Quick Recipes from The Farm Kitchen
The farm-to-table movement is taking over the world with fancy menus and even fancier tablescapes establishing the ‘more is more’ style. We decided to take a look back at the farm kitchen and their classic ‘less is more’ approach. The Kindness Meal team arrived at JR Farms in Med village, Rajasthan to take a closer look and try hands at the farm's way of food.
The concept of a pantry at the farm seems like an oxymoron. And so there was none. Just a small shelf with little bottles of salt, sugar, spices and loose-leaf tea. A water tap on the corner for all the washing, cleaning, cooking, and drinking. An old broken gas stove. A very few utensils. A heavy roti tawa. And silbatta, a grinding stone.
What followed was the most humble and the most satisfying feast ever!
Black Wheat & Farm Green Parantha
Ingredients:
100 g black wheat flour
100 g mixed greens (carrot leaves, methi, spinach, radish & beetroot leaves)
Salt as per taste
Black pepper
Mustard Oil for cooking
Method:
Tear all the greens with your hand in small shreds. Farm cooking is always zero waste and so discarded greens were used for this.
Mix all ingredients except cooking oil and make a stiff dough.
Roll small triangular paranthas.
Apply mustard oil on an iron griddle on low flame, flip and change sides when cooked.
Winter Green Chutney
Ingredients:
100 g fennel leaves with bulb, chopped
100 g coriander leaves, chopped
2 green tomatoes, roughly chopped
1 small ginger
1 tbsp cumin seeds, roasted
Salt as per taste
Method:
On a grinding stone, coarsely grind the fennel and coriander leaves into a paste. Add splashes of water to aid grinding.
Once the leaves are ground into a lumpy paste, add green tomatoes and grind more.
Add ginger, roasted cumin seeds and salt.
Grind into a smooth paste.
Serve with the black wheat parantha.
Saunf ki Chai
Ingredients:
50 g fennel leaves
10 g carom seeds leaves
1/4 inch ginger, crushed
1 tbsp lemon juice
Method:
In a pot, add 2 cups of water and bring it to a boil.
Now, add all the ingredients and simmer on medium flame until it reduces to 1 cup.
Turn off the gas, and cover the pan for 2 minutes.
Strain the tea and add lemon juice. Serve warm.
