We are a team who were born and raised from 2 different sides of the world.. from 2 continents - Asia and Europe. We are a food enthusiasts/foodies, collectors, travelers, culinary researcher; lexicographers and computer/IT specialist, respectively. We are team of a Sociologist, who love to learn the culture of other countries through their cuisine and the meaning of food in their everyday lives and an expert in Computer/Information Technology specialist, which has triggered the project.
The Food Glossary started from long years of collecting recipes, cookbooks, and everything about food and related subjects since I was a teenager, the love for eating, travelling and learning other cultures.
My travels in some countries like Abu Dhabi, Austria, Hungary, Slovakia, France, Hong Kong, Thailand, Germany, Spain (Mallorca and Teneriffe), Norway, Netherlands, Philippines, Sweden, Denmark, United States of America (specifically Texas) and India (south of India particularly the states of Tamil Nadu and Kerala) also inspired me to make this research and eventually came up with a glossary and later, a blog
I have always been intested about other people and culture and one way to get to know about other culture is to study about their cuisine, how they cook, how they eat and what kind of dish and meals they prepare. Thru this Glossary, I have realized that we really have a small world, our lives are intertwined, we are one, we are only separated by vast oceans. The food of another country can also be found in other countries in just different form, cooked in different way but still the same. Thru my research, I see that geography plays an important role in the cuisine and the kind of food and drink available each country . Likewise, religion (traditions and beliefs) plays a great role in cooking and cuisine.
This website on Glorious Food is not only the beginning of the union of two (2) cultures- European and Asian cultures, but also as an appreciation to a great lady, my mother, Lidwina and my grandfather who worked as a cook, both of them never studied how to cook, but never get tired of cooking, creating and inventing dishes so we can all survive poverty when we were young. Although her father was a cook of a ship when she was a child, my mommy never studied anything about cooking, and she has very few resources, few materials to make a great dish and prepare a great meal, she cook just by looking and observing and never realized that she can cook great Spanish (Tortang Patatas, Morcon, etc)), Filipino (Adobo , etc.) and Chinese (Pancit Bihon, etc) recipes and some disheas she prepares are very similar to the food of other countries, like Italy and Mexico. My mom has always been a mean cook until now that she is old and already blind. This Glorious Food project, I dedicate to her, she has been my inspiration to become who I am today
My picture above was taken in the side streets of Allepey, Kerala, India where varieties of spices are being sold.
Below, the greatest cook of all time, the best Chef I have ever known, my mommy, to whom I dedicate this glossary. Below, enjoying Chinese, Thai and Japanese foods. She is not only a very good cook, she is also a foodie like everyone of us in the family.
The most popular pickles are Manga/ Kada Manga Achar (Mango Pickles), Naranga Achar (Lemon Pickle), Garlic Pickle. Other kinds of Acgar are: Kakka Erachi Achar (Clam meat pickles), Inji Achar (Ginger Pickles), Beetroot Pickles, Pavakka (Bitter Melon) Achar and a lot more.
Achar is made by cooking the basic ingredients, such as fruits, vegetables, seafood and fish with lots of spices, such as Kadugu (Black Mustard seeds), Red chili powder, Turmeric, Kaluva Podi ( Fenugreek powder), Kaayam Podi (Asafoetida powder), Nallenna (Sesame Oil), Vinegar, Salt and Curry leaves .
However, there are also ready-made Pickle Powder (mixture) available in supermarkets and foodshops around Kerala. And for those whohave really no time to cook Achar, there are some ready-to-eat Achar packed in small plastic available in the market, foodshops and supermarkets.
Here below is the picture of my very own Achar, Pickled Kamias using the Ready-Made Pickle Powder (mixture) with the fruit from my Kamias tree. (Please see article on Kamias). Fusion of Indian and Philippines food.
Below are pictures of assorted Ready-To-Eat Achar in small plastic packs which I saw in a foodshop on my way to Munnar
Garlic Achar, Mango Achar and Lemon Achar, respectively
Another Manga Achar picture below which is the spicier version that the first one above:
Please see different kinds of Achar in related Articles. Below, I present to you only the Pickle Powder which was given to me when I was in Allepey so I can also cook Achar in Germany.
Aduppu also called Nerupodu is a traditional stove being used in Kerala, one of the southern state of India. It means pottery kiln or furnace for cooking food with the use of firewoods. It also means fire herth, stove, oven in Malayalam. It is a stove which is used to cook food which is made out of clay. Normally firewoods which are collected from the backyard are used or they can be bought from local firewood dealers . Dried leaves (coconut leaves for example) are also used to make fire. Normally. clay pots are used to cook food on Aduppu, but nowadays these have been replaced with saucepans and other metal vessels and electric and gas stove.
Aval Nanachatu simply known as Aval refers to sweetened flattened or beaten rice called Aval in Malayalam and known as Poha in other Indian languages. The simple recipe is that Aval (Poha) is fried and roasted then cooked with Jaggery, then there is a version where Malar or popped rice and pieces of Kopra (dried meat of coconut) is also added to the mixture then cooked and sweetened with Jaggery.
Aval Nanachatu is a Temple food and distrubuted among the people, so during temple Festival s there are so many specail Avala Nanachatu from the Temple
Aval is the Malayalam wor for flattened or beaten rice flakes. It is called Poha in othe Indian States. In the Philippines, it is popularly known as Pinipig. It is called Reisflocken in German. (Please see related article on Aval).
I prepares Sweetened Aval and it is really good. With just a bit amount of Jaggery, this can be a very healthy snacks or even breakfast with glass of fresh milk and slices of fresh fruits
Pictures below are all Aval Nanachatu distributed to the people in Allepey, Kerala, India from the Temple during one of the many Temple festivals in said the place, Malar and pieces of Coconut meat and its sweetness are clearly seen on the photos. Looks so appetizing!!!
Sweetend beaten or flattened rice flakes are also called Aval Nanachatu (please see related article on Aval Nanachatu)
In Kerala, they are usually cooked with jaggery and is one of the traditional Prasadam or Prasad, thefood from the temples in Kerala, India which is being distributed to the people for consumption.
Sweetened Aval wrapped in newspaper. This Aval also came from a Temple during a Temple Festival in Allepey, Kerala, India. Malar or popped rice is added to the mixture. This food is called Aval Nanachathu
In Germany, beaten or flattened rice is called Reisflocken. Below are pictures of Reisflocken which I bought in a Bio Store in Germany. I bought this Reiflocken to try cooking my own version of Aval in Germany which I did, too while on vacation in the Philippines.
Avial is a vegetable curry from the south of India.
A Closer look at Avial below
Moreover, Avial refers to one of the foods from India which is made from mixture of vegetables, coconut paste and green chilies. It is seasoned with a spoonful of fresh coconut oil and some raw curry leaves stirred in immediately after the dish is taken off the stove.
Aviyal is made from assorted vegetables, such as carrots, potatoes, drumstick, beans and others cooked in curd or coconut milk
Avial is one of the foods or traditional dishes from Kerala, a state in the south of India and one of the side dishes served included in Sadya. Kerala is famous for producing very good coconut oil and delicious vegetable dishes with coconut milk or cream