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South India Under One Roof
A bowl of Mutton Biryani was served with Coconut Raita, which was an eye-opener for me. The coconut raita is a delightful mix of cool, creamy, sweet, and slightly tangy flavours with a hint of spice, making it a perfect accompaniment to balance out the richer, spicier mutton biryani.
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Divine Flavours at Paati Veedu
Paati Veedu embodies nostalgia and tradition, offering a unique glimpse into Tamilian culture through its food, ambience, and hospitality. Whether you're seeking a taste of home or an introduction to Tamilian cuisine, this restaurant promises an unforgettable dining experience.
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Kerala Toddy Shop Dishes – cooking demo
Sharing recipes and conducting cooking demonstrations evoke a profound sense of joy and fulfilment for me. Witnessing participants, spanning generations, eagerly learning to cook ignites a sense of communal excitement. The bond shared in these classes extends beyond the kitchen, evolving into enduring relationships.
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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.
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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.…
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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.
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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.
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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.
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Eggless Taiwanese Pineapple Cakes
These little Taiwanese Pineapple Cakes make a delightful treat, blending the sweetness of pineapple with the richness of the crust for a well-balanced and satisfying experience.
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Nostalgic Sardine Curry
Sardine Curry holds nostalgic significance for many non-vegetarian Singapore Indians. Many households, including mine, routinely stock one or two cans of Ayam Brand Sardines in Tomato Sauce for culinary emergencies.
