Faces Places and Plates

This Lemon Rice recipe comes from Chef Velu at Kalari Kovilakom and The Palace for Ayurveda. It's a fantastic side dish for vegetables, dal or seafood. https://www.facesplacesandplates.com/lemon-rice/

This vibrant Pumpkin Pigeon Pea Erissery is a treat when travelling through Kerala. Each year at the fall harvest festival of Onum it's easy to find. It's an essential part of the banquet feast or sadya for that festival. And, a whole lot of feasting goes on during that 10 days each year. We are truly delighted chef Velu at... https://www.facesplacesandplates.com/pumpkin-pigeon-pea-er/

Without the use of oil, this Moong Dal Curry is nicely spiced. It hits a home run for flavour and ease of cooking too. Overall, it will leave you feeling light, satiated and refreshed - just like the ideal Ayurveda meal should. We loved watching the chefs at Kalari Kovilakom prepare meals for the patients at their Palace for Ayurveda... https://www.facesplacesandplates.com/moong-dal-curry/

Happy International Women’s Day! We’d like to take this opportunity to pay tribute to the women we have learned so much from on our Faces, Places and Plates journey through South India We are truly grateful for their generosity and nurturing. They make the world a better place everyday __ #iwd2021 #womensupportingwomen #womensday2021 #womencooks #womeninfood #womeninbusiness #womentravelers @theturmerica @nimmyscooking #greenpalmshomestay @chindi_varadarajulu @abidarasheedclt @keralatourism #ktmtravelmart #ktm @tamilnadutourism #southindiaroadtrip #southindia #southindianfood #southindiancooks #facesplacesandplatesblog #foodtravel #cooksandtheircultures

This recipe for Spinach and Moong Dal Soup is a great example of the food at Kalari Kovilakom. It's light, simple, easily digestible and loaded with nutrition. Soups like this are a cornerstone in the Ayurvedic way of eating. They make us slow down and pay attention to what we are doing. When we are conscious of what and how we eat, we eat less.... https://www.facesplacesandplates.com/spinach-and-moong-dal/

Thin, crisp, round flatbread, papadam (papads) are typically made from seasoned dough of black gram (urad dal) flour. They're either fried or cooked with dry heat (usually flipping over an open flame). For many years, when we’ve wanted to make papadam at home, we simply picked up a package at our local Indian grocer, brought them home and fried them up. [ 773 more words ] https://www.facesplacesandplates.com/papadam-papads/

When you go out for a walk at night on the streets of Kochi, as you near the Old Fort harbour front, you'll find a wonderful assortment of street food vendors. Known as wallahs or workers in India, they usually do one thing and they do it very well. This is definitely the case for these Chilli Salted Cassava Fries. [ 208 more words ] https://www.facesplacesandplates.com/chilli-salted-cassava/

This Moplah Shrimp Biryani comes together quickly and has two surprising elements. First, you use short grain rice to make it. Second, you present it in a banana leaf. Where North Indian and Persian Biryanis use long grain and basmati rice, the locals on the North Malabar Coast of Kerala use a short grain rice called jeerakasala. This rice is native to the Wayanad area and though the grains are shorter, it is still aromatic and flavourful. Presenting the dish in a banana leaf... adds a whole other dimension of taste of place. Kerala is famous for its bananas and over 20 kinds grow here. This is another delicious recipe from the kitchen of Abida Rasheed, a great Moplah cuisine ambassador. Find it up on our blog now. Link to it in our profile. . . . #shrimpbiryani #biryanirecipe #ricerecipe #seafoodrecipes #moplahfood #malabarcuisine #malabarfood #keralafoods #keralacuisine #cookingschools #SouthIndianfood #Indianfood #southindiaroadtrip #cooksandtheircultures #facesplacesandplatesblog #Kozhikode #Calicut #Kerala #MalabarCoast #GodsOwnCountry #SouthIndia #India #foodtravel #culinarytravel #culinaryroadtrip

Quick and Easy Shallot Salad - ready in just 10 minutes, this is a great as a side with curries. https://www.facesplacesandplates.com/quick-and-easy-shallo/

Koonthal Varuthatu (Squid Roast) is a Malabar delicacy. Fresh from the Arabian Sea, squid is readily available on the west coast of Kerala. Most of the world has some version of fried or roasted squid. But a Moplah cook's version is quite different, owing in part to their own unique (and often secret) spice masala mixture that is handed-down for generations. The other key factor is in the final touch. That quintessential Keralan ingredient - coconut oil - is used to fry the s...quid. The results are mouth watering! The recipe is up on our blog now. Link to it in our profile. . . . #roastsquid #friedsquid #squid #squidrecipe #moplahfood #malabarcuisine #malabarfood #keralafoods #keralacuisine #cookingschools #SouthIndianfood #Indianfood #southindiaroadtrip #cooksandtheircultures #facesplacesandplatesblog #Kozhikode #Calicut #Kerala #MalabarCoast #GodsOwnCountry #SouthIndia #India #foodtravel #culinarytravel #culinaryroadtrip