Remove from flame, as the leaves start wilting or changing colour. The tamarind trail was something that was part and parcel of the fare being ground and cooked to perfection in the kitchen, at their farm in the outskirts of Bengaluru. The beetroot chutney and the famed gongura pachadi were favourites of the family. For masala paste, blend or grind chillies with coriander seeds, cumin seeds, cloves, cinnamon, cardamom and turmeric in a blender. Cook until the red chillies turn light brown. Mix evenly 1/2 masala paste with the kheema and divide into 15-20 lime-sized balls. And China kids stools for sale this she published as My Mother, T. From it came the Tamarind Leaf Dal, a unique but lipsmacking regular on the table.  

What she cherishes the most was her trot back from school when she would choose one of three Telugu movies — Chaduvujunna Ammayilu, Gudi Gantalu or Guruvunu Minchina Sishyudu, and how her “ammi” would feed her lunch and narrate stories from her days of acting yore. Remove the lid, mash the mixture with wooden mortar and add tamarind leaves. Allow the leaves to wilt. Keep aside. Simmer for 10 minutes (or more, depending on the tenderness of the meat) without covering the pot.  

Transfer onto a plate, cool and add 1/4 tbsp turmeric powder and 1/2 tbsp salt. And yester year actress T Krishna Kumari’s daughter Dipika Maiya realised it growing up with her mother, who was once among the biggest names in Telugu cinema. For the other half masala paste,  fry tomatoes till paste-like.The famed actress’ life story told by her daughter has some choicest recipes that marry tradition with kitchen secrets. Krishna Kumari,which along with the rich history of Telugu cinema that is forever connected with her mother, also had some age-old traditional recipes. Now, add 1/2 tbsp whole dhaniya, five dry red chillies, 10 methi seeds, 2 gm asafoetida.  

Among them is the mutton keema ball curry that her mother would cook for her father, a signature dish that has become a part of the household’s soul food. Place the cooker on a low flame, without the lid, stir for 5-10 minutes. Add 1 litre water with 1 tbsp salt. Let it crackle. we picked a few you can try at homeHistory elicits a response from those who realise its wealth of knowledge. — Recipes courtesy My Mother, T Krishna Kumari by Dipika V Maiya. Then, blend ginger, garlic and water into a coarse paste. Blend in a mixer without water and keep aside.2 tbsp mustard. Keep aside. Gongura PachadiIngredients500 gm fresh gongura leaves one tbsp sesame oil 1/4 tbsp turmeric powder l 1/2 tbsp salt For seasoning A: 1 tbsp gingelly oil 1/2 tbsp mustard 1/2 tbsp whole dhania  five dry red chillies 10 methi seeds 2 gm asafoetida For seasoning B: Five green chillies, chopped Five baby shallots30 cloves of garlic MethodPick 500 gm fresh gongura leaves; remove stalks and stems, wash and dry leaves under a fan on a large kitchen napkin. Here are some of the recipes that are truly tried, tested and almost revered from Krishna Kumari’s own collection in the autobiographical account that intersperses her life with the food that “aami” made that still elicits mouth watering splurges. Store in a clean, dry container (preferably steel) and refrigerate. In the same pan, on low flame, add one tbsp gingelly oil and 1. Let the pressure release on its own.To garnish: 3 tbsp chopped coriander leavesVariation: Chicken kheema can be used  too. Pour over the cooked gongura leaves. Remove from flame. In a seasoning pan, heat oil and add ghee, mustard seeds, urad dal, fenugreek seeds, red chillies, curry leaves and let them splutter and pour over dal. Let the gravy simmer on a high flame for five minutes.Tamarind leaf dalIngredients60 gm tamarind leaves (washed and wiped dry) 250 gm or 1 cup toor dal   tbsp red chilli powder   tbsp turmeric powder 1 tbsp coriander powder (dhania) 5 green chillies   tbsp fenugreek seeds (methi) 3 cups water 3 tbsp ghee   tbsp mustard seeds   tbsp urad dal   tbsp fenugreek seeds (methi – optional) 3 dry red chillies, 15 curry leavesMethod Pressure cook toor dal on low fire for 15-20 minutes along with red chilli, turmeric, coriander powder, green chillies, fenugreek seeds and water. To make the pachadi, saute one tbsp sesame oil and gongura leaves. Mutton kheema ball curryIngredients: 1 kg coarsely minced mutton kheema 12 red chillies4 tbsp whole coriander seeds 4 tsp cumin seeds 8 cloves 2" cinnamon 4 cardamom pods 2 tsp turmeric powder 2" ginger root 20 garlic cloves 2 tbsp water 2 tbsp oil 1 tbsp ghee 2 tbsp whole fennel seeds 1 bay leaf 2 cups sliced onions 2 cups tomatoes, minced4 tbsp mint leaves, finely choppedMethodFirst, wash mutton and squeeze extra water out and keep aside. Do not stir. Mix gongura paste and seasoning B with a clean, dry spoon. Collecting tamarind was a yearly ritual and then it was dried and pulped and preserved in bottles.