Samayal and saapaadu!

We all are aware of basic food groups. It is exciting to see how people across continents view their food. The more I explore for differences among cuisines, the more similar they seem. All of us more or less have a good balance of the food pyramid. Each cuisine has its own favorite for starch/carbohydrate, protein, fat and fiber. The eastern counterparts like their rice noodles with their favorite meat or sea food floating in a sauce base and in a bed of veggies. As we move towards west on the globe, we see more varieties of starch, soups, sauces and not to forget desserts.

I have always been fascinated by anything related to food, it's preparation patterns and the whole science which goes into a recipe. I view the process of cooking as an art and of course, relish anything vegetarian. I should admit that I could get touchy with names of dishes. Especially traditional cooking methods and recipes. For example, I prefer that saambhaar is not confused with anything which is made with tamarind water, lentils and veggies. It is an insult to the dish. Moreover, the andhra pappu chaaru, kozhambu have their own identity so it is better not to give them an identity crisis :). This sensitivity of mine extends to every cuisine, not just Indian food.

so that is it for now. See you soon.

enakku samayal theriyuma?

Coming from a typical pallakad iyer paramparai ...cooking came naturally to me. At least, so I think! Amma's experiments introduced me to a whole array of cuisines and vegetarian delicacies. Being a no-fuss eater helped me relish whatever amma made. On the way through these years, I consciously and otherwise picked up tips and recipes from paatis, ammas, chithis, and atthais around me. I should not forget mentioning my friends' influences on my cooking. I hope to create a collection of my thoughts about sapaadu. I was not sure if I wanted to get into blogging about kitchen, food or recipes. As I did not want to get lost in the ever growig number of food blogs. But yet again, out of the blue, on the insistence of my kid sister- Praveena. I am here. Writing about my first love - Food!...yum..

Spice Speak - Mustard Magic

Mustard seeds, generally brown, are used quite a bit in Indian cooking. Brown mustard seeds are warming, and impart the pungent taste according to ayurveda. They are balancing for Kapha and Vata, but increase Pitta dosha. In ayurveda, brown mustard seeds are considered a digestive and good for alleviating stomach discomfort such as gas or cramps.

Take a little Ghee and heat it in a pan. When hot, add the mustard seeds. Watch out, they will start "popping" in hot oil or ghee. As soon as the popping begins, remove from heat and pour over the prepared dish. Stir and serve. Mustard seeds sauteed in Ghee are wonderful in lentil soups, dhals, Indian-style curries and spiced vegetables. They have a sharp flavor and are aromatic as well.

Brown mustard seeds combine well with other ayurvedic herbs and spices such as ginger, cayenne peppers, turmeric, asafeotida and coriander.

Used as medicine: Seeds and oil.

 Ayurvedic recommendations
Rai is bitter and pungent in taste with a hot potency. It is acrid, thermogenic, anti-inflammatory, carminative, digestive, and tonic in quality and is recommended in vitiated conditions of Vata and Kapha, malarial fevers, colic pain, anorexia, dyspepsia, intestinal worms, flatulence, inflammations, sin diseases, spleen and liver diseases and persistent vomiting.
Therapeutic uses

1. Ayurveda recommends application of B. juncea oil for chest affections in children.
2. In Indian traditional medicine, the oil is used with camphor as an effective combination for rheumatic pain and swellings.
3. In Ayurveda, mustard seed powder is used as emetic in poison and other stomach disorders.
4. In Ayurveda, the mustard leaf is applied externally to combat glandular swellings in conditions such as elephantiasis.
5. It is a folk remedy for arthritis, foot ache, and rheumatism.
6. The seed is used in Chinese medicine to treat tumor, lumbago, and stomach disorders.
7. In China, the leaves are eaten in soups for inflammations or hemorrhages.
8. In Africa, the root is used as galactagogue.

Side effects: No well documented contraindications. Patients hypersensitive to mustard need to avoid its use. Topical application of mustard oil may induce skin inflammation. Injection into joints may induce allodynia, hyperalgesia, and neuroinflammation.

information quoted from sources:mapi.com, food.sify