Dry Fish
The state of Kerala is known to be the most literate state in India and one is able to understand why after noting the Malayali’s profound love for fish.
Fish is an integral part of Kerala cuisine, including breakfast, indicating the vast diversity of recipes that are available considering it is often eaten twice or thrice a day. The benefits of fish are well publicized, specifically that the Omega 3 fatty acids help in brain development. Continue reading
Raxa interns and Amie, pre-mixing!
Christmas is still two months away and Cardamom County is nowhere close to a location that receives snowfall, but we still rang in the holiday season a little early by holding the unakka pazha kootu ceremony. Unakka pazha kootu is a mixture of dried fruits, spices, and liquor, which is used as the core ingredient to make Christmas cake and pudding.
Setting the alcohol and mixture on fire
A MASSIVE amount of dried fruits—dates, cherries, cashew nuts, black current, sultanas, apricot, plums, fig, ginger peel, and orange peel—were elaborately and colorfully organized on top of carefully plastic lined tables laid out side by side inside the conference hall. Then, Shinou, our bakery chef, lit up a candle and literally set the fruits and alcohol on fire! Continue reading
A Kerala Christmas season always includes a plum cake and throughout the state people begin the preparations well in advance of the holiday itself. It’s considered auspicious to invite friends to mix the ingredients that must “marinate” for 2 months prior to the actual preparation of the cakes. Cardamom County’s Cake mixing ceremony took place yesterday, 16th October. It’s a tradition at the hotel to welcome the holiday season with a fruit soaking ceremony that included staff and guests from around the world.
Property Manager Naveen Mohan described the event perfectly:
This Cake mixing ceremony happened at Raxa Collective, Cardamom County, Thekkady yesterday. The warm, friendly staff of the hotel led everyone to the ceremony. It’s a tradition at the hotel to welcome the holiday season with a fruit soaking ceremony ahead of Christmas. There were massive steel basins with candied ginger strips lining the bottom, and huge trays filled with fruit – raisins, black currants, candied orange peel, candied cherries, etc. And of course the all important ‘spirit of the season‘ in bottles – wine, rum and whiskey to soak the fruit. To set the ceremony off, we were each handed gloves, aprons and chefs hats. We set to work with handfuls of fruit ceremoniously dumped into the steel basins and started mixing the fruit. Once all the fruit was in and well mixed, ladles of the liquor were flambéed over the dried fruit and then the bottles were emptied in one by one. Continue reading
Praveen Kumar
Murukku is a crunchy tea time snack traditionally served in Kerala homes and tea stalls. The main ingredient for murukku is rice flour, with cumin and red chili powder added for flavour and asafetida for added colour.
Photo credits : Nobi Pauls
Similar to many other cultures, a traditional meal in Kerala ends with maduram, something sweet. Payasam is the classic Kerala dessert. There are many varieties of payasam; Paal Pyasam, Paruppu Payasam, Semiya Payasam and Ada Pradhaman. Continue reading
Photo credits: Tintu
Toddy shops are not just about toddy. They are also known for the food they serve, mainly the spicy variety. The particular dishes vary from the region to region. The eastern part of the state favours dry food while in the central and southern districts seafood is preferred. Continue reading
The 20th annual World Porridge Making Championships will take place in the Scottish Highland village of Carrbridge on Saturday 5th October 2013.
We should have known such an event existed. Now that we do, but being stuck in south India with no time to witness it first hand today, we will watch it from afar; but we have marked the calendar for next year’s championships. Meanwhile, you might find interesting how we came to know about this event.
Photo credit: Ranjith
The Kerala speciality Vattayappam is a steamed rice cake made with rice flour, sugar, yeast, cashews, raisins and coconut milk infused with the wonderful aroma and taste of cardamom. This is a traditional tea time snack.
Rachel Laudan says it very plainly:
Yeah, my new book, Cuisine and Empire: Cooking in World History will be out very soon. Continue reading
Photo credit: Ranjith
The United Nations World Tourism Organization (UNWTO) invites people world wide to participate in World Tourism Day on September 27 every year. Kerala enjoys unique geographical features that have made it one of the most sought after tourist destinations in Asia. Continue reading
Dum biryani
Dum biryani is a baked rice dish layered with meat (chicken, mutton or beef ) that first originated in the Mugal cuisine of the 16 th -19 th centuries. It was a festive dish, costly to prepare and eaten mainly in the royal courts. Traditionally the biryani pots were sealed with dough before baking then cracked open at the table in a technique called Dum. Continue reading
Parotta is a layered flat bread of Kerala, related to the Lacha Paratha of north India. Although it is found in many roadside restaurants, it is often served in special events and festivals. Parottas are eaten with chicken, mutton, beef and vegetable gravy. The main ingredients of parottas are Maida (white flour), baking powder, egg, vegetable oil (or ghee) and water. Continue reading
Fish fry with Tapioca and boiled rice
Fish in Kerala is called meen and Fish Fry is commonly known as meen varuthathu. Traditionally it is served with boiled rice and tapioca. Continue reading
Boiled Tapioca and Green chilies chammanthi
Native to Brazil where it is known as Manioc, tapioca is the most popular ingredient in Kerala cuisine, second only to coconut. A large variety of delectable dishes can be prepared from this starchy root vegetable. One example is boiled tapioca and green chilies chammanthi, which are often eaten as evening snacks. Continue reading
The concept of ethical eating isn’t new to these pages and neither is the suggestion that cuisine might be the secret weapon in the fight against invasive species. So we were thrilled to read about chef, artist, environmentalist and social activist Bun Lai’s menus based primarily on what he can forage from his 100 acres of shellfishing grounds off of the Thimble Islands in Connecticut.
The kitchen is the perfect place to exhibit the spirit of exploration and creativity–why not exploit it as a method of controlling ecological pests?
Chammanthi
Chammanthi is one of the Kerala’s regional dishes. Traditionally whole coconut and red chillies are roasted over burning charcoal and then pounded and freshly ground with onion, curry leaves, ginger, tamarind and salt on an Ammikallu (a classic tool consisting of slightly concave stone with a cylindrical pestle). Continue reading
Uzhunnu Vada
Uzhunnu Vada is a very common snack in South India, and is often found at breakfast with items such as Idli, Sambar and Chutney. The main ingredients for this dish are black lentils, ginger, onion, salt and curry leaves. Continue reading
Chakkayappam (jackfruit dumplings) is a popular seasonal and authentic snack from Kerala. The main ingredients and preparations for Chakkayappam are a smooth paste made from chopped Jackfruit flesh incorporated with rice flour, grated coconut and jaggery mixed together to prepare a dough. This dough is then wrapped in fresh green bay leaves shaped into cones and steamed. The flavour of bay leaves and jackfruit together creates a deliciously unique taste. Continue reading
Kitchen Confidential juggled with foodies’ fascinations in new and unusual ways, and since then reality television seems to be the appropriate new home for that side show. Oddly, it began in 1999 with an article in the New Yorker. So it is only fitting that the magazine has been balancing those dynamics with the work of less celebrity-oriented writers ever since. None better than Bill Buford, who gets out there, and in there, like a citizen scientist for the story (though he is not shy of carny, either). Here what catches my attention is the collaboration, but plenty on the ethos of an artisan, the farm as the garden of eden, and last but not least the role of food in heritage and heritage in food (click the image above to go to the article):
Two years ago, during the summer of 2011, Daniel Boulud, the New York-based French chef, told me he had been thinking about a project that we might do together. We were both in France at the time. I was living in Lyons—I had moved there in order to learn French cooking—and Boulud was visiting his family in Saint-Pierre-de-Chandieu, a nearby village on a wooded ridge in the open countryside. Continue reading
A fan sporting a dwarf beard and helmet woven from yarn. Both photos of convention by Flickr user Caliopeva.
My brother Milo and I spent the July 4th long weekend with some family friends in Baltimore, which neither of us had visited before. We were all there primarily for the North American Discworld Convention of 2013, a gathering of fan(atic) readers of Sir Terry Pratchett’s Discworld series at the Baltimore Waterfront Marriott, where the Church of God in Christ also had an event over the weekend (Marriott’s booking office has a sense of humor, it seems). We all had a great time attending various interesting panels and amusing activities, and seeing the diverse array of costumes that readers created and brought to display, and look forward to the next convention in 2015! If you haven’t read any of Pratchett’s work, he specializes in British satire and is often compared to P.G. Wodehouse and Douglas Adams. I like recommending Men at Arms or Night Watch to those interested in reading any of his Discworld series (soon over 40 books total), but he also wrote a book with Neil Gaiman called Good Omens that is one of my all-time favorites.
Speaking of books, if you’re ever in Baltimore on a weekend, you should most definitely check out the Book Thing and revel in the strange feeling of walking out of a building with bags full of books that you haven’t paid for: Continue reading
Organikos 