Let me answer the most frequently asked question first – my name is not Lakshmi. Now, let’s get to the real topic of this page.
Agreed, cooking is a science, art, skill etc. For me, it is importantly “memory”. Every dish either brings back my memory or it creates one. I am sure each one of you agree with me. So, I thought I should document my memories and also help others in my journey. From grandma’s sweets to 7th grade experiment to my-first-date-dinner, our recipe list is truly countless. There are recipes which my mom (“Amma”) learnt 35 years back. Added to this is my mother-in-law’s, then friends, colleagues..... Then we come across a whole lot in the internet. In addition I believe that as we learn new, it is also important to preserve good old time recipes. Like my favorite poet wrote – “ಹಳೆ ಬೇರು, ಹೊಸ ಚಿಗುರು. ಕೂಡಿರಲು ಮರ ಸೊಗಸು” (loosely translates to “with old root and new buds, tree will grow really well”).
I am from Udupi, a beautiful town in the coastal area of Karnataka. It is also home to one of the famous culinary traditions of India. I grew up as a vegetarian and continue to be one. So, I decided to write this blog listing vegetarian recipes from this tradition. Of course, like my memories are not just limited to this place, my recipes are not too!
When I decided to start this blog, the hardest question was about the name. I asked my husband and then others in the family. One of the best memories we all have is to enjoy grandma’s excellent dishes. She continues to cook in her 80’s now and we all continue to enjoy. Long long time back, grandpa used to own a small canteen where my grandma was the master chef. He affectionately calls her “Lakshmi” and the name of the canteen was “Lakshmi Canteen”. Can anyone come up with any better name?
The recipes here are for you to read, try, spread, alter and enjoy – all for rejuvenating, recreating and recording memories! Share yours with me such that I can join your journey too!
By the way, my name is Manjula Pai. Currently stay in Atlanta, US with my husband.
In Facebook, follow Canteen here: facebook.com/lakshmicanteen
Write email to lakshmicanteen.koppa@gmail.com
Write email to lakshmicanteen.koppa@gmail.com
My twitter handle is @lakshmicanteen
Awesome Manjula... I have guessed this but i was not sure.. so good to know. Even till today while cooking i prefer asking my grandma for a recipe than my mom.. she was the inspiration to me also.. As younger generations i truly believe its our duty to carry the tradition and culture from our elders:-) U have a taken a step forward in this..Very proud of u..good luck:-)
ReplyDeleteThanks a lot Ashwini for the wishes and the encouragement..I completely agree with you.
ReplyDeleteManjula I miss my grandma's cooking too.She died few years back,I could not document any of her recipes,only memories of those food remains.It's nice to see that you have your grandma's recipes.
ReplyDeleteThanks Rekha..Yes I am blessed with wonderful people around me :-) Touch wood..
DeleteHi Manjula,
ReplyDeleteIt gives me immense pleasure to mention your blog as an interesting blog. Its needless for me to say how much I enjoy knowing a fellow Konkani food blogger....
Keep rocking the blogging world with your super awesome Konkani recipe’s.. :)
Cheers,
Anitha
Thank you so much Anitha. Yes, it feels good to know a Konkani food blogger. Between you have a wonderful blog :-)
DeleteI was just searching for "How to season my new cast iron dosa tawa" and came across your blog.
ReplyDeleteIts quite interesting that i continued reading about different dosas and also surprised with the varieties of dosas.I continued reading and forgot about why i am here.
Thanks for writing and keep this good work.I will definitely try many of these.
Mohamed Irshad
Thanks a lot Irshad. Glad you liked them. Yes I am a dosa freak. Do try them and let me know how you liked it :-)
DeleteHello there Lakshmi
ReplyDeleteYou have a great blog with some great recipes and a great story. I am reaching out to you from www.itspotluck.com a social platform for Indian/Desi food lovers. It is a community of About 400 flood bloggers with thousands of recipes and counting. You might find some fellow bloggers from India and abroad as well on our platform. It is developed by someone like you who is a Indian mom/wife/daughter who is passionate about technology and in need of new recipes. This platform is aimed at addressing the love for Indian food by creating:
> A one stop shop for all Indian food related information.
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> Share the creative ways people are exploring Indian food - In fact going by number of Indian food blogs it’s quite evident that the real fun in Indian food is happening in the kitchens of Indian homes and not in star restaurants & cooking schools. Therefore, we also want this to be a platform for home cooks to get together and share ideas. We believe this platform would truly democratize the Indian food blogger community and give an equal opportunity for everyone to succeed.
The current services are just a beginning and we will be adding additional functionalities that will truly make this a global platform for Indian food.
We hope you like what we are presenting and would join our growing community of Indian food lovers. Don’t wait and join today. Our facebook page https://www.facebook.com/its.Potluck is frequently updated with food related news and some exciting recipes so stay connected via facebook as well.
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itsPotluck.com
www.itspotluck.com
I stumbled upon your blog looking for baby corn rava masala fry.. I am from udupi and it is a bliss to have found this blog.. interesting recipes.. my husband is going to enjoy eating these.. Thank you :)
ReplyDeleteThanks you so much Shruthi for the sweet words. Glad you liked it. Let me know how they turned out for you. Enjoy!
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ReplyDeleteI prefer to read this kind of stuff. The quality of content is fine and the conclusion is good. Thanks for the post.
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Thanks a lot Shamsher Khan :-)
DeleteThanks a ton for this blog... this is like my reference guide for every aamchi dish I prepare! :)
ReplyDeleteFrom proportions to pictures to tips.... so very helpful while cooking... bless you Manjula!
Thanks a lot for the blessings Yamini. Im so happy to read your kind words. It really made my day. Glad you liked my work. Happy cooking :-)
ReplyDeleteManjula, I am seeing the blog after a long time and it has evolved to be such a treasure trove! It is amazing that you have worked hard to try out, record and if necessary contemporize traditional recipes. Very valuable work.
ReplyDeleteThank you so much Anirban, for your inspiring words :-)
DeleteI think your suggestion would be helpful for me. I will let you know if its work for me too. Thank you for sharing this beautiful articles, thankyou NayaShopi
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ReplyDeleteNice to come across this blog Manjula. I am also from Udupi and live in California. It’s great to see such an awesome collection of Konkani recipes.
ReplyDeleteThanks Kiran.
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ReplyDeleteHello Manjula, I came to look for an Usli with (chinese) rice sticks, and found an equivalent in your vermicelli (spelling?) stir fry. Very, very nice and useful. Thank you.
I realize, your blog is more than 5 years old. I generally rely on a book called 'Rasa chandrika', publ by Popular Prakashan, Bombay, and the A.M.K.A. cookbook, from Chicago, and therefore I don't feel the necessity to go on the internet blogs. However, I'm glad I found yours.
I am a man, senior citizen, who does most of the cooking around the house, since my dear wife's cooking leaves much to be desired .... ;-o)
All my grandparents died before I was born, so I had to rely on my mother and eldest sister in law. I am konkani, S.B., my ancestors were from North Kanara district, Shirali and Gokarn. I was last in Atlanta, a few years ago, for the biannual Konkani Sammelan.
Best Wishes, Girish Kulkarni, Cleveland OH.
Hello Manjula, again,
ReplyDeleteThis is my second post --- post COVID, I came to look at your recipe for Karethya Talasaney .... I generally don't eat Karela, by choice, but my wife loves it, soo ... I got some of the indian variety from the chinese store, to give her a pleasant surprise...
i modified your recipe, by reducing the tamarind juice and gur powder, and put some Nigella seeds for the phanno for extra flavor. It came out well.
I hope "you all" (" Atlanta style") are keeping well in the midst of this pandemic.
Be safe, wear your masks. In Ohio, masks may 'come off' by next month - I think.
The Governor thinks we have reached "herd immunity".
Best of Luck, for the future.
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