Did you all have lots of toys when you were little? I didn’t. It was a different time, wasn’t it? At least where I was standing. Parents didn’t just go out and buy a talking doll along with their weekend grocery, nor a hopping bunny when a child did all her chores. Money was far more thoughtfully spent, and children far less, well, indulged.
I have to admit, I liked that time. I liked it even when I was in it. When you don’t have a lot of toys, you become a little more ingenious with your time. Which reminds me of a line I saw on this poster recently – Creativity is subtraction. It really is.
Till I was about nine years old, we lived in a joint family, in a large old house in Central Calcutta. I remember sitting on the terrace with my friends and making clay utensils, and dolls from scraps of cloth. We would bake the little clay dishes in the sun, and have lavish weddings for the dolls. With real food. The food was always real. And usually stolen from our respective kitchens.
D and I try to give Chotto-Ma a sense of that…lessness. She still has more than we did, but less than most. And one of her favourite toys is a little cloth girl that I made for her some time ago. Like the little cloth girls I used to make in the old terrace in the old days.
This is Zaza. She lives in an Altoids box.
To me Zaza, and her curiously strong bed, stands for the sparseness of another time. A time when I made do with what I had. And made memories that stuck in my head like multicoloured Post-its.
It’s also the way I cook best: making do with what I have. Foraging through my cupboards without a plan. Throwing things together as I jigsaw tastes in my head. Do you do that?
Butter beans & pistachio tikki
You can soak the butter beans overnight and boil them, but I had canned butter beans sitting in my cupboard. (Because sometimes you just need cans.) And then my eyes landed on a jar of pistachios.
Tikkis came about, and they were very good, so I had to share them with you.
These tikkis have a very interesting combination of spices, but don’t hold yourself to them. Make do with what you have. Swap butter beans with black-eyed beans, pistachios with cashew, basil with parsley. Let your cupboards take the call.
3 cups boiled/canned butter beans
1/2 cup pistachios
A handful of basil
1 green chilli
1/2 tsp sumac (if you don’t have this, add a squeeze of lemon juice for a slight tartness)
1/2 tsp coriander seeds (dry roasted in a pan)
A sprinkle of coarse black pepper
1 tbs flour (if needed)
In a blender, or with a mortar and pestle, coarsely ground together the pistachios, basil, roasted coriander seeds and chilli along with 2 tbs of olive oil
In a bowl, add the soft butter beans, the oil-herb-spice mix, sprinkle in the sumac/lemon juice, pepper and salt. Mix well with your hands, coarsely mashing the butter beans. Sprinkle in a tbs of flour if you need to tighten the mix a little. With your hands, form flat, round tikkis.
Heat a flat pan, and drizzle in some olive oil. Pan fry the tikkis till they’re nicely browned on both sides. Enjoy!