Posted by shiyam | April 22, 2013

I have lived and loved food all my life and it has become such an integral part of me. If we be in one with food, we unite and there is no 'I' factor. I would like to convey a humble view point,there are so many food blogs which I follow and many of them inspire me. I have a small request if you are writing about food if it dose not please you don't write about it rather than saying it is wrong. Your are not hurting the person who cooked it but showing disrespect to the food which helps our sustenance.

Posted by shiyam | March 29, 2013

Quinoa is a native of the Andes and is found in high altitudes where wheat is difficult to grow. Chenopodium quinoa is a relative of the beet and spinach plant family. Quinoa was domesticated in the Andes around 5000 B.C.,it is held in high importance by the Incas next to the potatoes.

They are naturally white or pink and grow in clusters like sorghum. The outer caps of quinoa contains bitter compounds called sopanins which can be removed by soaking them for a while. (Prolonged soaking could invert the compounds into the grain).

Posted by shiyam | February 18, 2013

Food is what you perceive. What makes a great meal? is the question which you have to ask yourself. Mom's food that always tastes perfect will not taste the same one sudden moment. Our emotions affect the way we perceive food. We should approach food as an eternal art form then it becomes a part of us. Food gives us the pleasurable experience to appreciate beauty through our senses. Take time to enjoy the sensory pleasures of eating. Feel the colors, textures and flavors you will definitely have a unique experience every time.

Posted by shiyam | December 25, 2012

The bounty of nature that gives us utterly delicious chestnuts. The earthy aroma of roasted chestnuts reminds me of childhood days in India. Roasting water chestnuts on open fire and munching on them under the siesta counting twinkling stars.

Chestnuts are of two varieties the European variety (Castanea sativa) which is popular in Spain and Italy. This variety is of Western Asian origin. The Greeks had brought it to Europe where it thrived.
The Italians use chestnut meal "farina dolce' sweet flour is used as a thickener.

Posted by shiyam | December 12, 2012

The pleasure of halving a perfectly ripe avocado and scooping the baby green beauties, sprinkle with a hint of sea salt and sinking your teeth into buttery goodness.... uuummmm that's a flavor memory to cherish.

Avocados are native to Central Mexico and have been cultivated for over 7,000 years. The Aztecs used to call it 'ahuacatl' which meant 'testicle' and thus the name. Avocado come in many varieties and sizes ranging from a small lemon from Peru to a fruit which could weigh more than 1kg from the West Indies.

Posted by shiyam | December 3, 2012

Perhaps the oldest cultivated grain known to us. The oldest known remains of barley were found in
Tell Mureybat,Syria, dating back to about 8000B.C. Barley has been cultivated ever since from the Nile delta to the Baltic countries and as far as Tibet in the East.

Posted by shiyam | November 25, 2012

Parsnips belong to the carrot family. It is native to Eurasia.With the advent of farming parsnips were cultivated to produce edible roots.

The first frost informing the arrival of winter unearths sweet smelling parsnips. They have a woody aroma with a slight cardamom scent. During Medieval times parsnips were used in desserts. Depending on their size parsnips could have a thick core which could be trimmed.

Posted by shiyam | November 19, 2012

Fenugreek also called as 'Greek hay' in Latin is a plant related to the clover. Known for its medicinal properties. The bitter seeds are used in South Indian food it is used next to black mustard seeds in tempering (tadka),sambhar masala and in Panch phoran masala the life line of Bengal.