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

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Ingredients
  • Ripe mango pieces: 1 cup
  • Apple: ½
  • Coriander leaves for garnishing
  • White pepper: a pinch
  • Salt to taste
  • Virgin olive oil: 1 tbsp

Summer Joy

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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
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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.

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