Paruppu Payasam with coconut milk is one of the traditional payasam I usually prepare as neivedhyam for any festivals. The coconut milk along with chopped and fried dry coconut pieces brings a nice flavour to the payasam.
Mango Pachadi, is one of the traditional and scrumptious pachadi we used to prepare for Tamil New Year's day or for any auspicious occasion during mango season. Generally a pachadi for Tamil New Year's day should have all the 6 flavour of tastes like sweet(Inippu), salt(Uppu), spice(Urappu), bitter(Kasapu), sour(Pulippu) and astringent(thuvarpu). Significance of this is to make us understand that life is a combination of mixed emotions like good, bad, happy, sorrow, victory and defeat and we have to face them equally. Here jaggery for sweet, salt for salty, red chilli for spice, neem flower for bitter, Raw Mango for sour and Turmeric for Astringent.
I, Subbalakshmi, could write for hours about myself, but there is a direct focus of this blog. About me in a nutshell: I am about 56 years old and married for 35+ years. All along I am a typical house wife.
The objective of this blog is to inspire you to cook and show you how easy it is to cook. Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity. As I am from a South India, some of the recipes will have a south indian flavor. But this part was supposed to be “about me”… :-)
About my childhood
I born in a small village in the Tirunelveli district called Kallidaikurici. This is a very beautiful village in the banks of the river Thamirabarani. My mother was a wonderful cook. Most part of my cooking skills has come to me from my mother and I am sure it’s applicable to every one of you. She used to cook a very tasty food for almost 10+ family members daily with the minimum available things and infrastructure. You can feel the flavour of Tirunelveli taste in my recipes and my birth place is the reason for the same.
I am married for 35+ years now. After marriage I shifted to my in-laws house in Nagercoil (Asramam village). My in-laws were from Kerala orgin and this is the reason why you also see the flavor of Kerala taste in some of my recipes. My mother-in law is equally good in cooking as my mom and she inspires me equally. My husband worked for state transport corporation and got retried. I have three sons and all of them were married
Since 2006, I am living in Chennai with my elder son. As cooking was an integral part of my day to day life and also the inspiration given by my elder son and daughter in law (Sowmya) , we decided to share the recipes which i learnt over a period of time from my mom, mother in law, relatives, friends and through my daily experiences and present them in the best possible manner. In addition, Sowmya is also equally passionate about cooking and experimenting new recipes, this blog also contains many of the recipes contributed by her. I am just sharing my experiences and recipes and this is Sowmya who take the pictures and presenting this to you. I would be happy to hear success stories from you who have tried recipes posted here. It would be my pleasure, if you've benefited in some way by what you read on http://www.subbuskitchen.com/.
I would like to thank my elder son (Venkat) and daughter in law (Sowmya) who are in behind the scene and help me in running this blog.