Chef Soju's World https://chefsojusfood.com Explore the cuisines and culture with a Connoisseur Thu, 25 Nov 2021 12:14:19 +0000 en-US hourly 1 https://wordpress.org/?v=5.7.11 Christmas Cake Mixing Ceremony https://chefsojusfood.com/christmas-cake-mixing-ceremony/?utm_source=rss&utm_medium=rss&utm_campaign=christmas-cake-mixing-ceremony https://chefsojusfood.com/christmas-cake-mixing-ceremony/#respond Sat, 20 Nov 2021 12:08:27 +0000 http://chefsojusfood.com/?p=1586 Fruit mixing ceremony

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“More to Mix , Merrier the Feast”-Chef Soju Philip

Rich and divine Plum cake is the much celebrated icon of Christmas. A celebration without cakes is tough to imagine. as everyone takes pleasure to make their own version of Plum cakes perfect and pleasing. The shops and bakeries across the globe will be stacked with colorful boxes of cakes, the display shelves are neatly arranged with elaborately decorated Christmas cakes and goodies which will attract tens of thousands of customers every year. Mega cake sales and Cake exhibitions were part of this celebration. Tower of cakes and big gigantic model made by cake and sugar were displayed in prominent exhibitions. Ginger bread houses were set up lavishly to create the ambiance of the Holy Birth and Bethlehem. I remember my early days in hotel and when I was working at Bangalore, now known as Bengaluru. Every year in the month of December there will be a Grand cake exhibition will take place which organised by a famous Bakery cum Super stores. In that event, variety of cakes were there for sale and display and the highlight will be a gigantic structure of any famous monuments or churches which made of cake and sugar. In that year it was the Holy shrine of Velankanni, if my memory is correct. It was marvelous. We always witnessed long ques in front the exhibition venue through out the day which underlines the wide acceptability of this event every year.

As I said already, Plum cake has a major role in the Christmas festival. Everyone will start arrangements for the cake preparation even months back. One event which coincides with the Plum cake making is the famous ‘Cake mixing ceremony’. The name says Cake mixing ceremony, but actually its a Fruits mixing ceremony. The dry fruits which required to make the cakes has been bought, cleaned and mix with liquor and spices, keep it in air tight containers for months to mature and absorb all the goodness of spirit, then mixing with refined flour, egg, butter, essences etc to make the delicious and divine treat of Christmas.

The history of the Cake mixing ceremony dates back to 17th century. It is believed to be originated in European continent especially at England where after the harvest, people collect and segregate the best fruits available, dry them and soak with the finest liquor and preserve it for the festival season. The cake mixing ceremony has started as a social event in big families and communities where it was an occasion of social gathering, unity and par taking in the custom and tradition which everyone took pride to participate. It was a symbol of hardworking and unity among the society and families. There were also a custom of exchanging these mixed fruits among the families as a symbol of love and sharing. After all the hard work and careful effort, all will eagerly and patiently waiting for the holy festival and the outcome of all these efforts to results as one of the best Plum cakes which can produce. Before this ceremony was happened in household and communities and later on it gained a wide arena as world took over it. The hotels, bakeries, institutions all were take pride to conduct Cake mixing ceremony every year as a symbol of official starting and warming up for the big festive season.

Its still a debatable topic that why the Christmas cake is called ‘Plum Cake’. With the available documents it is believed that the name has originated at England where the raisins or currants were known as ‘plums’ and it was used in abundant in cake making and called ‘Plum Cake’.

Now a days there were many varieties of dry fruits used in Plum cake making and mixing ceremony. Apart from the raisins, currants and prunes, there were dates, apricot, tutty frutti, orange rind,almonds, cashew, pista, cherry, figs etc were used widely.Spices like cardamom, nutmeg, cinnamon, cloves also were used along with fruit pulps and finest liquors. Normally the first Sunday of November is marked for the Cake mixing ceremony in Europe, but today many organisations starts months before to make it mature enough. After mixing , the fruit mixture goes into the air tight containers and kept in safe environment for months until the preparation time arrives. In between it was periodically mix to avoid dryness and to ensure maximum absorption of the goodness. Later on it will be opened and mixed with right proportion of flour, sugar, egg, butter and other flavorings to a batter, pour in the cake tin and bake to perfection and the fine aroma tingles in the atmosphere as the final result of all these efforts and hard work.

As the British were the people who conquered and ruled many parts of the world include India, and they took the tradition along with them and practiced locally. The plum cake making has attained a wide popularity by the first quarter of 20th century and India also got many bakeries and Bormas where fine cakes and goodies were baked for British people. The tradition was continued as many other practices which started by the English people, today the Cake Mixing ceremony is a grand event to mark the official kick off of the big festival season .

“More to Mix, Merrier the Feast”

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ബിരിയാണി-ഇന്ത്യയുടെ നിറ രുചി https://chefsojusfood.com/%e0%b4%ac%e0%b4%bf%e0%b4%b0%e0%b4%bf%e0%b4%af%e0%b4%be%e0%b4%a3%e0%b4%bf-%e0%b4%87%e0%b4%a8%e0%b5%8d%e0%b4%a4%e0%b5%8d%e0%b4%af%e0%b4%af%e0%b5%81%e0%b4%9f%e0%b5%86-%e0%b4%a8%e0%b4%bf%e0%b4%b1/?utm_source=rss&utm_medium=rss&utm_campaign=%25e0%25b4%25ac%25e0%25b4%25bf%25e0%25b4%25b0%25e0%25b4%25bf%25e0%25b4%25af%25e0%25b4%25be%25e0%25b4%25a3%25e0%25b4%25bf-%25e0%25b4%2587%25e0%25b4%25a8%25e0%25b5%258d%25e0%25b4%25a4%25e0%25b5%258d%25e0%25b4%25af%25e0%25b4%25af%25e0%25b5%2581%25e0%25b4%259f%25e0%25b5%2586-%25e0%25b4%25a8%25e0%25b4%25bf%25e0%25b4%25b1 https://chefsojusfood.com/%e0%b4%ac%e0%b4%bf%e0%b4%b0%e0%b4%bf%e0%b4%af%e0%b4%be%e0%b4%a3%e0%b4%bf-%e0%b4%87%e0%b4%a8%e0%b5%8d%e0%b4%a4%e0%b5%8d%e0%b4%af%e0%b4%af%e0%b5%81%e0%b4%9f%e0%b5%86-%e0%b4%a8%e0%b4%bf%e0%b4%b1/#respond Mon, 15 Nov 2021 15:33:17 +0000 http://chefsojusfood.com/?p=1577 ലോകരാജ്യങ്ങളുടെ ദേശീയ ആഹാരങ്ങളെപ്പറ്റി പ്രതിപാദിക്കുന്ന നാഷണൽ ഫുഡ്സ് എന്ന ഈ ടോപിക്കിൽ എനിക്കാദ്യം പറയേണ്ടുന്നതു് നമ്മുടെ ബിരിയാണിയെ പറ്റിയാണ്. ഇന്ത്യയുടെ വൈവിധ്യപരമായ ഭക്ഷ്യ സംസ്‍കാരത്തിൽ ഒരു ആഹാരത്തിനെ മാത്രം ദേശീയ ആഹാരമായി മുദ്ര കുത്തുവാൻ പ്രയാസമാണ്. അതിനാൽ നമുക്കിത് വരെ ഒരു ദേശീയ ആഹാരം എന്നൊന്നുണ്ടായിട്ടില്ല. ഇടക്കെപ്പോളോ ചോറും പരിപ്പും ഉപയോഗിച്ചുണ്ടാക്കുന്ന ഉത്തരേന്ത്യൻ കിച്ച്ടിയെ ദേശീയ ആഹാരമായി പ്രഖ്യാപിക്കുവാൻ തീരുമാനിച്ചെങ്കിലും വിവാദമാവുമെന്നു കരുതി ആ തീരുമാനം പിൻവലിച്ചു. എങ്കിൽ തന്നെയും ഇന്ത്യയുടെ ദേശീയ ആഹാരമാകേണ്ടത് ബിരിയാണിയാണെന്നു ഞാൻ […]

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ലോകരാജ്യങ്ങളുടെ ദേശീയ ആഹാരങ്ങളെപ്പറ്റി പ്രതിപാദിക്കുന്ന നാഷണൽ ഫുഡ്സ് എന്ന ഈ ടോപിക്കിൽ എനിക്കാദ്യം പറയേണ്ടുന്നതു് നമ്മുടെ ബിരിയാണിയെ പറ്റിയാണ്. ഇന്ത്യയുടെ വൈവിധ്യപരമായ ഭക്ഷ്യ സംസ്‍കാരത്തിൽ ഒരു ആഹാരത്തിനെ മാത്രം ദേശീയ ആഹാരമായി മുദ്ര കുത്തുവാൻ പ്രയാസമാണ്. അതിനാൽ നമുക്കിത് വരെ ഒരു ദേശീയ ആഹാരം എന്നൊന്നുണ്ടായിട്ടില്ല. ഇടക്കെപ്പോളോ ചോറും പരിപ്പും ഉപയോഗിച്ചുണ്ടാക്കുന്ന ഉത്തരേന്ത്യൻ കിച്ച്ടിയെ ദേശീയ ആഹാരമായി പ്രഖ്യാപിക്കുവാൻ തീരുമാനിച്ചെങ്കിലും വിവാദമാവുമെന്നു കരുതി ആ തീരുമാനം പിൻവലിച്ചു. എങ്കിൽ തന്നെയും ഇന്ത്യയുടെ ദേശീയ ആഹാരമാകേണ്ടത് ബിരിയാണിയാണെന്നു ഞാൻ ഉറച്ചു വിശ്വസിക്കുന്നു. അത്രത്തോളം സ്വീകാര്യത ഈ വിശിഷ്ട ആഹാരത്തിനു ഇന്ത്യയുടെ തെക്കു മുതൽ വടക്കു വരെയുള്ള എല്ലാ ദേശങ്ങൾക്കും ഉണ്ട്. ഓരോയിടത്തിനും അവരുടേതായ മാറ്റങ്ങൾ ഉൾപ്പെടുത്തി ഓരോ പേരിൽ ഇന്ന് ബിരിയാണി അറിയപ്പെടുന്നു.കേരളത്തിലെ തലശ്ശേരി ബിരിയാണിയും തമിഴ് നാട്ടിലെ തലപ്പക്കട്ടി ബിരിയാണിയും ആന്ധ്രയിലെ ഹൈദരാബാദി ബിരിയാണിയും കര്ണാടകയുടെ ഭട്കലി ബിരിയാണിയും ഉത്തർ പ്രദേശിലെ ലുക്‌നോവി ബിരിയാണിയും കംപ്യൂരി ബിരിയാണിയുമെല്ലാം ഓരോ ദേശങ്ങളുടെ സിരകളിൽഇഴുകിച്ചേർന്നതാണ്. ഓരോ ഭാരതീയനും അവരുടെ ബിരിയാണിയെപ്പറ്റി നിറഞ്ഞ അഭിമാനത്തോടെയാണ് സംസാരിക്കുന്നതു.

ഓരോ ഭക്ഷണത്തിനും ഓരോ കഥകളുണ്ട്, ഓരോ ചരിത്രമുണ്ട്. കഥകളറിയാതെ ചരിത്രമറിയാതെ വെറും വയർ നിറക്കാൻ വേണ്ടി മാത്രമാണ് ആഹാരമെങ്കിൽ നിങ്ങൾക്കു തെറ്റി. ലോൿത്തിലെ ഒരു സാധനങ്ങൾക്കും നിങ്ങളെ തൃപ്തിപ്പെടുത്താൻ പറ്റില്ല, അല്ലെങ്കിൽ എനിക്കിത്രയും മതിയെന്ന് പറയാൻ നിങ്ങൾക്കു കഴിയില്ല, ആഹാരമൊഴിച്ചു. രുചികരമായ ആഹാരം കഴിച്ചു തൃപ്തിയായി, മതി എന്ന് പറയാൻ, മനുഷ്യനെ തൃപ്തിപ്പെടുത്തുവാൻ ഇതിനു മാത്രമേ കഴിയു.

എല്ലാവര്ക്കും ഉള്ളതുപോലെ എനിക്കും ബിരിയാണിയെപ്പറ്റി ഓർമകളുണ്ട്. ഞങ്ങളുടെയൊക്കെ കുട്ടിക്കാലം കഷ്ടപ്പാടുകളുടേതായിരുന്നു. ഇന്നത്തെ പോലെ സമ്പൽ സമൃദ്ധിയിൽ ആയിരുന്നില്ല ഞങ്ങളാരും. വീട്ടിൽ അമ്മയുണ്ടാക്കുന്ന ഭക്ഷണം കൊണ്ട് മാത്രമാണ് ഞങ്ങൾ സംതൃപ്‌തരായിരുന്നത്. പുറത്തു റെസ്റ്റാറ്റാന്റിൽ പോയി കഴിക്കുന്ന ശീലങ്ങൾ അക്കാലങ്ങളിൽ ഉണ്ടായിരുന്നില്ല. വീട്ടിൽ ആഹാരം ഇല്ലാത്തവരാണ് അന്നത്തെ റെസ്റ്റാറ്റാന്റിൽ ഭക്ഷണം കഴിക്കുന്നത് എന്നൊരു ധാരണ തന്നെയുണ്ടാർന്നു. വ്യത്യസ്താമായ ആഹാരങ്ങൾ കഴിക്കണമെങ്കിൽ ഏതേലും സമ്പന്നരുടെ കല്യാണ ചടങ്ങുകളിൽ മാത്രമായിരുന്നു.ഇന്ന് നൂറു കണക്കിന് ഭക്ഷണ ശാലകൾ ഓരോ മുക്കിലും മൂലയിലും ഉള്ളപ്പോൾ, പുറത്തെ ഭക്ഷണം ശീലമാക്കി സുഖലോലുപരായി കഴിയുന്ന ആൾക്കാരോട് ഞാൻ ചോദിക്കുന്നു, ഞങ്ങളനുഭവിച്ച സന്തോഷവും സംതൃപ്തിയും നിങ്ങള്ക്ക് ചിന്ദിക്കുവാൻ പോലും കഴിയില്ല. ആ രുചികൾ, കാഴ്ചകൾ, അനുഭവങ്ങൾ എല്ലാം കാലത്തിനു പിന്നിൽ മറഞ്ഞിരിക്കുന്നു.
കടമ്പനാട്ടെ എന്റെ വീടിന്റെ ഒരു അയൽക്കാരൻ ഒരു റിട്ടയേർഡ് മേജർ ആയിരുന്നു. അദ്ദേഹം ആ കാലഘട്ടത്തിൽ മാന്യമായ ,ചിട്ടയായ ജീവിതം നയിച്ചയൊരു വ്യക്തിത്വമാണ്. അദ്ദേഹത്തിന്റെ വീട്ടിലെ കല്യാണങ്ങൾ ഞങ്ങൾ പ്രതീക്ഷയോടെ കാത്തിരിക്കുന്ന ഒന്നായിരുന്നു. കാരണം എല്ലാ കല്യാണങ്ങൾക്കും ഭക്ഷണം അന്നത്തെ പേര് കേട്ട നൗഷാദ് കാറ്ററിങ്ങിന്റെ ബിരിയാണിയാണ്. ബിരിയാണിയും പുഡിങ്ങും വിളമ്പുന്ന ആ സൽക്കാരം ഞങ്ങൾക്കാഘോഷമാണ്. പരിപാടിയുടെ ആദ്യം മുതൽ അവസാനം വരെ എല്ലാ കാര്യവും മേൽനോട്ടം വഹിക്കുന്ന തടിയുള്ള നൗഷാദിനെ കണ്ടു ഞന്ങൾ പിള്ളേർ പറയുമരുന്നു-” അയാൾ എത്ര ഭാഗ്യവാനാണ്, എന്നും ബിരിയാണി കഴിക്കാമല്ലോ’. ഇന്നിത് എഴുതുമ്പോൾ ഏതാനും നാളികൾക്കു മുൻപ് വളരെ അവിചാരിതമായി വിടവാങ്ങിയ ഷെഫ് നൗഷാദിനെ വേദനയോടെ സ്മരിക്കുന്നു. അന്നൊക്കെ ബിരിയാണി എന്നൊരു വാക്കുമാത്രം ഞങ്ങളുടെ രുചികുമുളങ്ങളെ ത്രസിപ്പിച്ചിരുന്നതെങ്കിൽ, കാലം കഴിഞ്ഞപ്പോൾ ഈ രുചിയുടെ ലോകത്തു ജീവിതം കരുപ്പിടിപ്പിച്ചപ്പോൾ ഡസൻ കണക്കിന് ബിരിയാനികൾ, വ്യത്യസ്താ രുചിയിലും രീതിയിലും എന്നെ കാത്തിരുന്നത് കാലത്തിന്റെ മറ്റൊരു സമ്മാനമായി മാത്രമേ കാണുവാൻ കഴിയുന്നുള്ളു.

ബിരിയാണി എന്ന വാക്കുണ്ടായത് ബ്രിയാൻ എന്ന ഇൻഡോ ആര്യൻ ഭാഷയിൽ നിന്നാണ്. ബ്രിയാൻ എന്നാൽ വറുത്ത് എന്നർത്ഥം. അതുപോലെ ബിറിഞ്ഞു എന്ന വാക്കിന്റെ അർഥം അരിയെന്നാണ്. അരിയിൽ മാംസം വറുത്തു തയാറാക്കിയതെന്നർത്ഥത്തിലാണ് ബിരിയാണി എന്ന പേര് ഉണ്ടായതു. അരിയുടെ കൂടെ മാംസങ്ങളും സുഗന്ധ വ്യഞ്ജനങ്ങളും, കുംകുമ പൂവും നെയും എല്ലാം ചേർത്ത ഈ രാജകീയ ഭോജനം ഇന്നേതു മതക്കാർക്കും ഭാഷകർക്കും പ്രിയമാണ്.
ബിരിയാണിയുടെ ഉത്ഭവം ഇന്നും തർക്കവിഷയാണ്. വിശ്വസിക്കാവുന്ന രേഖകൾ പ്രകാരം മുകൾ രാജാക്കന്മാരാണ് ഇന്ത്യയിൽ ബിരിയാണി പ്രചരിപ്പിച്ചതെന്നാണ് ചരിത്രം. അഫ്ഘാനിസ്ഥാനിലെ പലവ് എന്ന അരി വിഭവത്തിന്റെ മുഗൾ കൊട്ടാരത്തിലെ പാചകക്കാർ ഇന്ത്യൻ സുഗന്ധ ദ്രവ്യങ്ങളും മാംസവുമെല്ലാം ചേർത്ത് എരിവും നിറവും മണവും നൽകി രൂപപ്പെടുത്തിയതെന്നാണ് ചരിത്രം. മറ്റൊരു കഥ, ഷാജഹാൻ ചക്രവർത്തിയുടെ പത്‌നി രാജ്ഞി മുംതാസ് മഹൽ ഒരിക്കൽ പട്ടാള ബാരക്കുകൾ സന്ദർശിപ്പോൾ അവരെല്ലാം ക്ഷീണിതരായി കാണപ്പെടുകയും, ആരോഗ്യവും ശക്‌തിയുംമുള്ള കാവൽക്കാരെകൊണ്ട് മാത്രമേ സിംഹാസനം സംരക്ഷിക്കുവാൻ സാധിക്കുകയുള്ളു എന്ന് പറഞ്ഞു ബാരക്കുകളിലെ പാചകക്കാരെ വിളിച്ചു അവർക്കു വേണ്ടി പ്രത്ത്യേകമായി അരിയും മാംസവും നെയുമെല്ലാം ചേർത്ത് ആരോഗ്യപ്രദമായ ഭക്ഷണമുണ്ടാക്കാൻ കല്പിക്കയും ചെയ്‌തു. അങ്ങനെ കഥകൾ പലതായി, ബിരിയാണി ഭാരതത്തോളം വളർന്നു.ജനമനസുകളിൽ രുചിയുടെ പുതിയ രസങ്ങൾ എഴുതിച്ചേർത്തു ഇന്നും അജയ്യമായ യാത്ര തുടരുന്നു.

നല്ല ബിരിയാണിയുണ്ടാക്കുവാൻ നല്ല മനസും നല്ല പരിചയവും അത്യാവശ്യമാണ്. അരിയുടെ ശരിയായ പാകം ഇതിലെ പ്രധാന കടകമാണ്.ധം ബിരിയാണി എന്ന് കേൾക്കാത്തവർ ചുരുക്കമാണ് ഉത്തരേന്ത്യയിലെ ധം പുഖ്ത് എന്ന പാചകരീതി അവലംബിച്ചുണ്ടാക്കുന്നതിനെയാണ് ധം എന്ന് പറയുന്നത്. പാതി വെന്ത അരിയും, മാംസവും മസാലകളും ഇല വർഗ്ഗങ്ങളും, നെയും, പനിനീരും,കുംകുമപ്പോവുമെല്ലാം ചേർത്ത് പല പാളികളായി ചെമ്പിൽ നിരത്തി , മൈദാ കുഴച്ചു അടപ്പു കൊണ്ട് സീൽ ചെയ്തു അടച്ചു ചെറു തീയിൽ താഴെയും മുകളിലും ഇട്ടു ഏറെ നേരം എടുത്തു പാകം ചെയുന്ന ബിരിയാണിയാണ് ധം ബിരിയാണി.
ബിരിയാണിയെ രണ്ടായി തിരിക്കാം. കച്ചി ബിരിയാണിയെന്നും പക്കി ബിരിയാണിയെന്നും. പച്ചയായ അരിയും മാംസവും അടുക്കി ചെറുതീയിൽ വേവിക്കുന്നതിനെയാണ് കച്ചി ബിരിയാണി എന്ന് വിളിക്കുന്നത്. പാതി വേണ്ട അരിയും മാംസവും ചേർത്ത് വേവിക്കുന്നതിനെയാണ് പക്കി ബിരിയാണി എന്ന് പറയുന്നത്.
ഉത്തരേന്ത്യയി നീളമുള്ള ബസ്മതി അരി ഉപയോഗിക്കുമ്പോൾ തെക്കൻ സംസ്ഥാനങ്ങൾ നീളം നന്നേ കുറഞ്ഞ ജീരക അരിയും, കൈമ അരിയും, സാമ്പ അരിയുമെല്ലാ ഉപയോഗിക്കുന്നു. ഓരോ ഇടത്തേയും ബിരിയാനികൾ രൂപം കൊണ്ടും രുചി കൊണ്ടും തീർത്തും വ്യത്യസ്‌തമാണ്‌. എരിവുള്ളതും ഇല്ലാത്തതും, മസാല നിറച്ചുള്ളതും കുറവുള്ളതും, മണമുള്ളതും ഇല്ലാത്താത്തതും അങ്ങനെ വിവിധ രീതിയിൽ രുചിയിൽ ഇന്നും ബിരിയാണി ജനകോടികളുടെ ഹ്ര്യദയം കീഴടക്കിയിരിക്കുന്നു.

വിവിധ ദേശങ്ങൾ, വിവിധ തരം
തലശ്ശേരി ബിരിയാണി – കേരളം
തലപ്പാക്കാട്ടി ബിരിയാണി- തമിഴ് നാട്
അംബൂർ ബിരിയാണി-തമിഴ് നാട്
ഭട്കലി ബിരിയാണി- കർണാടകം
ബിയറി ബിരിയാണി- തെക്കൻ കർണാടകം
ഹൈദരാബാദി ബിരിയാണി-ആന്ധ്ര
ബോംബെ ബിരിയാണി- മഹാരാഷ്ട്ര
കാച്ചി മേമൻ ബിരിയാണി-ഗുജറാത്ത്,മഹാരാഷ്ട്ര
ലക്‌നോവി ബിരിയാണി- യുപി

മുഗളായി ബിരിയാണി

മെമോണി ബിരിയാണി
കംപ്യൂരി ബിരിയാണി-അസം
കൽക്കട്ട ബിരിയാണി-ബംഗാൾ
കാശ്മീരി ബിരിയാണി
കല്യാണി ബിരിയാണി
ചെട്ടിനാട് ബിരിയാണി

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Biryani-The Popular food of India https://chefsojusfood.com/biryani-the-popular-food-of-india/?utm_source=rss&utm_medium=rss&utm_campaign=biryani-the-popular-food-of-india https://chefsojusfood.com/biryani-the-popular-food-of-india/#respond Wed, 10 Nov 2021 09:55:55 +0000 http://chefsojusfood.com/?p=1532 In this topic of National food of different countries, the first one I need to talk about is Biryani. Even though India hasn’t declared a food as her National food due to its diverse cuisine and regional and ethnic disparity among itself. Kitchdi -a rice and lentil porridge was taken to consideration for the National […]

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In this topic of National food of different countries, the first one I need to talk about is Biryani. Even though India hasn’t declared a food as her National food due to its diverse cuisine and regional and ethnic disparity among itself. Kitchdi -a rice and lentil porridge was taken to consideration for the National food, but it was dropped due to the regional non popularity of the dish. But still I believe Biryani has to be India’s National food , as it has a wide acceptance throughout the sub-continent with variations adapted by the region. No other dish has such acceptance among the people in India despite their race, caste and region. Every states has their own regional variations of this wonder full dish which produced with proud and perfection. When we travel in the length and breadth of India we feel the sensation and passion that people carries when talk about their own variation of Biryani. Truly , this dish is heavenly and phenomenal which could certainly consider and accept as India’s National Food.

Lucknowi Chicken Biryani

Biryani has been satiating million’s crave since centuries. Its been pleasing our palates from generations. There has been hundreds of recipes in documents which underlines the importance of the dish in Indian community. Every one has something to remember when it comes to the term Biryani, and I am not an exemption.

Today’s generation may have difficulties to hear about our childhood memories. Because they are living in prosperity and plenty. Opportunities and options are widely open for them today. But still I will challenge them about the satisfaction level what they had now and what we had before. The memoirs are so cherished and feel valuable always for us.

In my childhood there were very limited choices. We were satisfied with the lovely home made food prepared by Mom in every house hold. Outing and eating in restaurants were very rare. Getting exotic food like Biryani is something to wait, wait and wait. We satiate our crave for these exotic dishes by attending good wedding receptions which will come in between. Mostly the weddings were served with traditional meals, there were few with Biryani and other stuff, which will afford by rich people in those days. My neighbor was a retired Major who led a disciplined and noble life. The weddings at his house is something we always eagerly waiting for. Because the highlight will be the Biryani made by Noushad caterers , which was very famous in those days. I remember Chef Noushad with grief as he passed away recently. The Biryani and Pudding was heavenly meal for us. While seeing the young Noushad -a fatty fellow, who stays there from beginning till the end making sure all the arrangements were perfect, cross check every stuff before leaving, we children seems to murmur, “how lucky he is, he can have biryani everyday”. In those days its just ‘Biryani’ for us, as time moves and took up a profession in the field of taste and cooking, I had encountered dozens of varieties of this dish, that’s what the time kept for me.

Thalappakkati biryani from Tamil Nadu

The word ‘Biryani’ is an Indo-Aryan word derived from Persian language. It is believed that the name originated from the term ‘Biryan’ in Persian language means “to fry’. Also the term ‘Birinj’ means rice, so the meat has fried before adding to rice traditionally. Its been described as a rice dish made with meats, eggs, vegetables, yogurt and spices.

Uduppi Veg Biryani

The origin of Biryani in India is still disputable. Many believes that it arrives with the Mughal Empire. As Palav- a similar rice dish which pertains in Afghanistan was brought to India by the great Mughal emperors and the royal cooks transform that dish with the addition of spices, meats and vegetables which locally available and suits to the Indian palate . One another story about the Biryani is that , when Mumtaz Mahal, the Queen of Shahjehan, noticed that the soldiers were under nourished while her visit to the barracks, and she ordered the cooks to make some nutritious rich food by mixing rice and meat with spices and saffron, so that the soldiers were stay healthy and they will be vigil to keep the empire safe. As stories goes on the Biryani acquired millions of heart throughout the country and become the most popular food in the sub-continent.

Bhatkali Biryani( South Canara region of Karnataka)

Popular Varieties of Biryani in India.

  1. Hyderabadi Biryani (Andhra)
  2. Lucknowi Biryani (UP)
  3. Thalasseri Biryani (Kerala)
  4. Rawther Biryani (Palakkad-Kerala)
  5. Amboor Vaniambadi Biryani (Tamil nadu)
  6. Thalappakkati Biryani (Dindigul-Tamil Nadu)
  7. Chettinadu Biryani (Tamil Nadu)
  8. Bhatkali Biryani(South Canara-Karnataka)
  9. Uduppi veg Biryani (Karnataka)
  10. Beary Biryani (Mangalore-Karnataka)
  11. Degh ki Biryani (Maharashtra)
  12. Kutchi Memon Biryani (Gujarat/Maharashtra)
  13. Bombay Biryani
  14. Bohri Biryani
  15. Delhi Biryani
  16. Culcutta Biryani
  17. Kalyani Biryani (Andhra)
  18. Sindhi Biryani
  19. Kampuri Biryani(Assam)
  20. Kashmiri Biryani
  21. Mughal Biryani

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Mediterranean Cuisine https://chefsojusfood.com/mediterranean-cuisine/?utm_source=rss&utm_medium=rss&utm_campaign=mediterranean-cuisine https://chefsojusfood.com/mediterranean-cuisine/#respond Thu, 01 Jul 2021 15:23:15 +0000 http://chefsojusfood.com/?p=955 Mediterranean cuisine is considered as the world’s healthier diet is a much diverse style of cooking with the uniqueness in the style and ingredients. Unlike other ethnic cuisines, Mediterranean cuisine is not a product of a specific country or an ethnic group; rather it is a shared culinary trend in between the countries geographically in […]

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Mediterranean cuisine is considered as the world’s healthier diet is a much diverse style of cooking with the uniqueness in the style and ingredients. Unlike other ethnic cuisines, Mediterranean cuisine is not a product of a specific country or an ethnic group; rather it is a shared culinary trend in between the countries geographically in and around the Mediterranean Sea. It is spread into three continents, Asia, Africa and Europe, which contributes abundantly to results this as a unique and significant cuisine of a diverse culture.

The enchanting characteristics of the cuisine are mainly shaped by the climate and geographical aspects of the region. The sunny Mediterranean climate yields an abundant agriculture bounty and heavily influences the vegetable dominant cuisine of the region. Fresh vegetables, seafood and dairy products plays a vital role in the cooking. Olive oil is used as the cooking media throughout the region for both cooking and dressing for salads and breads. Green and black olives, artichokes, zucchini, eggplant, okra, mushrooms, cherry tomatoes etc were commonly used. Vegetables were used in cooking in different forms such as grilled, baked, sautéed or pureed. Meats such as lamb, beef and chicken is used sparingly as grilled or stewed with vegetables. The close proximity of the aqua rich Mediterranean sea gifted the cuisine with its abundant source of fresh seafood such as fish, octopus, squid, mussels, prawns , lobster etc.

The culinary regions

The Mediterranean cuisine is spread into three regions such as Eastern Mediterranean, North Africa and Southern Europe. The Eastern Mediterranean cuisine encompasses of some Middle Eastern cuisine like Greece, Lebanon, Turkey, Palestine, Syria and Egypt. Yogurt and fresh cheeses such as Feta and Haloumi is widely used. Herbs such as parsley, mint, sumac etc are the flavoring for the salads and marinations. Pomegranate and nuts were used to enrich the dishes, rice and grains is for the staple in the form of pilaf and breads such as pita and lavash. Lamb, beef and chicken is skewers and grilled as kibbehs or keftes , or spit roasted as Gyros.

Southern European region consists of Italy, France and Spain, contains specific ingredients that distinguish from rest of the continent. Onion, garlic, tomatoes, capers, squash, anchovies, pine nuts etc are the major ingredients. Beef and pork are widely used than any other meats. A variety of pasta dishes and rice dishes such as risotto from Italy and Paella from Spain also are prominent.

North African region consists of morocco, Algeria, Tunisia and Libya uses much of spices such as star anise, cinnamon, cumin, turmeric, chilies and cloves and it characterize their food. Dried fruits, nuts and preserved lemon imparts flavor to the cooking and lamb, mutton and goat is widely used in the form of stews and soups to meet the protein requirement. Granular semolina –Couscous is accompanied their meat dishes such as Moroccan Tagine– a slow cooked meat casserole.

In short, since early 90’s Mediterranean cuisine acclaimed international recognition as healthiest cuisine in the world as a special diet in the name with much sought after motto-“eat healthy, live long”.

Recipes

Feta and water melon salad

Watermelon dice-1 cup                    

Feta cheese dice- 50 gm                    

Toasted pumpkin seeds- 2 tbsp                 

Black olives-5 no                             

lettuce-1/2 no

Lemon juice- ½ no lemon

Thyme- a pinch

Olive oil-2 tbsp

Ground cumin-pinch

Sliced red onion-20 gm

Parsley chopped- a pinch

Mint chopped- a sprig

Salt n pepper

Method –

Mix the olive oil, lemon juice, salt, pepper, thyme, parsley and mint. Toss all other ingredients gently. Serve on a bed of lettuce , garnished with sliced red onions (optional).

Samaki Harra ( Lebanese style chilli fish)

Red snapper fillet- 1no cut into two

Marination–                                                Harra salsa

Olive oil-5 ml                                    Chopped tomato-1tsp

Lemon juice-5 ml                              Chopped pepper-1 tbsp

Chopped green chilli- ½ tsp              Chopped green chilli-1tsp

Chopped coriander leaves-1 tsp               Chopped coriander leaves-1 tbsp

Chopped garlic-5gm                         Chopped garlic-1tsp

Cumin powder-1/2 tsp                      Tomato puree-2 tbsp

                                                          Chili flakes-1/2 tsp, salt

Method-

Marinate the fish with all the marination ingredients and grill it.

Make the harra salsa by sautéing garlic, peppers, tomatoes, green chilli, coriander leaves in olive oil. Add tomato puree and seasoning, keep aside.

Serve the fish on a bed of roasted potatoes, onions and lemon wedges, topped with harra salsa and sauce taratour (mix one tbsp of tahini paste-sesame seed paste- with 1 tsp of lemon juice and olive oil, season it)

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Kuttanad- The Granary of Kerala https://chefsojusfood.com/chefs-travelogue/?utm_source=rss&utm_medium=rss&utm_campaign=chefs-travelogue https://chefsojusfood.com/chefs-travelogue/#respond Tue, 03 Mar 2020 13:42:16 +0000 http://androthemes.com/themes/wp/cookiteer/?p=188  Kuttanad-The water cascaded granary of Kerala Kuttanad is situated in Aleppuzha dist of Kerala can be accessed from NH 47 from Haripad to Aleppuzha town and from Thiruvalla and Changanasseeri on the MC road going through the Kottayam dist.Some of the places worth visiting are Champakulam, Kavalam, Thakazhi, Nedumudi etc. Kuttanad is known as the […]

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 Kuttanad-The water cascaded granary of Kerala

Kuttanad is situated in Aleppuzha dist of Kerala can be accessed from NH 47 from Haripad to Aleppuzha town and from Thiruvalla and Changanasseeri on the MC road going through the Kottayam dist.Some of the places worth visiting are Champakulam, Kavalam, Thakazhi, Nedumudi etc.

Kuttanad is known as the rice bowl of Kerala,it is one of the major rice granary with beautiful vast stretches of paddyfields, interlaced with enchanting backwaters and coconut lagoons create some unforgetable sights to any travelers.

It was a sunny afternoon when i take a journey to kuttanad from the route Changanassery- Alleppuzha. The road goes through the heart of Kuttanad, boardered with vast paddy fields and inlets of waters and this route is a better way to explore Kuttanad and can watch the many daily activities besides it. There are so many deviations  from this road goes to many local villages predominantly consisiting of farmers . Noted for its cultivation below sealevel, Kuttanad possess an agrarian community striking a chord of harmony with its physical settings. The four major rivers of Kerala, namely Meenachil, Pampa, Manimala and Achenkovil flows into this region.

As I stopped my car and  start exploring Kuttanad by one of its numerous canals that crisscross  the region which are lined by tall coconut trees swaying in the breeze. The canal was busy with  small boats which carry many household things such as vegetables, groceries etc by the local vendors. Large boats are carrying coconut and rice grains to local market in bulk. Large number of ducks are quacking and moving across the water with men in small boats- one of the most fascinating scene in Kuttanad. peoples fishing with nets and other traditional ways to catch the most precious thing in water-black pearlspot fish (karimeen), and some diving to collect lime shells.

The region is also rich in avian population- flock of birds howering in the paddy  fields is a common scene.

Exploring Kuttanad will not complete without a visit to one of the wayside eateries which serves the delicious local dishes. Fish delicacies such as karimeen pollichatu, Meen curry, Meen mulakittathu  with tapioca, non-veg dishes like Duck roast with appams and Toddy- a natural beverage extracted from coconut to wash down the hot etc are the specialties enjoyed by many.

I planned to conclude my visit by buying some fresh Karimeen (pearlspot fish) from theVendorswhich selling the fresh catch of the day in wayside. It was a fantastic journey , for sure the natural beauty of Kuttanad will nevern soar your eyes,and always we will  decide to come back to this heaven on earth.

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Kerala-The Paradise Cuisine https://chefsojusfood.com/my-new-featured-cuisine/?utm_source=rss&utm_medium=rss&utm_campaign=my-new-featured-cuisine https://chefsojusfood.com/my-new-featured-cuisine/#respond Tue, 03 Mar 2020 13:41:17 +0000 http://androthemes.com/themes/wp/cookiteer/?p=185 KERALA-The Paradise cuisine The history Enraged  by  the arrogance  and excesses  of the early Kshatriya kings, Lord Vishnu assumed the form of Parasurama ( avatar of Rama with then axe), and swore to annehelate the 21 generations of  them. Once the mission was acccomplished, rivers of blood began to flow over the land, making it unsuitable  […]

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KERALA-The Paradise cuisine

The history

Enraged  by  the arrogance  and excesses  of the early Kshatriya kings, Lord Vishnu assumed the form of Parasurama ( avatar of Rama with then axe), and swore to annehelate the 21 generations of  them. Once the mission was acccomplished, rivers of blood began to flow over the land, making it unsuitable  for brahmins to live on. Overcome the remorse, Parasurama throw his axe onto the sea. Whereit landed, the water dutyfullyreceded to create a narrow strip of land from Cape comerin to Gokurnum-forming Kerala.

                       The name Kerala means the land of keras (coconut). Kerala is also known as the land of sons of Cheras- the first rulers. The cheras were in constant struggle with the neighboring Cholas, results to loose the power to local principalities. A group of samoothiri brahmins- known as Samorins of Calicut- declared themelves as rulers and started spie trade with Arabs, Chinese, Dutch and lateron with Portuguese, and emerged as the welthiest kingdom of south. The British gained power on early 17th century and stayed until India gets independance in 1947.

                     

  Complimenting to its charming beauty , Kerala is known as “the god’s own country”. Its sunny sand beaches,the amazing waterways, the low midland, the western ghats, the art,tradition and culture- al contributing Kerala as a tourist gateway to india. The  food  resembles its neighboring states, which features rice as staple with a liberal use of spices and coconut. The vast coastal area provides abundance of seafood, so that the people prefer it than any other meat product. The Malabar muslims non-vegetarian cuisine, the Brahmins rich vegetarian food heritage, the Syrian christian cuisine of central Travancore, the food habits of Anglo-indians and cochin Jewish- all results the Kerala cuisine as a Paradise cuisine.

RECIPES

1. Kozhi Porichatu (Malabar chicken roast)

Cut 500 gm chicken into big pieces, marinate with salt,1/2 tsp turmeric,and 1 tsp chilli powder.

Grind 1/2 coconut grated, 3 gr.chilli,10 flake garlic, 3 onion,1 pc ginger, 1pc cinnamon, 3 cardomom, 6 cloves, 1 tsp fennel, 1/2 tsp cumin, 1/2 tsp bl. pepper-and marinate the chicken in this masala for one hour.

Heat pan, saute chicken, when the water reduces add 100 ml oil gradually,stir and roast the chicken slowly until brown. add curry leaves and serve hot.

2.MALABAR MEEN CURRY (FISH CURRY)

Add 2cup water to 1/2 coconut grated,grind and make coconut milk. mix together 1 tomato,1 onion, 7 gr. chiilii, 3tsp chilli pow, 1/2 tsp coriander pow, 1/2 tsp turmeric and salt and coconut milk. Cook this and add 1 mango slice,when cooked add 500 gm fish pieced and cleaned, and simmer until the fish cooked and the gravy thickens. Heat 5 tsp coconut oil, saute siced 6 shallots and a spring of curryleaf,add to the curry.

3. CRAB FRY

Clean 5 no. crab and bol with 2tsp chilli pow, and turmeric and salt         

,reduce completly .  heat oil saute sliced onion, green chili, ginger and garlic. add pepper pow, chop coriander leaves, curry     leaves and crab, fry well

4.MEEN PAPPAS

Grind together 1dsp coriander pow, 1/2 tsp chilli pow,1/4 tsp turmeric and 2 pinch pepper pow.

Heat oil, crack mustard and methi seeds, saute 2 slicedonion, 1 ginger,5 garlic sliced,           6 sliced green chilli, curry leaves an add the ground paste.,25 gm tamarind soaked and juice extracted,little water .Boil and add cleaned and pieced  500 gm fish and cook till the gravy reduces,. Add 1/2 cup coonut milk and just give one boil and remove.

5. CHICKEN   ISHTOO       

Heat 100 gm ghee in a kadai and saute 100 gm sliced onion, 1 tbsp each of ginger and garlic chopped,1 cinnamon, 4 cloves, 1 pinch turmeric. Add chicken and saute until the fat seperated. Add2 cup coconut milk, 5 gren chilli slitted,and salt and cook. add chopped cilentro. and remove from fire

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Onam-The State festival https://chefsojusfood.com/how-to-publish-your-book/?utm_source=rss&utm_medium=rss&utm_campaign=how-to-publish-your-book https://chefsojusfood.com/how-to-publish-your-book/#respond Tue, 03 Mar 2020 13:39:26 +0000 http://androthemes.com/themes/wp/cookiteer/?p=183 Onam Onam is the biggest and the most important festival of the state of Kerala. It is a harvest festival and is celebrated with joy and enthusiasm all over the state by people of all communities. According to a popular legend, the festival is celebrated to welcome King Mahabali, whose spirit is said to visit […]

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Onam

Onam is the biggest and the most important festival of the state of Kerala. It is a harvest festival and is celebrated with joy and enthusiasm all over the state by people of all communities. According to a popular legend, the festival is celebrated to welcome King Mahabali, whose spirit is said to visit Kerala at the time of Onam.

Onam is celebrated in the beginning of the month of Chingam, the first month of Malayalam Calendar (Kollavarsham). This corresponds with the month of August-September according to Gregorian Calendar.

Carnival of Onam lasts from four to ten days. First day, Atham and tenth day, Thiruonam are most important of all. Popularity and presentation of rich culture of the state during the carnival made Onam the National Festival of Kerala in 1961. Elaborate feasts, folk songs, elegant dances, energetic games, elephants, boats and flowers all are a part of the dynamic festival called Onam.

Government of India has taken due notice of this vibrant and colorful festival. It promotes Onam internationally in a big way and celebrates ‘Tourist Week’ for Kerala during Onam celebrations. Thousands of domestic and foreign tourists visit Kerala to be a part of Onam.

The Legend

Story goes that during the reign of mighty asura (demon) king, Mahabali, Kerala witnessed its golden era. Every body in the state was happy and prosperous and king was highly regarded by his subjects. Apart from all his virtues, Mahabali had one shortcoming. He was egoistic. This weakness in Mahabali’s character was utilized by Gods to bring an end to his reign as they felt challenged by Mahabali’s growing popularity. However, for all the good deed done by Mahabali, God granted him a boon that he could annually visit his people with whom he was so attached.It is this visit of Mahabali that is celebrated as Onam every year. People make all efforts to celebrate the festival in a grand way and impress upon their dear King that they are happy and wish him well.

Onam Celebrations

Rich cultural heritage of Kerala comes out in its best form and spirit during the ten day long festival. It is indeed a treat to be a part of the grand carnival. People of Kerala make elaborate preparations to celebrate it in the best possible manner.

The most impressive part of Onam celebration is the grand feast called Onasadya, prepared on Thiruonam. It is a seven course meal consisting of 11-13 essential side dishes. Onasadya is served on banana leaves and people sit on a mat laid on the floor to have the meal.

Another enchanting feature of Onam is Vallamkali, the Snake Boat Race, held on the river Pampa. It is a colourful sight to watch the decorated boat oared by hundreds of boatmen amidst chanting of songs and cheering by spectators.

There is also a tradition to play games, collectively called Onakalikal, on Onam. Men go in for rigorous sports like Talappanthukali (played with ball), Ambeyyal (Archery), Kutukutu and combats called Kayyankali and Attakalam. Women indulge in cultural activities. They make intricately designed flower mats called, Pookalam in the front courtyard of house to welcome King Mahabali. Kaikotti kali and Thumbi Thullal are two graceful dances performed by women on Onam. Folk performances like Kummatti kali and Pulikali add to the zest of celebrations.

Onam Sadya

As food is an inevitable part of any festivals, Onam also had no exemptions. The grand feast known as ‘Onasadya’ which served on banana leaves is the highlight of the festival. Nearly 23 dishes served in sequence over a fresh green banana leaf is a treat to eyes and palate. As the festival arrives,there is no much difference in rich and poor, but all will celebrate and have this heavenly meal with much enthusiasm. “Kaanam vittum onam unnanam” an old proverb says- you need to have an Onasadya even it can possible by selling your own attire. As olden days the life style was not that much posh and rich and there were poverty everywhere this proverb has a meaning but in current scenario the life standard was increased well and people can afford this type or more luxurious meal through out the year and the importance not yet diminished when it comes to Sadya.

Following dishes are served in Onasadya and placed in banana leaf with proper sequence.

The no.1 to 15 is served in banana leaf prior the sitting from left to right position. The rest of the items will serve in seven courses.

  1. Salt
  2. Upperi (Banana chips)
  3. Sharkara varatti(Jaggery chips)
  4. Banana
  5. Papadam
  6. Lemon Pickle
  7. Mango Pickle
  8. Inchi curry( Ginger curry)
  9. Patchadi (Cucumber relish)
  10. Kitchdi (fruit or veg relish)
  11. Thoran ( any vegetables cooked with grated coconut)
  12. Avial (Medley of seasonal veggies)
  13. Kootu curry( Potato and black channa curry)
  14. Kalan( Raw banana and yogurt curry)
  15. Olan (Ashgourd curry)
  16. Boiled rice
  17. Parippu with ghee (Dal)
  18. Sambar
  19. Rasam
  20. Pulisseri ( tempered buttermilk)
  21. Pacha moru (Butter mil)
  22. Ada Pradhaman ( dessert made with rice dumpling and jaggery)
  23. Semiya payasam ( Milk and rice stick dessert)
  24. Parippu Pradhaman (Channa and jaggery dessert)

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Coriander https://chefsojusfood.com/my-new-cook-book/?utm_source=rss&utm_medium=rss&utm_campaign=my-new-cook-book https://chefsojusfood.com/my-new-cook-book/#respond Tue, 03 Mar 2020 07:33:52 +0000 http://androthemes.com/themes/wp/cookiteer/?p=128 CORIANDER-the king of the kitchen Belonging to the carrot family-Apiaceae- coriander or coraiandrum sativum is a few inches tall kitchen plant is used for its seeds- which are dried and used as a spice as well as its fresh leaves as a herb to give flavor, taste and garnish to the dishes. Originating frm the […]

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CORIANDER-the king of the kitchen

Belonging to the carrot family-Apiaceae- coriander or coraiandrum sativum is a few inches tall kitchen plant is used for its seeds- which are dried and used as a spice as well as its fresh leaves as a herb to give flavor, taste and garnish to the dishes.

Originating frm the near east and the mediterranean regions, coriander is grown in europe and morocco on a large scale for its seeds. Northern regions of  india is also a major producer of this plant -which need a moderate climate and rainfall. It is also known as chinese parsley, coriander is one of the oldest spices and dates back as far as 5000 BC and it has been cultivated for the last 2000 years.

Coriander contains nutrients a nd oils like coriandrol and Pinene and it also has a phinominal medicinal value. The roos and seeds are widely used in Unani and Ayurveda medicinal systems.It helps in the secretion of gastric juices and hence is valuable in the treatment of digestive problems and to help appetite. The high potassium content  and the alkaline property of it is a good cleanser. while the magnesium and iron take care of blood related disorders, the seeds are good for cold, cough etc.

The seeds of coriander is used in ground masala in India,mexico and in many Mediterranean dishes,while the leaves are used in soups ,sauces and garnishes. It is also used in many Spanish and chinese cooking and in India it is an essential for all regions. Fresh cooriander is widely used for chutnies and sauces in India.Its fresh aroma is significant when it is chopped and mixed in the dishes.

Growing coriander in the kitchen gardens not only useful for its seeds or leaves but would also lend beuty, color, and fragrance to the entire surrounding.

Also known as Cilantro in Asian and European cuisine, coriander enriches every dish with an unique flavor and a sweet taste which lasts for ever.

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