Mother's Recipes: A Manual for Indian Daughters

Mother’s Recipes

A Manual for Indian Daughters

RACHEL CHACKO

Notion Press

5 Muthu Kalathy Street, Triplicane,

Chennai - 600 005

First Published by Notion Press 2014

Copyright © Geeta Verghese 2014

All Rights Reserved.

ISBN: 978-93-83808-52-6

This book has been published in good faith that the work of the author is original. All efforts have been taken to make the material error-free. However, the author and the publisher disclaim the responsibility.

No part of this book may be used, reproduced in any manner whatsoever without written permission from the author, except in the case of brief quotations embodied in critical articles and reviews.

Dedicated to the Memory of

My Husband

Colonel K.M.Chacko

Foreword

A Wonderful Heritage from Mother to Daughter!

In India, it would not be an exaggeration to say that every woman is a cook-book come alive! The passion and joy with which Indian women cook is almost legendary. With more than 28 different states and territories spread over a vast sub-continent, every village or town develops its own specific ‘cuisine’ which adds to the treasure of Indian cooking. Also, because of the vast variety of spices and condiments available in India, each cookery enthusiast can further individualize his or her cooking and create ever new recipes. Add to this the influence of wide travel and a woman’s ‘personal cookbook’ becomes an invaluable lexicon of food!

This, in short, is the story of Rachel Chacko whose cookbook Mother’s Recipes - A Manual for Indian Daughters is surely a wonderful guide to young women to become masters of the culinary art. The title of the book has a touch of emotion which is shared by all mothers and daughters and makes this book a special compendium.

Rachel Chacko says in her preface that travelling all over India as an army officer’s wife for several years, gave her a superb opportunity to observe, learn and memorize hundreds of recipes for different kinds of food. As a cookery enthusiast, she collected these recipes only for her own use. Army life gave me a chance to mingle with people from different communities at the unforgettable parties, dinners and events organized by the army, she says, Since we were posted in faraway army posts, other entertainment was difficult to come by and get-togethers were a pleasant way of making friends. Food and its variety were always discussed as we enjoyed the food of so many regions of India. Festivals and parties helped to acquaint me with so many sub cuisines too!

Rachel Chacko has used her collection of recipes to create a treasure for young women wanting to enhance their skills as hostesses. The cookbook she has written is very special also because every recipe has been tried and tested for a whole generation before being offered to the daughters of this country from an energetic mother touching the age of 90! Adding charm to the collection is a small collection within the book of recipes from the Syrian Christian community from Kerala to which Ms. Chacko belongs. So the book is regional and national at the same time.

Also, it is touching to note that Geeta Verghese, Rachel’s daughter, has been the persuasive force behind this book. For more than ten years, she has been requesting her mother to create a book of her recipes and at last in 2014, she has succeeded – and the result, one must say, is dramatic! A book that has taken more than a decade to come to life has to be versatile, faultless and ever useful!

Undoubtedly, Mother’s Recipes – A Manual for Indian Daughters is a beautiful, touching link in the mother-daughter relationship. Hopefully, it will inspire more mothers and daughters to bond through writing books, travelling or just sharing the good times of life as they proceed from one age to the next. What is more, they can jointly share their discoveries with all mother-daughter teams.

- Vimla Patil, reputed journalist and author was Editor of Femina from 1973-93

Preface

This book is a compilation of recipes which I have collected over the years as an army officer’s wife during my husband’s postings at various cantonment towns across the country. It used to be customary in those days for ladies to get together for coffee parties, dinners and picnics at frequent intervals. With no TV and other diversions in those remote places, sharing of recipes and having cookery demonstrations was an intrinsic part of our community life. By celebrating different festivals in the Army Clubs we assimilated the culture and became familiar with the cuisine from all parts of the country. Over the years, my collection of recipes grew and every time we would have to relocate to a new place, my husband would protest about having to cart the trunks of recipes along. Apart from having been collected over a lifetime, these recipes are all tried and tested ones.

While the recipes are from all across India there are relatively more from the state of Kerala. In particular, the non vegetarian and the Snacks & Sweets sections contain a number of traditional Syrian Christian recipes. I have given the corresponding Malayalam names, which may not be easily pronounceable for others, but will evoke memories of home food for Keralites.

My husband had always enjoyed and been appreciative of my cooking. So when he passed away in 1999, my daughter suggested that I select my favorite recipes and she would get it published. Somehow the project kept getting stalled and I am glad that the book is finally getting published. My daughter tells me that when she tries out these recipes; they invariably come out well as she finds them easy to follow. I hope others will also similarly enjoy making these dishes as much as I have enjoyed sharing them with you.

Rachel Chacko

Bangalore,

30th November, 2013

Introduction

One of the joys of life is good food and to partake of a well cooked meal in the company of family and friends forms the basis for cementing bonds between loved ones.

This book contains recipes from many parts of the country, collected over a lifetime. The various sections cover a wide range of recipes for all occasions, so that it could serve as a handbook for both the working woman and the homemaker. The recipes have been classified under different sections, to make it more user-friendly. In the case of some traditional recipes however, the specific region to which it belongs has also been mentioned.

The section on soups and salads provide easy to make, healthy options using readily available ingredients. The section on Rice & Rotis includes Indo-Chinese recipes for Noodles and Fried Rice along with accompanying sauces. The section on vegetables includes a few baked dishes which are of Anglo-Indian origin. In the non vegetarian section, a number of traditional Syrian Christian recipes are given. The Syrian Christians are a sizable community of Kerala. Their food is spicy and coconut is widely used. Their cuisine varies from that of the Hindus and Muslims of Kerala and their appam with stew is now served in specialty restaurants in most of the metros. Tea time is when the family usually feels ravenous and so instead of opening a packet of biscuits, a number of sweets and snacks can be prepared at home from the recipes given in this section. The recipe for the fruit cake is ideal for a Christmas cake which can be kept for six months. It is always handy to have a good stock of pickles and jams. The home made variety still has its own flavor and adds zest to every meal.

In putting together this book, I have tried to make the recipes both simple and easy to follow. Since the preparation of food can be an expression of love, it will, I hope, provide the motivation for my readers to rediscover the joy of cooking and experience the pleasure of seeing the delight on the faces of loved ones, as they enjoy home cooked food.

Contents

Title

Copyright

Dedication

Foreword

Preface

Introduction

Conversion Table

Glossary of Terms

SECTION I Dips & Beverages

SECTION II Soups

SECTION III Salads

SECTION IV Rice & Rotis

SECTION V Lentils/ Dhals

SECTION VI Vegetables

SECTION VII Fish, Egg & Meat

SECTION VIII Cakes & Desserts

SECTION IX Snacks & Sweets

SECTION X Pickles, Chutneys & Jams

About the Author

Conversion Table

Liquid Measures

4 cups =1 liter

2 cups = 500 ml

1cup= 250 ml = 16 tablespoons

½ cup = 125 ml

¼ cup = 4 tablespoons

1 liter = 1000 ml

1 pint = 600 ml

1 oz = 30 grams

1teaspoon = 5ml

Solid Measures

1 cup pepper = 100 grams

1 cup butter = 250 grams

1 cup granulated sugar = 250 grams

1 cup bread crumbs = 60 grams

1 cup minced meat = 250 grams

1 cup flour = 125 grams

1 cup rice = 250 grams

1 tbsp mustard seeds = 10 grams

1 tbsp flour = 8 grams

1 tbsp salt = 15 grams

3 teaspoons = 15 grams = 1 tablespoon

2 teaspoons = 10 grams = 1dessert spoon

1 teaspoon sugar= 5 grams

1Pound = 450 grams

1 kilogram = 2.2 pounds

Oven Temperatures

Cool Oven 225 – 250 F

Slow Oven 250 – 300 F

Moderate oven 350 – 400 F

Hot Oven 400 – 450 F

Very Hot Oven 450 – 500 F

The center of the oven is the coolest zone, so place large cakes, casserole dishes, etc, in the center for slower cooking.

Glossary of Terms