Vijayalakshmi Kutty
My perspectives, which include understanding people and cultures, have been moulded by the opportunities I have had to travel widely and bond with people in many parts of the world. Married at 19, in my final year at LSR, I set off on a journey of learning life’s essential requirements: parenthood, home-making, pursuing my own needs and interests, and immersing myself in an occupation I loved - teaching. I retired from the Languages department of a local college some years ago, but my favourite years in this profession were when I was a teacher at a Montessori primary school in Chennai 40 years ago. We have so much to learn from little children to become better adults. Today, my husband and I find a quiet retired life fulfilling in many ways - not too many expectations and plenty of time to do things leisurely. And for me connecting with Elsa has anchored me to some of the best days of my life: my time at LSR.
Chef's Recipes
Ingredients
- Ripe mango pieces: 1 cup
- Apple: ½
- Coriander leaves for garnishing
- White pepper: a pinch
- Salt to taste
- Virgin olive oil: 1 tbsp
Ingredients
- Water: 2 inches in the pan
- Salt: a pinch
- Maize flour: ¾ cup
- Onions (finely sliced): 2
- Carrot (finely sliced): 1
- Tomato (sliced): 1 large
- Kale or spinach (finely chopped): 400 gm
- Minced meat (optional): 200 gm
- Peanuts (pounded) (optional): 2 tbsp
- Dried oregano: 1 tsp
- Garlic to taste
- Salt to taste
- Pepper to taste
Ingredients
- Onion (finely chopped): ½
- Pomegranate arils: 3 tbsp
- Cooked corn: 3 tbsp
- Roasted peanuts: 2 tbsp
- Green chilly (deseeded and chopped): ½
- Lemon juice: 1 tsp
- Salt to taste
Nutty Zest
The salad recipes are conceived and put together by my husband, Gopi, whose creative abilities in the kitchen are profound.