Feng li su (pineapple cake) is a classic Taiwanese dessert inexplicably intertwined with their culture. They follow a tradition of wishing their nears & dears good fortune by gifting a box of feng li su, especially during their New Year. My husband’s colleagues in Taiwan never missed bringing us a box of feng li su during their visits here. When I first saw these cute little cakes I was of the impression that they can be baked only by a skilful professional, and I did not believe that I could bake them in my kitchen as these gorgeous delicacies pampered our palates with the burst of milky flavour & crumbly texture.
Before the colonial rule our ancestors used to serve classic refreshments like Ayurvedic lemonade (panakam), buttermilk, spiced-milk, elixir, etc. to their guests. Later it became a tradition to serve beverages like tea or coffee to our guests. Nowadays tea breaks have become the order of a day in every institution across India. Every conversation, whether an important official discussion or a trivial gossip, begins with a sip of refreshing cardamom ginger tea or masala chai. Apparently tea shops turn out to be a place for making friends, discussing international, national and local news and also a place for finding solutions for social issues.
Saffron, one of the most expensive spices in the world, was used a few thousand years ago by Indian queens to decorate their forehead with motifs such as sun, moon, crescent moon, or star. It was ground into a paste along with ghee and used as kumkum, hence the name kumkum flower/ kunguma poo. This tradition of applying kumkum is still practiced by almost every Hindu woman even today. Nowadays we use turmeric powder instead of saffron for preparing kumkum powder, and we prepare a beverage, Saffron Latte, using saffron.
Jerusalem is one of my favorite cookbooks for the traditional middle east recipes written by Yotam Ottolenghi and Sami Tamimi. You may download the e-book here. I find several vegetarian recipes that we, Indians, could very well try without demur since most of the ingredients are readily available here. Helbeh is one such recipe that caught my attention as it is an exceptional semolina cake prepared with fenugreek seeds and almonds.
My father never missed to treat me with a glass of delicious mixed fruit juice whenever he took me out for shopping during my childhood days. I still remember how I relished this refreshing drink particularly during hot sunny days. This fruit juice can be enjoyed by chewing but not by sipping through a straw as it was served neither diluted like juice nor concentrated as smoothie. My father always preferred to take fresh mixed fruit juice without ice & sugar, hence I got motivated to prepare fruit juice without ice (or ice cream) and to use unprocessed sugar in place of refined sugar. My father also made us to realize that taking the food made of assorted fruits, vegetables, grains, legumes, or lentils is essential for children’s growth as it prevents vitamin deficiency.