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Passion of a different kind
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Writer Rose Mary is known for her culinary skills
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MALAYALAM POET Rose Mary needs no introduction. She is a writer of free verse and her works explore the psyche of women. Her poems are marked by genuineness and known for putting across the perspective of women.
For the past three years, Rose Mary has been writing a column in Malayalam Pathram, a weekly published in America. Her subjects include "anything under the sun," be it films, books, authors, women's issues or tribal revolts.
Rose Mary is not doing any writing these days. "One needs peace and quiet to do some writing. With three children at home, it is a rarity," says Rose Mary.
She is currently reading Gabriel Garcia Marquez' autobiography, `Living to Tell the Tale'. She also loves to re-read old books. "I am reading an old edition of `Aranyak' by Bibhuti Bhushan Bandhopadhyay."
`Zorba the Greek' by Nikos Kazantzakis and `The Grapes of Wrath' by John Steinbeck are her other favourite books. The writings of Kamala Suraiyya fascinate her. "I adore her magical language and truthfulness."
Rose Mary loves to travel but her commitments have left her with little time to pursue it. This doesn't prevent her from imagining herself travelling across the world, be it in Austria or Iran. She is a big fan of Ian Smith, the host of `Lonely Planet' on Discovery Channel. "He was sailing in a Venetian gondola. It was evening and all the lamps were lit. The river was very placid, with willow trees on either side... It seemed so real that I felt, I was travelling with him."
Gardening is also one of her hobbies. "I have only green leaves and ferns in my garden. There isn't too much sunlight there. So, no flowering plants, except one, grow in it. The flowers of this plant are white and blossom only at night. When day breaks, all the flowers fall to the ground."
This writer is popular among her circle of friends for her culinary skills. Her pickles, cakes and non-vegetarian dishes have won her many admirers.
Her recipe for caramel custard is an age-old one, she says. "It was passed on by my grandmother to my mother and from her to me. On Sundays, my mother would go in for some elaborate cooking and she would make caramel custard." The recipe is simple and just the thing to make if you are entertaining guests. "When the custard is removed from the container upside down, the golden-coloured caramelised sugar flows down the custard just like snow melts down a mountain," says Rose Mary, seeing poetry where none exists for average human beings. Another recipe that Rose Mary is very fond of is Karimeen Pollichathu. Here's how you can make the two dishes:
Caramel Custard
Ingredients:
Eggs (beaten) - 3
Milk - 1 glass
Sugar - 2 dessert spoon (for caramelising)
Sugar - 2 tablespoon
Vanilla essence - few drops
Nutmeg powder - as per requirement
Method:
Caramelise the sugar. Pour it into a greased container and let it cool. Add beaten eggs, remaining sugar, milk, nutmeg powder and vanilla essence. Steam for 30 minutes in a pressure cooker. Remove upside down.
Karimeen Pollichathu
Ingredients:
Karimeen (Pearlspot fish) - 3
Onion (thinly sliced) - 1/2 kg
Green chilli (finely chopped) - 4
Ginger - 1 small piece
Garlic - 5 pods
Vinegar - 2 dessert spoon (if not, two tomatoes cut lengthwise)
Turmeric powder - as required
Salt - as required
Pepper powder - as required
Coconut oil - 1 dessert spoon
Water - 1/2 cup
Curry leaves
Method:
Cut the fish into two if required. Apply turmeric powder, salt, and pepper powder on the fish and marinate for some time. Fry the fish lightly, but not till it becomes crisp. Mix well the onion, green chillies, ginger, garlic. Add vinegar. Take an earthen vessel and grease it with coconut oil. Spread one layer of the onion mixture. Spread the fish over it. Top it with another layer of the onion mixture. Put curry leaves on the top and add 1/2 cup of water. Cook on a low heat for 20 to 25 minutes with the lid closed. Add 1 tsp coconut oil.
R. K. R.
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