My Story

I grew up in a Gujarati joint family with my grandmother, grand aunt, mother, and two aunts. I have many fond memories of the women mixing mango pickles in summer, making sweets and savory snacks during Diwali, rolling out puris or filling pattices for my grandmother’s family get-togethers.
I didn’t join them as often as Double Trouble who were rolling out perfectly round puris at age 10. This probably caused my grandmother much concern – how could I be a good wife if I couldn’t roll puris?
Anyway fast forward to 2007. Milind thinks I’m a good cook and Double Trouble can barely boil water.
(Did I mention that I work as consultant doling out advice to all and sundry whereas Double Trouble are physicians savings lives on a daily basis?)

Thursday, June 28, 2007

Malbar Curry

Masala
½ coconut grated
1 table spoon coriender seeds
11/2 teaspoon cumin seeds
3 sticks cinnamon
3cloves
3pepper corns
5 cloves garlic ( optional )
10 kashmiri chillies
3 teaspoons khuskhus
1 big onion slice
1 teaspoon ghee

Method
Heat the ghee and fry all the ingredients for abt 2 mins.
Grind to a paste with a little water

Curry
2 big tomatoes
3 teacups mixed boiled vegetables (carrots, cauliflower, green peas potatoes)
1 tablespoon fresh cream
½ teaspoon sugar
3 tbsp ghee
salt to taste

Method
Soak tomatoes in hot water for 10 mins, grate to a pulp
Heat ghee and fry masala paste for a min.
Add tomatoes , veg, n ½ teacup of water n boil for 5 mins
Add sugar, cream n salt

Serve hot with jeera rice
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