cherche femme riche pour mariage 2015 Most of what they ate, they grew.
Fruit and vegetables, were home grown and watered. The Kappa, the tapioca, grew unchecked all around the house. As it swelled in calories underground, it turned into a crunchy, starchy, tuber, inviting every rodent in the vicinity to gnaw their way to obesity. Boiled and mashed, the starchy tapioca was an all time favourite and a tasty alternative to rice. Kappa and Meen, the signature dish in most Syrian Christian Homes, is a Mashed Tapioca and Fish Curry combination, crafted to draw any Malayalee out of hiding. It is an absolutely, irresistible treat. The yam and the sweet potato, shared space underground with the tapioca and grew alongside as carbohydrate substitutes.
http://curemito.org/estorke/2943 Mangoes, jack- fruit, sapotas, custard apples, jambus, bananas and guavas grew around the house, together with the Anyelli , a fibrous fruit, that tasted a bit like a mango and a bit like a jackfruit. The vegetable patch had tomatoes, chillies, brinjals and ladies fingers that grew in rows on the ground, while the gourds, the ridge and the bitter, hung seductively on wooden trellises around the periphery of the patch. Pepper corns grew as a creeper on the larger trees. The Biling-Biling is a creeper with a sour fruit, that needs a tree for support. It is used in curries for its sharp tart flavour, especially in sea food that can leave you wanting more. Fruits, like the mango and the jackfruit, were eaten as fruit when ripe and as a vegetable when raw. Sometimes, they were used in curries when semi-ripe, for their sweet and sour flavour, that took the taste of the curry, to another level.
here A huge tamarind tree sheltered the front porch, while peppercorns and cloves, grew as creepers, on the trunks of bigger trees. The Vitamin A filled, drumstick trees, grew a safe distance from the house. They were notorious for housing a furry, creepy-crawly. When the tree became infested, these powdery white bugs would fall off the tree, onto the children playing in the yard, causing an itchy skin rash. Coconut oil, was applied in copious amounts to allay the itching and soreness. As a matter of fact , Coconut oil, was the panacea for most ailments related to the skin. It is interesting, that Coconut oil has now come back as a Emollient. It is easily available, affordable and undoubtedly effective in naturopathy.
rencontre 21 The versatile coconut palm, was a unique tree as it was a single plant with multiple uses. Topographically dotted across Kerala, these tall palms could live to a hundred, with barks that gleamed like ebony and boasted the strength of steel, resisting corrosion and decay from termites.
click The gleaming white coconut kernel, was grated as garnish for most dishes. Ground with the green mango, shallots, ginger, curry leaves and fresh green chillies, the grated coconut rolled into a piquant relish, the chammandi, to add punch to insipid meals. This, like all else that needed to be ground, was done on the Ammikallu, a stone slab with a stone rolling pin.
broker trading online Grinding on the Ammikallu was a woman’s job. And it was always done outside the kitchen on the veradah, as it was a messy job, when the stone was washed down with water, before and after the grind. The large and rather heavy stone rolling pin with rounded edges would be grasped at both ends with both hands. With a to and fro movement that bulged the biceps and jiggled the breasts in provocative distraction, stone would meet stone, in even strokes. Anything that lay between the rolling pin and slab would be pulverised. The flavour of something ground on the stone, is quite unique and many say that the modern gadgets and gizmos, do not come even close, in taste, texture, or as a workout for the biceps and the boobs.
source site The recipe for the Chammandi has not changed much through the ages though the electric mixie has replaced the grinding stone in most homes.
site de rencontre 18 ans gratuit single sprüche frauen Recipe 1…..Chammandi
1 cup freshly grated raw green mango
I ” piece of fresh ginger
6-8 green chillies, Birds Eye Kaanthari variety
Fistful of green curry leaves
Salt to taste
2 cups of freshly grated coconut
follow site For Oomph, this has to be ground on the Ammikallu, the traditional stone slab with a stone rolling pin. Some grind it fine and shape it as a ball. Some grind it coarsely and roll it as a ball.
Personally, I prefer it ground coarsely, as it has a bit of a crunch to it. It is definitely more colourful and pleasing to the eye, with the bits of green and white making a sharp contrast. The finely ground Chammandi is a nondescript amorphous blob, that looks and tastes like ground masala, that someone forgot to add to a curry.
buy zaditor eye drops uk Unfortunately, the Stone grinding stone and the stone rolling pin, the Ammikallu, has become a relic and is used as an decorative Objet d’art in Landscaped Gardens, as an echo from the past. Die-Hard-Diaspora take it as Cargo, to far and distant lands, to remind themselves of home.
triamcinolone acetonide cream buy online Coconut oil, a calorie filled, high smelling heavy oil, extracted from the dried kernel of the coconut, was used as a cooking medium and an emollient. Virgin coconut oil, closest to Mother’s milk in its high Lauric acid content, has found an undisputed place in Naturopathy from Traditional Oil Pulling in Ayurvedha, to weight reduction, to baking Chocolate Chip Cookies.
buying zyprexa online When brewed with curry leaves and the leaves of the hibiscus plant, Coconut oil serves as hair grease, to keep the grey from the hair. Grandmothers in Kerala, in their seventies, with a full head of hair, could comb out long thick, dark black hair with perhaps just a hint of grey here and there to betray their age. When they did eventually grey, the grey shone as silver threads. Nothing like the damaged hair of present times, repeatedly abused to change character, with bonding, colouring, straightening or ironing. There were no Dermatologists around those days and no Trichologist groaned inwardly, as no one complained of thinning hair.
The coarse husk of the coconut made excellent fillers for mattresses to sleep on. Entwined, the husk made strong ropes that anchored boats at sea. Thatched roofs were made from coconut leaves woven together to keep the relentless rain out of homes and cattle sheds. The central rib of the coconut leaves, shaved and tied together, swept up as hardy broom sticks, the Choolu,
As a dish wash scrub, the coconut husk had no match. It was the Mr. Muscle of their times fighting grease and dirt. The discarded hard shell, pierced and mounted on wooden handles, were temperature friendly Kitchen ladles used in cooking.
Freshly cut, the refreshing tender coconut continues to be the safest of all the non-alcoholic beverages on the road in South India.
Toddy, on the other hand is a fermented milky white brew that is extracted over a period of time, in small pots tied as receptacles to coconut flowers before they unfurl fully. It is served as the poor man’s liquor at the wayside toddy shops together with hot, spicy, pungent nibbles that numb the drunken senses a degree further. As a rising agent, it is used as a yeast substitute in cooking appams, the soft and fluffy snack, eaten with a coconut milk based stew.
A single tree with so many diverse uses, reflected the ingenuity of the times, when our ancestors found ways of stretching whatever was available. Nothing was wasted if it had use elsewhere. Nothing.
The comparatively short-lived banana tree was just as useful as the coconut. The fruit of the banana could be eaten raw or ripe as an energy filled snack. The raw fruit was often used as a starchy carbohydrate in traditional recipes. The ribbed leaves served as eco-friendly disposable plates. Banana leaves were scalded in hot water and used as handy wrap to pack food for the travelers. The florets of the banana tree were cooked with grated coconut and the juice of the banana stem, a powerful diuretic, was used to prevent and treat renal calculi or stones.