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| Delicious and creamy Bagara Baingan served in a traditional Hyderabadi style. |
Today, let's take a delicious journey into the rich culinary heritage of Hyderabad with a dish that's bound to make your taste buds dance - Bagara Baingan. If you're a fan of brinjals a.k.a eggplants/aubergines, this one's going to be your new favourite. And if you're not, well, prepare to be converted!
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| Kerala Style Rasam Recipe |
The culinary history of Kerala does indeed have a rich tapestry of flavours and dishes, but the prominence of Rasam in the traditional Sadhya wasn't as widespread in the past as it might be today. Rasam has evolved and become a beloved part of the cuisine, including Onam Sadhya, over time.
Historically, Sambar, Pulissery, and Moru (buttermilk/sambharam) were indeed more commonly found on the Sadhya spread. These dishes were considered staples and intrinsic to the traditional Sadhya experience. Rasam, while a popular South Indian dish, might not have been as prevalent on the Sadhya menu in earlier times.
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| Delve into Authentic Kerala Prawn Pickle |
In my kitchen, every food holds a story and every dish is a labour of love. It all started with a tale from my daughter, studying medicine miles away in Georgia. She shared anecdotes of her friends carrying bottles of pickles from home, a taste of India in a foreign land.
My children never had much of a palate for pickles. So, when she told me about her friend's batch of prawn pickle, I was intrigued. Despite watching my mother-in-law's sister, Pearly aunty, craft pickles with finesse, I had reservations about preserving non-vegetarian items. But my daughter's enthusiasm sparked something within me, a desire to recreate those flavours in my own domain.
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| "Egyptian Macarona Bechamel: A Culinary Journey" |
Welcome to a culinary adventure unlike any other! Today, let's delve into the heart of Egyptian cuisine with a dish that's as comforting as it is flavourful – Makarōna bashamel in Egyptian Arabic which is simply Macarona Béchamel.
Originating from the vibrant streets of Egypt, Macarona Béchamel holds a special place in the hearts and homes of many. This beloved dish is a testament to the rich culinary heritage of Egypt, combining layers of penne pasta, spiced meat sauce, and creamy béchamel into a symphony of flavours and textures.
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| "Homemade Hawaij Spice Mix: A Vibrant Array of Flavours" |
Embark on a flavourful journey to the heart of Yemeni cuisine with the enchanting Hawaij Spice recipe. Known for its robust aroma and versatility, Hawaij is the secret behind the vibrant flavours in many Arabian and Mediterranean dishes. Today, I’m thrilled to share how you can create this exotic spice blend right in your own kitchen!
Hailing from Yemen, Hawaij translates simply to 'mixture' in Arabic. This spice blend is deeply ingrained in Yemeni culture and is crucial for creating the authentic tastes found in traditional dishes like Chicken Mandi and Yemeni soup. While it's readily available in some Arab markets, making Hawaij at home brings a fresher, more potent kick to your meals.
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"Steaming Kerala Matta Rice on Banana Leaf – A Taste of Tradition"
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Welcome to the ultimate guide for cooking perfect Kerala Matta Rice! Known as Rose Matta Rice or Palakkadan Matta Rice, Kerala Red Rice or Red Par-boiled Rice is an indigenous variety of rice grown in Palakkad District of Kerala in South India. It is colloquially called Kuthari or Chembavu Ari. It is a rich, unpolished rice. Not only that, but it boasts rich flavour and numerous health benefits. Join me as we explore the secrets to mastering this staple of Kerala cuisine.
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| "Indulge in the Exquisite Flavours of Pegaga Masak Lemak Chili Api" |
Ah, the infamous memories of being nudged into eating something for its alleged health benefits! That's exactly what comes to mind when I think of Vallarai Keerai (Indian Penny wort). My experience with this green was less than fond, and I suspect many of you can relate to these childhood recollections.
Introducing Pegaga - the Indian Penny wort, or Vallarai Keerai, as it's known in Tamil, is a green that’s woven into the fabric of many childhood memories, including my own. Back in the day, this leaf was almost a celebrity in local communities across India for its reputed health benefits, particularly its ability to boost memory power. My mother, ever the health enthusiast, believed fervently in its benefits. As a result, Vallarai Keerai featured prominently in our meals, often paired with green moong beans to soften its bitter notes. As a child, I wasn't a fan—mostly I’d just gulp it down to avoid the formidable gaze of my mum. While I can’t vouch scientifically for its memory-enhancing properties, it certainly quickened my pace at finishing meals—I was quite the slow eater back then!
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| "Vermicelli & Sago Payasam: A Silky, Sweet Delight" |
Indulge in the timeless comfort of South Indian households with this classic Vermicelli and Sago Payasam. Colloquially called as Semiya Javvarisi Payasam is a cherished dessert that weaves together the delicate strands of vermicelli alias Semiya and the chewy pearls of sago, also known as Javvarisi. This authentic Indian Payasam is a milk-based concoction, sweetened with just the right amount of sugar, is not just a dessert; it's a tradition passed down through generations, bringing families together with each velvety spoonful. Picture this: as the aroma of roasted vermicelli fills the air, memories of childhood gatherings and festive feasts come flooding back. It's more than just a dish; it's a story woven into the fabric of our culinary heritage, waiting to be savoured with each delightful bite. Let our Vermicelli and Sago Payasam take you on a journey through the rich tapestry of South Indian flavours and traditions.
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Iftar & Eid Menu: Breaking Fast with Dates and Tea |
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.
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.
Sm @ Essence of Life - Food
Indulge in Kerala’s Culinary Heritage: Traditional Onam Sadhya Recipes, with Expert Serving Tips! Celebrate Onam the authentic way! Discover 25 timeless Kerala Sadya recipes in my ebook. From avial to payasam, bring home the flavours of tradition. Available now on Amazon!
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