Happy in her world
Annie shares one of her favourite recipes...
ALL THOSE of you who have chanced to watch the Malayalam film, `Ammayanu Sathyam' would have noticed the tomboyish spunky actress. That was actress Annie in the role of a teenage boy in her debut film. It struck a chord with the audience. Later, she got married to filmmaker Shaji Kailas and quit filmdom.
Today, Annie presents the picture of a serenly-domesticated woman. "I'm perfectly happy in my world," she says. Her life revolves around her family and her children, Jagan and Jain.
Annie recalls her carefree college days when she stepped into the kitchen only to make tea. "I liked to cook, but since we lived in a joint family, I didn't have to chip in regularly. I preferred to read books than to sweat it out in the kitchen. I thought I could always learn cooking from my mother." But that was not to be. Annie's mother succumbed to a cardiac arrest while Annie was in class eight. "My sister was in class 10 when Amma died. I wish Amma could see me now, taking care of my children the way she took care of my sister and me," Annie says wistfully.
"My mother-in-law has been very supportive. It was from her that I learned cooking and grew to love it," she says. "She was quick to learn and is a good cook now," says Shaji's mother. "I used to add masala powders whenever I cooked, but not any more. But then, Shaji would find it out the moment he tasted the dish," says Annie. Ms. K. M. Mathew's cook books has been her source for reference. Annie's `special mutton curry' has her family craving for more. "Prepare it with love and it'll taste delicious," she adds.
Recipe for Mutton Curry
Mutton (cleaned and minced): 1 kg
Coriander seeds: 4 fistfuls
Red chilli: 18 to 22
Caraway seeds (Shah jeera), poppy seeds, clove, cinnamon, pepper: as required, garlic: 10-12 pods, Ginger: 1 medium sized piece
Green chilli: 2-4
Small onions: 12,
Onions: 2 (medium sized)
Cashewnuts or almonds: as required (paste)
Mustard seeds: a little
Coconut oil: as required
Salt to taste
Karipatha leaves: as required
Potato: 1or 2
Tomato: 4 (medium sized ripe ones) diced
Add a diced potato to the minced mutton and pressure-cook it till done. Fry the red chillies, caraway seeds, cloves, cinnamon, pepper and add the poppy seeds in the end. Ground the above spices to make a fine masala. To it add ginger, garlic and cashewnut paste.
Saute well in oil. In a kadai, heat oil and add mustard seeds. When the mustard seeds begin to splutter, add the finely sliced onions and saute well till the onion becomes transparent. Now, add the diced tomatoes and saute well.
Add the paste, till the oil becomes clear. Add it to the cooked mutton.
Garnish with fried cashewnuts and coriander leaves. Serve with rice or chappathi.
Send this article to Friends by