My Mom being a working woman hardly gets time to cook the delicious delicacies that is seducing me through most other blogs...But she used to make my favorites whenever she got the time to do like all loving moms do!!!She rarely watches cookery shows and relies more on advice from my grandma or my aunt who is apparently a cuisine queen…I would infact dedicate this blog to all adorable people who have made food with love for me all these years!! Thank you Amma, Appa (really my dad cooks), Mummy (I call my grandma “mummy” and that is a different story), Daisy aunty, Amini aunty (I have many other aunties but would rather mention them for the feasts they made for me), Chechi (from chechi’s mess where I take food these days)…hundreds of cooks in various hotels who put the right amount of salt, chilly and pepper to give the aroma that made me visit em again and again!!
I wouldn’t vouch my Mom makes the best chicken curry.. But she definitely makes it the way I want...Chilly happy I want everything spicy and no one knows that better than my mom!! Neways I ll start mentioning those dishes rather than test your patience... (On a lighter note I feel like am writing a love letter)
Appam and Mutton stew
Appam soft enough that it can be used to make those soft spongy American dolls. and mutton stew with right amount of spices (imported from Kottayam (from our own parambu))...Its a gastronomic delight of heavenly propositions..
I always peek into the kitchen to get the appam when it is piping hot and when it is the softest...Infact it can be eaten without any curry..So I usually have it both ways. Soft piping hot..and then laced with coconut milk rich mutton stew…And then a burp that rings that I can’t take more…whoaaaaaaaaaaa!!!!!!!!
P.S for the uniformed Appam is a pancake made of rice and coconut milk.
This pudding is a big favourite of mine. Absolutely love the aroma of it...And the best part is that, she cooks it at least once every month…There was always lot of jostling happening at the kitchen to get those precious milk maid drops. I love the smell of cashew fried in ghee and this often resulted in shortage of desired quantities of it for the Payasam... ;)
The kottayam style fish curry with a decent helping of karyveyppu Ella (aroma leaves)..pulli(tamarind)…and grounded chilly…This fish curry tastes best with kappa(tapioca)..My dad makes a trip to palayam market to get the best fish in town and mom embarks on getting the spices ready… Am the official taster for fish curries at home...This blog might give an indication that I spending excessive time in the kitchen. .This is because we dint have any servants at home that time and myself with bro and dad spend a good deal in kitchen exploits...
This 4 o clock kadi is something that my mom absolutely enjoys making..
This is a snack made of grams, jaggery and grated coconut. And tastes best when its semi warm..Sometimes make me wonder how amma manages to make all these sweets when she being diabetic hardly gets a chance to relish any of em...
Jackfruit and Tapioca
I couldn’t help lifting this dish from silverine’s blog..Bcoz it happens to be
my top favourite as well. My taste buds are just showing utter despair imagining those delicious dishes..
A dish that is synonymous with malayalees..This is a dish I miss a lot..Most of the time there is a severe shortage of vazhakka appams at home..This phenomena can be attributed to the paranormal consumption that happens whenever amma makes em..Banana dipped in Maida with the aroma of fried coconut oil is a gourmet delight!!!
Mango pickle/lime pickle
This is a grandma specialty..My mom always say “Mummy” makes the best pickle in the world and she would have definitely raked a moolah if she had marketed her “achaar” properly!!..Mummy still makes those tingling lemon pickles even though she is way past her prime..
This soft rice cakes traditionally called idiappam or noolappam are of two kind..One without coconut icing like the one shown above and those with grated coconut toppings…The first kind is usually accompanied by some curry to add spice to the dish..But I love the second variety which is white and pure with pleasant steam rising through the wafers in between. This customized variety with lotta coconut and sugar can be infact classified as a sweet..
It might be repetitious to include another fish preparation ,but I would be doing gross injustice if I missed out this one..This typical central travancore dish is cooked in coconut milk and can practically go with nything..rice..roti..bread..chappatti..u name it!!!
This tag wasn’t an easy job when you are far away from home and you have to recollect all those mind blowing dishes that folks back home are savoring. A third degree torture of sorts for my palatable senses…
I wish to pass on this torture to all my fellow bloggers who can go through the sufferings that I have battled.
Advice: Please write this blog when you are really sick to avoid any grudge or a feeling of discontentment!!
1) A superb foodie blog with amazing pictures..Thanx indiandoc for allowing me to use photos from her blog.
2) Countless forwards with those tempting snaps