I have been helping my mom in the kitchen from the age of 12. Mostly manual grinding was my department. My dad had a good senior post at the bank at a very young age. But he had other familial financial constraints and added to that he invested in shares , very heavily i must say. Once there was this huge fire and a stock market crash and we really needed to make ends meet, with our own financial needs and also catering to all the relations and guests. So we led a very simple life in mumbai. we had to use to kerosene stove, manual grinding etc...to save on money. Standing in line at the ration shop with bags made from our old uniform, stitched by amma...are somethings i remember and keeps me grounded and humble.
All this recap for...i am no good at preparing obbattu/holige. Obbattu was a family activity. We made this a day prior to 'holi' festival. My duties began with grinding mustard to give a yellow colour to the dough. Then grinding the boiled chana dal with jaggery to the required consistency. We helped at every stage and i know all the details. Yet when i tried on my own, after my wedding, it turned out so hard i almost broke my teeth...i tried 2 mote times but no good
Last sunday attended the wedding of our best friends daughter..and i had this awesome holige and mixed fruits rasayana and wanted to try this combo at home. So got obbattu/holige from mangaluru stores and made the rasayana for Ugadi 2022.
Hope you all had a great Ugadi ❤️❤️😊
The mixed fruit rasayana has musk melon, apple, green grapes, banana and pomegranate. Jaggery, coconut milk and crushed cardamoms.
No comments:
Post a Comment