Between 1960 to 1985, we had a hotel in Girgaon named Central Health Home. Each day, a huge quantity (50l during days of high demand) high fat milk was being brought in the hotel, for preparing tea, coffee and other items. The cream collected from the milk was sent daily to our home in Babulnath Temple. Imagine the quantity of cream. Once someone had asked if this was the batter to prepare wadas!
My Grandmother a.k.a Anamma, Smt. Narayanibai Shenoy, used to ferment the cream and prepare butter from it the next day.
This butter was cooked to form desi ghee which was the primary cooking medium at home. Anamma used to make a lot of Churmundos using wheat flour roasted in lots of ghee and bound into laddos/undos after mixing with powdered sugar and cardamon powder.
The favorite recipe at home was the GSB Konkani dish known as Batate Saunga - fiery, sweet and sour thick gravy dish, finished with a tempering of onions fried in ghee. Potato was the most favorite vegetable among my father and his siblings. Even the Daalitoy or GSB daal was tempered using ghee.
Such was the regal diet of the family of KHM Shenoy - simple in appearance, highly refined with ghee:)
No comments:
Post a Comment