Dried neem flowers are a cherished ingredient in Tamil cuisine, valued for their medicinal benefits and subtle bitterness. Rich in antioxidants and antimicrobial properties, they aid digestion, detoxify the body, and help regulate blood sugar levels. In Tamil households, these flowers are often roasted in ghee and added to dishes like neem flower rasam, a…
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Health Benefits of Jackfruit: A Superfood for Malayalis
Jackfruit holds a special place in the hearts of Malayalis, deeply intertwined with their culture, cuisine, and traditions. This massive fruit, often called the “poor man’s fruit,” has been a staple in Kerala households for generations, providing nourishment in various forms. Packed with fiber, vitamins, and antioxidants, jackfruit offers numerous health benefits, including improved digestion,…
Delicious WFPB Kidney Bean Salad Recipe
A whole food, plant-based (WFPB) kidney bean salad is a flavorful and nutrient-dense dish that perfectly aligns with a healthy lifestyle. Made with boiled kidney beans, diced cucumbers, tomatoes, red onions, and bell peppers, it offers a refreshing mix of textures and flavors. Fresh herbs like cilantro or parsley enhance its taste, while a simple…
Healthy Barley Idli: A Nutritious Twist on Tradition
India’s diverse culinary heritage is enriched by regional specialties, and South India’s idli and dosa are among its most iconic contributions. Over time, these traditional dishes have evolved into fascinating variations, blending health benefits with taste. One such innovation is barley idli, a nutritious twist on the classic. Barley, known for its high fiber, essential…
Karonda Pickle
Karonda (Carissa carandas), also known as Bengal Currant, Christ’s Thorn, or Carandas Plum, is a spiky, evergreen shrub native to India but also found in Malaysia, South Africa, and other parts of Asia. Widely used in Rajasthan and other regions, it is primarily known for its role in pickles, though it can be used in…
How to Make Authentic Vadukapuli Naranga Achar
Vadukapuli Naranga, also known as wild lemon or Kondattam Naranga, is a large, thick-skinned citrus fruit commonly used in Kerala cuisine, especially for making traditional pickles served during feasts (sadyas). Unlike regular lemons, it has a strong citrus aroma, high acidity, and a slightly bitter taste, making it ideal for pickling rather than juicing. The…
Benefits of Foxnuts: Nutritional Powerhouse Unveiled
Growing up in a traditional Indian vegetarian household, I was accustomed to a diverse array of vegetables, often consuming around 40 different varieties weekly. Despite this rich culinary exposure, I never encountered foxnuts during my childhood and youth. It was only in the past decade that I became aware of this unique food. Foxnuts, also…
Nostalgic Deepavali Jelly Recipe
Jelly always brings nostalgic memories. This was one dish that was always made for Deepavali, the Festival of Lights. Normally, making of sweets and savouries began immediately after the end of Navrathri, about three weeks prior. About 3-4 of each were made in huge quantities. We are six siblings who were ever-hungry. My Dad too…
Jeera Rice (Cumin Rice)
Jeera rice, also known as cumin rice, is a staple in Indian cuisine celebrated for its simplicity and aromatic flavor. Traditionally, it involves tempering cumin seeds in ghee or oil, which are then mixed with cooked rice. While basmati rice is commonly used, other varieties like jeerakasala or kaima rice are also popular, especially in…
Manga Pesaral (Instant Mango Pickle)
Kalyana Manga Pesaral is a traditional raw mango relish that holds a special place in Malayali households, especially during weddings and festivals. This simple yet flavorful dish is made using finely chopped raw mangoes mixed with green chilies, shallots, and salt, sometimes enhanced with coconut oil for extra aroma. The tangy and slightly spicy taste…
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