…..and foods to cherish

It is fun to experiment with recipes from store bought books. Drooling at the photographs and following instructions and measurements to the ‘T’. And then there are borrowed recipes – borrowed from families, friends, aunts, uncles, heirloom recipes.

For me the ‘borrowed’ recipes somehow possess more value. For starters, they are tried and tested. And these recipes have years of experiments, stories, valuable tips woven in to them. They are recipes got from sharing – sharing ones joy, pleasures with others, wholeheartedly. The recipes are ever linked to fondest memories. It may be a heirloom recipe handed down from generations. These recipes have an element of ‘personal‘ touch. They are made up of intricate web of tales and memories.

Today`s recipe is one such ‘borrowed’ recipe. A recipe my amma learnt from a Gujarathi neighbor eons ago! A recipe she has been making effortlessly since then with satisfying results each time. A recipe that she has been making from memory since the first attempt. Amma says the friend had explained it so well that she did not have to write it down even. She says her voice and words are still audible to her, how she had lovingly explained and shared her family recipe. Shared the joy of making and eating them. 

Deepavali is all about sharing right? And so this ‘rava laddoo’ shared by a friend seemed apt for the season. Just as she shared the ‘joy’ I am sharing the same ‘joy’ with you. There is something about the satisfaction one derives out of sharing – both for the giver and the receiver..