Angel Doc tagged me. I am supposed to list ten dishes that I miss from my moms cooking. However since I live with my parents I will list ten things that is my favorite amongst her preparations.
My Mom is a workaholic. She loves to putter around the house and will be doing something even when she is watching TV …like cleaning garlic, or skinning baby onions or knitting/embroidery. You will never see her idle for one minute. She is the first to get up in the morning and last to sleep in the house. She has enormous amount of energy and spends all that energy into looking after the house and cooking for us. She has an envious collection of Cookery Books many of them sent by one of her sister abroad, besides the Tarla Dalals, Thangam Philips, Karen Anands etc.
I think I get the stubborn streak to master stuff from her. She doesn’t mind walking into restaurant kitchens and asking for recipes and would attend every single cookery course in town when were little kids. And then she would try out what she had learnt at home. You can call her a Jack of all cuisines, master of some :)
However it is her naadan cuisine that I like best, because she makes it the traditional way. She still uses the grinding stone (the maid does the grinding though) and she cooks everything from scratch. This means dry roasting the Coriander Seeds and Chillies etc. and then grinding it to a fine paste on the grinding stone.
So some of the stuff she makes that I love are…
Kerala Egg Curry
This is made with coconut milk and the main flavoring is Aniseeds. I like it with lots of potatoes. As a kid I was a fussy eater with no appetite, but this curry would somehow stimulate an appetite in me :) It still remains my all time favorite with rice. This doubles up as an accompaniment for Appams too.
She will sit for hours stirring the third extract of coconut milk, then the second and then the first, the traditional way to make the most delicious prathaman. Whether it is pal payasam or prathaman, she makes it just perfect.
This is another back breaking thing to make if you are doing it the traditional way. Rice is soaked, powdered and roasted and flavored with garlic and coconut and rolled out into discs which are folded into a cylinder and deep fried to make a thin and very crispy savory snack. Yum!!
The traditional Kerala fish curry with coconut milk and kudampulli. No matter how much I try, it never comes out the way she makes it.
Jackfruit and Tapioca
She makes the most wonderful jackfruit and tapioca preparation which is a main course that you eat with her yummy Fish Curry or Kerala style Beef Curry in coconut milk. *drool*
Mom uses tender coconut for this melt in the mouth cottony delicacy. And she makes it with both Jaggery and Sugar as my brothers like it with sugar while me and Dad prefer the traditional jaggery sweetening. For Maundy Thursday she makes these vattayappams with a Cross, cut out of the Palm that is distributed on Palm Sunday. Dad cuts the appam after the Maundy Thursday service and it is eaten with the traditional Pesaha Paalu. This denotes the bread and wine that Jesus shared with his disciples. This tradition is enacted in all mallu Catholic homes as a re enactment of the Last Supper.
She is an expert in making Xmas cake. I do the honor of making the wine every January so that it is ready by December. The dried fruits for the cake are bought in October and we all help to cut the dried fruits, which is then kept in a plastic container with a bottle of rum poured over. By first week of December it would be ready to be added to the Cake. The cake would be traditionally made in the first week of December, as it crumbles when cut soon after baking. After Christmas Mass, the cake would be cut and then only do we open the Christmas presents. It takes oodles of will power to keep off the cake till then. But then Mom cheated and made a small one for us to have before Christmas day :) This cake stays forever and ever if prepared hygienically. Every bite is sinfully rich loaded with raisins, figs, dates and other goodies soaked in rum.
I am not very partial to baked goodies so I will bypass the Cakes and Bakes and go into the meatier section of this tag :) My mom marinates the meats for our barbecues and the marinade is the best I have tasted. Her Tandoori Malai chicken is world famous in our house.
My Moms good friend, a Mangalorean Muslim lady taught her to make Biryani. And my Mom makes it really well. It is the typical Bangalore Biryani and not the Hyderabad type where rice and meat is layered and cooked. The Bangalore Biryani has a strong taste of garlic and the ingredients are cooked together. Delicious with Raita.
Appam and Stew
My Mom makes the softest Appams. She makes it the traditional way, i.e with Kallu which is freely available in Bangalore. If the Kallu is not available then she uses Bakers Yeast and never dried yeast. Since we are a big family, Appam making is a collective effort. A four burner stove and four Appam chatis makes sure that no one has to wait. I get mine with an egg on top :)
All this is making me hungry, so let me tag a few people to do this mouthwatering tag before I go in for dinner.
I tag Mind Curry, Ganja Turtle, Aashik, Dhanush, Pophabhi, Jiby and Mathew
You dont have to post pictrures guys, just a mouthwatering description will do. Heck...you just have to describe, we will do the mouthwatering :)) :)