SECRET'S OF SUBBUS KITCHEN

                      Nothing would be more tiresome than eating  and drinking if God had not made them a pleasure as well as a necessity . Ha ha true .  I really liked this when I  read it from SUBBUS KITCHEN .  Yup, today's guests are Subbalakshmi Renganathan and Sowmya Venkatachalam, the heart and brain of  their web space .  SUBBUS KITCHEN is a realm of timely honored cuisines with a tinch of modernism. You can enjoy generations of cooking on one plate.Sinful desserts, rich curries , stack of bread, classic dishes and above all the bond between the "mother"-in-law and "daughter"-in- law will definitely drag us to this blog. Let us know more by chatting with Sowmya who encouraged her mother-in- law into blogging.  

DIVYA:   How was your blog born?

     SOWMYA  : When I was in Nederlands in 2009, for every festival, I used to call my Mom and In-law to get recipe of the neivedhyam dishes. I started noting the recipes in a diary and one day my husband  suggested me to start a blog to record all the traditional recipes which will be useful not only for the  beginners but also for the people who are staying in abroad and trying to follow our custom. So I requested my MIL to send me all the dishes she knows and she wrote and scanned and sent it to me  by email. I started blogging without any photos initially and then after I was back to India, then we both started to make dishes, take photographs and record those in the blog. 

                    

DIVYA:  Can you please tell our readers a little bit about yourself ?

 Mrs. Subbalakshmi Renganthan:  I am about 60 years old and married for 40 years. All along I am a typical house wife. I born in a small village in the Tirunelveli district called Kallidaikurici.You can feel the flavour of Tirunelveli taste in my recipes and my birth place is the reason for the same. After marriage I shifted to my in-laws house in Nagercoil (Asramam village). My in-laws were from Kerala orgin and this is the reason why you also see the flavor of Kerala taste in some of my recipes.

   

 Mrs.Sowmya Venkatachalam :   I was a Software Profession till 2012. I lived with my in-laws for 6 years and learned lot of traditional dishes. My Mom is from NorthArcot district, so all the custom & traditions from that district, I learned from her. My MIL was born in Tirunelveli and lived in Nagercoil. so she knows a lots of tirunelveli and Kerala Brahmin dishes. Its a combined knowledge that helped me to have a strong database in my site. I have an elder daughter in Grade 5 and younger daughters are twins (4 years). When my twins were born, I took a break in my IT career and made this Subbuskitchen as my Career. Currently I m living in Texas and everyday, I try to make a dish and publish in the site. Still have a long way to go and I keep blogging. I hope this blog is a small way to help people who want to learn traditional and also modern dishes in an easy way.

             

  DIVYA: When did you start to cook and what was the first thing you ever cooked?

    Sowmya : When I was in 11th Grade, I made Tomato Rasam. That was the first dish I cooked

DIVYA:  Please share some of your childhood memories . The foods that you ate when you were a child.

   Sowmya: I love Sweets. My mom makes yummy Coconut burfi, sevencups cake, maaladu etc. I love them so      much. Also she makes very crispy ribbon pakoda and mullu thenkuzhal which are my favourite. Also I love            vathakuzhambu and garlic rasam.

                                     

DIVYA:  You have seen generations of cooking and recipes . So, what are the major differences      between them?

   SOWMYA: Traditional food contains herbal plants,nutrient and original taste.In older generations, every thing is   homemade right from podi varieties to desserts. But now most of us prefer store bought which are so  handy        time saving.  Freshly made masala or dishes doesn't have any preservative so good for health. Packaged      and frozen food are so handy but very unhealthy. Older generation methods are sometimes complex and time consuming. So some traditional recipes are not being done today. But the taste still remains in our heart

                  The problem with modern cooking which we experience, is that it has been created by a lot of   chemicals, and they have been raised hormones and genetic modifications. They are designed mostly for profit than anything else.

DIVYA:  Do you have any plan to write a cookbook. If so, What would that be like?

   SOWMYA: I have been planning for a long time to write a cookbook. I want to focus on the festival recipes       collection as one book.  I hope to spend more time in cookbook before next year.

DIVYA: You have been cooking since 35 years. So , what are your suggestions to the people who just started to cook?

  SOWMYA:  Be Passionate about cooking. Initially there will be failures especially with respect to amount of salt      or consistency of sweet etc, but continuous trying will mature our cooking. So love your cooking . Be your own critic then try improving.

QUICK Q'S:

DIVYA : What was one food your mom hid in a box which you stole and ate?

    SOWMYA :   Ladoo 

    DIVYA: What is your favorite food?

     SOWMYA:   Puliyodarai 

DIVYA: One food you have been eating since childhood till now?

    SOWMYA:  Sevvai

DIVYA: One food you love to eat everyday?

    SOWMYA: Curd Rice with Pickle

 DIVYA: What was your biggest failure ever in kitchen?

     SOWMYA : Toffee

  Thank you so much MRS. SUBBALAKSHMI  and SOWMYA for your time and words. 

So readers that is it from  SUBBUS KITCHEN. Do check their work and learn the traditional dishes with a modern touch  http://www.subbuskitchen.com

So see you guys next week with another food blogger...until then keep cooking and blogging.

Do like my page DIVYA'S KITCHEN DIARIES to get interesting recipes and interviews of food bloggers. 

If you would like to share your food blogging journey with me " IN CONVERSATION WITH DIVYA". Write to me at divya.polamarasetty@gmail.com