In to the hills

Our tuk-tuk arrived promptly to take us on the 30 minute drive to Ernakulam Junction for our train ride on the Bangalore Express to Coimbatore, and the next phase of our adventure. It took us a walk to the far, far end of the train (the trains here are looooong) and back again to find our coach with a/c and our assigned seats. The journey took almost four hours, during which food wallahs constantly plied the aisle with their “chai, chai” or “coffee, coffee”, and whatever other food items they were hawking.

Rajat met us in Coimbatore and we set off on the two-hour road trip to the NilGiris (blue mountains) with stops along the way. First stop was a large Tiffin (restaurant that is open all day serving Indian “fast food” – typically a light lunch. Ours was dosa with chutneys and sambal.

We stopped to look at plantations of curry leaf plants, something we have enjoyed in virtually every dish we’ve eaten. Rajat told us of its medicinal properties also. We were amazed by this young man who loaded two huge bundles of the leaves – each weighing about 60 kg – on to his moped and then gingerly took off to the wholesale market!

Just before starting our ascent, we stopped for a coconut milk and ate the deliciously soft meat from the coconut.

Up, up and round and round, we climbed to 6,550 feet passing lush tea plantations along the way. And here we are, in these beautiful hills, perched on the side of the hill. Renu and Ravi, our hosts, are delightful and full of stories and information.

Dhobis, palaces, and spices

I grew up knowing that “Dhobi” meant washing/laundry, as that is what my father always called it! There are Dhobi ghats right here in Kochi – called Dhobi Khana. The origins of the dhobi khana lie in the colonial period, when British officers brought many Tamil villagers to Kochi to work as washermen and since 1920 they have been known as the Vannar community. To this day, most of the dhobis are Tamils. According to an article I read, there are about 40 families in the community who use this Khana. Each cubicle with wash pens and water tanks is allotted to one family.

The dhobis offer laundry services to private individuals, hostels, hospitals, and hotels. Many have been working there since they were young teenagers and are now in their 70’s and 80’s. The dhobi who was ironing let me feel the weight of the iron and told me it was 8.5kg, which I well believed!The laundry is soaked, pounded, scrubbed, rinsed, wrung and hung out to dry.

Some of the wall art at the Dhobi Khana.

Our next stop was at the Dutch Palace which the Portuguese built as a gift to King Veera Kerala Verma in about 1545. It came to be known as the Dutch Palace as it underwent major repairs at the hands of the Dutch. It now houses a museum, the Mattancherry Palace Museum. The interior has incredibly richly carved ceilings, beautiful murals and the displays include artifacts from the bygone eras of the Raj. A Hindu place of worship is on the grounds, and a spring fed pond is used as a swimming hole by locals.

This Hindu temple was on our way to the Spice Market.

Unlike the spice market in Dubai, this one consisted of some shops selling spices, to include a women’s cooperative. We picked up a few harder to find spices – like white poppy seeds and black cardamom.

We discovered that Bazaar Road was where the wholesale merchants were located. The street was a hive of activity as large trucks laden with sacks of rice, garlic, onions and more jockeyed for position to offload their loads. Men were busy counting money, giving orders, and doing book work – India still believes in the ledger!!!

This rather fancy hotel, renovated and converted from an old granary, was beautiful, but in a strange location.

Kochi on Epiphany

Our three-hour layover at Bangalore airport was quite interesting and educational. When is people watching not just that? By the way, the airport is very modern, architecturally pleasing, and easy to navigate. We started with a breakfast of masala dosa attempting at all times to keep our left hands away from our food!!!

I was fascinated by some small groups of men dressed in black with orange and red bindis on their foreheads, and have since learned that they are pilgrims on their way to Sabrimala pilgrimage Center (Sabarimala Sree Dharma Sastha Temple, dedicated to Lord Ayyappa). This temple being the most prominent among all Sastha temples in Kerala, is situated on a hilltop in the Western Ghats. It is not open throughout the year, but only open for worship during the days of Mandalapooja, Makaravilakku and Chitra Vishu. It is said that the pilgrims have to follow fasting for 41 days to cleanse their minds before going to Sabarimala, and the journey to the temple is to be taken on foot through difficult paths in the forest. We observed some other pilgrims at a local Hindu restaurant in Kochi.

Fort Kochi is just as I imagined and hoped. Very lush, old but not shabby, walkable; evidence of its history – Portuguese, Dutch, and British – is everywhere. We have not yet explored many of the sights, but we will!

This morning we walked to St. Francis Anglican Church for their 8 a.m. English speaking service. What a lovely experience, made even better by meeting John (Dundu) and Anna (Lilu). John was baptized, confirmed and married in the church. I was asking him about the long fans that run the length of the church. He told me they are called panka and were last in operation at his brother’s wedding 25+ years ago! After the service we were able to chat with some of the parishioners and learn more about the church, including its history.

St Francis Xavier’s Church at Fort Kochi was built in the year 1503, by Portuguese traders. Initially, the church was a simple wooden structure, dedicated to St Bartholomew. In 1506, the Raja of Cochin permitted the Portuguese Viceroy, Dom Francisco Almedia, to reconstruct the structure in stone. The new church was completed in 1516 and was dedicated to St Antony. The ownership of the Church of St Francis Xavier then passed into the hands of the protestant Dutch, who captured Kochi in 1663. They converted it into their government church and it remained in the possession of the Dutch until 1795. Ownership then passed to the British, when they captured Kochi from the Dutch. The church became a protected monument in 1923. In 1947, the congregation joined the Protestant Church of South India (CSI). St Francis Xavier’s Church is also famous because Vasco-da- Gama, the first European to discover a route to India, died here in 1524 on his third visit and was buried in this church. Though his remains were shipped to Lisbon, at the request of his son, 14 years later, the gravestone is still there.

As we were leaving, John asked if we would like to join them for breakfast! They took us on a mini tour of Kochi, pointing out places and streets of interest, and then to amHindu restaurant where we enjoyed idlis, dosa masala, and coffee which is poured from container to container to cool! We stopped at a fruit market and they delivered us back to our apartment. What a lovely morning!

Our apartment

Learning Goan Cuisine – breads and more …day 3

We started with another impressive number of items to make during our session to include:

  • Chicken biryani
  • Prawn kadai
  • Naan bread
  • Poori
  • Stuffed poori
  • Chapatti
  • Dosas
  • Uttapam
  • Medu vade
  • Paneer kofta
  • Rice pudding
  • Coconut chutney

We started with the coconut chutney which I first discovered at the hotel in Mumbai, and fell in love with.

Next up was Uttapam – the “Indian pizza”- made with the idli batter.

Then came dosas mad with a watered down idli batter.

These three items were for our breakfast.

We started with making the dough for the chapattis, poori and naan so it could rest and rise.

Medu vade- a donut like, deep fried, savory made with a dough of the same Urid lentils used in idlis, with the addition of chopped onion, coconut, green chili, ginger and cilantro.

The chicken was marinated for the biryani, the rice was cooked, with the spices, and onions were fried to a delicious crisp.

The kofta were formed and then deep fried.

The kofta curry was made and the kofta balls were added.

The chicken for the biryani was prepared and then layered with the rice, sealed and baked.

The Kerai was made

Now time to knead, and knead some more; roll, fold, roll; flip, oil, flip; bake over open flame and deep fry the different breads.

The end product – yummy!!!!

Exploring Panjim

Our plan was to explore the old, Portuguese influenced, area of Panjim; however, our driver spoke just a smattering of English and didn’t know the way! Iwas able to direct him to Se cathedral and the basilica (16c) using google maps!!!

Our sight seeing of the old architecture in town was less successful, and when we finally found the market, discovered that it was not nearly as nice as the one in Vasco de Gama. The ride to and from Panjim along the waterfront was interesting, especially the roaming cows, dogs sleeping wherever -to include in the road, and the brightly decorated homes (for Christmas).

Learning Goan cuisine – hands on! Day 2

Another full day of preparing Goan cuisine, and the menu was extensive!

We started with another clarification of the peppers and spices. Kashmiri for color, medium heat, and Cancon for heat!

Dessert was prepared first – a flan with cardamom.

Marinades we’re prepared for the Vindaloo- vin=vinegar and alyu =garlic.

sauce for Xacuti.

Vegetable korma.

Caldin prepared two ways – one with cauliflower and prawns, the other with poached eggs.

Chicken croquettes.

Idlis

Learning Goan cuisine – hands on! Day 1

Rita picked us up just after nine in the morning and drove us to her house where she holds the cooking classes in a lovely covered patio surrounded by potted herbs and spices. We met our fellow classmates Kate and Lucy, sisters from London, and Tony, a Home Ec teacher from Darwin. We spent some time chatting and Rita explained the plan for the day which started with a delicious breakfast. From there we headed to the market to shop!

The menu for the day was:
Rissoles de Camarao
Galina Cafreal
Recheado
Prawn Curry
Fugath
Bolo Mimosa

After a brief introduction to the spices we’d be using, we started by making the crust, coconut filling and assembling our little tarts.

We then got to work slicing the snake gourd which was our vegetable in the Fugath.

We made a green sauce marinade for the chicken (Galina Cafreal) . Meanwhile a whole shallot was char roasted on the burner to be used for stuffing the squid ( Recheado).

The base for the prawn curry sauce was grated fresh coconut along with turmeric and other spices.

The filling for the prawn puffs (Rissoles de Carmarao) was made and the choux pastry too. They were then assembled, breaded and deep fried.

The last item on the menu was the Recheado which we stuffed into squid and cooked for a very brief time.

At three o’clock, with sore feet and stiff backs, we sat down with a beer to enjoy the fruits of our labor

Vasco de Gama

The morning started out in monochrome as fog blanketed the bay, but quickly turned technicolor when we arrived at the farmers’ market in Vasco de Gama.

Our trip to the market was led by Rita, our cooking guru, and her helper Pooja.  We purchased vegetables, herbs and fish to use to create our Goan dishes. (More on that in the next post). Like all markets, the vibrancy and people watching opportunities were in abundance. The only problem was that I was let loose with a camera! So be prepared!

The Portuguese introduced marigolds to India, the flower is offered to the Hindu gods for festivals and celebrations. The yellow or orange dye of the flowers is also be used for coloring fabrics.

Kokum fruit after processing. Known in some circles as the “Indian super fruit” .

Some  of the people.

The colorful and very fresh vegetables.

Peppers, grains and spices.

Fish – the flat fish being Pomfret.

Vasco da Gama, named after the Portuguese explorer, is the largest city in the state of Goa and is situated on the western tip of the Mormugao peninsula, at the mouth of the Zuari river. Founded in 1543, it was in Portuguese hands until 1961 when Goa ceased to be a Portuguese territory.

Thanksgiving 2017

The greatest gift one can give is thanksgiving. In giving gifts, we give what we can spare, but in giving thanks we give ourselves.                                           BR. DAVID STEINDL-RAST

The Gift

I give thanks consistently for our family and for the times we get to spend together; for the craziness that ensues; and for our camp where there is space for it all to play out!

Our bestest Dutchies were here again!

A week sped by spending as much time as possible with our Dutch family and their friends Bert and Jantina. They all stayed out in Liberty experiencing “that camp life” and we got together either there or here in Belfast.

Luckily the beautiful Autumn colors were prolonged due to warm, dry weather and they were able to see Stevens Pond and the surrounding countryside in a full blaze of oranges, reds, purples, and yellows. Some canoe paddling was achieved – even a dunking!!! Wood was cut and split and Agnita and I took a lovely hike on Haystack Mountain.

 

We picked delicious Empire and Macoun apples at Hope Apple Orchard and several pies ensued.

Views from Mount Battie and visit to the Farnsworth in Rockland.

We joined Bert and Jantina for lobster at Young’s on a raining Wednesday evening, but even indoors the ambiance and lobster was great! Likewise at 3Tides. Pizza in the pergola was a perfect evening!

And then the week was over …… much too quickly!

The Lost Kitchen experience

Living in this beautiful rural environment, in the far north-eastern reaches of this vast country has many advantages. One of the many things to be thankful for is the ability to drive 25 minutes along a picturesque rural road to the village of Freedom and cross a footbridge to an old, renovated mill – entering the magical space that is home to The Lost Kitchen.

A little over three years ago, on July 4th, we went to the opening of Erin French’s restaurant in the old Freedom Mill. We have been since, but not since reservations became much sought after. However, last evening we were lucky enough to have been passed down a reservation from friends unable to go.

A fabulous evening with good friends and a total of seven courses (even though only four appear on the menu!) This is probably my favorite restaurant EVER!

Wine selected from the wine cellar on site.

Four happy faces!

First (non-menu) course – delicious cheeses, bread, pickled beets, radishes, almonds, olives.

Ooops! where are they! Second (non-menu) course – Pemaquid oysters with apple, onion, dill vinaigrette.

Third (non-menu course) – juicy pork burgers with blue cheese – oh! my!

Refreshing sorbet in Erin’s signature dishes!

Now to the menu!