Celebrating Passion for Food
“Food and Festivals are an integral part of any religion!” Indians love festivals. When it comes to celebrating these festivals we don’t constrict ourselves within the brackets of region, religion, caste, state or any other boundaries. We celebrate all festivals. More than the rituals and traditions associated with these festivals what fascinates us more is the food part.
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Kootu Curry is a delectable veg preparation made as a mix of different vegetables and legume and traditionally served on Onam Sadhya. It’s a semi-dry side dish that pairs up nicely with rice, dal.
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A signature dish, a much celebrated dish of Onam Sadhya-Aviyal is possibly one of those dishes that has breached the barrier of states and is known beyond Kerala. While this distinction was reserved earlier for dishes like Idlis and Dosas which are now a part of every restaurant menu, now with the increased proliferation of Internet, people have become more aware of different cuisines.
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A customary Onam Sadhya preparation and a significant dish of Kerala cuisine, Mathanga Parippu Erissery is made of Pumpkin and Tuvar Dal and with the added freshness of Coconut paste creates a symphony of flavors -a dish that is bound to stay in your food memories for ever.
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Cabbage Thoran is a quick stir fry dry preparation from Kerala made of finely chopped Cabbage tempered in basic spices and cooked until it still has its crunch retained and finally finished with freshly grated Coconut
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Coconut Milk in an important ingredient in regional Indian Cuisines like Cuisine of Kerala, Mangalorean Cuisine and Konkani food. While canned Coconut Milk is a commonly available ingredient and pretty inexpensive too but nothing matches the flavor of the dish cooked in a fresh coconut milk. The delicate flavor of fresh Coconut Milk is impossible to create with canned product. In this blog post we will explore How to Make Coconut Milk at home.
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