Welcome aboard!
Indian cuisine is a riot of colours, flavours, and spices. Every state has its own unique culture- ingrained taste bud. And, to many of us staying within familiar tastes is a sacrosanct act. Of course an occasional trip to a speciality restaurant that serves another fare is ok. But, as a matter of routine ...at home...NO!
One of the benefits of being born to parents who dared an interstate marriage (am talking about India of the 70's) was being able to widen a regional taste bud to accept, experiment and, relish eclectic cuisines :-)
I love food! Be it traditional or fusion, cooking is all about turning out fare that is tasty and healthy.I welcome all lovers of good food to come on aboard and share your kitchen adventures.
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Happy cooking!
Dershana
Nutmeg (the yellow outer flesh that covers the seed) - 200 gms
Red chilli powder ( cayenne pepper) - 50 gms
Turmeric powder - 5 gms
Fenugreek seeds ( uluva/vendayam) - 5 gms
Bird's eye chilli (kanthari mulaku) - 50 gms
Mustard seeds - 10 gms
Asafoetida (perunkayam) - 5 gms
Sesame oil (Nallenna) - 100ml
Clean and cut Nutmeg (Jadika) into strips.Heat a few teaspoons of sesame oil and crackle mustard seeds. Stir fry a teaspoon of fenugreek seeds. Add 50 gms of chilli powder and 1 teaspoon of turmeric powder in. Follow with the Nutmeg (jadika) pieces and the bird's eye chilli (kanthari mulaku). Follow up with the asafoetida (perunkayam). Add salt to taste. Cool and place in a dry bottle. Top with the rest of the sesame oil. Close with an airtight lid and let stay for 2-3 days before use.
Nutmeg (the yellow outer flesh that covers the seed) - 200 gms
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