In this month’s Kottu series of my mother, I am sharing her bean curd kottu at both the Virtual Vegan Linky Potluck and Fiesta Friday.
For the third week of the A.R.Rahman month, I wish to share three beautiful Hindi songs from movies. The first two movies are among my all-time favourites.
The first clip is from Deepa Mehta’s acclaimed movie Water (2005) starring Sarala Kariyawasam, Lisa Ray and John Abraham. The movie was filmed in Sri Lanka and the cast includes Sri Lankan child actress Sarala.
The second song is from Rakeysh Omprakash Mehra’s movie Rang De Basanti (translation: Colour it saffron, 2006) starring Aamir Khan, Siddharth Narayan, Soha Ali Khan, Kunal Kapoor, Madhavan, Sharman Joshi, Atul Kulkarni and Alice Patten. This song is sung by Naresh Iyer (who won the national award for best male playback singer that year for this song) and A.R.Rahman.
The last song clip is from the movie Rockstar (2011) starring Ranbir Kapoor. This clip is a lovely qawwali song filmed at Hazrat Nizamuddin Dargah, one of the most venerated Sufi shrines in Delhi. The singers are A.R.Rahman, Javed Ali, Mohit Chauhan and the Nizami brothers (whose family traditionally has sung at the Dargah for centuries).
Hope you enjoyed today’s music choice of A.R.Rahman and the bean curd kottu!
Bean Curd Kottu
- Coconut Roti – 1 cup, chopped
- Bean curd – ½ cup, lightly fried cubes
- Onion – ¼ cup, chopped
- Ginger – ½ tsp, finely chopped
- Garlic – 1 tsp, chopped, finely chopped
- Fennel – pinch
- Curry leaves – 1 sprig
- Oil – 1 tbsp
- Soya sauce – 1 tbsp
- Tomato sauce – 1 tbsp
- Crushed chillies – 1 tsp or Pepper – ¼ tsp
- Sliced tomato and chopped coriander, for garnish (optional)
- Heat 1 tbsp oil in a pan. Fry the onion, ginger, fennel and curry leaves.
- Mix in chopped bean curd.
- Add the soya and tomato sauce to the pan as well as the crushed chillies or pepper. Stir-fry for about 2 mins.
- Add the chopped roti and salt to taste and continue to stir-fry for a couple of minutes.
- Transfer to serving plate and garnish with sliced tomato and chopped coriander.
Recipe source: Raji Thillainathan.