Theeyal

It was a myth widely circulated in the 80s that coconuts are the main sources of cholesterol-causing artery blocks. So my mother preferred to reduce the use of coconut meat greatly, used coconut milk sparingly, and stopped using coconut oil once for all. But my grandmothers continued to use coconuts profusely, and they found a dish insipid if coconut meat is scantily added into it. In those days, coconut meat was used in almost every vegetable preparation, coconut milk was used for making scrumptious payasam, and coconut oil for frying crunchy snacks like thattai, murukku, banana chips, etc. We relished theeyal mostly in our grandmother’s house as this recipe calls for good lashings of coconut meat fried in coconut oil.

Green Curry

Although Thai cuisine boasts a wide range of meatless preparations, we could find every vegetable salad, soup, or curry tinged with fish sauce/ oyster sauce/ dried shrimps/ shrimp paste. People declaring themselves as vegetarians in Thailand are actually pescatarians, they don’t take any meat, but they don’t mind taking seafood. So vegetarians/ vegans may order food from live counters (or roadside vendors) rather than dining at buffets, as they can make sure to avoid using seafood as flavor enhancers while preparing vegetarian dishes. I am a fiend for Thai curries especially, green curry for the pleasant green color, creamy sauce, and the delightful aroma of Thai herbs & spices.

Mushroom Masala

Mushroom masala is a healthy and also a hearty dish that can be sandwiched between toasted bread slices or served as a side for rice & roti. Since I have spiced mushroom masala up with pepper & ginger and avoided using chillies, it can be served to people who can not bear the heat of chilli particularly to kids.

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