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00 A LIFE’S JOURNEY

In your hands is not just a cookbook, but also an emotional collation of recipes penned by Amala in two diaries (alongside) since she was a teen. As you page through the book, you will be taken from one chapter of her culinary life to the next – from her simple childhood jottings to more sophisticated recipes as influences and her passion for cooking deepened. She built on the foundation our mother laid. Rather than striving to produce a piece of aesthetic beauty, we have focused more on replicating as much as possible the original diaries so as to preserve and treasure Amala’s love for cooking in its true form. On the cover is a sketch from one of her diaries and on the back page is one of her gift messages. Between them is an eclectic collection of recipes that is bound together purely by Amala’s zeal for cooking. As a few pickle recipes had smudged with time, we were compelled to recreate them. The book would have been incomplete without including what Amala devoured. Just as literature holds up a faithful mirror to life, so do Amala’s recipes. They tell a story – they grew, changed and evolved with her. Over 30 years she chronicled recipes that predominantly came from associations with family and

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friends. Cut-and-paste recipes from cookery books did not resonate with her. Her collection in more ways than one defined her. Amala was always a peoples person, and perceived food as a medium to forge new relationships and deepen existing ones. And this book in no small measure bears testimony to that endearing trait of Amala, also fondly called Ammu, AT and Aunt Ammudu, among other names. Breathing life into the recipes Amala created or cooked, has been both an emotional and a rewarding journey for us siblings. Some of her recipe titles and language bear strong resemblance to Amala the person. She was innovative and creative, tangy and full of spice. “Sprinkle chaat masala generously”, "Prawns in a Jiffy" and “garnish with coriander and green chilli liberally” tugged at our heartstrings. The 150-strong recipes here, which range from the simple and mundane to the piquant and almost quixotic, revived beautiful memories and associations that had faded with time. Most of Amala’s recipes have a context, so going through them made past ties and memories present, and unfolded a life story. Amala was not just an avid collector of recipes, she was also a consummate cook. Cooking came

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A life’s journey


naturally to her. Be they veg or non-veg dishes, snacks or desserts, she mastered them quickly and was extremely detailed and organised. She shopped in bulk, cooked in bulk and served in bulk, taking comfort in the fact that the leftovers could ďŹ nd refuge in her fabled freezer. She cooked with a heart and won hearts. We hope you enjoy cooking these recipes as much as we did putting them together. Bon appetit! Hyacinth, Nirmala and Jayesh

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WHAT’S COOKING? 05 46 88 96 120 136

Non-vegetarian cuisine

Vegetarian delicacies

Rice and breads

Snacks

Desserts

Pickles and conserves

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Table of contents


01 NONVEGETARIAN DELICACIES BUTTER CHICKEN CHICKEN MASALA CHICKEN IN GARLIC SAUCE TANDOORI CHICKEN FRIED LIME CHICKEN QUICK CHICKEN CHINESE STYLE SWEET AND SOUR CHICKEN CHICKEN CORN SOUFFLE CHICKEN ROAST WITH PEAS THAI CARAMELISED CHICKEN DUM KA MURG CHICKEN CURRY PASANDI CHICKEN LEMONGRASS CHICKEN DEVIL’S FRY MOUSSAKA METHI MUTTON MUTTON CURRY MUTTON CHOPS MUTTON KORMA ROAST BEEF BEEF ROULADES STEAK IN SWEET-N-SOUR SAUCE PORK SORPOTEL PORK VINDALOO PORK CURRY

self

Cookbook by Amala Thomas

hyacinth

anisha

aunty patsy

carole

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FRIED LIME CHICKEN (OWN)

01.5

Take 1 whole chicken and add a lot of lime juice on the surface and inside of the chicken. Marinate with 2 tsp ginger-garlic paste, 1/4 tsp pepper powder,1/2 tsp garam masala powder, salt and tandoori colour. Keep in fridge at least overnight. Heat 6 tbsp of oil in a big wok. Add 6 small, peeled potatoes and 6 small onions without cutting. Add the full chicken and keep frying till cooked. Stuff the chicken with the fried onions and potatoes and serve hot.

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Non-vegetarian delicacies


01.6 QUICK CHICKEN CHINESE STYLE Marinate 300 g small boneless chicken pieces with 1/2 tsp chilli powder, salt and 1 tbsp cornour. Keep aside for 2 hours and then shallow fry in oil till chicken is cooked. Heat oil in a wok and add 1 tbsp chopped ginger, 1 tbsp garlic, 1 chopped green chilli. Add 2 tsp soya sauce, 1 tbsp tomato sauce and 1 tsp chilli sauce. Add the chicken pieces and stir well. Then add cut coriander leaves and stir. Add cornour slurry and remove from stove.

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JULY 2010 AT BEIJING KITCHEN MACAU, CHINA


MALPUA (HYACINTH)

05.4

A DIWALI SPECIAL Ingredients: Milk: 1 litre Flour: 1/2 kg Khoya: 1/4 kg Cashewnuts: 2 tbsp, roasted a little and chopped Kopra: 2 tbsp, chopped into pieces Salt: a pinch Cooking soda: 1⁄2 tsp (optional) Oil for shallow frying For the sugar syrup Sugar: 4 1/2 cups Water: 2 1/4 cups For garnish: Finely slivered almonds and pistachios

Blend the milk and flour in a mixie. Transfer into a bowl and add khoya, cashewnut, kopra pieces and salt. Mix to form a smooth batter. Before frying take a little dough in a bowl and add cooking soda and a little milk if required. Add this to the batter and mix well. Boil sugar and water to form a syrup and keep aside. Heat oil in a flat pan and take a big spoonful of batter to make round malpuas.

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Desserts


05.4

Cook until brown. Add malpuas to sugar syrup and then transfer to a serving dish. Garnish with dry fruits.

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Cookbook layout  
Cookbook layout  
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