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"Recipes for All Occasions" is a comprehensive cookbook compiled by Mrs. B. F. Varughese, affectionately known as 'Pachakarani' to generations of Malayali households, and presented by her grandchildren Varkey and Paulose Varughese. This volume, containing over 1,320 recipes, draws from Mrs. Varughese's previous three books and her weekly column in a Malayalam periodical, now made accessible to an English-speaking audience. The cookbook is aimed at experienced home cooks, assuming a foundational knowledge of cooking techniques and offering a diverse range of dishes from international fare like Piroshky and Moussaka to local specialties such as Neyyappam and Vadukappuli pickle. While the instructions are succinct and direct, reflecting an old-world culinary approach, the editors have updated measurements to modern standards while retaining period details, striking a balance between historical fidelity and contemporary usability, ultimately spanning a formidable culinary spectrum anchored in the home kitchen.
Keralam is not a reinvention. It is the same land of monsoon cravings, toddy shop debates, wedding sadya politics and tea-time loyalty. It just finally sounds the way it tastes.
Paal Puttu recipe offers a delightful twist on a traditional Kerala breakfast, incorporating sweet notes of carrot and coconut for a comforting and memorable meal.
Issa learnt cooking by watching her mother in the kitchen and also received guidance from her elder sister.
Vattayappam is known for its subtle sweetness, fragrant aroma, and moist, fluffy texture.
Pesaha appam or unleavened bread is meticulously prepared in memory of Jesus’ last supper.
Kani appam is offered as part of the ‘kani’, presented in front of the deity, before distributing to children.
This year, the festival will be observed on January 13.
While its distinct taste may not be for everyone, liver enthusiasts will appreciate its unique texture and the robust, earthy flavour it brings to the table.
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