We Three...

People from Manjitha are all ready to Marudamalai. A hill in Coimbatore, it’s a religious walk from manjitha to marudamalai which takes two days. A group of thirty members started on Wednesday afternoon and reached on Friday around 1am. I was also in that group but not walking? What am I doing there? I was driving a MM540 with all the equipments for cooking. Me, Buddan and Babu who were in charge of cooking for those thirty. We had a bag of rice and all the masalas; the real secret is our Chili Powder Home made badugas chili powder, ill tell you the recipe later.

Friday lunch was in the jungle between burliyar and kallar the ambience was green, the climate was cool, small aluminum plates substituted the cutting board and the tomato rice turned our great the only problem is the Rice and Water combination it varies from place to place. We three started to Kallar for our mis en place for dinner though the menu is rice, udhaka (a badugas gravy with vegetables) and papad we reached there early. The udhaka was awesome and Rice?? It was soggy, hope you know why, thankfully the thirty didn’t cursed us for that soggy rice but they didn’t go for a second help, its Babus Rechauffe idea to prepare curd rice for breakfast.
The breakfast included Mixed Vegetable Vermicelli and curd rice with tomato chutney, ‘not bad’ was the comment from Thiag my brother who was among the thirty, a typical badugas lunch was prepared at Vakkil Thottam on the way to marudamali, fifty percent of our rice water combination was solved, the time was 3pm, the lunch was heavy and the thirty THREE were tired so we thought of resting but the mosquitoes made them to start early. Budan, Babu and myself stayed back to prepare Biryani for dinner, it was the best one I ever prepared the biryani was awesome and we wondered what happened to the rice and water combination, I learned not to stick on to the recipe, use it as a base and involve your ideas in cooking. Cooking is all-innovative else we should still be eating raw or spit roasted games. “Its not the ingredients in the recipe that counts, a pinch of love means more” HAPPY COOKING.