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It’s been 3 years…

Posted on March 27, 2016 by Brami Jegan

Thank you to Tamil Culture for publishing this little piece about My Tamil Kitchen. A big thank you also to our dear Nesa aunty and for allowing me to weave ‘Recipes of the Jaffna Tamils‘ all through this project. Three years … Continue reading →

Posted in Thoughts Tagged Tamil Culture

உப்பு காணுமா?

Posted on March 23, 2016 by Brami Jegan

After 3 years of My Tamil Kitchen – I have come to realise there are a few basic tips to preparing Tamil food. SALT: Everyone has a different relationship to salt and culture seems to play a leading role. Salt … Continue reading →

Posted in Thoughts Tagged spices

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பாவக்காய் (pavakkai) sambol ⁣ Here is how I smash down பாவக்காய் - i hate it in a curry!⁣ ⁣ INGREDIENTS⁣ * 2-3 bitter gourds sliced in circles⁣ * 1 medium sized red onion sliced in circles⁣ * 2 medium sized tomatoes sliced in circles⁣ * coriander or parsley leaves chopped⁣ * 1 cup yoghurt⁣ * oil to fry⁣ * 1/4 tsp salt⁣ * 2-3 green chillies (if you want it smokin hot)⁣ ⁣ Vary the amount of the above ingredients as your tastebuds desire.⁣ ⁣ 1. Add the salt to the bitter gourd and deep fry till it becomes a browny, green colour. The more brown – the less bitter. I like it all brown (unlike the photo above).⁣ 2. Pat the fried bitter gourd with a paper towel to remove the oil. You can store this away in the fridge for later use if you want.⁣ 3. Add remaining ingredients just before you serve the salad with rice and curry.⁣ ⁣ #mytamilkitchen #tamilrecipes #vegetarianrecipes #ilovetamilfood #tamilfoodforever

காடு Welcome to IG @nursebibz x

Hi @zeina_iaali_artist :) 😘

மல்லி தண்ணீர் - malli thanni - coriandar water⁣ ⁣ This is a magic potion that our parents (shoutout to ammas) give us when we have a cold or the sniffles. ps - i don’t have a cold or the sniffles. ⁣ ⁣ ⁣ INGREDIENTS (3 cups)⁣ ⁣ * 1 cup coriander seeds⁣ * 10 black pepper corns⁣ * 4 pieces of 1 inch thick ginger⁣ * 5 cups water⁣ * sugar - as much as you need (i like mine very sweet. I am not sure you can drink this if its not sweet)⁣ ⁣ ⁣ 1. In a heavy pan dry roast the coriander seeds, pepper corn and ginger on low heat. Remove when you start getting an aroma. Don't let the peppercorns or coriander seeds burn. ⁣ 2. Move to a saucepan and add 5 cups of water and bring to boil.⁣ 3. Once boiling, reduce heat and simmer till the mixture is down to 3 cups (you are going to have a take guess).⁣ 4. Drain the liquid into cups, add as much sugar as you need and serve.⁣ ⁣ Notes: You can use the mix one more time to make another batch. I don't have a heavy pan and do everything in a saucepan. Using a heavy pan is recommended in Nesa aunty's 'A Jaffna Tamil Cookbook' pg 272.⁣ ⁣ Healing properties of ingredients:⁣ Coriander or Cilantro: anti-inflamatory, Vitamin C, Vitamin K and protein⁣ Ginger: many including anti-inflamator⁣y Peppercorns: immune system boosting and anti-inflamatory⁣ ⁣ #mytamilkitchen #tamilrecipes

#naikuttyammalife

Something about the stone-ridden judgment that surrounds her pushes her into becoming her own memory, to revisit this cacophonous roar of a crowd closing in. The story of her family, mother languishing in this condemned state, fighting a hoarse-hostile landscape that looked at her with suspicion, hiding away as much as she could to avoid being the paraded stranger. Her mother choosing to leave behind a little daughter and husband because it was the easier option. Her skittish father washing his personal tragedy down with interminable pints, pretending all the time there was no problem, no problem whatsoever, and that he was fine, fine, fine. Her mother had found her peace in dying, her father, in drink and Maya does not know what awaits her and Karim. - Exquisite Cadavers, Meena Kandasamy #tamilauthors #tamilreads #tamilwriters

To the one who is human in form till the shoulders, who holds a conch, discus and a sword, who is thousand-headed, and white in hue, I offer my salutions. #sagepatanjali #adisesa

@tamilsurvivalstories #weremember #tamilgenocide

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