Happy in her world
Annie shares one of her favourite recipes...
ALL OF you who have watched the Malayalam film, `Ammayanu Sathyam', would have noticed the tomboyish actress. That was Annie in the role of a teenage boy in her debut film. The film struck a chord with the audience and Annie went on to do a few more films before getting married to filmmaker Shaji Kailas. Annie quit films for good.
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 prefered 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 8. "My sister was in Class 10 when Amma died. I wish Amma were alive and could see me 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. "Annie 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 because Shaji would find it out the moment he tasted the dish," says Annie. Mrs. 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 chillies: 2-4
Small onions: 12
Onions: 2 (medium-sized)
Cashewnuts or almonds (paste): as required
Mustard seeds: a little
Coconut oil: as required
Salt to taste
Curry leaves: as required
Potato: 1or 2
Tomato (medium-sized ripe ones, diced): 4
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 to the cooked mutton. Garnish with fried cashewnuts and coriander leaves. Serve with rice or chappati.
Photo: S. Mahinsha
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