-
The Versatile Chayote
It is generally recommended to peel the skin, especially if it's thick or tough. However, if the skin is thin and tender, you may choose to leave it on, especially if you prefer a bit of texture in your dish. Chayote contains a single large seed in the center, which should be removed before cooking.
-
Exploring Indian Gooseberries
Indian gooseberries, also known as Nellikkai in Tamil cuisine and Amla in Hindi, are cherished for their distinctive appearance and unique flavour. These small, round fruits typically measure about 3-4 cm in diameter and have a smooth, greenish-yellow skin with faint ridges. The flesh of the fruit is slightly translucent and encases a pit. In terms of taste, Indian gooseberries offer a complex blend of flavours. They are predominantly sour and astringent with a hint of bitterness and a subtle sweetness. The sourness is intense and tangy, making it a defining characteristic of dishes it is used in. The astringency of Indian gooseberries can be somewhat overpowering for some palates.…
-
I LOVE RED ONIONS
When incorporated into dishes, red onions lend a rich complexity and depth of flavour, balancing out the spices and other ingredients. They form the flavour base for many dishes, such as curries, dals, and vegetable stir-fries. Finely chopped red onions are often added to salads for a burst of freshness and crunch. Furthermore, red onion chutneys and relishes are popular accompaniments to thosai, idlis, and rich rice dishes like briyani, providing a zesty contrast to savoury dishes.
-
Red Spinach: A Colorful Twist on Nutritious Greens
The leaves of the red spinach are red, slightly broad and oval-shaped; tender yet robust, and offers a satisfying texture in dishes. The stems ranging from pink to deep red are succulent and add a subtle sweetness to the overall flavour profile.
-
Serpentine Delight: Snake Gourd
The outer skin is usually thin, and the flesh inside contains small, soft seeds. While peeling is a common practice, some recipes or personal preferences may call for leaving the skin on. In such cases, thorough washing is essential to remove any dirt or residues.
-
Sunny, Sprightly, Sessile Superstar!
As a child, I used to accompany my aunty to some school fields in the neighbourhood and forage for this leafy vegetable usually after a heavy rain. I was told that it would be easier to pull it off the wet ground. Recognizable by its bright green leaves, tender stems, and small prickly white flowers, Ponnanganni is prized for its nutritional value.
-
Byadgi Chillies
In Indian culinary practices, Byadgi chillies are a prized ingredient, often used in their dried form. They are ground into a fine powder, adding not just color but a mild heat and a hint of fruity, smoky flavour to dishes.
-
Guntur Chilli
In Indian kitchens, Guntur chillies are a staple, enhancing the flavours of diverse dishes. They are used in various forms, including whole, powdered, or as a key ingredient in spice blends like curry powder or sambar masala.
-
Ramnad Mundu Chilli
The chillies can be added whole, chopped, or ground into a paste, depending on the recipe requirements. In South Indian cuisine, some spices are usually tempered in oil or ghee and added to the dishes. I usually use Ramnad Mundu chilli when tempering the spices as it adds a special flavour and the necessary heat to the dishes.
-
Indonesian Long Red Chilli
The smell of Cabe Merah Panjang is somewhat fruity and slightly earthy, with a mild aroma compared to other chili peppers. Their texture is firm and glossy, with thin walls and a smooth surface. Inside, they contain seeds that contribute to their heat but are relatively easy to remove if a milder flavor is desired.
