Georgia Gilmore & The Club from Nowhere

Rosa Parks & Martin Luther King

On the evening of December 1, 1955, Rosa Parks, an African American, was arrested for disobeying an Alabama law requiring black passengers to relinquish seats to white passengers when the bus was full. Her arrest sparked a 381-day boycott of the Montgomery bus system and led to a 1956 Supreme Court decision banning segregation on public transportation.

Georgia Gilmore cooking

During the bus boycott that Rosa Parks triggered, a group of Montgomery, Ala., women baked and sold pies, cookies and cakes in beauty salons and on street corners to raise money to buy gas and station wagons to haul people to work The Club from Nowhere, as the group was known, was the brainchild of Georgia Gilmore, a cafeteria worker fired for her organizing efforts.

Georgia is one of the unsung heroes of the civil rights era.
Listen to our Hidden Kitchens radio story from 2005 - Georgia Gilmore & The Club from Nowhere.
For recipe and photos - visit the Hidden Kitchens web site. You can find Georgia Gilmore's recipes in our Hidden Kitchens Book.


Read an interview with Georgia from the Washington Film and Video Archive

Tarte au Chocolat

I like this rich chocolate tart especially its smooth and creamy texture. The chocolate filling has to be produced by a good quality of chocolate in order to get a rich and cremeuse (cremy) texture. I used 85% Lyndt chocolate for the tart and hazelnut paste that I bought from Sainsbury's. Its original recipe is actually arrange some chocolate curls on the tart but I'm quite lazy to do the chocolate curls so I toasted some chopped almond, hazelnut and walnut for the toppings.

Recipe from BBC Olive magazine:

Make 4 x 10" tartlets

For the pastry:

220g plain flour

110g unsalted butter

20g sugar powder
pinch of salt

2 egg yolk + 2 tbsp cold water

For the fillings:

275g hazelnut paste (or Nutella)

125g 70% dark chocolate, plus a block for brushing the pastry

300ml double cream

450ml milk

3 eggs, lightly beaten

some chocolate shavings or toasted nuts for topping

Making the tart case:

1. Mix the eggs yolks with 2 tbsp cold water stir with a fork until well combine.
2. Place the flour into the bowl of a food processor, followed by the cold butter and the salt. Turn the processor on and pulse several times until the mixture resembles fine breadcrumbs.
3. Add the egg yolk/water mixture and pulse again. Be careful not to overwork the pastry. Stop pulsing when the mixture has the consistency of chunky breadcrumbs.
4. Turn the pastry out onto a clean, floured work surface and, with floured hands, bring together to make a dough, but don't knead.
5. Shape into a flattened ball, wrap in cling film and refrigerate for about 30 minutes. You can keep the pastry at this stage for 2-3 days if not using it immediately.
6. Remove the pastry from the fridge. On a clean, floured work surface, roll it out with a floured rolling pin until it's slightly larger than the flan ring. Using the rolling pin, lift the pastry and lay it over the flan ring.
7. With your fingers, lightly press the pastry into the sides of the ring. Run a rolling pin over the top of the ring and pull away the excess pastry at the edges. Using your fingers, gently press the pastry up to slightly build up the height of the pastry at the edges. Line the tart with a piece of parchment and chill it for 20 minutes so it doesn't shrink when you cook it.
8. Heat the oven to 200'C. Add baking beans or rice and bake it for 15 minutes, then lift out the parchment and beans and cook for a further 5 minutes or until the pastry is dry and a good brown colour. You must cook and colour the pastry properly, once the chocolate goes it it won't colour any further. Turn the oven down to 160'C.

Making the filling

1. Put the hazelnut paste and chocolate in a bowl. Bring the cream and milk to a boil and pour it over., mix everything together with a whisk until you have a smooth liquid.
2. Whisk in the eggs. At this point you'll find it hard to believe that the filling will set but it will end up with a beautiful creamy texture.

Putting the tart together

1. Melt a little chocolate and use it to brush the inside of the tart, this will make the pastry leak-proof and stop it from going soggy. The secret to this bit is to brush the tart while it i still warm so the chocolate soaks in and fills any little cracks.
2. Put the tart back on the oven shelf and pour in the filling right up to the top. Cook for 40 minutes, the tart should still be very wobbly but not liquid. Once its completely cool down, it'll set.
3. Top with chocolate curls or toasted nuts.

Recipe Index

We haven't updated this index since Jan 2011, but hope to complete that activity soon! Look for our latest recipes from the archives link! Thanks for your patience!

From the Kitchen...

At last, our Recipe Index Page is ready! It feels like we just started the blog some days back, but we seem to have made quite a few posts already. Now you can directly find the recipe you want, instead of searching through the archives. We will keep updating this list along with our posts.
We'll also be improving on our earlier posts, based on some learnings these last few months. We will look forward to your ideas on recipes to be included, and any other suggestions you may have. Thanks to you all.
And Thanks to Yosee for her sweet illustration!

Palaharam,Breakfast, Tiffin and Snacks
Steamed Dumplings ,Idlis, Kozhukattais , Kali, Koozhu

Idlis, Dumplings Tattae Idli - Steamed Dumpling Vermicelli Idli - Steamed Vermicelli Dumpling Kharakozhukattais-rice and lentil dumpling Kuzal Puttu - Steamed Rice Flour Cylinders Mor Koozhu - Curd and Rice Flour Porridge Thiruvadurai Kali – Rice and Jaggery sweet Uluttam Kozhukattai - Black Gram Dumpling Karadai - Lentil and Rice Dumplings

Upmas, Pongals, Uslis, Sevai

Upmas, Pongals, Uslis Godi Tari Uppuma -Broken Wheat Savoury Kharabath – Savory Semolina Patani Aval Usili - Green Peas with Beaten Rice Puli Aval - Tamarind Beaten Rice Sevai - Rice Noodles Ven Pongal - Savoury White Rice and Lentil Vengaya Rava Upma - Savory Onion Semolina

Pancakes, Dosai, Adai, Rotti, Chappati

Pancakes, Dosai, Adai, Rotti, Chappati Adai – Mixed Lentils and Rice Pancake Aval Dosai - Beaten Rice Pancake Dosa Sandwhich (No Grinding) Godumai Dosai - Wheat Flour Pancake Jolada Rotti - Jowar Bread Mysore Masala Dosa Pesarattu - Green Gram Sprouts Pancake Ragi Rotti – Finger Millet Pizza Reshmae Parota - Layered Flat Bread Tanjavoor Special Cashew Dosa - Pancake with cashews Vella Dosai - Sweet Jaggery Wheatflour Pancake

Fritters, Bajjis, Bondas, Vadais, Cutlet, Munchies

Fritters, Bajjis, Bondas, Cutlet, Munchies Ama Vadai - Lentil Fritter Beetroot Peanut Cutlet Bombai Bonda -Fried Potato Dumpling Dhool Pakodas - Savoury Semolina Fritters Hituku Belae Kunukku-Hyacinth Beans Dumpling Kolavadai - Savoury Flour Rings Maddur Vadai - Onion Semolina Savoury Doughnut Maida Tattae - Flat Savoury Crispies Masal Vadai- Spicy lentil and herb patties Mangalooru (Maida) Bonda -Fried Plain Flour Dumpling Molagai Bajji Kadalakai Chutney - Batter Fried Peanut Chilli Mundiri Vengaya Pakoda - Cashew Onion Fritters Mysore Bonda - Fried Black Gram Dal Dumpling Peerkangai Bajji - Ridge Gourd Savory Fritter Rava Bonda - Fried Semolina Dumpling Suhiyam - Fried Sweet Dumpling Thair Vadai - Curd Doughnut Urulaikizhangu chips - Fine Potato Chips option value="http://chitra-ammas-kitchen.blogspot.com/2010/04/bondas-galore-2.html">Vegetable Bonda - Fried Vegetable Dumpling Uluttam Vadai - Black Gram Doughnut

Salads, Sundal, Churmuri, Avalakki

– Salads, Sundal, Churmuri, Avalakki Kharada Avalakki - Savoury Crispy Beaten Rice Churmuri- A Spicy Puffed Rice Salad Kondai Kadalai Sundal - Black Gram Salad Pomogranate and Green Gram Sundal Raja's Special - Spicy Peanuts Taenga Maanga Pattani Sundal - Coconut, Mango and Peas Salad

Saadam, Bhaath, Rice & other Cereals and Grains
Saadam, Bhaath,Rice Varieties & other Cereals and Grains Bisibelebath – Hot Tamarind Lentil Rice Corn Palav – Corn Rice Tenga Pal Saadam – Coconut Milk Rice Tenga Saadam - Coconut Rice Maanga Saadam – Mango Rice Puli Aval - Tamarind Beaten Rice Puliogare – Tamarind rice Red Rice Ragi Muddae - Red Rice and African Millet Balls Reshmae Parota - Layered Flat Bread Seepla Vegetable Biriani Version 2 (No Grinding) Takkali Sadam in Kudamilagai- Tomato Rice stuffed in Capsicum Thair Saadam – Curd Rice Vangibath – Brinjal Rice

Kozhambus, Sambhar, Koottus, Gojjus and Gravies

Lentils, Paruppu, Koottu
-Lentil Gravies, Paruppu, ,Kottu Avial – Mixed Vegetables in Curd Dill Dal - Dill Lentils Mixed Vegetable Koottu – Mixed Vegetable and Lentil Gravy Paitam Paruppu Koottu - Green Gram Dal Gravy Peerkangai Mangai Paruppu – Ridge Gourd and Green Mango Lentil Podalangai Pal Kottu – Snake Gourd in White Sauce Simple Mixed Vegetable Koottu - Simple Mixed Vegetable and Lentil Gravy Thandu Keerai Mashial – Mashed Thani Koottu – Lentil Gravy Yezhu Kari Koottu - Seven vegetables gravy

Gravies with tamarind or curd, Kozhambus , Gojjus Kozhambus , Gojjus Apple Vattal Kuzhambu - Sun Dried Apples in Tamarind Gravy Appalam Mendhya Kozhambu – Fenugreek Gravy with Poppadams Avial – Mixed Vegetables in Curd Mavina Hannina Sasive -Mango in Mustard Gravy Molagu kozhambu – Black Pepper Gravy Muzhu Mambazha Morkuzhambu - Whole Mangos in Curd Gravy Orange Toli Gojju – Tamarind Gravy with Orange Peels Parangikai Puli Kozhambu - Pumpkin Tamarind Gravy Paruppu Urundai Mor Kozhambu – Curd Gravy with Lentil Dumplings Sundaikai Mor Kozhambu– Turkey Berry in yoghurt gravy Vattal kozhambu – Tamarind Gravy with Sun Dried Berries Vazha Puli Kuzhambu- Raw Banana in Tamarind Gravy

Lentil Gravies, Sambhar
 Sambhar Carrot and Peanut Sambhar Chinna Vengaya Samhar – Baby Onion Sambhar Menthya Soppu Hitukku Bele Huli - Hyacinth Beans,Fenugreek Leaves Lentils Gravy

Rasams, Flavoursome Watery Soups
Rasam, Flavoursome Watery Soup Chettinadu Takkali Rasam - Thin Tomato Soup Elumicham Rasam - Lime Flavoured Watery Soup Milagu Rasam - Black Pepper Watery Soup Poondu Rasam - Gralic Flavoured Watery Soup Tenga Pal Rasam - Watery Soup with Coconut Milk

Currys
Wet Currys, Kurmas, Saagus, Vegetables
Wet Currys, Kurmas, Saagus, Vegetables Avial - Mixed Vegetables in Coconut and Curd Gravy Avare Kaalu Kurma - Field/ Hyacinth Beans Curry Kattarikai Masala - Stuffed Egg Plant Mavina Hannina Sasive -Mango in Mustard Gravy Navratan Kurma – Curry with 9 ingredients Peerkangai Mangai Paruppu – Ridge Gourd, Mango and Lentil Gravy Thandu Keerai Mashial – Mashed Tomato and Corn Curry Vendakai Masala – Masala Okra or Ladies Finger Yezhu Kari Koottu - Seven vegetables gravy

Dry Currys, Poriyals, Podimas, Vegetables
Dry Currys, Poriyals, Podimas, Vegetables Beetroot and Carrot Porial Chow Chow poriyal - Choko CurryChinna Vengaya Vadakkal - Baby Onion Fry Kondai Kadalai Sundal - Black Gram Salad Kose Porial - Cabbage Curry Kottravaraikkai Paruppu Usili - Cluster Beans Lentils Curry Mixed Vegetable Cashew Curry Senai Kizhangu Curry - Elephant Yam Curry Southekai Palya – Dry Cucumber Curry Taenga Maanga Pattani Sundal - Coconut, Mango and Peas Salad Takkali Sadam in Kudamilagai- Capsicum Stuffed with Tomato Rice Tondekai Poriyal - Ivy Gourd Curry Urulai Kizhangu Podimas - Potato Lime Curry Urulaikizhangu Roast - Potato Roast

Pickles, Relish
Pickles, Relish Amtakai or Hog Plum Pickle Avakkai or Mango pickle with Raw Oil Chamandi - Mango Chutney Elumicham or Lime Pickle Inji Murabba- Sweet Ginger Jam Maanga Pachadi- Sweet Sour Mango Jaggery Jam Nellikai or Gooseberry Pickle in Curd Pachai Milgagai Tokku or Green Chilly Pickle Pulikachal- Cooked Tamarind Chutney Sweet and Sour Mango pickle Tomato Tokku or Tomato Relish Tunda Manga or Diced Raw Mango Pickle Vadu Mangai or Baby Mango Pickle

Chutneys, Dips
Chutneys, Dips Chamandi - Sweet Chillie Mango Dip Chow Chow Peel Chutney - Choko Peel Dip Kattarikkai Chutney - Brinjal or Egg Plant Dip Kottamalli Tenga Chutney - Corriander Dip Maanga Pachadi- Sweet Sour Mango Jaggery Jam Paruppu Chutney or Lentil Dip Peerkangai Chutney - Ridge Gourd Dip Pudina Chutney - Mint Dip Pudina Tenga Chutney - Mint Coconut Dip Pulikachal- Cooked Tamarind Chutney Shaepu Molgai Tenga Chutney - Red Chillie Coconut Dip Tomato Kadalakai Chutney - Tomato Peanut Dip Tomato Tokku or Tomato Relish Vellai Tenga Chutney - White Coconut Dip Vengaya Chutney - Onion Dip

Podis, Powders
Podis, Powders Dosai Milagai Podi - Gun Powder or Spicy Powder for Dosas Karuvepilai Podi - Curry Leaf Powder Kotamalli Podi - Corriander leaf Powder Milagu Jeeram Podi - Black Pepper and Cumin Powder Paruppu Podi - Lentil Powder Pudina Podi – Mint Powder Tengai Podi or Coconut Powder Sambar Podi - Powder used to make SambharSambar Podi using whole spicesSambar Podi using powdered spices

Salads and Pachadis
Salads, PachidisPomogranate and Green Gram Sundal Kondai Kadalai Sundal - Black Gram Salad Carrot KosumalliVellari Mangai Kosmari- Cucumber, Raw Mango SaladBeetroot Pachadi- Beetroot & Curd DipNational Pachidi – Carrot & Cucumber Dip Vazhapazha Thair Pachadi -Banana in Curd Urulaikizhangu Patani Thair Pachadi –Potato and Peas in Curd Vazhapazha Thair Pachadi -Banana in Curd Sutta Kattarikkai Thair Pachadi – Roasted Eggplant in Curd Vendaikkai Thair Pachadi – Fried Okra in Curd Churmuri- A Spicy Puffed Rice Salad Taenga Maanga Pattani Sundal - Coconut, Mango and Peas Salad Raja’s Special



Sweets and Desserts 

Sweetened Grains
Sweets and Desert – sweetened grains Sakkarai Pongal – Sweet Lentil and Rice Kalkandu Sakkarai Pongal – Rock Candy Lentil and Rice Pudding Paramannam – Jaggery sweetened rice Ukkarai & Paruppu Puttu Thiruvadurai Kali – Rice and Jaggery sweet Karadai - Lentil and Rice DumplingsKummayam - Mung Jaggery Sweet Payatham Paruppu Prasadam - Mung Jaggery Pudding

Payasams
Paysams Aravana / Ney Payasam – Sweet Ghee Rice Pudding Badam Kheer – Almond Milk Carrot Malai – Carrot & Milk Sweet Carrot Payasam – Carrot Milk Mani (Jevvarisi) Payasam – Sago Milk Sweet Paal Payasam – Milk and Rice Pudding

Halwas
Halwas Badam Halwa – Almond Fondant Beetroot Halwa– Beetroot Fondant Carrot Damroot - Carrot Fondant Dodol – a Goan Sweet Godi Halwa – Wheat Flour Fondant Kummayam - Mung Jaggery Sweet Payatham Paruppu Prasadam - Mung Jaggery Pudding Rawa Halwa – Semolina Fondant

Burfis, Cakes, Urundais
Burfis, Cakes, Balls Bournvita Fudge Kobri Mithayee or Tenga Burfi – Coconut Fudge Mysorepak - Gram Flour Fudge Mysorepak Version 2 - Gram Flour Fudge Version 2 Nanaimo Bar Rava Urudai – Sweet Semolina Balls Sunnundalu - Sweet Black Gram Balls

Deep Fried Sweets
Deep Fried Sweets Apple Fritters Badushah & Chocolate Badushah Galagala Kalkal Rose Cookies Tidippu Boondi - Sweet Deep Fried Gram Flour Beads

Beverages and Drinks
Beverages and Drinks Badam Kheer – Almond Milk Carrot Payasam – Carrot Milk Neer Mor- Tasty Buttermilk Panakam – Jaggery and Lemon Drink

Home Remedies / Medicines Medicinal Deepawali Marundu Lehiyam - Deepawali Medicine Shukku Vellam - Dry Ginger and Jaggery Balls Milagu Kozhambu – Black Pepper Gravy Milagu Jeeram Podi and Rasam– Black Pepper Cumin Powder and soup Neer Sundaikai– Turkey Berry in Brine Poondu Payasam– Garlic in sweetened milk Tengai Ennai - Coconut Oil