BHANCHAGHAR: May 2009

May 6, 2009

SWEET NOTHINGS

Its been quite sometime since I blogged on Bhanchaghar..Actually I havent been doing much of cooking and am sticking to boiled food and salads due to my evergrowing weight. This is one of my few luxuries...very basic but nice

We need

4 ripe bananas

Rasins (soaked for five minutes in water) 1 tbs in fact as much as you like

Fresh cream 1 tbs

Honey flavoured cornflakes 2 tbs

Lets get going

1. Peel the bananas and slit them lenght wise into two or three

2. Place them in a serving dish

3. Spoon in the fresh cream. (I also put a few tbs of milk as well)

4. Sprinkle with raisins and cornflakes.

Simple but simply yummy

Welcome to Bhanchaghar.

Bhanchaghar means kitchen in Nepali.

Traditionally the kitchen used to be a separate and smaller structure attached to the main house. A mud hearth, a woodheap outside, the grindingstone, chillies and maize drying above the hearth, a hollow piece of bamboo to blow at the fire, woven bamboo trays, copper water pots and brass vessels were all integral components of these bhanchaghars. And entry to this place was strictly regulated on the basis of caste and religion. Now cooking places are more modern, less formal, more secular but no longer as special as the bhanchaghars of yore.

The photograph above is of my mother in law’s elder sister's kitchen (valiamma in law) in Kerala where a corner has been delightfully preserved in all its ancient glory. A clay hearth with earthen utensils and ladles fashioned out of coconut shells and bamboo makes for a quaint and charming kitchen experience.

This blog is a collection of recipes - original and time tested, adaptations and entirely new inventions. Plus a lot of food talk.