Tag Archives: Food

Recipes: Vendakai Pachadi

Posted on by
Reply

Okra, also known as ladies finger, is a nutrient-dense vegetable that offers numerous health benefits. It is rich in vitamins A and C, antioxidants, and dietary fiber, making it an excellent choice for promoting overall health. The antioxidants found in okra help combat oxidative stress and may reduce the risk of chronic diseases such as cancer and heart disease. Additionally, okra is known for its potential to regulate blood sugar levels, making it beneficial for those managing diabetes. Its high fiber content supports digestive health and may aid in cholesterol management by binding to cholesterol during digestion.

Okra, Bhindi, or Ladies Finger Raita or Vendakkai Pachadi combines the health benefits of bhindi with yoghurt and coconut, creating a refreshing dish that supports gut health due to the probiotics in yoghurt. Adding coconut adds healthy fats and enhances the dish’s flavour profile. This pachadi serves as a delicious side dish and contributes to a balanced diet by incorporating essential nutrients from its ingredients, including calcium, magnesium, and vitamins that promote heart and bone health.

Vendakkai Pachadi 

Vendakkai Pachadi, or Okra/Bhindi/Ladies Finger Raita, is a traditional South Indian dish made with sautéed bhindi, yoghurt, and coconut. It’s a refreshing side dish that pairs well with rice and curries. 

Ingredients:

For the Pachadi:

  • 2 cups of ladies finger, chopped into thin rounds
  • 2 cups fresh thick yoghurt or curd
  • ½ cup fresh or frozen grated coconut
  • 1 tsp cumin seeds
  • 2-3 green chillies
  • Salt, to taste
  • 4-5 tbsp oil for sautéing

For the tempering:

  • 1 tsp oil
  •  ½ tsp mustard seeds
  •  ½ tsp urad dal 
  • 1-2 dry red chillies, broken into pieces
  •  A sprig of curry leaves

Method:

  • Wash the vendakkai thoroughly and pat dry to remove moisture, which helps avoid sliminess.
  • Cut them into thin rounds and keep them aside.
  • Heat 4-5 tbsp oil in a pan over medium heat.
  • Once the oil is hot, add the chopped bhindi and sauté in batches until they are crispy and golden brown. Each batch should take between 5-8 minutes. Once done, remove it from the heat and let it cool.
  • In a blender, combine the grated coconut, green chillies, cumin seeds and a pinch of salt. Blend until it becomes a smooth paste. If you need extra moisture while blending, add some of the yoghurt. 
  • In a mixing bowl, whisk the yoghurt until smooth. Add the coconut mixture to the yoghurt and mix well. Adjust salt to taste.
  • Once the sautéed okra has cooled down and you are ready to serve the dish, gently fold the crisp bhindi into the yoghurt-coconut mixture.
  • In a small pan, heat 1 tsp of oil and let it become warm. Add in the mustard seeds and urad dal; let them crackle.
  • Once they start to splutter, add the broken dry red chillies and curry leaves. Sauté for a few seconds until fragrant.
  • Pour the tempering over the prepared pachadi mixture and mix gently.
  • Serve chilled or at room temperature with steamed rice or as part of a larger meal.

Tips

  • Ensure that the vendakkai is well-dried before cutting to minimise sliminess during cooking.
  • Adjust the number of green chillies based on spice preferences.
  • This dish can be refrigerated for a couple of hours before serving for enhanced flavours. Just remember to add the crisp ladies fingers just before serving to ensure that the dish’s crispiness is kept.

Short Story: The Memory Basket

Posted on by
2

The sun streamed through the kitchen window, casting a warm glow on the sage green woven basket on the table. Aisha Tan stared at it, her heart heavy with memories. Just days ago, she had lost her beloved grandmother, Mei Ling, who had filled their home with laughter and the aroma of delicious food. The basket was all that remained of her culinary legacy.

Aisha gently lifted the lid, revealing a collection of handwritten recipes carefully penned in her grandmother’s elegant script. There were dishes from various cultures—Nasi Lemak, Char Kway Teow, Roti Canai, and even Indian curries like Chicken Rendang and Dhal Curry. Each recipe was a testament to the multicultural tapestry that defined Malaysia.

As she sifted through the recipes, Aisha felt a pang of longing. She had always loved cooking but had never taken the time to learn from her grandmother. Now, with Mei Ling gone, Aisha felt an urgency to reconnect with her roots and honour her grandmother’s memory. “I’ll do it,” she whispered to herself. “I’ll cook every dish in this basket.”

The following weekend, Aisha decided to start with Nasi Lemak, a dish that held special significance in her family. It was often served during family gatherings and celebrations. She gathered the ingredients—coconut milk, pandan leaves, rice, sambal, fried anchovies, peanuts, and boiled eggs. As she cooked, memories flooded—her grandmother teaching her how to prepare the dish while sharing stories of their family’s history. Aisha could almost hear Mei Ling’s voice guiding her through each step.

“Add just the right amount of coconut milk,” she remembered Mei Ling saying with a twinkle in her eye. “It’s what makes the rice fragrant.”

Once the dish was ready, Aisha plated it beautifully and sat down at the dining table. She closed her eyes and took a deep breath, savouring the aroma that filled the air. With each bite, she felt connected to her grandmother and their shared heritage. That evening, as she enjoyed her meal alone, Aisha realised that cooking was more than just preparing food; it was a way to keep memories alive—a bridge between generations.

Inspired by her first culinary adventure, Aisha decided to invite her estranged relatives over for dinner. It had been years since they had gathered as a family; disagreements and misunderstandings had driven them apart. But now, she felt it was time to mend those bonds.

She sent out invitations to her aunties and uncles, promising them an evening filled with nostalgia and delicious food. As the day approached, Aisha prepared an array of dishes from the basket—Char Kway Teow for starters and Chicken Rendang as the main course.

On the night of the gathering, Aisha decorated the dining table with flowers and candles to create a warm atmosphere. When her relatives arrived, there were initial awkward moments filled with hesitant smiles and polite greetings. But as they sat down to eat and shared stories about their childhoods—about Mei Ling’s cooking and family traditions—the atmosphere began to shift. Laughter filled the room as they reminisced about old times and shared their favourite memories of Aisha’s grandmother.

“Remember when Auntie May tried to make Nasi Lemak for the first time?” one uncle chuckled. “She forgot to add salt!” Aisha laughed along with them, feeling the warmth spread through her heart as she watched her family reconnect over food. It was then that she realised how powerful cooking could be—a way to heal wounds and bring people together.

Encouraged by the success of her family dinner, Aisha continued exploring other recipes in the basket. Each dish came with its own story—her grandmother’s experiences in different kitchens around Malaysia and beyond.

One weekend, she decided to try making Roti Canai from scratch. As she kneaded the dough and flipped it on the hot pan, she thought about how this simple bread brought together Indian influences in Malaysian cuisine. While preparing Roti Canai, Aisha remembered visiting Little India with Mei Ling as a child—the vibrant colours of saris in shop windows and the tantalizing scents wafting from street vendors selling delicious snacks. Those memories made her smile as she rolled out each piece of dough.

When she finally served it alongside spicy curry for dipping, Aisha felt accomplished. The flavours transported her back to those joyful moments spent with her grandmother exploring their heritage together.

As months passed by, filled with culinary experiments, Aisha discovered more than just recipes—she uncovered stories embedded within each dish reflecting cultural traditions passed down through generations!

One evening while preparing Laksa—a spicy noodle soup popular among Malaysians—Aisha stumbled upon an old photo album hidden beneath some cookbooks on a shelf! Curiosity piqued; she opened it, revealing faded pictures capturing moments from family gatherings long forgotten…

In one photo stood young Mei Ling, surrounded by relatives, smiling brightly, holding bowls filled with steaming Laksa! Another image showcased festive celebrations during Hari Raya, where everyone gathered around tables laden with various dishes showcasing diversity within Malaysian cuisine! A wave of nostalgia washed over Aisha as she flipped through pages filled with laughter, the joy reminding everyone present of the importance of cherishing bonds forged through shared meals celebrating life itself!

Determined not only to preserve these memories but also to honour the legacy left behind, Aisha decided to host another gathering, inviting everyone once again, ensuring that traditions lived on to inspire future generations to embrace journeys undertaken together, forging connections deeper than ever imagined possible…

On the day of the Hari Raya celebrations, excitement buzzed through Aisha’s home as relatives began arriving adorned in colourful traditional attire, filling the air with laughter and joy celebrating a reunion long overdue! This time, however, instead of simply serving dishes prepared from the basket inherited, Aisha encouraged each member to contribute their favourite recipes, to share stories behind them, reminding everyone present of the importance of preserving cultural heritage intertwined throughout lives lived long ago…

As they gathered around tables laden with food; aromas wafted through the air, creating a symphony of flavours and inviting everyone to partake in discovering that beauty lies within stories shared connecting generations past present future alike, reminding all hope remains alive even in darkest moments faced along the way…

“Let me tell you about my mother’s special recipe for Beef Rendang!” said Auntie May, excitedly recounting tales passed down through families, showcasing the significance behind every ingredient used within the dish, reminding everyone present of the importance of cherishing bonds formed across generations…

As festivities continued late into the night, Emma found herself reflecting upon the journey undertaken since inheriting the sage green woven basket filled with handwritten recipes from her beloved grandmother. Each dish prepared not only served the purpose of nourishing their bodies but also their souls, creating connection and bridging gaps formed over years lost amidst misunderstandings and estrangements experienced throughout life.

Feeling the warmth radiate throughout the room, filled with laughter and joy surrounding loved ones gathered close together and sharing moments cherished forevermore, Emma realized cooking wasn’t merely about food—it was about love, a legacy passed down, intertwining lives forevermore, reminding everyone present of the importance embracing change while honouring past ensuring light would always shine bright, illuminating hearts and souls alike, guiding them homeward bound forevermore…

With newfound purpose igniting spirit within, Emma vowed to continue honouring ancestors, ensuring stories lived on, inspiring future generations to embrace journeys undertaken together, forging connections deeper than ever imagined possible…

And so they stood together, united by purpose celebrating life, love, and resilience, knowing together they’d overcome challenges faced, paving the path forward, ensuring light would always shine bright, illuminating hearts and souls alike, guiding them homeward bound forevermore…

Recipes: Zafrani Pulao

Posted on by
Reply

Infused with the rich aroma of saffron and garnished with raisins, cashew nuts and almonds, Zafrani Pulao is perfect for special occasions. Saffron is known for its antioxidant properties, which can help combat oxidative stress in the body. It has also been linked to improved mood and may help alleviate symptoms of depression and anxiety. When garnished with nuts like almonds and cashews, Zafrani Pulao gains additional nutrients such as healthy fats, protein, vitamins, and minerals.

Ingredients:

  • 1 cup basmati rice
  • 2 cups water
  • ½ cup milk
  • 10-12 strands of saffron
  • 2 tbsp ghee (or oil for a vegan option)
  • 1 bay leaf
  • 2-3 green cardamom pods
  • 2-3 cloves
  • 1-inch cinnamon stick
  • Salt, to taste
  • 1 tbsp sugar (optional, adjust to taste)
  • 2-3 tbsp chopped nuts (cashews, almonds) and raisins for garnish 

Method:

  • Rinse the basmati rice under cold water until the water runs clear. Soak it in water for about 30 minutes. Drain and set aside.
  • In a small bowl, soak the saffron strands in warm milk for about 15 minutes. This will help release the colour and flavour of the saffron.
  • In a heavy-bottomed pot, heat ghee over medium heat. Add the chopped nuts and fry until golden brown. Remove and keep aside on a kitchen towel. Add the raisins in the same ghee and once they plump up, remove and keep with the nuts. 
  • In the same ghee, add the bay leaf, cardamom pods, cloves, and cinnamon stick. Sauté for a minute until fragrant.
  • Add the drained rice to the pot and sauté gently for 2-3 minutes to toast the rice slightly.
  • Add the salt and stir for a minute and then transfer to a rice cooker with the two cups of water. 
  • Cook until the rice is done. Switch off the rice cooker and let it sit for 20 minutes. After 20 minutes, open the rice cooker, and drizzle in the saffron milk, add the sugar if using and fluff the rice with a fork. Be gentle so as to keep the grains separate. Add in the fried nuts and raisins. 
  • If using the stovetop, after adding the salt, pour in 2 cups of water and bring it to a boil. 
  • Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for about 15 minutes or until the rice is cooked and all the water is absorbed.
  • After the rice is cooked, gently fluff it with a fork. Drizzle the saffron-infused milk over the rice and add sugar if using. Mix gently to combine without breaking the grains. Add in the fried nuts and raisins and sprinkle over the pulao. 
  • Serve hot as a standalone dish or with your favourite curry or raita.

Recipes: Corn, Peas and Peanut Curry

Posted on by
Reply

Some weeks back, I had to make a sabzi for lunch, but was not in a mood to cook and also had nothing really likeable in the fridge. So I decided to raid my freezer and see what I can come up with and this curry was the result. This took me about 30 minutes in total to make, including about 20-25 minutes of soaking time with the actual curry taking less than 10 minutes to make. It was quite delicious to eat.

Corn, Peas and Peanut Curry

Ingredients:

  • 1 cup frozen green peas
  • 1 cup frozen yellow corn
  • ½ cup raw peanuts
  • 1 tsp cumin seeds
  • 2 tsp oil
  • 1 tsp lemon juice (optional)
  • Salt to taste
  • Pepper to taste

Method:

  • Soak the corn, peas, and peanuts in a bowl with hot water for at least 30 minutes.
  • Salt the water, cook the vegetables and peanuts on the stovetop or microwave for 5 minutes, and drain.
  • Heat the oil in a pan, and when the oil heats up, add the cumin seeds and let them pop.
  • Once the cumin pops, add in the drained vegetables and stir well.
  • Season with salt and pepper and let it cook covered on a low to medium flame for 5 minutes.
  • Switch off the gas, drizzle lemon juice if using, and serve hot with rice or rotis.

In My Hands Today…

Posted on by
Reply

The Upstairs Delicatessen: On Eating, Reading, Reading About Eating, and Eating While Reading – Dwight Garner

Reading and eating, like Krazy and Ignatz, Sturm und Drang, prosciutto and melon, Simon and Schuster, and radishes and butter, have always, for me, simply gone together. The book you’re holding is a product of these combined gluttonies.

Dwight Garner, the beloved New York Times critic and the author of Garner’s Quotations , serves up the intertwined pleasures of books and food. The product of a lifetime of obsessively reading, eating, and every combination therein, The Upstairs On Eating, Reading, Reading About Eating, and Eating While Reading is a charming, emotional memoir, one that only Garner could write. In it, he records the voices of great writers and the stories from his life that fill his mind as he moves through the sections of the day and of this breakfast, lunch, shopping, the occasional nap, drinking, and dinner.

Through his lifelong infatuation with these twin joys, we meet the man behind the pages and the plates, and a portrait of Garner, eager and insatiable, emerges. He writes with tenderness and humor about his mayonnaise-laden childhood in West Virginia and Naples, Florida (and about his father’s famous peanut butter and pickle sandwich), his mind-opening marriage to a chef from a foodie family (“Cree grew up taking leftover frog legs to school in her lunch box”), and the words and dishes closest to his heart. This is a book to be savored, though it may just whet your appetite for more.
Genres
Food
Memoir
Nonfiction
Books About Books
Essays
Audiobook
Biography