Monday, February 25, 2013
A COMPLETE MEAL FOR A HEALTHY, NO ALERGIES, APPETITE FUL LIFE
This morning ( the day that i started writing this note ) I was preparing ‘our lunch’ there were few things of different colours and tastes were ready for cooking.
i was thinking of a complete meal -a menu of a healthy look and richful in nutrients, few types food came in to my mind. but before i touch my pots,pans and plates, knifes and spoons only to use for safety purposes- meaningful and no alergyful let me share with you some my inner thoughts that came in to the surface of my brain at this moment. this explanation of mine do not follow any particular order in expressing mealy of my type therefore i can assure none of you feel no appetite to eat :)
I thought though we grow or cultivate fruits or vegetables, yams separately in different areas and places, countries, under different climate or weather conditions, different soil conditions there is a one particular place where they all meet each other ‘ in the kitchen or in the dining areas’ our place of sharing’
So I thought of writing a complete ‘vegetarian meal adding non veg menu for non veg menu prefer friends (sea or other wise preferences – food) non veg if you like’ a meal that shows a kind of ‘we live everywhere and this and that of places of this country and world but come to a certain place to say and show look ‘we are one we have no gender or skin tone, ethnic or religious differences’. Some of us lived earlier under the authority of ‘Christian farmer in Australia and some of us lived at the outlet whole sale next to the Mohomad Ali Khan and Khaleel Gibran’s, a little dhal packaging house close to Buddhagaya,
Thinking of better meal for all kind of age and position holders (children, youth, adults, and old and too old people I had to do when we were studying ‘home economics’ at school. Ms Shanthi Dahanayke (one of my favorite teachers at Girls high school –Kandy back then) she was truly and very particular about the veggies, fruits, and other vital vitamin holders that we select thinking of all adequate and necessary nutrients for a ‘meal we write adding ‘every possible vital ingredients to give a healthy flavor not unhealthy value and then keep them under ‘should control when ever necessary ‘hearth of many hearts, mothers and caretakers, love to cook gangs, want to learn how to cook youngsters, teenagers, and for some kollo ( young boys, guys)even.
When you notice that the colours that smiles at you sitting and relaxing all around the rounded plate of ‘meal of unity’ saying look ‘no harm happened I am even safe after facing the heat of you loved hearth that was made in Sri Lanka or in India, Pakistan, Korea the soil of the children love so much ‘Changumi’s, the Jackie Chang’s and Jet Lee’s land – China, or in Sophia Loren’s and Bridget Bados, Margaret Thatcher’s, the land where the official residence of # 10,Downing street decides this and that of their people and sometimes takes this and that of other decisions that affects the world outside. or any hearth or stove made in the lands where all houses of Operas or Dramas, theaters can be found home lands or motherlands.
Rice ( polonnnaruwa)
Kos mellum ( Kos from Siyabalanduwa)
Beet route (rathu ala, from Nuwara Eiliya)
If you are going to make this curry giving it some gravy look take some cocnut from pol thrikonaya ( the coconut triangular) or limiting your buying destination only to Kurunagela also may be it is possible to buy them from ‘Dambulla’
Gotukola sambole ( gotukola =green leaves locally popular) add not too much but adequate few drops of Lime from Dehiattakandiya
Tuna or Balaya from South or some 250 or 500 grams of tank fish from Kala Weva or Mahakanadara weva ( weva = man made tanks)
( when cooking add necessary bit of salt from Puttalam or from Hambantota)
You have plenty of ‘desserts choice following are desserts choice for you to select
· An apple (from a very fresh farm of Australia or EK POOL DO MALE land – India)
· A whole cup full of Ice cream manufactured with all care and protection in the land of Iphel- France plus adding some dates from KSA.
· A do nut but don’t go nut type of dessert manufactured in the land ( Germany) which Adolph Hitler was born and then changed the order of living not only of Nasi’s but also the people of all around the world.
· Some cherries or Olives from any land of any part of the world
· A huge cup of CURD from Ruhuna ( Ruhunu , Maya, Pihiti the old eras of categorizing the ruling provinces for its easiness of ruling and commanding, ordering)
· Any sweets that comes via or through the land of Japanese or Afghanistan and then go to Pakistan to view the house of Imran Khan to see how he is spending his valuable moments and contributing his knowledge of cricket these days to all cricket love fans and players- amateurs and then come straight away to our country – Sri Lanka.
Let me analyze a bit of things that we generally add when preparing or before keeping them on the hearth that has flame plus heat, warmness.
Rice – everyone knows but let me explain a little about few things. My purpose here is not to teach you how to cook because I too do not know how to cook my sister sometimes says J ( but I do not trust her here) but to explore our, mine too thinking towards ‘ how various things that we like or dislike sometimes meet at a certain point and become friends for at least some time to come and then go searching different flavours of life towards different directions of their own choices, in and out of this world such things ‘ we may not have thought before but has some value if you think a while’
When preparing the place and the pot of rice ( empty) before you filling it with some rice putting some liters or amount of water as required + salt little later. You need to first remove all the sand and stones if you do not find any notices mentioned in the bag of rice you bought ‘gal weli iwath kara etha’ – stones and sand were removed’
And then do the needful as you wish but respecting the international rules of cooking J and preparing your meal of happiness.
put them on the stove and start cooking and do not forget here that you need to control your stove turning it towards right or left side to ‘reduce the brightness or control flame of heatness’ if that produces too much of power showing to the one who spends most of her time in cooking and washing plates J that may burn your pot of rice.
We do not produce salt here in the central hills areas or in all the parts of the country. There are specific areas where you see ‘salt factories’ let‘s say that we bring them from Hambantota and do you think that we can cultivate paddy in the coastal areas no to my knowledge. But we know that we can buy those products everywhere of our country. Thanks to the trading systems and patterns local and world that has so far introduced or innovated not only since the day that they become so fond of ‘exchange things with goods’ or things for money or with currencies.
Green chilies 1 -2 you can add depending on your choice.
Pepper – depends on how much spicy flavoured food you like’ – I warn do not take a handful of pepper you will not be able to eat it.
J you know I talk things sometimes of my own experiences my own dealings sometimes I have with my own department – kitchen ( nangi’s too in some occasions J
I am giving these instructions for you to follow if you are interested in preparing TUNA or BALAYA from south or some 250 or 500 grams of tank fish from Kala Weva or Mahakanadara weva ( weva = man made tanks)
Garlic - again not too much there is always required and international measurements in cooking I do not know about dieting. And also to give your kos mellauma a little enrich look.
Karapincha – curry leaves a few leaves
Mustard – tikak ( a little for what I do not know in what or for what check with your family chef please if you want more information as to how and when to use mustard)
Kottamalli – tikak ( again we use some in preration of thuna paha ( a kind spicy ingredients that we make adding three or five spices together – Kottamalli, Sooduru, Mahaduru ( a very little too much will spoil your thuna paha ), cinnamon, karambu neti ( I can’t remember the English term now) again can you please check with Chef LOID OPATHA of Taj Samudra (?)
If you use too much of those things expecting to have a ‘more tastier mallum you will not be able to eat. Think of the right ‘quantity’ I think in cooking sometimes (traditional ways) we measure things mentally not using a scale like we use when ‘make a cake @ home)
Ok let me forget the how to cook and what to add for a moment because your alone can even further explore your knowledge towards such things because cooking is not a hidden book of art of cooking anymore
Think of the colours of ingredients and meals, food items used or you prefer using
Pol /pol kiri – white
Kottamalli, suduru, mahaduru – earth brown
Pepper – black
Garlic – white
Karapincha leaves – green
Kos – yellow
Mustard – chocolate brown
Beet routes ( dark red or little purple mixed red I am not good in identifying colours not because I am colour blind or something I do not have the colour code chart with me now J
Think of the pot you are going to use ‘stainless steel one’ clay pot or a silver plated cooking utensils you can use what is available in your kitchen
One thing one has to remember if you are to prepare ‘pickles Malay or local’ never use any stainless steel or any iron touch pots or plates always use know how to face ‘acidic stuff very well kind of a pot’ (you know vinegar is kind of a thing that interacts differently with acidic or steel or stainless stuff- surfaces, pots (very well known definition of cooking attached with some scientific rules why should I explain it to you)
So one has to keep away or stay away from all the harmful not good for your stomach or kidneys kind of flavours and ingredients + when your family doctor says ‘you must not eat such eatery with sugar or honey also for some too much salty food and short eats – instant food items not bring health and peace to your health agendas.
So a meal is a kind of a good kin if you try to understand them very well before associating and such a kin may come to rescue you from any hazards food related only when you are very well know or aware of their number – phone before dialing. Have their number very well saved and better remember their numbers well before dialing them seeking or asking for help.
have a unity meal life ahead !