whose food we eat, their song we sing

Meera Rao’s tribute to her “Aunty”

July 4, 2009 · 1 Comment

n 1997, when I moved to 63, Eldams road, Chennai, the first neighbour I met, introduced herself to me as a writer. That immediately drew my attention. In the months to come, I began to share in Meera’s excitement and avidly read whenever she was published. I enjoyed reading her articles, written in her easy, light-hearted style. As mentioned on her blog – “Qualified in Journalism and Public Relations, she is a prolific writer and has published more than 1500 articles in the genre of features ( including features on offbeat topics), interviews, humorous essays, travelogues, children’s stories, book reviews etc. in mainstream newspapers and magazines like The Hindu, Indian Express, Femina, Eve’s Weekly, Woman’s Era, Alive, Eve’s Touch, Ability Foundation etc.”

fearure-perfect-Mailer(Meera’s book launch at Landmark)

As I interacted with Meera, I came to like her immensely for various reasons – her pleasing smile, her ease as a home-maker, her sponatneous affection, her joy at whatever she accomplished. But what captured my attention most was her relationship with her mother-in-law. They were a perfect pair. Their comfort with each other was a lesson in human relationships. Meera called her ‘Aunty’, so I came to call her by the same name.

All of us have seen people meditate in silent corners with eyes closed. It is an inspiring sight no doubt. But after meeting Aunty, my notion of meditation shifted. Most of the times, she would sit by her window on an easy chair with a cloth in one hand and a needle and thread in the other. My strongest memory of her is that serene, peaceful expression she held while she embroidered away. After meeting her, the word that always springs to my mind in connection with embroidery is – ananda, bliss!

It came as no surprise to see Meera’s first book’s first chapter dedicated to her mother-in-law. Titled as Madras Mosaic, its light-hearted, humorous style makes it a book one can read anytime, anywhere.

I met Meera recently after a long gap of time, and as we got chatting, it was but natural for me to ask her for a tribute recipe. So here it is, Meera’s tribute to her mother-in-law. We are glad to feature their beautiful affection in this space where we remember our own serene-faced Pedatha all the time.

TRIBUTE TO MY MOTHER-IN-LAW, SMT. AHALYA BAI (1915-2003)

By Meera Raghavendra Rao

Born into an aristocratic family, my mother-in-law studied in a convent School. Being the only girl child, with two younger brothers, she had a pampered childhood. Yet when at the young age of 15, she was married to Shri Nandagiri Rama Rao, a chartered accountant, she soon settled well into her new, large family. Despite having a handicapped first born, she was never one to moan her fate or make others in the family miserable.

07(Meera as a young bride seated next to her mother-in-law)

From the very day I entered my husband’s family as a young bride, I felt a part of it as my mother-in-law enveloped me into her fold more like a grand daughter (she used to plat my hair everyday), than a daughter-in-law. We truly shared an excellent rapport.

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A good Samaritan at heart, she always placed others’ interests before her own and went out of her way to extend help to those who needed it.

When we had get-togethers at our house, she would enthusiastically become scorer for the games organized, ready with a pencil and pad to write the scores of participants.

Among relatives she was addressed as Ahalya Akka, and her friends called her Ahalya Maami. I used to call her aunty. She welcomed all those who came home with a warm smile and would never let them leave without accepting her hospitality. Above all, she had a soft corner for the poor and believed in parting with whatever she could to make their lives a little easier and bring a smile on their lips.

She loved sweets so much that sometimes she would even make a meal of payasam and laddus. But when my father-in-law passed away (she was in her late sixties then) she gave up eating those very sweets which were so dear to her. When asked about it she would say it was a very small sacrifice she was making as a tribute to my father-in-law, with whom she had shared her life for more than five decades.

She wore only Madurai Sungadi sarees and patronized Rangachari Store on Luz Church Road.

She was very good at sewing, especially smocking and kutch work  besides embroidery. She would gift smocked frocks to newborns and hand-embroidered bedspreads and smocked night-wear to newlyweds. A number of ladies, half her age would learn the art from her and her handwork was often displayed at various exhibitions.

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Her culinary prowess was remarkable, her specialties being cashew nut cakes, and wheat halwa among sweets and bisi-bela-huli-anna (a dish of Karnataka) and stuffed brinjals.

When she passed away at 88, six years ago, she left a great void in my life (having lived with her for 33 years). I felt I had suddenly aged by 20 years. I am happy to share one of her favourite recipes here in this wonderful space for tributes.

STUFFED BRINJALS

Brinjals, small-sized (light green or purple variety) – 250 gms

For the stuffing:

Chana dal—3 tablespoons03

Urad dal—1 tablespoon

A small piece of hing (the hard variety)

Red chillies – 5-6

Dry coconut – 1 tablespoon, grated

Coriander leaves – 1 tablespoon, washed and chopped fine

Gingely oil – 1 tablespoon

Salt to taste

1) Dry roast the above ingredients for the stuffing and grind into a coarse powder. Mix 2 teaspoons of oil into this mixture to bind it.

2) Remove the stalks of the brinjals and make criss-cross slits from the top. Wash the brinjals and immediately stuff the mixture through the slits.

3) Shallow fry the stuffed brinjals in gingely oil, tossing them occasionally. When the brinjals have cooked well, take off the flame.

4) Alternatively, you can steam them for 5 minutes and then shallow fry them in oil.

5) If any of the mixture for the stuffing is remaining, sprinkle them over the cooked brinjals.

Serve with rotis or as a side-dish in a meal.

INTRODUCTION BY PRATIBHA, TRIBUTE BY MEERA RAO

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Ammini Ramachandran and Amma’s Ellukari

June 11, 2009 · 11 Comments

When passion and diligence combine, perfection becomes a natural boon…it is then that great works are created. “Grains, Greens and Grated coconuts” by our good friend Ammini Ramachandran, is one such boon to the world of cookbooks.

An excellent book on Kerala cuisine

It is much more than a cookbook, its pages filled with knowledge of history, festivals and traditions, food ingredients and wisdom handed down through generations. It is a book replete with recipes that remain true to traditional home-style cooking, capturing tastes that satiate the palate and senses too.

It was but natural that we asked her for a tribute recipe for this blog. In her typical friendly and prompt manner, she emailed us this wonderful post which we are delighted to bring to you. Thank you Ammini for this lovely post, for digging out these black and white photographs (we simply love them!) and for your warm friendship – yet another boon of this virtual space.

AMMA’S ELLUKARI BY AMMINI RAMACHANDRAN

A TRIBUTE TO MY MOTHER-IN-LAW PADMAM VARMA

Mrs Padmam Varman

As a young bride I was in awe of my mother-in-law’s kitchen. Amma was a stickler for cleanliness and orderliness. Her kitchen was a spacious and spotlessly clean special place with wood-burning stoves and wooden racks filled with ceramic jars and pots made of copper, bronze, and soapstone.

Some of the dishes in Amma’s kitchen came from the same tradition I had grown up with; others used familiar ingredients but expressed them with an accent new to me. Amma passed away at a young age. The secret to the flavor of her food was not in any special ingredients she used, but it was in the loving way she prepared them for her family.  Although she had a cook, often she used to make this curry just before we all sat down to eat, and it would always be the best among the many dishes served. This thick curry of green plantains with the distinct fragrance of black sesame seeds, toasted coconut, and curry leaves reminds me most vividly of her simple style of cooking. It is a mildly hot curry, with a hint of sourness and sweetness at the same time.

Copy of Family photo

(From the family album – yes, that beautiful lady at the back is Ammini!)

Every time I prepare this dish in American kitchen my mind wanders off to a different place and time, to a kitchen filled with the fragrance of toasted sesame seeds and coconut and the aroma emanating from a wood burning stove. It is incredible that one specific dish can evoke so many memories. I am delighted to share her recipe with you all, through this blog hosted by my dear friends Jigyasa and Pratibha.

ammawithsisters(Amma with her Sisters)

ELLUKARI

Sweet, sour, and mildly spiced, Ellukari symbolizes Madapilli cuisine at its best. The toasted coconut and sesame seeds impart a nutty flavor, while tamarind and jaggery contribute sweet and sour contrasts. Ellukari is traditionally prepared with either plantains as called for here, or suran, but even potatoes may be substituted in a pinch.

1 firm green (unripe) plantain, peeled and cubed
Salt to taste
½ teaspoon turmeric powder
1½ teaspoons vegetable oil
1½ tablespoons urad dal
½ cup grated fresh coconut or dried coconut flakes
1½ tablespoons black or brown sesame seeds
5 dried red cayenne, serrano, or Thai chilies (less for a milder taste)
11/2 teaspoons tamarind pulp or 1 teaspoon tamarind concentrate

For seasoning and garnish:
1 tablespoon vegetable oil
½ teaspoon mustard seeds
1 dried red cayenne, serrano, or Thai chili pepper, halved
¼ teaspoon asafetida powder
12 to 15 fresh curry leaves
2 tablespoons crushed jaggery

Ellukari - don't miss the traditional Kerala Sari border!
Ellukari – don’t miss the traditional Kerala Sari border!

Place the plantain, salt, and turmeric in a heavy pot over medium heat, and add just enough water to cover it. Cook for six to eight minutes, or until plantain is fork tender.

Heat one and a half teaspoons of oil over medium heat in a heavy skillet. Add the urad dal, and keep stirring until it begins to turn light brown. Add the coconut, and stir until it starts to turn golden brown. Add the sesame seeds and red chilies, and stir for another two to three minutes more. (The sesame seeds will start popping.) Remove the pan from the heat, and let the mixture cool to room temperature. In a blender, grind the spice mix with just enough water to make a fairly smooth, thick puree. Stir the puree into the cooked plantain. Dissolve the tamarind concentrate in a cup of water, add it to the pot, and cook over medium-low heat for six to eight minutes, until the mixture is fairly thick.

Heat the oil in a heavy skillet over medium heat, and add the mustard seeds. When the mustard seeds start sputtering, add the halved red chili pepper, asafetida, and curry leaves to the oil. Remove the skillet, and pour the seasoning into the curry. Add the jaggery, and mix well. Cover and set aside for ten minutes, to allow the flavors to blend.

Tribute Recipe by AMMINI RAMACHANDRAN, Introduction by PRITYA

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Govind’s Pizza Toast for Grace

April 4, 2009 · 13 Comments

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We were first introduced to Mark Antrobus by Padmini Mani, the Managing Trustee of My School Satya Surabhi in Kodaikanal, of which we are trustees too. Padmini Aunty said, “This is Mark, my most remarkable friend – generous, bright and friend to all.”

There are so many qualities that make our friend Mark Antrobus likeable. His keen intelligence, his deep spirituality, his philanthropic tendencies, his calm acceptance of whatever life may offer, his passion for knowledge, his thoroughness in whatever he does, for instance, his research into the etymology of Dravidian languages…and of course, his very handsome features. But to us, above all, what simply bowls us over is his relationship with his mom, Grace. Bubbly, super-intelligent, humourous absolutely stunning ‘English mem’ – that’s Grace in a nutshell.

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When we met Grace at hundred, the question that Pratibha’s philosophical mind came up with was – “Grace, you have seen life in all its hues – you have been through world wars, separations, love, loss…everything. So what is it that matters most? Wealth, love, relationships, comfort, knowledge – what? “

Can we ever forget that wistful look in Grace’s eyes which turned to sharp clarity as she said, “To know that you have a mind and that it works.” Thank you Grace, for that wisdom which transcends knowledge and time.

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Is it devotion, is it duty, is it gratitude, is it simple maternal bonding…..it is difficult to pin down a word to describe what one perceives when one sees mother and son together. All we can say that its always such a pleasure to see them together. There is no burden of duty there, neither the overpowering nature of devotion. Perhaps, what we really want to say is that when we see them, we just see love, an uncomplicated childlike love.

When we told Mark that we would like to pay a tribute to Grace on her 101st birthday, he immediately took the initiative, and with his natural, calm efficiency this is what he shared with us. The pictures taken by his friend Dr Vivek. M speak for themselves.

MARK ANTROBUS SAYS:

I invented this with the huge disks of Swedish Rye you get in US, but it works for any toast.

My name is Mark Antrobus, Grace Wardell is my mother; born in 1908, she recently celebrated her 101st birthday and is now “running” 102 years, as we say in Tamil Nadu. She has led a very active life undergoing the Blitz of London during the Second World War as the first woman Features Editor of a national newspaper, The London Daily Express.

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I came to India in 1967 at the age of twenty one and would have come earlier if it were possible. My own association with India was a spiritual one with a love of the local traditions, philosophy, language, and people. I was given the name Govind. After the tragic death of my stepfather in a 1969 road accident in the U.K. my mother Grace followed me out to India settling in Kodaikanal while I lived in ashrams and villages in the plains. We used to see each other quite often while living our separate lives.

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She continued to live here while I went back to the west. After some years I returned to India and I have been looking after her ever since. She loves India but cannot handle spicy food. Grace likes strong flavours, however, and the following recipe–based on the Italian pizza–I came up with as a tease to her palate.

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INGREDIENTS:

Fairly thin toast, brown bread or Swedish Rye Crackers (knoc- brot) if available.

Eggless Mayonnaise.

Blanched tomatoes, peeled (Grace does not like tomato skins) sliced into thin wheels.

Thyme, dried, if fresh: finely chopped.

Fresh basil if available: chopped.

A few olives, if available, sliced.

Anything else you’d put in a pizza, like a few drops of olive oil.

Crushed garlic.

A few crystals of salt.

A few thin slices of raw onion.

Chilli seed (except for Grace).

Cheese, fresh, grated.

Also some Parmesan if available.

The basics are mayonnaise, fresh tomato and cheese, the rest is variable, according to taste. The trick I discovered is the mayonnaise; it prevents the tomatoes from getting the toast or rye crackers soggy. Pre-toast the bread or rye crackers lightly. Spread the mayonnaise covering evenly right to the edges. Place the tomato slices to cover the mayonnaise. Sprinkle a few olive slices, thyme, fresh basil, a few crystals of ground rock salt over the tomatoes, a few drops of olive oil, even thinly grated lemon peel, chilli seeds, smashed fennel seed, etc., as to your imagination and preference.

Grate fresh cheese over the tomato to cover generously and sprinkle in some Parmesan for piquancy. Place in an overhead grill until the cheese melts. Try not to burn the bottom of the toast. If you do not have an electric grill you can also heat a frying pan and place a mud pot lid over it, after heating up the lid and turning off the gas flame, lift the lid and place in the toast. This ambient heat is enough to melt the cheese.

A note on blanched tomatoes. Immerse ripe tomatoes in boiling water for a few seconds. Retrieve them before they cook and allow them to rest on a plate enough for the skins to split. Peel skins making sure to also gouge out the top stem receptacle. Slice into wheels in a plate, leaving behind the juices.

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Govind’s Pizza Toast makes a great snack for a party, can be pre-prepared, and kept in fridge, or even eaten cold after the event, but best fresh hot out of the grill.

Tribute Recipe by MARK ANTROBUS, Introduction by JIGYASA

Photographs by VIVEK. M, Bangalore

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Landmark and Sukham Ayu

February 27, 2009 · 11 Comments

landmark-sukham-ayu

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Our Guest Speakers for the evening are:

Andreah Jeremiah – actress and jazz singer

Kiruba ShankarCEO of Business Blogging Pvt Ltd and Director of F5ive Technologies

Latha Menon – Ad and Documentary film maker

At LANDMARK, Apex Plaza, February 28th, 6.30 p.m.

To see a review of Sukham Ayu, click HERE.

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A year since Pedatha – Roundup of CFKL

February 20, 2009 · 14 Comments

She is no more in this earthly abode…but Pedatha lives on…in our hearts and in our kitchens. Although we miss her immensely, we move ahead, in the knowledge that life has to go on….no matter what. Today is a year since she passed on, and it is befitting to pay tribute to her through recipes for our little ones from generations wisened by age and experience. Thank you Sharmila for the lovely idea of Cooking for kids. Thank you friends for sending in your entries for Cooking for kids with love, and for your enthusiasm and support in making this event a success.

The daunting task of selecting the three best posts has been done by Pedatha’s beautiful sister, Sarala Athaiyya. It is a daunting task because it is not easy to sift through a treasure trove of cherished memories and yet remain impartial. Beyond the language and the recipes and the photographs, the simple ingredient of love makes every post special. Once again, thank you all.

The WINNERS are the FIRST THREE posts in the list below. Congratulations Harini, Linda and Radhika :) . The other entries are in Alphabetical order below.

Harini of Tongue ticklers – Mah ki dal harini

I have also seen that this is another area where I completely take after my Mother. She too would tell us similar tales, and introductions as she podded pine nuts for us as we soaked up the warm winter sun in the backyard, or made porulvilanga urundais when we sisters were kids.

Linda of Out of garden – Nana’s Tomato Sandwich

nIn later years when she wasn’t so nimble, she would direct us between the rows of green, calling “out of the garden”. She did this in such a sing-song voice that I can still hear her tone now, thirty-plus years on…She was a wise woman — having us set that small creature free to fire up our childhood dreams.

Radhika Mohan – Naani’s Chana Masalacopy-of-mamas-pic1

It’s amazing, how a recipe can remind you of someone! The flavours and aromas arouse a longing to see her again. Needless to say, I can never eat or cook Chana Masala without reminiscing about my mom!

Anne-Katrin Sura – Mom’s magical recipes

copy-of-anneI am sharing some recipes that my mother used to make for us children – when the summer was hotter and the cherries sweeter…made with love and in big amounts ingredients are easy and affordable even on a larger scale) – because we were many and always had other kids around!

Chams of Spice Club – Aatta Keerai Thanni Saaru

chamThe recipe swirls almost from 4 to 5 generation in my family…Our ancestors created with love and affection, taking care of the health and keeping in mind the taste of the kids with few ingredients…Add plenty of love in Ingredients list, any ordinary dish will become extra-ordinary. That is what our ancestors did!

EC of Simple Indian Food – Mysurpakec_mysurpak1

a tribute to my grandma who used to make delicious sweets for me.

Gayatri and Hema of Justurs – Karuppati idly by Mom

justurs-sweet-idlyI have seen my kid sonu eating this dish, without any problem from his grandma [My mom], Whenever i visit my hometown, she is ready with this dish, to serve her grandson. There is some special taste when my mom prepares this dish.

justurs-dry-jamunMy mom just loves her grandson tasting her recipes, she enjoys looking her grandson from Webcam as she is in India and I am in United states…I believe every kid will definelty will love it.

Gayathri and Hema of Justurs – Suzhiyam/Maida Rolljusturs-suziyam

This is an authetic dish, i adapted from my grandma. I made of list of recipes my son – sonu likes. He is very much excited and waiting everyday for his special dishes.

Gayatri and Hema of Justurs – Milk Shake with Icecream

strawberry100He had already tasted the same in some Indian restaurants and loved it very much, hence I thought I will try it at home. To my surprise, it came out exactly the same way…

Hema of Adlak’s kitchen – Gram dhal Chutneyhema

I learnt this chutney from my mother.. my gal love to eat this with chapatti/dosa/idly.

Hema of Adlak’s kitchen – Tomato and Onion Chutney

I learnt it from my sister-in-law (elder one). When I was in early stage of cooking and newly married. I often prepared this, as it was so easy and favourite of every one in my family.

Jayu of Sharingmyxperiences – Amma’s tasty ‘Poornam’

But this one has got a special place in my heart because Amma tries to woo me with it whenever I’m frustrated, angry,depressed or simply not in the best of days.And to tell you the truth, it does brighten and cheer me up!!!

Kayal of Kayals Kitchen – Aaya’s Keerai Kadaiyalkayal

I can really say this is my kid’s favourite for his lunch. I feel good nutrients along with proteins is sent through this recipe.

Laavanya of Cookery Corner – idli-milagai-podi

idlipodi1I particularly love this spicy powder and always associate it with fond memories of train travel…My paati would always be mindful to pack extra idlis for each of us since she says that we always eat more during these occassions…

Maya of Konkan World – Potato Burfimaya

Apart from making it with love for my son, I should say ‘Just For You Mom’, also, who will be happy to know that I did cook a recipe of hers which was liked by her grandson.

Pavani of Cook’s Hide out – Ammamma’s Idlis for Dhruva

Poonam of Poonam’s Kitchen – Chana Poha

poonamSince this dish is filling and healthy it was prepared frequently among the joint families…Thankfully we all liked it during our childhood days and even now. My daughter too adores it.

Priya of Easy N Tasty Recipes – Crispy Mullu Murukkupriya

…this recipe is one of our family savoury dish which was almost prepared at home for every diwali from my grandma , then by my mom and now by me…

Priyanka of Asankhana – Nani wale aate ke ladoo Advay ke liye

priyankawhenever my mother comes to visit us she gets box full of them,..easy to prepare recipe was passed to her by her mom ie our nani…she is 80 plus but still she manages everything on her own…

Randi Lewin – Memories with Cookies & Fruits cobbler

Through the lessons covertly taught in their kitchen, children learn about life in general, mathematical skills that last a lifetime, proper manners for today and tomorrow and overall how to share and enjoy the goodness that life offers.

Rajee of simply innocence – Our families with Pedatha

pedathaMy heart is pounded with cup of tears when I write about her in my blog. I feel inside that she knows what I wrote about her in my blog. We really missed her lot and also her last smiles.

Rajee of simply innocence – Cooking with Pedatha

Yes, I am very sure that even Kids love to eat that meals to their heart content cooked by my Pedatha.

Sharmi of Neviedyam – Sunnundalusharmi

My Mother-in-law made this delicacy for me on my baby shower…It is a healthy laddu and “is good for backbone during pregnancy” says my mother-in-law!!

Shoba of Anubhavati – Quick mango Lemon Sevai

madurai-amma1We lived in a lovely large joint family of 8, so…all the children of the family would be called for shaping the cooked balls…Madurai amma would be watchfully overseeing us, to make sure that there is no small talk in the middle of the proceedings!

Swapna of Cooking with Swapna – Kalyani patti’s fruit kabab to Visisht

swapna-cooking-with-swapnaAamma makes sure she feeds us with fruits in our daily routine. She has plenty of ideas to make different fruit dishes each day…he loves it b’coz “its Kalyani granma’s special”!

Swapna of Crafts and Cooking – Ammamma’s ‘peshal’ to Ichu

swapna-cook-n-craftShe was amazing in the midst of emergencies – a choking child, suspicions of snake bite, fits.. she was there to render first aid and then rush the person to the hospital… She had a spry way of walking, halfway between walk and run.. some of my classmates had nicknamed her ‘express’ ammamma because of that !!

This sweet is my mom’s signature dish…Every one likes this. It is little time consuming, but really worth trying.

Vidhas of Appetizing Recipes – Rava/sooji Kesari

We celebrated our 9th wedding anniversary today. Nine years with two lovely kids, life is cool. My mother in law prepared this kesari for us. This is my favourite and I asked her the recipe.

Vineela of Vineela’s Cuisine – Amma’s Carrot halwa for Akshay

vineelaMy mother is my Guru in cooking. She has given us nutritious and healthy food, and I am trying to follow her recipes in my culinary journey

POSTED BY JIGYASA & PRATIBHA

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Anne-Katrin Sura and her Mom’s magical recipes

February 19, 2009 · 2 Comments

casting-025Our dear friend and passionate cookbook writer Anne-Katrin who holds a degree in romance languages and literature, was raised in Brussels, the home town of the European Union. She has traveled a lot and all the different styles of European and more exotic cooking are familiar to her. In 2005 she and her four children settled in Koenigstein, near Frankfurt. Her cuisine encompasses the best recipes Europe’s cuisine has to offer. Anne-Katrin loves to entertain her friends and family and besides being an excellent host, she teaches children and grown-ups the art of cooking.

Her award winning cook book titled “Die Leichtigkeit des Kochens:The Lightness of Cooking – A Host’s Cookbook” has been published by “Haedecke” in 2006.

The second cook book of Anne-Katrin’s published by “Haedecke” in 2007 titled “Das Männerkochbuch:A Men’s Cookbook – Adventure in the Kitchen” has turned into a best-seller.

annes-book1annes-book2573_cover_fit-for-cooking

In September of last year “Knesebeck” published Anne’s “Fit for Cooking” - the ultimate kitchen training shows the importance of a functionning kitchen with all its ingredients to become the perfect “chef”!

ANNE-KATRIN SURA writes:

Inspired by “Cooking for kids with love” hosted by dear friends Jigyasa and Pratibha, I am sharing some recipes that my mother used to make for us children – when the summer was hotter and the cherries sweeter…made with love and in big amounts ingredients are easy and affordable even on a larger scale) – because we were many and always had other kids around!

Summer Tomato Soup - this is how summer tastes!

The pure and intensive taste of beautiful, ripe summer tomatoes is so tempting and uniquely intensive, that there are never any left-overs.

1 onion

3 cloves of garlic

1,5 kg summer ripe tomatoes

1 teaspoon of sugar

Slightly stew the chopped onion and whole garlic cloves and add tomatoes (cut into small pieces) and slightly cook with pot closed at low temperature for an hour. Put everything through a ricer, add pepper and salt – voila the soup is ready.

You can add freshly chopped basil, a tad of fresh cream and roasted croutons. This excellent soup is the prefect addition for every fine dinner.

anne a picture of my mom with my 20 year old daughter!

Hot apples – magic of childhood

This is a recipe with hot apples and the lovely scent of cinnamon! A classical dessert that we eat more in winter than summer (because it is hot, but goes with almost every menu).

1 apple per person

1 tablespoon of cranberry jelly

a little bit of butter

1 pinch of cinnamon

1 tablespoon of almonds thinly sliced

some vanilla ice cream

Wash the apple and take out carefully the apple core, without breaking the apple. Put some cranberry jelly in the hole, a little bit of butter, some cinnamon and almonds.

Preheat the oven and bake the apples at 200°Celsius ind the middle of the oven for approximately 30 minutes. Really yummy with vanilla ice cream!

Tribute recipe by ANNE-KATRIN SURA, Introduction by Jigyasa



→ 2 CommentsCategories: Cooking for kids with love · Events · Tributes

Radhika Mohan about Naani’s Chana Masala

February 19, 2009 · 35 Comments

Radhika Mohan writes:

My mom made the most delicious Chana Masala! She is no more, but her recipes linger not only in my mind and kitchen, but also in my daughter’s heart. It’s amazing, how a recipe can remind you of someone! The flavours and aromas arouse a longing to see her again. Needless to say, I can never eat or cook Chana Masala without reminiscing about my mom! I am delighted at making this recipe immortal by sharing it with you all, through “Cooking for kids with love” hosted by Jigyasa and Pratibha.

mamas-pic

“Naani” as my daughter called her, whipped up the most delicious chanas with ease. I don’t think the secret lay in the ingredients, but it was her love and passion to dish out something special for her kids and grandchildren, that made all the difference. She seasoned it with affection, tempered it with love and drizzled her warmth over all that she cooked! It’s amazing that a particular dish can bind generations as well as evoke emotions.

Do people continue to live beyond their life, through these aromas? Do they leave behind a lingering fragrance long after they are gone? The best tribute I can pay my mom is by sharing her simple recipe for lip smackingly delicious Chana Masala…

Ingredients

250gm kabuli chana

2 tsp chopped ginger

3 tbsp oil

6 long slices of deseeded green chillies, cut in half

Salt to taste

2 tsp dhania

2 tsp red chilly powder

Masala

Roast the following ingredients together for 2 min with a pinch of salt. Grind in a mixie and keep aside.

2 tsp roasted jeera

6 peppercorns ( sabut kali mirch)

½ tsp black salt

1 tsp anardana

Method

Soak the chana overnight.

Cook the chana in a pressure cooker with 8 glasses of water. Strain and keep aside. Cook for approx 30 min, or till the chanas are tender.

Heat oil in a karai and add chopped ginger, followed by the slit green chillies.

Add one tbsp of the masala and stir, so that the masala releases colour.

Add the boiled chana.

Add dhania, red chilly powder and salt. Stir till well blended.

Add remaining masala and cook for 7 to 10 minutes.

If the chana appears too dry add some of the water which you used to boil the chana. The chana should ideally be moist and sticky.

Decorate with onion rings and lemon wedges.

Serve hot with puris or chappatis. Remember the kids love it! Try it out! Maybe you will also weave a tapestry of love someday with a recipe that becomes a common thread between you and others….

Shanta Bhalla certainly lives on with her Chana Masala…

Posted by Radhika Mohan

Radhika Mohan is a freelance writer based in Chennai. A smiling and cheerful person, she makes friendly easily with her quick wit and pleasant persona.  You can read  some of her articles by clicking on Bai God, Swirls of Colour, A Whiff of Perfume? Have a Green Mehndi!


→ 35 CommentsCategories: Cooking for kids with love · Events · Tributes

Randi Lewin – Memories with Cookies & Fruits cobbler

February 19, 2009 · Leave a Comment

Dear Jigyasa & Pratibha,

I am late for your event, but here is my treasure trove of memories for “Cooking for kids with Love”. I love the idea.

Randi

GRANDMOTHER’S ORIGINAL RUGELACH COOKIES

Some of my favorite memories are in my Grandmother’s kitchen, where the fragrance and flavors of love were always present. I treasure the visual memories of climbing up onto her counter and helping her bake whatever we were in the mood for, especially these little cookies, a personal favorite. I would watch as she rolled the dough into little crescents, then once I got older she instructed me how to roll them just right and tight, ensuring that they would look just like hers. Today, whenever I make a batch, I know that she is still here with me, helping me spread the preserves just right, while her loving hands help me roll the dough just as she did so long ago.

¾ cup sugar or sugar substitute

2 tablespoons cinnamon

Mix the sugar and cinnamon together and set aside, you may use more than indicated if you wish.

2/3 cup jam or sugar-free jam set aside. (I think apricot or raspberry work best, but any flavor works well.)

1 cup (2 sticks) butter

7 ounces cream cheese

3¼ cups flour

1 cup raisins and/or chopped nuts or mini chocolate chips (If choosing to use chopped nuts, the pieces must be very small)

3-4 tablespoons of milk

1. Mix together 1 cup of butter with the cream cheese and the flour.

2. Divide the dough in half, roll each half into a ball, flatten each ball slightly and wrap in cellophane/clear film. Refrigerate each ball of dough for half an hour or longer, as this helps make the dough easier to handle.

3. Preheat oven to 375 degrees F.

4. Roll out 1 ball of the dough onto a lightly floured surface or on un-floured wax paper until circular and about 12-14 inches around.

5. Cut the prepared dough circle into 10-12 triangular sections. Do not separate sections

6. Spread ½ of the jam lightly all over the circle. Leave about a ¼ inch from the edge of the dough empty, spread ½ of the raisins, nuts and/or chips around the dough. Sprinkle entire circle generously with cinnamon sugar..

7. Grease 2 cookie sheets

8. Roll each section up tightly like a croissant, starting at the outer edge. Pinch the final point slightly so it sticks to the dough.

9. Repeat this process with the remaining dough.

10. Place each cookie onto the prepared cookie sheets.

11. With a pastry brush, fork or fingertips, brush each cookie lightly with the milk. Sprinkle about ½ a teaspoon onto the tops of each cookie.

12. Bake 14-16 minutes or until golden brown.

13. Remove the cookies from the baking sheet within a minute, cool and enjoy.

The cookies should be a bit crunchy on top but softer in the middle.

GREAT GRANDMOTHER’S BUTTERMILK BISCUITS

Heavenly is the only world I can think of to describe these mouthwatering, puffy, little breads. Perfect to make with little ones, as they can help knead the dough, roll it out and then cut it into personal little shapes. Additionally, if you have a wish to make a double batch, have the kids practice their fraction skills by asking them to double this recipe for you. Add a little history lesson as well by discussing that this recipe dates back to the late 1800’s, when people fed their families with the little that they had available and that many of the foods we enjoy today originated from recipes developed many moons ago.

Makes 8-9 small biscuits or 4-5 larger ones.

Preheat oven to 400 degrees F at higher elevations, or 425 degrees F at sea level.

2 cups plus 2 tablespoons flour

¼ cup sugar

1 teaspoon baking powder

¼ teaspoon baking soda

½ teaspoon Sea Salt

1/3 cup shortening

¾ cup buttermilk

1. Grease a 10 X 2 inch round pan with butter or margarine

2. Mix the dry ingredients in a large bowl until combined. Cut the shortening into the dry ingredients using 2 knives or forks until the ingredients are coarse and crumbly. Gradually add the buttermilk and mix until all ingredients are incorporated.

3. Knead the dough a few times on a lightly floured surface and then pat the dough out to about 1 inch thick.

4. Use a variety of 2-3 inch straight or serrated sided cookie cutters to cut out various shapes.

7. Place each biscuit onto the prepared cookie sheet and bake for 15-18 minutes or until golden on top.

VARIATION

Add ½ teaspoon cinnamon, ¼ teaspoon nutmeg, ½ cup raisins and/chopped nuts.

TIP: If using raisins, soak them for 10 minutes in very hot water, and then drain the water, pat the fruit dry and then add. You will want to do this for some children who have eaten a dry raisin think that the flavor is nasty, thus will refrain from eating these healthy little delights in the future.

Or for a savory flavor:

Add ¼ teaspoon dill, ½ teaspoon powdered garlic and ¼ teaspoon onion powder.

GRANDMOM’S FRUIT COBBLER

Grandmothers share their love in whatever they do, especially cooking and baking. But is it just the way that they cook that form many fond memories; or is it the way that they teach us to cook, by allowing the children to mix a little of this, and crumble a little bit of that and of course taste a little bit too. Through the lessons covertly taught in their kitchen, children learn about life in general, mathematical skills that last a lifetime, proper manners for today and tomorrow and overall how to share and enjoy the goodness that life offers.

Preheat oven to 375 degrees F.

Filling:

Show the children how to follow directions and prepare this filling:

4 cups peeled and sliced fruits (apples, peaches, apricots, papaya, etc.)

¾ cup sugar or sugar substitute

1 teaspoon cinnamon

¼ teaspoon nutmeg

1 tablespoon fresh lemon juice

¼ cup (½ stick) cold sliced butter

1. Grease a 2 quart casserole dish or bowl well

2. In the casserole dish combine the sugar, cinnamon, nutmeg and juice.

3. Gently, with a fork or spoon mix the chosen fruit into sugar and spices.

4. Then show the children how to dot the top with the sliced butter.

5. Set the peaches aside and prepare the topping.

Topping:

1 cup plus 2 tablespoon flour

1 teaspoon cinnamon

¼ teaspoon nutmeg

2 tablespoons sugar

2 teaspoons baking powder

¼ cup (½ stick) cold butter sliced into little pieces

1/3 cup plus 1 tablespoon milk

1. Have the children measure the dry ingredients and butter, place each into a bowl and then mix all ingredients together using a pastry blender, wire beater or 2 knives/forks.

2. Then show them how to gradually add the milk and then mix the ingredients with a fork.

3. Teach them, how to gather the dough together and then place it on a lightly floured surface and knead the dough about 10 times or until smooth.

5. Demonstrate to the children how to shape dough to fit casserole dish or deep dish pie plate, making sure that the dough is not more than about half an inch thick.

6. Have them place the dough over the fruit and then show them how to press down along the edges of the dish as if tucking the fruit into the dish. Trim away any excess dough.

7. Bake 40-50 minutes or until juices begin to bubble and fruit feels tender when pierced through the dough with a knife or fork. If topping begins to brown before juices begin to bubble, you should place a sheet of foil over the topping to prevent burning, and continue baking. Explain why you are doing this to the children so that they will understand and thus they will not just have a scrumptious treat to enjoy, but a lesson that may last a lifetime.

POSTED BY RANDI LEWIN

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Cooking for kids with Love

January 22, 2009 · 24 Comments

Cooking for kids is a beautiful and important idea started by Sharmi on her blog, Neivedyam.

Pedatha passed away on Feb 20th last year, and we are grateful to Sharmila for the opportunity to host this blog event “Cooking for kids with love” in memory of Pedatha’s spirit of love and nurture, and her innate knowledge of good food. So dear friends in the blogosphere, we invite you to participate in this event, with your love-filled recipes which will help to nurture the body and the heart, in a manner many of us may have experienced in our growing years.

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It is said, ” eat to live, not live to eat”…either ways, eating is a must….and thankfully, most of us, kids included, enjoy this duty! And why not! But what we need to do in these days of sinfully delicious junk foods available in abundance is to inculcate good & healthy eating habits in our little ones. And what better way than to introduce them to the healthy and wholesome foods that the great cooks of the past, our grandmothers and their grandmothers, fed their growing generations with? What one requires is not much – some ingredients from the kitchen, a little knowledge of what’s good for health and what the kids can well do without, and beyond this – that intangible, indispensable ingredient – love ☺.

So our ingredients for this month is “love” which is what makes food enjoyable and beneficial, gives us a sense of well being, and a happy long life or sukham ayu.

And yes…there is more…THE THREE BEST ENTRIES WILL WIN A PRIZE EACH…AND THE PRIZE IS – a choice between our first cookbook “Cooking at home with Pedatha” or our second cookbook “Sukham Ayu: Cooking at Home with Ayurvedic Insights”, which is being launched on Feb 11th…cheers! Read more about Sukham Ayu HERE.

Pedatha’s sister, the beautiful and charming Mrs. Sarala Surya Rao will be the judge.

Some guidelines that will help you participate in “Cooking for kids with Love”:

  • Post a recipe that you believe will be liked by kids. The recipe should be reminiscent of a tradition which links an elder with a child, for example, a grandparent with a grandchild, which is tasty, healthy and inspires the child to eat.
  • This recipe could be one you have learnt from your parents or elders which is much loved by your kids. Not just something that you liked in your growing years, but ONE THAT IS LIKED BY THE YOUNGER GENERATION TODAY. In the title of the post, please add the name of the person whose recipe you are posting, for example, ‘Pedatha’s pappu for Nandan’. (in this instance, Nandan is Pedatha’s great grandson). Anecdotes and photographs of the persons involved are most welcome.
  • POST THIS RECIPE ON YOUR BLOG IN THE MONTH OF FEBRUARY, LINKING TO THIS EVENT ANNOUNCEMENT AT THE BEGINNING OF YOUR POST.
  • Send us the photograph (preferably of persons rather than food) after enclosing in approx. 100 x 100 pixel size with your e-mail.
  • If you do not have a blog, just send us an email and we will post it here.
  • Kindly send us an e-mail notifying us of your entry at pedatha@pritya.com, with “CFKL” as the subject, and your full name.
  • Send in your entries by February 15, 2009. The round-up will be posted by February 20th.

Looking forward to your involvement in this.

Jigyasa & Pratibha

→ 24 CommentsCategories: Events · Pedatha · Tributes

Badam Payasam – a tribute to Malathi Chendur by Sarala Surya Rao

January 20, 2009 · 3 Comments

This post is about “badam payasam” which is a favourite at home not just with my own kids, but also with their friends. This delicious and healthy payasam is our entry to Preety’s Kitchen for “Cooking for kids” with Milk and Milk Products.

Sarala Athaiyya, who is going to judge the Cooking for Kids with Love event on our blog, says that she would like to pay a culinary tribute to her GOOD FRIEND, Philosopher & Guide – Smt. MALATHI Chendur. The tribute recipe is Badam Payasam. Pratibha and myself are thrilled because there are many things remaining to be said in “Cooking at Home with Pedatha”, and this is a good opportunity to do so.

The week after we had taken the recipe of Badam Payasam from Pedatha, Sarala Athaiyya sent a pitcher of badam payasam to our office since that’s close to her place. As always, it was delicious. What seemed special about it was that it had an even consistency without any thick residue at the bottom, there was hardly any need to stir the payasam before pouring it into individual cups. So I called her and asked her the secret. When she shared it with me, I said that we would like to mention her name next to the recipe in the book. She simply said, “Don’t be silly Jigyasa. It is a very small thing.”

Anyways, I am so glad to mention in this space that steps 1 & 3 in the recipe below are the special touch given by Sarala Athaiyya. The recipe is special because we both first learnt it from Pedatha, and then enhanced it by the special tip by Sarala Athaiyya, who is now paying a tribute through this same recipe to another culinary master, Smt. Malathi Chendur.

untitled1Malathy Chendur & Sarala Surya Rao

SARALA ATHAIYYA SAYS:

“I deem it a pleasant & proud privilege to say a few words about Smt Malathi Chendur whom I know personally over five decades. She and her husband, both are considered & respected as senior journalists – Malathi as a novelist & Sri Chendur as editor of Jagathi monthly. Inspite of all her achievements & laurels, Malathi is a very simple person and humane.

As a NOVELIST she won many awards such as CENTRAL SAHITYA ACADEMY award, Bharatha Bhaasha Parishad award (Kolkata) & Telugu University award, to name a few. Malathi has the unique distinction of translating into Telugu, literary works (from Tamil) of Sivasankari, Jayakanthan, N A Parthasarathy, Pulamai Pitthan, Sujatha and Kalaignar Karunanidhi (CM, Tamilnadu).

Malathi became popular with her PRAMADAVANAM column in the Andhra Prabha weekly, a leading telugu magazine. She has been writing this column for more than 5 decades now.

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Mrs. Malathy Chendur

One of my favourite source books for Andhra cooking is Malathi’s FIRST cookery book (Vantalu & Pindi Vantalu) published in 1953. It is a comprehensive resource book and is in its 36th edition now.

The above are only a few of her achievements which are in recognition of what she is today. Like thousands of her admirers I admire her cooking as well as her writings.

Some years back Malathi sent me Velakkai pachadi (wood apple chutney) which tasted just like the one my mother used to make. However, in this post, I am going to pay a tribute to Malathi through the popular recipe, Badam Payasam. I am reminded of a funny incident that happened some time back. I sent her BADAM KHEER (prepared by me). She liked it so much…she telephoned and asked for my recipe. I was surprised as it is HER recipe which I followed. When I told her that, we had a hearty laugh together.

A Columnist, journalist, Novelist, a good cook , and above all these, SIMPLE, unassuming, humane – that is my good friend and a rare person, Malathi Chendur.

EXOTIC ALMOND DESSERT – Bādām Pāyasam from “Cooking at Home with Pedatha”

foodritu1-025

A simple yet popular dessert, this is a dish made by almost every state of India, with minor differences in recipe

Almonds 20-25

Milk 1 litre

Sugar ¾ cup

Saffron a pinch

Cooking camphor a very small pinch

Cardamom powder a pinch

Pistachios for decorating, slivered

1. Blanch, peel and grind the almonds into a coarse paste. Mix into half the quantity of milk (unboiled) and set aside.

2. Pour the remaining milk in a thick bottomed vessel and bring to a boil. Add the sugar and simmer for 5-7 minutes.

3. Gently pour in the milk with the almond paste, stirring continuously until it comes to a boil.

4. Mix the camphor and saffron in 1 tbsp of warm milk and rub until the milk turns orange. Pour into the pāyasam just before taking off the flame.

5. Add the cardamom powder and decorate with pistachio slivers. Serve hot or chilled.

POSTED BY JIGYASA & MRS. SARALA SURYA RAO

→ 3 CommentsCategories: Tributes