Hummus, an ancient Arabic appetizer, is now available in every supermarket as it took the western world by storm a few decades ago. Traditional hummus is nothing but the creamy blend of chickpeas & sesame seeds. Now there are different flavors of hummus available in the market to satisfy the ever growing demands of consumers across the world. Sabra is the most popular American brand for dips/ spreads namely Mediterranean hummus & Mexican guacamole. Wingreens is one of the few Indian brands selling hummus and they all boast to sell the “original” hummus. Unfortunately there is no Indian brand for hummus with Indian flavors, so I have tried spicy green hummus & red hummus that suit our palates.
According to ancient Indian medicine systems Siddha and Ayurveda, tamarind fruit is believed to have numerous healing powers. It is a quintessential ingredient of the commonly prepared south Indian curries like sambar, rasam, or kuzhambu. In a recent study it was found that we can largely reduce the loss of nutrients while cooking vegetables by boiling them in tamarind juice instead of plain water, which we have been following for generations. Besides we also make pungent tamarind soup (puli thanni) and sweet tamarind juice (panakam) that have been customarily served on the day of fasting for its excellent detoxifying property. Obviously tamarind juice or tamarind soup can be included into our detox diet which also aids in weight loss.
Lord Ganesha is worshiped by Hindus in the same manner God Janus is regarded in Greek mythology. It is interesting to find the striking similarities between the two as they both hold the honor of being the first god worshiped in every ritual. I also like to start my day by listening to the hymn, Vinayagar Agaval, written on Him by the 14th century poetess Avvaiyar sung by the late legendary singer M.S.Subbulakshmi.
Appalam making is a leading cottage industry prevalent in my maternal grandfather’s village. As a kid I was completely awestruck watching women & girls in our neighbourhood kneading mountainous dough, rolling appalam at lightning speed, and stacking dried appalam like a tower. Whenever I was upset with my cousins or siblings I used to run to one of those houses and spend endless hours there watching them making appalam while enjoying their warmth & the food. During my mother’s recent visit there, they fondly remembered my childhood favorite appala-poo and prepared them along with appalam specially for me, even though they are not into this business currently.
Neikadalai is one of my favorite childhood snacks that I relished along with wheat halwa. It brings me back fond memories associated with this delicious savory as our family get-togethers were incomplete without spicy crunchy flavorful neikadalai and soft gelatinous wheat halwa. I still cherish all those happy moments with my father when he brought me neikadalai and Tirunelveli halwa.