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BLOGGING ABROAD ABOUT FOOD

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Kerala cuisine gets a new lease of life abroad as Malayalee food bloggers take to foreign waters.

Words by Rheanna Mathews    Photographs from Various Sources

Who was it that said when Neil Armstrong took that giant leap for mankind on the moon, there was a Malayalee there with a chaya kada? They probably had it right. No matter where you go on God’s green earth, there’s bound to be a Malayalee close by. Probably craving the same foods you are. And like any diaspora, Malayalees love to take their cuisine with them. As anyone who’s stayed away from home would attest, when you’re away, you begin to miss things of which you never even realised you were fond. And when the missing grows too much to bear, you try and recreate all that you love and cherish about home, a large part of which ends up being food.

FWD Life caught up with four talented women whose blogs are making the lives of many aspiring home cooks, both abroad and at home, a heck of a lot easier! They shared with us different aspects of their food blogging, what inspired them to start, keeps them going and their love for what they do. All of them live abroad but have managed to stay true to their roots in their cooking, and are more than happy to tell us how they managed it.

Ria Mathew

Ria’s Collection

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As a family, food is our main topic of discussion whenever we get together, so sharing recipes with each other comes naturally. I used to share recipes that I received from other family members via emails. So one evening (eight years ago), as I was busy typing out a recipe to share, my 12-year old brother asked me why I didn’t think about starting a blog. At the time, I had no idea what that meant. Before I got married, I asked Amma if she could write down some of her cherished recipes for me in a small diary. That handwritten recipe diary is my most favourite book to cook from. Other than that, I follow recipes from my late grandmother, my Appa’s sister, my Amma’s twin sister and other family members.

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My family lives to eat and we discuss food the most. So naturally, there are many recipes that have been handed down in the family as a tradition. I rarely experiment with such recipes. I like to follow them as is, to retain its authentic taste.

Nagalakshmi Viswanathans

The Edible Garden

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I got inspired by a food blog I came across many years ago and thought the idea was really cool. This is before food blogging became mainstream. I started off on my own when I was single and on my first job, sharing an apartment with a colleague in Hyderabad. The idea was to share quick and easy recipes for beginners out there like me.

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I faced different challenges in different places. In Hyderabad, it was fairly easy although I realised that to even make a simple Kerala dish like thoran or chutney, you need a mixer grinder. In Singapore, I set up my first proper kitchen post-marriage and here the challenge was getting good quality coconut. The Malaysian and Thai coconuts don’t taste the same as our beautiful coconuts from Kerala. It took me a while to adjust. The one year I lived in Sydney was when my Kerala cooking suffered the most. From getting shallots to the right type of green chillies and fresh coconut, I struggled. It made me realise how complex it is to get a simple dish right.

Maya Akhil

Yummy O Yummy

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During my initial days of cooking, I blindly followed cookery shows and my mom’s and friends’ recipes. Nowadays, I still watch cookery shows and go through a lot of cookbooks for ideas, but I adapt the recipes to my own taste. I don’t try to change any traditional or authentic recipes much, but I do try to give my own twist to what I make. Whenever I taste something new at a friend’s place, I get the recipe and try to recreate it at home.

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Most of our family recipes are passed down to the next generation by word of mouth. My blog is a humble attempt to document these before they are lost forever. My brother helps me with the technical aspects of blogging. During my trips to India, my mom cooks her specials for me and I photograph them. Sometimes I ask her to cook the dishes for which the ingredients are not available in the US. Many of my non-Malayali friends really enjoy Kerala cuisine. They especially enjoy our yogurt based curries like pulisseri, pachadi, etc, our breakfast dishes and coconut milk-based preparations.

Sangeetha Menon

Kothiyavunu

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I grew up in a family that loved food but cooking become a more significant part of my life only when I moved to US and found myself alone in the kitchen. I started to try different things in that space and realised I was excited about not just eating, but the cooking as well.

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It is really hard to find fresh ingredients for our traditional dishes. Sometimes I had to use frozen ones and that affects the taste somewhat. It is also difficult to get some traditional utensils here in the US, and we have to learn to adjust with western utensils. Most of my wonderful recipes were passed down to me from my grandparents, my mom and my mother-in-law and other family members. Very rarely do I stray or make changes in these recipes that were handed down to me. My family plays a role in my blogging by giving honest feedback on the food I cook, great support and inspirations. And my friends, they always say that Kerala cuisine has it’s own distinct, great flavour and uniqueness.

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Coffee Pairing: Foods That Complement Your Morning Brew

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International Coffee Day is a celebration for coffee lovers around the world, offering the perfect opportunity to elevate your morning coffee experience by pairing it with the right foods. While we often focus on how we brew our coffee, the right food pairing can make a world of difference, enhancing the flavors and aromas of your favorite cup of joe. Let’s dive into some delightful coffee and food pairings that will make your mornings even more enjoyable.

1. Espresso & Dark Chocolate

If you’re an espresso enthusiast, pairing this bold and concentrated coffee with dark chocolate is a match made in heaven. The richness of the chocolate complements the intensity of the espresso, balancing its bitterness while enhancing its deep, earthy notes. Try a square of dark chocolate with 70% cocoa to elevate your espresso experience.

2. Latte & Croissants

For a softer and creamier start to the day, a latte paired with a buttery croissant is a classic combination. The mild and frothy nature of the latte contrasts beautifully with the flaky, buttery layers of the croissant, offering a harmonious blend of textures and flavors.

3. Cappuccino & Almond Biscotti

Cappuccino, with its frothy milk and rich espresso base, pairs wonderfully with almond biscotti. The biscotti’s crunchy texture and subtle sweetness complement the coffee’s bold flavor, making this an ideal choice for those who enjoy dipping their snacks into their coffee.

4. Cold Brew & Avocado Toast

For a modern and trendy breakfast, cold brew coffee pairs exceptionally well with avocado toast. The smooth, refreshing flavor of cold brew contrasts with the creamy, savory taste of avocado spread on toasted sourdough, creating a well-balanced and satisfying meal.

5. Americano & Blueberry Muffins

The subtle and smooth profile of an Americano pairs perfectly with a fruity blueberry muffin. The sweetness and slight tartness of the blueberries bring out the brighter, fruity notes in the coffee, while the muffin’s soft texture complements the light body of the Americano.

6. Mocha & Cinnamon Rolls

If you’re in the mood for something indulgent, pairing a mocha with a cinnamon roll will satisfy your sweet tooth. The chocolatey, rich flavor of the mocha mirrors the sweetness of the cinnamon roll’s glaze, while the spiced notes from the cinnamon add a layer of complexity to the pairing.

7. Flat White & Banana Bread

Flat whites are known for their smooth, velvety texture and strong espresso flavor, making them an excellent match for the moist, dense goodness of banana bread. The banana bread’s natural sweetness and subtle flavors work well to soften the intensity of the coffee, creating a balanced taste.

8. Turkish Coffee & Baklava

For a cultural twist, pair the bold, unfiltered flavors of Turkish coffee with the sweetness of baklava. The rich, syrupy layers of filo pastry filled with nuts and honey provide the perfect complement to the strong, concentrated coffee, creating a sensory experience that is both rich and satisfying.

9. Iced Coffee & Fresh Fruit Salad

On warmer days, an iced coffee goes well with a fresh fruit salad. The chilled, refreshing nature of iced coffee enhances the natural sweetness and juiciness of fruits like melons, berries, and citrus, making it a light and healthy pairing for a quick breakfast.

10. Macchiato & Cheese Danish

For those who enjoy a macchiato, the addition of a cheese Danish offers a creamy and slightly tangy balance to the intense espresso shot topped with just a bit of milk foam. The Danish’s soft, cheesy filling contrasts well with the strong coffee, making each bite more indulgent.

The beauty of coffee lies in its versatility, and with the right pairing, you can transform your morning coffee into a more elevated culinary experience. Whether you prefer something sweet or savory, there’s a perfect food match for every type of coffee. So, on this International Coffee Day, take a moment to experiment with different pairings and discover new flavors that enhance the joy of your morning brew.

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Benefits of Including Crab in your Diet

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Crab has all the attraction of seafood without the fishy flavor that some people want to avoid. It is delightfully salty with a delicate mineral sweetness. Crabs were reportedly among the foods that coastal societies eaten a hundred years ago. On the menus of the greatest restaurants today, it stands out as the highlight dish. Crab is famous for its distinctive, exquisite flavor as well as for the health benefits it provides.

Omega-3 fatty acids and protein are abundant in crabs. The Food Experts advise two servings of fish and seafood every week, which is not difficult. 

 Good Protein Source

Crab is a low-fat, nutritious protein source that boosts metabolism and gives you energy. In reality, crab has less saturated fat and about the same amount of protein per 100 grams as other meats. 

Strengthens Heart Health

Consuming a lot of crab meat can actually benefit your cardiovascular system. The Omega-3 fatty acids, zinc, and protein found in crab are all beneficial sources of lowering cholesterol. Having lower cholesterol lowers your chances of heart attacks and strokes. 

Increases Brain Activity

Crabs are healthy for you since they are a high source of selenium, vitamin B2, copper, and other vital vitamins and minerals. Together with omega-3 fatty acids, these nutrients support healthy brain ageing and reduce the risk of dementia. They aid in defending against oxidative stress, inflammation, and other elements that may have an impact on the growth and health of the brain. 

Strengthens bones

You may already be aware of the significance of calcium for bone health. However, did you realize that phosphorus plays an equal role? Due to its high phosphorus content, crab flesh can aid in the development of strong, healthy teeth and bones. 

Contains selenium

Compared to other meats, crab offers a substantially higher supply of selenium. As an antioxidant, this necessary mineral not only assists in preventing cell damage from free radicals but also strengthens your immune system. Selenium aids in the regulation of your metabolism and is essential for healthy thyroid function. 

An aphrodisiac

The aphrodisiac property of crab meat promotes libido and sexual energy. They have high quantities of zinc and substances that increase estrogen and testosterone levels, enhancing sexual desire.

Makes the blood flow faster

Copper is yet another significant mineral present in crab meat. One significant advantage of copper is that it facilitates the body’s absorption of iron, which enhances the creation of red blood cells. After injuries and illnesses, proper circulation aids in the healing process. 

Consuming excessive amounts of crab can have certain unfavorable impacts, just like with most other foods. If you eat too much of some of the nutrients in crab, such copper and zinc, you could get sick. Crab, however, is a fairly nutritious item to eat in moderation unless you have a seafood allergy, and adverse effects are uncommon. Before consuming any seafood, always make sure you don’t have any allergies.

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The Taste Of Malayali Kitchen In Sweden

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A Kochi-based malayali is creating a sensation by preparing Kerala Cuisine in the foreign swedish kitchen. Devi Nair, who has been settled in Sweden with her husband for almost 10 years, wanted her daughter to experience the delicacies of the Malyaali culture along with her International palette. The sense of homesickness and nostalgia has a part to play in this venture as well. In recent years, as the pandemic hit she chose to share her cooking extravaganzas on Instagram which led her to become more known to the public. Her recipes featured celebratory treats like the Bengali confection Rosbora, local parotta, and non-vegetarian Kerala foods that are popular on social media because they’re simple to make yet delicious to eat and look at. Devi whips up a storm of authentic Kerala delicacies during Malayali festivals. Tender, plump unniyappam, spongy kozhukkatta, rice dumplings, Vishu ada, and Vishu katta are just a few of the items on her Vishu menu this year. She prepared undaputtu with spicy prawn filling, kilikkoodu with meat and egg white, and ammini kozhukatta, a spicy rice dumpling, for Eid. It is also heard that she is planning to launch her own bakery in Sweden as well. 

Words By : Goutham Satheesh

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