My mother did not read any recipe books but churned out fantastic food. The ingredients that she used all had health properties. No one told her about it and so it is surprising that old folks of her time knew what ingredient provided what health property.
My mother’s fish recipes had those ingredients that I now know are packed with goodness.
The ingredients that she used for her fish curries had coriander, jeera (cumin seeds), garlic, turmeric, red chillies, black pepper, coconut and turmeric.
Her chicken curries had more of Jeera and less of coriander. Did she know that cumin was good for gas as fish did not pose that problem? Same with vegetable curries. There too she had more of cumin seeds.
When she prepared ghatia she remembered to add ovum in it. How did she know about the health property of ovum?
She added vinegar into curries just when the curry was ready for use. I have to find out why she did not put it along with the other ingredients.
Brinjals, green banana, potatoes and sweet potatoes were always placed in cold water after they were cut. She knew these items get oxidised and therefore get a black colour. Who taught her that?
She never served us curds when there was fish curry. I wonder why
If mother had written down all her recipes and tips on what makes good combinations that would have ran into hundreds of pages.
I was fortunate to have consulted her and tried out many of her recipes that have become a part of my daily cuisine.
I have picked up many recipes today from friends and we now have the Internet where sky is the limit to visit links that have scores of recipes. But while I do have a variety in my cuisine my mother’s recipes top the list. Each time I cook something using her recipes it takes me back to the time I spent with her – all of 18 years as I left my native place at that age seeking greener pastures.
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The food cooked by our mothers and grandmothers have a very unique flavour because they do most things by hand and spend ours churning out dishes. If you use homemade yogurt, ghee etc the taste and aroma of food is totally different than if you use factory made products.
Crushing garlic with pestle is so different than using a chopper and then freezing garlic in big batches. But sadly we lack time and patience so our food lacks the health qualities of our part generation.