Iftar & Eid Menu: Breaking Fast with Dates and Tea
"Feasting on Faith: An Iftar & Eid al-Fitr Culinary Journey from Tamil Muslim Cuisine"
Tamil Muslim Cuisine: A Legacy of Trade, Culture & Flavours
Tamil Muslims, also known as Tamil Nadu Muslims or Tamil-speaking Muslims, have a deep-rooted culinary heritage shaped by centuries of trade, migration, and cultural fusion. Their cuisine is a vibrant tapestry of South Indian traditions interwoven with Persian, Arab, and Mughlai influences—resulting in an exquisite blend of aromatic spices, slow-cooked meats, and indulgent sweets that define Tamil Muslim feasts.
Creamy Mango Rabdi, Ready to Serve
Mango Rabdi Recipe: Creamy Mango Rabri for Diwali
Mango Rabdi Recipe: Mango Rabdi, also known as Mango Rabri, is one of the most delectable Indian desserts, a tasty and creamy traditional sweet made by slow cooking milk until it is reduced, sweetened and flavoured with cardamom, saffron and kewra essence. In this easy mango rabdi recipe, freshly pureed Mangoes are stirred into the cooled Rabdi, turning the classic into a creamy, mango flavoured Indian dessert with soft layers of malai. Made with condensed milk, it is a summer treat that also earns a place on your Diwali platter, and a must for every Mango lover.
Zafrani Phirni Recipe: Saffron Almond Rice Pudding for Eid
Zafrani Phirni Recipe (Kesar Badam Firni): a royal Mughlai rice pudding made with coarsely ground basmati rice, almonds, creamy milk and golden saffron strands, then chilled until thick, fragrant and spoonable. This is the traditional Eid Phirni, the saffron almond rice pudding that crowns Ramadan iftar tables, served in earthen bowls with pistachios and rose petals. It is foolproof, lump free and can be made ahead, which makes it the perfect Eid dessert recipe for a crowd. A neighbour's grandmother taught me this one, and it has never let me down.
Sweets with Rabri: Festive Rabdi Desserts for Diwali and Beyond
Sweets with Rabri are the soul of an Indian festive table, and this Diwali collection of easy homemade Rabdi desserts brings the best of them together: Shahi Tukda (Double Ka Meeta), Gulab Jamun in Rabri, Ras Malai, Kulfi Falooda and Falooda. Simmer traditional Rabri slowly or take the quick route with condensed milk, and one creamy, cardamom scented base becomes an entire dessert spread.
There was a time when I thought the tradition of preparing Diwali sweets and savouries at home was fading away, especially with the busy schedules of modern day working women. But, how wrong I was!
Social media has shown me that women today still make time to whip up homemade delights, balancing work and family life with amazing finesse. Hats off to the multitasking abilities of women!
No Festival Without Sweets!
No celebration is truly complete without something sweet! Sweets or 'Mittai' are the heart and soul of Diwali festivities, lifting everyone's festive spirit.
For this Diwali, I have curated a few easy to make sweet recipes that are not only quick but also perfect for last minute prep. These desserts bring colour, flavour and joy to your Diwali palate.
Brighten Your Diwali with Easy Homemade Desserts
Light up your homes this Diwali with simple yet delicious Diwali desserts that are sure to impress your guests. Most of these easy Diwali sweets can be prepared in advance and brought together in just a few minutes.
With simple ingredients, a bit of planning and minimal effort, you can satisfy your sweet cravings and delight your guests with these delectable homemade sweets.
What is Rabri/Rabdi
This post totally revolves around Rabri/Rabdi. When it comes to traditional Indian desserts, Rabri is a classic!
This classic dessert is often considered a Bengali delight, but it actually has its roots in Varanasi (Benaras). Rabri is a rich, creamy, milk based dessert that is both decadent and heavy, but trust me, Diwali is the perfect excuse to indulge!
Don't miss out on the Gujarati and Maharashtrian cousin of Rabri - Basundi Recipe, creamy and quicker to make. Yet another Classic Indian Dessert.
Traditional vs Quick Rabri/Rabdi
The traditional Rabri/Rabdi recipe requires slow cooking milk on a low flame until it thickens. Once it reaches that rich, creamy texture, it is sweetened with sugar and flavoured with cardamom, kewra essence and saffron.
Slivered nuts and rose petals add a touch of elegance.
But let's be real, not all of us have hours to spare in the kitchen. That is where quick alternatives like Condensed Milk or Milk Powder come to the rescue, giving you that authentic Rabri taste in a fraction of the time.
Once prepared, Rabri can be stored in the refrigerator for 2 to 3 days or frozen for up to 2 months. Serve it warm or chilled!
Rabri/Rabdi is a classic Indian dessert that originated in Varanasi (Benaras), though it is often associated with Bengali sweets. It is made by slowly simmering full fat milk in a flat pan or Kadai until it thickens and forms layers of malai (cream).
These layers are continuously collected and added back, creating the signature "Lachedar Rabri" with a creamy, layered texture. It is sweetened, flavoured with cardamom and saffron, and garnished with slivered nuts.
Rabri/Rabdi can be enjoyed as a standalone dessert, served warm or chilled. It also transforms other Indian sweets into irresistible festive desserts, which makes it perfect to end a scrumptious meal on a sweet note.
Mango Rabri is a simple twist on the authentic version, where freshly pureed Mangoes are added to the Rabdi, converting it into a mango flavoured Rabri/Rabdi.
Though a summer treat, if you can get hold of Mangoes or tinned pureed Mangoes during Diwali, this classic dessert will be an added treat on your Diwali platter. And if you are a Mango lover, this dessert is for you.
Mango Rabdi/Rabri in Earthen Bowls
Ready to make it? Here is my full Mango Rabdi recipe, a delicious twist on the classic that is perfect for transforming into a refreshing Mango Falooda!
Versatile Desserts with Rabri/Rabdi
Rabri is not just a standalone dessert. Its versatility allows it to be paired with other sweets, creating mouth watering combinations.
Shahi Tukda/Double Ka Meeta: Transform simple slices of deep fried bread into a royal dessert by soaking them in rich Rabri. A simple yet indulgent treat, perfect for Diwali.
Gulab Jamun with Rabri: Prepare Gulab Jamun ahead of time and serve them soaked in Rabri for a delicious and satisfying dessert.
Ras Malai: Soft and spongy Rasgullas soaked in creamy Rabri make a traditional and well loved dessert.
Rabri with Puri: For a simpler treat, serve Rabri with soft, fluffy Puris.
Kulfi Falooda with Rabri: Combine Rabri with Kulfi, or flavour it to create fancy Faloodas, perfect for cooling down after a spicy meal.
Jalebi with Rabri: Pair crispy, syrupy Jalebi or Paneer Jalebi with Rabri for a heavenly combination.
Malpua with Rabri: An Indian style pancake, Malpua becomes even more divine with a generous dollop of Rabri.
Make your Rabri at home: For a more authentic experience, homemade Rabri gives a richer, creamier texture that makes every dessert more special.
Short on time: Use condensed milk or milk powder for a quick Rabri. Ready made canned Rasgullas with store bought Badam Milk will get you a Ras Malai in just 10 to 15 minutes.
Cool before adding mango: Add the Mango Puree only after the Rabri has cooled, otherwise it may curdle. No further cooking is needed once the puree is in.
Go homemade with Kulfi: For the richest flavour, use homemade Kulfi and Rabdi. Prepare them ahead and keep them in the freezer for a hassle free dessert.
Plan ahead: Prepare the components in advance and bring them together in minutes. Let Shahi Tukda chill for a few hours so the flavours meld.
Serving Suggestions
Shahi Tukda: Serve chilled in decorative bowls with slivers of nuts, saffron and rose petals.
Gulab Jamun in Rabri: Serve in short glasses, topped with chopped nuts.
Ras Malai: Serve chilled in decorative bowls and make it the centrepiece of your gathering.
Kulfi Falooda and Falooda: Serve in tall glasses, topped with chopped nuts and a drizzle of Rose Syrup.
Make it your own style: Add your favourite nuts, fruits or flavoured syrups to make each dessert uniquely yours.
Want that perfect rosy drizzle? Make my Homemade Rose Syrup for your Faloodas.
Storage Suggestions
Every dessert on this page keeps differently, so here is a quick guide first, followed by the details for each one, starting with Rabri. Milk based sweets are always best stored in the refrigerator.
Dessert
Refrigerator
Freezer
Reheating
Rabri/Rabdi
2 to 3 days
Up to 2 months
Warm gently over low heat, stirring, or microwave in short bursts. Add a splash of warm milk if needed.
Mango Rabdi
1 to 2 days
Freeze plain Rabri only
Serve chilled. Do not heat once the mango is added, as it may curdle.
Gulab Jamun in syrup
3 to 4 days
Up to 2 months
Warm in the microwave in 10 second bursts, or gently in a saucepan with a little syrup, until heated through.
Gulab Jamun in Rabri
1 to 2 days
Not recommended
Serve chilled or at room temperature. For warm jamuns, heat them separately and spoon them over cold Rabri.
Shahi Tukda
1 to 2 days
Not recommended
Serve cold, or add a spoonful of Rabri and warm briefly in the microwave in short bursts, since the bread keeps absorbing the Rabri as it sits.
Ras Malai
3 to 4 days
Up to 1 month
No reheating needed. Serve chilled.
Kulfi Falooda
Serve at once, prepare ahead
Kulfi only, 2 to 3 weeks
Never reheat. Serve straight from the freezer so the Kulfi stays firm.
Falooda Drink
Serve at once, prepare ahead
Not recommended
Never reheat. Serve chilled.
FAQ
What is the difference between Rabri and Rabdi? There is no difference in the dish. Rabri and Rabdi are two spellings of the same thick, creamy, slow simmered milk dessert.
Can I make Rabri quickly without simmering milk for hours? Yes. Condensed milk or milk powder gives you an authentic tasting Rabri in a fraction of the time.
How long does Rabri keep? Rabri keeps for 2 to 3 days in an airtight container in the refrigerator, or up to 2 months in the freezer.
How do I freeze and reheat Rabri? Freeze it in a freezer safe container with a little headspace and thaw overnight in the refrigerator. Warm gently over low heat or in short microwave bursts, stirring, and add a splash of warm milk if it is too thick.
Can I freeze Gulab Jamun in Rabri? Plain Gulab Jamun freeze well in their syrup, but once soaked in Rabri they are best enjoyed within 1 to 2 days. Freeze the jamuns and the Rabri separately and combine them when serving.
Can I freeze Shahi Tukda? It is not recommended, as the fried bread turns soggy after thawing. Make the Rabri ahead, fry the bread on the day of serving and finish any leftovers within 1 to 2 days.
Can I freeze Kulfi Falooda or Falooda? No. Serve both straight away. Freeze only the Kulfi, and keep the cooked falooda sev and soaked basil seeds in the refrigerator for 2 to 3 days.
Can I freeze Ras Malai? Yes, for up to 1 month in a freezer safe container. Thaw overnight in the refrigerator, stir well and serve chilled.
Can I make these Rabri desserts in advance? Yes. Prepare the Rabri, sugar syrup and Gulab Jamun ahead of time and bring them together just before serving.
Which sweets go best with Rabri? Shahi Tukda, Gulab Jamun, Ras Malai, Kulfi Falooda, Jalebi, Malpua and even soft Puris pair beautifully with Rabri.
Are these desserts vegetarian? Yes, all of them are vegetarian. They contain milk, ghee and nuts, so they are not vegan.
Are these Rabri desserts gluten free? Rabri on its own is gluten free. Shahi Tukda uses bread and Gulab Jamun uses maida, so those are not.
Are these desserts kid friendly? Yes, they are creamy and mild. Simply skip the nut garnish for very young children.
Recipes you might Like from My Blog
Pairing Sweet treats with Savouries is a traditon of its own. Quick & Easy Diwali Savouries and Namkeens like Murukku, Sev, Mixture (Chivda) and roasted or deep fried nuts are excellent last minute additions to your Diwali Bakshanam list. If you get ready made Murukku flour, you are already halfway done!
With a few simple ingredients, you can easily prepare these crunchy treats, adding variety to your festive snack platter.
Rabri is the perfect companion to a delightful array of Indian sweets, crafting a harmonious blend of flavours and textures. From the melt in your mouth Gulab Jamun and the royal Shahi Tukda to the refreshing Kulfi Falooda and the indulgent Ras Malai, each dish highlights Rabri's versatility and richness.
Whether you make them from scratch or opt for ready made shortcuts, these sweets promise to satisfy every sweet tooth at your table. Rabri is where the magic begins, one slow, patient simmer at a time.
Are you ready to impress your family and friends? Start with a bowl of homemade Rabri, and let the rest of the festive spread follow.
Celebrate this festive season with these simple yet delicious homemade delights that carry the warmth of your own kitchen. Wander through the rest of my blog for more festive treats.
Enjoy the Food and Happy Diwali!
SM
Shahi Tukda with Saffron Rabri and Rose Petals
Shahi Tukda Recipe with Rabri: Hyderabadi Style, Double Ka Meeta
Shahi Tukda recipe with a Double Ka Meeta twist: this royal Mughal bread dessert from Awadhi and Hyderabadi kitchens turns six humble bread slices into a festive showstopper. Crisp ghee fried bread, thick saffron Rabri, cardamom and kewra, finished with pistachios, almonds and rose petals. An easy Indian bread pudding for Diwali, Eid, Ramadan Iftar and wedding feasts. Learn both versions, Awadhi Shahi Tukda with Rabri and Hyderabadi Double Ka Meeta with sugar syrup, with pro tips, storage advice and make ahead notes.
A collection of payasams, pradhamans and kheers for every Sadhya
Delicious Payasams for a Sadhya: The King of Every Onam & Vishu Feast
Payasams & Pradhamans for Sadhya — No ഓണസദ്യ (Onasadhya) or Vishu Sadhya is ever complete without its final course: the പായസം (Payasam). This is your guide to the classic South Indian payasams and pradhamans that complete a Kerala banana-leaf feast, from Palada to jaggery rich Ada Pradhaman, each one a small tribute to the King who visits once a year.
Diwali Recipes: 85+ Sweets, Snacks and Desserts for Deepavali
Light up this festive season with 80+ Diwali recipes, a homemade collection of Indian sweets, savouries and desserts. What’s a festival without food, and when it comes to Diwali, nothing tops a platter of Mysore Pak, Boondi Ladoo, Gulab Jamun, crispy murukku and South Indian mixture, finished with creamy kheer and kulfi. Whether you are planning a traditional Deepavali bakshanam menu or need easy last minute Diwali snacks and sweets, these classic recipes and festive stories from my kitchen will bring the glow of the festival home.
Allspice is a berry that has combined flavors of pepper, nutmeg, and cinnamon. Add it to stews, soups, and desserts for depth of flavor. Allspice comes from Jamaica, Guatemala and Honduras.
Medicinal Uses:
Rheumatism
Flatulence
Toothache
Muscle aches
Digestive aid
Culinary Uses:
Soups, Stews and Curries
Pickling Spice
Spiced tea Mix
To flavour Cakes, cookies and Pies
To flavour Ketchup and Sausages
AJWAIN/CAROM SEEDS
AJWAIN/CAROM SEEDS
Ajwain is a seed similar to caraway in texture. It is also called carom seeds, thymol seeds and bishops seeds. It is used in baked goods for depth of flavor.
Medicinal Uses:
Flatulence
Digestive aid
Nausea and vomiting
Anti-spasmodic
Colic
Culinary Uses:
Used in many Indian snacks like Murukku.
To season lentil curries.
Pickling Spice.
To Flavour pasta sauce.
To Season soups and stocks.
ANISE
ANISE
Anise refers usually to the seeds of a plant with aromatic leaves and stems that taste like licorice, fennel or tarragon.
Medicinal Uses:
Indigestion
Flatulence
Breath-sweetener
Coughs
Sore throat
Wards of epileptic attack
Culinary Uses:
Used in baking
For spicing Fish and shell fish
Used in Mediterranean cooking
For making tea
ARROWROOT
ARROWROOT
It is a plant based starch obtained from rhizomes that is usually used as a thickening agent. It is made into a light white powder and is usually odorless but has a faint odor when mixed with water.
Medicinal Uses:
Cure gangrene
Cure septic wound
Treats Spider bite or scorpion bite
Used in treatment of Small Pox
Used against indigestion discomfort
And for diarrhea
Improves bowel movement
Culinary Uses:
Used in baking
Used as a thickening agent
Used in making jellies and puddings
For making Ice creams & Biscuits.
ASAFOETIDA
ASAFOETIDA
It is a gum that is from the sap of the roots and stem of a giant fennel that exudes a vile odour. It has a pungent smell of rotting onions or sulfur. When cooked, it adds an onion-like flavour.
Medicinal Uses :
Flatulence
Treats respiratory conditions like asthma, bronchitis and whooping cough.
Used in many lentil dishes (often to prevent flatulence).
Flavour vegetarian soups and pickles.
It is also used while cooking Fish & certian Meat dishes.
It is used while preparing South Indian Curries like Sambar & Rasam.
It is widely used in South Indian Pickles.
Some Pappadams are seasoned with Asafoetida.
BASIL
BASIL
Basil is a bright green, leafy plant, which is in the mint family. Basil is widely used in Italian cuisine and is often paired with Tomatoes. It is also used in Thai cooking.
Medicinal Uses :
Anti-bacterial
Anti-inflammatory
Antioxidant
Anti-aging properties
Treats diabetes
Respiratory disorders
Allergies
Impotence and infertility.
Culinary Uses:
Used in Italian cooking
To spice up tomato and pasta dishes
Spice baked lambs, chicken and fish
Used in Thai cooking.
To garnish soups and curries.
BAY LEAVES
BAY LEAF
Bay Leaves come from the sweet bay or laurel tree. The elliptical leaves of these Bay Trees are green, glossy, and grow up to 3 inches long. Bay Leaves are pungent and have a sharp, bitter taste.
Prophet Mohammad reportedly said that seeds of the black cumin plant could cure anything but death itself. Black Cumin have remarkable healing and health properties that make it one of the most powerful medicinal plants known to man. They have an aroma reminiscent of oregano. They have a slightly bitter and peppery taste with a crunchy texture.
Medicinal Uses :
Headache
Carminative
Digestion aid
Stimulant
Treat bowel disorders
Induce post-natal uterine contraction
Promote lactation
Flatulence
Toothache
Asthma
Allergies
Culinary Uses :
Used in India and the Middle East as a spice and condiment
Used in Europe as both a pepper substitute and a spice.
It is widely used in Indian cuisines.
Used in Mughlai cooking
Used in mildly braised lamb dishes such as korma.
It is also added to vegetable and dhal dishes as well as in chutneys.
The seeds are sprinkled on to naan bread before baking.
It is an ingredient of some Garam Masalas.
Used to flavour meat, chicken and biriyanis
To flavour Lassi, Kebabs, Indian breads.
It is one of the five spices in panch phoran. (A Bengali spice mix)
In the Middle East nigella is added to bread dough.
Used in Middle Eastern cuisines-Yemeni zhoug & Saudi Arabian baharat
BLACK PEPPER
PEPPERCORNS
Black Pepper is a berry that has a distinctive spicy taste. Add it to nearly any savory meal for some subtle heat. It is processed in different ways to yield different kinds of Peppers( from white to black). The cooked and dried unripe fruit is black pepper, the green pepper is from the dried and unripe fruit, and white pepper are the seeds from the ripened fruit of the plant.
PEPPER POWDER
Pepper Powder can be ground out of Pepper corns. Just a sprinkle of Pepper Powder can converts the dishes into a tasty treat with its subtle heat and aroma.
Can make tea with pepper powder(good to treat sore throat).
LETS SPICE IT UP {S-W}
SAFFRON
SAFFRON
Saffron is one of the most expensive spices valued for its color, flavour and medicinal properties. Saffron has a spicy, pungent, and bitter flavor with a sharp and penetrating odour.
Medicinal uses:
Menstrual disorders
Antispasmodic
Flatulence
Sedative
Fever
Melancholia
Enlargement of liver and spleen
Heal arthritis, impotence and infertility
Culinary Uses :
Used as a culinary seasoning
Used to colour cottage cheese, chicken, meat and rice
Used to colour mayonnaise, liquors and cordials
Used in breads, cakes, confectioneries
Speciality in Mughlai dishes.
Saffron is also used as a perfume in cosmetics
SAGE
Sage is an aromatic herb from mint family. Sage has a fragrant aroma and a warm flavour. Dried sage has more stronger flavour than the fresh one.
Medicinal Uses :
Used as a mild tonic
Astringent
Carminative
Diaphoretic
Anti-pyretic
Sage oil is used in perfumes as a deodorant.
Has anti-oxidant properties.
Treat colds, fevers, liver trouble, and epilepsy.
Culinary Uses :
Used for flavouring meat and fish dishes and for poultry stuffing
Fresh sage leaves are used in salads and sandwiches.
Used in many vegetable dishes, especially with beans
SAVORY
Savory is a fragrant herb which belongs to mint family. It has a clean, piney fragrance and peppery flavour.
Medicinal uses:
Digestive tract tonic
Antiseptic
Diarrhea
Sore throat
Digestive aid
Treats gastric problem
Carminative
Culinary Uses :
Used in flavouring soups and sauces,
Used in egg, salad dishes
To flavour canned meat and poultry dressings.
Goes well with stews, bean dishes, succotash and cabbage
SESAME SEEDS
Sesame seed is the most commonly produced seed since olden days. It has a nut-like, mild flavour.
.
Medicinal uses :
Used to make mild tonic
Laxative
Acne
Tinnitus
Dizziness
Lowers Cholesterol
Culinary Uses :
Toasted sesame seeds are sprinkled over toasts, biscuits, breads, cakes, salads, stir fries, etc.
Used in the manufacture of margarine in Europe.
Used in traditional south-Indian savoury and sweet delicacies.
Dry, roasted sesame seeds and vegetable oil are ground into a thin light brown color paste known as tahini. Tahini is one of the main ingredients in famous middle-eastern dip, hummus.
Gomashio, a Japan specialty uses ground sesame seeds.
Oil extracted from the seeds is one of the most sought after cooking oil in Malaysia, Indonesia and in India.
Sesame oil is used in Chinese cuisine
STAR ANISE
STAR ANISE
Star anise is the dried fruit of star-shaped pericarp of the fruit of Illicium velum which are harvested just before ripening. This star shaped spice has a powerful and subtle liquorice flavour but more pungent and stronger than anise. It has a bitter taste.
Medicinal Uses :
Diuretic
Colic
Flatulence
Rheumatism
Digestive Aid
Anti-bacterial
Carminative
Spasmodic.
Culinary Uses :
Used in Chinese cuisine.
Star anise is one of the ingredient in the five-spice powder.
used to flavour vegetables, meat, and to marinate meat.
It is used as a condiment for flavouring curries and for pickling.
Used in bakery products and confectioneries.
The essential oil of star anise is used to flavour soft drinks and liquors.
TAMARIND
Tamarind is obtained from brown bean-pod from the tamarind tree. The pod contains a sticky pulp with black seeds. The pulp is used as a flavouring. It has a sweet, sour, fruity aroma and taste.
Medicinal Uses :
Laxative
Digestive aid
Wounds
Sore throat
Ulcers
Liver disease
Treats bile disorders
Culinary Uses :
It is a component of savory dishes.
Used as a pickling agent
Makes certain poisonous yams in Ghana safe for human consumption.
Used in lentil dishes, curries and chutneys.
Used to flavour pulse dishes, rice dishes.
It is an ingredient in sauces.
It is used as side dishes for pork, poultry and fish.
Used in manufacturing jams, jellies and fruit drinks.
It is a vital ingredient in Worcestershire sauce.
In India, the ground seed is used in cakes.
Refreshing drinks are made from tamarind syrup in the Middle East.
THYME
Thyme is a popular culinary condiment. Thyme has a subtle, dry aroma and a slightly minty flavour.
Medicinal Uses :
Thyme oil is used in treatment of bronchitis.
Anti-spasmodic
Carminative
It possesses anti-oxidant and anti-microbial properties.
Treat melancholy
Reproductive system ailments
Digestive aid
Recommended as a cure for a hangover.
Culinary Uses :
Leaves and thyme sprigs are used in salads as garnishes
Thyme works well with veal, lamb, beef, poultry, fish, poultry stuffing,
Used to season sausages, stews, soups and stocks.
Use to flavour vegetables, cheese, eggs, and rice.
Its flavor blends well with those of lemon, garlic and basil.
TURMERIC
Turmeric is an ancient spice used as a dye and condiment. The roots are boiled or steamed, dried and ground into powders. It has a slightly bitter,spicy and pungent flavor. It is mildly aromatic.
Medicinal Uses :
Anti-inflammatory
Antioxidant
Lower cholesterol
Cancer and HIV
Arthritis
Anti-septic
Carminative
Used to make mild tonics
Purifies blood
Used in making Ointments
Good for skin
Culinary Uses :
Turmeric is an important ingredient in curry powder.
It is used extensively in Indian dishes and in Southeast Asian cooking.
Turmeric is added to mustard blends, mayonnaise and relishes.
It is used in lentil and meat dishes.
Turmeric is used to flavour and to colour foodstuffs.
Turmeric oleo resin is used in brine pickles
Used in non-alcoholic beverages, gelatin, butter and cheese
Kills harmful food borne bacteria
VANILLA
Vanilla beans are pleasantly fragrant fruit pods which belongs to orchid family. Vanilla Beans have a sweet, perfumed aroma with a woody or smoky flavour.
Medicinal Uses :
Aphrodisiac
Used to reduce fevers,
Rarely used for any medicinal purposes other than as a pharmaceutical flavouring.
Used as a subtle component of perfumes
Culinary Uses :
Used mainly as a flavouring material
Used in the preparation of ice creams, milk, beverages,
Used in candies, confectionaries and various bakery items.
It is used in flavoring most desserts, custard, cake, candy, and pudding.
Vanilla is also used to enhance the flavor of beverages and sauces.
WASABI
It is one of the expensive crops from Japan. The roots and stems are used as a condiment. Wasabi has a very pungent smell and flavour when made into a paste. It can be used fresh or as a dry powder.
Diwali Recipes: 85+ Sweets, Snacks and Desserts for Deepavali
From Mysore Pak and Boondi Ladoo to crisp murukku, creamy kulfi and kheer, plan your whole Deepavali platter in one place, with festive memories from my kitchen and a few last minute shortcuts.
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I Me Myself
Essence of Life - Food is all about daily cooking with a simple sense of taste and health. It is all about food. Not a day goes by without eating for most of us, so what we eat matters on the whole. Food in the mode of goodness increases the duration of life, purifies one's existence, and gives strength, health, happiness, and satisfaction. Above all ingredients, the most vital one in my kitchen is love.
