Expériences Culinaires

﷽ Macarona Bechamel Macarona Bechamel -My Version Macarona Bechamel is a much-loved classic, and this is my version , gently tweaked to suit my family’s taste. I like adjusting the spices and flavours to make it richer, more comforting, and kid-friendly—This is one dish I make often during Ramadan because it’s filling, loved by everyone, and works beautifully for iftar or suhoor. It’s hearty, filling, and always a hit at our table. Bonus: you can prepare and assemble it a day ahead, making it perfect for busy days and tired evenings Ingredients Pasta 250 g pasta, cooked as per package instructions (Drain and keep aside) Meat Sauce 200 g minced beef Olive oil 2 garlic cloves, crushed 1 onion, finely chopped 2–3 tomatoes, pureed 1 tsp jaggery 1 tsp vinegar Salt, to taste Spices (adjust to taste): 2 tsp paprika powder 1 tsp pepper 1 tsp onion powder 1 tsp garlic powder 1 tsp oregano ½ tsp rosemary ¾ tsp cumin 1 tsp marjoram Fresh basil leaves Bechamel Sauce 2 tbsp butter 2 tbsp flour ...

﷽  Kerala-Style Raw Mango Pickle  (കടു മാങ്ങ അച്ചാർ) A bold, tangy, and spicy traditional Kerala pickle made with raw mangoes, coconut oil, and aromatic spices. This instant-style pickle pairs beautifully with rice, curd, rotis kanji, or even dosa and idli. Ingredients 3–4 raw mangoes (peeled optional, deseeded & cubed) Salt, as needed 1 tbsp coconut oil or sesame oil 1 tsp mustard seeds ½ tsp fenugreek seeds Few curry leaves 2–3 green chillies, finely chopped 2–3 tbsp garlic, finely chopped 2–3 tbsp ginger, finely chopped Spices 1 tsp turmeric powder 2–3 tbsp chilli powder (adjust to taste) 1 tsp mustard–fenugreek powder ¾ tsp hing (asafoetida) ¼–⅓ cup natural white vinegar ½–¾ cup hot water 1–2 tbsp jaggery (optional, for balance) Method Peel the mangoes (optional), remove the pit, and cut into small cubes. Add 2–3 tsp salt, mix well, cover, and rest for 30–90 minutes. Heat oil in a pan. Add mustard seeds and fenugreek seeds. Once they splutter, add curry leaves, green c...