"Mallu"-customised by us Indians to address the Malayalees from God's Own Country-Kerala. A beautiful tourist attraction indeed!
Seriously in my opinion, it's a state beautiful for chasing the monsoons, watching all those Poppy Kudas (umbrellas) unfolding and all the following pics which I have shared in an earlier post as well.
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| One of my bakes placed over an ad that I found and snipped years ago from a magazine. I loved the quote and the colour scheme and found it an ideal colour contrast for my chocolate cake. |
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A typical sadhya (feast/meal) on the occasion of Onam. (The Harvest festival of Kerala)
I know I may get a few criticisms, rotten tomatoes and brickbats here as the sides may not have been arranged that well on the banana leaf in the correct sequence. |
The nostalgic train journeys back and forth my home town and the capital city, Thiruvananthapuram.
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| The famous Poppy Kudas/Umbrellas |
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| Plantain leaves used for various purposes...mainly as disposable plates. |
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| Lotus |
Lottery sale...these guys will be literally after you here and there in a few common places or there are some folks after them for a lil bit of luck.
My point is there is so much to love about Mallu Land indeed with a few pics shared here but...I love the chaotic place I came to post my marriage and where I grew in leaps and bounds as a person, a wife, a teacher, a mother, a jewellery maker and a food blogger. This is the place that maketh me if I may say so-My Madras/Chennai, Tamil Nadu and I have found so much happiness in many things and one such happiness I am sharing here- is that in my lil Square box.
Most of us South Indian do a tadka/tempering (seen in previous post) to our dishes. Some of us need a few other ingredients besides the usual suspects for a tempering...the usual suspects being mustard, cumin seeds, dry, red chillies, split chickpeas etc The others are crushed ginger, curry leaves, finely sliced garlic, green chillies and of course the shallots-those pretty in pink pearls!!!
To save time and energy, I do trap this happiness in advance in four compartments. they are my most abused guys in the kitchen and I think it would be the same with many homes in South India (to be specific, Kerala)
The garlic and ginger can be placed like so for long. The onions do sweat and change texture after a while so all of this is best to be used as fast as possible and refilled every fourth day or end of the week depending on how much you use them. Saves you a lot of time!
A nice summery buttermilk can be made with the above sans the garlic!
Sliced shallots when caramelized or browned gives that finishing touch when poured over the curries in many South Indian dishes!
Garlic and ginger is used a lot at home not only for the aroma but for its flavour and how it takes the dish a notch further. It is needed in many recipes that concentrate on non-veg recipes. Finely chopped garlic, along with crushed dry rosemary into a tbsp. of olive oil goes as a nice drizzle over your focaccia!
Crushed ginger along with cardamom beckons a nice Chai/cutting Chai...in your ginger tea! Oh boy!!! I am off to make one now...so do try these joyful elements that smile back at you. It saves on a lot of your time while rushing off to work or in a mad hurry multitasking!
You can also coarsely grind the garlic and ginger together with a tad bit of salt to store as your ginger-garlic paste. Can be frozen then for longer storage but I do not. I love to have things fresh like so. These are meaningful food preps and gets utilised in our cooking at a rapid pace.
Always use fresh ingredients and do not store for long. They have to be refrigerated in an airtight container for less than a week and do refill when exhausted!
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| pic used from google images |
The nostalgic train journeys back and forth my home town and the capital city, Thiruvananthapuram.
Lottery sale...these guys will be literally after you here and there in a few common places or there are some folks after them for a lil bit of luck.
My point is there is so much to love about Mallu Land indeed with a few pics shared here but...I love the chaotic place I came to post my marriage and where I grew in leaps and bounds as a person, a wife, a teacher, a mother, a jewellery maker and a food blogger. This is the place that maketh me if I may say so-My Madras/Chennai, Tamil Nadu and I have found so much happiness in many things and one such happiness I am sharing here- is that in my lil Square box.
To save time and energy, I do trap this happiness in advance in four compartments. they are my most abused guys in the kitchen and I think it would be the same with many homes in South India (to be specific, Kerala)
The garlic and ginger can be placed like so for long. The onions do sweat and change texture after a while so all of this is best to be used as fast as possible and refilled every fourth day or end of the week depending on how much you use them. Saves you a lot of time! 
Sliced shallots when caramelized or browned gives that finishing touch when poured over the curries in many South Indian dishes!
Garlic and ginger is used a lot at home not only for the aroma but for its flavour and how it takes the dish a notch further. It is needed in many recipes that concentrate on non-veg recipes. Finely chopped garlic, along with crushed dry rosemary into a tbsp. of olive oil goes as a nice drizzle over your focaccia!
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