We spent an eventful fortnight with Ajit, Anu and Amma in
Chennai. Most afternoons were quality time spent watching Amma cook or playing
scrabble with her. Amma’s name is Grace George; she is all of 87 years old and
her passion in life is cooking - but she is the undisputed Queen of Scrabble – nobody and I mean nobody wins against her.
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| Amma in her morning spot |
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| Making Palappams |
Here are a couple of
very simple recipes I picked up which taste great. The palappams and iddiappams
she made are beyond me.
Amma's Fish curry (Kerala style)
Grind together: fresh coconut (flesh of half a coconut),
half teaspoon coriander powder,
red pepper powder (as per taste),
2-3 button onions or half a regular onion,
2-3 cloves garlic.
Tadka (the seasoning): Heat two teaspoon coconut oil in a pan add 5-6 curry leaves, 2-3 sliced button onions or half a regular onion, one inch of ginger cut in thin slices (julienne). Add ground masala paste, half a raw mango sliced, half a kg of fish, mix together, add a cup of water and cook till done.
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| Fish curry with coconut and raw mango |
Raw Banana (cooked Kerala style)
Peal and julienne (thin slices) 2 large raw bananas. Cook in an open pan with salt, half teaspoon turmeric and red pepper in a little water till soft but not crumbly.
Tadka: Crush 3-4 button onions or half a regular onion, 3-4 garlic cloves and 4-5 curry leaves in a mortar pestel.
Heat a tablespoon of oil in a pan add the above mixture and fry till golden, add the cooked raw bananas and stir fry on a high flame. Serve hot.
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| Raw banana |
Amla Pickle
Here is a Amla (gooseberry) pickle recipe typed and sent by
Amma.
Amla 1 kg - wash and boil them in a wide pan with half a cup of
water and 4 tblsps of salt, on low flame.
Stir occasionally. When the Amla starts splitting open, feel
a few and see if they are soft enough to be de-seeded.
Remove the seeds and
break into flakes if necessary.
In another pan take
half cup gingely (til) oil add curry
patha, 2 tblsps each ginger paste and garlic paste, 3 tablsps chilly powder,
half tsp turmeric powder and keep stirring on low flame till the ingredients are
fried well and oil starts oozing out !
Now add three fourth cup of vinegar , let it boil. Take off
the stove. Add 3 or 4 tsps of salt
Taste and see if the salt is enough. Let it cool for some
time. Add Amla flakes. Mix well. Wait
till the pickle reaches room temperature before bottling the pickle. Do not keep in the fridge for 7 or 8
days meanwhile stirring it every alternate day! When u cook the Amla see that all the water is
fully evaporated till Amlas become soft - that is by adjusting the flame if it is more or
by adding a little more water if the Amlas are still not soft.
Make adjustments in the quantity of salt and chilly powder to
suit your taste.
