Measuring 'andaaz'

Some 13 years ago when I was visiting my parents in Fiji, I spent a few weeks in the kitchen with my mother, writing down recipes as she cooked traditional family favourites such as ghotal bhaji (amaranth cooked with eggplant) which was a Saturday staple in our home, khichdi, always on a Friday, vendhay kulambu, lots of garlic and fenugreek in tamarind, her fish and crab curries and a range of other dishes. Of course, at the time, I only noted the ingredients, not the quantities. Like most home-cooks, nothing was measured - it's all down to andaaz.. This becomes a problem when I get asked for recipes. So, I've now set myself the task of working out the exact measurements every time I cook one of these dishes and to write up the recipes properly. Over the next few weeks (well...maybe months), I hope to make theses and other recipes available on this site. No more scribbled lists of ingredients on bits of paper!