Finest Recipes of “Kerala’s leading cookbook author”

 I was fortunate to be the recipient, today, of a new cookbook from Kerala.

Cover of late Mrs. K. M. Mathew’s 

“Finest Recipes” 

The late Mrs. K. M Mathew’s eldest daughter-in-law, Prema, has curated a book of the finest recipes produced by my aunt in her lifetime. 

I have been fortunate in my life to have tasted many of them produced by Mrs. Mathew and then, by what I think is the the only cook in India that I know, her protege Vasu, who received an EU 9000 certificate for  his cooking skills!

In a recent blog entry about a Gujarthi evening I had enumerated the publications of late Mrs. K. M Mathew.

I have been brought up on enjoying the variety of good food from all over the world. 

I love most types of food, various Indian cusines, Chinese, Thai, Fusion, Continental, cordon blue, and "even British” as Roast Beef with Yorkshire pudding and Welsh rarebit. 

I am, however, not a fan of fastfoods as the Macburger!

I was introduced to Finnish cuisine by Annikki starting with meatballs and meat loaf and many other exotic dishes, especially various preparations of fish. 

But Annikki became a master cook with her own versions of Indian cooking as Massla Dosai made in a Finnish style with Finnish ingredients.

Annikki ran the first cooking class of Indian recipes in Ylivieska polytechnic, and introduced the first Chinese cooking class in Oulu when she was the Chairperson of the English Club of Oulu!

I was introduced to cooking by Mrs. K. M. Mathew when I left India to study in London when she scribbled some great recipes for me and taught me the basics of cooking.

However, when Annikki married me in 1967, she quickly threw me out of the kitchen, despite my very good skills as producing Roast Lamb, as she found I was not to good at keeping the kitchen clean.

I have been through the new book and I give here the detailed Contents and the items contained in each of the Sub-Sections.

All the best recipes from my experience of Kerala cooking are in the book, especially my very favourite, Karimeen, the masala fried White Fish!

One anecdote tells the story of the hospitality of Mrs. K. M. Mathew.

We were on a trip through Kerala and Mrs. Mathew asked us to stopover at her home in Kottayam. When we arrived she had been called out for some work but she had organised lunch for us with her husband as our host.

The tablespread was fantastic as anything one could hope for was on the table. 

Our eldest son was having a problem and called one of the staff and whispered something in his ear.

This caused a great concern as the staff member went to speak with our host.

My uncle appeared greatly disturbed as he apologised to Jaakko that they had prepared chicken, beef, lamb, and an array of vegetarian dishes but was sorry that he had not included "pork".

We all split our sides laughing as, we as a family do not eat pork as it is forbidden by Annikki's religious belief. 

So we asked Jaakko what he meant to which he replied that all he wanted was a "FORK"!

We used to tease Mrs. Mathew's husband that the enormous circulation of the Malayala Manorama newspaper was because every Keralite housewife bought  the newspaper so as to produce the food which her husband would appreciate! 

A Keralite woman (and Annikki) knows that a way to a man’s heart is through his stomach !

I am yet to meet a lady from Kerala who does not know the contribution of Mrs. Mathew to her day to day life, not only with the daily recipes she produced for the newspaper but also for the best selling ladies magazine in India, VANITHA, which is now also published in Hindi.

Annikki and Thangam (Cochin 2014)

Here is a picture of my dear cousin, Thangam, at her boutique “The Weavers” in Cochin and Annikki when we visited her in 2014, our very last visit to India.

The front cover of the new book describes Mrs. K. M. Mathew's standing in the eyes of the New York Times. 

The back cover has a short note expressed from the very heart by the daughter of Mrs. K. M. Mathew, Thangam.

Thank you Prema and Thangam for sending us 

this wonderful gift.

A Delicious Gujarathi Evening

A tribute to Mrs. K M. Mathew (Annammakochamma) written by her husband, the late Padma Bhushan Mr. K. M. Mathew (former Chief Editor of Malayala Manorama and one of my mother’s younger brothers). 

Annikki and I had the good fortune to be hosted to a Gujarathi dinner evening in Oulu on Saturday.

Besides enjoying the camaraderie, we were amazed by the assortment of dishes served up by the hosts. There were over 15 different preparations including 5 different types of roti, including my absolute favourite, the Gujarathi sweet roti. 

Such amazing talent was on display. 

It took me back to the days when I would visit Anand and Baroda and stay with my Gujarathi friends.

I enjoyed every dish, all vegetarian and spiced to perfection by our hosts. A truly amazing experience in Oulu. 

How we wish there would be someone with the courage to start a vegetarian restaurant featuring not only Gujarathi dishes, but also the vast variety of true Indian vegetarian cuisine, such as from Andhra, Chetinad,  Kerala, Maratha,  Rajasthani, Telengana and Udipi, vegetarian food that I am very familiar with and which is a distance apart from the North Indian food served up by the majority of Indian and Nepalese restaurants in Finland today.

I am the nephew of the late Mrs. K. M. Mathew, who every Malayali lady knows because of her many decades of culinary expertise she used to share in the Malayala Manorama and the Vanitha ladies magazine, which is also now published in Hindi from Delhi. 

I was fortunate to be taught, in 1963, the elements of cooking by Mrs. K. M. Mathew before I set off to England for my studies. She taught me a few crucial dishes to survive and even hand-wrote some of the recipes (which I have preserved all these years).

"Life fragrant" by Mrs. K. M. Mathew.

An endorsement to Annikki and me written by her son, Chacko, in the book "Annamma" on his mother written by his father.

List of books on cooking written by Mrs. K. M. Mathew.

Modern Kerala Dishes

Flavours of the Spice Coast

The Family Cook Book,

Modern Kerala Dishes.

An endorsement by Mrs. K. M. Mathew to Annikki  in her book on Kerala Cookery.

Kerala Cookery 

A revised version of the Family Cook Book.

A revised versiion of Modern Kerala Dishes.

When we lived in Shawbury, England, Mrs. Mathew came to our remote village home to meet Annikki and our first born daughter, Susanna.

Annikki with Mr. & Mrs. K. M. Mathew who hosted us at their residence in Kottayam (1991).

After we returned to India in 1969, we visited Mrs. Mathew regularly when we went to Kottayam. When she came to Chennai, she would make it a point to visit Annikki. Although a generation apart, it was a mutual admiration society as they shared many common interests, art, cooking, education, music, fashion, upliftment of people, to name just a few.

Mrs. K.M .Mathew examines the White Chocolate wedding cake Annikki made for her niece's wedding (Chennai, 1999).

Mrs. Mathew had a regular column in  the Malayala Manorama, the largest circulating regional newspaper in India. Every Kerala lady waited eagerly every morning  her next tested recipe. (The way to a husband's heart is through his stomach!)

She would wake up at 4 am and work with her assistant to create the next recipe which would then be published in the newspaper. Her first assistant, Vasu, now retired, was awarded the EU Certification for his cooking!

We would tease her husband and children that their newspaper circulation was not based on their expertise in publishing but rather on what new recipe Mrs. Mathew turned up for the day.

We eat at Royal Garden Chinese Restaurant in Oulu run  by Michelle Hu from Kolkotta, two days a week, every week. The buffet table is unique and a feast. The salad spread is delicious, the sushi selection is truly scrumptious, the hors d'oeuvres spread of vegetarian dumplings and spring rolls, onion rings, papadams, Chinese crackers, Chinese cooked vegetables, fried fish or Chinese fish, the mushroom or fish soup, fried rice and noodles, and the main food selection, which on Thursday's is a beef curry and Friday's a chicken vindaloo, make the experience for us to go through the week satisfied, waiting for the next Thursday and Friday to arrive. And the price is very reasonable as is evidenced by the crowd of regulars every week. Michelle is an excellent cook and hostess and the entire kitchen staff and serving staff are very professional.

I have no doubt that Garam Masala, the only real Indian Restaurant in Oulu, serves excellent food, but it is too spiced for our elderly palettes. 

Both Annikki and I feel that to eat there is difficult for us as I have to take along my bulky walker. The restaurant is small and it would be inconvenient for other guests as the restaurant is popular and always full.

But I digress, as yesterday's Gujarathi dinner  experience was truly marvellous. A gourmet's delight.

How we wish some these experienced talented ladies would take the plunge to put up a different type of Indian restaurant than what we see all around in Finland. 

I have heard that there is one such restaurant in Helsinki set up by a former Oulu based Indian, but our travelling days are over, so that is only a dream. 

We know the talent exists across the board, as the Malayali gentlemen dish out a true Kerala traditional meal every Onam, which we are always happy to join and enjoy.

We have such untapped talent in the ladies and gents who have come from all parts of India to Oulu. Annikki and I would have, in our younger days, been at the centre of promoting this type of cultural exchange. 

Many years ago, Annikki did teach Indian cooking to the polytechnic in Ylivieska, and it was greatly appreciated by the students. She specialised in using easily available Finnish ingredients to create Indian dishes. 

When she produced "her" Masala Dosas, we had a queue of people lined up in our house waiting to enjoy the preparation. She even had a large  powerful coffee grinder to make the rice and urad dal powder! 

Michelle told me that recently a  restaurant was opened by a Michelin Star  Chef in the centre of Oulu which had queues of people waiting to get in. Her critical review was that it was not of any superior quality.

Running a restaurant is, however, not just serving good food but also good management and marketing.  The ambience must be perfect.

With an immediate market spectrum of over 200000 inhabitants, we are confident that a good Indian vegetarian restaurant in Oulu would draw in the crowds. 

Surely a much better draw than the 50 plus pizzerias scattered around Oulu, 

As I have had to take charge of our home kitchen, I worked out a ergonomic cooking schedule as we are just two people. Working from a wheelchair is difficult. 

Also, when we got married in 1967, my dear wife tolerated me in the kitchen for exactly one week, not because I was not a good cook, but because I was extremely messy!

If good food is available, like in Royal Garden, we would be dining out all weekdays. We have the benefit of 18 free taxi trips every month without any cost. 

Also, I am fortunate to have many Oulu taxi drivers from various communities, Ethiopians, Somalians, Sudanese, Zambian, and also many of my former Finnish  engineering students who have retired and who drive taxis. These would help us get to the restaurant economically.

Come on, dear Indians, please take on the challenge and get to produce an exclusive new "Indian" vegetarian restaurant for the people of Oulu. 

Annikki and I will be the first to help you break into this area.