There is a TV series called Ravinder’s Kitchen on TLC. Here you can see an Indian girl, Ravinder, donning bright colours and a thick British accent while cooking traditional recipes with a twist in a warmly modern kitchen.
The Purple Frog has heard and seen many ‘eclectic’ Indians express dislike for her by raising the brows, rolling the eyes and ending the conversation with, SO FAKE.
So many people that it is worth dedicating one blog post to her.
Disagree with them
Somehow, The Purple Frog has always enjoyed this kind of pretentious (it’s not fake) where there is desire, playfulness, vulnerability and most of all an effort to experiment and CREATE.
So what, if in her kitchen, she rarely names the ingredients in Hindi. It could be because her Punjabi name for that INDIAN ingredient is not the same in a Tamil kitchen. Languages just unify, it’s the thought that counts.
Then the thick accent is setting and playfulness, colours of spring in her attire are definitely talking Baisakhi and the rest is her comfort with self.
Recipes in her kitchen
Well, her recipes inspired from the kitchens of every corner of India are exactly what she sounds like.
Kheer Crème Brulee, Saag Cornbread (makai roti) Ramekins, Rum Mango Lassi with fresh vanilla seeds from the pod (she calls it A Narcotic Milkshake…Lol), Amritsari Fish Pakodas made in Beer, Caramelised Onion & Roasted Garlic Naan, Curry Prawn Puff, Crab & Sweet Corn Samosa, Baked Fruit and Nut Dal Kachori, Mango Saffron Baapa Doi Cheesecake, Smoked Rose & Beetroot Raita, Passion Fruit Mousse with Pistachio & Mukhwas Chikki, Double Peanut Chocolate Barfi and more things like that.
She has clearly TRIED blending what’s inside her home where she lives with one culture and the temptations of the outside world where she operates with varied cultures.
Her love for the crackling sound of zeera from her mum’s kitchen and the saltiness of salmon from the setting she is living in shows her appreciation. She is brimming with life and is capable of noticing the finer things and passionate enough to fall in love with them.
Here’s to Ravinder
Who mentions her mum and her tricks 20 times in her shows…Lol and yet takes immense pleasure in teasing her by ruining her authentic recipes with what new, thrilling stuff she enjoyed and brought back to add when she stepped out of the house.
In her shows, you can often find her smirk and say, Mum would hate this but then this is MY kitchen ma…Lol.
To give you a glimpse of this chef and her work
The Purple Frog tried looking for videos over the internet but found nothing that was close to her real work… So here are four video clippings that were recorded from the TV recordings. Hope you see the brimming life here and try the recipes from her kitchen.
Thing This Week
Double Peanut Chocolate Barfi
If you see the clip above, tried that.
Till the last 5 minutes of bringing out the recipe, it was all going fine. The Purple Frog had painstakingly arranged for all the ingredients and those like dark chocolate and coffee instead of milk chocolate and sugar that would suit the taste buds here. But just when it was melting the chocolate, a wrong decision made in haste changed the course of this recipe…It is a sad, sad story anybody who takes risks in the kitchen would relate with…
So that day,
Arranged the primary ingredient as Ravinder said, Peanut Brittle, such a glam name for the Indian chikki or mungfali ki patti…Loved it.
Then she said, “Pop it in a blender and BLITZ it”… sounded like a pop number to which one can only shake the head and go wild.
Then chose to follow only some of her instructions that went like heat lots of butter, add milk, jaggery, icing sugar, peanut butter, the peanut brittle crumble, spread in a pan, add top layer of melted milk chocolate, let it cool and freeze for about 3 hours, cut in pieces and devour.
She was calling these the surefire way to put on weight for those who need to. The Purple Frog reminisced about a few such people who have always wanted to but had none to share with…
Then all was going fine in the kitchen. Due to lil butter, a tiny amount of jaggery and extra milk, the batter was runny. That also didn’t dampen the spirit here.
When melting the chocolate with a bit of coffee powder was turning out fine but was taking time, without thinking of the consequences, added a Tbsp of hot water and in a fraction of a second it turned lumpy.
The heart sank.
The melting lacy dark chocolate with that lovely aroma of coffee turned into an ugly lump. Had not imagined such a fate of this recipe…Heartbroken, almost hatefully went about putting the SLOTHY BLOB in the batter. Trying and its disappointments are so hard to overcome…
Spent some time staring at the ceiling and wondering if it was the coffee that mixed with water and ruined it or is it that chocolate can’t take hot water for thinning, it has to be milk…or adding coffee was a bad idea in the first place or….: (
To sort it.
The only way things in the kitchen can be sorted is by putting the stuff in the freezer. It is a truth The Purple Frog swears by.
So instead of the fridge (as told by the chef), here it was kept in the freezer. Even after two hours, it hadn’t started to freeze (which means a complete recipe mishap) and some got stuck to the finger badly.
And then, Lol…nothing better tasting has been licked off the fingers here…Share this thought: