bay leaf – all put in a muslin cloth and added while cooking, to be discarded while serving the stew.
Onions – very thinly sliced.
One medium tomato – diced into four pieces.
Ginger paste – half a teaspoon
Garlic – half a teaspoon(optional)
Veggies – carrots – diagonally diced, french beans,potato – halved(optional, one can be shared between 2 persons)
Salt to taste, a pinch of chilli powder, cooking oil – 2 tbsp– of one’s choice, butter to flavour before serving.
Lukewarm water.
Heat oil in a stock pot (deep bottom utensil), add sliced onions, ginger & garlic paste, tomato,veggies and saute. Add chicken and saute till slightly brown,add lukewarm water to prepare enough stock, add salt to taste and a pinch of chilli powder. Lower the tied up muslin cloth with whole spices into the broth and slow cook till the chiken is tender and falling off when poked. One can also cook the chicken first in the broth and then add the veggies five minutes before finishing if you want your veggies to be crispy. Potatoes though have to be added earlier. Put butter into the warm broth before serving. Stew can be served with buttered rice with herbs, garlic bread/toast rounded off with some homemade custard and fruits.
