September 2nd …..A day that we would often forget in the midst of our school and college going years. Suddenly it would dawn that it’s not just another day. We would confront my mother…why did you not remind us? She would smile. A warm one that would envelop us with immense unconditional love. People and relationships that we had taken for granted became special only after we left our cocoon post-marriage. Today all the special people stay in our hearts and mind, special days are never forgotten, but the physical distance remains…. Work and family has distanced us. The fleeting visits and endless conversations over the phone gives us a solace, while we siblings hold on to her tight, physically and mentally with every passing year.
An embodiment of power and determination, multi-talented, a post-graduate in Economics, a person beyond her times, who quietly confined to societal norms yet gave wings to her daughters to soar high has turned 85. Strong and stoic, that she is, her special day was not allowed to pass by. We try to make it beautiful and special in the simplest ways possible. Foodialogues brings to you the special spread of her favorites… Keerai vadai, palada pradaman, lemon rice and curd rice. Not to forget the moremilagai.
PALADA PRADAMAN RECIPE
Ingredients for Palada Pradaman:
- FULL FAT MILK 1 L
- CONDENSED MILK 1 TIN
- PAAL ADA READY MADE 1 C
- SAFFRON FEW STRANDS
Preparation Method for Palada Pradaman:
- Add 2 cups of water to the ada bits and cook till it’s soft. Add milk and continue to simmer till half.
- Add the condensed milk and bring to a slow boil. Garnish with saffron and serve hot/warm or chilled.
Ada are ready to cook bits of rice flour that has been gelatinized and shredded. It is available in amazon and Jiomart.
KEERAI VADAI RECIPE
Follow the medhu vadai recipe as given in the link. Add finely chopped Keerai or green leafy vegetable as per your choice to the batter. Mix well and make vadais.
