During the Christmas weekend I paid a flying visit to Bangalore and back which was eventful and hectic to say the least. Well, we had Thiruvathira, Christmas, visitors for lunch and brunch, personal work to attend to and generally oiling up for the smooth functioning when I am away. Before I left I made sure that our elder son would not have any difficulty during my absence by cooking and freezing a few things and before I left Bangalore I had to once again see that my husband and our younger son would have a few things for their immediate use after I left.
For Thiruvathira I made Kali and kari the usual thiruvathira goodies, exactly the same way as I had explained earlier and it turned out just right. This time, we used, Kavathu, red pumpkin, avaraikkai, sweet potatoes and fresh thuvar peas.Our younger son, who is back home for Thiruvathira after a long time, enjoyed the kali and kari.
Immediately after reaching Bangalore, the first thing we (my husband and I) did was to chop and soak the dry fruits for the Christmas cake. This time, we used, almonds, walnuts, pecans, cherries, dates, cashew nuts, raisins, pineapple, figs, prunes and ginger. We baked a cake with 1 kg of dry fruits, 6 eggs, 225gms each of flour and butter and sugar. Our younger son who is always ready to do the beating and mixing of the cake took over the responsibilities and I just had to oversee the process and the actual baking. The cake was fluffy and spongy and melted in our mouths.
During my visit, we also entertained my son’s friends. For one couple we prepared vangi bath, puttu and kadala kari, masala dosa and rava kesari. For another friend’s visit, we prepared, bisibele bath, curds rice and neypayasam.
In between we also prepared carrot halwa, porivilangai and pori undais, peas pulao, Aloo ki tehni and Rice ada.
I shall soon start posting the recipes of all the goodies for which recipes have not been posted.