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The Cambodia Connections- I
Bicycling in the streets of phnom penh, one can sense so much similarity to southern indian places. Being a foodie, my eyes and interest obviously stick to those things I value primary. Like the vegetable market especially… loaded with tropical stuff, even some of those rare fruits amd vegetables that have been our childhood nibblers!
I have tried to capture some… let us enjoy it together!
I gave the title ‘The Cambodia Connections’ and also suffixed with ‘I’. There is an ocean of many more things that would follow in future posts, that could be categorised under the same title.
Kothumalli/Coriander
Kothumalli/Coriander is available in plenty. But more than the green, fresh coriander, what attracts the most is the way it has been clipped beautifully with the cut palm leaf or something else I am yet to find out! We call it Kothumalli Kattu is Tamil – it means tied coriander bunch.
the beautiful bunch
Nellikkai/Gooseberry
Nellikkai/Gooseberry is one of those summer delights which is a sour fruit and when one has a glass of water after, it sweetens ones taste buds.
The health benefits of gooseberry -
enhances food absorption, balances stomach acid, fortifies the liver, nourishes the brain and mental functioning, supports the heart, strengthens the lungs, regulates elimination, enhances fertility, helps the urinary system, is good for the skin, promotes healthier hair, acts as a body coolant, flushes out toxins, increases vitality, strengthens the eyes, improves muscle tone and it acts as an antioxidant. http://www.organicfacts.net/health-benefits/fruit/health-benefits-of-indian-gooseberry-or-amla.html
While Nellikkai is available in the markets and vendors in bicycles – the packet of salt and red chilli powder that comes with the pack made me feel at home truly….. that’s the way we have our raw fruits like mangoes, guavas and gooseberries.
nellikkai with salt and chilli
Kodukkapuli
also known as – Guamachil, Manila Tamarind, Kodukkai Puli/Kodi-kai puli, Sweet Tamarind, Thai-Sweet Tamarind, Madras Thorn, Monkey Pod, Jungle Jilebi, Bilayati Imli, Seema Chintakayalu (Foreign Tamarind), Kona Puliyankai (Twisted Tamarind) http://www.flickr.com/photos/babishvb/5512545340/ -
Now, I had been searching this for a long time… in Chennai whenever I go on a holiday. But not been able to find it. This used to be one of our childhood nibblers (if I could call them so) sold out of the school in Thoothukudi. Myself and my cousin who used to come out of school would buy kodukkappalli and nellikkai and munch back home! It is called Kodukkapuli in Tamil and we used to call it kodukkappalli colloquially.
The sweet soury taste still lingers in my tongue.. with some sweet memories too!
the twisted tamarind
I could find some interesting facts on this fruit from http://www.flickr.com/photos/babishvb/5512545340/ -
Kodukka puli came from the word Kodi-Kai puli which means Vined Tamarind
* peel the black seeds to reveal a brown coating (not the white ‘main’seed inside) and then string them into bracelets
* The pod/pulp is widely used in the tanning industry. Camachile bark used almost exclusively by Filipino tanners
* Used as good timber
* Mucilaginous gum
* Used for preparing yellow dye
The Manila tamarind fruit is low in calories, and including it in your diet can help you meet your daily fiber, vitamin C, iron, calcium and potassium needs.
It promotes normal bowel movements, controls hunger and lowers your risk of heart disease.
It is also an important antioxidant, protecting your cells from free radicals, which can help reduce your risk of heart disease and cancer. http://www.livestrong.com/article/497683-the-nutritional-value-of-manila-tamarinds/
Thengai/Coconut
The south of India uses more coconut in cooking. Buying coconut and grating in not a problem anymore. In the market, you choose your coconut and the vendor grates it in front of you. It looks like an indigenous coconut grating machine made from local items.. very interesting!
the machine
coconuts grated
Karumbu Chaaru/Sugarcane Juice
On a humid, sunny, sweaty day, a glass of sugarcane juice can provide instant energy. Karumbu Chaaru in Tamil. Karumbu is sugarcane and Chaaru means juice. In the streets of Phnom Penh, one can find these small carts/machines and the juice is sold in disposable glasses… covered in a small plastic bag – easy to be hung in cycle handlebars or be placed in water bottle holders in bags. There are also halves of lemon squeezed between the canes while they are being pressed… I think in India, it is also a bit of ginger added while the juice is pressed…if I am right.
The only problem is the glass would first be filled with icecubes it can fully hold and the other approximately 3 or 4 ladles of juice would fill the glass… great chiller ofcourse but solely due to ice. Pay double or triple and you get the same glass full of juice… but my sugarcane lady is very friendly though.. she insists I take ice in the outer bag and she places the closed full juice glass in the ice bag and we reach home with undiluted ice cold karumbu chaaru/sugarcane juice!
the machine
stored sugarcanes and the juice
It is truly a warm feeling of being at home! An exploration of more cultural and cuisinical similarities between the Tamils and the Khmers! I shall try my best!
It is Tamil Puthaandu/Tamil New Year on April the 14th. The Khmer New Year called Chaul Chnam Thmey (means Enter New Year) is celebrated for 3 days starting April 13 to April 15.
Puthaandu Vazhthukkal! Happy New Year!
Suo Sdey Chnam Thmey!!
Varutha Meen, Varutha Kathirikkai with Thaalicha Paruppu/ Pan Fried Fish and Pan Fried EggPlant with Seasoned Lentil
the platter
Why not try this for a simple sunday meal or even a relaxed saturday meal? Steamed Rice – Thaalicha Paruppu with varutha meen – pan fried small fish and varutha kathirikkai – pan fried spicy eggplant!
Here we get small river fish – which my daughter loves when pan fried… but when cooked in gravy, it is a tedious affair to remove bones. Especially with an inexperienced, recently converted non-vegetarian mother like me.
Cambodia’s inland fisheries are the fourth most productive in the world given the combined capacities of the Tonle Sap (Great Lake) and the Mekong River, where more than one million people depend on the fisheries sector for employment, income and food security. Thailand is the largest importer of freshwater fish from Cambodia. http://www.genderandtrade.org/gtinformation/164419/164436/165013/thailand_combodia/
The fish is very quick to make and so is the eggplant – ofcourse the eggplant needs some cutting but the fish – might have been moulded the right size straight from heaven!
marinated fish
Coming to the platter – I just made Steamed Rice and Thaalicha Paruppu (quick-and-easy-thaalicha-paruppuseasoned-lentil) for the main course. As south indians, we always mix up the rice with the lentil or any gravied curry. And compulsorily need a side dish – be it semi gravy kootu(stew of vegetables) or a dry vegetable to have with the mixed lentil and rice.
Now enters the fish and eggplant as side dishes or accompaniment to the main course or the only course on a lazy weekend – lentil and rice. The marination can be an insult to true marination – as in the true sense, we sprinkle the spices and fry – but – a lazy day’s true treat – without doubt!
I. Varutha Meen – Pan Fried Fish
Ingredients
- chiriya Meen/small fish – 1/4 kg (has appr. 25 fishes)
- cooking oil - 5 tbsp (for frying)
- gingelly oil - 2 tsp and curry leaves – a few for seasoning
to marinate
- turmeric – 1/4 tsp
- pepper powder – 1/2 tsp
- salt – 1/2 tsp or as per taste
Method of Preparation
- Clean the fish and apply salt and turmeric and leave it for 15 minutes. This is believed to help in effective cleaning of any fish before cooking
- Wash well again and then mix in the marinade
- To check salt, mix turmeric, pepper and salt separately and taste for salt and spice and then mix the fish in the spice mixture
- Set aside for a minimum 1 hour in fridge
- Heat oil in pan and place the marinated fish
- Fry till the fish gets the brownish glow and is crispy
- Remove in absorbent paper
- Heat 1 tsp gingelly oil in a pan – might be the same pan
- Add the washed curry leaves and fry
- Place the pan fried fish in a serving bowl
- Garnish with the fried curry leaves.
in the pan
done!
II. Varutha Kathirikkai - Pan Fried EggPlant
Eggplant is very low in calories and fats but rich in soluble fiber content. The peel or skin (deep blue/purple varieties) of aubergine has significant amounts of phenolic flavonoid phyto-chemicals called anthocyanins.Scientific studies have shown that these anti-oxidants have potential health effects against cancer, aging, inflammation, and neurological diseases.
It contains good amounts of many essential B-complex groups of vitamins such as pantothenic acid (vitamin B5), pyridoxine (vitamin B6) and thiamin (vitamin B1), niacin (B3).Further, this vegetable is an also good source of minerals like manganese, copper, iron and potassium. http://www.nutrition-and-you.com/eggplant.html
Ingredients
- kathirikkai/Eggplant – 2 no.s (I used the long ones)
- cooking oil - 5 tbsp or a little more
to marinate
- turmeric – 1/4 tsp
- salt – as needed
- red chilly powder – 1 tsp
- coriander powder – 1 tsp
Method of Preparation
- Wash eggplant and cut into 1 inch thick pieces
- Keep the pieces in water or the eggplant tends to darken
- When you are ready to marinate it, take out of water and mix the spices and leave for 15 minutes
- As usual heat oil in a pan and fry till done on both sides.
marinated eggplant
in the pan
Serve fish and eggplant with steamed rice and thaalicha paruppu. There is always Yoghurt at home and that helps to end the day’s meal with thayir saadham – that is just plain yoghurt and rice!
Note:
- The quantity of spices can be altered as per taste of the family
- Fish can be used with the head or without. I use them without the head
- A dash of lemon juice while marinating gives a wonderful flavour in both; or just add after the fish is crisply done.
- Lemon juice after the eggplant doesn’t suit much though.
- For marination of eggplant, sambar powder can also be used for even more lazier ladies (I do it sometimes)!
Call it a Simple Sunday Meal and why two dishes? Do some of you feel this way – just opt one per week! Sometimes I feel guilty when my daughter asks why is there a lot of empty space in her plate….. in search of more side dishes! Now, with fish and eggplant her plate was not empty!!
Mint Cooler – Pudhina Kulir Chaaru
Unpacking still continues.. Unpacking, Arranging and Setting up a new house in a new country is supposedly a never ending task – atleast feels so for now. But Kitchen cannot stop running… but Posting has taken a slow motion twist. But let me tell you, life looks like an action packed thriller – not at all an Exaggeration Please… never under estimate the life of a Home-maker!
Hats Off to my fellow bloggers who don’t let their packing, unpacking and settling down bother blogging and sharing!
That is why I decided for this Quickie Post. This is a thirst quencher, that goes down so cool and comfortable and certainly is a digestive soother.
Even in these busy times, we have been able to travel to the best attraction of Cambodia – Angkor Wat. This travel not only took us to the past but also develop an interest in the connections Indian Kings, especially the Tamil Kings had with Cambodia and South East Asia, very many centuries ago. I think after some serious research, I shall try to deliver in words the beauty and ethnicity of this historic country.
Back to the thirst quencher. Here, the temperature varies between 30 to 35 degrees C in the daytime and might be 25 to 27 degrees C at night. It is important to keep drinking water and provide necessary fluid supply to the system, especially for kids who have their PE (Physical Education) classes at nearly eleven in the morning till 12 before lunch. Also for mothers like me who take a trip to school to drop the lunch box, packed with fresh lunch for our children. (There is always a doubt whether the food would remain fresh if sent by hand, the children leave home by seven as the school starts at 7.30 am).
This drink is truly a chiller! I had it in a restaurant in Chennai during my recent visit. Couldn’t stop with a single glass of the drink… it gave an instant soothing feeling in the scorching chennai humidity. Why not call it Minute Cooler instead of Mint Cooler?! It is not only an instant cooler of the body but is made in a jiffy too.
I named it Pudhina Kulir Chaaru – Pudhina is mint; Kulir is cool or cold and Chaaru is juice.
Good Luck struck me when I came to know my cousin makes it regularly at home. Got the recipe from her and it is a regular at my home (made it twice already).
Though it seems to be more of a summer chiller, this is for all seasons. A drink is a drink isn’t it? Meant for all seasons!
Thankyou Akka!!
Mint Cooler
Ingredients
- fresh mint leaves – 3 1/2cups
- water – 500 ml (appr.. 3 cups)
- sugar – 250 mg (appr. 2 cups)
- grated ginger – 3 tsp
- lemon juice – 1/4 cup
mint leaves
lemon and ginger
Method of Preparation
- Clean and wash mint leaves
- Peel, wash and mash ginger coarsely
- Heat water and sugar in a wide bowl and bring it to boil and switch off the stove
- Immedietely add the mint leaves and ginger
- Mix well and close with lid
- Let this cool for atleast 3 hours
- After a minimum of three hours, the mint leaves would have released a pleasing flavour and mild colour to the concentrate
- Ginger would have left a very slight spicy taste
- Let the mixture cool well to add lemon juice
- Squeeze juice of approximately 3 lemons depending upon the size of lemon
- Add the lemon juice to the sugar mint concentrate
- Strain in a small holed strainer and store in fridge
- Mint concentrate is ready and stays for a week in fridge.
concentrate
Preparation of Mint Cooler
- Take any preferable glass
- Add crushed ice or just ice cubes
- Fill 1/3 portion of the glass with concentrate and the rest with water
- Ready to be served!
Note:
- Quantity of Mint leaves can be increased for a more minty flavour
- The same holds good for sugar, ginger and juice of lemon according to one’s taste buds
- Always add lemon juice only after syrup cools well as lemon juice would turn bitter if added in hot syrup
- Green food colour can be added for an exact colour to the Mint Cooler (I have not used green food colour as I prefer not using additional colours)
- To store the concentrate longer, citric acid can be added. Here, I have added only lemon juice and avoided citric acid.
- This concentrate can be stored in fridge for a week. Take my words, it will be done before the time frame!
- Cousin ‘S’ also mentioned, for a more tangy north indian flavour, chat masala can be added while serving.
Enjoy!!
Pongal in Cambodia with AVIAL!
my pongal platter
- In the plate: Cooked Rice, left bowl – Mangai Sambar (Raw Mango Sambar) , next bowl – Thoothuvalai Rasam (SOLANYMTRILOBATUM Soup) , right corner – Sarkkarai Pongal (Jaggery Rice) ;
- three of the side dishes – up left corner – Pappalikkai Poriyal (Raw Papaya Dry Vegetable Curry), middle – Keerai Kootu (Spinach Stew) and next – Avial (Mixed Vegetables in coconut and curd gravy)
Wishing you all a very happy and success filled NEW YEAR 2013! Thankyou for being such wonderful readers. For me.. each one of you have made this world a delightful arena to share my thoughts.
For those who would have wondered why there has been no news for quite some time.. I was busy planning, listing, shopping and packing my groceries, clothes and other necessary and unnecessary stuff to carry to my next destination!
It is was Pongal time! Sankaranthi to other states and Thai Pongal to Tamilnadu!! (http://dosaikal.com/2012/01/13/thai-pongal-the-harvest-festival/)
In this new new new life, number one – I mis-calculated the date of Pongal and thought it was on the 15th of January. When I called home to ask for the vegetables for AVIAL – a special down south vegetable dish to make on Pongal day, I had a shock that it was actually the festival Pongal the same day!! Number two – With some other programmes to attend, I decided I would celebrate Pongal on 15th… not to stop the rice boiling ritual that is exclusive part of Pongal celebration. The word ‘Pongal’ itself means ‘to boil’. Paal Pongiyaacha? means has the milk boiled? Here, the sweet jaggery rice made on the day of the festival Pongal is called Sarkkarai Pongal meaning sweet pongal.
There would be two Paanais/vessels. One with plain white rice and water and the other with plain white rice and when it boils, jaggery is added to make Sarkkarai Pongal – the sweet jaggery rice – the delicacy associated with the festival. When the new rice boils and spills over the paanai, women of the house say – ‘Pongalo Pongal’ in chorus. http://dosaikal.com/2012/01/13/thai-pongal-the-harvest-festival/
steel paanai and jaggery in the adjacent bowl
15th of January is the third day of the four day Pongal celebration. First day being Bhogi – cleaning of house and shedding away old unwanted things; the second day is the harvest festival or the thanksgiving to farmers – this Pongal day is the first day of the month of Thai; the third day is Maatu Pongal – thanksgiving to cattle that help in harvest; the fourth day is Kaanum Pongal – the Picnic Pongal!!
As such, when we were young, my mama (maternal uncle) would always ring us up early in the morning on Maatu Pongal day, to wish us Happy Maatu Pongal – a teaser for kids. So Mama, this time I go by your words… I truly celebrate Pongal on Maatu Pongal Day!
So now, in the capital of Cambodia – Phnom Penh, when I saw those sugarcane juice shops which extract fresh juice like those in chennai, I felt delighted… Now, i was in a country where I could buy sugarcane, which is an inseparable ingredient for the true taste of pongal festival. I bought two to keep on either sides of my house entrance.
and later, the transformation till it reached everyone’s taste buds…..
the way aachi cuts
Next, I had to hunt for those harvest vegetables … The traditional, indigenous ones grown inland! My grand plan was to make AVIAL – the humble yet classy dish of Tamilnadu and Kerala.
Avial is a sumptuous combination of all indigenous (ofcourse carrots and beans have become part of it) non-watery vegetables, harvested during the season… made to a semi gravy consistency with the addition of curds and coconut-chilli-cumin paste. Vegetables like ash guard, bottle guard are not used as they shed water while cooking and would hinder the consistency of the dish.
I went to the big kaaikari chandhai – vegetable market in Tamil.. which we had explored couple of days ago and got lost while searching a way to come out. Where all vegetables, fruits, unknown varieties of meat and fish (remember I am still a beginner especially a recently converted non-vegetarian!), freshly grated coconut and many small eateries serving various other unknown food varieties, which I need to explore in the near future!
the ones I could get
I found a few of those I needed … I could not get yam … wasn’t available. Even if they were, I have not yet learnt the differentiation! Others that I missed but can be added in Avial are Avarakkai – Hyacinth Beans, Murungaikkai-Drum sticks, Pudalangai-Snake Guard.
I was so happy to also find more and more of the tropical fruits that I used to love in Tamilnadu…
(bananas, guavas, sugarcane, papaya, tender coconut and jackfruit… and Oh!! I missed those beautiful yellow mangoes kept in the fridge).
Now, before coming to the recipe of Avial… festive sweet of the day – my Sarkkarai Pongal- this time the authentic pacharisi (raw rice) and vellam (jaggery) in the pongal paanai, without the addition of split green gram. http://dosaikal.com/2012/01/13/thai-pongal-the-harvest-festival/
on the way
the special festive food - mangai sambar and thoothuvalai rasam
Though delayed by a day, I tried making a simple feast meal with mangai -raw mango sambar (http://dosaikal.com/sambar/) and thoothuvalai rasam ( SOLANYMTRILOBATUM) a herb found in many kitchen gardens.. I got the dry powder from my naatu marundhu kadai- traditional tamil medicine shop. (Rasam is a thin soup not used as an appetiser as popularized outside the south of India and abroad, but is a digestive soup. http://dosaikal.com/2011/10/14/thamizhar-virundhu-feast-of-the-tamils/). For the side dishes, Keerai/Spinach Kootu (a stew of vegetables) and pappali kai/raw papaya poriyal (dry vegetable curry) and AVIAL.
AVIAL
Ingredients
- mixed vegetables – carrots, beans, egg plant, chow chow\chayote squash, pumpkin, raw banana and potato – 2 to 2 1/2 cups – cut into long pieces
- shallots – 6 no.s
- yoghurt – 1 cup
- grated coconut – 1 cup
- green chillies – 3 no.s
- cumin seeds – 2 tsp
- oil (preferably gingelly oil) – 2 tsp
- mustard seeds – 1 tsp
- dehusked black gram - 1 tsp
- curry leaves – a few
- turmeric powder – 1/2 tsp
- salt – to taste
vegetables cut long
Method of Preparation
- Wash and cut the vegetables into long pieces
- Steam the vegetables till done. I do it in a microwave steamer for about 8 minutes. Vegetables should not be mushy, but just right to stir well with the gravy
- Make a paste of grated coconut, cumin seeds and green chillies and keep aside
- Heat oil in a wide bottomed vessel; Let mustard seeds splutter, then add dehusked black gram and curry leaves
- Add the shallots and stir fry for a minute till they become opaque
- Now add the steamed vegetables and turmeric powder
- Usually turmeric powder can be added while the vegetables are cooked in pressure cooker. This helps the raw smell of turmeric powder go away faster. Since I steamed in microwave, I added the turmeric powder while stirring in the vegetables
- Stir for a while and add yoghurt and stir
- When yoghurt has blended well with the vegetable, add the ground paste and salt
- Let this cook till the vegetables are cooked well and absorbed in the coconut and yoghurt gravy
- When a semi thick consistency is reached and the raw smell of turmeric and coconut has gone off, Avial is ready.
Note:
- Vegetables like egg plant or pumpkin might become mushy very quickly. It is better to cook them just right. When they cook again in the gravy, soft texture would arrive.
- Cooking the vegetables in coconut paste and yoghurt gravy and adding thaalippu/thadka/seasoning in the end can also be done. By this method, mustard seeds and oil would glow on top of Avial and the dish is better presented.
- Vadagam – sun dried onion balls (which contain mustard seeds, curry leaves and other seasoning imgredients) is added in the end instead of seasoning which gives Avial a remarkable flavour. In the absence of vadagam, coarsely chopped shallots are fried dark brown in oil and added for nearly the same flavour.
A Visit So Special!
Isnt it a wonderful feeling to go to your birth place!
My train journey started in Muthunagar Express, also called or nowadays often called Pearl City Express, taking us to Thoothukudi, which is believed the Portuguese converted to Tuticorin for easier tongue twisting(?!).
A short detail on the city -
History of Port
In Literature, the earliest mention has been made in 88 AD in Greek work “Periuplus of the Erythrean Sea”. In AD 124, the earliest reference was made by Ptolemy who has observed – “Country of Kareoi, in the Kolkhic Gulf, where there is a pearl fishery, Sosikourai and Kolkhoi, and emporium at the mouth of the river Solan”. There is little doubt that Ptolemy’s Sosikuorai is no other place than Tuticorin. From AD 200 to AD 1000, no records pertaining to Tuticorin are available. http://www.vocport.gov.in/port_history.aspx
the sea
Rulers in various centuries
The 7th to 9th Century AD were ruled by Pandya Kings and 10 to 12 Century AD it was ruled by Chola Kings. There is a mention that there was a well guarded and natural Harbour where ships could anchor in safety in Tuticorin. Portuguese, Dutch and British ruled India in different time frame. Portuguese sailed into Tuticorin in 1532. In 1649, Dutch captured Tuticorin. Many European visitors particularly English travelers have meticulously recorded their impression of Tuticorin in 17th Century. The impression recorded by Philip Baldaeus, an English missionary, who visited Tuticorin in 1675 are graphic and valuable. The lucrative pearl fishery that flourished under the Dutch is vouchsafed by Jean De Lacome. The English East India Company took over the administration of Tuticorin and its other dependent cities like Kayalpattinam, Punnakayal, Manapad etc. on the 1st June 1825.http://www.vocport.gov.in/port_history.aspx
the temple Tiruchendur
The Name - Thoothukudi
Originally denominated as ‘Thirumandhira Nagar’, the name of this city was transformed to Tuticorin by the Portuguese who could not pronounce the actual name. Tuticorin is called ‘Thoothukudi’ in Tamil. This term finds its origin from two Tamil words, Thoothu and Kudi. Thoothu means to dig and Kudi means to drink. As this interurban doesn’t have rivers, the people living there have to dig wells and fetch their drinking water. As the other interpretation goes, Thoortha means ‘the land recovered from the sea’ and Kudi stands for a colony or a human settlement. So, the combination of these two terms means a colony that is established on the land which is recovered from the sea. http://www.indiahotels.com/tuticorin/362-tuticorin-tourism
thoothukudi macaroons made of cashews, egg whites and sugar!
and the french macarons
and the various options
This is the city where I started my early schooling, later after we shifted to Mainland Madras aka Chennai, Thoothukudi was our most favourite holiday destination. The reason was purely, solely one… Thaatha Veedu- grandfather’s house.
Nostalgia! I truly relish!
As kids, we would wait for the last day of the school academic year. Not to just enjoy the start of the vacation, but to catch the train on the same evening to ‘thaatha veedu.’ Wasting even a day in Chennai was not accepted!
Today, when the train crossed Madurai, started my count of speciality foodies and goodies, exclusive to those towns.
- Madurai Malli – jasmine flowers and idlies (rice cakes) as soft and white as jasmine;
- Kadambur poli -sweet rotis;
- Maniyaachi murukku – savory;
- Kovilpatti kadalai mittaai – groundnut chikki and inji maraappa – sweetened ginger cubes;
Not in the train route, but closer to Thoothukudi,
- Srivilliputhur paalkova – sweet milk khoya;
and the very special -
- Tirunelveli halwa – sweet made of wheat flour and lots of nei – clarified butter;
and many more I have missed..
Special Features
The salient features of the district include its lengthy,curvy and scenic sea coast which was an international cynosure in the days of yore for its pearl fishery; beautiful coastel villages with their sacred temples, churches and mosques like Tiruchendur, Manappadu and Kayalpattinam respectively, Adhichanallur, one of the cradles of the ancient civilizations, Korkai, an ancient port of the Sangam Pandyas,Kayal, the confluence of the river Tamiraparani with the Bay of Bengal,one of the five illustrious rivers of Tamilnadu,
Panchalamkurichi, the capital of Veerapandiya Kattabomman, an early martyr, for the cause of freedom,
Ettayapuram, the birth place of the great poet Subramanya Bharathi,
Ottapidaram the home town of V.O.Chidambaram Pillai,who dared to sail ships as a measure to combat British imperialism;
Maniyachi, where Vanchinathan assassinated Ashe, the British Collector for this high –handedness against the leaders during Swadeshi Movement;
Great missionaries like G.U.Pope, Veeramamunivar, Caldwell and others who, besides their missionary work,contributed a lot for the development of Tamil language and literature and above all the enterprising and hard working people who now constitute a major trading community in the State. http://www.thoothukudi.tn.nic.in/profile.html
Coming to the goodies corner, Thoothukudi is known for its exclusive sweets – Macaroons, Mundhiri Halwa – Cashewnut Halwa; savouries like Omapodi, Karasevu, Mixture; and those very special bakery products – Plum Cake and various other biscuits!
mundhiri halwa
My memory seems to drive me backwards.. At least some twenty years back!
There we arrive in Thoothukudi, to meet all of nearly ten cousins, nine aunts, minimum of four uncles and aachi and thatha (grand mother and grand father). The palatial house is filled with laughter and giggle, chit chats and continuous cooking, eating and munching special goodies like halwa, macaroons, mixture, omapodi, Kara sevu and many more specialities of Thoothukudi.
The day starts with fresh milk milked from our own thatha veetu maadu .. Cows that belong to grandpa’s house! On Grandpa’s own cows read – http://dosaikal.com/2012/06/18/the-dutch-dairy/.
Ground floor, in the kitchen, all the ladies are cooking for almost thirty people per meal, amidst laughter and crazy gossips; we the youngsters climb up the stairs for some secret teenage talk…
Upstairs is a long house, in which some of the rooms are meant to store raw mangoes and guavas. The mangoes are kept in thick patches of straw to ripen faster.
The chat session starts after breakfast, then it continues with the search of ripe mangoes… as a munchy snack! We bend down to search for some ripe mangoes… Successfully pick a few.
Then it is time to wash, squeeze well with hands and make a hole on top and voala! Mangoes are ready. We enjoy those juicy, fruity, tasty mangoes (never count how many). We chat again till lunch…
There is a call from downstairs. We are asked to bring some (more) ripe mangoes for Thayir saadham (http://dosaikal.com/2011/12/22/thayir-saadham-mor-milagaicurd-rice-sun-dried-chillies/) or as lunch dessert… The search is on again in the big room. We pick the mangoes and proceed downstairs for lunch.
The same search holds good for guavas too! A few of us who would like guavas raw and the few others like me who would prefer ripe… The same straw patch – same search – same enthusiasm.. the fruits are different.
We were young enough for the search.. young enough for the munch and young enough for the non-stop munch to digest too!
kara sevu
I am brought back to reality, not by the train that stopped at Thoothukudi station, but by the voice of vendors in Kovilpatti Station, who sell Kadalai Mittaai and Inji Maraappa, which is exclusive to Indian trains.
A short travel and we reached Thoothukudi. We entered Thatha Veedu - Grandpa’s House! I become a kid whenever I step into that house where i spent most of my vacation time as a little girl.
omapodi
A trip to Tirunelveli, place of my paternal grandparents and Tiruchendur – the famous Hindu Shore Temple of Lord Murugan used to always be part of the holiday agenda.
I did not want to miss that this time too. We visited Tiruchendhur - the sacred Temple of the Tamil God Murugan-
where he defeated the demon Sooran…
Where Kanda Sashti is celebrated at its best… (http://dosaikal.com/2011/10/31/paanakam-the-energy-drink-of-south-india/);
the temple premises
and the trademark elephant
Thiruchendur is one of the very few places one can get ‘cheppu chaamaan’ – wooden toys for kids… Easy to play, less hazardous than plastic, has authentic south indian household utensils, wrapped in exclusive palm leaf baskets.
I was disappointed to find the cheppu chaamaan – wooden toys packed in plastic bags;
Another disappointment was that the number of utensils had drastically reduced.
But, thankfully the traditional puja basket, which has the offerings to Lord Murugan came in the same panai olai petti – palm basket!!
traditional puja basket
Got a wonderful dharshan at the temple and returned back to Thoothukudi. Got to the train station with innumerable thoughts and nostalgic emotions… And got to the next destination to meet more near and dear ones!
Our travel continues…
Good Bye Holland!
Good Bye Holland!
So… now, it is bye bye time.
Saying bye to near and dear ones is never easy…
Shifting one’s home can be tremendously pain staking, loaded with the stress of packing things right and holding emotions tight.
I start writing this post from New Delhi Airport Lounge where we wait to board the flight.
The last few weeks have been very busy, not able to communicate with friends through dosaikal and telephone too. So busy that recording emotions and memories of holland in words also did not work out well.
Navratri passed by – no recipes on sundals!
Many special occasions to share and many more new trials on cooking went on and on but no recipes added!
A special post on Wassenaar- the elite city that we live(d) in for more than three years was planned – could not materialize..
Now, I sit in the Airport in India, with the feel of really having shifted, presently homeless, yet to settle in a new place, might be after a month’s break!
Holland has been a wonderful country to live in!
A wonderful country why? A few of them -
a. The beautiful dutch houses;
b. A definite distinction between footpath, cycle path and the motor path that makes commutation so systematic;
c. When one walks on the foot path of the city, whoever comes across, known or unknown would wish a good morgan (good morning) with a friendly smile;
d. Be it the super market or any shop, anyone would start with Dutch, the language of the country, but…. when one mentions that he or she does not know the language, the person would immediately shift to English;
e. Most of them who immediately shift to English would be well versed in many of the European languages;
f. If the forecast says it is a sunny day, they immediately plan to enjoy in the beach or any nearest destination to spend with family and friends;
g. Different kinds of multi geared bicycles and the passion not only to ride it but take to their holiday destination too;
h. The fascinating caravan – the different kinds of caravans one sees on the road in and around the country and around Europe;
i. The different varieties of milk, cheese, yoghurt and various other milk products;
j. The Dutch Blue Pottery;
k. The exclusive flowers in different seasons;
l. Sinterklaas and tulips;
m. The windmills and wind and especially the sky ever ready to rain
the list would go on and on – but…
We have been mesmerised by the Dutch Water Management Skill. They say
“God created Earth and the Dutch created Holland”.
Certainly, this phrase is true. The Dutch have reclaimed many of their cities and towns and they are the world leaders in Land Reclamation!
Today, approximately 27 percent of the Netherlands is actually below sea level. This area is home to over 60 percent of the country’s population of 15.8 million people. The Netherlands, which is approximately the size of the U.S. states Connecticut and Massachusetts combined, has an approximate average elevation of 11 meters (36 feet). The Netherlands ties Lemmefjord, Denmark for claim to the lowest point in Western Europe – Prince Alexander Polder lies at 23 feet (7 meters) below sea level. http://geography.about.com/od/specificplacesofinterest/a/dykes.htm
The Dutch and their struggle against the sea has made them the true conquerors of their Land from Sea! Actually, there needs to be a special post on the Delta Works and Afsluitdijk - both considered to be one of the seven wonders of the modern world. For more details see - http://www.unmuseum.org/7wonders/zunderzee.htm
The Afsluitdijk is a 32kilometer long dike, which connects the province of North Holland with the province of Friesland. It was constructed between 1927 and 1933 as a fundamental part in a larger plan called the Zuiderzee Works. With the completion of the Afsluitdijk the Zuiderzee (‘Southern Sea’) became the fresh water lake of IJsselmeer. http://www.holland.com/global/tourism/Article/afsluitdijk-10.htm
I shall not stop my Dutch Diary until I have shared my captivated memories on Holland!
So, here I am, ready for the relentless travel that is in front of me… Visiting family and friends in the south of India, learning more authentic dishes from amma and aachi and not to mention the big and small list of shopping for the new place!
For now, it is bye bye Holland and bye bye friends… Thankyou for all those sweet memories and wonderful moments that made our life in this beautiful country a marvellous and an incredible journey to cherish.
Meet you all with my new post from India!
Kathirikkai Thuvayal/Brinjal Chutney
rice with brinjal chutney
Now, here comes a special recipe. Why special?
Because… this one belongs to one my friends’ grandmother. While dosaikal.com talks about some of the traditional recipes I learnt peeping into my grandma’s kitchen, and ofcourse also trying my hands at cooking with mama and grandmama – amma and aachi, I feel delighted to try some of those precious recipes that the elders of your household have left behind for you!
Thank you so much ‘A’ for sharing this, from your treasured cookbook – your grandmother’s recipe.
Kathirikkai is Eggplant to Americans and Brinjal to the British, if I am right.
It is supposed to possess many medicinal properties and is used as a remedy for cancer, hypertension and diabetes. Brinjal is high in water content and potassium. This is an excellent cholesterol regulator. Speaking of heart health, eggplant is also naturally low in saturated fat, cholesterol and sodium.http://www.health-galaxy.com/Benefits-of-brinjal.html
A very simple and easy recipe. ‘A’ also informed me that hot rice and thuvayal is incomplete without a kootu to go with it. Kootu is a stew of vegetables. Mixing the thuvayal/chutney with rice would make it a thick mix and the stewy kootu would aid in bringing in a balanced consistency during the travel of the food towards digestion. Kootu which is cooked with lentil also helps in the protein intake in a meal. Shall try to post ‘kootu’ in the near future.
Kathirikkai Thuvayal/Brinjal Chutney
kathirikkai thuvayal
Ingredients (serves approximately 6)
- kathirikkai/Brinjals – 3 no.s if medium sized (I used one long brinjal)
- oil – 3 tblsp
- kadugu/mustard seeds – 1 tsp
- seeragam/cumin seeds – 1 tsp
- perungayam/asafoetida powder – 1 tsp
- manjal podi/turmeric powder – 1/2 tsp
- red chilli powder – 1 tsp
- kariveppilai/curry leaves – a few
- puli/tamarind – about 25 gms soaked in 1/2 cup warm water
kathirikkai
cut brinjal in water
Thaalippu/Seasoning
- oil (preferably gingelly oil) – 1 tsp
- mustard seeds – 1/2 tsp
- red chillies – 1 long chilli split to halves
left to cool in a plate
smooth paste in blender
Method of Preparation
- Clean brinjals and cut to small pieces
- Always keep cut brinjals in water to avoid discoloration
- Soak tamarind in warm water and leave aside
- Heat oil in pan. Add mustard seeds, cumin seeds, curry leaves and saute for a while
- Now add asafoetida powder, turmeric powder, red chilli powder (I used 1 long red chilli in place of powder)
- Mix the cut brinjals and fry them till soft
- When the brinjals are soft, transfer to a plate or bowl and cool the ingredients
- After brinjal is cooled, add the tamarind with water and grind in a blender to a smooth paste
- For the thaalippu/seasoning, take 1 tsp in a pan – add mustard seeds – when they splutter, add red chillies – when they turn a bit darker pour into the thuvayal/chutney
- Thuvayal/Chutney is ready
- Serve with hot rice and kootu or just enjoy hot rice and chutney.
kootu – lentil and vegetable
Tale of five cities – Part II
We said a big bye to Prague and moved towards Bratislava. While I was searching the net to find details on Prague and Bratislava, I came across this beautiful place called Telc (pronounced telsh). Mesmerised by the pictures in the website, we decided not to miss this special spot. We were truly wise and lucky this time too!!
The historic centre of Telč was added to the UNESCO list of world cultural heritage in 1992, thanks mainly to the chateau and beautifully preserved town square. Though it’s a colourful, busy place ringed with outdoor cafes and restaurants, the Telč square has essentially kept the same appearance for centuries and is one of the best examples of Renaissance architecture north of the Alps. http://www.myczechrepublic.com/telc/
A place so calm and peaceful - would let one forget the busy – ‘running with the wind’ kind of lifestyle!
regarded most beautiful in the republic
very impressive
So, if you plan to visit Prague, Telc is a ‘not to miss’ zone, with the State Chateau of Telc and the historic square. You will be mesmerised by its stunning beauty!
Shopping tip: I could also find some classy Bohemian Crystal Vases and many more collector’s items at much lesser cost in Telc than my search in Prague.
BRATISLAVA
Then, we continued our journey towards the capital of Slovakia - Bratislava. It is also called the small big city of Europe – small in size but big in its importance of historical sites.
Known as Pressburg to German-speakers or Pozsony to Hungarian-speakers, Bratislava got its present name only 90 years ago. But the city has a long and proud history that dates back to pre-Roman times. http://visit.bratislava.sk/en/profil.asp?p1=810
Since we stayed in the old city, all historical attractions were at walkable distance.
After a quick visit to the Information Office, we went to the Primatial Palace – which is the former archbishop’s winter palace.
primatial palace
Today, the palace serves as the office of the Mayor.
Walking in the old city is really an interesting one, with many surprises – like these-
statue sticking out of a hole
man with a hat
relaxed man in the square
Proceeding towards some serious historic places, on the way towards the Bratislava Castle, stands tall the National Theatre-
St. Martin’s Cathedral
St. Martin’s Cathedral is the most sacred building in the town, where there used to be a Roman Church. 11 Hungarian Kings and 8 consorts were crowned in this Gothic Church between 1563 and 1830. The tower of the Church has a huge crown on it.
St. Martin’s Cathedral
and the crown
Bratislava Castle
Bratislava Castle stands above the river Danube. At present, the castle houses expositions of the Slovak National Museum and some of its premises are used by the Slovak Parliament.
Castle
The Roman settlement on the Castle mount dates to the end of 1st century A. D. After the territory fell under the rule of Germanic tribes that came to conflict with the Roman empire.
The Castle Hill in Bratislava and its Slavonic castle were of importance in the period of the Great Moravian Empire. Archeologists have found a great number of Slavonic deposits originating from that time – foundations of both civic and ecclesiastic architecture. http://www.slovakheritage.org/Castles/bratislava.htm
Towards the castle, one has to take a breath taking walk to reach to the top. Some clicks on the way -
the steep path
an interesting menu on the way
river danube and cruise ships seen from top of the castle
BUDAPEST
Next destination was Budapest, Capital of Hungary. When we entered Budapest, it was late night. We were astonished by the well lit Chain Bridge and Buda Castle, and the whole of the mainland city made us feel we had entered a Royal City.
Chain Bridge
Built in the middle of the 19th century the stone bridge with the lion bridgeheads was the first permanent connection between Buda and Pest.http://www.budapest-tourist-guide.com/chain-bridge.html
fascination by day missed to capture at night
The UNESCO World Heritage Committee has listed the view of the Danube embankments and the Buda Castle District – which is one of the most beautiful and romantic parts of the city of Budapest – as a World Heritage site on the 11th of December, 1987. The latter is an ancient town district, giving home to some of the most important historical monuments in Hungary. While nearly 800 years passed since it has been originally founded, its beauty still stands unparalelled, despite earthquakes, fires, sieges and world wars. The buildings themselves in Budapest bear tell-tale signs of recent and ancient history.http://www.budapest.com/city_guide/attractions/world_heritage_sites.en.html
We took a hop-on-hop-off tour and could do a bit of justice to the most important places in Buda and Pest.
Heroes Square
The millenial monument was built in 1896 to commemorate the 1000th anniversary of the arrival of Hungarians in the Carpathian Basin.http://www.budapestinfo.org/herossquare.html
statues of kings, govenors and famous characters of Hungarian history
Shuttle Boat
This boat is a part of the hop-on-hop-off tour. The view of the beautiful buildings from the boat in the River Danube was certainly a memorable affair.
Parliament
The Hungarian Parliament is certainly the most impressive monument that I have seen in Budapest. The view of the Parliament from the river Danube is amazing!
The building stretches 268 meters in its length, along the Danube embankment. Ornamented with white neo-gothic turrets and arches, it forms the most outstanding landmark of the Pest side horizon. Statues of Hungarian monarchs and military commanders decorate the outer walls.http://www.budapest-parliament.com/
St. Stephen’s Bascilica
The Bascilica is named after the first Hungarian King Stephen, who helped Christianity enter Hungary. This is the largest church in Hungary.
The most famous article inside, is the right hand of exactly, King Stephen.
Another interesting thing is that the heaviest church bell weighs more than 9 tons. The former bell was taken away during the Second World War, and its successor only arrived in 1990. http://www.hungarybudapestguide.com/budapest/st-stephens-basilica
truly very impressive
inside the bascilica
Matthias Church
Mathias Church is a very different landmark – also called the Church of Our Lady, the colourful exterior and interior walls are very unique.
the church
the colourful roof
and the interiors
VIENNA
Now, we move on quickly to our next destination – Vienna, capital of Austria. The first thing that comes to our mind when we think of our trip to vienna is their excellent connectivity through metro stations. All the main destinations are very well connected that makes a tourist feels so much at ease and comfort.
Hofburg Castle
This was originally a medieval castle and now is home to the National Library, Imperial Treasury, and has a collection of musical instruments and weapons and many other exotic things.
The Austrian Parliament
The main entrance is a copy of the doorway of Erechtheion on the Akropolis in Athens. The walls are decorated with marble and Greek statues. Behind the entrance the visitor encounters the Great Hall of Pillars. The 40 m long hall has 24 Corinthian style marble pillars. The capitals of the pillar are gilded with 23 carat gold and the marble floors are polished to perfection.http://www.gothereguide.com/austrian+parliament+building+vienna-place/
The Town Hall
the seat of the mayor of vienna and city council
Karlskirche
the biggest cathedral in baroque style, north of the Alps
The church has a panoramic lift, which offers a spectacular view of the city. A lift inside a church was quite interesting!
Schonbrunn Palace
Schonbrunn Palace was the summer residence of Austrian Emperors and used to be the summer residence of the royal family until 1918.
The castle was build to rival French Versailles in Baroque beauty and importance but House Habsburg lacked funds to outdo its rivalling nation France. In earlier times it served as summer residence to various Habsburg rulers.http://www.aboutvienna.org/sights/schoenbrunn_palace.php
St. Stephen’s Cathedral
St. Stephen’s Cathedral is the seat of Arch Bishop of Vienna. It stands on the ruins of two earlier churches, first consecrated in 1147.
The highest south tower (136 m) took 65 years to build – from 1368 to 1433. The two Roman towers at the main entrance are 65 m tall. The roof is extraordinary with its colorful mosaic and is covered by 230,000 glazed tiles.http://www.gothereguide.com/st+stephens+cathedral+vienna-place/
NUREMBURG
After the spell binding tour, we travelled towards our fifth city, Nuremburg in Germany.
We did nothing of the nuremburg trial related tourism. We chose Nuremburg as a stop gap destination to proceed towards holland, after a long drive from the previous place Vienna. It turned out not only to be a relaxing but also a lively and picturesque city. We visited the Kaiserburg Castle and the Main Square of the city – the Town Hall Square.
Kaiserburg Imperial Castle
This was one of the most important fortified imperial palaces of the Old Holy Roman Empire.
The Town Hall Square is marked by historic buildings and monuments inclusive of the Town Hall, St. Sebald’s Church and the Church of our Lady.
The Rathaus – Town Hall
St. Sebald’s Church
This is the oldest city parish church built in 1215.
Destroyed during World War II like the rest of the city, St. Sebald was reconstructed in 1957 and reconsecrated. The reliquary shrine (ca. 1397) in the tomb cast in bronze by Peter Vischer and his sons (1508-1519) is prominently located in the interior of the church. The bones of Nuremberg patron saint Sebaldus are presumed to rest in the silver embossed “casket”.http://tourismus.nuernberg.de/en/sightseeing/places-of-interest/churches/d/nuernberg-kirchen-st-sebald.html
The Church of our Lady or the Frauen Kirche
While we wandered for quite a while in the town hall square, there was a fair going on – a sunny summer sunday! Amongst those beer shops and live rock music stuff, we found a crepe shop and clicked a few snaps while the efficient lady of the shop was making them.
honey or choco pasta for the sweet tooth/teeth
for cheese lovers
Crepes, Pancakes, Pannekoeken or Dosais – everything needs the artistic movement of hands to make them perfect.
It reminds me of our Gothumai Dosai (South Indian Pancakes made of wheat flour) and Maida Dosai (the same made with all purpose flour). The South Indian version always needs a spicy chutney (thakkali-kaara-chutneyspicy-tomato-chutney/) or sambar (sambar/) to go with it!!
I think it has been a long time not discussing food. See you soon with some of those I have missed so long!
Tale of five cities – Part I!
A loooong break… really long! Quite a lot of travel, exploring more and more of Europe. It is truly a pleasure to travel beyond closer boundaries. So, first we decided to visit Spain. When some of our friends warned us of the heavy summer, we chose to go to Prague, capital of Czech Republic. Then, slowly the travel plan came to shape with the ever efficient ‘man of the house’… who charted the perfect plan. Prague, Bratislava, Budapest and Vienna – capitals of Czech, Slovakia, Hungary and Austria respectively. On the way back home, we would take a break at Nuremburg, Germany to avoid long hours of journey by car.
Now, it was my turn to find out important places of visit in the concerned cities to make it a memorable holiday. So, the search and research started. First, search – hotel rooms were booked. Then came research – the most interesting part of any tour – what to visit? Quickly made a list of the most important places – through those very useful multiple websites. Got a big list of ‘must see’ places – especially palaces – our little princess loves visiting palaces!
So, packed our bags, stuffed the trunk of the car with sufficient food, clothing, more and more necessary and unnecesssary stuff as usual.
Here, I pack again to share our beautiful moments through a few photographs.
First destination
Prague
czech republic
prague-praha
beautiful buildings
Prague Castle
According to the Guinness Book of World Records, the Prague Castle is the largest coherent castle complex in the world, with an area of almost 70,000 m². A UNESCO World Heritage site, it consists of a large-scale composition of palaces and ecclesiastical buildings of various architectural styles, from Roman-style buildings from the 10th century through Gothic modifications in the 14th century. http://www.hrad.cz/en/prague-castle/prague-castle-tourist-information/visit-of-prague-castle.shtml
charmingly sculpted…
one of the numerous buildings inside the castle complex
The Prague Castle is the seat of the President since 1918.
The Cathedral of SS Vitus, Wenceslas and Adalbert
The basilica of St. Vitus, built on the site of the original rotunda, was the main castle church since the 11th century, where the relics of the patron saints of the land were kept: SS. Vitus, Wenceslas and Adalbert. And from the 10th century the convent of the Prague church was an important educational and cultural institution.http://www.hrad.cz/en/prague-castle/history/history-of-prague-castle.shtml
This Cathedral is the largest of Prague’s places of worship. It is the hardwork of 600 years. It stands huge and tall in the Prague Castle.
St. Vitus, St. Wenceslas and St. Adalbert Cathedral is A gothic cathedral, the spiritual symbol of the Czech state, founded in the year 1344 by Jan Lucembursky (John of Luxembourg) and his sons Karel (Charles) and Jan Jindrich (John Henry) in the place of the original romanesque rotunda.http://www.praguewelcome.cz/en/visit/monuments/top-monuments/54-the-prague-castle.shtml
Charles Bridge
the perfect post card (from my camera)
Charles Bridge stands splendid on the river Vltava. But this was not the first bridge on the bridge. There used to be the Judith Bridge, which was the first stone bridge over the river. Judith Bridge was build in 1172 and collapsed in a flood in 1342.
The Stone or Prague Bridge since 1870 called Charles Bridge, was founded by Charles IV in the year 1357. The smaller tower – the romanesque one, a relic of the Judita’s Bridge, was constructed in the 12th century. The higher one is 200 years younger (1464) and its late gothis architecture draws upon the Parler’s Old Town Bridge Tower.http://www.praguewelcome.cz/en/visit/monuments/top-monuments/55-charles-bridge.shtml
tower on the Mala Strana can be climbed for a view of the city
Some of the statues on charles bridge…
statues of Saints Dominic and Thomas
statue of crucification
statue of Saint John of Nepomuk
The plaque on this statue depicts a man being thrown off from the bridge. It was St. John of Nepomuk who was executed by being thrown into the Vltava during the reign of Wenceslas IV. Touching the statue is a Prague custom and is supposed to bring good luck and one’s return to Prague.
Wenceslas Square
Wenceslas Square lies at the heart of the New Town (Nove Mesto) – the word new is misleading though, as the area was actually laid out in 1348 by Charles IV.
Wenceslas Square is really a boulevard, measuring 750m long by 60m wide. It was originally laid out as the Prague horse market 650 years ago. http://www.pragueexperience.com/places.asp?PlaceID=605
the bustling centre – wenceslas square
The Dutch Connection
After walking through Charles Bridge, in one of those busy tourist streets, we found this interesting door. We were excited specially because of the Dutch connection – it had two great men recognised worldwide for their service to humanity – John Amos Comenius of Czech and Desiderius Erasmus of Rotterdam. This door was designed for the co-owner of the particular house who is a Dutch man. It specially symbolises ties of two nations. My ignorance on the subject let me get into the website mentioned on the door to find some more interesting details.
The two never met and actually couldn’t have; Comenius was born 56 years after Erasmus’ death.
As it is generally known, it was in Holland that Comenius spent last years of his life, passed away there and is buried in Naarden.
Erasmus has always been read and translated in the Czech Lands and his Praise of Folly ranks among those precious books that never collect dust.http://www.cisarovsky.com/an/_realizace/text/text_lab.php?str=bl
the two scholars
details..
A wonderful trip, but good for us, did not end so soon. While we move to the next destination, let’s take a very short break! See you in Bratislava!
To be continued…
Ravai/Rava Kesari – Semolina Pudding
kesari
When we start anything new, we always start with a sweet. Now, when ‘dosaikal’ is stepping forward into another new year, let us enter with a sweet. Birthday of any member of the family or Marriage Anniversary is celebrated with the person/couple’s favourite payasam (of course cakes for youngsters in the evening); Entry into a new house – ‘pudhu manai pugu vizha’ in tamil or the house-warming ceremony is started in the new kitchen by boiling milk with sugar/jaggery flavoured with cardamom; Festivals begin with specific sweets of the occasion early in the morning. So, where does this Ravai/Rava Kesari come in ….?
It is a simple and quick sweet dish which accommodates itself on all occasions.
In marriage ceremonies, the morning breakfast served for guests in the ‘Thirumana Mandapam’ – Marriage Hall, would start with kesari;
In some families, during the ’bride seeing ceremony’ – when the family of the bridegroom visits many of those ‘expected eligible brides’ to choose a perfect life partner for their son - sojji (kesari) and bhajji (vegetable fritters) are served. Kesari is also known as ‘sojji’ – (must have come from the hindi word for ravai/semolina - sooji);
Sudden guests? – there is always the simple Kesari – quick and pleasing;
To start a breakfast feast menu, to go with a snack and filter kaapi (http://dosaikal.com/2011/08/18/the-morning-cup-of-coffee) for evenings or as and when to satisfy the urge of the extra sweet tooth - the versatile ravai/rava kesari is certainly a show stealer – and one of my favourite sweets.
The name Kesari
Kesar denotes Saffron.
The name saffron comes from Arabic, where the spice is known as za’fran that name derives from a Semitic root signifying “be yellow” or “become yellow”. Almost all European and several non-European languages have loaned that name.
Several superficially similar Indic names of saffron (Sanskrit kesaravara, Hindi kesa, Urdu kisar) are, however, not related but derive from Sanskrit kesara “hair”, which refers to the thin, almost hairlike saffron threads. (http://kesarwani.net/Pages/Etymology.aspx)
In Tamil, saffron/kesar is called kungumapoo - combination of kungumam and poo. Kungumam/Kumkum is the red coloured mark applied on the forehead, by women in India (mostly Hindus) and religiously by both men and women; Poo means flower. So, Kungumapoo means the vermilion coloured flower.
Kesar - kungumapoo – saffron is grown in Kashmir, a state in northern India. In the south of India, the world’s most expensive spice is used in rarity – I think mostly expecting mothers add to their glass of milk.
In North India, Semolina Pudding is called Sooji ka Halwa - literally translated as semolina halwa/pudding. Sooji ka Halwa does not have the touch of saffron – it has the subtle colour of roasted semolina in clarified butter. But, the south indian version of semolina pudding has the colour of saffron and hence it must have got its name KESARI. Nowadays, generally, orange food colour is added to Kesari for the colour. In many households, kungumapoo/saffron is added to give Kesari the original saffrony colour.
Now, to the making of Kesari!
Kesari
Ingredients (serves 6)
- Ravai/Rava/Semolina (sooji) – 1 cup
- sarkkarai/sugar – 1 1/2 cups (
- thanneer/water - 4 cups
- elappodi/cardamom powder – 1/2 tsp
- nei/clarified butter – 1/2 cup
- mundhiri/cashewnuts - 2 tbsp
- kungumapoo/kesar/saffron - a few strands
Method of Preparation
1. In a broad pan, roast ravai/semolina till it gives out a roasted aroma and starts turning golden brown (should not be completely golden brown)
2. Spread in a plate and keep aside
3. In the same pan, boil 4 cups of water, sugar, saffron strings and cardamom powder
4. Close the pan with lid to bring to a boil quickly
5. Simmer stove at this stage
6. Slowly add roasted ravai- be careful with constant stirring as lumps form very easily (Add ravai with one hand and keep stirring with the other)
7. Keep stirring till ravai/semolina absorbs all water and comes to a thick consistency
8. Do not forget to stir continuously till the whole mixture thickens
9. As soon as the mixture is thickened, immediately in another stove, fry the cashew nuts in nei/clarified butter (let the stove be in sim position only)
10. Pour this into the nearly done kesari and mix well
11. Close the lid and cook for nearly five minutes
12. After the addition of nei/clarified butter, the texture of kesari reaches the much awaited ‘melt in the mouth consistency’
13. Serve hot for a heavenly taste
14. Alternatively, cool kesari and cut to required pieces and garnish with almonds.
or serve as you wish!
Note:
- Though Ravai Kesari is a very easy sweet – lumps form very easily when ravai/semolina is getting cooked. To avoid this, stirring continuously is the only remedy
- While roasting, be cautious not to let ravai brown too much
- Generally, 3 cups water is taken for 1 cup ravai; I find this level insufficient for a super soft kesari. So, I use 4 cups of water, which lets ravai/sooji/semolina cook well and would not let semolina thicken before getting cooked
- Though quantity of nei/ghee/clarified butter can be reduced as preference, the above mentioned ‘melt in the mouth’ consistency would be compromised…so, the choice is yours
- If the last method of frying cashew nuts in nei seems complicated with kesari in one stove, one may roast cashewnuts separately and then heat the nei separately to add to kesari
- Always pour hot nei/ghee/clarified butter into cooked kesari to bring out the best consistency.
