Humans have always maintained ecological balance with nature and tried the best to live in harmony utilizing the best of what the best our nature can offer. Tamil New Year is celebrated with neem flower pachadi. Here is an easy to make recipe.
If you have access to a neem tree, arm yourself with a long stick with a hook, get some adventurous neighbourhood boys to pull down a few of the neem flower bunches.
The unforgettable aroma of India is not just the heavy scent of jasmine and roses, it is also the fragrance of spices so important to Indian cooking especially to preparing curry. Broadly speaking, meat dishes are more common in the North. Mughlai cuisine is rich creamy, deliciously spiced and liberally sprinkled with nuts and saffron.
The essence of good Indian cooking revolves around the appropriate use of mixed aromatic spices. Base ingredients of such mixed spices are elements such as coriander, cumin, turmeric, red pepper, nutmeg, mustered, saffron, cinnamon, cardamom, ginger powder etc. the skill lies in the subtle blending of these spices to enhance rather than overwhelm the basic flavour of a particular dish. These spices act as appetizers and digestives. Read the rest of this entry