Glossary C
Cheemeen/Cheemen/Chemeen Olarthiyathu (Shrimp Stir-Fry) refers to one of the foods from Kerala, India. It is made of shelled shrimps or prawns stir-fried or cooked with plenty of sliced onions and lots of spices sucn as turmeric, cumin, black mustand seeds (Kadugu), Masala and of course Curry leaves.
Deutsch: Amarant / English: Spinach
Cheera, also known as Swiss chard, is a leafy green vegetable that belongs to the beet family. It is popular for its vibrant and colorful stems and leaves and is widely used in various culinary traditions around the world. In this article, we will delve into the world of Cheera, providing a comprehensive understanding of its characteristics, examples of its culinary use, potential risks, nutritional benefits, and a delicious recipe. Additionally, we will touch upon its history and any legal regulations surrounding its cultivation and consumption.
Cheera Thoran is one of the dishes from Kerala, India, Spinach (Cheera) stir-fried in grated Coconut, lots of spices and Curry leaves.
Thoran which is called Poriyal in Tamil Nadu is a dry vegetable side dish with coconut added to it. Moreover, Thoran is sauteed or stir-fried vegetables or mixed vegetables with grated coconut . It is a part of Sadya. (Please see related article on Thoran)
Thoran as I have already told you is a vegetable based stir fry which contains finely chopped vegetables with grated coconut. It makes use of very few ingredients, the main ingredients are finely chopped vegetables, shallots, curry leaves
Cheera is the Malayalam word for Spinach and this Thoran prepared by my friend in Allepey, Kerala, India was made from Red Spinach or Chuvanna Cheera
Shown above picture is my Aunt Lily cutting the Cheera finely.
Picture below is the finished product, a delicious Cheera Thoran
Deutsch: Käse / Español: Queso / Português: Queijo / Français: Fromage / Italiano: Formaggio /
Cheese refers to a solid food prepared from the pressed curd of milk of cows, goats or sheep, also from the milk of other animals like, buffalo, camel, ewe, mare, horse, goat and yak, often seasoned and aged. The flavor and taste of cheese depends on the type of milk used, and whether or not a culture was added. A culture refers to a beneficial bacteria or mold which give cheese its unique flavor. A Blue Cheese is an example of cultured cheese.