Food memories from Germany

Down foodpath

I am an MBBS, MD General Physician.  I am an epicure and a traveller.  This is what makes me really happy and relaxed.  I have been to countries like Germany, US and many more to count.

I am taking my father – Late Dr Ram Prakash Monga founded Monga Clinic’s legacy forward in extending the goodness of Ayurveda in ethical manner to the new generation. My motto is to share and spread the best of information about ancient old heritage healing system of Indian culture — Ayurveda. To unfold the many mysteries of various formulations of Ayurveda and to use for benefits of his patients. My specialisation in Clinical Pharmacology gives me ability to understand the properties of ayurvedic medicine none other than an expert.

The memory of one gorgeous morning in the Germany still very much subsists in my memory.  My phone alarm punctures my deep dreamless slumber at the crack of the dawn.  I flop an arm out of the cover searching for the piece of paper which read “meeting with Mr Kapil”.  Kapil and I met during our graduation. After spending 4 years in the same college, we became best friends.  After practicing for 2 years in New Delhi, Kapil decided to shift to Germany with his family.  I promised that I will surely visit him in Germany, though I still doubted if I will ever get a chance to visit him.

It was 9.30 am when my phone rang which I answered like a bullet. It was my cab driver whom I had booked from the same hotel I was staying in. It took us a trouble-free 20 minutes ride to Kapil’s place. I had one of the warmest welcome anyone could get.  I met his family after so long and he introduced me to his lovely daughter Sneha, who was now a year old.  As Kapil took me inside my gaze got stuck on a home bar, which had one of the finest wines of the globe.  I remember Kapil told me about his wine collection.  On the left was a frame stuck on the wall, maybe of the early days of David’s marriage, where he and his wife were holding hands in front of the Taj Mahal. We sat down for a coffee and a chatting session and we started talking about life, work and new developments.  

Kapil had become really fit. I remember he was in the wrong side in 90s, when we were in college. He told me that his wife has been keeping a close watch on his eating habits.  After that Kapil’s wife in a very thrilled voice said “you would love what I have cooked for lunch”.  I was starving by now and would devour anything no matter how it would taste like. 

It was time now for me to taste some of the amazing wines and Kapil’s wife to prepare for the lunch.  He took out a bottle of chandon red wine, one of the high end wines from his collection. Chandon is undoubtedly my favorite too. By the time we could easily sniff the aroma of the food that was being cooked in the kitchen. When it arrived I was pleasantly surprised by how it looked. It was Kasespatzle, a noodles made from wheat flour and egg, Germans love it. It was tasty and filling.

But I was unapprised of something which was kept as surprise. The hosts had prepared an apple strudel, a traditional pastry in Germany, Austria and in many countries in Europe. It was something which I had never tasted in my life. It was luscious and creamy. I didn’t hesitate even once and asked them about the recipe. It was the first thing I prepared when I
came back to my home in Delhi.

Recipe

Apple Strudels

Ingredients

peanut oil for frying:
                                    1 1/2 qt
steel cut oats: 1 cup
coconut milk: 1 cup
Water: 3/4 cup
Apples: 2 large
Lemon: 1
Cinnamon 1 tsp
apple pie: 1/4 tsp
light brown sugar: 3/4 cup
pure maple syrup: 2 Tbsp
sea salt: 1/4 tsp
walnuts, coarsely
     chopped: 1/2 cup
golden raisins: 1/2 cup
egg roll wraps: 12
Sugar: 1/4 cup

Method

Soak oats in coconut milk and water in refrigerator overnight. Heat peanut oil in wok or large pot. Peel and chop apples into 1/2 inch pieces and place in small bowl; sprinkle with the juice of the lemon and stir to coat.

On high heat combine soaked oats, apples with lemon juice, spices, brown sugar and maple syrup add salt. Cook 10 minutes uncovered and stir.

Add walnuts and raisins; stir well and continue to cook, covered, on medium heat 5-10 more minutes, stirring occasionally. When apples are tender and oats are cooked, transfer to a bowl to cool slightly.

With a corner of an eggroll wrapper pointed towards you, place two tablespoons of filling in the middle and spread from side to side, leaving one inch on each side. Pull up bottom corner and snuggly cover filling. Bring each side corner over, and pat edges of remaining top corner with water. Roll to seal, making sure the end is tucked under. Repeat for remaining egg rolls.

Cook three at a time in heated oil for one minute on each side, or until golden and crispy. Drain well on paper towels. When ready to serve, cut each diagonally and stand one up; Sprinkle with sifted powdered sugar. Serve warm.


DH Newsletter Privacy Policy Get top news in your inbox daily
GET IT
Comments (+)