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Weddings are a time of great celebration throughout the world, but it’s often the banquet food that really gets people in the party mood — we’re talking about the snacks and hors d’oeuvres, what the bride and groom choose to serve as the main course and, of course, that wedding cake!
Food has a very important role to play at these events and it also plays an important part in how people will remember the special day. No matter where you are in the world there are banquet food traditions that are often worked into the ceremony or reception that give the occasion gravitas and added meaning.
Click here to see some more Wedding Banquet Meals Around the World (Slideshow)
Some of these traditions are very old, dating back hundreds of years and are closely tied to the culture and history of a country and its people. Other traditions also have strong ties to the seasons or the food local to the area. No matter what, they are loaded with symbolism for the new couple.
Each culture across the world has its own special wedding banquet foods they prefer. In Greece and much of the Mediterranean region, there is much emphasis placed on the ceremony of breaking bread, which is usually done with a chunk of a sourdough loaf that is broken above the couples heads to symbolize their strength in overcoming life’s problems together. In Sweden, most brides request a “princess cake" to be served at their wedding — based on one made for the royal sister before the birth of Carl XVI Gustaf, the reigning king of Sweden. The cake is decadent and marzipan sweet, with layers of raspberries and cream.
In Zimbabwe, weddings are a community affair. Back in times when there was little meat available, weddings were an occasion for the whole village to come over and share one hearty and meaty meal. These days the tradition continues with guest being served a meat stew with local dishes to accompany it.
Read on to find out more about how people around the world celebrate their weddings with marvelous meals and banquet traditions.
In this centuries old tradition, the mother of the bride or groom breaks a loaf of sourdough bread above the couple’s heads (usually at the entrance of their home before they enter as the receptions are often held there). It represents the newlyweds ability to weather any of life’s challenges and build a strong home and family as equals. The saying "to break bread," is believed to have come from this Greek wedding tradition.
Goat meat is popular in Mexican cooking and there are many legends and traditions involving goats and goat meat in Mexican culture and history. For weddings, a goat meat dish called birria is purported to have magical aphrodisiac qualities — it’s served to bride and groom to help them along in building a large family. Sometimes lamb, pork, or beef is used instead of goat, but the meat is always cooked traditionally: In a hole in the ground filled with hot rocks, coals, and a clay pot (which is lined with maguey leaves and the meat). It’s then left to roast for several hours on the wedding day.
Read on for more Wedding Banquet Meals Around the World
Chances are, you've seen a tray of bacon-wrapped dates circulating around a wedding cocktail hour before, and for excellent reason. These classic appetizers bring sweetness, saltiness, and savory richness to the table, which makes them an unquestionably popular snack choice for large parties.
Phoebe Schilla, a San Francisco-based private chef who's also a Cozymeal class instructor, openly declares herself a bacon-wrapped date fan. She refers to these treats as "bacon candy" and told INSIDER that " everyone young and old, loves bacon-wrapped dates. Plus, it's easy to vary flavors by stuffing [the] dates with different ingredients, too."
Jewish Wedding Traditions:
Jewish Wedding traditions are historic and fun. The wedding ceremony starts with signing of the ketubah. Ketubah refers to the marriage contract that highlights the responsibility of the groom towards the bride and vice-versa. Two witnesses along with the bride and the groom sign Ketubah. Bride is veiled by her relatives. After the ketubah is signed, the groom is brought under the wedding canopy by his father and his father-in-law, similarly the bride is led under the canopy (known as chuppah) by her mother and mother-in-law. Under the chuppah, the Jewish groom presents the wedding band or a plain gold ring to his bride in order to initiate the marriage. The bride circles the groom thrice or seven times and then accepts the ring. After the ring is accepted, the groom breaks the wine glass under his foot and everybody raises a toast for the couple. The couple now retreats in to a private room for some time and then joins the guests for wedding reception. Wedding reception involves dance and songs around the couple. The guests shower their blessings on the couple and present them with gifts.
25 Best Ground Beef Recipes
What makes a ground beef recipe from Allrecipes so good we can call it "best"? You, the home cooks and reviewers who make these recipes every week and then tell us what you think.
These 25 ground beef recipes are among Allrecipes' top-rated options. That means they have 4.75 stars or more and dozens (if not thousands) of reviews to back up the starry love. They also happen to be just delicious, and many are incredibly easy to cook. After all, ground beef is one of the most popular weeknight dinner proteins. That means you may have a pound or two in your fridge right now and need to know what to make with your ground beef. We can help.
9 Wedding Foods Around the World
Bem casados (which means "happily married" in Portuguese) is a traditional cookie served at Brazilian weddings. Two mini sponge cakes are joined together by a creamy middle made of dulce de leche (caramel sauce), egg curd or jam. Each one is individually wrapped, tied with a bow and given as a favor to guests at the end of the celebration. Photo: Damaris Santos-Palmer, KitchenCorners.com.
In the Igbo tribe of southern Nigeria, kola nuts are commonly used for medicinal purposes. High in caffeine, they are chewed to ease hunger and give people energy. They are also a common staple in a bride's dowry, and during weddings, they are served to symbolize the couple's ability to heal differences in their marriage. In fact, an Igbo wedding is not complete until a kola nut is shared between the bride, groom and their parents. Photo: Shutterstock
In China, it is believed that a bride and groom must have tang yuan (sweet rice ball soup) on their wedding day or the night before they are married to ensure a sweet and smooth marriage. But the key is that the bride and groom cannot chew the rice balls&mdashwhich would ruin their round, smooth shape&mdashthey must swallow them whole for the good luck to work. Photo: courtesy of Randy Lee
This tradition dates back to Medieval England, when guests would bring small cakes, adorned with fruit, nuts and marzipan&mdashsymbols of fertility and good fortune&mdashfor the wedded couple to kiss over. The top tier, called the "christening cake," would then be kept for the christening of the couple's firstborn child. Photo: Gaby Messina / Getty Images
Jordan Almonds, Greece
These candy-coated almonds are commonly served at Greek (and other Mediterranean) weddings, with the "bitter" nuts and "sweet" sugar coating representing the highs and lows of marriage. They are meant to bestow luck on the couple in hopes that there will be more sweet than bitter moments. The treat is usually served to guests in little bags on silver trays, each bag filled with an odd number of the almonds since odd numbers are indivisible, meaning the couple will not be broken apart. Photo: Shutterstock
Honey and Yogurt, India
In lieu of wedding cake, it's common at Hindu weddings for the bride and groom to eat yogurt mixed with honey. Called madhupak or "offerings," the honey ensures a sweet start to the marriage, while the yogurt symbolizes eternal health. Photo: Shutterstock
Foy thong (loosely translated as "golden silk threads") is an ancient Thai dessert made of egg yolks and sugar syrup. The long noodle-like threads are served at a wedding to symbolize eternal love between the bride and groom. Difficult to make, the process requires a brass wok and a cone with small openings the goal is to make the threads as long as possible. Photo: Shutterstock
Irish Whiskey Cake and Mead, Ireland
Similar to English custom, the traditional Irish wedding cake is made with fruits and nuts. But it's frosted white and the top tier is an Irish whiskey cake, which is served at the christening of the couple's first baby. Mead&mdasha honey wine believed to enhance virility and fertility&mdashis also served at an Irish wedding. In ancient times, additional mead was given to the couple to share until the first moon of their marriage, which is where the term "honeymoon" is believed to come from. Photo: Ben Ostrowsky
In Japan, herring roe (kazunoko) symbolizes fertility and family prosperity. Yellow or pinkish in color, the fish eggs are dried in the sun and pickled in kosher salt to form one large piece. It is often served on rice like sushi and is a popular choice come New Year celebrations, as well. Photo: ICHIRO / Getty Images
4 Delicious Wedding Menu Ideas That Won't Disappoint
For anyone who has ever attended a wedding or planned a party of their own, an appetizing wedding menu is arguably the most critical detail to any successful reception. After all, when is the last time you walked away from a memorable wedding reception singing the praises of a party&rsquos luxe table linens over its multi-tiered chocolate cake? We didn&rsquot think so. That&rsquos not to say a showstopping wedding reception menu is the only detail that matters, of course&mdashthere&rsquos always the attire and the favors&mdashbut nothing truly sets you up for a successful wedding reception quite like a delectable dinner menu.
Can&rsquot decide what to serve? We have you covered. Whether you&rsquore planning a formal, sit-down dinner or a relaxed backyard affair, the following four sample wedding menus will help you decide exactly what to dish out to hungry dinner guests, no matter the size of your celebration. Depending on your desired type of reception, each of our wedding menu ideas details the appetizers that are best suited to your soiree along with our suggestions for mouthwatering main dishes. In the midst of planning an upscale cocktail party? Try serving bite-size chicken fajitas or miso-glazed cod with Asian pesto. Authentic dim sum is always a solid savory option when it comes to passed hors d&rsquooeuvres, as are tartlets and other handheld treats. If you and your spouse-to-be are planning a buffet-style reception, consider asking your caterer for a classic carving station and antipasti display, paired with hot dips and a crowd-pleasing pasta station. There&rsquos even enough wedding menu inspiration to help inform a laid-back barbecue party, with our choice food options including beef brisket, pork spare ribs, and seven irresistible side dishes. Sit down and settle in with our list of savory and sweet wedding menu ideas&ndashjust don&rsquot read this on an empty stomach.
Dinner was and still is the most important meal of the day in Greece. In ancient times, it was when everyone would gather with friends—not family—and discuss things like philosophy or maybe just daily events.
Men and women normally ate separately. In some homes, enslaved people would serve the men dinner first, then the women, then themselves. If the family didn't have enslaved laborers, the women of the house served the men first, and then they ate when the men were finished.
Dinner was when most of the foods were consumed. The ancient Greeks would eat eggs from quail and hens, fish, legumes, olives, cheeses, bread, figs, and any vegetables they could grow, which might include arugula, asparagus, cabbage, carrots, and cucumbers. Meats were reserved for the wealthy.
Imagining the Culinary Past in France: Recipes for a Medieval Feast
The Performance of a Crusade Play at King Charles V’s Feast (detail), Master of the Coronation of Charles VI, Paris, about 1375–80. From Great Chronicles of France (Grandes chroniques de France). Bibliothèque nationale de France, Paris. Ms. fr. 2813, fol. 473v
The set-up was simple: boards placed on trestles topped with white cloths, wine diluted with water in clay vessels, meats on five-day-old slabs of bread serving as rustic plates. Forks were absent. Meals began and ended with hand-washing and a prayer.
Food and entertainment, however, were lavish. Peacock, heron, and swan were frequently on the aristocrat’s menu. Spices from exotic lands, such as saffron, cumin, ginger, nutmeg, cardamom, and cinnamon, reflected hosts’ wealth and their ties to far-off realms. Dancing, singing, short plays, and readings from lavish manuscripts full of romantic intrigue and knightly derring-do—such as those featured in the exhibition Imagining the Past in France, 1250–1500—accompanied entremets, or tidbits between courses.
We can learn much about French feasting of the Middle Ages from manuscripts made for the nobility of the day, as gallery teachers Nancy Real and Robin Trento discovered in planning a culinary workshop to complement the exhibition. The workshop was the latest in a series of Museum courses that combine the culinary and the visual arts to explore history through all five senses.
Nancy and Robin are chefs and self-confessed foodies as well as art historians, and the event combined a close look at illuminations in Imagining the Past in France with the cooking and eating of a medieval-inspired feast of marinated leeks, homemade sausage, fava bean soup, quince cakes, and more. The pair devised the menu in collaboration with fellow art historian-educator Maite Gomez-Rejón, who also frequently teaches at the Getty.
“We were looking for authenticity,” said the multilingual Nancy and Robin, who delved into historical sources such as Le Ménagier de Paris (available as The Good Wife’s Guide: A Medieval Household Book), and The Medieval Kitchen: Recipes from France and Italy in researching the menu, which you can download here.
Though medieval cooking varied across nations, said Nancy, “you keep finding the same ingredients again and again—like fava beans, mutton, pork, peacock.” (“We didn’t use peacock,” Robin quickly added. For that, consult How to Cook a Peacock.)
To imagine the scene where such a menu might have been served, Robin singled out the illumination from the late 1300s shown above as “a pretty good snapshot of what a banquet might have looked like in the day.”
A crowned and blue-robed Charles V of France and two lofty guests (Holy Roman Emperor Charles IV and his son) are attended by bowing servants offering freshly baked bread. As at a modern dinner theater, the attendees seem more interested in food and conversation than in the entertainment, a spectacular re-enactment of the Crusades complete with a battle scene. On the banquet table sit golden salt cellars so large that they outshine the monarchs’ crowns. “The person nearest the salt cellar was at the top of the hierarchy,” Nancy explained.
Charles’s table is covered with white damask tablecloth—likely more than one, as people who eat with their hands tend to make a mess. Scraps of leftover meat would later go to the servants scraps of bread, to the poor.
And the food? What stands out about the flavors of the medieval meal recreated by Maite, Robin, and Nancy is the richness of the spice. “Many wonderful spices that we associate with sweets, like cinnamon, nutmeg, and cloves, were typical in savory dishes made for the French upper classes,” explained Robin. What about that old belief that medieval Europeans used such pungent spices to disguise the stench of rotten meat? “Certainly not,” insisted Nancy. Those who had exotic spices were rich, and the rich were not served spoiled food.
Upper-class medieval eaters were sophisticated, and they prized vividness not only in spice, but also in color. Yellow, for example, came from saffron and egg yolks. Nancy pointed to the vibrantly colored illumination of Adam and Eve on view in Imagining the Past as an artistic parallel. “It’s so brilliant visually, it’s as if you died and went to heaven.”
The Story of Adam and Eve (detail), Boucicaut Master, in Concerning the Fates of Illustrious Men and Women, about 1415. The J. Paul Getty Museum, Ms. 63, fol. 3
References to food appear in other unexpected places in Imagining the Past, too. Alexander Exploring Underwater, a whimsical vision of Alexander the Great surveying the oceans in a glass diving bell, features fish like those Frenchmen would have eaten on Fridays and during Lent. “They knew their fish very well,” said Robin. “They were looking at real fish and copying them.”
Yes, the ocean-dwelling dogs, bighorn sheep, and humans in the image are creations of fancy, but even in the Middle Ages, food was not a matter to be taken lightly.
Four of the recipes from the feast follow—to get all nine, including a medieval coat of arms salad, spinach and fava bean soup, rissoles, spiced honey nut crunch (nucato), and spiced red wine (hippocras), download the full recipe pack with historical notes here.
Marinated Leeks in Mustard Vinaigrette
Leeks were cultivated in medieval Europe as a vegetable both nourishing and stimulating to the “desires of Venus.” This thought continued through the Renaissance where they were commonly consumed on wedding nights. Used since antiquity, mustard was highly valued in the Middle Ages. The commercial production of mustard began in the mid-14thth century in Dijon, France.
Recipe by Maite Gomez-Rejón.
For the leeks:
6 to 8 leeks
1 bay leaf
5 parsley branches
4 thyme sprigs
1 carrot, thinly sliced
1 celery rib, thinly sliced
For the mustard vinaigrette:
2 tablespoons lemon juice
1 garlic clove, minced
¼ teaspoon salt
1 tablespoon Dijon mustard
1 tablespoon plain yogurt
1/3 cup olive oil
1 tablespoon chopped parsley
1. Halve the leeks lengthwise, using only about an inch of the pale green part. Rinse well.
2. Put them, in a single layer, in a large pan with the fresh herbs, carrot, and celery. Add enough water to cover.
3. Simmer until they are tender when pierced with a knife, about 20 minutes.
4. Transfer the leeks to a platter with some of the broth and spoon the vinaigrette over the top.
5. For the vinaigrette, combine the vinegar, salt, and garlic in a small bowl. Let stand for a few minutes then whisk in the mustard, yogurt, and oil until thick and smooth.
6. Add the pepper then stir in the chopped parsley. Taste and adjust seasoning.
Grilled Fish Fillets with Yellow Sauce (Poivre Jaunet)
“Take ginger and saffron, then take bread soaked in broth (or even better, meatless cabbage water) and boil when it boils, add vinegar” (Ménagier de Paris). In the Middle Ages, this yellow sauce was used with meat as well as with fish.
Recipe by Nancy Real.
For the sauce:
½ cup plain breadcrumbs
2 cups vegetable broth
½ teaspoon saffron threads
½ teaspoon ground ginger
3 cloves garlic, crushed
3 tablespoons white wine vinegar
salt and pepper, to taste
In a 2-quart saucepot, stir to combine the breadcrumbs, broth, saffron, ginger and garlic. Bring the mixture to a boil and stir in the vinegar. Simmer and stir for 2 minutes. Stir in the salt and pepper, to taste. Strain sauce and set aside. Warm up sauce before serving.
Makes 1 cup
For the fish:
5 to 6 tablespoons olive oil
six 5-ounce fish fillets (trout, haddock or red snapper)
salt and pepper, to taste
1 lemon, thinly sliced (for garnish)
6 sprigs of parsley (for garnish)
Heat oil in a 12- or 14-inch nonstick skillet. Add fish fillets and sauté on medium heat 3 to 5 minutes per side or until fish is flaky and cooked through. Serve fish on a platter or in individual dinner plates spoon some warm sauce over each fish fillet. Garnish with lemon slice and parsley.
French Country Sausage (Saucisse a Cuire)
Sausage making dates to ancient times, evolving as a way to maximize the yield of a hunt and preserve meat that could not be consumed fresh at slaughter. The word sausage derives from the Latin word salsus, which means salted, or preserved. Sausage recipes from around the world reflect local climates, cuisines and ingredients. This recipe combines ingredients that would have been typically used during the Middle Ages in French country cooking. Sausages were traditionally stuffed into casings of animal intestines, or fried as patties, as below.
Recipe by Robin Trento.
1 pound fresh pork (shoulder or Boston butt)
1 pound fresh veal (stew meat or shank)
½ pound slab bacon, rind removed
1 tablespoon each freshly ground pepper and salt
1 teaspoon each of fresh herbs (thyme, sage, marjoram, parsley) all finely chopped
1 teaspoon each of exotic spices (nutmeg, cinnamon, cloves), all ground
¼ cup dry white wine
2 to 4 tablespoons flour (for light dusting of sausage patties before frying)
vegetable oil, as needed (for pan frying)
1. Chop meat, and slab of bacon (with its fat) into coarse pieces. Partially freeze meat.
2. Place these very cold meat chunks (excluding bacon) into a meat grinder on a medium coarse setting and grind them all together.
3. Finely dice the cold bacon pieces (including fat) by hand, and add to ground meat mixture.
4. Mix in the salt, herbs and spices then pour in white wine. Blend well with fingers. Allow the mixture to rest overnight in a tightly covered bowl in refrigerator so all flavors can mingle.
5. With moistened hands, shape the sausage mixture into round patties about ¾” thick and 2” wide. Lightly dust both sides of the patties with flour prior to frying. Place them in a lightly greased pan set over medium heat. As they cook, gently press the patties with a slotted spatula to squeeze out excess fat. Brown patties 5 to 8 minutes on each side, then drain on paper towels and serve hot.
Makes 20 sausage patties
Spiced Quince Butter Cake
Most spices come from the East and long remained rare and expensive commodities in Europe. Roman food was always liberally spiced and the practice of cooking with spices continued through the Middle Ages and remained common until the 18th century. Because of their rarity and value, spices were highly esteemed gifts during the Middle Ages. In France, it is reported that taxes, ransoms, or customs dues were sometimes paid in spices. Guillaume Taillevent listed ginger, cinnamon, cardamom, and cloves (among others) as necessary in a well-stocked kitchen. Much later, the French gastronome Câreme regarded the abuse of spices as one of the enemies of good cookery!In medieval France, quince was used not only in cooking but perfumery and medicine.
Recipe by Maite Gomez-Rejón.
For the quince:
1 quince, peeled, cored and cut into 16 slices
1 cup water
1 cup sugar
1 cinnamon stick
1 star anise
For the cake:
1 stick butter, cut into pieces
1 1/3 cup confectioner’s sugar
½ cup ground almonds
1/3 cup flour
½ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon ground cardamom
1/8 teaspoon ground cloves
4 egg whites
½ teaspoon orange zest
1. To prepare the quince: In a large saucepan, combine the quince, water, sugar, cinnamon, and star anise. Cover. Bring the mixture to a boil over high heat, then reduce the heat to medium-low and simmer until the quince is tender. Let cool in the poaching liquid, then remove from liquid and pat dry on paper towels.
2. To make the cake: Preheat oven to 400º F. In a large skillet over medium heat, melt the butter. Continue to let the butter heat until the white milk solids fall to the bottom of the skillet and turn a rich hazelnut brown. (This is called brown butter).
3. Separately sift together the confectioner’s sugar, ground almonds, flour, and spices in a bowl.
4. On the lowest speed of a kitchen aid or hand blender, whisk in the egg whites and orange zest. Mix until all the dry ingredients are moistened. Increase the speed and stir in the brown butter. Beat until smooth.
5. Butter a 10-inch cake pan, pour in the batter and smooth the top. Arrange the quince slices on the batter and bake 25 to 30 minutes, or until golden brown. Let cool before serving.
Serves 6 to 8
Messy foods like burgers, pasta, and ribs can cause wardrobe-related wedding disasters.
If you're a fan of BBQ, loaded burgers, triple-decker sandwiches, or saucy pastas, you're perhaps familiar with the struggle of keeping your outfit stain-free as you dig in.
Because of this, wedding planner Whitney Cox of Vegas Weddings in Las Vegas said you might not want to have messy bites on your reception menu.
"The worst reception foods are ones that are messy or difficult to eat politely, such as burgers, ribs, or spaghetti. Basically, any foods you would avoid on a first date, you should avoid for your wedding," Cox told Insider.
"Keep in mind that you and your guests will be in your nicest formal wear, and foods that could cause spills, clothing stains, or messy hands can be uncomfortable to eat. Unless you are going for a casual, backyard wedding feel, choose foods that aren't likely to be messy," she added.
Kerala Wedding Sadhya: The Making of a Grand Feast
Image Credits: Rasa, Bangalore There's a certain harmony that shines through even in the most crowded Kerala Hindu weddings. Despite the omnipresent glint of gold ornaments, traditional weddings are marked by a distinctive elegance and simplicity. The traditional Nair wedding is over in a flash - one bad traffic signal and you could miss the entire ceremony! While other communities across India are always tempted to compress their long drawn wedding rituals, Malayalees have a different sort of problem.
The short and sweet weddings are a complete contrast from the wedding feast. The Kerala Sadya (literally means banquet) is an elaborate meal with at least 20 different items (We dare you to count with a full tummy) and is almost always a vegetarian affair served for lunch. Until the latter half of the 20th century most weddings used to be held at the large tharavads (family homes) of the bride. The sadya used to be a community event with neighbours getting involved in the cooking process (sometimes a few days in advance) and pitching in with utensils. The dynamics have changed and the biggest challenge for contemporary wedding cooks is to cater to crowds that can exceed 1000 with assembly-line precision.
Almost every region in Kerala stakes a claim to the best Sadya but popular opinion usually points to the erstwhile South Malabar region - Palakkad, Thrissur and Ernakulam where some wedding cooks boast of hallowed reputations. The Sadya is not just served during weddings but also for other occasions like landmark birthdays while a slightly abridged version is standard fare during festivals like Onam (the harvest festival) and Vishu (The New Year). Like most other traditional banana leaf meals in Southern India, the top half of the leaf is reserved for the accompaniments while the bottom half is for the staples and mains. The dishes are usually served from left to right. We give you a quick overview of the traditional Kerala Sadya:
Pickles: There's usually a choice of two pickles. The finely chopped raw mango pickle where the mango is not marinated for a long period of time and seasoned with chilli powder and mustard seeds. But the winner is the Puliyinchi, a unique hot and sweet (thanks to the combination of jaggery and green chilies) ginger paste that is half chutney-half pickle.
Kerala (raw) banana chips: There's the usual suspect - the mildly spicy variant with turmeric and chili powder and then the unique Sarkara Upperi where the chunky banana chips are cooled down and then tossed in a mixture of jaggery syrup, dried ginger powder, cardamom, rice flour, powdered sugar and cumin seeds. These chips are usually reserved for festive occasions and are not easy to come by in the ubiquitous Kerala chips stalls around the state. You might also be served raw Jackfruit chips during the monsoon season.
Thoran: A simple and regular accompaniment in typical home-style meals across Kerala. Finely chopped vegetables (the wedding feasts usually feature cabbage or beans) are stir fried at a high temperature with grated coconuts, mustard seeds, curry leaves and turmeric. It's quite similar to the 'Poriyal' in Tamil Nadu except that the Kerala version uses a generous quantity of grated coconut.
Kaalan: Often mistaken for another festive dish - the avial, this dish uses a completely different cooking process which is fairly uncomplicated. A tuber (mostly yam) or occasionally raw plantain is cooked with thick yoghurt and spices like fenugreek, turmeric powder, red chilli powder, black pepper, curry leaves and a few drops of ghee over a low flame.
Olan: The mild flavour of the milky white Olan might remind you of the more popular Kerala stew (usually served with Appams). At many weddings these dishes are interchanged. Usually made with Ash gourd (occasionally pumpkin too) and black eyed beans simmered in thick coconut milk with a hint of green chilli and curry leaf flavours. Sadyas in Southern Kerala (Travancore region) sometimes serve a More kootan - vegetables cooked in that is similar to the more kuzhambu in Tamil Nadu or the Rajasthani Kadi.
Avial: One of the best known members of the Sadya family, this mishmash of vegetables is cooked in curd and ground coconut seasoned with curry leaves and coconut oil. A few communities in Tamil Nadu make their own version of the Avial.