Plummy Accents

8216;8216;We observed a change in Indian lifestyle, where people are becoming more health conscious and trendy. They want to use newer and more nutritious ingredients in cooking,8217;8217; says Sumit Saran of the California Prune Board India, who is determined to raise awareness about the nutritional goodness and culinary uses of prunes.

Substituting prunes in cakes and desserts for raisins or tutti frutti was the obvious first step to making them more palatable to Indians.

But experienced chefs specialising in Indian cuisine seem to have plumbed the soul of this fruit and reincarnated it as an updated version of popular Indian dishes.

In a recent cooking demonstration at the Garden View at Taj Lands End, Mumbai, chef Sanjeev Kapoor spoke to a rapt audience about the fruity, chewy morsels.

8216;8216;Kismis has always been a favourite ingredient in Indian fare and prunes are a tastier, healthier substitute,8217;8217; said Kapoor, rattling off a host of ways to use prunes in Indian food.

8216;8216;Along with other dried fruits, bits of prunes can be stuffed in kebabs, koftas and poultry. It can be mashed with tamarind to make an excellent chutney; used as a natural colourant for breads and cakes; as a marinade for poultry and toppings for porridge; or simply chopped and added to pulaos or biryanis, or to thick, creamy gravies to give the dish a munchier texture,8217;8217; he suggested.

Prunes are as good for your waistline as for your palate. They are a great moisture retainer and can be used as a fat replacer. But having zero saturated fat, sodium and cholesterol, they are a healthier alternative to other fats such as butter or oil. They requires no refrigeration and don8217;t spoil easily.

8216;8216;Probably, the day is not far when children8217;s lunch boxes, ladies8217; purses at kitty parties and travel bags will have prunes in all its variations,8217;8217; says Saran.

Why wait for that day? Try this recipe in your own kitchen today.

PRUNE BHARWAN TANDOORI ALOO
INGREDIENTS
150 gm prunes
1 kg potatoes
50 gm cashews, broken
20 gm chaat masala
20 ginger, chopped
30 gm kamrak starfruit
30 gm coriander, chopped
100 ml mint chutney
Salt to taste
Oil for frying

METHOD
Peel potatoes, halve them and scoop the centres out. Fry the peeled out centres till crispy. Boil the shells till almost done. Chop the prunes and mix with the other ingredients and fried potatoes. Stuff the mixture into the potato halves, and roast in the tandoor till golden brown. Sprinkle some chopped coriander and chaat masala. Serve with mint chutney.