Expériences Culinaires

﷽ Soft, traditional Kerala-style steamed rice cakes with mung bean filling Ingredients Filling 1 cup mung beans (soaked 1–2 hours) Salt & a pinch of turmeric Water (just enough to cook) 1 tbsp ghee ½ cup grated coconut ½ tsp cardamom powder ¼–⅓ cup jaggery (to taste) Dough 1 cup rice flour (pathiri / idiyappam podi) 1 tbsp ghee A pinch of salt 1⅛–1¼ cups hot boiling water Method Pressure cook soaked mung beans with salt, turmeric, and minimal water for 10–15 minutes. Beans should be soft and dry. Heat ghee, sauté coconut for 2–3 minutes. Add cardamom, cooked mung beans, and jaggery. Cook until jaggery melts and mixture is dry. Set aside. Mix rice flour, ghee, and salt. Add hot water gradually and knead into a very soft dough. Cover and rest until cool. Take small dough portions, fill with mung bean mixture, seal, and shape. Steam on a greased tray for 15 minutes. Serve warm. Tips Keep dough covered to prevent drying. Filling must be moisture-free for easy shaping. Lightly grease ha...

﷽ How I Make Saffron Rice at Home A fragrant, colourful rice dish infused with saffron and gentle spices—perfect with grilled chicken, salad, and raita. Ingredients 2 cups basmati rice (washed & soaked 10 minutes – optional) 2 carrots, grated Nuts & raisins (as preferred) Ghee Oil or olive oil 2 garlic pods, crushed 1 onion, thinly sliced Frozen green peas (optional) 3½–3¾ cups chicken stock or hot water Salt to taste 1 tsp pepper 1–2 tsp garam masala ½ tsp turmeric 1 chicken stock cube (can skip if using chicken stock) Juice of ½ lime Saffron soaked in rose water or orange blossom water Pomegranate seeds Finely chopped parsley Method Heat ghee in a pan. Add grated carrots and sauté for a few minutes.Add nuts and raisins, fry until golden, then remove and keep aside. In the same pan, add oil and a little more ghee.Add crushed garlic and sliced onion; cook until the onion is soft and caramelised. Add frozen green peas (if using) and sauté for a couple of minutes. Add drained ric...