I used to make virgin coconut oil using the boiling method. I must start doing it again, considering the numerous health benefits of using it. Research findings are still pouring in, and though not yet fully certified to a Nobel Prize level, the results are highly encouraging. Once thrashed for it’s saturated fat, it’s now a darling, as fat is good. Coconut oil is best for cooking, not only for it’s taste, but it has the highest boiling point, making it the best for high heat cooking. It raises the good cholesterol (HDL) making it great for the heart. It may help lose weight. Perhaps a striking feature is available right here in Kerala where I belong. Keralaites have the highest life expectancy in the country, matching the advanced world, and we use coconut oil for almost everything. The attached ‘Healthline’ article speaks more.
‘At any given time, half the population is cooking’. ‘Well then what does the other half do?’ ‘Oh, they eat the food’.
This is a quote while walking on Bangkok streets and enjoying the enticing aroma of food being prepared on the street.
One of my favourites is Green Chicken Curry. And as part of my amateur experiments in cooking, I made this delicious dish, sometime back, following an authentic recipe and doing the steps from scratch.
Recently, we bought a ready made paste and tried the dish. There’s an ocean of a difference from the right way and the easy way.
The best I could do was a fried eggs other than the typical Kerala special Poott.
But I used to hang around the kitchen in my childhood assisting my mother and watching her helpers, orotha chedathy and parre chedathy going about some of the most skilful acts in making those delicacies.
Of late I have started on tryingout a few of those exotic and traditional dishes, some of which are practically extinct.
I find satisfaction, sense of achievement and quite a relaxation after making something which I never thought I could make.
Here are some of them, which I had blogged earlier.