The Food / The Himachali Khaana

Meetha

The last few weeks have been maddeningly hectic. Family came visiting, I went vacationing, then Arjun Singh fell ill and time was spent in nursing.. all in all, action on the blog was lessening.

I'm a poet and I know it.

Anyhoo, I needed to reduce the count of draft posts vs published posts. And I thought I would start by sharing a simple pahaadi recipe with you all. It’s a sweet dish; the simplest sweet treat that anyone can whip up in 10 minutes.

Meetha, or as they say it in our side Mitha. Mitha feat

Mitha is essentially a sugar syrup cooked with fennel and boondi, and the memory of the first time I had it is so vivid in my head. The whole family had gathered together for a family occasion, and my naani had called a pahaadi cook to make the meal. We were eating on pattals (plates made out of leaves) and after finishing the main course I went to have the dessert, which was mitha. My mom told me to have it with some rice, and not knowing the right proportion of eating the dish, plus the fact that I eat rice like a truck driver, I took a ton of rice, and then poured an equal amount of mitha on it. Wrong idea. It was too sweet and too syrupy and too thin for my liking. And I complained. That’s when my mom showed me the right way to eat it. She took about a ladle of rice, and about 2 spoonfuls of the mitha and served that to me. What a world of difference THAT made. The mitha was not overtly sweet, and I could taste the fennel more than the sugar. And the whole dish was sweet rice rather than being sweet syrup with bits of rice.

Mitha4

And as is true everywhere, every household has their own way of making this dish. But my father, the awesomeness that he is, has an APL and BPL version of mitha. For those of you who are still figuring that one out, APL is Above Poverty Line, and BPL is Below..  :/ (yeah, I don’t get his sense of humour too at times)

He actually shared the BPL version with me first because he said it’s not that I am poor, but so lazy that I won’t spend more time than needed in the kitchen. How well he knows me. Hugs to you, dad!

I am going to share both the versions here, and depending on how much time and resources you have, take your pick :)

Mitha5

Version 1

Ingredients

  1. Ghee, 2-3 tbsps
  2. Cloves, 2
  3. Cardamoms, 2
  4. Cinnamon stick, 1 small
  5. Sugar, 10 tsps
  6. Water, 250 ml
  7. Fennel (saunf), 1/2 tsp
  8. Boondi, 2 tbsps
  9. Dry fruits (sliced almonds, raisins)

Method

  1. In a pan, preferably with a thick base, like a wok or kadhai, heat the ghee
  2. To this, add the cloves, cardamoms, cinnamon, and dry fruits. Roast them for a minute or 2
  3. Add the fennel
  4. Then add the sugar and water, and bring to a boil
  5. After one boil, simmer the mixture until it reaches the desired thick consistency of a syrup
  6. Add the boondi, and serve hot with steamed rice

Mitha1

Version 2

Ingredients:

  1. Sugar, 10 tsps
  2. Water, 250 ml
  3. Fennel (saunf), 1/2 tsp
  4. Boondi, 2 tbsps

Method:

  1. Heat a kadhai, or work. Add sugar, saunf and water.
  2. Bring to a boil, and then simmer until it reaches the desired thick consistency of a syrup
  3. Add the boondi, and serve hot with steamed rice

Mitha3

 

I am sharing this over at Angie’s amazing blog party Fiesta Friday at The Novice Gardener

 

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8 thoughts on “Meetha

  1. Welcome to Fiesta Friday! I’m so glad you joined us; you’ve introduced me to meetha and such fun terms like APL and BPL :D Your dad sounds so cool!

    Like

  2. aww..Thank you Josette! You made my day :)
    And as for the draft posts, ugh, don’t worry, I’m leaps ahead of you.. or maybe behind..haha…
    Was my first share on Fiesta Friday and I can’t wait to continue to do so. Thanks for stopping by!

    Liked by 1 person

  3. I have to tell you that I love the name of your blog!! I also need to say that I am glad that I’m not the only one who feels like I have to reduce my draft to published post ratio!! :)
    Now, onto your post… I love the APL and BPL versions (and terms!)- I need to start doing that! Thanks for sharing this tasty dish & Happy Fiesta Friday! :)

    Like

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