IS COOKING AN ACT OF LOVE ?

 

My friend lakshmi

‘Cooking was  an act of love ‘  for my dear friend Lakshmi……. “I love my friends and I am proud of my culinary skills “ said Lakshmi ….. put them together and we have this very special  person who is a larger than life persona even today.  There is a void in our lives after she left for her heavenly abode exactly a year back.Lakshmi was an epitome of elegance,charm,  happiness and hospitality. She had a beautiful bond with each and every individual –  acquaintance ,family or friend.I had known her for about 16 years  and our better-halves share an association since 1958. Actually friendship isn’t really about whom you have known the longest. I strongly believe in the very popular quote…… ‘Everlasting friends go long periods of time without speaking …They just pick up the phone like they just spoke yesterday regardless of how long it has been or how far they live .They understand that life is busy and you will always love them’. This was Lakshmi to all her friends. A memory & a relationship that has left an indelible footprint in our minds and an empty space in our hearts.
Subra, her husband shares his memories of her culinary skills with us. Married at a young age to a thoroughbred Indian naval officer , she had no clue about  his world of fine dining and cooking. Her culinary skills did not go beyond simple and homely meals.She was totally confused when he said that “he would like to have a south Indian breakfast,a North Indian lunch and a continental dinner. She was determined to win over her young Lieutenant and win she did by having the most enviable and beautiful house and churning out meals that would put a star hotel to shame. Till  she succumbed to her illness she fed him exotic meals of  his taste.I have had the best meals at her abode, tasty ,exotic and in royal style. Here I would love to share with you a few recipes that i have imbibed from her. Love you Lakshmi for your magnanimity of sharing and caring.

ALU PARATHA.

This alu parantha is very different from the regular ones you would have had or made cos there is more ALU in it than FLOUR. This has  a very unique taste —–Something between a potato tikki and parantha.

Ingredients.   Potatoes boiled , peeled and mashed with a tbsp of butter /oil -1 cup, maida 1/2 cup only ,  1/4 tsp chilly powder, 1/4 tsp cumin powder, 1/4 tsp pepper powder, 1/4 tsp garam masala (all spice powder), 1 tbsp coriander leaves chopped finely, salt to taste, 1/4 cup ghee or melted butter  for cooking. You may use whole wheat flour too instead of maida. Makes about 8 of the size shown in the photograph.

Method.   1.  Add all ingredients to the mashed potatoes except the salt. Make a soft  dough adding the flour to the mashed potato mixture .2. Add salt just before making the parantha or the dough will become soggy . Since the dough is very soft and crumbly the paranthas should be made small in size. Roast the paranthas in ghee. Serve immediately  with salad,pickles or chutney.I love these with kimchee salad and date tamarind chutney. Try it out and this meal will be your favourite.

DATE & TAMARIND CHUTNEY  &  KIMCHEE SALAD

Ingredients.  Tamarind 100 gm , Dates  200 gm, salt to taste, chilli powder according to taste, cumin powder 1/4  tsp ,1 cup grated jaggery.

Method.         Deseed  the dates and tamarind , wash and soak them in  some hot water for two hrs. Strain the water and  grind the pulp  adding the residue liquid if required.   Boil the liquid adding the jaggery powder till the  desired consistency is attained. Further add the salt and spices .  Strain the chutney and store in a bottle.

KIMCHEE SALAD. (Vegetarian). This  is a traditional Korean side dish. It is made  and stored underground for a period of time for maturity. Very often  anchovy sauce or shrimp sauce or even raw fish is added to the salad. I shall give you the recipe which we are all familiar with. Always  store this salad in ceramic or glass jars  not metallic ones.  do not use metal spoons .

Ingredients.  2 cups cabbage cut into 2″ pieces,  1/2 cup carrot cut into 1″strips. 1/2 cup spring onion chopped, 1/2 tsp ginger grated, 1/2 tsp garlic grated, 1 tsp chilly flakes, 1/4 cup soya sauce, 1/4 cup vinegar, 1 tbsp sugar , salt to taste.   oil    2 tbsp   (preferably sesame oil).

Method.  1.  Dissolve  1 tbsp of salt ( a combination of rock and table salt) in 1/2 cup boiled and cooled water .  add this to the cabbage and keep aside for about 2-3 hrs. 2. Squeeze out or press out the brine and place the cabbage in a glass bowl. 3. Add all the ingredients . mix well and add the brine residue. You may serve this immediately  but taste better after 24 hours. Store in the fridge for healthier purposes.

DATE. & WALNUT CAKE . This one of my favourite recipes that I have learnt  from Lakshmi. It’s very popular with many of my friends and family. The preparation time is longer than normal cakes but the extra effort is definitely worth it. The measurements for this cake is in very minute details , but it is necessary to follow them.

Ingredients.   Eggs 2,  sugar powdered  115 gm,  butter  115 gm,  dates  225  gm,   Walnuts.   55 gm,   Vanilla essence.  1 tsp,   Baking soda. 3/4 tsp,  flour 85 gm.

Method.     1. Chop the dates and soak them overnight in 1/4 tsp baking soda  and 1/4 cup water.  2.  Sieve the flour and the remaining baking soda and keep aside.  2. Chop the walnuts . 3. Beat the sugar and butter till smooth creamy and light , add the eggs one by one beat well. Next add the vanilla essence , mix well. 4. The dates which have been soaked over night would be a smooth pulp , add that to the cake mixture . Beat well. Dust the walnuts with some flour and mix the nuts into the cake mixture.  Pre heat the oven to 180 degrees .Pour into a baking dish. Bake the cake for 45 mins  or till well cooked. This cake tastes and slices better after a day .

I will leave you all with these  beautiful words from Hubert .H. Humphery, “The greatest gift of life is friendship and I have received it “. Till next time – Adios amigo .