Category Archives: Tributes

Today is two years since Pedatha passed away. But her memory is as fresh as a morning rose in the hearts of those who knew her and loved her. We post this tribute by Sandhya, a.k.a Sandy, the better half of Pranav Jain whose favourite birthday gift is a meal from Pedatha’s book. She writes:

“I had wanted to write for Pedatha from a long time and thought that today was the best day to pay my offerings to her soul. May her soul rest in peace and may there be light and peace where she travels…

Who was Pedatha, a question I haven’t stopped wondering about! An angel perhaps, or a guiding star who was destined to crown the lives of Jigyasa and Pratibha, the two women who loved her and recognized her immense qualities. It was in the lap of true, unconditional love between these three that the wonder of “Cooking at Home with Pedatha” was born.

Today, Pedatha is physically not amongst us, but her subtle presence is felt in many a home where in the busy schedules of our daily lives, we turn the pages of her book and stumble upon a suggestion that makes cooking more pleasurable, a hint that adds flavour and aroma to a vegetable, or a miraculous tip to preserve the chutneys and podis for longer periods…and  thus her magic beckons us again and again.

the mortal and the immortal

Often I have felt that it is not just her food that satisfied the palate, but that there was something else that nurtured the soul. Her motherly instinct, her love, her gentle serenity, the manner in which she smiled and called out “Amloo” (darling) – all these not just nurtured us, but healed us at an inner level without our own awareness.

Her content smile, illuminated by her sparkling pearl like teeth, the wisdom in her bright gaze which did not miss much – I remember all these so clearly. I remember vividly the day I met Pedatha – her serene presence brought tears to my eyes and my being resonated with compassion. But more than anything, I remember how reassured I felt around her. I felt as if she was assuring me and many like me – women who are against odds trying to prove their worth and make an identity for themselves, that the clock of Time may take years before it decides to strike, but it will. Her presence filled me with patience and perseverance, but much more, with faith. A faith that does not question the bends and curves in the path, but wills us to do our bit with love. It was perhaps this wise understanding within her that bore fruit in her own life at the age of 83 when the world came to recognize her for who she was – an embodiment of love!

I miss you today, my dearest Pedatha. You are truly a tiara in my life and in the life of those who cook as you teach through that beautiful green book. Your memory is a glow in my heart. You make me proud that I am a woman. You give meaning to my life with your message of love and nurturing. I can easily say that you are someone who truly lived her life by following her heart.”

BY SANDHYA JAIN

Photo courtesy: Duchess Club, Chennai (at the launch of “Cooking at Home with Pedatha)

Indira of Mahanandi – a blogger who has inspired so many people to cook, to blog, and continues to do so with her penchant for perfection. Her passion for what she does is evident in every post at her site. Beautiful pics, clean layout, detailed index and awesome recipes – a visual treat indeed.

A search for an Upma recipe took me once again to her site. The recipe looked simply delicious, rather, simple and delicious. My mother had got me some freshly made bajra flour from Rajasthan last week. A quick call to my daughter who was on her way home got me the sprouts from Nilgiris. She was amused at my excitement and sauted the onions while I did the the rotis. Within no time, the Bajra roti Upma was ready. Manas took a quick picture and here it is. Thank you dearest Indira, you rock!

Here is the link to this recipe; I added some julienned carrots and powdered fennel since both were at the kitchen counter while I was cooking .

Posted by Pratibha

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.”

(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.

(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.

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.

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 tablespoons

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

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.

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

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.

(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.

(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

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