Gallery

Orange Poha with Ritu

Talk of problem-solving and the name that pops to mind is Ritu Chaudhry – my true blue friend. Whether you are faced with an onslaught of guests, or your domestic helper’s absence from work or are upset with something your … Continue reading

Pidi Karunai Thovayal ~ with Champaka Venkatraman

This is a family favourite in the house of Champakaji, a great-granny from Chennai. First featured in the Harmony Magazine for The Great Granny Diaries – a column by Pratibha Jain where age-old recipes are shared by our elders. Click to read the interview with this loving great-granny.

Pidi Karunai Thovayal

Makes 2 cups of thovayal

Ingredients
Small Yam (Pidi Karunai Kizhangu) – 3
Whole red chillies – 2
Thick tamarind extract – 2 tsp
Jaggery – 1 tsp
Chilli powder – 1 tsp
Turmeric powder – 1 tsp
Asafoetida powder – ¼ tsp
Salt – to taste

The Tempering
Split black gram – 1 tsp
Mustard seeds – 1 tsp
Cumin seeds – 1 tsp
Sesame oil – 2-3 tbsps

Method:
1. Wash the yam thoroughly. (Since yam is generally covered with mud and grit, you can soak it in water for a couple of hours. That will allow it to be washed easily.) Pressure cook or boil until tender.
2. Peel off the skin and grind along with the red chillies, tamarind extract, jaggery, chilli powder, turmeric powder and salt. If you like, you can simply mash the yam and mix the ingredients well.
3. Heat the oil in a wok. Add the gram and as it turns golden, add the mustard and cumin. Allow to pop and add the yam mixture.
4. Roast for 10-12 minutes or until the mixture is well cooked and stops sticking to the sides of the pan.

Serve with steamed rice and a dollop of ghee. Also makes a tasty accompaniment with Rotis.

~~~~~~~~~~~~~~
>> Click to read the interview with great-granny Champakaji.

Champaka Venkatraman ~ Great Granny Diaries

Meet Champakaji, a great-granny from Chennai in an interview with Pratibha Jain. The Great Granny Diaries is a column in the Harmony – Celebrate Age magazine about love and culinary bonding across generations. Click to view Pidi Karunai Thovayal by Champakaji.

She shares quick tips on cooking while passing the tray for the food photography makes coffee for her husband, taking care to wipe the counter – all at the same time! The Kanjivaram which she is wearing seems to represent her since that variety of silk becomes more and more enchanting with age. It does not look as though it has been worn and washed several times just as she does not look or behave as though she is eighty-two years old. Champakaji is the quintessential ‘Mylapore Maami’, a phrase that conjures an image of the silk-sari clad Brahmin ladies who love their culture, and grow up learning and appreciating music, dance and the arts.

Champaka Venkatraman

When the children in my family heard that I was going to interview Champakaji, who is the mother of their favourite teacher from Bambino school, Mrs. Lalitha Srinivasan, they were excited. Why I mention this is because I noticed the similarity between them – they exude the same warmth and love for teaching and learning.

Born in August 1931, Champakaji is a Tamilian Iyer who resides in a quaint lane of Mylapore in Chennai. Fascinated by her warmth and agility, I quiz her on her love for reading and chanting. She says, “Let me begin by bowing to the Almighty and my Guru Paramarthanandaji. My namaskaram to them.” This deep faith unveils the secret of her joy for life.

As I put forth my questions, she produces two small slips of paper. She has prepared herself for my visit by noting down things she would like to share. She says, “I am happy to be featured in this magazine and would not like to forget important things. Hence I jotted them down.”

She then says, “I was born on August 16, 1931 near the rear entrance of Kapaleeswarar temple in Mylapore. I think that very location instilled deep love for religion in me. Also I came from a family of high values. Both my grandfathers are judges and there are many lawyers in my family. My aunt Harini was a prolific writer. We grew up in a joint family and were fortunate to receive good schooling as well as love for music. I was amongst the first batch of students at the Stella Maris College where I did my Intermediate in Indian Music and Indian History in 1949-50. In 1951, I was married to TM Venkatraman who is an expert in Aviation and worked as the Chief Commercial Manager of Indian Airlines. We have one son, one daughter, four grandchildren and three great-grandchildren. Our children are well settled and take good care of us. What more can one want from life!”

I now understand your passion for music. What about your love for cooking? Did you learn it from your mother?
Not really. As a child, I hardly ever entered the kitchen. There was always a cook. Also, in a Brahmin household, there are many rules for the kitchen. Even after my marriage, I hardly ever went into the kitchen. Slowly, my sister-in-law taught me cooking. I do wish my mother had taught me some housework earlier in life.

In most of our North Indian families, girls are taught to work from young age. So as a daughter-in-law, what were your responsibilities?
I don’t think there is a clear divide like that. For instance, my daughter-in-law knew a variety of cooking even before her marriage. Though she is an only child, her mother and aunt taught her housework. But as a young bride, my main work was to attend to guests and give company to my mother-in-law. She had a commanding nature and I accompanied her wherever she went.

Would you say that there has been much of a difference in family systems over the years?
Yes, things have really changed. For one, the notion of joint family hardly exists any more. Girls and boys are much more independent these days.

Is that disturbing?
Not at all, this is a good system. They have their freedom and we have our space. Yet they are always there for us.

That is a very healthy way of looking at change. What brings such equanimity in your thoughts?
I am a student of Vedanta and enjoy chanting and learning the meaning of the great shlokas. Along with my younger sister Gita, I studied the Vedanta and the Upanishads for more than a decade. The message in them is bound to influence the way one thinks. Also I learnt yogic mudras from my Guru Vaidyanathanji twenty-five years ago. Regular practice of those mudras brings balance in body and mind.

Many of your relatives appreciate your shloka chanting. I have heard that you often conducted group chanting at home and taught adults as well as children.
I love music and satsang. I regularly chant Lalitha Sahasranamam, Chandrakala Stuti which is in praise of Ma Durga, and Soundarya Lahari where each of the hundred shlokas is in a different raga. I also enjoy singing the Tiruppugal in praise of Lord Muruga which gives us the capacity to work from morning to night. In Chennai as well as Madurai where I lived for some years, neighbours, relatives and children simply joined me for chanting.

Share a memory you cherish!
Two things – once when my great-granddaughter Smrithi played the Vande Mataram on her keyboard. Tears welled in my eyes and I started singing with her. And the second is whenever my other great-granddaughter Aradhana calls me from Bangalore and sings the varnam she has just learnt on the phone.

They seem to have inherited your musical talent. Have you also passed on your culinary expertise to the children?
I don’t know about expertise, but they know most of the dishes that I cook. Our food is simple and healthy, and typically South-Indian. Apart from the Yam Thovayal which I will share with you, the family loves my Brinjal side-dish with coconut milk, and also a Potato side-dish with curd gravy which is something I learnt from my North Indian neighbour.

~~~~~~~~~~~~~~
Interview by Pratibha.
Click to view the Pidi Karunai Thovayal shared by warm loving granny.

Nagari Laddus ~ with Mankawar Devi Fomra

This is a family favourite in the house of Mankawarji, a great-granny from Chennai. First featured in the Harmony Magazine for The Great Granny Diaries – a column by Pratibha Jain where age-old recipes are shared by our elders. Click to read the interview with this loving great-granny.

Fomras

The quality of your mental state is influenced by the food you eat, says Smt Mankawar Devi Fomra, a great-grandmother from Chennai. Guided by faith and devotion for the lord, she eats satvik foods and leads a satvik life. She exudes an aura of such pure energy that those who meet her instantly feel her love and compassion. Since her young days, she has fed the cows at home early in the morning and taken care of them. Such is her love for this beautiful creature that the very idea of allowing milk to curdle is anathema to her. Sweet dishes are prepared in a sanctified space of her home everyday and offered to the lord as bhog. Her daughters, daughters-in-law and the next generation of bahus have learnt many recipes from her for this divine offering. The simple recipe below is one of the family favourites for the bhog.

laddu

Makes 20 laddus
Ingredients:
Whole wheat flour (aata) – 1 cup
Gram flour (besan) – 1 cup
Powdered Sugar – 1 cup
Ghee – 3/4 cup
Almonds – 1/4 cup, coarsely pounded

Method:
Heat the ghee in a wok.
Lower the flame and roast the coarsely pounded almonds until golden brown.
Add the wheat flour and gram flour and roast until light brown.
Cool the mixture.
Add the powdered sugar and roll into laddus.

~~~~~~~~~~~~~~
>> Click to read the interview with great-granny Mankawarji.

Mankawar Devi Fomra ~ Great Granny Diaries

Meet Mankawarji, a great-granny from Chennai in an interview with Pratibha Jain. The Great Granny Diaries is a column in the Harmony – Celebrate Age magazine about love and culinary bonding across generations.Click to view Nagari Laddus by Mankawarji.

To observe a comfort zone which is so vast that it can include men, women and children across four generations is a blessing indeed. This is my experience of last Sunday when I visited the home of Smt. Mankawar Devi Fomra, a Maheshwari great-grandmother married to late Sri Kanhaiyalalji Fomra in Chennai. She is known as Baisa (a term used to refer to mother or aunt) by her family as well as the extended family.

Fomras

I entered a happy living room where the family of seventeen members gathered to meet me. The first thing I noticed was how they were all dressed; it described their attitude, their togetherness and their individuality. Baisa was dressed in a light-coloured sombre saree; her three sons were dressed in starched white kurta pajamas which is a favourite outfit with elderly Rajasthani men; their wives were dressed in elegant sarees; the grandsons who represented today’s youth were in smart casuals; the grand daughters-in-law wore simple and smart kurtis with understated jewellery; and the children looked all set for a fun Sunday. And what attracted my attention was that there seemed to be nothing deliberate about their co-ordination.

Their clothes were symbolic of the unique social structure that they had created around their lives. Each generation stood apart, yet without any sense of competition with another. The young women were not intimidated by the fact that Baisa kept her head covered as is the traditional norm for Rajasthani women. The elders did not mind the casual dressing of the youngsters and the youngsters did not look at the elders as stuffy and boring.

Fomras

I quizzed Baisa relentlessly, trying to figure out the formula of joyous co-existence in this close knit family. I asked her about rules and rebellion, and freedom and choices. She answered with a quiet and honest dignity. Slowly the family joined in, adding to her views, and also offering insights from their own independent perspectives, in their own voices.

Where did you live as a child?
Baisa: I have always lived in Chennai, my maternal family as well as my husband’s families have lived in Chennai for many generations now.

How old were you when you got married? How large was your husband’s family?
Baisa: I was thirteen when I got married, that was 65 years ago. There were almost sixty people living at home, and we cooked for hundred people everyday. My husband had seven brothers and ten sisters, and they all lived in the joint family system.

Were you intimidated? How did you learn all the housework?
Baisa: My mother-in-law and others were very kind to me because my mother had passed away when I was ten years old. So they slowly initiated me into housework. What I enjoyed most was taking care of the cows at home.

I have heard much about your kindness and compassion. How have you managed to raise your children by ‘sparing the rod’?
Baisa: Being disapproving and strict does not take you anywhere. If nine out of ten things done by the children are fine, then I must ignore the one thing that may not be up to the mark.
Kusum Devi (daughter-in-law): Back then, my father-in-law used to have a lot of rules. But with the changing times, our family grew and adapted.
Baisa: The younger generation is aware of their boundaries. They never give me any reason to reprimand them.

Fomras

Is the second generation a bridge between yourself and the third generation?
Kirti (grand daughter-in-law): As the Hindi proverb goes, “The interest is always more loved than the principal amount.” So also, Baisa has become more accommodating for her grandchildren’s sake. We are the bridge between our elders. In fact, if we are wearing kurtis now instead of sarees, it is not because we asked for it. It is Baisa who asked us to start wearing what we are comfortable in.
Sunderlalji (eldest son): We consider ourselves lucky that the new age has entered peacefully into our house.
Pushpa Devi (daughter-in-law): You will be surprised to know that we have three kitchens. One is for preparing offerings for the gods, and for hot beverages. The second is where the main meals are cooked. And the third kitchen is for the youngsters to experiment with fast foods like pizza and pasta. This is where Sudhakar learnt cooking before going abroad for higher studies.

I really respect how you all have taken the trouble to create unique spaces. That very much explains how people with different expectations can live together.
Sarita (grand daughter): What we have learnt from Baisa is how we can choose to accept the choices made by others. And to find joy in blending our wishes with those of others around us.
Kusum Devi (daughter-in-law): She is strict with herself but never imposes any of her rules on others. That in itself becomes something to learn.
Baisa: I am particular about certain things for myself. For instance, I prefer to eat in my own house where I know for sure that cleaniliness and godliness are maintained with high standards. I avoid eating or drinking water anywhere outside where the cooking may not have been done with a pure mind.

Fomras

I am now beginning to understand the measures you take to preserve the sanctity of your aura. Baisa, no wonder the people around you feel nourished by your presence. So what happens when youngsters have unexpected demands? Who lays down the norms?
Kirti (grand daughter-in-law): If ever we have to go for a club meeting where the theme requires us to dress differently, we just explain it to them and they never stop us. Our elders are quite understanding and permissive, and I have never felt restricted in this house. In fact, the last wedding at our house was a destination wedding and they gave us complete freedom in organizing it.
Sudhakar (grandson): I remember when I was in ninth standard, I wanted to go on a school trip. I asked my father who told me to get my grandfather’s permission. But before I could even do that, my grandmother stepped in and convinced them both to send me.
Sunderlalji (eldest son): I recognize the use of modern day gadgets like an iphone or an ipad in today’s life. It is not an unexpected demand to want technology that will facilitate your life. In my youth, there were days when a single business transaction would take fifteen days. Now technology has made it possible to do much more in less than an hour.
Sharad (grandson): The only rule is that we have to account for the money given to us. However, our family is not built on rules, so we really enjoy ourselves when we spend time with each other.

~~~~~~~~~~~~~~
Interview by Pratibha.
Click to view the Nagari Laddus shared by warm loving granny.

Vegetable Biryani ~ with Rasheeda

This is a family favourite in the house of Rasheedaji, a great-granny from Chennai. First featured in the Harmony Magazine for The Great Granny Diaries – a column by Pratibha Jain where age-old recipes are shared by our elders. Click to read the interview with this loving great-granny.

A fabulous biryani recipe shared by Mrs Rasheeda and her family like a song sung in chorus. They were particular about everything; the exact measurements, timing, exact spices, and even a common rejection of the bay leaf (Tej Patta). I was also warned against using ghee since it lends a certain dryness to Biriyani if eaten after a while

 Vegetable Biryani

Basmati rice – 1 kg
Oil – 300 ml
Cinnamon – 2 (1-inch pieces)
Cloves – 4
Cardamom – 2
Onions – 250 gms
Ginger – 100 gms
Garlic – 100 gms
Potatoes – 200 gms
Carrots – 250 gms
Beans – 100 gms
Fresh peas – 100 gms, shelled
Tomatoes – 300 gms
Coriander leaves – ½ bunch
Mint leaves – ¼ bunch
Green chillies – 2-4, stem removed
Fresh yogurt – ½ cup
Red chilli powder – 2 heaped teaspoons
Salt – to taste

1. Wash the rice and soak for half-an-hour in 1.5 litres of water.
2. Wash all the vegetables. Slice the onions thinly. Chop the potatoes, carrots, beans and tomatoes into medium-sized pieces. Peel and grind the ginger and garlic into a fine paste. Chop the coriander and mint leaves finely.
3. Heat the oil in a wok and add the cinnamon, cloves and cardamoms.
4. Lower the flame to medium heat, add the onions and sauté until they turn translucent.
5. Add the ginger-garlic paste and sauté for 4-5 minutes until the aroma rises.
6. Add all the vegetables including the tomatoes, coriander and mint leaves. Saute for 2-3 minutes.
7. Add the green chillies, yogurt, chilli powder and 1 teaspoon salt. Allow to cook until the potatoes are tender (but not overcooked).
8. Now transfer the cooked gravy into a rice cooker or pressure cooker.
9. Add the soaked rice along with the water and add some more salt, as required. If the gravy does not have any liquid in it, you may need to add another half-a-litre of water.
10. Allow to cook until the water has evaporated and each grain of rice is cooked. In the pressure cooker, you can cook for up to 2 whistles. Take care not to overcook since each grain of the rice must be separate.
Serve hot with any raita of your choice.

~~~~~~~~~~~~~~
>> Click to read the interview with great-granny Rasheedaji.

Gallery

Rasheeda ~ Great Granny Diaries

Married to Shaik Adam, she is the mother of nine children, grandmother to eighteen, and great-grandmother to five. Affection and cheer come naturally to her, as does her contagious laughter. Determined to understand what makes her so cheerful, I settle down to chat with her, as her family and friends help fill the communication gap between us, since she speaks only Tamil. And finally, the icing on the cake was the Biriyani recipe

Rasheedaji Continue reading