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Cuisine of Kerala PDF Print E-mail

sadhyaLike other South-Indian cuisines, Kerala cuisine is predominantly spicy. Coconuts grow in abundance in Kerala, and consequently, grated coconut and coconut milk are widely used in dishes and curries. Kerala's long coastline and strong fishing industry has contributed to many fish-based delicacies, particularly among the Christian community.

The staple food of Keral is parboiled rice. Typical meals in Kerala includes four or five different curries, but feel free to make just one disk and have it with non-Indian food. The idea is to bring new flavors and seasoning to any table and any meal.

Popular vegetarian dishes include sambar, aviyal, Kaalan, theeyal, thoran puli-sherry, o-lan, erisherry, puli-inji, kappa (tapioca), etc.

Common non-vegetarian dishes include stew using chicken, beef, lamb, or fish, traditional chicken curry, fish moli, fried fish, etc.

Kerala is known for its traditional banquet or sadhya, a vegetarian meal served with boiled rice and a host of side-dishes. The sadhya is complemented by payasam, a sweet milk dessert native to Kerala. The typical Kerala is served on a banana leaf, and consists of many vegetarian dishes, topped with `payasam'.

 
Southern Food PDF Print E-mail
Written by Administrator   
Saturday, 07 July 2007 09:54

I love southern/soul food cooking and enjoy delighting my guest with feast of Southern staples.

meat_loafThe traditional southern dishes reflect the history and past economics of the region. Although the South was once noted for its large cotton plantations, even at that time most rural Southerners were subsistence farmers, and were quite isolated from the rest of the world. These people were most numerous in the Southern Applachian region, and their ancestral origins were mostly Scotch, Irish, English, Germanic, and to a lesser extent, French or Dutch. They made do with what they could grow, and what they could find in nature. For example, the extensive use of corn meal probably resulted from the fact that wheat was little grown in the South. In addition, the early African-Americans introduced several of the plants, such as blackeye peas, okra, sweet sorghum, and watermelons, from which many prized southern dishes are derived. In many affluent households, they were the family cook, and as such, they molded and modified the taste preferences of those they served. There is little doubt that the creative use of food by American Indians, subsistence farmers, and the African-Americans were the major influences on the nature of Southern cooking, and there is historical evidence to indicate that these groups learned from each other.

Staples of the Southern table include fried chicken and pork barbecue, fried catfish, Brunswick stew, grits and collard greens, fried okra, biscuits and cornbread, the cobblers and pound cakes and much more.

Last Updated on Friday, 17 June 2011 14:18
 
Eating with Sinners PDF Print E-mail

my_tableIt started with an evening out with few friends that I loved to hang out with. After few evening out I realize that I would rather host these dinners at my home on weekly base. And ‘Eating with Sinners’ was born. Together they've been through countless job changes, two weddings, five births and one move. And still we meet once a week.

I’ve have been hosting these weekly dinners for 8 years now with 6 of my closest friends and family. These dinners are theme oriented and every week I try to cook something unique.

From my catering and restaurant experience in the Atlanta Area, I've learn a little something about making dishes special. Having created hundreds of dishes, I thought it would be nice to share some of them with rest of world.

Recipe for a Cooking Club

Ingredients

  • Six or so members, to taste
  • One day a week, for meeting
  • Sense of humor, plus extra for garnish
  • Willingness to continue host a dinner week after week!

 

 
Ethiopian Cuisine PDF Print E-mail
Written by Administrator   
Saturday, 07 July 2007 09:54

ethiopianEthiopia, located in Northeast Africa at the base of the "horn," is a country more commonly associated with political upheavals and drought, rather than gastronomy. Yet Ethiopian cuisine offers an exceptional and exquisite array of flavorful food that is unique to Africa and the world.

Ethiopian food is the ultimate in spicy cookery, not only because the food is hot, but also because of the wide variety of spices used.

Since the 1400's, traders have introduced some non-indigenous ingredients that have added to what we now know of as authentic Ethiopian cuisine. From Portugal came chile peppers, and from the Orient—ginger. India played a part in North African trade as well, introducing exotic spices.

Although complex in nature, Ethiopian cuisine is simple to prepare. Many of the traditional dishes are stews—one-pot-meals, if you wish. Home cooks can easily prepare the basic dishes of Ethiopia. When you begin your culinary exploration, you will treasure what this unique, earthy cuisine reveals.

A necessary element of Ethiopian cooking is called berbere. It is a red paste made up of a multitude of spices and herbs. Berbere must be prepared before venturing into the world of Ethiopian cuisine—or it would be like trying to make chili without chili powder, or stock without bouquet garni. Berbere is an essential ingredient.

Another important ingredient is butter—but butter that has been flavored with onions, garlic, ginger, and spices. When this prepared butter, called niter kebbeh, melts in your pan, it transports you to a land far away. You will wonder how Ethiopia has kept niter kebbeh a secret from the culinary world!

Wat is the traditional Ethiopian dish. Wat means stew. Wat can be prepared with chicken (doro) or beef (sik sik). It can also be vegetarian or even contain fish. It is a rich red stew stained by paprika that is fiery hot. Chicken wat also contains hard boiled eggs which impart the powerful wat color and flavors.

Traditional bread, called injera, is used in place of utensils. Injera is a thin but spongy flatbread as large as a tabletop. It is made from locally grown teff—the smallest grain in existence. Ground teff is mixed with water and allowed to ferment, then cooked as you would pancake batter over flat clay griddles.

Dining in Ethiopia is characterized by sharing food from a common plate, signifying the bonds of loyalty, family, and friendship. The traditional Ethiopian meal is served on a large platter that is draped with the crepe-like injera bread, with the selection of foods decoratively arranged around the center dish. To eat, diners simply tear off a piece of injera, use it to scoop up some of the various dishes and pop it in their mouths. Extra injera is usually served on the side. Honey wine, beer or telba, a flaxseed drink, are served as beverages.

Last Updated on Friday, 17 June 2011 14:21
 
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