A Childhood Dish Through Time: My Parents' Special Meals
As a child, my life was filled with a variety of delicious meals cooked by my parents. Each dish had a unique story that made it memorable. Today, I remember two particular dishes that stand out, especially the Rajasthani special dal baati my mother lovingly prepared, and my father’s method of cooking chicken in a bottle, a technique that has a special charm.
My Mother's Rajasthani Special Dal Baati
My mom is an incredible cook, and I love every meal she prepares, but if I had to choose just one, it would be the Rajasthani special dal baati. There's something about the combination of flavors that just feels homey and comforting. Here's a simple recipe to recreate the delicious experience:
Chicken on a Bottle Recipe
Wash and dry the chicken with napkins or a towel.
Rub the chicken inside and outside well with salt, ground pepper, and olive oil.
Cut the garlic cloves into cloves and make slits in the skin of the chicken. Insert the garlic cloves under the skin.
Pour 1/3 of water into a glass bottle (you can use a beer bottle or any glass bottle with a volume of about 0.5 liters, preferably with a bottom and a neck wider than a normal bottle, or a simple glass jar of 0.7 liters).
Place bay leaf, peppercorns, and lemon slices in the water bottle.
Place the chicken on top of the bottle.
The chicken's wings can be hidden so they don't burn by making slits under the armpits.
Put the bottle with the chicken in a frying pan or other metal container with water to catch the fat draining into the water when baking, otherwise, the fat may burn and dirty the oven.
Put the chicken in a cold oven on the lowest level or such a level that the chicken does not touch the top of the oven.
Bake the chicken at 180 degrees for about 1.5 hours (adjust based on the chicken's weight).
To check if the chicken is ready, poke it. If clear juice flows out, the chicken is ready. If opaque red liquid flows out, continue cooking.
Although olive oil was hard to come by in the Soviet Union, my dad might have used sunflower oil or none at all. Alternatively, the bottle might have been from kefir, just chicken roasted on a spit. Regardless, the outcome was always delicious. It was a perfect treat after a day by the Kama River during summer school holidays. After swimming, nothing beats a juicy, savory meal.
My Father's Frikadeller Meatballs
When I lived with my parents, my mom made dinner almost every day. However, once I moved in with my dad for summer breaks, my favorite meal was his frikadeller meatballs with lingonberry jam, syltede sild pickled herring, and home-made rugbrd (rye bread). We typically had it on Monday nights. My dad's version was always the best, even though I tried to recreate it with the recipe he shared. There's just something special about a dish prepared by a parent that makes it taste uniquely delicious.
Conclusion
These dishes are not just meals but a part of my childhood, full of love, warmth, and the memories of my parents. While the years have passed, the recipes have stayed with me, and I often find myself reminiscing about those special meals. Whether it's the creamy dal baati or the juicy frikadeller, these dishes hold a special place in my heart and remind me of the simple pleasures of family and home.
Keywords: Rajasthani special dal baati, chicken on a bottle, traditional family recipes