Foodie Kerala Kitchen • Spicy Recipes • Non Vegetarian Food • Popular Recipes with Taste of Kerala • Kerala style Lunch Dinner Breakfast Cuisine • Onmanorama en Fri, 22 Mar 2019 06:32:15 GMT Know the unique tribal technique of baking a jungle fowl The tribal cuisine is known for its unique flavours and special cooking techniques. Delicious chicken curry is one of the most preferred dishes of the Mullukurumar tribe. Among the domestic animals, the tribal people would only eat the meat of homegrown fowls. As per their belief, only a jungle cock should be cooked and consumed. The bird is held tight on the legs before snapping its neck. The skin is removed and the chicken is baked over fire. The baked chicken would then be broken down into small pieces and added in a vessel filled with water. Chillies, ginger, pepper, garlic, shallots, cumin and salt too are added into it. When the broth begins to boil, sautéed shallots and a mustard tempering are added to make it flavoursome. The people of the Kani tribe who reside at the old Travancore region, to the north of Agastyarkoodam in Thiruvananthapuram are considered experts in roasting chicken over hot coals. Now, this area is part of the Kanyakumari forest reserve. Round and shiny stones would be heated up in the bonfire, around which the tribal people gather, at nights, to sing, dance and celebrate their unique culture. Meanwhile, the jungle fowl would be cleaned and prepared. The cleaned chicken would weigh at least one and half kilos. This would then be split open in the middle and the back bone of the bird would be removed. The spatchcocked chicken would now have two huge pieces that have been pressed flat. Each piece would at least weight ¾ kilos. These large pieces could be cut into small bits as well. After that, the chicken pieces are marinated with a special masala mix which has bags of flavour. The hot stones are separated from the bonfire using a rod. The marinated chicken pieces are then placed on the hot stones. This sight is truly a spectacle as you can hear a loud sizzle with smoke rising from the marinated chicken pieces. More hot stones are taken out of the bonfire and placed over the chicken pieces. The meat releases it's delicious and flavourful juices that grease the hot stones. The air then fills with the unbelievably amazing aroma of the perfectly roasted and smoky chicken. The chicken pieces would slowly start changing colour. They are taken off the hot stones when the meat is nice, juicy and tender. The chicken pieces aren't usually deep fried using this technique. Tue, 16 Jul 2019 01:44:44 GMT Madhya Pradesh's 'Indori poha' likely to join race for GI tag An organisation of food manufacturers here in Madhya Pradesh is mulling to seek the Geographical Indication (GI) tag for the famous 'Indori poha' and three other popular food items from Malwa region. The 'Indori poha', a breakfast staple made from flattened rice flakes, 'doodh se bani shikanji' (milk-based sweet drink), 'laung sev' (a clove-flavoured snack) and 'khatta meetha namkeen' (sweet and sour dry snack) from Malwa region are quite a hit among locals and food connoisseurs across the country. Indore Mithai Aur Namkeen Nirmata-Vikreta Vyapari Sangh secretary Anurag Bothra said that they are now planning to apply for the GI tag for these four food items. "We are gathering documents which can throw light on the local history of these foods so as to file an application with the Geographical Indication registry to get the nativity tag for these four food items," he said. "Food lovers enjoy these dishes. We have an old photograph in which former prime minister Jawaharlal Nehru is seen relishing poha. Bollywood megastar Amitabh Bachchan has also on different occasions praised the taste of Indori poha," he claimed. But, getting the GI tag is not easy and a lot of effort is required along with proofs to file apply at the Geographical Indication registry office in Chennai, he noted. The Micro, Small and Medium Enterprises (MSME) Development Institute in Indore is helping this food manufacturers' and sellers' body in seeking the GI tag for these four food items. The institute's assistant director, Neelesh Trivedi, said if these four Malwa region staples get the GI tag, their businesses will get global recognition. "The GI tag will not only help in branding and marketing, but also in safeguarding these products lawfully from duplication," he said. The Export-Import (EXIM) Bank of India in a report last year suggested that the state government kickstart the process for getting GI tags for the 'Indori poha' and other traditional dishes. Sweet dishes like the famous 'peda' from Dharwad in Karnataka, and the 'Banglar Rasgulla' of West Bengal have already got the GI recognition. Last year, the famous 'Kadaknath' chicken meat from Jhabua district in MP got the GI tag. A geographical indication tag is used for an agricultural, natural or a manufactured product (handicraft and industrial goods) originating from a definite geographical territory. It conveys an assurance of quality and distinctiveness, which is essentially attributable to the place of its origin. According to experts, the tag gives protection to the producer of genuine products that command premium pricing in domestic as well as international markets. Mon, 15 Jul 2019 06:28:26 GMT Check out the delicious menu at this jail in Palakkad It would not be a surprise if criminals wish to end up in the district jail at Malampuzha in Palakkad district of Kerala. With its impressive facilities and hi-tech features, the district jail is undoubtedly suave and spacious. The prison boasts of three single cells, facilities for video conferencing, library, prayer area, a vegetable patch and a spacious kitchen. The menu here is so drool worthy that it would make any foodie 'envious.' The kitchen has eight chambers where the prison inmates cook delicious food. Huge steel and aluminium vessels, too, have been brought here. Take a look at the amazing menu at the district jail in Malampuzha. On Sundays, the prisoners are served idly/dosa with sambar and tea for breakfast. Lunch consists of rice, aviyal, theeyal, and yogurt. They would be served rice, stir fry (thoran) and rasam for dinner. Chapathi, kadala curry, and tea is served for breakfast on Mondays. The prisoners can enjoy some fish curry along with rice, fryums, and puliserry for lunch. Dinner would be rice, rasam, and boiled tapioca with pickle. The breakfast on Tuesdays is upma, tea, and banana. Rice, aviyal, sambar and yogurt for lunch and rice, thoran and green gram curry for dinner. On Wednesdays, breakfast would be chapathi, kadala curry and tea. Lunch consists of rice, fish curry, aviyal and puliserry. Rice, rasam, boiled tapioca, and pickle would be served for dinner. Upma, tea and banana are repeated on Thursdays. Rice, sambar, aviyal and yogurt are served for lunch and rice, thoran and theeyal for dinner. Chapathi, kadala curry, and tea seems to be the most popular breakfast items on the menu as they are served on Fridays as well. For lunch, rice is served with a vegetarian treat of aviyal, erisserry and pulissery. Dinner is rice, thoran and rasam. Upma, banana and tea is served for breakfast on Saturdays. Special mutton curry is served on Saturday with rice, thoran and puliserry. Dinner would be rice, rasam and boiled tapioca with pickle. Besides, tea is served on all days in the evening. Mon, 15 Jul 2019 00:49:51 GMT Pearl spot aka 'karimeen': When in Kerala, this is what you must eat The protection of Geographical Indication (GI) for food and agricultural products plays a major role in upholding the unique cultural legacy of a place. The French province of Champagne, known for its viticulture, produces one of the most sought after beverage drinks in the world. Similarly, the handmade pizzas and pastas of Italy too are incredibly popular, earning their places of origin vital spots on the tourism map as well. While the delicate sushi of Japan is a special delicacy, the kottu roti of Sri Lanka is a world famous street food. The Hyderabadi biryani, Awadhi biryani and the creamy butter chicken of Punjab are some of the food items that are unbelievably popular around the world. Kerala too can chip in with a list of such items that could be marketed around the world as our own specialties. Karimeen or the pearl spot would top that list of unique items that could be presented as our amazingly special preparation. Seafood haven The pearl spot is an extremely delicious fish which has soft and flaky meat. It has a tiny mouth placed at the far end of the head. The lower chin of this fresh water fish is a bit projected to the front than the upper chin. They usually have upper and lower layers of teeth as well. It has strong bones on its fins for protection. Pearl spots eat the water weeds and other aquatic plants, besides swallowing larvae and baby pawns. However, many scientists claim that an aquatic plant called spirogyra is its favourite food. Pearl spots often don't get trapped in the nets, though they may come to swallow the bait on the fishing hooks. Its unique physical features help them escape easily through the nets and can hide themselves beneath the bog. Tourism scopes Kerala has recently declared pearl spot as its official fish. The fish should be marketed so vigorously that both the domestic and the overseas tourists should be tempted to visit the state, just to have a taste of the delectable karimeen delicacies. There are more than a hundred different species of fishes in our seas and lakes. However, unlike all the other fishes, the pearl spot is found only in Kerala and we indeed take great pride in it. Though few other states have begun cultivating pearl spots on an industrial basis, Kerala is the only place in India where the fish is found in its most organic form. Pearl spots are abundantly spotted in the lakes of Kerala, especially the Ashtamudi Lake in Kollam, Vembanad Lake and the Vellayani Lake in Thiruvananthapuram. Among these, the special breed found in the Kanjirodu Lake in Kundara is known for its high quality and unique flavour. The humble pearl spot can definitely play a vital role in the incredible growth of the Kerala tourism. Even now, we lure the foreigners to our beautiful land in the name of healing Ayurveda, charming backwaters and serene beaches. We should, instead, be able to attract them, promising to serve the delicious pearl spot dishes that our cuisine is famous for. For instance, the Bahamas is famous for its uniquely harvested conch meat. Their cuisine features dishes like conch meat salads, fried conch meat and even varieties of conch meat curries as well. We should beckon the world to Kerala to experience the amazing taste of the pearl spot. It is easy to find delicious sea food dishes anywhere in the world. However, one has to fly down to Kerala to have our unique pearl spot. The salmon caught from the Atlantic, the Norwegian salmon and the Scottish salmon are immensely popular for their great taste and are widely exported. Similarly, our pearl spot too should grab an impressive international market. The production of the pearl spot could be easily doubled as our land is blessed with countless lakes, rivers and ponds. The pearl spot definitely can transform Kerala into a culinary haven where foodies and tourists flock to enjoy its finger licking food and soak in the blissful beauty of nature. Sat, 13 Jul 2019 04:50:54 GMT Story of 'payasam' from various Indian states For many, a meal is incomplete without having a dessert or relishing something sweet. The Kerala cuisine takes incredible pride in its quintessential dessert, payasam, which was served even in the royal palaces. A delicious payasam is what gives an elaborate sadya (traditional feast), the perfect ending that it deserves. If the payasam doesn't taste as good, then the unique gastronomical experience of a having the sadya would be lost. Payasam, made by cooking rice or wheat in milk is served in almost all the Indian states. Payasam definitely adorns the position of the graceful queen among the sweet dishes. In North India, it is called kheer, which came from ksheer, the Sanskrit word for milk. Meanwhile, our payasam becomes payasa in Kannada and Telugu. The Tamilians love their 'payasam' as much as we love ours. South Indians mostly prefer adding jaggery and coconut milk in payasam. However, the North Indians stick with the basic ingredients of milk and sugar. The gil e firdaus is a delicious, thick dessert which is part of the traditional Hyderabadi cuisine. Milk and bottle gourd are the main ingredients in this special dish. It was during the Nawabi era that the gil e firdaus got discovered in the royal kitchen. Phirni, which is a popular dessert in North India, was gifted to us by the Persians. Fragrant rose water and dried fruits are abundantly added in firni. A unique rice payasam is believed to have originated, around 2000 years ago, in the temple town of Puri in Odisha. The goyinda godi is a sweet dish, associated with the famous Konark temple here. It is believed that this dessert played a vital role in explaining an important engineering feature while building the foundation of the temple. The foundation, which was supposed to be built above the anchoring spot in the ocean, couldn't be constructed, despite trying hard. Finally, the chief engineer's son discovered that the foundation could be built if a bridge is constructed from below. He explained it by dropping rice balls into a bowl of thick dessert. The dessert which was used for that later became famous as the goyinta godi. The legends say that this sweet dish was served as part of the evening snacks in the palace of emperor Ashoka. The Bengali payesh too is believed to be more than 2000 years old. The payox prepared in the Eastern parts of India has a distinct light red hue. They use lots of fresh cherries which gives it the pleasant colour. Instead of rice, sago pearls are added in payox. In Bihar, sugar or jaggery is interchangeably used in the chaval ki kheer. Sat, 13 Jul 2019 02:16:30 GMT 3 easy chutney recipes by Lakshmi Nair Idly/dosa with spicy chutney is unarguably one of the most loved breakfast combinations. Here's food vlogger Lakshmi Nair introducing three easy recipes of chutneys which go amazingly well with idly and dosa. Try out these recipes of flavoursome tomato chutney, classic coconut chutney, and special restaurant style coconut chutney. TOMATO CHUTNEY Ingredients 2 ripe tomatoes 1 onion 2 green chillies 3 large garlic cloves Coconut oil/sesame oil as required ½ tsp asafoetida 1 tbsp chilli powder Salt as required ½ cup water For the tempering: 1 tbsp coconut oil 1 tsp mustard seeds ½ tsp fenugreek seeds 3-4 dried chillies Curry leaves Preparation Heat oil in a pan and sauté diced tomatoes, garlic, green chillies and onion. Into it add asafoetida and mix Add chilli powder and sauté until the raw smell is off Now, turn off the flame and allow the mixture to cool down Grind this in the small jar of the mixer (two pulses would be enough) To prepare the tempering, heat coconut oil/sesame oil and splutter the mustard and fenugreek seeds Add the dried chillies and curry leaves and roast Now add the ground tomato paste and water as required Heat up the chutney a bit, but do not allow it to boil. COCONUT CHUTNEY Ingredients 1 cup grated coconut Small piece of ginger (optional) 3 shallots Salt as required 1 green chilli ½ cup water For tempering 1 tsp mustard seeds 2 dried chillies 3 shallots Ginger 1 tbsp coconut oil Preparation Into the small jar of the mixer, add grated coconut, ginger, shallots, chilli powder and salt as required First grind without water. Then grind into a fine paste by adding water. Add the green chilli and grind again For tempering heat coconut oil in a pan and splutter mustard seeds. Add shallots and roast Now add dried chillies and curry leaves and roast. Add the coconut mixture and ¾ cup water as well. Mix well and take the chutney off the flame before it boils. RESTAURANT-STYLE COCONUT CHUTNEY Ingredients ¾ cup grated coconut 2 shallots 2 large green chillies 2 tbsp yellow lentils Salt as required Water For tempering 1 tbsp coconut oil 1 tsp mustard seeds 5 dried chillies Curry leaves 1 ½ cup water Preparation Into the small jar of the mixer add grated coconut, yellow lentils, green chillies, shallots and salt as required First grind without adding water Now grind into a fine paste by adding water as required To prepare the tempering heat coconut oil in a pan and splutter mustard seeds Add the dried chillies and curry leaves and roast well Now add the coconut mixture and pour water too Mix well and turn off the flame before the chutney boils (There is no need to add shallots while tempering this chutney). Fri, 12 Jul 2019 04:38:14 GMT Be part of 'Experience Ethnic Cuisine' and earn decent income Kollam: The first phase registration of the 'Experience Ethnic Cuisine' project, which envisages presenting the unique culinary traditions of Kerala to the world, has begun. If you are confident about your cooking skills in ethnic cuisine, here is a scintillating opportunity to serve your dishes to the world. The state tourism working group has granted approval for the 'Experience Ethnic Cuisine' project proposed by the responsible tourism mission. Around 2000 houses, chosen from across the state would become part of this project in the initial phase. It aims to turn the rural areas of Kerala, the main centres of the tourism activities. Culinary experts at home A well managed chain which serves delicious and authentic Kerala dishes would be formed across Kerala. The guests would be welcomed at homes in the traditional way and would be introduced to the warmth and comfort of a quintessential Keralite family. The tourists would be informed about this project using the modern communication and information technologies. The officials hope to create direct and indirect employment opportunities for up to 30,000-50,000 people in three years, through this project. Mandatory training The homes registered in this project would be visited by a group which includes the district coordinators of the responsible tourism mission. They would assess the facilities and other features before adding the homes to the chain. Those who register for the project would be given single day training at the district tourism headquarters. Even a two member family would be able to prepare authentic Kerala dishes for up to 30 people and earn an impressive monthly income. The entrepreneurs would be instructed about the various factors of it. They would also be given an idea of the capital investment that is required to be part of this project. Besides, the registered units have to meet all the requirements within a month. The units that register in this project should strictly have bathroom facilities. If approved, the details and location of each entrepreneur, along with the photographs, would be included in the official website and the mobile application of the Kerala tourism. Registration Those who are interested to become part of this project can register at the responsible tourism mission's office functioning in the state tourism department or the responsible tourism mission offices at the district tourism head quarters, before 25th July. Approved home stays too can register for this project. For more information mail at: Fri, 12 Jul 2019 03:25:46 GMT Biryani combos from Kerala jail to go online Thrissur: Seeking to tap the hugely popular online food market, prison authorities in Kerala Thursday began offering piping hot biryani prepared by jail inmates. In the first phase, the plan is to sell biryani combo online, priced at Rs 127. The combo, which was specifically designed for online sale, includes 300 grams of biryani rice, one roasted chicken leg piece, three chappathis, a cup cake, salad, pickle and one litre bottled water along with a plantain leaf to eat the food, say authorities at the Viyyur central jail, where it is being prepared. The prison authorities have tied up with Swiggy, online food delivery player, to deliver food from the Central Jail premises. Freedom Food Factory, an enterprise selling food prepared by inmates at Kerala's prisons, has been engaged in the business since 2011. "We are going online for the first time," Superintendent of Viyyur Central Jail, Nirmalanandan Nair told PTI. "We started making and selling chappathis in 2011. It was the Viyyur Central jail which started making chappathis on commercial scale. The idea of going online was proposed by jail DGP Rishiraj Singh," he said. The jail food was a hit among people due to its quality and low price. "We have already been selling various biryani varieties, non-vegetarian curries, bakery items and other from Viyyur jail. We also have counter sales. But now we have decided to go online and sell a biryani combo initially," he added. Noting that the new facility would start from July 11, Nair said based on the feedback more items would be sold online. "This does not mean that we are stopping the over-the-counter sale. As of now, Swiggy will deliver food within six km radius," he said. At present, the jail sells around 25,000 chappathis, and over 500 biryanis a day, which is prepared by around 100 inmates, who are supervised by prison officials. The state prison department is also considering a proposal to open portals of one of its central jails for common people to spend a day and night there to get the 'feel' of jail life by charging a fee. The 'pay and stay' initiative is planned as part of a unique prison museum coming up in the premises of Viyyur Central prison in Thrissur district. Fri, 12 Jul 2019 01:00:18 GMT Muralee Thummarukudy's 10-minute recipe Muralee Thummarukudy, an internationally renowned expert in disaster response, is quite active on the social media; his posts often initiate healthy and meaningful debates on a variety of issues. In a recent Facebook post, Thummarukudy had appealed people to stop spending too much time on cooking. However, his followers on social media were quick to jump in with comments and many had even asked him to post recipes of dishes that can be prepared in a jiffy. Now, the disaster response expert has posted an amazing recipe of Geneva special grilled salmon that can be cooked in just 10 minutes. Thummarukudy has also posted a picture of the dish, which sure looks drool worthy. Thummarukudy had apparently uploaded the post on a flight from Dubai to Geneva. He says earlier he used to read or watch movies on flights as internet connections weren't available inside air planes while flying. However, times have changed and now most airlines provide high speed internet connectivity, which prompted Thummarukudy to have a little chat with his Facebook friends. In his recent post titled 'A Thummarukudy recipe' Muralee reiterates his complaint that people waste too much time cooking food. He admits he was sure that his previous post would soon grab attention. "My comment box soon got flooded and the post had garnered more than one thousand likes in under half an hour. Within an hour the news of it began to appear in the online news portals as well. It was then that the 'Collector Bro' had made his entry. He challenged me to post a recipe that can be cooked easily. I couldn't show them any instant cooking as I was flying at 40,000 ft. I tried to evade saying he should try it himself. "However, the he wasn't ready to let it go. So, here I am, with a special recipe – Geneva style grilled salmon in white wine," wrote Muralee Thummarukudy. He has even dedicated this unique recipe for the 'collector bro' and his countless friends on Facebook. Check out the incredibly easy recipe of Muralee Thummarukudy's special Geneva style grilled salmon in white wine. Thu, 11 Jul 2019 06:09:50 GMT Enjoy food fest at Kochi Marriot and win a lucky trip to Malaysia The vibrant streets of Malaysia are known for their thrilling night life and hundreds of food stalls that serve mouth-watering local dishes. An exciting food fest is being held at the Kochi Marriot by the Tourism Malaysia to introduce the country's unique flavours to the Malayali palates. The food festival is organized by the Malaysian consulate in association with Tourism Malaysia and Malindo Air. Chef Sinal, a well known Malaysian culinary expert, is here at Kochi to curate the food fest. The Tourism Malaysia food festival is held at Marriot's Kochi kitchen everyday up to 14 July from 7 pm to 11 pm. Chef Sinal's special performance which combines culinary skills and acrobatics is the highlight of the event. Chef Ravinder Panwar of the Marriot joins chef Sinal in the kitchen to whip up some delectable Malaysian delicacies. The foodies at Kochi are lining up to taste varieties of chicken and fish dishes, delicious preparations using egg, an impressive menu of veggie dishes, unique Malaysian sweets and desserts, Malaysian rural dishes and their world famous street food. On the concluding day of 14th July, an elaborate Malaysian special brunch would be served from 12:30 in the noon to 4 in the evening. Tourism Malaysia deputy director Logi Dhasan Dhanraj and Kochi Marriot general manager Sumeet Suri took part in the opening ceremony of the food fest. The Visit Malaysia 2020 project envisions bringing more than a million Indian tourists to Malaysia. Dhanraj and Suri said that a few lucky diners could win free air tickets to enjoy a mesmerizing trip to Malaysia. Thu, 11 Jul 2019 04:27:02 GMT Here's how Veena's Curry World hit jackpot on social media Many of you might not have heard about Praveena. But, millions of social media users are familiar with the super hit YouTube channel Veena's Curry World, which helps them serve mouth watering delicacies for their loved ones. Veena has charmed the hearts of hardcore foodies with her simple presentation style and unique recipes of local delicacies. Her YouTube channel, Veena's Curry World, has garnered a whopping 1 million subscribers, making her the first Keralite female vlogger to achieve this incredible feat. However, it took this Thrissur native four years of sheer perseverance and hard work to finally make it big on the social media platform. “You should keep pursuing what you are passionate about; that too without expecting anything in return,” says Veena with her quintessential smile. Veena, in a candid chat, talks about her experiences, inspirations and passion for cooking. Veena admits she had hardly won a prize for any arts competitions, in her school, as a kid. She often wondered whether she is someone who is born without any skill or talent at all. However, Veena's perception about herself changed amazingly after she found her passion in the culinary arts. “YouTube honours you with a silver play button when you have 1 lakh subscribers. I am someone who had never won any awards or prizes at school and college. Now, I have been awarded with the prestigious golden play button. I was overwhelmed with joy and couldn't control my tears. The golden play button is awarded for those who cross a million subscribers,” explains Veena. It was in 2006 that Veena relocated to Dubai with her husband Jan. She didn't have many friends there and was often bored sitting at home. Veena, then, began trying out different recipes and slowly gained confidence in her cooking abilities. Impressed by her amazing culinary skills and the delicious dishes that she lovingly plated for him, Jan suggested starting a food blog. Veena loved serving mouth watering food for her guests and was greatly inspired by their words of appreciation. In 2008, Veena started a food blog which soon got noticed. Though many of her readers kept suggesting her to do cooking videos, Veena was reluctant to appear in front of the camera. Finally, after countless trial runs, she uploaded her first video in 2015. She proceeded slowly yet steadily by rectifying her mistakes. Jan had prompted Veena to work on the videos on her own as he is busy with his own professional responsibilities. So, Veena soon learned the nuances of operating a video camera and editing as well. Jan was particular that his wife shouldn’t depend on anyone else to make her endeavour work smoothly. Veena, however, admits that it was a bit hard for her to learn photography and editing. “The food vlog Wah Chef on YouTube had significantly inspired me. I am really fond of Chef Vikas Khanna's unique recipes and his pleasing personality as well. Similarly, young chef Yaman Agarwal of CookingShooking too has excited me. I have worked out hundreds of recipes at my home. I used to indulge in minor cooking experiments while studying in the engineering college. I passed my degree in electronics and communication engineering from a college in Dindigul, Tamil Nadu. However, I didn’t make it my profession. Even then, I had dreamed about a career in food as I have always been passionate about cooking. Now, it has become a good means of earning. After my husband has gone for work and the kids to the school, I would spend up to four hours for filming my videos,” reveals the culinary expert. Semolina kichdi Veena began her cooking spree by preparing a delicious semolina kichdi which she served to her parents. Her father loved the dish and encouraged to continue her cooking experiments. “My mother was an excellent cook. During the exam season, she would make small balls of rice and feed me while I study. She would, in the meanwhile, ask me questions as well (Veena’s mother was a teacher). I can never forget the taste of those rice balls as they were the most delicious meals. That special taste would remain with me forever, even if I have myriad dishes from any corner of the world,” says Veena. 4 videos a week Veena regularly uploads four videos a week for her viewers and subscribers. Unless she is ill or is busy helping her kids with their exams, Veena would prepare and ‘serve’ four amazing dishes for her followers on the virtual world. Now what? “I wish to continue like this, gaining everyone’s love and cooperation. I didn’t do this hoping that I would have 1 million subscribers. I just did what I love, with so much passion,” notes the vlogger. Secret of success “Some of my friends who had begun doing such videos did regular uploads in the beginning. However, they would slowly lag and then stop. You cannot be lazy while doing it. Do not discontinue just because you don’t get as many views. Do whatever you like, joyfully, without worrying too much about the money. It would definitely yield results,” Veena signs off. Veena is a native of the Perinjanam village in Thrissur. She is currently settled with her family in Dubai. Her husband Jan Joshi is a business analyst manager at Emirates. The couple has two sons, Avneeth, a class ten student and Ayush who studies in standard four. Thu, 11 Jul 2019 07:13:20 GMT No better time to relish crabs than monsoon The monsoon is here. And so are the crabs. The crabs peep out of the crevices in the slushy, muddy monsoon earth. And most of the Malayalis just start drooling even when sighting the crab. The crab meat is available throughout the world, across many cultures. Interestingly, crab meat is one of the foods that our prehistoric ancestors actually started to relish, all those millennia ago. Talk of cultural progress that the humanity has attained, yet you can find that it's the prehistoric diet that still stays close to the human heart, of course, with more sophistication. It was the tribal people who had first discovered that these creatures, sporting dangerous claws and hidden under tough shells are quite edible and tasty. And no culinary god has ever been able to move at least one step ahead from what our prehistoric ancestors had discovered. Crab meat is one of the most favourite food for the Paniya tribe of Wayanad. As we know, Wayanad is also the land of 'Vayal' or paddy fields. Crabs form an integral part of life for the members of Paniya community who had come down to the human settlements from their forest abodes, looking for pastures to cultivate. Usually, they make use of the crustaceans like crab, or kakka (mussels) or noonchi that they gather from the paddy fields. The Paniya tribe believes that there are four kinds of crabs. The Kotti Njandu is found only during the monsoon time. Then there are the 'Unda Njandu,' 'Vella Njandu,' and 'Paara Njandu.' It's quite an exciting sight to watch the Paniyas catch hold of the crabs with their bare hands. Their hands inch along the burrows, crashing the burrows as the hand moves down. And finally, the crab would be in their hands within a second, catching the crab with the earth so deftly as to escape the claws. Another trick to catch crabs is to use a bait made of the tender shoots of paddy, which is slowly dropped into the burrow. The crabs that follow the paddy shoot soon land up over the fire. The tribal people usually follow very simple recipes for cooking the crab meat. The crabs are washed and cleaned neatly. The meat would be separated from the shell and cut into small chunks. A coconut paste will be made with enough pepper, kanthari (small green chilies) and coriander will be added as per need. And the crab will be cooked with the spice mix in pure, locally made coconut oil. Wed, 10 Jul 2019 00:43:45 GMT Author-sommelier Sarah Thomas pricks kids' taste buds with little gal Kalamata Cooking could be the best life skill any parent can impart to children. Bake, roast, steam, fry, blend... are words that any kid would hear often but making them understand what all efforts go into making their tummies happy is also important. Here comes the role of food-books which can focus on developing a natural interest in kids to love and understand food. Such books have been widely popular abroad. And that is what is missing in India. Indian-American Sarah Thomas, a sommelier at Le Bernardin in New York, is the co-founder and also the author of 'Kalamata's Kitchen', a book that nudges children to try new food. It tells about Kalamata, a little girl who loves food. She smells fresh veggies in the kitchen, watches her mama chopping them, and daydreams about food. Renowned chefs in New York often visit her, give her new ideas and help her in the kitchen by cooking new food. And that's 'Kalamata's Kitchen'. The book brand's mission is to create a more compassionate and curious generation of eaters. They inspire little 'Taste Buds' around the world to try new flavours and connect with each other over something delicious. Sarah has finished her third book in the series and hopes to feature more cuisines and chefs across the world. Here is an excerpt from an interview with her. How was the idea of 'Kalamata's Kitchen' born? The idea of 'Kalamata's Kitchen' came to my business partner Derek Wallace. He wanted a way to connect his young son to the things that he really loves. He thought if there was a character that existed that teaches kids about everything else, why isn't there a character that teach kids about food. That's how we came up with the idea of Kalamata. After airing the idea of the brand, he asked if I could create this character and write stories. I loved the idea and it really resonated with me and that's how she, Kalamata, was born. We want every kid to see themselves in Kalamata and see that it's possible to see yourself in different kitchens in different places all over the world through food. You have written the third book in the series now. How would you tell parents to introduce these book to their kids? Well, they're available currently through Amazon in India. A little easier to get in the States as one can get them on our website. But honestly when kids see Kalamata and especially her stuffed alligator pal Al dente, kids just sort of are drawn to her. The characters are there for kids to love them and the lessons come organically through the stories. There's nothing didactic about the stories. As adults I think we forget how different, foreign and strange everything can be when you are a child. We grow out of that at some point and lose wonder. We don't know how the children see this world. This is an attempt to get back to the way the children actually digest information which is through stories and characters. Why trick a kid into eating a vegetable if you can just get them excited about it through something they already love. Introducing food through a character this way is just another tool and a parent's arsenal. What kind of cuisines do you touch upon in this series? We will try and touch upon every cuisine that we can. Each story is about a memory from a chef's childhood. So far we've had three different chefs, all extremely talented, accomplished people with really rich food backgrounds themselves. They all remember cooking, eating, smelling and tasting things as children. Kalamata goes on these adventures with each chef based on a childhood memory. In the first book our chef makes a cake based on a recipe from her Venezuelan grandmother and in the second a traditional American food and in the third a French cuisine by Eric Ripert. Basically the story arc is that Kalamata is in her kitchen. She's looking for something to do. Sometimes she's a little irritated. Sometimes she's just dreaming of doing something exciting and one of her friends comes. We call them the professional 'Taste Buds'. They come up with an idea to go on an adventure. Kalamata believes that her kitchen table is magical and whenever she gets an urge to travel or she wants to eat something, she gets everybody to get into the kitchen table. In her imagination they go off on these adventures together. Tell us about the Taste Buds events Taste Buds are really fun tasting events. We make passports and VIP badges for kids and when they show up, whether it's in a market or a restaurant or wherever we're holding the event, we let them know that they are at the centre of it. They go on a tasting adventure. They stop at different stations and when they try a new dish twice we give a stamp on the passport. Through these events we tell them that trying is an adventure and adventures are fun. Our goal is to get people to see that it's not just a book it's much bigger than that. It's a brand for families to interact with food together. We also have a Taste Bud travel guide. We have curated a list of restaurants that will make any kid's experience special. You did Masters in English Renaissance literature and then did Post-Bacc for Medicine. How did you end up in the restaurant industry? I have been studying for so many years. I needed a little break and all of my jobs previously had been involved with teaching and related fields. I wanted to do something different. I've always loved food. And I thought I'd be a great bartender. There was no more thought to it than that and I started working in a really nice restaurant in Pittsburgh. I just really enjoyed being in that scenario. I enjoyed being the one to curate experiences in the restaurant. It was on me to not only make drinks for people but to serve them, to talk about the food, and to pair wines with it. I've just enjoyed making that experience for people. Not often does one find a female sommelier. What challenges did you face? Women in any industry may have to overcome a certain amount of barrier to get where they need to go. But I've also found that a lot of my mentors and guides, who have been really incredible women in the industry, exudes warmth, a different kind of hospitality. I have tried to make such women and men my icons and try to emulate what they do and how they take care of people. At the end of the day, if someone doesn't like me or doesn't want me to serve them because I'm a woman that says more about them than me. Sarah's Kerala connection My parents are from Kerala. Both are really great cooks. Many of my earliest memories are related to food because, I think, our food smells awesome. Our house always smelled really good. From several houses down the street, people could make out mom cooking. I really have strong memories of the roasting, grinding and frying of spices. They all smell different at different stages of cooking and Kerala cuisine is so layered. Beef fry is my comfort food and I love mom's egg curry, appam and stew and others. But when I am in Kerala, I love to eat food from the toddy shop (kallu shaap), especially karimeen and chemmeen. You don't find that depth of flavour in other cuisines! Your favourite wine for the India palette? It's really hard. White wine and sparkling wines are good way to go. I personally love champagne. It goes with everything. It is usually the white wines that go well with our Indian food but I would settle for champagne. Your plans? Can we expect a new book in this series or an altogether new series? Definitely more books. If I could just write 'Kalamata' everyday for the rest of my life, I would. But we want to see it in animation form and there are other possibilities too. Meantime, I have to keep putting out stories and also focus on what is behind the scenes of this industry like fishermen, urban gardeners and the like. Those stories are so powerful and important and they often go unnoticed. Kalamata and her journey is intensely personal to me. Mon, 15 Jul 2019 12:38:55 GMT Returning from Patna court, Rahul Gandhi drops in at restaurant for a meal Diners at a city restaurant were pleasantly surprised on Saturday when Congress leader Rahul Gandhi walked in to have a quick bite. After appearing before a court here and getting bail in a defamation case filed by Bihar Deputy Chief Minister Sushil Kumar Modi, Gandhi was on his way back to the airport to catch his return flight. However, midway, Gandhi who was flanked by senior Congress leaders like AICC spokesman Shaktisinh Gohil, state party chief Madan Mohan Jha and Rajya Sabha member Akhilesh Prasad Singh said he was feeling hungry and wanted to have a plate of dosa. The cavalcade subsequently pulled up close to Maurya Lok market complex and the leaders walked to one of the restaurants famous for serving south Indian delicacies. Sources said the Congress leader, who stepped down as the party's national president recently, taking moral responsibility for the debacle in Lok Sabha polls, ordered dosa along with coffee which he enjoyed in a leisurely manner before heading towards the airport. Several people clicked snapshots of the leader having his meal from a distance that the SPG which looks after Gandhi's security permitted, the sources said. The Bihar Deputy CM had filed the defamation case against the then Congress president in April this year alleging that he was aggrieved by a speech delivered by Gandhi in a Maharashtra district wherein he had made the remark "why is it that all thieves have the surname Modi". Sun, 07 Jul 2019 05:14:36 GMT Celebrate chocolate day with these five recipes Be it in solid form or liquid form, one cannot stop loving chocolate. Be it kids or adults, anything with chocolate is unavoidable. Here are few recipes using chocolate for this International Chocolate Day. Chocolate spread Kids love chocolate spreads as they allow them to smear their favourite sweet on every food! But it is unfortunate that the ingredients in the spreads we buy from shops are mostly sugar and chemicals. However, it is easy to prepare our own chocolate spread at home. Read the recipe Eclairs We won't judge you for going for a few yummy choco snacks now, like this classy chocolate eclairs. Read the recipe Chocolate pots These simple double chocolate pots made in shot glasses or ramekins are super-cute and delicious. Not too fancy, not too cheap, they are ideal to add sweetness for moments to cherish. Read the recipe Chocolate pudding When you see it the first time, it will resemble a chocolate sponge cake in texture. But if you 'dig deeper', you will encounter a delicious chocolate base, which will melt like pure magic inside your mouth. Read the recipe Chocolate chip cookies Try to make this chocolate chip cookies with your kid and get them involved in the art of cooking. Read the recipe Sun, 07 Jul 2019 00:57:10 GMT Here's how Kottayam makes a mark on the flavour map of Kerala Kottayam definitely holds a prime position in the flavour map of Kerala and is known for its mouth-watering local delicacies. From the spicy fish curry and boiled tapioca to the special homemade wines during the Christmas season, the district celebrates its unique cuisine in the most grandiose way. Preparing and enjoying tasty dishes is nothing sort of a grand celebration here. It is said that even the sweet breeze that flows through the kitchens in Kottayam carries the aroma of chilli, turmeric, coriander, cloves and the exquisite ilavangam (wild cinnamon). Love for kappa Kappa or tapioca is the first and the last love of the natives of Kottayam. They can easily turn a piece of tapioca into a delicious plate of boiled, mashed or spiced kappa dish. Tapioca biryani is a favourite among the foodies and kappa upma is a unique dish that is cooked in the kitchens here. Upperi kappa and avalu kappa are some of the varieties of the tapioca dishes that are extremely popular in Kottayam. Kappa, in all its delicious glory, has to be enjoyed with spicy red fish curry, dried fish vattichatu (roasted with spices and grated coconut), beef curry with roasted coconut gravy, beef dry fry with crispy fried coconut shards, spicy chicken curry or simple yet flavoursome bird eye chilli chutney. Soft and lacy appams are another speciality of the unique cuisine of Kottayam. Palappam which is 'melt-in-the-mouth' soft, kallappam which can be prepared with or without adding local toddy, the sweet vattayappam, the Maundy Thursday special indri appam and kumbilappam made by steaming tasty jackfruit-jaggery mixture wrapped in fresh plantain or bay leaves are some of appam varieties that are often cooked in the households here. However, pidi or the rice balls cooked in creamy coconut milk is the most unique dish that can be had only in Kottayam. The people of the district have no doubts when they declare pidi and chicken curry, cooked in roasted coconut gravy, as a match made in 'culinary' heaven. Tea time magic There is a saying that the list of the evening snacks that are special to Kottayam is as long as the great Meenachil River. From avalosu podi, ariyunda, churuttu, kuzhalappam and cheeda to the soft ottada with coconut and jaggery filling roasted on tawa and valsan cooked in steam, Kottayam has been serving delicious snacks. Banana fritters, sukhiyan, dal fritters, pappada vada, onion vada and vettu cake are some of the snacks which have made its way, from the glass cupboards in the local tea shops, to the household kitchens. Besides, many bakeries in Kottayam are known for its special biscuits and cakes. Mrs. KM Mathews, Mrs BF Varghese and Thankam Philip are some of the culinary doyens who played vital roles in shaping up the unique food culture of Kottayam. Saving for tomorrow The people of Kottayam are known for preserving the seasonal produce so that they can use it throughout the year, even when there is a shortage of supplies. They have a special skill in preserving the surplus of whatever seasonal fruits or vegetables that are abundantly grown in their backyards. Mangoes, jackfruits and various types of bananas are dried and preserved. Ripe mangoes get transformed into tasty mambazhathera. Chammanthipodi or veppilakatti made using spicy and dry roasted coconut powder is stored in glass jars. Bilimbi, rose apple, nutmeg stem, lemon rind and plantain stem which are usually thrown away would be turned into delicious pickles in the kitchens at Kottayam. So, these preserved dishes make the meals extremely flavoursome and rich, even during the harsh monsoons when the produce is not that great. As sweet as the wine The streets of Kottayam fill with the sweet fragrance of freshly prepared wine during the month of December. It is the time when the wines that have been stored in huge earthen jars, for months, finally makes its grand debut. Gooseberries, pineapple, rose apple, grapes and nutmeg stem are all preserved and turned into delicious homemade wines that are enjoyed during the Christmas season. Panampani is a unique drink associated with the traditional Christian cuisine in Kottayam. During the olden days, panampani was served at the end of the elaborate Christian wedding feasts. This drink, which is as sweet as fresh honey, has made a comeback to the wedding feasts, recently. The fresh Kumarakam pearl spot is truly a Kottayam speciality. Pearl spot marinated in local spices and baked in plantain leaf has admirers even in the foreign countries. The fresh water fishes caught from the local rivulets and lakes too have many takers. Small fresh water fishes are either cooked as peera with spiced coconut or fried to crisp. The culinary masters of Kottayam are known for adding a touch of magic to their unique dishes with a dollop of ginger-garlic paste, a drizzle of creamy coconut milk or a pinch of homemade fragrant masala mix. It is the traditional recipes that have been passed down through generations and the availability of fresh produce which makes Kottayam a haven of delicious delicacies. Sat, 06 Jul 2019 04:50:14 GMT Here's your keto diet weekly meal plan for weight loss The ketogenic diet (or keto diet, for short) is a nutritious diet which focusses on low-carb, high-fat diet. This diet helps to cut fat than carbohydrates. Keto diet has become popular in this century and are often taken up by people who wants to shed some weight. Here's a food chart for those who plan to go on a keto diet. Monday Morning: Green or Black tea or coffee without sugar, Two bull’s eye egg, Boiled Broccoli, Zucchini, Cauliflower etc. cooked in ghee. Afternoon: Grilled chicken, Stir-fried cabbage (Thoran), Buttermilk. Night: Green tea/Strawberry, Fish fry, Almonds. Tuesday Morning: Green tea, Omelette, Oil-fried okra. Afternoon: Fried fish, Oil-fried okra. Night: Stir-fried banana stem (Thoran), Gooseberry, Grilled/Fried chicken. Wednesday Morning: Green tea, Paneer Masala, Omelette, Stir-fried Ivy Gourd (Thoran). Afternoon: Salted lemon juice, Paneer Masala, Fried Fish, Stir-fried okra. Night: Green tea, beef fry, Stir-fried Ivy Gourd (Thoran). Thursday Morning: Green tea, Oil-fried pumpkin and chillies, Scrambled eggs with spinach. Afternoon: Buttermilk, Fried fish, Stir-fried cabbage. Night: Green tea, Shamam/Orange, pumpkin cooked with chillies, Grilled fish. Friday Morning: Buttered-black coffee, Stir-fried banana stem. Afternoon: Salted lemon juice, Beef fry, Oil-fried spinach. Night: Stir-fried banana stem, Beef fry. Saturday Morning: Buttered-black coffee, Stir-fried spinach. Afternoon: Grilled chicken, Butter-fried boiled cauliflower. Night: Green tea, Stir-fried red spinach, Omelette, Pears. Sunday Morning: Green tea, Stir-fried ivy gourd, Chicken stew. Afternoon: Prawns fry, Oil-fried French beans, Salted lemon juice. Night: Green tea, Pears (of low sweet variety), Butter fruit, prawns fry. In the intervening hours, buttermilk, salted lemon juice, almonds/peanuts, gooseberries etc. could also be taken. Sat, 06 Jul 2019 04:00:54 GMT Know these jackfruit dishes that are popular around the country Ever since our jackfruit began grabbing the limelight for its amazing health benefits, the demand for this fleshy fruit has soared. It has been widely used as a major replacement for the meat products, especially after veganism gained worldwide popularity. Now, the lovers of this sweet fruit are busy developing unique jackfruit recipes and discovering amazing ways in which it can be included in our daily diet. From jackfruit cake and ice cream to the delicious jackfruit jam and peda, the fruit has taken up many forms to treat our sweet tooth. Jackfruit, which was once snubbed as a smelly fruit, now, is hailed for its great flavour, texture and nutritional values. Jackfruit has earned vital positions in the cuisines of other places, in different forms and names. Gariyo is a popular tea time snack made with ripe jackfruit, in Mangaluru. Rice flour, ripe jackfruit, sugar and grated coconut are mixed well, and small balls of it are then fried in hot oil. Pansache donas is a delicious Goan jackfruit cake, with the added goodness of crunchy semolina, jaggery and coconut. The dry fruits roasted in ghee elevate the flavour of this cake. The jackfruit puddings are quite famous in Karnataka and West Bengal. Jackfruit is the main ingredient in phanas poli, which is a rice cake served in Maharashtra. Kathal ki thehari or jackfruit biryani is a unique delicacy in Uttar Pradesh. The raw jackfruit bulbs are roasted in spices, yogurt and shallots and then cooked with fragrant biryani rice. This tasty dish is as popular as their famous mutton pulao. Enjorar dalna is a jackfruit dish which is served during the special occasions in West Bengal. It is often served as a replacement for chicken dishes. Jackfruit biryani is a unique dish that isn't frequently tried by the jackfruit lovers in Kerala. In the eastern part of the country, mustard seeds are generously added in the jackfruit biryani, while the North Indians love the fragrant garam masala in their kathal ki thehari. In the southern parts, chilli and coconut dominate the jackfruit biryani. A special dish prepared with crushed jackfruit seeds, chillies and shallots cooked in mustard oil is a staple in many North Eastern states in India. Chekke kuru pajji is a jackfruit seeds chutney prepared in Kodagu. The crunchy chakka bajji is quite popular in the Konkan region. Thu, 04 Jul 2019 06:56:13 GMT Here are some amazing 'chakka' stories on international jackfruit day The school kids in Kerala often joke - had the noted English physicist Isaac Newton born in the Indian state, a jackfruit and not an apple would have fallen on his head. As the world celebrates international jackfruit day, Kerala takes pride in its official state fruit. Though people often complain that this gigantic tropical fruit is smelly and difficult to handle, it is appreciated for its incredible nutritional qualities. The jackfruit has become an integral part of the culture and cuisine of Kerala that it has even become part of many popular sayings here. Sakthan Thampuran's feast The story of Sakthan Thampuran, the ruler of the erstwhile kingdom of Cochin, serving a feast with jackfruit, when the fruit wasn't available anywhere in his kingdom is quite famous. The ruler bid adieu to the world on 26 September 1805, the 12th day of the Malayalam month of Kanni. Sakhtan Thampuram who was suffering from illness refused to eat, complaining that the food tasted bland. It was during that time that two of his heir apparently visited the king to enquire about his health. Distressed to know that their king wasn't eating anything, the youngsters promised to bring him his favorite dish the next day itself. Sakthan Thampuran, who was an intelligent ruler decided to test the youngsters' ability. It was the Malayalam month of Kanni when the jackfruits weren't in season. The ruler, realizing this, said he wanted to have some boiled jackfruit with kanji (rice porridge) for breakfast. The youngsters were determined to keep their promise and send their servants to every nook and corner of the kingdom to bring jackfruit for their king. However, they failed, as not even a single fruit was seen on the trees anywhere. The next morning, when Sakhtan Thampuran arrived for his breakfast, he enquired whether his jackfruit dish was ready. Embarrassed, the youngsters meekly said that it wasn't the season of jackfruits. Sakthan Thampuran, meanwhile, summoned his chief of the navy and said, “Tomorrow, a special feast with jackfruit has to be arranged for some dignitaries. From upperi (stir fry) to erissery (jackfruit cooked in coconut paste), everything dish has to be made with jackfruit. The jackfruits required for the feast have to be brought in tonight.” The legend says that hundreds of people from different parts of the kingdom thronged the front yard of the royal household, that night, with jack fruits in their hands. Kottarathil Sankunni, in his Aithihyamala, notes that jackfruits were stacked in front of the palace like a huge mountain. Jackfruit cinema It was last year that a Malayalam movie was released in which jackfruit played significant role. 'Kuttan Pillayude Sivarathri' directed by Jean Markose narrates the story of head constable Kuttan Pillai who loves jackfruit more than anything. He has even named his house as 'Planchottil' (in the shade of the jackfruit tree). The head constable adores the huge jackfruit tree that stands in his back yard. He serves delicious jackfruit dishes to his relatives who come to attend the famous Sivarathri festival in the nearby temple. However, Kuttan Pillai's son-in-law intends to cut down the former’s favourite tree for timber to be used in his brand new house. Quite unexpectedly, one day, a heavy jackfruit from that tree falls on Kuttan Pillai’s head, killing him instantly. The movie amazingly portrays how Pillai's jackfruit tree survives the vile intentions of his greedy relatives. The song 'Chakka puzhukku varatty erissery' sung by Sayonara Philip has become the chakka anthem of Kerala and was appreciated for its catchy lyrics and peppy tune. Thu, 04 Jul 2019 06:18:34 GMT Here's a look back at special Malappuram dishes of the past Malabar is often hailed as the flavour capital of Kerala and the countless dishes that are rich and flavoursome vouch for it. From the fragrant kuzhimanti and meat kabsa to the delicious biryani varieties and the buhari rice, the unique dishes of Malabar have always charmed foodies. However, have you ever wondered what the hotels in the area used to serve, in the past? Here's a flash back into the flavours of Malappuram which helped in developing a unique culinary culture in the area. It has only been around ten years since the hotels in Malabar began serving Arabian dishes like the tasty kuzhi manthi. Now, the Arabian flavours and dishes dominate the menu cards in most of the eateries. These dishes have even made its way into the household kitchens as well. Thenga choru or coconut rice was once a popular dish in Malappuram. It was a unique delicacy specially prepared for the guests and served with so much love. Coconut rice was prepared by reducing the water from boiling matta rice and then flavouring it with grated coconut, shallots and fennel. Spicy beef curry is the perfect combination for soft coconut rice. In the 1990's, the guests enjoyed delicious ghee rice with fried chicken at the homes in Malabar. Home grown chickens turned into tasty curries and other special dishes when the guests arrived to enjoy the elaborate meals. Before people began buying chicken from the meat stores or cold storages, mutton was the star on the dining tables at many homes. Steaming hot mutton biryani holds a special place in the culinary history of the Malabar region. Mutton chaps was the most prominent dish that were served in the hotels during that time. When the rich folks enjoyed delicious mutton chaps with two pieces, the ordinary people too proclaimed their love for the dish by at least buying a single piece chaps. Steaming puttu or flaky porotta were served along with the mutton chaps in the hotels. Half way through the decade, chicken dishes began grabbing the limelight in the menus. It played a significant role in pushing the dishes cooked with locally sourced mutton out of many eateries. By the time, many local tea time snacks too had begun to retire. Snacks like paalvazhakka, elanji, vaazhakapathiri, vettala and vaazhakka appam, which were once popular, disappeared from the glass cupboards in the local tea shops. Earlier, majority of the dishes that were served in the hotels were cooked by the main cook there. However, these days, most of the hotels serve snacks that are bought from outside. None can predict how the culinary scene in the Malabar would change after ten years from now. But, the foodies who love the unique taste of Malabar are certain that it would be full of flavours, with a sprinkle of love. Fri, 05 Jul 2019 00:47:18 GMT Biryanis in India and their stories No one can ever get tired of a biryani. The very moment of breaking the seal of a biryani pot, when the fragrances rush out with the hot steam, can be the most blissful moment in the life of any true blue foodie. The biryani satisfies both the tongue and the eyes, with its flavour and colour. Just one mouthful of the biryani, laced not just with kismis and cashew nuts, but with enough sprinkling of muhabath (love), can take the biryani lover to the seventh heaven of foodie bliss. But, the biryani is not just one avatar, it has multiple avatars. Even in Kerala, the biryani has enough local varieties, with Malabari biryani leading the chart. After that, Malayalis seem to be most familiar with the Hyderabadi biryani, believed to have been originated in the royal kitchens of the Nizams of Hyderabad. The Hyderabadi biryani has both the Pakki and Kacchi versions. The Pakki version has the rice and meat cooked separately, to be mixed together in layers later. In the Kucchi version, both the meat and rice are cooked together from the very beginning. The Awadhi or Lucknowi biryani is notable for its cooking method itself. The meat is at first cooked with masala half way through. Later it is added to the rice in layers and cooked for hours together. This method helps the masala to get absorbed well. The Kolkota biryani, which has a moderate helping of spices with a tinge of sweetness, was inspired by the Awadhi biryani in turn. The Bhatkali biryani has a pungent taste arising from the sharp bite of the dried red chilly and the sweetness of sautéed onions. This type of biryani originates in the coastal areas of Karnataka. The Sindhi biryani that is rich with thinly sliced chillies, fried spices, mint, coriander leaves, cashew nuts and dried fruits can intoxicate your taste buds to no end. The Sindhi biryani was born in the region of Sindh, in present day Pakistan. The Memoni biryani, originating among the Memons of Gujarat has only some slight difference from the Sindhi Biryani. The Memon biryani has more intensive presence of spices. The Bidar biryani that cuts down the expensive ingredients of the Hyderabadi biryani is also known as the poor man's biryani. It traces its roots to Bidar in Karnataka and mostly uses beef instead of mutton. The Dindigul Thalappakkatti biryani makes use of strong spices and large chunks of meat. There is a strong presence of pepper as well, along with lemon and curd. The Tehri biryani was discovery in the royal kitchen of the Mughal era, mainly for the vegetarian Hindu account officers of the Mughal Courts. Since its major ingredients were potato and carrots, this biryani gained popularity during the Second World War period, when there was an acute shortage of meat. Wed, 03 Jul 2019 02:13:01 GMT Kitchen hacks you didn't know you needed If you are looking for some tips that can make things easier for you in the kitchen, here they are. • Colour of cauliflower will not change if a bit of sugar is added while cooking it. • Add four drops of lemon juice to remove the odour of cabbage while cooking. • Adding a pinch of sugar along with the vinegar would enhance the taste of the pickle. • Add beetroot in salads just before serving it to prevent staining of other veggies. • Add two table spoons of grated potato while boiling tomato soup to thicken it up. • Wash your hands with buttermilk after chopping chillies, so that the heat wouldn't affect your skin. • While adding the starter curd in warm milk, add two green chilli stems as well. It boosts the live cultures in the starter curd and speeds up the process. • Adding a small piece of crushed turmeric while preparing fritters gives them amazing colour. • Rub cleaned fish with wheat flour or all-purpose flour and keep it aside for at least 10 minutes to get rid of the odour. • Sprinkle some salt in the pan before frying meat to prevent the spices in the marinade from spluttering. • To prevent boiled egg from breaking apart, cut it using a knife dipped in hot water. Mon, 01 Jul 2019 04:26:38 GMT Kudukka sarbath served by three engineers is taking over fuljar soda Kudukka Sarbath, served by a group of NIT alumni, is the latest addition to the long list of delicious treats that are unique to Kozhikode. Though the young engineering graduates have got placement in high profile companies, the friends have decided to pledge their affinity to the flavour capital of Kerala by continuing to run their sarbath shop. Their kudukka sarbath, served in cute earthen pots, is already giving the sensational fuljar soda a run for its money. It is the shop's unique name, 'Biryani kazhicho, vaa sarbath kudicholee' (Have you had the briyani, then come enjoy the sarbath') that draws the attention in the first place. The true sarbath lovers can never ignore this and would excitedly get into this quaint shop to enjoy the refreshing taste of the delicious drink. The nannari or naruneendi (Sarasaparilla) syrup, made in-house, is blended with chilled milk in a mixer and is served in earthen pots. Engineering graduates Ananthu R Nair, Joel J Chullil and Amir Suhail had decided to start a business of their own even as students at the Kozhikode National Institute of Technology. They couldn't think of anything else, other than starting a sarbath shop, to charm the foodies of Kozhikode who love to try out unique flavors. The trio has already been placed at leading IT firms and is all set to bid adieu to Kozhikode. However, they don't have the heart to pull the shutter on their dream venture. It's only been two months since they opened the shop and hundreds of people are thronging to taste the refreshing kudukka sarbath. The food lovers of Kozhikode are sure that the kudukka sarbath is here to stay for some more time. Sun, 30 Jun 2019 03:37:18 GMT Here's how delicious curries are made with 'tea party' A day in most of our lives doesn't begin without having a refreshing cup of nice and hot tea. However, in some North Indian states, tea leaves are added in curries to enhance the flavour and aroma of the dishes. It is the tea that gives the dark colour to the chickpea masala curry, which makes the dish look amazingly appetizing. A tea bag too would be added while soaking the chickpeas, the previous night. The refreshing aroma and the dark colour of the tea give a distinct flavour to the curry. Similarly, tea is added in some puddings and sweet treats as well. The iced tea is a popular drink in Thailand. The delicious cocktail made with chilled black tea is a favourite among the tourists who throng Thailand. The moringa leaves tea is a speciality of the Bahamas. Moringa leaves are dried in the shade and are finely powdered. This moringa leaf powder is added into the boiling water and is closed using a lid. The leaves would infuse the tea with its unique flavour and colour, within just five minutes. It is an excellent remedy to prevent diabetes and eases stomach aches as well. Besides, regularly consuming the moringa leaves tea would make your skin glow. Ginger tea is a beverage that is commonly made in our households. Lemon juice, pineapple juice, fresh turmeric and black pepper too could be added while making tea. Tea made by infusing lemon grass has amazing medicinal properties. Refreshing tea can be brewed by infusing mango leaves and guava leaves that are readily available in our backyards. The spicy tea made by adding black pepper, cinnamon, cloves and cardamom creates a riot of flavours on our palette and is extremely relaxing as well. Sat, 29 Jun 2019 03:40:16 GMT Amritsari 'kulche chole' on ICC WC menu delights Puri Union Minister Hardeep Singh Puri was delighted to see a dish from Punjab served at the India-West Indies match in Manchester. "In the last match with West Indies, I was delighted to see Amritsari 'kulche chole' in the official (breakfast) menu meant for the Press," he said. "Our food is not new to the world. You will find an Indian restaurant anywhere in the world," Puri tweeted, tagging an ICC Cricket World Cup 2019 invitation card. Puri had unsuccessfully contested the parliamentary elections from Punjab's Amritsar seat in the recently held elections. Fri, 28 Jun 2019 08:49:33 GMT Firoz Chuttippara: Taking cooking to the social media Firoz, hailing from Chuttippara near Kalleppully in Palakkad had stepped into the world of the Youtube Cookery scene, dominated by designer kitchens and microwave ovens, clad in his tucked up lungi. His cookery show, held by the side of an open paddy field and with his sweet Palakkadan dialect soon became a top hit in the Youtube. 'Likes' started to flow in thousands. Soon, Firoz Chuttippara became a social media star. His charity act of donating the huge quantities of food cooked for the show to children from orphanages also became a big hit. Firoz's videos also flaunt the natural beauty of the Palakkadan landscape as well. It was a feature that he came across in Malayala Manorama six years ago that had sparked off the notion of a Youtube channel for Firoz. He had started a couple of channels, including a Travel Channel and a Craft Channel, but none could succeed. From 2007 to 2012, Firoz was working in Saudi Arabia. Once, when he came home on leave, Firoz decided that he was not returning and opened a Photostat shop, which had to be shut down within one and a half years. To the question that what was his next plan, Firoz came up with the wild notion of a Youtube channel. He opened an office of his own, and started a Youtube channel under the name Craft Media. It was his culinary experience during the NRI days, cooking for his friends that had prompted him to take up cooking. However, the three stones that Firoz had lined up on that paddy field, had changed his fate altogether. His 20 kilogram fish curry, the 50 egg omelette, the Erachi Chor and Biryani became rages in the social media, celebrated by his huge fan base. Firoz got the confidence that he could depend upon the Youtube channel to generate an income by Rs 8500 that arrived at his bank account after opening the channel. And then, there was no looking back for Firoz. Fri, 28 Jun 2019 03:32:06 GMT French restaurant named the best in the world French restaurant Mirazur run by Argentine chef Mauro Colagreco was crowned the world's best restaurant at an awards ceremony put on by British trade magazine Restaurant. In second spot in the World's 50 Best Restaurants was Noma in Copenhagen, and in third was Asador Etxebarri in Spain. An ecstatic Colagreco called his team to the stage and exclaimed "Wow, wow, wow" after his victory was announced. "Thank you my team. You deserve it, all these years. Thank you friends for supporting us during these last 13 years," he said at the awards ceremony in Singapore. In fourth place was Bangkok's Gaggan, whose owner-chef Gaggan Anand has won praise for his modern spin on his native Indian cuisine. Restaurant magazine, owned by William Reed Media, launched the awards in 2002 and they are now as coveted by restaurants as Michelin stars, although the methodology used to select the best restaurants has faced criticism, especially from several French chefs who say it remains unclear. There are no criteria for putting a restaurant on the list, which is based on an anonymous poll of more than 1,000 chefs, restaurant owners, food critics and other industry insiders from around the world. Fri, 28 Jun 2019 07:36:02 GMT Meet this 'kachori wala' with annual turnover of Rs 60 lakhs A simple shop selling 'kachoris' in Uttar Pradesh's Aligarh has left the commercial tax sleuths astounded. The shop, known as 'Mukesh Kachori', is located near Seema cinema hall and is a favourite among the locals. Mukesh, the owner of the shop begins selling 'kachoris' and 'samosas' in the morning and continues through the day. The line of customers never seems to end. All was well with Mukesh and his shop until recently when someone lodged a complaint with the commercial tax department. A team of tax inspectors sat at another shop near Mukesh Kachori and started keeping track of sales. They found that Mukesh was earning anywhere between Rs 60 lakhs to Rs 1 crore and even more annually. A notice has now been issued to Mukesh because he has not registered his shop under GST and does not pay any taxes. "I am not aware of all this. I have been running my shop for the past 12 years and no one ever told me that these formalities are needed. We are simple people who sell 'kachoris' and 'samosas' for a living," Mukesh said. A member of the State Intelligence Bureau (SIB), who is investigating the case, said: "Mukesh readily admitted to his income and gave us all details of his expenditure on raw material, oil, LPG cylinders etc." It is mandatory for anyone having a turnover of Rs 40 lakhs and above to get a GST registration. A 5 per cent tax is levied on prepared food. The SIB official said that Mukesh will have to get a GST registration and also pay tax for one year. SIB Deputy Commissioner RPD Kaunteya said that a notice has already been issued to Mukesh. Thu, 27 Jun 2019 06:09:43 GMT Kadaknath, other fowls on sale at KVK fair in Kochi Here is an opportunity to learn more about different varieties of fowls and take home some among them. The Krishi Vigyan Kendra (KVK) in Ernakulam is organizing a fair to promote safe egg and meat production at Central Marine Fisheries Research Institute (CMFRI) from June 27 where visitors can familiarize themselves with kadaknath and several other indigenous fowls. Apart from kadaknath, visitors to the fair can buy chicks of local Thalassery and RIR breeds that can be reared at home. Kadaknath chicks will be brought for sale from the National Poultry Development Corporation in Mumbai and Thalassery and RIR chicks from the poultry farm of Kerala Veterinary and Animal Sciences University. The chicks will be given the necessary vaccinations before being handed over to buyers. Kadaknath - called 'karinkozhi' in Kerala - is a variety that is native to Jhabua and Dhar districts of Madhya Pradesh. The fowl lays 70-90 eggs a year. A cock weighs 1.5 - 2 kg when it becomes an adult and a hen 1 - 1.5 kg. The hen starts laying eggs when it is six months old. Thalassery fowl is a common breed found in Kerala while RIR (Rhode Island Red) can yield eggs as well as meat. While Thalassery fowl hatches its eggs, RIR is not keen to practice this habit. However, RIR lays 200-250 eggs a year. At the fair being organized at KVK’s outlet in CMFRI, near High Court Junction in Ernakulam, the chicks will be available for sale from 10 am on June 27. The fowls will be sold on first come first served basis and there is no advance booking. The price of a unit of kadaknath is Rs 1,325, Thalassery Rs 1,075 and RIR Rs 900. Each unit includes three female chicks and two male chicks which are two months old. Wed, 26 Jun 2019 03:11:09 GMT Raw, fried or on a bun: the many ways Japan eats whale Minamibosa, Japan: Whale cutlets, sliced raw whale, deep-fried whale nuggets, whale bacon and whale jerky feature on the menu at the restaurant Yoko Ichihara runs - and that's just a small sample of the ways Japan eats whale. Though Japan's government maintains that eating whale is a cherished part of its food culture, nationwide consumption didn't really take off until after World War Two and peaked in the early 1960s before falling as other protein sources became cheaply available. A 1986 global whaling moratorium made whale a pricey food that rarely appears on family tables or in ordinary supermarkets, with vendors relying on Japan's scientific research whaling for their supply. Japan resumes commercial whaling on July 1. "A lot of people came in after hearing that the research whaling had ended, worried that they couldn't get whale anymore," Ichihara said. "They were surprised to hear whale is taken in Japan too." True aficionados have endured, sating their whale cravings largely through speciality restaurants such as the one Ichihara, 42, operates in Minamiboso, just east of Tokyo. Traditional recipes include blubber with vinegar-miso sauce, thinly sliced whale tongue, whale steak, a hotpot where slices of whale meat are simmered with mizuna greens and, the simplest, raw whale dipped in soy sauce. Several restaurants have come up with whaleburgers, a patty of whale meat sandwiched between buns or pressed rice. Ichihara's restaurant offers many of these, as well as a unique take on traditional whale treats: fried whale dressed with slivered vegetables and vinegar, grilled marinated whale steak, and raw whale chopped with miso and scallions. Aficionados say whale tastes somewhat like beef, but with a stronger flavour. Whaling advocates point to its high protein content and low carbon footprint compared with other meats. Ichihara's mother-in-law, Yachiyo, praises it as an ideal food. "When it's in your mouth, it's meat, but when it's in your stomach it's like fish, it's light," she said. Whale represents only 0.1 percent of Japan's meat consumption, so proponents say getting the next generation to eat it is essential. Schools occasionally serve it for lunch, including some - like those in Chigasaki, a city west of Tokyo that is not a traditional whaling area - as a way of teaching children what people ate in the past. To make it appealing to students, whale is usually served as fried nuggets, often with a soy-ginger sauce or ketchup, said Emi Yamaguchi, at the Chigasaki Board of Education. "Since it's such a rare thing, it'd be too bad to have lots left over," she said. "It's a special event so the kids are excited, and we make it in ways that appeal to them." The Ichiharas have taken part in whale-cooking contests to develop new dishes, with prizes going to items such as whale-filled spring rolls. A Minamiboso roadside store stocks whale-stuffed Chinese buns and whale ham along with more traditional items and cookies sold in boxes decorated with whales. Yoko Ichihara wishes more people ate whale at home, but is reassured by the restart of commercial whaling. "I'd be concerned if I heard we couldn't eat whale in Japan, but since we'll be able to take them here, I have no worries," she said. But she also noted wryly that the restaurant's most popular menu items are things like whale cutlets and croquettes. "They like the things that don't taste much like whale, which seems like a bit of a waste," she added. Wed, 26 Jun 2019 00:48:30 GMT Indrans had a hard time with chopsticks at Shanghai restaurant Dr Biju's 'Veyilmarangal' has taken Mollywood to new heights. Having bagged the very prestigious 'Outstanding artistic achievement' at Shanghai international film festival, 'Veyilmarangal' has won the hearts of Malayalam movie lovers as it took state-award winning actor Indrans to international fame. Life had given tough times to Indrans but decades of endurance and struggle won him the stardom he deserves. But here's what gave this gifted talent a tough time even after winning the 'Golden Goblet' at Shanghai film fest – a pair of chopsticks! In a video he shared on his official Facebook page, Indrans is seen struggling with a pair of Chopsticks in a restaurant in China. The actor captioned the video with a humorous comment: 'Had this waiter known Malayalam, he would have definitely asked me to leave these sticks behind and relish the food using hands.' The videos shows a young waiter teaching Indrans how to hold the chopsticks and eat rice using it. Next to him sits director Dr Biju, who is also seen puzzled yet trying to eat using the chopsticks. Almost a lakh of Facebook users have reacted to the video within a day after the post cropped up. His fans asked Indrans to take the challenge in a 'sportsman spirit' in their comments. 'You are trapped!!' - said a follower while another one lauded Indrans' courage to post his naivety online. Here's how to use chopsticks Not only Indrans but many of us would have wondered how the Chinese and Japanese devour soupy and ricy nosh effortlessly using chopsticks. Eating Chinese food with a fork is okay in an informal eatery or in your own dining room but if you plan to call on a typical Chinese/Japanese diner where forks aren't even offered as cutlery, it is always good to know how to clutch a pair of chopsticks and dine using it. Chopsticks are a pair of thin, tapered sticks made of wood, ivory or plastic. They are held together in one hand and used as eating utensils quite like a spoon or a fork. Here's how to use them: 1. Grab both chopsticks with one hand. 2. Hold the upper chopstick like a pencil, with your thumb paced towards its base. 3. Hold the lower chopstick in the same direction, placing it on your ring finger. 4. Move the upper chopstick using your index and middle fingers. 5. Pick a portion of your food using the tips of these two chopsticks and eat! Tue, 25 Jun 2019 06:43:54 GMT Here's why these vegetables shouldn't be overcooked From delicious stir fries and mezhukku puratti to avial and sambar, the Kerala cuisine has quite a number of tasty vegetarian dishes. Keralites even love having their vegetables 'perfectly' cooked. However, nutrition experts say that we tend to overcook the vegetables, which lead to the loss of many amazing nutrients and vitamins in it. Though the dish may taste good, it would lack in its essential nutrients. It must, however, be noted that not all vegetables are to be consumed raw as it must be doused with many kinds of chemical fertilizers. Here are some nutritious vegetables which could be eaten raw. Lightly toast these vegetables in some lemon juice or olive oil for some extra flavour. Broccoli This cruciferous vegetable is packed with vitamin C and calcium. The sulforaphane in broccoli controls the blood pressure levels and helps safeguard the heart's health. However, 70% of this wonderful compound would be lost when heated up or over cooked. Sprout green grams Sprout green grams are known for their incredible nutritional qualities. It is loaded with vitamin C, folate, fibre, copper and manganese. All these nutrients would disappear when it is over cooked. It is better to eat sprout green grams by adding it in a healthy salad and drizzling with some lemon juice or olive oil. Cauliflower Like cabbage, cauliflower too has the ability to fight cancer. It eases the digestive process as well. When cooked, around 50 - 60% of its nutrients would disappear, warn experts. Shallots The allicin in shallots prevents over appetite and fights cancer as well. Including shallots in your daily diet is excellent to maintain a healthy heart. Shallots help control the blood pressure. The nutrients get absorbed into the blood easily when shallots are eaten raw. Garlic Garlic is an unavoidable ingredient in the Kerala cuisine. It is a store house of vitamin B6, C and fibre. Eating raw garlic cloves helps fight cancer in lungs. Chopped garlic cloves could be added while making salads as it adds flavour and nutrition as well. Nuts It is better not to roast almonds, cashews, hazel nuts, walnuts and peanuts, and then mixing them with salt. The nutrients in these nuts could lower the cholesterol levels, prevent blood clots and control blood pressure as well. Though the nutrients in some vegetables could be retained by having it raw, it is not advisable to use some other vegetables and leaves without cooking them adequately. Most of the vegetables bought from markets are likely to be full of chemical fertilizers and other hazardous things. So, it is important to wash them properly and cook well before consuming. You could have them raw or lightly cooked if you are sure they are organically grown. It is always better to grow a small path of vegetable garden in your backyard itself as you could enjoy fresh and organic vegetables. Mon, 24 Jun 2019 03:28:43 GMT Tea varieties in India every chai lover must know A day doesn't begin, for most of us, without having a nice, refreshing cup of tea (chai). It is in fact the most consumed drink, in a day, after plain drinking water. In India, tea is definitely the most popular beverage and millions of cups are sold on a daily basis. Besides, India is the second largest exporter of tea. It is said that tea is mentioned in the Ramayana as well. However, it was only after the arrival of the British that drinking tea became a daily habit for Indians. There are myriads of flavours in tea which are unique to various places in the country. The masala tea, prepared by brewing herbs and spices is incredibly popular. The tea leaves used to prepare the masala tea are mainly cultivated in Assam. Tea, flavoured with lemon grass and cardamom are some of the unique brews. Noon tea or Kashmiri tea is a variant of the regular black tea that is popular in Kerala. This tea is boiled in a traditional samovar in Rajasthan and Kashmir. Gur gur tea or butter tea is a special tea served in the Himalayan valleys. The butter made from yak milk is added in this creamy tea. More than sweetness, it is the salty flavour that is foregrounded in this beverage. It is said that the gypsies here would drink up to 40 cups of butter tea a day. Green tea is known for its amazing health benefits. Similarly, herbal tea too has many takers for its incredible medicinal properties. Ginger, lemon grass, bael leaves, cardamom, coriander and hibiscus are some of the main ingredients of herbal tea. The flavour of the herbal tea varies according to the quantities of these ingredients that are added in it. The Irani tea, flavoured with spices, is an evergreen companion of soft and delicious buns. Hyderabad and Pune are known for serving specially brewed Irani tea and hundreds throng these cities just to taste the refreshing flavour of this amazing tea. Amrit thulya tea and tandoori tea too are popular among the tea lovers. The amrit thulya tea, brewed in a brass vessel, by adding powdered cardamom and ginger is excellent for health as well. The tandoori tea made in an earthen pot is a relatively new addition to the long list of tea varieties in India. Sun, 23 Jun 2019 03:35:08 GMT Adding vanilla makes milkshake seem sweeter If you want to cut down on added sugar, add vanilla to milk beverages as researchers have found that this flavour in sweetened milk tricks the brain into thinking that the beverage is sweeter. With the addition of vanilla, the added sugar content in flavoured milk could potentially be reduced by 20 to 50 per cent, suggested lead researcher Gloria Wang who conducted the research at Pennsylvania State University in the US. "Reducing added sugar in products, just like reducing fat and salt, is the holy grail of food science," said Helene Hopfer, assistant professor of Food Science at Pennsylvania State University in the US. The idea that congruent or harmonious odours enhance certain tastes is not new, explained Hopfer. In a blind taste test that provided new insights into taste enhancement by an aroma, participants -- who did not know vanilla had been added to the milk -- consistently indicated that samples with vanilla were significantly sweeter than their added sugar concentrations could explain. "We maintain the sweetness perception by having this congruent odour -- this learned, associated odour -- basically trick the brain into thinking that there is still enough sweetness there," said Wang, now an associate scientist in product development with Leprino Foods Co. in Colorado, US. The researchers believe that the study, published in the journal Food Quality and Preference, offers people a workable option to reduce added sugar in their products and retain the sweetness consumers demand. Sun, 23 Jun 2019 01:09:01 GMT How a Kerala school teaches children to be self-reliant Excel Public School in Kunnamkulam, Thrissur, holds classes that go beyond the four walls of a classroom. Students of this school are taught to cultivate, cure, and cook seasonal vegetables as part of their curriculum. The school premise houses a farm where plants like lady's fingers and bananas grow along with jackfruit trees. In a video released by the school shows class IX students sort jackfruit bulbs as part of their training. "It took the students only half an hour to cook four jackfruits, weighing up to 3kg each. Most of these students were engaging in the task for the first time in their life. The focus was on doing the job neatly and in an organized manner," TI Victor, the managing director of the school, said. The school distributes the food prepared by students among them. "We assign different classes to various cultivation," added Victor. The video also shows students and teachers roast bananas on a hearth. The oven-roasted bananas are eaten along with coconut crepes. "It is important that students understand how farm produces reach their homes and plate," quipped Victor. Tue, 25 Jun 2019 00:39:46 GMT Why bamboo is indispensable in Kerala's tribal cuisine The bamboo trees enjoy a special position in the lives of the tribal people. The days, when the bamboos bloom are celebrated with much vigour and jocund spirit. It has already been proved that many popular culinary methods that use regular vessels now, were actually done using bamboo stems by the early tribal people. Delicious puttu steamed in bamboo stem and various meat and fish dishes roasted in bamboo are integral part of the tribal cuisine. The vettakuramar and cholonaykar communities use bamboo stems for almost everything including boiling water and cooking rice. Bamboo stems filled with water and rice are roasted over fire. The kilangu puttu made by the mannan community in bamboo stems is a special delicacy. Wild colacasia and potatoes are first roasted over hot coals and then tightly stacked inside a bamboo stem. Fresh honey, too, is added to it. This bamboo stem is then hung near the stove for up to a month. The smoke from the stove cooks the ingredients perfectly, giving it a delicious smoky flavour. Meanwhile, the malayarayar would stack any root vegetable inside a thick bamboo stem. Fresh honey is then added into it. Both the ends of the bamboo stem are tightly sealed and buried in ash. They then spread hot coals over the ash until the ingredients are nicely cooked. The cholanaykar community, too, cooks meat and fish like this using hot coals. Fri, 21 Jun 2019 04:21:37 GMT Here's Lakshmi Nair offering a sneak peek into her cute kitchen Culinary expert Lakshmi Nair, in the latest episode of her vlog, takes her viewers on an amazing tour of her kitchen, showing many interesting pieces of vessels and cutlery and also unique kitchen gadgets. “I don't always require a posh kitchen to cook. Though the looks and utility are important, I love to cook in both modern and traditional kitchens. I would be very happy even if it is a quaint kitchen with some basic utensils,” says Lakshmi. Lakshmi, who is incredibly passionate about cooking, can easily whip up a dish anywhere. She loves collecting interesting things to her kitchen from wherever she goes. In the latest episode, Lakshmi is seen arranging the various gadgets that she had collected from different countries, in her beautiful kitchen. “This L shaped kitchen is on the third floor of the house and is specially designed to film the cooking vlogs. Beautiful small glass jars in which spices are stored and the curios are the highlights of this kitchen. These vessels and gadgets which aren't very expensive and were collected during my trips to various countries,” explains the culinary expert. Lakshmi’s kitchen has lots of storage spaces. She confesses that she tend to buy beautiful things without even thinking whether there is enough space in the kitchen. However, she is happy that those vessels and gadgets became useful in her new kitchen. As the first step of arranging her kitchen, Lakshmi filled the tiny glass jars with spices and aromatics like cardamom, cinnamon, cloves, coriander seeds and black pepper corns. Bamboos, knives, pastry brushes and other baking gadgets were arranged next. Lakshmi has an impressive collection of unique things like beautiful choppers, scrappers, graters, amazing ceramic vessels and bowls that have been bought during her foreign trips. Lakshmi who loves cooking delicious dishes enjoys keeping her kitchen well arranged and neat. She is thrilled to dish up tasty food in a cute kitchen. She has an amazing collection of graters which are compact and less expensive. Lakshmi says that she planned such a video as her viewers, especially the women, would be curious to know what is in her kitchen. The vlog ends with Lakshmi promising her viewers that she will be back in the next episode with an interesting recipe of easy homemade porotta. Fri, 21 Jun 2019 05:37:44 GMT Fastest garlic peeling method ever seen on the internet! Anyone who has tried their hands at peeling garlic would vouch that it is a strenuous, boring process. However, a video recently posted on Twitter has taken the internet by storm as it features an incredible hack to peel garlic at an unbelievable pace. This video has garnered more than 20 million views and is being shared vigorously. It shows how garlic can be easily peeled by sticking a knife into a clove and pulling it out, leaving the peel behind. Many have comment that this is the easiest method of garlic peeling they have ever seen. Meanwhile, Keralites wonder whether the small garlic bulbs that are mostly available here could be peeled like this. As you have now seen this easy hack, here are some of the health benefits of including garlic in your daily diet. Non-vegetarians would vouch for the incredible taste of fried meat and fish. However, over consuming these foods may increase chances of cholesterol, diabetes and even cancer. Polycyclic hydrocarbons are formed when meat or fish is cooked using high temperature methods. This chemical which is especially found in the burned bits causes cancer. A healthy salad with lots of garlic and shallots in it can easily stop this chemical function and prevents the harmful substances from spreading. The traditional Chinese herbal medicine describes garlic as a universal remedy for all illness. Chewing and ingesting two or three cloves of garlic every morning would effectively reduce belly fat and prevents obesity. Besides, it helps control the cholesterol level as well. Consuming garlic extract would regulate the blood sugar and diabetes. Thu, 20 Jun 2019 09:11:58 GMT Indians take a chill pill with lassi, cold coffee Lassi, cold coffee and watermelon juice are among the preferred beverages that are helping people across India beat the searing heat. The temperature is soaring, spreading the heat wave blues all over India. But people have come up with their own ways to beat the heat, especially with chillers like lassi and cold coffee. Uber Eats released the Indian chapter of The Eats Cravings Report 2019, a snapshot of India's favourite cravings and the most popular binge worthy dishes. Conducted between January and May 2019, the report revealed that Mumbai clocked in the highest number of orders for lassi. It also stated that Jaipur ditched the traditional tangy summer drink of jal-jeera for a chilled cup of cold coffee, while Pune opted for a good old cup of hot tea. Chennai kept it healthy with a refreshing glass of watermelon juice. Oreo shake topped beverage charts across Mangalore. The findings also provide an insight into some of the most widely received requests for sugar cravings across cities. Indians ordered gulab jamun to satiate their sweet tooth, followed by ice cream and ras malai. It revealed that every city has its own personal favourite flavour - people in Bengaluru stayed true to their roots with the highest number of tender coconut ice-cream, while Mumbaikars are beating the heat with strawberry ice-cream. Belgian chocolate satiated palates for Delhiites, while Mango was the most popular flavour in Pune. When it comes to chocolate, Indians binged on chocolate milkshake the most with close competition from hot chocolate sundaes and Death By Chocolate pastries. The report also revealed that 'extra sauce' topped the charts as the most popular food delivery request, followed by 'spicy' and 'extra onions'. The western cities of Ahmedabad, Mumbai and Surat ordered the highest number of 'Jain' dishes. In the southern cities of Bengaluru, Hyderabad and Visakhapatnam, onions were a popular craving choice. Wed, 19 Jun 2019 00:53:22 GMT How 'pothichoru' gave way to colourful lunch boxes Schools reopened after an exciting summer vacation and the kids are thrilled to start a new academic year. However, every morning, mothers would break their brains in the kitchen, trying to decide the dishes that have to be packed for their little ones to school. Some schools, in the recent times, have begun providing freshly cooked breakfast, snacks and lunch for the students. Facilities like these have greatly benefited at least a few mothers. However, most schools do not offer such facilities and it is the mother who decides the menu of her kids. For all of us, the memory of carrying beautiful lunch boxes or meal packets (pothichoru) to school is very vivid. The classrooms fills with the delicious aroma of hundreds of dishes as these lunch boxes are opened at the same time. Lunch packets Lunch packets have always been part of men's lives. It is said that even the early humans used to carry lunch packets when they ventured into the dense forests for hunting. In the olden times, hot rice and tasty curries were neatly packed in lightly roasted plantain leaves and the students carrying such packets to school were common sight. These leaves could be thrown away and it never harmed the environment. However, as time passed, it became difficult for mothers to look for plantain leaves every day. Slowly, fresh plantain leaves gave way to shiny steel lunch boxes. Lunch boxes David Shite, the curator at the American National History Museum says that the lunch boxes, like the ones that we use today became popular from the mid 19th century onwards. Lunch boxes made in iron and copper were used in the initial days. It was in 1935 that a company called Gyuder and Frey introduced copyrighted lunch boxes with the pictures of cartoon characters on it. Mickey Mouse was the first ever cartoon character to be featured on a lunch box. These lunch boxes became an instant hit and even today, kids love carrying their lunch in cute boxes with their favourite cartoon characters on it. Aladdin industries, in 1950, made lunch boxes with a theme based on the popular TV show of the same name, exclusively for children. It was introduced into the markets as Hopalong Cassidy lunch kits. The lunch boxes which became popular as ‘hoppy’ changed the fortunes for the Aladdin Company. The first aluminium lunch box was made, in 1954, by the Leo May Company based in Ontario. Vinyl lunch boxes became popular in 1960 and water bottles too became part of it. Upma recipe There was a time when delicious and soft upma enjoyed a special place in the schools in Kerala. Even today, mothers love cooking tasty upma for their kids. It is a quick fix and this is what makes upma a popular dish in our busy kitchens. Check out this easy recipe of mouth watering vermicelli upma. Sat, 15 Jun 2019 03:36:00 GMT Bajjis in tribal hamlets taste different for a reason Chutneys made with a variety of ingredients are an integral part of the tribal cuisine. It is assumed that the early tribal communities had made delicious chutneys even before it became popular in other cuisines as well. A day in the lives of the tribal people wouldn't pass without having at least a meal with some sort of chutney as an accompaniment. The tribal people call their chutneys as bajji. Thenga bajji, neelga (nellikka) bajji and thakkavichu bajji are some of the delicious bajji varieties in the tribal cuisine. Neelga is the good old gooseberry while thakkavichu is the protein rich jackfruit seed. Banayay or egg plant chutney too is a tasty dish. The vettakuruma tribal community is known for their unique and mouth watering bajji recipes. They have a special skill to turn any food item or ingredient into a delicious bajji. Kattubanay bajji, thakkavichu bajji and nandu are prepared by roasting the ingredients in a wood fire stove where there is hot coal and ash. Kattu gaypuli or tamarind, bird chillies or jirmakkugay too are added. All these ingredients are then ground into coarse chutney using a stone grinder called kiru arlil. Kasumbalay made with ripe and sweet mangoes too can be turned into a delicious bajji. The dish flavoured with crushed salt and dried chillies is an excellent remedy for fever and cough. Fri, 14 Jun 2019 03:48:31 GMT Know these before fixing the menu for your kids Eating a nutritious and well balanced diet is vital for the growth and well being of children. However, many parents are unaware about a variety of nutritious food that can be included in the kids' menu. The National Commission for Protection of Child Rights has already issued a directive to form food safety clubs in all the schools. The commission's instruction that junk food should be strictly avoided in the school canteens hasn't been executed in many schools. Children should be encouraged to follow a well balanced diet which is loaded with nutrients and other essential vitamins. The food that we eat provides the energy required to perform the daily functions. It is a proven fact that people tend to have positive thoughts after having a fulfilling meal consisting of nutritious food. The problems with today's diet Around 38% of school children in Kerala suffer from malnutrition and other food borne diseases. The numbers reveal that more 70% of school students are anaemic as well. Most kids skip breakfast due to their busy morning schedules or they leave for school after having a hurried and unfulfilled breakfast. It is reported that kids prefer having snacks for lunch than a nutritious meal. Bakery food and more snacks would accompany the evening tea. Fast food mostly comprises their dinner. The usual 'eating out' on the weekends would complete their weekly unhealthy diet. This sadly is the average menu of a school student residing in the urban areas. Meanwhile, kids who over eat do not consume anything healthy and nutritious. They love to gorge on fast food and snacks that are rich in fat. An ideal diet for kids Kids should never skip breakfast as it provides all the nutrients and energy required to take the day on an amazing note. The breakfast should supply up to 40 - 50 percentage of the nutrients required for a kid in a day. Kerala breakfast dishes like idli, dosa, puttu and idiyappam are excellent choices. Bengal gram and green gram curries or a nutritious sambar could be the perfect accompaniment for these dishes. A glass of warm milk too would be amazing. Rice or chapathi are the ideal dishes for lunch. Fish, eggs, lentils and a small amount of meat would provide the required nutrients. It must be noted that leaves that are rich in iron should be strictly included in the lunch menu. It is high time that we ditch bakery snacks and fried food and include more nutritious items like flattened rice, steamed banana or ada (rice packets with jaggery and coconut filling). A lightly sweetened tea would be refreshing in the evening. These traditional snacks are incredibly healthy and are light on the stomach as well. It is better to avoid bakery foods loaded with artificial colourants and other harmful additives. You could repeat rice or chapathi for dinner as well. Two or three different types of fruits should be included in the kids’ diet. Besides, they should at least drink 4 -5 glasses of clean water in a day. Girls should eat food items like leafy vegetables, dates and grapes that are rich in iron. Red meat like beef should be consumed in limited portions as it may lead to rapid growth and other hormonal issues. What to avoid Fried and oily food would harm the well being of the human body. It is better to say no to junk food, ice creams and chocolates. Fizzy drinks like cola and soda and other sweetened drinks shouldn't be consumed regularly. The containers in which food is packed to school should be selected carefully. Plastic bottles and containers should be strictly avoided. When warm food is packed in plastic containers, the poisonous substances in the plastic may get mixed with the food and reach the body. These may cause severe health issues and diseases like cancer. Thu, 13 Jun 2019 03:31:18 GMT Mascot Hotel invites cricket lovers to enjoy world cup, great food The Kerala Tourism Development Corporation (KTDC) regularly conducts a variety of food festivals according to the season in Thiruvananthapuram. With the cricket world cup fever gripping one and all, KTDC's Mascot Hotel in the capital city is inviting lovers of the sport to enjoy the games on its premises along with relishing a sumptuous fare. A large screen has been set up at the hotel, where cricket lovers can watch the matches. The arrangement is in place on June 5, 9, 13, 16, 22, 27 and 30; July 2 and 6; the preliminary match and semifinal. Fans can also lap up the finals on July 9, 11 and 14 while tasting the cuisines at Mascot Hotel. KTDC has also offered a special package for guests as they cheer up the Indian cricket team. The fare is Rs 900 per person for adults and Rs 450 for children under 12 years of age. The package includes evening tea or coffee, snacks as well as buffet dinner. Guests can join the thrill of the matches on all days that the Indian cricket team plays from 3 pm as well as taste the varied fare on offer. For more details, contact Mascot Hotel, Thiruvananthapuram at 9400008561, 9400008562. Wed, 12 Jun 2019 06:10:11 GMT Here's how puttu became the favourite breakfast dish of Keralites That Keralites love enjoying hot and steaming puttu for breakfast is no big secret. In fact, the evergreen combination of puttu and kadala (Bengal gram) curry has been hailed as one of the most nutritious breakfast combinations. Though Keralites take pride in their favourite puttu, many historians suggest that the dish may have been cooked for the first time in Tamil Nadu. Besides Kerala, puttu is cooked in Tamil Nadu, Pondicherry and the Tamil regions in Sri Lanka as well. A dish, called sungapitha, which looks and tastes similar to puttu is popular in Assam. Puttu was first mentioned in the book titled Thirupugazhu, written in the 15th century, by the renowned Tamil poet Arunagirinathan. Many historians have observed that the Malayalam language had developed in the 8th century. However, there is no information about puttu in any of the early books or inscriptions in Malayalam. It is also assumed that Kerala and Tamil Nadu didn't have separate culinary practices during that age. So, some say that Keralites can actually claim the ownership of the delicious puttu. There is an interesting snippet about puttu in Thiruvilayadal Puranam written by Param Jyotthi Munivaran in the 16th century. The Thiruvilayadal Puranam narrates the story of Sivaperumal of the famous temple in Madurai. Once, Lord Ganesha, in disguise, approached an old lady who was selling puttu on the way side and offered to help her. However, the old lady replied that she didn’t have money to pay him any remuneration. Lord Ganesh then told the lady that he would accept the crumbled bits of puttu as his remuneration. The legend says that the entire puttu made by the old lady, that day, was crumbled. Even today, crumbled puttu is presented as an offering for the idol of Lord Ganesha in Madurai. Malayalis share a special nostalgic affinity to the dish called 'kuthira biryani' which was eternalized by the celebrated writer S K Pottakad in his iconic novel, Oru Deshathinte Katha. The writer narrates the dish as a delicious mixture of puttu, kadala curry and crispy pappad which was served at the quaint tea shop near the tile factory at Puthiyara, Kozhikode. It must be interesting to know that a world record too has been created for the longest puttu ever made. This incredible fete was accomplished by the students of the Lakkidy Oriental School of Management in 2006. The students created history by cooking a 10-foot long puttu using 26 kilo grams of rice flour and 20 coconuts. It took half an hour for them to cook the puttu, in steam, perfectly. Thu, 13 Jun 2019 02:07:47 GMT Cook easy: 3 delicious and quick dal recipes Dal or lentils curry is an excellent and ever green combination for chapathi or rice. It is incredibly easy to prepare delicious dal curries in three different flavors. Tasty jeera dal, tomato dal, and masla dal could be swiftly prepared by adding different tempering in the lentils that are cooked and stored beforehand. Try out these easy dal recipes three ways: MIXED DAL PREPARATION 1 cup red lentils 1 cup moong dal ¼ cup yellow lentils ¼ tsp turmeric powder 1 green chili ¼ tsp ginger ½ tsp salt Cook the lentils with turmeric powder, green chili, ginger and salt. JEERA DAL Ingredients: 1 cup cooked dal mix (recipe above) 1tsp ghee 1½ tsp cumin ¼ tsp asafetida 2 dried chillies 1 tsp green chillies ¼ tsp pepper powder Coriander leaves ½ tbsp lemon juice Preparation: Heat ghee in a pan and sauté cumin, asafetida, dried chillies and green chillies Add the cooked dal mix Pour some water into it and boil well When the curry begins to boil, add the black pepper powder Add chopped coriander leaves and finish off with lemon juice. TOMATO DAL CURRY Ingredients: 1 cup dal mix 1 tsp ghee 1 tsp mustard seeds ½ tsp fenugreek 1 dried chilli 1 green chilli ¼ tsp ginger ½ tsp garlic Half of an onion 1 tomato ½ tsp chilli powder ½ tsp salt Coriander leaves Preparation: Heat ghee in a pan and add mustard and fenugreek seeds When they splutter, add dried chilli, green chillies, ginger, and garlic Sauté well Into it add the onion and tomato and cook well Then add the chilli powder and sauté until the raw smell is off Into it add the cooked dal Add water and salt as required When the curry begins to boil, add chopped coriander leaves. MASALA DAL Ingredients: 1 cup cooked dal 1 tsp ghee 1 tsp cumin 1 ½ tsp garlic 1 tsp ginger 1 tsp green chillies Half of an onion 1 tomato ½ tsp salt ½ tsp garam masala Juice of half a lemon Preparation: Heat ghee in a pan and sauté cumin, garlic, ginger and green chillies Into it add tomato and onion. When the tomato has cooked, add the boiled dal mix Add salt and water as required and boil Add garam masala followed by lemon juice Mix well You could add dried mango powder instead of lemon juice. Tue, 11 Jun 2019 05:12:19 GMT 'Pappadam,' 'papad' or 'appalam,' Indians love this snack all the same 'Pappadam' or 'papad' or 'appalam' is undoubtedly the most common food item consumed by Indians across regions. From a glass of hot black tea to elaborate sadya (feast), the crispy papad is eaten as an accompaniment with a variety of dishes. Crumbled papad add texture to breakfast dishes of Kerala like upma, puttu, and idli while it tastes amazing with the usual Kerala meals or even biryani for lunch. Papad enjoys a significant position in the Indian cuisine, almost similar to what the crispy French fries enjoys in the west. Papadam becomes appalam in Tamil Nadu and 'apadam' in Andhra Pradesh. In Karnataka, it is called 'happala' and papad in North India. Besides India, papad is extremely popular in countries like Sri Lanka, Nepal and Pakistan as well. Urad dal is the main ingredient of papad. Gram flour and potatoes, too, are used to make delicious papad varieties. Baking soda is a common ingredient which is added in it. In South India, spices aren't usually added in the thinly rolled papadams. However, in North India, the papads are loaded with black pepper, chillies and even cumin for flavour. These papads won't rise when fried in oil like the ones that are available in South India. It would usually be 7 inches in diameter. South Indian pappadams are generally smaller with up to just 4 inches in diameter. Tamil Nadu appalams won't rise up like our pappadams. However, they are larger and thinner as well. Just like Guruvayoor in Kerala, North Indian cities like Bikaner, Varanasi, and Amritsar, too, are famous for producing delicious papads. Tue, 11 Jun 2019 00:58:22 GMT Cooking contest concludes with dishes cooked in beer New Delhi: A culinary battle fought between an interesting mix of participants comprising of a cardiologist, a food blogger, an IT professional, and one from media concluded over a spread of innovative dishes cooked in beer. The competition, Mahou Maestra Chef 2019, was won by Goa-hailing media professional Aditi Malhotra on Saturday, who took the prize home by cooking "Butter garlic prawns and beer battered onion rings." The event saw the rest three contestants – food blogger Bikash Biswas from Kolkata, Delhi-based IT professional Abhinav Singh, and cardiologist Nimrata Kaur – preparing the best of Spanish and Indian Tapas (bite-sized food). The dishes for the finale also included 'egg and veggie lettuce wraps,' and 'bacon wrapped chicken,' 'stuffed bell pepper bites with barbecue braised chicken keema.' According to the organisers, over 50 entries were received for the competition from contestants across New Delhi, Kolkata, Goa, and Bengaluru. The main highlight of the competition was that the participants had to cook their food using "beer as an essential ingredient." "There are many dishes in the Spanish cuisine which use beer as an ingredient instead of water. Beer, as we know, is 85 per cent of water only and by adding it you are only giving a good flavour to the dish. It is both healthy and tasty," Fernando Bustamante, CEO, Mahou India told PTI. The winner of the competition won a refrigerator along with the Mahou merchandise, while the runners up won microwave, air fryer, and electric tandoor respectively. This was the second season of Mahou Maestra Chef contest, last year the contest was hosted on World Food Day on 16th October. Sun, 09 Jun 2019 16:46:41 GMT Food is likely to taste better if you are seated, says study Washington: Food tastes better when you are sitting down, say scientists who found that holding a standing posture for even a few minutes prompts physical stress, muting taste buds. The research, published in the Journal of Consumer Research, looked specifically at how the vestibular sense, which is responsible for balance, posture and spatial orientation, interacts with the gustatory sensory system, which impacts taste and flavour. According to the study led by Dipayan Biswas, a professor at University of South Florida in the US, the force of gravity pushes blood to the lower parts of the body, causing the heart to work harder to pump blood back up to the top of the body, accelerating heart rate. This activates the hypothalamic-pituitary adrenal (HPA) axis and leads to increased concentrations of the stress hormone cortisol. This chain reaction reduces sensory sensitivity, which impacts food and beverage taste evaluation, food temperature perception and overall consumption volume. When people experience discomfort, foods that normally taste good do not appear as pleasant to the palate. Biswas confirmed his hypothesis by having 350 participants rate the tastiness of a pita chip. Those who were standing gave it a less favourable rating than those who were sitting in a padded chair. Researchers then provided participants classic bite-sized brownies baked at a local restaurant that were tested and widely considered pleasant tasting. Those who were sitting down rated them to be most delicious. However, when the baker altered the recipe and made the taste unpleasant by adding an extra fourth cup of salt, the results were opposite. Participants standing up did not notice the brownies tasting saltier to that extent, and actually rated them to have a relatively more favourable taste perception than those who sampled them while sitting down. "This finding suggests that parents might be able to make unpleasant-tasting, healthy foods seem more palatable to reluctant children by having them eat standing up," said Biswas. "In a similar vein, it might be beneficial to maintain a standing posture when consuming pharmaceutical products that have unpleasant tastes," he said. Biswas expanded the study by inducing additional stress. He required the participants to try fruit snacks while carrying a shopping bag, mimicking what happens when one tries samples at a grocery store or in a food court. Both sitting and standing participants reported the additional weight made the food item taste even worse. This highlights the underlying mechanism related to physical stress driving the effects of posture on taste evaluations. In addition, the team tested posture's impact on temperature perception. Participants were provided cups of hot coffee. Those standing up reported it not being as intense as those who were sitting down. However, they drank less than those sitting, suggesting physical stress suppresses appetite. Eating while standing can also help with long-term weight loss goals. Specifically, eating while standing leads to lower amount of consumption. Moreover, a standing position leads to greater physical stress, which in turn makes the heart pump more blood. Sun, 09 Jun 2019 14:23:08 GMT Take care of these steps as world celebrates maiden Food Safety Day The first ever World Food Safety Day, proposed by the United Nations General Assembly in December 2018, would be celebrated on 7 June 2019. The theme of the inaugural food safety day is 'Food safety is everyone's business'. Around 600 million cases of food borne illness are being reported around the world in a year. It means that one among ten people is affected with illness related to food safety. Food safety refers to handling, preparing and storing food in a way to best reduce the risk of individuals becoming sick from food borne diseases. It is concerned with various aspects of everyday life. Food safety aims to prevent food from becoming contaminated and thus causing food poisoning or other food borne illness. Here are some of the major steps that need to be followed to maintain high standards of food safety: 1. The most important factor is properly cleaning and sanitizing the surfaces, equipments and utensils used for cooking. 2. Maintaining a high level of personal hygiene, especially hand washing. 3. Storing, chilling and heating cooked food correctly. The changes in temperatures, environment and equipments too play a vital role in food safety. 4. Effective pest control. The presence of germs in places where food is cooked may cause contamination. 5. Knowledge about food allergies, food poisoning and food intolerance is important. These are the 10 factors that need to be kept in mind while preparing food at home or at a hotel. 1. Do not cough or sneeze while preparing the food or near-cooked food. 2. Smoking is strictly prohibited inside the kitchen and its vicinity as well. 3. If your hand gets wet while cooking, do not wipe it on your clothes. 4. Do not touch or scratch any body parts while preparing food. 5. Do not scoop out food using fingers to taste it. 6. Use a spoon to scoop out small amount of food for tasting. However, take care that the same spoon is not used again. 7. It is better not to wear any ornaments while cooking food. 8. Do not touch ready to eat food with bare hands. Use a tong or wear gloves before serving the already cooked food items. Cooked food items like appam or bread displayed in a bakery rack shouldn’t be touched while serving it. 9. Access to clean food is a basic right for everyone. It is a crime to adulterate the food items. 10. It is a criminal offence to adulterate the food items for gaining profits. Fri, 07 Jun 2019 03:44:17 GMT Hotel Ashok Bhavan and the aftertaste of nostalgia For a small vegetarian hotel, Ashok Bhavan has garnered enduring fanfare. So much so that when the hotel shut shop early this week, the social media was abuzz with posts about the unalloyed delight brought on by a meal at this modest hotel that stood on GB Road in Sulthanpettu, Palakkad. Memories of the unmatched 'sambar vada', 'ghee roast' and 'masala dosa' were posted, shared and retweeted - like an aftertaste that one refuses to wash down. The people of Palakkad received the news of Ashok Bhavan's closing down with mixed emotions. For some, it signalled the march of a generation of football-worshippers into their twilight years. The owners of the hotel, Divakaran and Sudhkaran, were themselves among the early footballers from the district. "There was a time when star football players of Palakkad gathered at our hotel every evening. There was great banter, almost always about the game and the fans would sit around and listen," remember the brothers. To the regulars, the closing of Ashok Bhavan is like tearing off a page from their growing up years. Back in the days when hotel visits were rarer and much anticipated, many a child growing up in the district thought of trips to Ashok Bhavan as the ultimate indulgence. The tidy interiors, the large hall decked up with rows of tables and chairs, the 'family' room - which meant you and your family sat in a crammed but exclusive room while other visitors shared the large hall, the luxury of the air-conditioned dining hall upstairs - the hotel cultivated not just a taste for good food but the aesthetics of it as well. As the years rolled by, the brothers struggled to have the hotel live up to the high standards set by their father when he opened it in 1956. For almost four decades after the sons took over, it seemed as if Ashok Bhavan could go on forever without making a single change to the menu or the setting. But then, time did catch up and some of the old timers had to leave on account of failing health. When old chefs left and new recruits took over, the classic Ashok Bhavan recipes became a casualty. But the regulars kept coming, for it had never been just about food. On the last day too, up until the moment the shutters were down, people kept walking in - for their favourite kind of dosa or coffee or simply to savour the taste of years gone by. And just like that, from the beginning of this June, Ashok Bhavan became a cherished aftertaste of nostalgia. Fri, 07 Jun 2019 00:49:49 GMT The thrill is in spilling, fuljar soda wins over Keralites Kerala's most-relished drink - Kulukki Sarbath - has reasons to worry. It has already lost or is on the verge of losing its coveted status to a new entrant in the market – fuljar soda. Or is it full-jar? No one knows where it got its name from or what it means, but it is the most talked about concoction on social media with TikTok videos and memes on the drink filling up the social media feeds. The quirky-named drink has garnered a huge following in a short span of time. One glass of Fuljar Soda offers you a myriad of taste - from hot to sour finishing with sweet. Some even say one can trace the path taken by the drink as it gushes down the food pipe. What makes fuljar soda The tangy-sour-sweet taste of fuljar is due to the whole plethora of ingredients that goes into its making. Lemon, soda, bird's eye chillies, pudina, couscous, ginger, salt and sugar are needed to make one glass of the irresistible soda. Of these the chillies, pudina and ginger would be made into separate pastes and kept aside. Then you need two glasses. The first should be a sizeable one such as the beer mug and then a small glass. In the small glass, first add lemon and half-a-spoon salt, and then add quarter teaspoon of the various pastes of chillies, pudina and ginger. Then fill up the glass with sugar syrup. Next take the big tumbler and fill three-quarters of it with soda, and then add lemon and kas-kas as required. Both these glasses are handed over to the consumers. The next job is for the consumer to pour the contents in the small glass to the bigger one. The tumbler then fizzes as the ingredients mingle and fuse, and the glass is left brimming. Enough of the talk, where is fuljar? Despite the big talk on social media, several are left wanting to get a taste of fuljar soda. The drink is yet to reach out to every nook and corner of the state. Most of the comment boxes for TikTok videos are filled up with queries on where to find the elusive drink. It is believed that the first fuljar drink of Kochi was offered by Siyad at his shop in High Court Junction. However, even the kiosks neighbouring Siyad's shops are yet to master the knack of mixing the sought-after drink. However, certain shops in Vyttila and Kaloor areas in Ernakulam have learned the trick. The price of one glass of fuljar soda is Rs 30. Naysayers too Not just fans, fuljar is gaining good number of detractors too. Some are questioning the loss of soda due to the brimming glasses and remind people on the need of conserving water. But they do not seem to have made much impact on most of the fans. Some shops even have put up banners that proclaim, 'The thrill is in spilling'. Thu, 06 Jun 2019 08:46:41 GMT Ant eggs are excellent remedy for fever among Mavilar community The forest stores, in abundance, many nutritious and delicious things for the consumption of the tribal people, who are intimately connected to the woods. The tribal communities often exhibit a pantheistic approach to nature and strive to protect and preserve the environment. Ant eggs is a special delicacy of the tribal community called the Mavilar. The eggs laid by the red fire ants which are locally called chonan, neeru or puli urumbu are mostly preferred by them. The eggs and the pupa of the ants are collected by disturbing their colonies, usually made over dry leaves. The Mavilar call these houses kottila and the eggs are called urukkita ari. They don't mind the severe ant bites as they love to enjoy the incredible flavour and texture of the ant eggs which look similar to the white rice. The ant eggs are spread on sheets of dried palm leaves and are cleaned well before cooking it. They are then boiled with some crushed bird eye chillies as well. This special dish is considered an excellent remedy for high fever. The tribal culture is galore with unique cultures and traditions. However, the modern lifestyle and habits are greatly influencing the tribal communities including the Mavilar. Instead of sticking to their unique food habits and special dishes, they too have become accustomed to cooking with tomatoes and onions which do not originally belong to their cuisine. Thu, 06 Jun 2019 00:31:55 GMT Why celebrated chef Jiggs Kalra was known as 'Czar of Indian Cuisine' Celebrated chef and culinary revivalist Jaspal Inder Singh Kalra who passed away on Tuesday is credited with establishing some of the most critically acclaimed and best performing restaurants in the country. He was 71. Popularly known as Jiggs Kalra, he represented India at various international food festivals and summits, apart from having served the likes of British royals Prince Charles and the late Princess Diana, apart from former US President Bill Clinton. Announcing his father's demise, the iconic chef's restaurateur son Zorawar Kalra said his father was his "mentor, inspiration and his biggest hero". "With profound grief and sadness, I would like to announce the demise of my beloved father, Jiggs Kalra. He was my mentor, my inspiration and my biggest hero," Zorawar said. Kalra, who held titles like the "Czar of Indian Cuisine" and "Taste maker to the Nation", conferred upon him by eminent writer Khushwant Singh, was best known for his role as a culinary revivalist. In an illustrious career spanning over four decades, he had been instrumental in reviving some of the indigenous lost recipes as well as cooking styles while introducing Indian cuisine to international audiences. "He worked tirelessly towards promoting his beloved Indian cuisine globally and felt a personal responsibility towards it. I will miss him forever. "I have lost my beloved father but Indian cuisine has lost one of its great ambassadors. His demise will make our resolve and sense of duty towards Indian cuisine even stronger," Zorawar said. Among the delicacies that Kalra introduced were the kebabs served in the erstwhile royal kitchens of India, most notable being the Galouti. Being a food columnist and author, gastronome, food consultant, anchor of television programmes and a restaurateur, were among other feathers in his cap. In 1997, the Government of India appointed him as advisor to the India Trade Promotion Organisation. Over the past three years, he served as the Mentor & Culinary Director at Massive Restaurants, under which he launched award winning restaurant concepts like Masala Library by Jiggs Kalra, Made in Punjab, Farzi Caf, and Pa Pa Ya. Tue, 04 Jun 2019 10:07:19 GMT Swiggy launches 'Daily' app for homestyle meals Homegrown food delivery start-up Swiggy launched 'Swiggy Daily', an app to give consumers access to a variety of simple homestyle meals prepared by home chefs, tiffin service providers and organised vendors. Launched in Gurugram, the service will expand to Bengaluru and Mumbai in the coming months, Swiggy said. The app allows users to schedule their meals in advance or opt for a daily, weekly or monthly subscription. "There is a growing demand for quality and affordable everyday meals. With a mix of organised vendors and home chefs, Swiggy Daily will cater to this latent demand for homestyle meals that are an affordable, long-term solution for our daily food needs," said Sriharsha Majety, CEO, Swiggy. Swiggy said the app will list over 30 options for every meal. The platform will include meal options from a mix of organised vendors like Homely, Lunchly, Fig, iDabba and Caloriesmart, popular tiffin services like Dial a Meal and that specialise in food fit for daily consumption and expert home chefs like Sumita's Food Planet, Mrs. Ahmed's Kitchen and Shachi Jain. "The daily meal subscription market in India is highly unorganised with multiple tiffin services and home chefs operating independently with the help of local chat groups and word of mouth," said Alok Jain, Entrepreneur in Residence at Swiggy. "Daily is the first homestyle hyperlocal food subscription service in the country that will offer a world-class platform to these food service providers and help solve the key issues of discovery, flexibility and taste fatigue," Jain added. Mon, 03 Jun 2019 10:28:36 GMT Here is why students of Kalady campus love Malabar plums Sree Sankaracharya University of Sanskrit in Kalady is enjoying an amazing season of fresh and plump Malabar plums. There are 25 Malabar plum trees in the campus, which are well protected. The students, who love to spend their leisure time under these trees, admit that they are lured by the juicy Malabar plums. However, it is quite difficult to pluck the fresh fruits from atop these huge trees. Some pull down the fruits using long rods while others easily climb up the trees and pluck it. Groups of students, standing with a stretched piece of cloth under the trees, to catch the falling Malabar plums have become a common sight in this campus. The ground beneath the trees is scattered with hundreds of Malabar plums fallen off the trees. Those who can't pluck directly from the trees would collect these fruits. The students enjoy the bitter - sweet flavour of the fresh Malabar plums as they share it with friends. The season has truly brought a celebratory mood to the campus. Birds too come in huge numbers to taste the Malabar plums. Mon, 03 Jun 2019 00:57:33 GMT 10 weirdest tastes from Japan Food is a unifying factor, despite the place you are from. Hunger stirs, as you wait for a hot plate of aromatic, tasty food and sometimes even bizarre! Japan has a lot to offer and they can give you the weirdest food. But for a daring foodie it sure is an adventure. Natto A traditional Japanese dish made of fermented soya beans. Usually eaten with rice, sushi or ramen, the food is 'sticky'. This slimy dish is said to be healthy. Having a strong smell and flavour, the description of the smell seems to vary, and therefore it may seem less appetizing. However, Natto is said to be nutritious, containing no cholesterol, having other proteins like calcium, magnesium, iron and so on. Habushu Wine! Having imagined wine in a romantic light, Habushu is terrifying. Also known as Okinawan snake wine, is indeed a bottle of wine! Named after the habu snake, this is an 'alcoholic beverage' made with the whole snake inside the grain alcohol or rice wine. It is made either by infusing the whole snake inside the alcohol or the snake is made to freeze and is then placed in the alcohol. These venomous snakes are taken care of, for the 'essence', as the venom mixes with the alcohol, and doesn't harm the drinker. The wine is taken as shots or in small cups. Beef tongue As the name suggests, this dish is prepared with the cow's tongue. The tongue is cleaned and sliced into a thin piece. It is grilled over charcoal. The BBQ in Japan is called yakiniku. This piece of meat is said to be crunchy and tender. Shirako As odd as it may look, Shirako is a dish that tells us that, nothing goes waste in Japan. As weird as it may seem, Japan's dish Shirako is all about the 'milt', the sperm sack of a male cod. With a soft and creamy texture, it can be served raw, fried, steamed. Well, as long as you aren't disgusted with the idea of the food, it is certainly something to brag about. Basahi Horse meat! The meat is sliced into a thin piece and is eaten with soy sauce and garlic. The horse meat is cooked but more often is served raw and cold! Dancing squid A living dish! It's all about the freshness and soy sauce. As morbid as it may seem, the squid is freshly killed, however the tissues may still function. Thus, the movement of the squid when the soy sauce is poured and so the name 'dancing squid'. Inago no Tsukudani A kind of grasshoper that is eaten often as an afternoon snack. Caught and put in a bag or box, with no food. They are then boiled and later fried. It is cooked in soy sauce and sugar. Shirouo no Odorigui It's not dead yet. This tiny transparent fish is eaten while it's still alive ! It is eaten as the fish is mixed with the yoke of the quail egg and vinegar. Chirimen Jako While this dish resembles noodles, one has to look closely to find tiny dots, eyes rather! They are small sardine eels. It can be eaten either raw or dried after being cooked and can also be boiled in salt water, and will be called Kamaage Shirasu. It is also rich in calcium and protein. Zazamushi A name, for the larvae of any insect, living at the bottom of a river! They are cooked with soy sauce, and sugar. Larvae of other insects like wasps, bees, hornets are also eaten. Well... Bon appétit! Sun, 02 Jun 2019 04:57:52 GMT Know all about the iconic uzhunnu vada With super crispy skin and delightfully soft insides, the good old urad dal vada or uzhunnu vada enjoys an indisputable reputation as the most favoured tea time snack. A plate of hot masala dosa or ghee roast isn't complete without a delicious uzhunnu vada on its side. The snack which obviously has its origins in South India is also called medu vada, which means 'soft'. It is believed that the very first uzhunnu vada was made in Karnataka. In Kannada, this popular snack is called uddina vada. It becomes uradu vada or uluntu vada in Tamil Nadu. Meanwhile, in Telugu, it is called garelu. Uzhunnu vada is prepared using a batter made with urad dal, curry leaves, green chillies, black pepper corns and shallots. However, shallots are not added in the uzhunnu vada, which are cooked to be offered at the temples. Keralites enjoy the authentic taste of the uzhunnu vada while people in other states love to have them soaked in yogurt or spicy rasam. These are called thairu vada or rasa vada. South Indians soak the vada in spiced yogurt while the North Indians love it sweet. Unlike what we have here, the vada soaked in sweet yogurt, in the North Indian states, do not have the ‘traditional’ hole in the middle. Though not as renowned as the iconic uzhunnu vada, almost all the Indian states have some sort of snack that resemble vada. Sat, 01 Jun 2019 04:38:48 GMT Malabar plums, wild jackfruits in high demand but how much will they cost? The plump and juicy Malabar plums and sweet wild jackfruit are making stunning comebacks to the small carts of the street vendors or the well organized fruits shelf of a swanky super market. There was a time when children found fun in collecting or plucking these extremely delicious fruits as they wandered around, enjoying their summer vacations. However, now, the social media has once again inspired the Malayali nostalgia in which the Malabar plums and wild jack fruits play undeniable roles. These, along with the latest study reports that the locally available fruits possess significant medicinal properties, have amazingly increased the market value of the Malabar plums and the wild jack. The Malabar plums and the wild jack fruits grow abundantly in our backyards and gone are the days when these fruits fell off and just decayed away or became food to birds. Many tell that these fruits are highly in demand. Fruit vendors pour in from Thirunelveli and Gundur with baskets full of beautifully ripe and plump Malabar plums. The fruit sellers could be seen on the sides of all the main roads selling freshly plucked Malabar plums or wild jackfruit bulbs. Around 300 - 400kg of these fruits reach Kerala from the neighbouring states like Tamil Nadu and Andhra Pradesh. 250 gms of Malabar plum cost Rs 100. The Malabar plums are industrially grown in many North Indian states and in Andhra Pradesh and Tamil Nadu as well. Popularly known as the jambu fruit, the Malabar plum has its origins in the Asian continent. The demand for the fruit has sky rocketed especially after it has been revealed that it contain incredible medicinal and nutritional qualities. People are apparently ready to pay to taste these delicious and nutritious fruits. The price of the wild jackfruits ranges, depending upon its size and shape. A wild jackfruit which is huge, extremely sweet and has good shape can fetch up to Rs 200 – 250 per kilograms. Sat, 01 Jun 2019 02:59:56 GMT Korangatti is the perfect breakfast dish in the forests From the classic idli-dosa, puttu, appam, chaapathi and porotto to bread-omlette, sandwiches and boiled eggs and milk, Keralites love to experiment with their nutritious breakfast combinations. However, in the beautiful woods where people live in harmony with the nature, finger millets, ragi powder and tapioca tops the breakfast menu. Korangatti is a unique breakfast dish prepared using the finger millet. Not even a pinch of salt or sugar is added in this extremely nutritious dish. Water is boiled in an earthen pot with a large mouth. When it begins to boil, half of the boiling water is transferred into another pot. Powdered finger millet is added into the boiling water and is mixed well using a special instrument made by tying two wooden rods together. If the mixture turns thicker, it is loosened by adding the hot water which has been saved earlier. The finger millet is mixed well with the water until it has a slightly thick consistency. The cooked korangatti is then served in small portions on plantain leaves for it to cool down. The korangatti is a bit larger in size than our regular idli. The dish has a distinctive brown colour from the finger millet. It doesn't have any salty, sweet or sour flavour. Korangatti is enjoyed as a breakfast dish with the perfect accompaniment of green leaf chutney called bajji. Wed, 29 May 2019 01:03:45 GMT How pickles thread the diverse Indian cuisine Delicious pickles have always enjoyed prime positions on the Malayali platter. From the spicy mangoes and sweet limes to the flavoursome garlic and delectable meat and fish, pickles with their perfect blend of salt, sweet, and sour, have been the favourite accompaniments for Indian meals. Indians are so fond of pickles that every meal would be accompanied with some sort of pickle. There are hundreds of delicious pickle recipes that are unique to various states. Noted food writer Usha R Prabhakaran has even published a book called '1000 pickles' on this diverse food item. In Andhra Pradesh, chopped mango seed, too, is added in the mango pickle. Garlic, fenugreek, mustard and chilli powder are the other main ingredients in this pickle. The unique bamboo shoot pickles are a speciality in Karnataka. These shoots are specially grown for making pickles. The fresh bamboo shoots add amazing texture to the pickle and it feels incredible when you bite into it. In Kerala, mangoes or limes are immersed in brine and stored in air tight jars for several days. Cooked pickle called 'thokku' is the most preferred pickle in Tamil Nadu. The narunandi pickle made with sour butter milk, turmeric powder, and chilli powder is a unique speciality here. The lotus stem pickle of Jammu Kashmir is delicious and nutritious as well. This pickle made with dark cumin, coriander seeds, chilli powder, and lotus stem is extremely popular among the Sindhis. The mixed pickle, which has its origins in Punjab, is loved by the North Indians. The recipe of this special pickle is very traditional. Sweet potato and carrot are the main ingredients of the mixed pickle. The sweet and spicy carrot pickle in Haryana gets that extra flavour from the mustard oil that is added in it. The extremely spicy green chilli pickle served along with the famous Rajasthani tali is definitely not for the faint hearted. Special pickle made using bhut jolokia, which holds the Guinness world record for the hottest chilli pepper, and bamboo shoot are common in the North-Eastern states. Having just a tiny bit of this pickle would make you run for the water. Delicious pork pickle is a staple for the people of Sikkim. Gorkeri is a traditional sweet and spicy pickle from Gujarat. Jaggery and mango are the main ingredients of this delicious pickle. Mango pieces are rubbed with thick jaggery paste and are dried under the sun for at least two weeks. Sweet pickles are relished in Odisha, too. Tue, 28 May 2019 09:44:46 GMT All about Ethiopian coffee that's making Priyanka Chopra go wow Priyanka Chopra has been keeping her fans updated about her work as UNICEF Ambassador in Ethiopia. The Holly-Bollywood diva recently shared a video of her enjoying some rich black Ethiopian Coffee. Another video giving a glimpse of the traditional utensils and method used in making the coffee has got us coffee enthusiasts intrigued. So here’s a quick look into the coffee tradition of Ethiopia, the birthplace of coffee. Brewing coffee the Ethiopian fashion The Ethiopian traditional coffee maker is an earthenware, a jar with a wide, bulbous base narrowing upward, and with a side spout to pour the coffee from. Called as the ‘jebena’, the vessel containing a mix of water and coarsely ground beans is heated over charcoal. Coffee is directly poured from the jebena into small cups, often handleless. This brewing tradition is a part of the Ethiopian coffee culture and is followed across the country. The coffee ceremony “Coffee is the bread of Ethiopia” with coffee being a major product of export from the country. Even otherwise, half of the coffee beans produced is consumed domestically. The Ethiopian coffee ceremony is a very hospitable cultural practice and anybody is welcome to join for a coffee session which involves three rounds. Prepared by women dressed in traditional garbs, with frankincense wafting all around, the roasted, coffee beans, ground in mortar and pestle, boiled in the jebena is served swirling and brimming to the rim. Saying yay to sugar and butter, nay to milk Ethiopian coffee is always sweetened by either sugar or honey. Another unique topping is butter but milk is never used in the traditional coffee. Salt too could be added. Snacks are often passed along with the coffee and roasted barley and popcorn are the top picks. Distinct fruit and floral flavour to its coffee The coffee beans' processing method decides the tropical flavour that accompanies every cup of the Ethiopian coffee. The coffee made from beans naturally processed, the traditional method since centuries, will tickle your taste buds with flavours of blueberry and citrus and a faint taste of chocolate and has a syrupy consistency. The Harrar region usually prefers this method of natural, dry processing wherein the beans are dried with the fruit pulp still on rendering the unique blend of flavours. Coffee beans undergoing the modern wet processing method, where the fruit pulp is removed immediately from the beans, gives a jasmine or lemongrass flavour to your cup of coffee. This 'petelsome' flavour is a notable alternative for those not keen on being ‘fruitsome’. Any wonder why Chopra labelled the Ethiopian Coffee #everything? Sun, 26 May 2019 01:13:37 GMT Kareena Kapoor reveals son Taimur's diet Actress Kareena Kapoor Khan gets hyper paranoid about her son Taimur Ali Khan's diet and says he eats home-cooked food. Kareena, along with her actor-husband Saif Ali Khan was interacting with dietician Rujuta Diwekar about their diet and lifestyle, when the actress was asked about her two-year-old son's diet. She said: "I am hyper paranoid. He (Taimur) goes to birthday parties and he is not allowed to eat outside. But that's also wrong, but ya..." Saif added: "He eats chips, though." Kareena said Taimur has "khichdi, idli dosa and healthy kind of home-cooked food". She ensures having a plan in place. "Every month I alternate it accordingly. Whatever fruits and vegetables he should be eating in the month... he quite enjoys it. Today, he actually had saag (spinach) for lunch and he normally didn't like it but I have been shoving it down his throat. So now he's got used to it. So he actually ate the whole bowl." Sat, 25 May 2019 03:38:42 GMT Curry made of baby bees? A Wayanad tribe vouches for its taste May is the month when the woods of Kerala bloom in abundance with myriad flowers. The tribal people say that the flowers that bloom in the forests in different seasons are each unique. Some trees completely shed their leaves while some others blossom with beautiful yellow and red flowers on it. The tribal people set out into the forest to collect fresh honey in the month of May. It is a common sight, during this month, especially in the forests of Wayanad. The Kattunaykkar tribes who reside in the Thirunelli area find their livelihood mainly by collecting honey. The bees set up their hives on top of huge trees in the dense forest. The hives are mostly found on terminalia bellirica (thanni), terminalia crenulata (kari maruthu), and teak trees. Four types of honey including sting-less bee honey and forest honey are collected from the forests in Wayanad. Beehives can be found inside the mud dunes as well. Each group lives in the forest for weeks to collect the honey. During their stay in the forests, the tribal people follow unique eating patterns and dishes. The wild potatoes are abundantly available in the forests. Another unique dish that the tribal people love to eat is a special curry made with baby honey bees. The baby bees are collected from the cells of the comb where the honey is stored. The bees is sautéed well with aromatic spices and made into a delicious curry. Crispy fritters, too, are prepared using different leaves collected from the forests. The Kattunaykars vouch for not only the mouth watering taste of the honey bee curry but also the incredible nutritious value of it. Sat, 25 May 2019 00:44:18 GMT Dubai: A food haven in summer An easy and fun getaway for Indians, Dubai has amped up its food and restaurant offerings in the summer in a bid to woo more tourists. From the popular Dubai Food Festival to the food trucks to the world famous Michelin star restaurants, Dubai is the melting pot of culture, flavour and exquisite offerings. It boasts of a mix of elite dining experiences and hidden eateries off the beaten track. Indya By Chef Vineet Bhatia and Akira Back and Torno Subito at W Palm Jumeirah, are three new food destinations. While Indya, located at Le Royal Meridien Beach Resort and Spa, is a lively colour-splashed Indian dining room that is a toast to new and young India through its offering of diverse regional food and exciting, Indian-style cocktails, Torno Subito by Chef Massimo Bottura, the creative mastermind behind the three Michelin-starred Osteria Francescana, takes its guests on a journey back to the 1960s Italian Riviera where everything is sophisticated and social, but laidback. Then there is Akira Back. Chef Akira is the energy behind-the-scenes that fuels the flavours. Giovanni Ledon is the Chef de Cuisine at the restaurant. Before joining Akira Back, Chef Giovanni became Sous Chef at Yellowtail Japanese restaurant at the Bellagio Hotel under Chef Akira Back, where he spent seven years refining his skills and exploring his passion of Asian flavours and cuisine. Fri, 24 May 2019 04:12:09 GMT Trending tastes of 2019 on Instagram Food bloggers, pay attention! Instagram is mixing it up a little bit. Gone are the days of avocados or unicorn ice-creams. For all those running the race with your culinary talent, take a look at the current trends on Instagram. Click, post, and like! From the Duchess of Sussex revealing her baby's name on Instagram to 'The Egg' everything is first on Instagram today. Don't miss out on an opportunity to be the trendsetter. Greens, reds, yellows, and colours. The brightest colours attract more attention. Food bloggers are taking a route closer to home. Apart from the popping colours, food on the table speaks about natural, fresh, and local ingredients. Since health and lifestyle are increasing concerns today, people are very cautious about what they consume. Breakfast to dinner is all about fresh vegetables, fruits and seasonal meat. If oats with sliced strawberries and bananas fill your breakfast bowls, then cooked rice paired with chicken, roasted in vegetables and seasoning, completes your day. This kind of shift in food habits encourages people to consume organic products and even try a hand at organic farming. So, step out into your own backyard and shop your groceries for your meal tonight. With the rising global issues, influencers of the culinary industry not only have a healthy menu but they are also hoping to do their part. Just as they encourage you to grow more trees, they are also cooking to save the planet. Along with creating a green menu, chefs are whipping techniques which involve minimum wastage. And so, cooking at home becomes a work of joy as you bring your garden inside your houses. But this does not put an end to the numerous delights that you can easily cook for the beginners. Have you heard of 'flavoured water?' It's a new favourite. Ginger water is used to brew tea, soothing digestive and appetising your system. Love for some home-food with your own customisation never dies, especially when you want to binge-watch a Netflix series. The taste-buds are on the lookout for a change too. Gooey cheesy dishes are taking a step back. Sour flavours from citrus and lemons are making their way into being a prominent element. It allows the other flavours to pop and the smell of lemon or vinegar can boost your salivary glands, increasing your anticipation for the food. 'Something sweet' is what most of are always craving. Instagram chefs don't disappoint us here, too. Fun frozen treats are out there. This time it is all about the shave-ice served with a syrup topping of your choice. Sounds familiar? Yes, we are talking about ice golas. Raising the favourite ice golas from the streets into the comfortable restaurants, this is a trend that will take quite some time to fade away. Ice cream of all colours are available, even black! Yes, you heard that right. Black waffle cones topped with black current and vanilla ice creams, crowned by the jewel red cherry is trending on every foodie account. With the wide interest of including Ayurvedic ingredients or "going vegan for a change," the culinary culture is shifting in favour of Indian cuisines. By adding a few green leaves, a pinch of turmeric or a spoon of honey, food bloggers are trying to innovate with the fundamentals of Indian dishes. Thu, 23 May 2019 00:25:36 GMT Indian-Canadian girl tugs at tweeple's heartstrings by sharing mom's food note An Indian-Canadian girl shared on Twitter a detailed note left by her mother, explaining everything that was made for her from "chutneys" to "saag" and "kabuli chana" and where exactly they were left packed in the fridge, gathering emotional reactions from Indians living abroad. Vancouver-based Shruti Naik's tweet along with the image of the note, said: "Mom returned to India today and she left this on my fridge," the American Bazaar reported on Tuesday. Apart from the cooked vegetables that her mother left for her in the fridge, the hand-written note also mentioned everything from milk to "daal" and where exactly the dishes were stored. The post has been liked over 2,000 times and had many emotional replies. Twitter user @ramkid replied: "This one fridge note has decimated all the senti Mothers Day ads I've seen since I woke up. Moms, quite literally, rule." Another Twitter user @NeelimaMahajan replied posting the photo of a note saying "USE HOT water": "When I go home on vacations, my mom sneaks into my room early morning, switches on the geyser and leaves notes like this." @Neha2601 replied: "Even before reading the note, I was kinda 1000% sure that there would be thepla somewhere in the fridge for sure." @varadadya wrote: "Thats Gold. It's her way of 'Beta Khaana Khaya' everyday. God bless all Mothers." Wed, 22 May 2019 06:46:48 GMT Indian's charity in UAE sets Guinness Record for longest iftar Dubai: A charity run by an Indian in the UAE has entered the Guinness Book of World Records for its hunger relief efforts during the holy month of Ramzan in Abu Dhabi. Joginder Singh Salaria, founder of PCT Humanity, said the efforts were in continuation to the vegetarian iftar held daily at the premises of his company Pehal International, Dubai Industrial Park. The charity set the new Guinness World Records for "Longest Line of Hunger Relief Package" in Abu Dhabi on Saturday, Gulf News reported. "This is an incredible moment for all of us in the long journey of transforming lives of people and bringing smiles to them. Besides the record, our main aim is to feed people pure vegetarian food to stay healthy and fit and also save animals. We are glad people are joining us in spreading this message," Salaria said in a statement. Adjudicated by Douglas Palau, the attempt saw iftar meals containing seven items spread in a line without keeping any gap between the packages for a kilometre, the report said. Mon, 20 May 2019 10:53:42 GMT Shane recollects his Ramadan memories and iftar delicacies This Ramadan is extra special for young actor Shane Nigam as he is still basking in the amazing success of his movie Kumbalangi Nights and is busy with a handful interesting projects as well. Shane shares some of his most beautiful memories of family gatherings and mouth watering iftar delicacies. His mother's ancestral home is at the heritage city of Mattancherry in Fort Kochi while his father, late actor and mimicry artist Abi hailed from Muvattupuzha. On the day of the Eid, he would attend the special prayers at the Perumattam mosque in Muvattupuzha. After that the family would head to Shane's mother's house in Mattancherry to enjoy the scrumptious meal prepared by his grandmother with so much love. Shane’s maternal grandfather had died when he was a kid. His uncle, who works in Kuwait, would be home every year to celebrate Eid and he would gift toys to all the kids in the family. Shane says that he would never forget to visit his relatives' homes to collect his share of ‘padi’ (monetary gifts given to kids by elders). “I still fast as much as I can. There are two major mosques close to my grandmother's house. The Pattalam mosque was built for the soldiers who came from Hyderabad during the days of the World war. From there you could walk to the Kalvathy mosque. My grandfather was buried here. It is one of the oldest mosques in Fort Kochi. The mosque, built in 1384, still stays the same. I used to pray at his tomb before every exam and on the day of Eid,” recalls Shane. Shane has no qualms to declare that his grandmother prepares the most delicious food. He is particularly drawn to the mouth watering biryani and the special meat rice. “My grandmother would ask our preferences in advance and prepare everything for us. Meat rice is my favourite while my father loved tapioca and meat. I have always loved to hang around Fort Kochi. Masala tea is sold from autos parked in the beach. The special tea brewed with a mix of spices costs just Rs 5. I still can taste the incredible flavour of that masala tea. I am not finicky when it comes to food. However, I want to enjoy seeing lots of food on the table. I usually order lots of dishes whenever I go out to eat with my friends. But I wouldn’t be able to finish everything. I am regularly scolded for wasting food. However, I haven’t been able to change that habit,” admits the actor. At his father’s ancestral home, Eid is the occasion when the entire family gathers to have an amazing time. Shane has three uncles and an aunt from his father's side and he loved to have a blast with his cousins. The kids' gang would be in the upper storey of the house where they played cricket and often smashed the windows. “We wouldn’t care even if we are scolded. One day, while in college, I heard that the ancestral house was sold. I and my father’s brother’s son Masahir headed to Muvattupuzah on a bike. We wanted to be inside the house where we had grown up and played so much, for one last time. By the grace of God, the back door of the house wasn’t locked. We got inside the house and clicked many pictures as well. Even now, when I pass through Muvattupuzha, I just go and take a glance at the house,” reveals Shane. Mon, 20 May 2019 00:55:32 GMT A taste of things to come – AI-created whisky is here! Microsoft partnered with tech company Fourkind and Mackmyra Whisky to craft AI-created single malt whisky. Yes, you heard that right! It's time for a thousand-year-old tradition to meet the 21st-century technology. Founded by eight friends in 1999, Mackmyra Whisky has won several international recognition for their exquisite whisky flavours. Although the art of crafting whisky moves parallelly to human expertise and age-old techniques, the distillery's ambitions began to grow further. Creating a "fruity, oaky, slightly salty with dryish ends," Mackmyra created the world's first AI-crafted whisky. Crafting the best flavour of whisky takes a lot of time, especially to bring out the unique flavour. Choosing the right cask for ageing the whisky helps to develop the right flavour, aroma and the perfect golden, yellow colour. The process of maturation allows the infusion of important flavours to take place – here is where the act of chemistry becomes art. Mackmyra has an extensive research that works together to create these combinations. Allowing AI to craft single malt whisky not only makes the process faster, but it also helps to develop new combinations through a vast data base provided through Microsoft's Azure cloud platform. There are over 70 million innovative combinations that can be created. These recipes are born from the highest quality casks that are already in their warehouse and are predicted to be "popular." The recent trend of culinary experiments with AI has been quite interesting. Yet, whisky connoisseurs (or any whisky lovers, in this matter) would be keen about how technology is engineered into an industry that upholds traditional methods. It faces challenging aspects such as maturation period, types of casks and, of course, human error during the process of distillation. To this Mackmyra's Master Blender Angela D'Orazio comments, "While the whisky recipe is created by AI, we still benefit from a person's expertise and knowledge, especially the human sensory part, that can never be replaced by any program." Jarno Kartela, Machine learning partner at Fourkind, says that the future can be impacted by the AI-generation. It can influence other industries like sweets, perfumes and even sneaker designs, he says. The team hopes to break new boundaries with the combination of AI, expertise of a person and human taste to craft a new and unique taste. As the product hits the stores in August 2019, we invite this brand new technique to excite our taste buds. Sat, 18 May 2019 09:28:09 GMT Sreenivasan has tasted nothing but success in his cooking experiments In an eventful career spanning decades, actor Sreenivasan has directed just two movies - Vadakku Nokki Yanthram and Chintavishtayaya Syamala. Both the films were incredibly successful and the Malayali audience love to watch them even today. With his quintessential smile, Sreenivasan declares that like in direction, he hasn't tasted failure in the culinary art as well. Sreenivasan revealed his love for cooking in a special interview conducted by Durga Krishna for Manorama Online. Durga had asked the veteran actor whether he had failed, at least once, in his cooking experiments. He answered her by recalling his cooking experiences during his olden days in Madras. “Four of us had stayed in a room. It was me who cooked most of the days. The fact is that we didn't have enough money to eat from hotels. So I would ask my mother and learn the recipes. It was decided that each person would cook every day. Just because I didn’t like what they cooked and they loved what I made, I decided to cook every day,” laughed Sreenivasan. The actor also shared an interesting memory that is related to his incredible cooking talents. Sreenivasan had shared a room with a man named Shantappa, who hailed from Karnataka. It was during the days when he was a student at the famed film institute in Madras. “We had stayed together for two years. Years later when I met Shantappa, he told me that he had hired a Malayali cook as he still remembered the taste of the dishes that I had prepared,” recalled Sreenivasan. Sun, 19 May 2019 00:55:21 GMT Here's why coconut shells are added in meat curry A picture and an interesting question posted on the GNPC Facebook page have grabbed the attention of foodies. The photograph of boiling chicken curry with shards of coconut shells in it has already become the talk of the town. Culinary experts share a tip that adding a few shards of coconut shell would help cook the meat pretty quickly. This method is followed especially while cooking beef and locally bred chicken at homes. Adding shells of relatively fresher coconuts makes the beef extremely delicious and tender especially if it is cooked in huge amounts. Coconut shells could be added even if the dish is too salty. The shell helps reduce the saltiness of the dish to a certain extent. Note: Do not forget to scoop out the coconut shells before serving the dish. Sat, 18 May 2019 04:48:20 GMT Rooh Afza may cross Wagah border if it gets nod from Indian government The days of fasting during the holy month of Ramadan ends with the warmth and deliciousness of the iftar gatherings. Rooh Afza is a special drink which is unavoidable during the elaborate iftar parties in North India. The refreshing drink has fresh and fragrant rose petals as its main ingredient. The product from the Humdard laboratories has recently faced severe shortage in India, leaving the fans of Rooh Afza disappointed. When one user tweeted about the shortage of the drink in India, the sister concern of the Humdard laboratories in Pakistan has replied and it is wining hearts in both the countries. Usama Qureshi has tweeted, “Brother @DilliDurAst, we can supply Rooh Afza to India during this Ramzan. We can easily send trucks through the Wagah border if permitted by Indian government.” It is assumed that the production of Rooh Afza was lowered due to the unavailability of the medicinal herb that is added in it. The Indian representatives of the Rooh Afza said that the drink would be made available in the Indian markets from next week onwards. It was Hakkim Majeed, a unani practitioner who introduced the drink, in British India, to beat the harsh Delhi summer. The bright red drink which came packed in glass bottles soon became popular. Following the partition, a part of the Humdard family had moved to Karachi in Pakistan. There, they began making Rooh Afza from a rented house which had just two rooms. The drink instantly gained popularity in Pakistan. The Humdard family parted again after the formation of Bangladesh in 1971. Rooh Afza repeated its magic in Bangladesh as well. The Pakistani and Bangladeshi branches of the Humdard laboratories are successfully functioning in these countries serving delicious Rooh Afza to millions of people. Sat, 18 May 2019 04:23:10 GMT This Ramadan, gratify your palate with these flavoursome munchies It's the season of solemn fasting and if you find your taste buds numbed without the usual burst of flavours, here are some tantalising snacks to arouse and enliven your poor palate! Turkey Pathiri Unlike the usual flat Kerala pathiri, Turkey pathiris are deep fried dumplings. Stuffed profusely with fiery masala flavoured meat and egg, this can be an interesting alternative to samosas and bhajis. A popular Malabar snack, Turkey Pathiri can be stuffed with minced chicken, mutton, or beef. The highlight of the dish is the topping of a boiled egg half over the meat-masala which gives a two layered twist to the dish. Read the recipe Neyyada Again a dish with many layers, with flavours of ghee, cardamom, cashews ,and raisins oozing from every pore, Neyyada is an ideal option for satiating your sweet tooth crave. This steam cake from Malabar can be easily prepared in a few minutes thus is truly a filling 'quick-bite'. So in case you are falling short of time in setting the Iftar feast, do not worry about the dessert- Neyyada is here to the rescue! Read the recipe Egg Chutney Kebab Feel like eating an egg bhaji and also kebabs? Fuse the two to make this crunchy, egglicious snack which makes your regular egg bajis a notch better. Already a hit amongst the street food lovers, this variant of the kebab has a rich flavour of coconut, mint leaves and other spices to fill heart and tummy alike. Equally tempting is the chutney that goes with it! It can be served as an appetiser or a starter as well. Read the recipe Chemmeen vada Chemmeen or Prawns, be it in any form- curry, fry,roast,is always a hit. So when prawns become part of crunchy patties, the result can be nothing less than delightful and the plate empty within minutes. Marinated with the regular powders, the prawns pounded and deep fried, this easy to make snack is a healthy- yummy treat! Must have add ons: ketchup and a cup of hot tea! Read the recipe Chatti Pathiri We can't get enough of Pathiri so here is another variant! Chatti Pathiri is a multi-layered pastry, with pancakes layering one on top of the other with sweet fillings in between. The filling can also be meat and thus made savoury. The dish may not be as easy as the rest in the list for those wishing to try it out for the first time as to reach the exact consistency of the syrup requires some expertise. Yet the immense taste of the dish makes all the efforts worth it. Read the recipe Thu, 16 May 2019 01:06:25 GMT In Thiruvananthapuram this week? 200 dishes on wheels for the love of jackfruit A new venture embarking on Wednesday hopes to fulfil all the jackfruit (chakka) cravings of Thiruvananthapuram citizens. A jackfruit truck, promising to take one back in memories with the taste, has nearly 200 jackfruit dishes from chakka puzhukku to chakka soup. The all-time availability of jackfruit products, was the idea behind this venture. H M Rafeekh, who caught the attention of public by making chakka sadya and other jackfruit products, is the chef of this kitchen, along with a group of trained women from Santhigram. This initiative was taken by Panasa Farmers Producer Company for the jackfruit farmers, which is another venture handled by Chapath Santhigram in collaboration with NABARD. Along with the jackfruit dishes like chakka puzhukku, soup, chips, halwa, ada, aviyal, ice cream and drinks, they also serve, kanji, fish curry, and idichamanthi, all of it mouthwatering, promising to satiate your chakka cravings. Jackfruit saplings, grown for over a year, are also sold on the truck for those who wish to have their own tree. Minister V S Sunil Kumar, inaugurated this initiative at Press Club Wednesday morning. The truck is said to be in the vicinities of Press Club till 7 pm, going to other important centres of like Statue, Museum, East Fortlater on. The truck will be functioning from 10 am to 7 pm. Wed, 15 May 2019 06:43:29 GMT Iftar Special: Here are 5 kinds of biryani you can try this Ramadan Here are five kinds of biryanis for you to try this Ramadan for iftar meals. Thalassery Chicken Biryani Blending Arabian, Persian and Indian styles, Thalassery cuisine, by nature, dominates with many flavors. The Thalassery biryani, unlike other biryanis, it is well-known and differs from the others due to the type of rice that is used to cook. It is cooked using the kaima or biryani rice which is significantly smaller that normal rice. This Eid, let your platter consist of flavours, colors and delicious smell. Read recipe here Vermicelli Chicken Biryani This is an interesting recipe that you 'must' try at home. Live a little, dangerously. Replace the ususal biriyani rice with vermicelli. With almost similar recipe for a regular biryani, this dish is quicker to make. On the health point of view, vermicelli is a good replacement for all those who are excluding rice from their diet. Surprise your family and friends with a little twist this Eid. Read recipe here Yakhni Pulao This celebrated dish of Northern India is coming down to the south. It is a signature dish, especially during Eid. The process of slow cooking the biryani is the main aspect of this dish. This process allows the added flavors to blend with the rice to create the perfect biryani. Pairing Yakhni pulao with mutton is a well acclaimed combination for the longest time. Read recipe here Thalassery Mussels Biryani Tired of regular chicken, mutton biryanis? Malabar cuisine does not go unnoticed without including their all-time favorite. mussels. It is included in different types of dishes, even biryani. If you have plans to experiment a new biryani, this is where you could begin. Along with the thalassery masala, the mussels are just the right combination for this Eid. Read recipe here Hyderabadi dum biryani When we talk about biryani, this is one of the recipes that you cannot miss out. Unlike other biryani recipes, Hyderabadi dum biryani is considerably easier to cook. It is one of the most delicious biryanis around. The combination of cucumber raita or onion raita and Hyderabadi dum biryani cannot be missed. Try this mouth-watering dish at home. Read recipe here Wed, 05 Jun 2019 02:53:27 GMT Idli-sambar iftars? This Dubai Malayali couple has been hosting them for 20 years Dubai: Is it only biriyani and deep fried snacks that make for an 'iftar' meal? A Malayali couple in Dubai is spreading a unique message of unity and brotherhood by organizing community 'iftar' and serving the vegetarian south Indian dishes 'idli' and 'sambar' over the last 20 years. Colleagues, friends, and people from their native place take part in the opening of the Ramadan fasting arranged by Mohan Kumar and Jayasree of Radha Bhavan, Pathirippalam, Palakkad. The couple says that the satisfaction and energy derived from the initiative are immeasurable. Over 250 people participated in the latest iftar held at Mohan Kumar's company headquarters. Incidentally, the idli-sambar iftar has an interesting story behind it. Four of Mohan Kumar's friends used to get together regularly at his house in Hoor Al Hassan, Dubai. The attraction was the idli and sambar prepared by Jayasree. One year after Mohan Kumar came to UAE, during the week before Ramzan in 1999, his friends made a suggestion. "Let Mohan arrange this year's iftar. We don't want anything more than the Jayasree’s idli and sambar," they said. The couple gladly agreed. For the first opening of the fast, Mohan Kumar invited these four friends to his house. After the feast, he realized that there was something deeply inspirational in the initiative that compelled one to repeat it. From then onwards, the couple started organizing the event every year. The number of guests too witnessed a steady increase over the years. From four, it went up to 10, 25 and finally 250, who included relatives, friends and many people from Mohan Kumar's native place Pathiripplam. As the couple could not accommodate the growing number of people at their house, Mohan Kumar shifted the venue to the big hall at the workshop of his employer, Al Naboodah Group. Now Mohan Kumar’s guests include colleagues from Pakistan, Bangladesh, Sri Lanka, Yemen, Jordan and Egypt, apart from India. The entire expenses of around Rs one lakh are borne by Mohan Kumar from his own pocket. While items like fruits, juices, Arabic mandi, chicken dishes, beef and vegetables are ordered from restaurants, every guest ensures that they taste the idli and sambar cooked by Jayasree herself. Mohan Kumar told Manorama Online that it was his duty as a person living in Dubai to preserve brotherhood among people as well as promote communal amity. "Iftar has a humane aspect, especially in Gulf countries. When everybody is busy with their work, such events bring people together and enable exchange of friendly talk," he points out. The company has also extended full support to Mohan Kumar's initiative. As Mohan was born in and grew up at Pathirippalam and Lakkidi, which have a large Muslim population, he was familiar with the customs during Ramzan. However, it was only after he arrived in UAE that he, too, could share the blessings of the holy event. No wonder, Mohan Kumar he has arranged the iftar for thousands of people so far and he is only eager to serve more guests. Tue, 14 May 2019 05:19:28 GMT Remembering John Cadbury For most of us, Cadbury is almost a synonym for chocolates. Ranging from their caramel toffees like Eclairs to their big bars of Dairy Milk, Cadbury has won hearts all over the world for decades. But do you know the man behind Cadbury? The man who brought drinking chocolate powder that you love to the markets? In the year 1824, a 22-year old man from a Quaker family, John Cadbury opened up a grocery store at 93 Bull Street in Birmingham in a tiny space next to his father's shop that sold silk and draperies. During his early days, John advocated for social justice and equality and actively campaigned against issues like child exploitation and animal cruelty. Being a member of a non-conforming Christian group, John disapproved the consumption of alcohol and drugs and in an attempt to rescue the young men and women of his society from its abuse, he began selling tea and coffee products as substitutes. In addition to these products, out of his own personal interest, John sold cocoa and drinking chocolate which he made using his mortar and pestle. He added sago flour to counter the high cocoa butter content and special ingredients like treacle and starch to his chocolates for health benefits. John had a knack for marketing and consequently the demand for his chocolates rose. People took home chocolates from his store in big blocks from which they made chocolate sauce and chocolate drinks. John's business prospered over the years and he expanded the production by renting a small factory in Crooked Lane, not very faraway from his store and in a very short period he became one of the leading producers of drinking chocolate and cocoa. Later in 1847, he moved to a larger factory in Bridge Street and went into partnership with his brother Benjamin with whom he began trading under the name – Cadbury Brothers of Birmingham. Cadbury Brothers were granted their first Royal warrant by February 4, 1854, as “manufacturers of cocoa and chocolate to Queen Victoria” which the company holds till this date. John was living his dream when his wife met an untimely death in 1855. Her death drove him into severe depression and he lost the will to work for the company. As a result, business began to decline in the late 1850s and Cadbury Brothers pulled out of retail business leaving the future of the company in the hands of John's son, Richard Cadbury. A demoralised John retired from the company in 1861 and dedicated the rest of his life to civic and social work till his death on May 11, 1889. After his death, Richard and his brother George took over the bankrupt company with much reluctance and after almost five years of hardwork and thrifty living, business picked up for the new Cadbury brothers. In a matter of few years, they began launching hundreds of products after having set up the Bournville village, inspired from their father's philosophy of inclusiveness and equality and took the company to unimaginable heights of success and propserity. Today, we remember John Cadbury on his 130th death anniversary for creating a product using just a mortar and a pestle and for kickstarting a company that went on to become the world's second largest confectionary brand finding a place in the homes and hearts of millions. Sat, 11 May 2019 05:22:33 GMT This is the dish which made Dulquer Salmaan forget to act It is the unique cuisine which mostly excites nostalgia for Keralites, no matter where they are. The gastronomic bliss that an ordinary Malayali enjoys while eating left over rice mixed with green chillies, curd and fish gravy, from an earthen ‘chatty’, on a rainy day, cannot be achieved even if he/she has the most sophisticated dish from a five star hotel. Celebrities too have become fans of local food and often post pictures on their social media accounts which clearly show their love for the Kerala cuisine. The latest to join the brigade is youth sensation Dulquer Salmaan. Sharing a snap from his latest movie Yamandan Premakatha in which the actor is seen enjoying rice and fish curry from an earthen vessel, Dulquer wrote, “I was on diet food for ages. And they gave me this manga meen curry and rice and I didn't have to act for that scene. Ate like I hadn’t seen food before.” In the movie Yamandan Premakatha, there is a scene in which Dulquer's character eats rice and fish curry cooked with raw mango, at the house of his friend, played by Vishnu Unnikrishnan. The actor confessed that he didn’t have to act in the scene which stirred up much laughter in the theaters. Dulquer's fans are showering the picture with ‘likes’ as they too agree with their favourite star when it comes to genuine love for Kerala cuisine and local dishes. Wed, 08 May 2019 02:06:08 GMT Here's 'Uppum Mulakum' fame Alsabith cooking his favourite dish in two minutes Child star Alsabith has been entertaining the television audience as the lovable Kesu in the super hit sitcom Uppum Mulakum. The audience loves to watch the naughty Kesu who is an avid foodie too. Alsabith, who made his grand mini screen entry through a cooking reality show, proves that he is a pro at cooking, even at a young age. The young actor who is on a break from his busy shooting schedules is all pumped up and ready to cook a special dish for Onmanorama. “I am going to prepare a special banana fry today. I am not the one who invented this dish. However, this one would be one of the items that came out best in my cooking experiments. Usually, we would peel the banana and just eat it. But this one is a little different,” says Alsabith with his quintessential charm. Alsabith recalls that his mother, who works in the post office, wouldn’t be at home when he returned from the school. So, he used to cook little snacks and treats on his own using the ingredients that were around. It was this experience which gave him the confidence to take part in the cooking reality show ‘Kuttikalavara’. Though his character in Uppum Mulakum is a foodie, Alsabith vows that he is not one in real life. Meanwhile, the young star calls his mother for assistance saying, “My mother should come to light the stove. Earlier I used to cook on an induction cooker.” Enter Alsabith’s mother who is proud about her son’s incredible cooking and acting skills. “When the pan has heated up, add some ghee and roast the bananas. After fried chicken, this is the snack that Alsabith really loves. He would be happy if this snack is packed to school every day. But he doesn’t like pazham pori (banana fritters) much. Nor does he eat bananas. Alsabith wasn’t chubbier like this when he was little. I had cooked this dish to make him eat bananas. I recommend this dish to all the mothers who have school going kids,” suggests Alsabith’s mother. Alsabith carefully flips the bananas, after smearing some more ghee and waits for the bananas to be roasted well on both sides. After transferring the roasted bananas into a plate, the young actor sprinkled some sugar on top of it. “It hardly takes two minutes to prepare this dish. If your kids do not like eating big bananas, you could cook this dish for them. You can trick them into eating bananas by adding ghee and sugar,” concludes Alsabith with a smile. Check out the recipe of Alsabith's favourite bananas roasted in ghee. Sun, 05 May 2019 04:31:19 GMT Beans or brioche: breakfast is divisive in Libyan conflict Coffee and a pastry covered in chocolate, honey and almonds or a savoury bean stew sandwich with juice or a fizzy drink. What you have for breakfast has come to symbolise the divisions in Libya where regions, tribes, armed groups and towns with different traditions have been vying for power since Muammar Gaddafi was toppled in 2011. An assault by eastern forces allied to Khalifa Haftar on Tripoli last month has all but wrecked UN backed efforts for a peace deal between the rival factions. And the breakfast choice has become part of the language of the conflict and such an inflammatory subject that several cafes in Tripoli would not allow Reuters to discuss it with clients. The capital's urban elites love a pastry called "baryoush" - some people say the word is related to "brioche" which the Italian colonial rulers introduced with coffee and cappuccinos. The cosmopolitan crowd looks down on the bean dish called "fasouliyah", favoured by easterners. It is sometimes served with egg and is similar to breakfast dishes in other Arab countries. "Baryoush stands for Tripoli, for sophisticated life", said Tripoli accountant Mohamad Salah. "We are urban, in the east tribes dominate, their cloth is different." The easterners refer to the Tripoli residents as "baryoush" or urban softies who are poor fighters. "I visit Tripoli regularly for work... When we discuss politics and someone feels he is losing the argument he starts provoking me with fasouliya," said Omar al-Zaiyani, a resident of the eastern city of Benghazi. "I often hit back using baryoush." At an anti-Haftar rally last month in Tripoli, several protesters waved croissant in the air as they chanted. One protestor, university lecturer Abdulmalik Essofrani, said the baryoush showed that locals were "sophisticated, cafe-goers... strong and united in their resolve to fight and drive back the attacking force." A spokesman for Haftar's Libyan National army mocked the demonstrators in a news conference afterwards. "A baryoush. Is that now the most important thing?" Ahmed Mismari said, describing the person distributing the pastries as a "terrorist". The easterners also complain that the reference reminds them of the years of Gaddafi, who they say created jobs in the west but punished the east for dissent with neglect. Mary Fitzgerald, who has researched Libya since 2011, said although it was a "tongue in cheek" issue, it symbolized the battle lines in the conflict. "It reflects how the polarisation caused by years of conflict has deepened ideas of identity along city or regional lines," said Fitzgerald. Sat, 04 May 2019 00:48:15 GMT Diet tips to keep your body cool and refreshed during summer The food habits of Keralites were formed to suit the unique climate in the state which enjoyed moderate rainfalls, not too harsh summers and a tad bit of coldness. It was only during the Malayalam month of Karkidakam that the Malayalis treated themselves to a special diet to rejuvenate and refresh their body. However, the summers have become unbearably hot and humid forcing us to change our diet patterns and follow food habits which helps us beat the heat. Most of the foods that we eat, as part of our food habit, do not suit the current climate. Summer is the time when the human body gets weak and exhausted pretty easily. So, consuming such foods would harm the digestive process. There are lots of dishes in the Kerala cuisine which increases the temperature of the body. In order to brave the scorching heat, we should consume food items which are lighter and cool and refresh the body. Food which have salt, sweet, and sour in it should be included in our diet during the blazing summer. However, spicy food should be avoided and the use of chillies in dishes should be controlled. Staying away from junk food like burgers or sandwiches, too, is important to survive this harsh summer in a better way. Say no to overeating It is better to avoid overeating during summer. When your stomach is filled too much, especially during the noon, the body produces more amount of heat which disrupts the digestive process and causes sleeplessness at night as well. Avoid food loaded with masalas during the summer. Water Drinking lots of clean water, in intervals, is essential to keep the body hydrated. Salted lemon juice is excellent to beat the heat. As your body loses salt, in excess, during summer, add a bit of salt in all the drinks that you consume. Cumin increases the body temperature. So, it is better to dry roast the cumin before adding it to flavour boiled water. However, it is important to note that drinking cold water will not particularly help regulate the body temperature. The heat released by the body will be slightly less as the cold water shrinks the blood vessels. Non-vegetarian food It is better to avoid consuming red meat like beef and mutton during summer. Fish is the only non-vegetarian food that could be included in your regular diet. However, fried fish should be avoided. Fish curry cooked in generous amount of coconut paste could be included in your menu. Mackerel and prawns which may shoot the body temperature should be avoided. Milk products Buttermilk is excellent to quench thirst during summer and it cools the body as well. However, other milk products like ghee, butter, and cheese should be consumed in moderation during the summer season. Rice gruel is the best During the harsh summer, consuming salted rice gruel, even for breakfast, would do wonders. Raw mango chutney which isn't too spicy, sprout green grams or lime chutney would taste amazing with a bowl of hot rice gruel. Wheat chapathi, puri or roti are not suitable to be eaten during the summer. However, broken wheat gruel is an amazing option. A special drink prepared by mixing sprout millet powder in milk, diluted with some water, is excellent to keep the body cool. It is extremely nutritious as well. No to tea and coffee Consuming sugar with tea or coffee powder would increase the rate of dehydration in the body. It is better to avoid tea or coffee during the day time in summer. Tea flavoured with cardamom could be consumed if necessary. Watermelon and cucumber juices are refreshing and cooling. Soda, sherbets, soft drinks and ice creams would only increase the thirst. Buttermilk flavoured with loads of curry leaves is an excellent drink. However, chillies should be added in it in moderation. Do not add ginger in the flavoured buttermilk. Instead of sugar, fresh honey could be added in the drinks for sweetness. Vegetables Pumpkin, papaya, spinach, cucumber, yam and jackfruit are excellent to be consumed during the summer. Green vegetables with lots of water content in it could be included in the daily diet. Bitter gourd which has great antiseptic properties should be eaten. Tomatoes which contain 93% water could be added in salads. Do not add moringa leaves in the curries during this season. However, delicious curries with drumsticks and lentils are excellent. It is better to avoid snake beans, cauliflower, shallots, garlic and beetroots from the dishes until the summer season is over. Soak the vegetables in salt water before cooking it. Do not add too much masala in the curries. More than dishes with gravies, stir fries are better to be consumed now. Fruits Natural drinks like tender coconut water and lemon juice are the best to replenish the body during this scorching summer. Though mango is abundantly available in summer, it increases the body heat. However, raw or ripened mangoes could be used in moderation. Adding a bit of salt in orange juice would help restore the balance of the electrolytes in the body. Bananas, steamed big bananas, guava, pear, pomegranates, watermelon, plums, strawberries, litchi and kiwi fights fatigue during the summer and keeps the body cool. Limit the consumption of dry fruits during summer. Consuming vegetable or fruit soups are excellent to beat the heat. Mint and watermelon could be added in fruit soup. Watermelon soup Ingredients 6 cups watermelon (deseeded) 1 tbsp ginger garlic paste 2 tbsp mint (chopped) Small piece of green chilli Cooking oil Preparation Heat oil in a pan and sauté ginger garlic paste Keep it aside Add the mint into the watermelon and crush them well into a thick paste like consistency Cook this mixture along with the previously sautéed ginger garlic paste in a pan Cook on simmer until the water is reduced completed Allow the soup to cool down Garnish with ice cubes and mint leaves before serving. Sat, 04 May 2019 03:43:45 GMT Pakistani airline faces flak for advertising English breakfast at 'taste of home' Islamabad: Pakistan's national carrier learnt a lesson just how seriously airline meals are taken, following a backlash after its latest advert, bearing a photo of a cheese omelette, sausages and beans, promised that the airline's breakfast will "serve you a taste of home." Though not known to be the tastiest of meals, flyers still take these on board platters to heart, the Dawn reported. The PIA ad said: "Just when you start missing it, we serve you a taste of home! A dash of salt and little bit of pepper, we tantalize your taste buds with our delicious meal to welcome the glorious morning! #PIA #BreakfastWithPIA." The backlash was immediate with people pointing out that the meal wasn't even a little bit Pakistani: "You guys really need to sort yourselves out.....'taste of home?' Come on, to whom did sausages and beans sound like a traditional Pakistani breakfast. Obviously you guys need some cultural training.....," were the kind of responses that flooded Pakistan International Airlines twitter handle. "Correcting your definition of home. Check pic: Aisa anda paratha chahye, woh bhi slightly crispy. Anda with a runny egg yolk so that I can dip my paratha in it. That's the taste of home," said one user. While another said: "That's more British then you can get. No Halwa Puri?" User after user rubbished it saying the platter was "a pathetic attempt at English breakfast." "Looks even worse than it tastes and that's saying a lot for the PIA creative team," a frequent flyer was quoted by Dawn as saying, as another pointed out: "The cheese is normally inside the omelette." Thu, 02 May 2019 06:36:18 GMT Colourful bunch of fruit recipes to slay the summer heat As much as Indians are aversive to the blazing summer sun, we ardently await the advent of the season because of our unanimous love for mangoes. Have you ever encountered anyone saying "Um, no, I don't like mangoes?" Mangoes may be the king of fruits and even Akshay Kumar deemed mangoes to be important enough to make it the opening point of his conversation with PM Modi but summer has other fruits to offer as well. The water-rich watermelon and sweet, sweet jackfruit, too, are summer visitors and are as much in demand this season. With warnings of heat waves across Kerala this summer, it is necessary to stay hydrated and fruits can be a tasty and interesting answer to the oppressive heat. So this summer, give your mango marathon an occasional breather and include these fun fruits in your daily quota of fruits diet as well. Water, water in every slice Watermelon is the best thirst quencher in fruit format with 92 percent water content. The antioxidant lycopene protects against sunburn-causing UV radicals. Equally rich in sodium, potassium, and other electrolytes, watermelons prove ideal to prevent dehydration. It is a good supplement to sugar as the natural sweet hardly affects health and adds very less to calorie score. So instead of sipping on chilled aerated drinks or iced tea, try out the funky Watermelon popsicle recipe. Watermelon popsicle Ingredients Watermelon (seeds removed and cut into cubes) Popsicle mould Preparation Use a blender to make the chunks into thick, smooth puree Filter if necessary with a sieve Pour the puree into the moulds and refrigerate until frozen Lick away! The sturdy, big fruit Jackfruit is the biggest fruit that grows high on trees. As tasty and sweet it is, it is also rich in nutrients and vitamins which help enhance immunity. With every bowl of the fruit giving away 94 kcal energy, jackfruit can be an instant booster, an ideal snack in between the daylong, summer cricket and football matches. The natural sugar content is easily digested and thus healthy. Though less in water content, jackfruits blend well with milk to make your favourite smoothies and ice-cream possible! Jackfruit ice-cream Ingredients 1 cup jackfruit (deseeded and chopped) 1 cup whipped cream 2-3 cups sugar Preparation Mix the jackfruit pieces and sugar in a blender or mixer jar to make a smooth paste Beat the whipped cream to a desirable thick consistency Sugar or condensed milk may be added to thicken the cream if needed Add the puree to the cream and mix well Spread the mix into a container or ice-cream tin and refrigerate until set Enjoy scoops garnished with finely chopped jackfruit pieces. The cool fruit mistaken for a veggie Cucumbers are another super coolant. And like tomato and many other fruits, it is a fruit deprived of its true identity. Also rich in lot of water (95%) and fibre, cucumbers keep the consumer well hydrated. Its anti-inflammatory nature also protects the skin against infections. It is also a rich source of antioxidants, and the lignans are idea for boosting immunity – very much needed during the tiring summer days. The numerous vitamins and minerals further make the humble cucumber a rich spot on health charts. Cucumber raita 1 cup cucumber (finely chopped or grated) 1 cup curd ½ tsp red chilli powder ½ tsp roasted cumin seed powder 1 tbsp coriander leaves (chopped) Salt as required Preparation Whisk the curd to a smooth, semi thick consistency Add the powders and salt and the cucumber and mix well Garnish with coriander leaves Serve chilled. Wheels of yellow Pineapples have a unique taste of sweet and sour that becomes a delicious fusion. Again a fruit rich in water, it is also known as a major source of vitamin C, vitamin A and beta carotene and vitamin B1 which keeps one energetic and active despite the straining summer. Have copious amount of pineapple juice with no worry of gaining weight. Rather, pineapple naturally helps reduce cholesterol Carrot-pineapple smoothie Ingredients 1 cup pineapple (chopped) ¾ cup carrot (chopped) Half a banana (chopped) ½ cup ice Mix all the ingredients in a blender and make a rich smoothie blend. The ever-present lemon Present all through the year, garnishing fiery gravies or making the simplest and most common cooling drink – lemonade – the lemon is a citrus to look out for any summer. Lemon extract is good for supporting weight loss, improving skin, prevent kidney stones, and is ideal for keeping the body hydrated due to the electrolytes it contains. The vitamin C rich source also acts as a good immunity enhancing agent protecting especially against colds. While lemonades is a recipe known to every household, minor variations and twists based on the other ingredients, makes each variety unique. For now, try out the 'panakam' from the southern states of India. Panakam Ingredients ½ cup jaggery (chopped) Juice of 2 medium-sized lemons 2 cups water, or as needed ½ tsp ginger (crushed or powdered) A pinch of edible camphor (optional) Preparation Let the jaggery dissolve in the water completely Filter if any particles remain Add the ginger and lemon juice Mix well and serve chilled Can be garnished with tulsi leaves. Thu, 02 May 2019 05:08:26 GMT Dharmajan explains health benefits of fish with a troll That actor Dharmajan is an avid fan of fish delicacies is no big secret. Recently the actor posted a note on the social media explaining the nutritional benefits of eating fresh fish. He even explained that eating fresh fish would improve the complexion, making you look more beautiful. Along with the informative post, the actor has even posted a troll image which features one of his own scenes. In the troll image, a young woman asks Dharmajan which cream was the best to make one look more beautiful. Dharmajan meanwhile asks the woman to read the article and adds that eating fresh fish would make her look beautiful naturally. In his Facebook post Dharmajan writes that fish is extremely delicious and has many nutritional benefits as well. "The oil in the fishes prevents fat from depositing in the body. Besides, the omega 3 fatty acids improve the heart's health. Fish reduces the level of trigycerides which are harmful for the heart and increases the good cholesterol. Studies reveal that omega 3 fatty acids have the ability to lessen the chances of cancer. Fish can prevent arthritis and prostatites. The omega 3 fatty acids in the fish improves the brain activities and increases intelligence and memory power. Besides improving the eye sight, regular consumption of fish helps prevent eye disorders like glaucoma, macular degeneration, and dry eye. Including fish in your daily diet improves the health of the complexion, providing younger looking skin," Dharmajan explained in the article. Now that Dharmajan has clearly explained the health benefits of fish, his fans are curious whether his friend and fellow comedian Ramesh Pisharody would comment on it. Dharmajan owns a string of fish stalls called Dharmoos Fish Hub which sells fresh fish at reasonable prices. Thu, 02 May 2019 00:25:46 GMT PM Modi can't live without 'khichdi' and 'poha' In a recent interview, Prime Minister Narendra Modi revealed his favourite dishes and also expressed his love for cooking. "At home I would prepare my own tea. I love to cook khichdi, which is my favourite food. Earlier, I used to wake up at 4.30 in the morning and I would clean the entire house and prepare tea for everyone. I would then wake others at 5.20 am and serve them the tea. After returning from a short walk outside, I would cook the breakfast. Poha is another dish which I love to eat. I read the newspaper only after completing all these chores. This was my daily routine for two and a half years," revealed Modi in the interview. Now that the prime minister has revealed his favourite dishes, poha and khichdi have become the current gastronomic super stars. Khichdi is known for the similar ways in which it is prepared everywhere in India. It must, however, be noted that the khichdi has got nothing to do with our 'kichadi' which is served as one of the dishes in the elaborate Kerala sadya (feast). Khichdi is a nutritious dish which is prepared using rice and lentils and has a porridge-like consistency. The dish looks and tastes similar to pongal, a popular rice dish in Tamil Nadu. Check out these easy recipes of khichdi and poha: Ingredients for khichdi ½ cup rice ½ cup lentils (yellow split dal or urad dal) 1 tsp cumin Finely chopped onion Half inch piece of ginger (finely chopped) 1 green chilli 1 tomato ½ tbsp turmeric powder Pinch of asafetida Salt as required Preparation Wash the rice and lentils well and soak them Heat up a pressure cooker and dry roast the cumin in it Add the onions and cook until they turn translucent Into it add the ginger, green chili and tomato Add turmeric powder and asafetida and mix well Now add the drained rice and lentils along with salt as required Add water just enough to cover the ingredients and close the lid of the pressure cooker Pressure cook until the cooker gives off 6-7 whistles If there isn't enough water, add as required and mix everything well. Ingredients for poha 1 ½ cup flattened rice (white) ½ tsp turmeric powder ½ tsp sugar 2 potatoes (boiled) 1 onion ½ roasted peanuts 1 tsp cumin 1 tsp crushed black pepper corns Curry leaves 1 green chilli (as per taste) 2 tsp lime juice Preparation Wash the flattened rice in a sieve and leave it to dry for 5 minutes Mix turmeric powder, sugar and salt with it Heat oil in a pan and fry the boiled potatoes Add some salt and chilli powder while frying the potatoes Heat oil in another pan and sauté cumin, black pepper corns, green chili, curry leaves and onion Into it add the roasted peanuts and fry for 2 minutes (cashews could be added instead of peanuts) Toast the fried potatoes and flattened rice until they are heated up. Do not overcook the flattened rice Add the lemon juice and toast well Garnish with chopped coriander leaves and serve hot. Wed, 01 May 2019 04:02:00 GMT Five unique recipes you shouldn't miss this Ramadan This year round, the holy month of Ramadan should be observed not just with the usual biryani in your Iftar platter but also with some lip-smacking dishes which you could not ignore if you try it once. Onmanorama Food picks five of such recipes for you to try this Ramzan. Malai Kebab Kebabs are a treat during the Ramadan season. This kebab is relatively easy to prepare - chicken pieces marinated in creamy yogurt and cheese and then toasted on a grill. Read the recipe Aleesa A speciality for Iftar, during the month of Ramadan, Aleesa blends the meat with ambrosial spices to make a perfect dish. Read the recipe Chatti Pathiri Chatti Pathiri is layered savoury pastry made in Malabar and the northern regions of Kerala. A hot favourite during the month of Ramadan, it's one among the preferred dishes to be had while breaking the fast. Read the recipe Pidi Kari A sweet dish from the kitchens of Malabar, Pidi Kari features on the breakfast menu during the month of Ramadan. Read the recipe Pettiyappam A festival brings an element of excitement and surprise with it. How about setting a surprise for your little ones wrapped in an innocent looking pathiri? As the name suggests, this appam is like a petti - a box – in which we keep what we cherish, like this creamy, buttery meat filling. Read the recipe Mon, 06 May 2019 04:44:08 GMT Kozhikode to lose itself in the flavours of mango variants! Kozhikode's Gandhi Park plays venue to a mango festival-exhibition cum sale-to appease people's cravings for the fruit of the season. Organised in collaboration with the Calicut Agri Horticultural Society, the festival was inaugurated on April 26 and will continue up to May 2. The inaugural was presided by district collector Sambasiva Rao and inaugurated by mayor Thottathil Raveendran. Other dignitaries present were PK Krishnanunni Raja, Thomas Mathew, M Rajan and councilor Kishan Chand . Visitors can relish mango varieties- familiar and new- at stalls at the fourth gate of the Park. The sights and smells of the mangoes are drawing huge crowds to try the mangoes of different shapes, sizes ,and tastes. Traditional popular varieties galore Popular varieties like Chakkara Kutty (Rs 150 per kilo), named after its intense sweetness and small size, Moovandan known for its bright yellowish-orange shade, varieties like Banganapalli and Red Gudadath (Rs 80 per kilo), and Kalapadi (priced at rs 100 per kilo) have emerged as the bestsellers. Other options available are Totapuri, Cheeri and Kunjappus each priced Rs 50 per kg, and the mouth watering traditional Priyoor, Neelan and Vellaran. Sindooram and Alfonso varieties are available for Rs 70 per kg. New mango varieties to lookout for Over 25 variants of mangoes with tastes as interesting as their names like Jahangir, Patiri, Ammini, apart from Lords, Rumania and Mayilpeeliyan seek takers. Some varieties with unique names like Mundappa, Rajamanu and Kurukkan have already emerged popular amongst the public. The event also offers saplings of mango, jackfruit and guava varieties for sale. Tour the stands without feeling dehydrated with chilled glasses of yummy mango juices. Mon, 29 Apr 2019 06:35:35 GMT Cheesecake recipes: Which flavour do you like this summer? Who doesn't like the soft and creamy cheesecakes? And this is one easiest sweet dessert you could churn out for a birthday or a casual party. The silky topping and varied flavours will leave you begging for more. So here is a list of five varieties of cheesecakes: Seasonal berry cheesecake There's no resisting the cheesecake, the crumbly base perfectly married to its luscious topping is indeed a creamy treat. Read the recipe No-bake blueberry cheesecake Baking seems to be the problem with many aspiring cooks who are diffident when it comes to the nuances of cake-making. Don't worry, here is a recipe to make the classic blueberry cheesecake sans oven. It is super-easy and delicious. Read the recipe Sugar-free cheesecake Cheese cake is a popular dessert traditionally made with cream cheese or ricotta. Here is a sugar-free version of this delicious dessert, which is made with paneer as the main ingredient. Read the recipe Mango cheese cake A blend of ripe mangoes and cheese, it's one to be bowled over and a perfect dish for a summer treat. The fresh tropical fruit's flavour makes it taste absolutely sensational. Read the recipe Eggless jackfruit cheesecakes This season of jackfruits will see end number of experiments with this delectable fruit, and the new recipe to hit us is the jackfruit cheesecake! Well, what more could you think of? Read the recipe Tue, 30 Apr 2019 00:56:39 GMT Pittu of the Kurichya tribe is nothing like puttu The Kurichya is a warrior tribe of Wayanad known for their amazing archery skills. Until recently, they used to hunt in the woods for their food. They build their huts closer to each other and live as a community. Like most tribal people, there was a time when the Kurichya tribe, too, faced many challenges to acquire enough food for their people. Millet is abundantly grown in the forests by this tribe. They then powder it and make a delicious dish called 'pittu' with it. This dish hardly has any similarity in taste and texture with the 'puttu' that we are familiar with. The millet is powdered using special stone equipment called the 'muthari kallu.' Another circular stone, with a hole in its centre and a handle placed above it. The millets are dropped through the hole in the centre and the stone equipment is moved in circular motion using the handle. The millet gets powdered fine enough to make pittu. The powder required for the dish is prepared fresh just before cooking it. Water and salt are added as required to the millet powder. This mixture is then stirred continuously until it is thickened. When it is thick and has acquired a consistency similar to that of hot halwa, millet pittu is ready to be served. There is a special way in which the pittu is served. The plantain leaves are placed only after everyone sits down to eat. A certain quantity of pittu is served in all the plantain leaves first. The next round is served only after making sure that equal quantities of the dish has been served on all the plantain leaves. There is even a popular saying in Wayanad, "like the Kurichya serves the pittu," which honours this tradition of the tribe. Sun, 28 Apr 2019 01:03:44 GMT 'Eat with Kim': Korean channel rakes in millions through food videos While cooking is indeed an art, appreciating a dish's flavours and textures is a talent and skill that can land one in a plum position as Kim Thai proves. Her channel features videos of her savouring variegated unique delicacies. While the different dishes themselves are drool-worthy, it is her detailed comments on the style of cuisine, the flavours used in the dish, the aroma, and appearance revealing her in-depth knowledge that has made her a YouTube sensation with her channel 'Eat with Kim'. The channel got more than two lakh subscription within eight months of its online presence and features videos that are no less than 20 minutes on an average. The popularity of her videos attracted sponsors and advertisers who wished to promote their foodstuff through Thai's videos. The income from the channel and the upcoming sponsors enabled her to quit her job and become a full fledged YouTuber. While social media has already made posting pictures and commenting on your daily delightful eats a norm, success stories of the like of Kim Thai encourages food bloggers and culinary artists to earn a living from their passion itself. Sat, 27 Apr 2019 01:06:50 GMT Here's what happened when a group of jackfruit lovers gathered in Kochi It was sheer love for jackfruit that bonded them. Though many of them do not know how to climb a tree, they managed to get themselves on the jackfruit trees to pluck the fruits and carefully lower it using ropes. The ripe ones were cut open and relished at the same time , while the raw ones were cooked into delicious jackfruit thoran (stir fry). A group of jack fruit lovers had gathered at a property near Eechamukku VFPCK at the Seaport – Airport road and celebrated the ‘glory’ of the jack fruit. The unique gathering was organized by the Adventures and Natural Trekking Society (ANTS). The ripe jackfruits began to fell off the trees and were left unused. These unused jack fruits got decayed and attracted flies in huge numbers resulting in the increase of the fly density in the area. It was T Mohandas' efforts to find a solution for this menace which resulted in the gathering of the jack fruit lovers. As informed through the social media groups, the jackfruit lovers began to gather in the plot from 8 in the morning onwards. By 10 am, it grew into a huge crowd which waited impatiently to taste the delicious jackfruit. Manoj, a Thripunithura native, was the first one to climb the jackfruit tree. He has a doctorate in chemistry and is the supervisor of the project which grows the beautiful gardens underneath the pillars of the metro rail, using organic matter. Manoj was helped by Thiruvananthapuram native Suresh Kumar, a medical representative and his wife Revathy. The ripe jackfruits were lowered carefully using ropes and were shared by the group. The jackfruit lovers said good bye, promising to gather next week at another plot where jackfruits are ready to be plucked. The gathering was headed by voter's alliance coordinator Aswathy Krishna Mitrapuram, Yoga instructor Raghunath from Palakkad, BSNL employee Raghunath from Kozhikode, Suresh Babu who runs the SMA Abacus in Ernakulam, Varapuzha native Jessy who owns the Thamasoma online news portal, her husband Shibu and children Joyce and Rejoice, Chittoor native Seena and daughter Swathy, transgender Athidi who runs the Ruchimudra hotel in Kacheripady, Preethy, Swami Joshy Bose and ANTS president Anil Jose. Those who are interested to participate in the next gathering can contact: 9447498430 Fri, 26 Apr 2019 01:03:15 GMT When food becomes political One more day for the Kerala elections and the candidates were extremely working hard in the final leg of their campaigning. Many of them were so busy that they even forgot to have their regular meals. The voters too drank gallons of water to save them from the scorching heat. We are living in a society where food and food habits have become extremely political. People are socially, politically and religiously discriminated because of their choices of food. Black tea revolution One would immediately think about the communist party when they hear ‘kattan chaaya’ and ‘parippu vada’. However, the party leaders vow that this evergreen combination has got nothing to do with the ideals of the communist party. It was after the release of the super hit movie Sandesham, a political satire, directed by Sathyan Anthikad and written by Sreenivasan that the black tea began to be associated with the party. The communist party found a foothold in Kerala through the labourers who would work hard throughout the day. The party meetings and study classes for them were held usually in the nights. Black tea or chukku kappi (coffee flavoured with dried ginger) would be served to keep them refreshed after a day of hard toil. In Southern Kerala, coffee is the preferred beverage while it is the good old kattan chaaya in the Malabar regions. Instead of the dal vada, boiled tapioca and bird eye chilli chutney too were served at these meetings. However, food was served only occasionally. Biryani tales The inseparable relationship between the League House, the head quarters of the Muslim League in Kozhikode and delicious biryani is quite well known. It is said that biryani is a must for lunch at all the party meetings. It was true to a certain extent in the olden days. The incredible taste of the Malabari biryani goes back to the times when Malabar had exclusive trade relations with the Arabs. However, in the recent times, the popularity of biryani among the leaders of the league has diminished. The officials in the League House say that the leaders now prefer the regular Kerala meals over the biryani, which is loaded with fat. Countless vegetarian hotels are being opened in the Malabar area and food trends too are changing. It is a fact that many political leaders and their followers are choosing healthier eating habits, which is primarily vegetarian cuisine. The green coloured ladoo and green payasam (dessert) are still the favourite among the league workers to celebrate an election win. Battered porotta Hot and flaky porotta with delicious beef curry is considered as the favourite food of the Kerala Congress workers. However, the leaders of the party emphatically state that it is just a misconception. It was among the hard working farmers and workers in the high range that the Kerala Congress had found its footing. Delicious tapioca is still their favourite food. On Sundays, they love to feast on soft appam and duck stew from which wafts the delicious aroma of the spices. It was only towards the end of the 1980s that porotta made an entry to this food scene. Porotta wouldn’t turn stale that easily and it is extremely filling as well. So if you have had a porotta or two, you wouldn’t feel hungry for hours. It is again the movies which projected porotta as the favourite food of the Kerala Congress and an unavoidable dish in their party meetings. The politics of nothing Do the congress and the BJP have any signature dishes? The answer would be no. Lots of experiments were done by the Congress, led by Gandhiji, in the food habits. Gandhiji had even taught to give up food as a mode of protest. BJP’s leader Narendra Modi’s ‘Chai pe charcha’ had become quite popular. He was a tea vendor who rose to the top most position of India. However, the BJP is often discussed for its stance on what not to eat than what to eat. Mon, 22 Apr 2019 01:43:27 GMT The colourful Easter eggs have a joyous history of their origin If the delicious cakes add the perfect sweetness to ring in Christmas, it is the colourful Easter eggs which represent the hope and joy of Easter. The Easter eggs symbolize the resurrection of Jesus. It celebrates the restoration of faith and hope and the new beginning of life after defeating death. The tradition of gifting Easter eggs can be seen in many countries. However, the history of it and the beliefs associated with the practice may differ. In the United States of America and Canada, children believe that the Easter bunnies bring them the beautiful eggs as gifts. In Britain, from 15th century onwards, beautiful eggs made with flour and sugar was distributed after the Easter vigil. The custom of gifting Easter eggs began among the ancient Christians of Mesopotamia. It soon spread to other cultures as well. It is said that the practice of decorating egg shells, to celebrate the arrival of the spring season, goes back to the ancient times. Later, it became part of the Eastertide which is celebrated during the spring. On the Easter morning, the family members would hide the Easter eggs, with surprises inside it, for the kids to find out. In some churches, blessed Easter eggs are distributed among the parishioners, after the night vigil. What's inside the egg There are two different ways to make the colourful Easter eggs. The traditional method is to boil the chicken or duck’s egg and then painting the shells in attractive hues and patterns. Later, chocolate and plastic eggs became extremely popular. Candies or chocolates would be kept inside these eggs as a surprise element and wrapped in attractive glittery paper. Easter eggs, painted in red, have special significance in the Easter tradition. They are painted red in the memory of the blood of Jesus Christ. The Easter eggs also represent the empty tomb from which Jesus has resurrected. In the olden days, onion skin, beetroots and flowers were used to dye the egg shells. Later these natural dyes gave way to artificial colours. In the European countries, beautifully decorated eggs are gifted to friends and family to share the joy of Easter. Easter messages too would be written on the shells. Children are the real admirers of the Easter eggs. There are many fun games like the Easter egg hunt in which decorated eggs are hidden for the children to find. Egg rolling, egg tapping and egg dance are some of the games and activities played using the Easter eggs. Sun, 21 Apr 2019 00:54:41 GMT 5 traditional Kerala-style Easter recipes Easter in Kerala is incomplete without Vigil mass or Sunday morning mass followed by a sumptuous meal of non-vegetarian delights. Here is a list of all traditional Kerala-style Easter recipes you need for that celebratory feast. With a non-vegetarian side, a turkey roast, a Kerala bread, and coconut-flavoured pudding, these preparations are all you need to add flavour to the festivities. Easter chicken roast The staple food for Easter, the chicken roast rules over all other preparations this season. Cook it to perfection going by the age-old recipe, tried and tested for chicken roast. Read the recipe Roast turkey What's Easter without turkey? Cranberry sauce and gravy as sidekicks, the roasted turkey will be the perfect Easter dinner you can hope for! Read the recipe Tender coconut appam For one thing, appams are a celebration in Kerala; how can you say no to tender coconut appams? The perfect accompaniment to your chicken this Easter, relish them crumb by crumb! Read the recipe Puttu kozhi No feast would be complete without some spicy roasted chicken. What feels better than having a piece of puttu to go with it? How about combining both the dishes? Try out the traditional puttu kozhi recipe in which a shallow fried whole chicken is stuffed with rice puttu and spices and then roasted to perfection. Read the recipe Tender coconut pudding The soft jelly like pudding is as such hard to resist. Add to it, the tender coconut, and it's a battle won over the temptation. Read the recipe Fri, 19 Apr 2019 06:12:45 GMT 3-day meal plan with Kerala style curries Those who have full time jobs may find it difficult to cook elaborate meals. Here are some quick and simple recipes – two for each day – that can be consumed with plain rice. Beginners, too, can try out these recipes and hone their cooking skills. All these curries take less than 30 minutes to cook. These six recipes would help you prepare meals for three days. DAY 1 Potato stir fry Ingredients 3 potatoes 2 tsp coconut oil 2 tsp chilli powder ¼ tsp turmeric powder 1 ½ tsp salt Preparation Wash the potatoes well and cut into cubes with the skin on Heat coconut oil in a pan and add the cubed potatoes Into it add chilli powder, turmeric powder and salt Mix well and cook with the lid on When the potatoes have cooked well and cook on simmer with the lid off to crisp up the skin. Moru curry (spiced buttermilk) Ingredients 1 tsp coconut oil ¼ tsp mustard seeds Curry leaves 1 tsp garlic (crushed) 1 tsp ginger (crushed) 1 tsp green chillies ¼ tsp turmeric powder 500 ml buttermilk 2 tsp salt 1 tsp cumin-fenugreek (roasted and ground) Juice of half a lemon Preparation Heat coconut oil in a pan and add mustard seeds and curry leaves When the mustard seeds splutter, add garlic, ginger and green chillies Sauté until the raw smell is off Into it add the turmeric powder and sauté for a minute Add the butter milk and then the cumin and fenugreek. Note: Do not boil the buttermilk. Add the lemon juice of you want more souness. DAY 2 Crushed potatoes Ingredients 3 tsp coconut oil ½ tsp mustard seeds ½ tsp urad dal ½ tsp yellow lentils 4 cloves garlic (finely chopped) 4 green chillies (finely chopped) 1 onion (finely chopped) 1 ½ tsp salt ¼ tsp turmeric powder 1 tsp chilli powder 2 potatoes (boiled and mashed) Preparation Heat coconut oil in a vessel with thick bottom and splutter mustard seeds Add urad dal and yellow lentils and sauté well When the lentils turn brown add garlic, green chilies, onions and salt as required Sauté well Into it add chili powder and turmeric powder and sauté until the raw smell is off Add the mashed potatoes and mix well. Raw mango rasam Ingredients ½ cup toor dal 2 raw mangoes ½ tbsp chili powder ¼ tsp turmeric powder 1 tsp salt 2 tsp coconut oil 1 tsp mustard seeds 1 tsp fenugreek 2 dried chillies Preparation Add the toor dal, raw mangoes, chilli powder, turmeric powder and salt in a pressure cooker and cook until it gives 3 – 4 whistles When the pressure cooker has cooled down, add roasted mustard seeds, fenugreek and dried chilies Mix well. DAY 3 Snake beans stir fry Ingredients 250 gm snake beans 1 cup onion (finely chopped) 3 garlic cloves 1 tomato 3 green chillies 1 tsp chilli powder ¼ tsp turmeric powder ¼ tsp coriander powder 1 tsp salt Coriander leaves Preparation Add all the ingredients in a vessel with thick bottom and cook with the lid on There is no need to add oil or water Garnish with chopped coriander leaves. Rasam (without oil) Ingredients 100 gms lentils 2 tomatoes 2 garlic bulbs 1 tsp cumin ½ cup tamarind water 1 tbsp salt 1 tbsp rasam powder 1 tsp chilli powder ¼ tsp pepper powder Some asafetida Preparation Cook the lentils and tomatoes in a pressure cooker with water as required Into the cooked lentils add garlic and cumin Cook well When this mixture begins to boil add salt and tamarind water Add rasam powder, chilli powder and pepper powder and continue boiling Add asafetida and chopped coriander leaves and turn off the flame. Wed, 17 Apr 2019 06:08:15 GMT A lip-smacking culinary trip to Kumbalangi Extreme poverty and hunger prevailed in Kumbalangi in the past. People were forced to depend on bamboo rice to survive. Stephen, an elderly resident, recalls swimming across the backwaters to the land on the other side to borrow some rice. However, before he reached home exhausted, the rice was stolen. Stephen cried loudly over the loss and with tears in his eyes, still remembers that incident. "That area in the middle of the lake is full of silt. On its other side are crabs. There are prawns too," he says, trying to forget the plights of the past. "We had a sumptuous meal only during the feast and church festival," he adds. "Local dishes 'pachoru' and 'neeru' were indeed nectar for our kids," remembers Stephen. He represents the old generation of Kumbalangi that dreamed of having a meal of rice and fish curry. Stephen is also a witness to the transformation that Kumbalangi has undergone after it was designated as a tourism village. Unless visitors meet people like Stephen, they will miss the link between the life of the local people and the traditional local cuisine like 'pachoru' and 'erachipidi.' 'Pachoru' and 'neeru' Shaji Kuruppassery, secretary of Kumbalangi village tourism, informs that 'erachipidi' and 'pachoru' are available in a canteen near Kumbalangi bridge. "However, the canteen opens only in the evening. So for the benefit of tourists, housewives like Lincy will prepare the items during lunch time," he adds. Shaji's house is opposite the San Jose church. Lincy is his wife. Shaji helps Lincy in the kitchen even as he shares local knowledge. "Kumbalangi Island is 5.5 km across and the residents number around 45,000. Fish and meat are the favourite dishes of the people here. When the Kumbalangi model tourism development society was formed, our cuisine’s fame spread across the world," he says. "Tourists who reached the place to experience the attractions of the tourism village promoted the local dishes wherever they went," Shaji points out. He too remembers the tough times he had to face during childhood. "There was poverty all around and the backwater was the only source of livelihood. But now everything is different. Tourism has changed the face of Kumbalangi, ushering in prosperity. When homestays were opened, old traditional dishes of the place acquired a new taste. There is great demand for items like duck roasted on banana leaf, prawns sautéed on leaf, 'chiratta puttu,' liver curry and 'pidi,'" he says. Meanwhile, Lincy shows how to prepare liver curry. One kg of buffalo liver is finely chopped. Green chilli and ginger paste is applied to the meat, which is then cooked in a pressure cooker for 30 minutes and kept aside. Dry coconut, garlic, cardamom, cloves, cinnamon bark, coriander powder and turmeric powder are ground together into a masala, which is then applied to the cooked meat. A small pan is taken; onion and dry chillies are sautéed in one spoon oil and added to the meat, stirring thoroughly. The aroma of the heated dry coconut on meat is indescribable. This liver curry is served on top of 'chiratta puttu,' which is a great combination. "It was my mother who taught me the preparations. Now I don't need anybody's help to prepare a feast for up to 30 guests," says Lincy. To demonstrate her mastery over cooking, Lincy prepares buffalo meat curry. She applies green chilli and ginger paste to the meat along with salt and cooks it in the pressure cooker. Meanwhile, she cuts onion, shallots, bird's eye chilli and red chilli and sautés these in oil. Turmeric powder, masala powder, clove, cardamom, pepper powder and fennel seeds are then mixed together. This masala is added to the cooked meat and stirred thoroughly for five minutes. The meat curry is relished in combination with 'pidi,' which is made by steaming a mixture of powdered rice, scraped coconut and salt. Another traditional item of Kumbalangi is 'pachoru.' It is made by boiling raw rice to which coconut milk is added. Pachoru is eaten along with ‘pani’ made of jaggery. Pachoru presents a beautiful sight and rivals even marble cake. Duck roasted on leaf Another tasty dish unique to Kumbalangi is duck or prawns roasted on banana leaves. It is available at Puzhayoram resort located on the banks of the lake at Poopanakunnu. Sergil and his wife Fancy will prepare the dish for guests. The first step is to clean the prawns and apply masala paste. "Prawns are marinated with a paste of pepper, turmeric, coriander and cloves and cooked in oven for 3 minutes. Some part of the paste should be kept aside earlier. This paste along with a piece of cooked prawn should be ground and applied to the remaining prawns. The prawns have to be kept in a freezer for some time. Prawns are then brought to room temperature, wrapped in banana leaf and shallow fried in oil," explains Sergil. This dish was improvised by Sergil from Kumbalangi's traditional prawns fry. Its taste depends on the masala combination, cooking and care in frying. Sergil had earlier worked in a ship but had left that job to turn his house into a resort. He invited guests offering them the special dishes of Kumbalangi. The biggest attraction has been the prawn preparation. Another item in demand is roasted duck. Sergil explains how to make it. "One kg of duck meat is divided into two pieces and marinated with pepper, cloves, curry leaves and coriander powder mixed with olive oil and salt. The meat is then half cooked in a pressure cooker. After taking it out the meat is chopped into fine pieces and kept in freezer. Meanwhile, cinnamon, cloves, cardamom, coriander powder, turmeric powder and chilli powder are grinded. Now the meat is taken out and cooked again with this paste and thick coconut milk. It is then covered with banana leaf and shallow fried," says Sergil. The ideal combination with this dish is potato fry, he adds. An old adage says that to understand a land, one should taste the local cuisine. This saying is entirely true regarding Kumbalangi. Tue, 16 Apr 2019 01:23:22 GMT Vishu sadya, the Malabar way - a complete recipe list Vishu, Kerala's New Year, celebration in Malabar is similar to that in rest of the state till the list reaches sadya - the sumptuous lunch. Just like in rest of the places, the 'Malabari Vishu' starts with the kani - an assortment of auspicious items, bursting crackers, giving kaineetam - a token of blessing. But when the proceedings reach sadya – a 26-course meal served on a plantain leaf, the menu literally changes. While rest of the Kerala serves a vegetarian meal for lunch, fish and meat take pride of place on the plantain leaf in Malabar. Other than the usual sambar, pulinji, avial, rasam and payasam, Malabarites also need a fish curry (mostly thenga aracha meen curry) and/or a mutton masala curry – not chicken or beef which are part of the common lunch/dinner menu - for the sadya. There is a unique way to start the Malabari sadya, says Thangam Vijayan, a seasoned foodie from Kannur. “We have a habit of starting our lunch by crushing the pappadam on a steamed banana. Add a bit of ghee and sugar and it is heaven,” said Thangam. Watch the video to get a feel of it. Here is a list of Malabar recipes put together by Thangam for this Vishu. Special meat masala curry Vishu is generally celebrated with an array of delicious vegetarian preparations. But the culturally rich Malabar region stands out in this regard with its non-vegetarian recipes for the harvest festival. Mutton masala curry is one such preparation. Read the recipe Nenthrakaya erissery The light sweetness of nenthrakaya/plantain seasoned with coconut, curry leaves and spices, makes this curry absolutely delicious. Nenthrakaya erissery is the best side dish you could have for this Vishu. Read the recipe Avial The star dish of every Kerala sadya, the avial can be made with different vegetables. Now, whatever vegetables you choose, the ground coconut with spices and the nal drizzling of the coconut oil over the avial makes it impossible for you to get this wonder dish out of your mind. Read the recipe Sweet and sour eggplant curry Eggplant is a versatile ingredient because of its chewy texture that absorbs flavours very easily. This recipe is not your regular masala preparation. There has a sweet twist. Jaggery balances the flavours in this exciting Vishu recipe. Read the recipe Pachamanga pachadi Pachamanga pachadi is the sweet addition of Vishu sadya. It is easy to make with the following recipe. Read the recipe Chakka puzhukku Mashed jackfruit with pulses is the staple food of Keralites during the summer. It's succulent, with a smooth savoury flavour. Read the recipe Pulinji There's always some space on the plantain leaf for the inji curry - the hot, tangy and slightly sweet pickle that complements all the other dishes for the sadya. Read the recipe Parippu pradhaman It is always a must to finish your Vishu feast in perfection and a payasam is the best choice. Try this authentic Kannur preparation of Parippu pradhaman and enjoy this Vishu with your loved ones. Read the recipe Sun, 14 Apr 2019 10:31:13 GMT 5 recipes you shouldn't miss this Vishu There's no doubt that the wait of the year is Vishu not just because one gets kaineetam but also because of the Vishu sadya with lots of traditional dishes and lip-smacking payasams. And there's no Vishu without tasting dishes made of chakka (jackfruit) and manga (mango). Here are few dishes specially picked by us for this Vishu. Kasuvandi thoran Kasuvandi thoran or cashew thoran is not a usual dish you see in sadya. But this special side dish is worth a try for this Vishu. Read the recipe Mulaku chuttaracha manga chammanthi This roasted chilli chutney with raw mango is a perfect side dish for meals and sadya. The taste of coconut mixed with raw mango and dried chillies will make you drool, while just thinking about it. Read the recipe Kani ada The auspicious Vishukani on the day of Vishu is backed by the ceremonial Vishu ada; it is the best start you can ask for on the glorious day. Read the recipe Mango pachadi This cracker dish is easy as a wink, and makes for an addictive combo of mango, coconut milk and shallots. A vehemently Keralite dish with coconut oil and mustard seeds for seasoning, this deliciousness adds a punch to the traditional feasts. Read the recipe Idichakka thoran Jackfruit is sure the rage during the summers in Kerala, but have you tried the tender jackfruit stir-fry? Its soft innards are perfectly cooked and then sauteed with coconut and other condiments to perfect the savouriness. Read the recipe Thu, 11 Apr 2019 06:39:41 GMT Lakshmi Nair celebrates jackfruit in her debut vlog Popular culinary expert and television presenter Lakshmi Nair has started a YouTube channel called lakshminairvlogs and has already aired its first episode. It is the good old jackfruit which got featured in the maiden episode of the vlog. In the video, Lakshmi Nair shows how to cut open a ripe and juicy jackfruit. All the parts of the jackfruit including its seed and membranes are edible. Lakshmi says, in the vlog, that she would prepare delicious dishes with jackfruit in the upcoming episodes. In the video, Lakshmi cuts open a jackfruit; separate the bulbs and clean it by taking out the seeds. The video ends with Lakshmi blending the jackfruits bulbs into fine paste, ready to prepare delicious jackfruit ada (steamed patties). Recently, an article in Guardian described jackfruit as a, “gross looking lump of fibre with no taste to speak of.” However, it didn’t go down well with a particular section of people and the article was widely panned on the social media. It was said in the article that some people ate jackfruit “only if they had nothing better to eat.” Wed, 10 Apr 2019 00:22:47 GMT Special crab curry of the paniya tribe of Wayanad Wayanad district is home to a number of tribal communities and their unique cultures. The most prominent among them is the Paniya tribal community. It is believed that the paniya tribes who lived a free and independent life at Ippimala, in the Banasura ranges, were enslaved by the 'janmis' (landed aristocracy). The people of the tribe take pride in their heritage and still call themselves the 'children of Ippimala.' It is estimated that there are around 70,000 members in about 15,800 paniya families in the Wayanad district. Traditionally, the paniya community never indulged in agricultural activities. They used to hunt for food from the woods and Kabani River. Fresh fish, crab and tapioca mainly constituted their cuisine. Kabani is the only river in Kerala which flows to the east. The crabs which are abundantly found on the wetlands of Kabini are a favourite delicacy of the paniya tribe. Fresh crabs are roasted over hot coals. Special chutney made with roasted crab meat and chillies, called bajji, is loved by the paniya people. Crab and colocasia stem curry is a favourite too. Chopped colocasia stem and crab are cooked in boiling water. A coarse paste of ginger, tamarind, salt and chillies is added to add flavour. This paste is added into the boiling mixture of crab and colocasia stem. The nutritious crab curry tastes delicious with rice which has bran on it. In fact, the elderly attribute the secret of their amazing health to this tasty combination. The paniya tribes work hard throughout the day and often complain of severe back ache and body pain. It is said that this delicious crab curry has excellent medicinal properties which eases body pain. Sun, 07 Apr 2019 01:13:47 GMT