The Biriyani – A Meal To Remember
- 27
- March
- 2022
Biriyani – Spiced Rice with meat dish. Which is a multinational phenomenon. Biriyani is an ever-growing set of memes and the focus of a culinary cult! The most memorable meals are not mostly about just – “food”! It’s a sentiment in fact. We East Asians (collectively speaking – Indians, Pakistanis, Bangladeshis…) spend hours, sometimes even […]
Yogi Diet – A Sattvic Meal
- 13
- June
- 2018
Unlike nutritionists (who describe their meal as Carbohydrate, protein and fat), Yogis define the food as Sattvic, Rajasic and Tamasic…based on their effect on the body and soul. Because, the food that we eat not only nourishes the body but also affects our ‘Mind’ and ‘Emotions. That is why in a modern day, A Sattvic diet […]
Bangla Ranna – Bengali Cuisine
- 16
- August
- 2017
Bengali Cuisine is a culinary style originated in Bengal, a region in the eastern part of the Indian subcontinent, which is now divided between Bangladesh (country) and West Bengal (state of India). Originally, it is Bengalis who developed the multi-course tradition in the subcontinent that is analogous in structure to that of modern service (à […]
Maharashtrian Thali – Marathi Cuisine
- 09
- August
- 2017
The cuisine of the Maharashtra is quite distinct, while sharing much with most of the other Indian cuisines. Traditionally. Marathi people’s cuisine is considered to be more austere than others. The main meal includes variety of mild and spicy dishes. Along with a variety of grains and vegetables are included in everyday cooking. While, meat […]
Kerala Sadhya – God’s Own Country
- 19
- July
- 2017
Sadhya (Malayalam: സദ്യ) means Banquet in Malayalam. It is a variety of dishes traditionally served on a plantain leaf in Kerala, India. A normal Sadhya can have about 24-28 dishes served as a single course. Recipes Choru – hand-pounded rice / rose-matta arisi Parippu + Neyyi Aviyal Senai Kizhangu Erisseri Vendankka Puliserry Kumbalanga Olan Beetroot Pachadi Avaraikka Mezhugupuratti Peechinga […]
Kootanchoru – Thirunelveli Special
- 08
- December
- 2014
Kootanchoru means (to my knowledge)…where bunch of kids (usually girls) gather up to play with their dummy kitchen toys! But, amazingly end up making yummy meals. Is that right, folks? Well, this is not exactly my recipe or even an idea, okay! One of my Desi friend from my locality generously shared this recipe with […]
Meen Pollichathu – Aromatic Treat
- 24
- November
- 2013
Other Names: Fish fry in plantain leaf wrap. Grilled fish in plantain leaf wrap. Kerala Style Meen Varuval. Vazhailai – Poricha Meen. If you have been keeping up with this blog since 2005, you would see the pattern here. I am a sucker for seafood. I also feel that no other food is worth making. […]
Bajri Congee: Ingredients: Bajra/pearl millet flour / Kambu Maavu 1 cup Raw rice 1 fistful – cooked Salt as per taste Butter milk 2 cups Pearl onion and Green chilies to taste. Method: Add enough luke warm water to the flour and make a thick paste. Allow this to ferment, maybe 5-7 hours will do. […]
Kambu Dosai: Ingredients: Bajra/Pearl Millet flour 1 cupBlack Urid Dal 1/2 cupFenugreek seeds 1 spoonOil for making crepes. Method: Soak the lentils and fenugreek seeds, wet grind the same. Mix the pearl millet flour to it, add salt and mix well. Heat up a griddle, smear oil. Make thin crepes and toast both the sides, […]
Idly – The Old Fashioned Way!!!
- 05
- January
- 2010
A Primitive Idly Xuanzang(Popularly known as Hsüan-tsang, 602 – 664 CE) was a famous Chinese traveler, said in one of his book ‘si-yu-ki’ that Indians never owned a steaming vessel! Just for an argument sake…Well, in a primitive society, especially during famine and poverty…commoners might have not owned an exclusive steaming vessel, but that doesn’t […]
