It is a common enough situation — the children have all flown from the nest to set up their own homes and the mother is left with ample time and memories of an era when her home was bustling with children and she had her hands full. A 60 year-old mother chose to turn her strength into a money spinner and set up a hotel called Aangan in Palarivattom where her homemade recipes have become hot favourites. Asha Ashok lives in Kannamally in the coastal region of Kochi known for its abundant seafood, especially prawns. But Asha did not want to concentrate on just Kerala delicacies and went for a multi cuisine restaurant with several signature items.
Starting a hotel was her idea. The reason: “My sons Ashith, Anoop and Ajai are all foodies and we spend a lot on food. I have never liked sitting at home and usually engage in activities like dancing or shopping with friends. Since Ashith is already in the hospitality industry, he knew the ropes and starting a hotel was the best option,” she elaborates. The fact that she is a good cook also added to the advantages. Asha has suggested some of her favourite recipes, especially sea food dishes, in the menu. She adds, “I personally like preparing recipes using karimeen (pearl spot).”
What is unique about the recently opened hotel is that about 70 per cent of the raw materials and ingredients used in the kitchen are sourced from their own farms and is organic produce. Asha explains, “My husband Ashok is a retired tahsildar and we have a lot of farm land where we used to indulge in farming as a hobby. We used to distribute the produce to relatives and family. Now about 50 per cent of the vegetables used here are from our farm and 90 per cent of the spices are from a spice plantation. Our area is abundantly blessed with brackish water where paddy and fish can be cultivated and so prawns are available in plenty. Even the seafood cooked in the hotel is caught using our boats. We use whatever fish is caught that day. The coconut oil, masala powders, rice and wheat powder are also sourced from our land.”
In view of the raids on hotels and seizure of unhygienic food, Asha puts any such fears to rest. She explains, “The fresh meat (chicken, beef and mutton) sourced from outside are purchased on a daily basis from the market. We buy only what is needed for the day and the rest is not carried forward for the next day.” The juices served too change every two hours.
Prawns
PRAWNS AGLIO OLIO
Ingredients
Olive oil-2 teaspoon
Prawns- 200gm
Shallots- 50gm
Garlic- 2 pieces
Pepper- ½ teaspoon
Salt to taste
Method
Heat the pan and slowly add olive oil into it.
Add shallots and Garlic into the heated oil and wait until light brown.
Add prawns and pour required amount of water to it.
Finally add salt and pepper to taste.
Serve hot.
