One glance at the social media account of Slurpy Platter we went drooling of the known dishes, cuisines that we prepare so often and so many new too. But what mattered was the presentation and the detailing and we were even more thrilled to find out a young mom runs this platform.
Sindhu Bhardwaj shares with Mums and Stories, “ I absolutely chanced upon the journey when I was sitting idle at home back in US and didn’t have a work visa. My husband egged me on to journal the recipes as a reference for myself should I forget them (giggles) and also talk about heirloom recipes that have been passed on by my grand mom and his. And that’s how my culinary journey began.
As for photography, it was completely out of my league when I had just started. Over the years I have experimented different styles and refined to where I’m today.”
Talking about her identity as a professional Sindhu says, “ I honestly wouldn’t know how to describe myself – I cook, develop recipes, style and shoot them, so it’s all rolled into one 🙂 but my heart lies in styling because you expend a lot of creative energy into styling something, which is challenging and satisfying at the same time.
Slurpy Platter – the name was coined out of the blue, but it has become a part of me now and is also my identity. I style my food out of sheer passion for it. Of course good styling and plating plays a pivotal role, but here it is about individual creative energy that comes out in this form. Styling is a niche area and only those who are into it would relate and connect to it. For a common man a simple dish like upma/idli/kichdi would be appealing even if it is served on a plate as they see on social media platforms. Styling is therapeutic, it is just like music or mediation that calms you and has a positive effect on you. Because it is art at the end of the day and all it does is nurture, heal and strengthen you.”
As a mom to a three year old Sindhu shares some days can be quite chaotic. Sometimes it is the chaos and madness and other times it is a sheer fountain of joy. We women are multi-tasking ninjas – and we’re designed that way. I see a lot of moms whining about not being able to do what they like or finding themselves in a difficult situation which I honestly think is 80% complicated only in their heads. I’d say find your passion, work towards it, make it happen, let your work be stronger than your excuses.
Yes, raising a child, running the house, being efficient at work and everything can be a daunting task, but giving yourself that ME time- it is of paramount importance to your self-esteem and well-being. This will open up newer avenues and horizons to explore yourself better. Juggling is good but being hard on yourself and then complaining about it is not!
So coming to one of my favourite recipes, it would have to be anything that is home cooked and made with love. Of course I like the idea of exploring and eating out but that happens very rarely. My favourite recipe would have to be pineapple kesari baath a hot favourite in the house and among a lot of people who know about it. Here’s the recipe for it.
What you need:
1. 3/4 cup fine sooji, roasted
2. 1 Cup sugar
3. 1/2 cup finely chopped pineapple
4. 4-5 tbsp ghee
4. 2 tbsp chopped cashew nuts and raisins
5. 1/2 tsp cardamom powder.
6. 1 cup water divided – (1/2 cup for cooking pineapple)
7. A pinch of saffron soaked in 1tbsp milk
How to make it:
1. In a heavy bottomed pan, add 1/2 cup of water and pineapple. Let it cook until almost tender.
2. In the same pan, add roasted sooji and mix them together, and add the remaining water, sugar and mix together to form a lump-free mass. The sugar gets dissolved and cook this on medium low flame.
3. Add a tbsp of ghee and mix for 3-4 minutes, now add remaining 2 tbsp of ghee and mix until the mass starts to leave the side of the pan and is no longer sticky ( this is an indication for done-ness). At this point add the cardamom powder and mix together.
4. Heat a tbsp of ghee and add the cashews, fry until golden brown, turn off the flame and add the raisins, flash fry for a minute and add the mixture to the kesaribath, while reserving a few for garnish. Serve hot.