Festivals are a time to attend poojas, meet the family and have good food. By good food I mean authentic, traditional recipes that have been handed down from many prior generations. Most of such dishes call for long and tedious processes. Yet, that does not stop many homes from preparing them all with great enthusiasm.
Time and time again salads crop up in our everyday menu. They are either welcomed or looked down upon. Most of times its the later. They are assumed to be without the ‘taste’ element. But in fact salads can be quite the opposite. They need not be coated with creamy dressing for them to be appealing. A simple blend of ingredients topped with South Indian tempering can make a really delicious salad. I am talking about the dish from Udupi Brahmin cuisine – Kosambri.
….A must during festivals!
A South Indian festive menu you know is never complete without a payasam for dessert! And one THE popular payasam is the Paal Payasam..
“Your life is an occasion. Rise to it.”
A quick antidote to perk up a dull day is always a welcome. Something to chase away the doldrums. And happiness takes its place. To brighten up our day and shower it with sunshine. You close your eyes and you can feel yourself engulfed in the warmth of the golden rays. All your worries melt away.
Semiya kheer or Semiya Payasam, a royal and rich sweet for any festive occasion..
The breakfast debate and ‘who’ or ‘what’ finally won??
It all started with a simple question, “What`s for breakfast tomorrow?” A question that arises regularly in our home followed by “What`s for lunch”? or “What`s for dinner?”. But that day was different.
The question is normally raised and amma or I decide what the menu is, depending on who is doing the cooking. But that one day, one question put forth as usual and there unraveled a host of discussions. Different memebers had different views. And the dilema was in finding an option that was acceptable by all!