FacebookPinterestTwitterLinkedinYummlyBufferemailPrint My third recipe for the very prestigious EKGAON project is Chana Dal Payaam. A quintessential dessert recipe from Southern part of…
Ingredient: coconut milk
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Coconut Milk Stew is a popular veg side dish from Kerala that is typically served with Appam in breakfast. The light and filling stew is rich in nutrients and is rich digestive properties. If often seen that children these days are too fussy to have vegetables. Hence there are various fusion recipes that we can try at home and make our kids indulge into good and healthy food. One such brilliant fusion dish is Kerala Style Coconut Milk Stew with Pasta. Yes , its the regular spiral pasta cooked in stew and enjoyed by children a lot. The thick coconut…
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Last month i started a new column for my blogger friends where i can share my space with them and show case their amazing culinary and photography skills to my viewers and followers as well. In addition to the chain of guest posts, today it gives me immense pleasure and happiness to share a beautiful post contributed by the very talented, stunning, head turner and an amazing blogger/photographer Dhanya Samuel. I have been knowing Dhanya since almost a year, since then i had been following her blog and specially all her fish and sea food recipes. Her cooking and photography…
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Kurma in Kerala is a typical curry made with different vegetables, yellowish in color with slightly mashed veggies and a vibrant flavor of coconut milk. Cauliflower Kurma is one such kind of curry that is teemed up with small chopped carrots and green peas and is particularly served with Idiyappam or Rice. Cauliflower Kurma also goes well with Kerala Parotha aka Malabar Parotha. The curry is mainly made with two extracts of coconut milk. The vegetables are cooked i second extract of coconut milk that is thin and later thickened with the first thick coconut milk. Believe me it’s one…
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In India the food culture, tradition and recipes of the same curry change every 100 miles. Every corner, every region or every state has their own special way of making the curries. One such beautiful food state of India is West Bengal, from veggies to fishes, from mutton to sweets, Bengal cuisine has a wide range of preparations that is not just delicious but also leaves a strong impact on your palate and soul. Among many mouth watering dishes, one dish that is super delicious and close to my heart is ‘Dimer Malai Curry’ which is egg curry cooked with…
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Ada Pradhaman is the typically served dessert in festival of Onam in Kerala. Ada is the ribbon shaped dry rice flakes which is soaked in hot water and later slow cooked in jaggery and coconut milk. This traditional dessert is a very important part of Onam Sadhya (traditional meal). As Ada Pradhaman is typically made with various extracts of coconut milk, hence it is quite laborious task. Loaded with the goodness of coconut milk, jaggery syrup and dry fruits …Ada Pradhaman has a silky texture and is mild in flavor. I am thankful to Archana Doshi for giving me this…
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Thengai Arisi Payasam is rice and coconut cooked with jaggery and coconut milk. It’s a kind of kheer where the rice is soaked and then coarsely grounded with coconut and later flavored with jaggery syrup and topped with fried nuts and dry fruits. Thengai Payasam is made during the Tamil New Year. Among many payasam recipes, this thengai payasam happens to be my favorite during the festive season. I often use to enjoy this delicacy sent by our Tamil neighbors but never got a chance to learn to cook this. Finally got the recipe at Sharmi’s Passion and thought of…
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Achappam has been my childhood favorite Kerela delicacy. I have grown up between people from south India. Was lucky enough to have Malyalee neighbours where ever my family shifted. This is how i started getting goodies from them and developed a strong love towards these amazing delicacies. Achappams are those typical rose shaped fried cookies made particularly during Christmas in Kerela Christian homes. The mild sweetness of the cookies make it more enjoyable. Best part of the cookies is that as they are deep fried, they can be stored in air tight jars for months and consumed happily. To add…
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Aguas frescas (Spanish “cool waters”) are a combination of fruits, cereals, flowers, or seeds blended with sugar and water to make light non-alcoholic beverages. They are popular in Mexico, Central America, the Caribbean, and the United States. Aguas frescas are sold principally by street vendors but can also be found in bodegas, restaurants and juice bars. Source – Wikepedia Coconut Cucumber Agua Fresca is a perfect cooler in summers and even in humid days. A healthy and a refreshing drink that my family loves to have on Sunday afternoons.
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Sri Lankan cuisine has influences from colonial powers, foreign traders, and Southern India. Key ingredients are rice, coconut, and spices reflecting the island’s history as a spice producer and trading post over several centuries. Sri-Lankan cuisine centers around boiled or steamed rice served with a curry of egg, fish, chicken, beef, mutton, or goat, along with other curries made with vegetables, lentils, or fruit. Dishes are accompanied by pickled fruit or vegetables, chutneys, and sambols, especially coconut sambol, a paste of ground coconut mixed with chili peppers, dried Maldive fish, and lime juice. Source : Wikipedia
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The word Satay is a modern Indonesian and Malay spelling of Sate , a dish of seasoned, skewered and grilled meat, served with a sauce. Satay may consist of diced or sliced chicken, goat, mutton, beef, pork, fish, other meats, or tofu/ paneer; the more authentic version uses skewers from the midrib of the coconut palm frond, although bamboo skewers are often used. With paneer in hand i opted to go for a Korean Paneer Satay in which there is a wide use of basil in the peanut sauce that not just gives an aroma to the dish but even…