REVISED BLOG POST #1:

Walking down the memory Lane of food

How would one say food is necessarily significant in his life?It’s just that he really never notices its significance until the question is posed. Although,the question when asked ,initially offsets a myriad of emotions,that may overwhelm him to think of previous times associated with joy, rapture and satisfaction or conversely with remorse,melancholy and gloom.This fact is observed in a number of people,causing them to strike a comparison between food from the past and that from the present. Culinary or food in general has always played a primary role in people’s lives, especially in distant, exotic and diverse lands such as India, where it is ingrained in culture and social ethic.

Born and brought up in Chennai(A port on the South East coast of India; A bastion of Tamil culture), I strongly value the South Indian cuisine, constituting multifarious dishes that differ in color, taste, texture and composition. A well known, adored component, is the ‘dosa’ (also pronounced ‘dosai’ or ‘thosa’), a crepe made of rice and black lentils that completely entices a sampler with its exquisite aroma. This South Indian ubiquitous dish can be consumed during breakfast, lunch as well as dinner. The ‘dosa’ white or brown in color, varies in texture: It may be created crispy to perfection (which is how the majority enjoy it) or soft, such that just the thought of it would be a satisfaction of a lifetime. Traditionally the ‘dosa’ may be served along with a number of side dishes such as ‘sambhar’, ‘chutney’ , ‘molagai podi’ or Indian pickle.A ‘dosa’ constitutes a number of variants, including the ‘masala dosa’(made with a filling of potatoes) which has its origins in the Indian state of Karnataka.

I frequently conjure up the sultry days in May when the mere sound and intense aroma of a sizzling hot ‘dosa’ fried on a hot ebony pan, smeared with boiling,bubbling oil, was sufficient to rouse me on a Sunday morning after a 12 hour long slumber. “Leave me alone!” my sister would exclaim ,in a somnolent tone, trying to deflate my bubble of excitement, with no gain. Rushing downstairs to claim my share, I would heartily gorge down four and ask for more. The entire family would simply enjoy this atmosphere of togetherness and intimacy , at the dining table. I often reminisce about typical Sunday mornings such as these ,when I’m far ,far away from home, family and friends, longing for that ‘pancake’ that remains scarce on western land.I often reminisce about times during traditional festivals or family gatherings when a number of ‘masala dosas’ would be cooked, to feed an enormous group of talking, laughing, hungry souls.I often reminisce about times when I would try to replace my mother in the kitchen by frying half cooked and severed ‘dosas’ on the pan ,still receiving cheers of approval from my parents. Below is a recipe of the ‘dosa’, cooked in all its glory:

Top:A masala dosa served with chutney and sambhar

Ingrediants
Dosa shell:
1 1/2 cups rice
1/2 cup urad dal

Preparation:

Masala Filling:
2 large potatoes
1 medium onion (chopped)
1/2 teaspoon yellow split peas
1/2 teaspoon mustard seed
1/2 teaspoon turmeric
1-2 green chili
1 tablespoon oil
salt to taste

Dosa shell

· Separately soak rice and urad dal at least 6 hour or overnight in water.

· Grind to paste.

· Mix together, add salt with water to make batter.

· Leave in room temperature overnight.

· Mix onion and chilies to the thin batter.

· Heat pan or griddle with little ghee or oil.

· Spread the mix on pan in circular motion to make thin Dosa.

· Cook on both the sides, if desired.

Masala Filling (Spicy Filling):

· Heat oil. Add mustard seed, peas, onions and spice.

· Fry for about 5 minutes on medium heat or/until onions are turned into golden brown

· Add potatoes and mix and cook some more Serve

· Add filling inside Dosa and roll. Serve hot with Chutney.

The vast South Indian cuisine is not limited to only the ‘dosa’. The ‘idli’ a fermented rice cake savory, is popular in the state of Tamil Nadu and is another integral component. ‘Idlis’ are most often eaten during breakfast or as a snack, and are usually served in pairs with chutney, sambar, or other accompaniments. Mixtures of crushed dry spices such as ‘milagai podi’ are the preferred condiment for idlis eaten on the go. My favourite dish to eat alongside the ‘idli’ is the ‘vada’-a disc shaped savory dish consumed with ‘sambhar’ or ‘chutney’. I frequently muse over times when the ‘idli’ has been especially significant in my recent past.

Ambling along the dank pavement at 6:30 a.m. on Saturday morning, tiny footsteps ,taken one at a time, a small boy walked alongside his grandfather ,excited to take the short trip to the local ‘idli’ stall to pick up breakfast.Yes, for those who could not guess, that was me approximately 11 years ago, overwhelmed with a mixture of enthusiasm and an expectation of hot ‘idli’ on that cold, dusky morning. “Where are we going grandfather?”I would ask enthusiastically, already knowing the answer. “We are going to get some idli,your favourite!”,he would retort, trying to reciprocate my excitement.We would then take home the hot ‘idli’ and ‘vada’ wrapped in gigantic banana leaves and enjoy them along with my grandmother,all the while explaining to her about the little ‘adventure’ that we had encountered.I shall always treasure such incidents which occupy a special place in my heart.

Rice,A grain that sustains a large portion of the Indian population, is traditionally eaten with ‘sambhar’ ‘rasam’ or ‘dhal’,alongside a multitude of tasty vegetables and curries and consumed with extras such as ‘pappad’. My mother always found it a bit of an impossible task to convince me to eat rice. I guess to be South Indian and to not eat rice is a bit queer, but that’s my case.After all India is one of the largest consumers of the staple food crop. Picture this:My sister and I, seated at the dining table complaining about how we were too full for rice.Well that beats the point considering my sister emptied half onto my plate and somehow got away with it!But now that I realize it, I have always had a soft spot for the dish.I clearly remember the days when my cousins and I, indulged in ‘rice pranks’ in which we secretly fed the rice to the crows ,stole the ‘pappad’ or emptied the rice half onto each others’ plates.Now that I’m unable to eat rice, I feel its absence and its significance as a part of our daily lunch.

I often feel contented whenever I think about previous memories of home. Food plays a primary role in moulding a person’s personality and is a manifestation of his culture, passed down through the generations.The bonds that a person develops and the immortal memories that he recollects of exquisite dining, all serve to accompany him during times of old age. A picture may be worth a thousand words,but the real essence of the food lies in the tradition that it holds and the culture that it contains.

Aakash Arun

Recipe courtesy: www.indianfoodforever.com

Image courtesy:

masala dosa:www.indianfoodforever.com

idli:www.andhrachef.com

Sambhar rice: www.srirambala.com