【ゲストへのご挨拶】
Each of the above dishes have it's own health benefits to keep the meals nutrients filled.
このメニューで南インドケララ州のさっぱりした料理を紹介します。食後に、ジンジャーチャイを飲みながらインド式の手のマッサージを紹介し、参加者の皆さんにそれぞれ15分手のマッサージをします。
【レシピ】
=== Semiya upma(ショートパスタのソテー)
Vermicelli upma is eaten all over India in different style according to the state we belong to.I learnt this tempting dish from my mom. It is a popular south Indian breakfast, similar to Pulao rice but with vermicelli instead.
=== Mullangi mooru curry(大根とヨーグルトのカレー)
Yogurt (radish) curry is eaten with rice in Kerala. The vegetables used for that are yam, mango, raw banana and taro. I have tried with radish number of times and it tasted very good. My mom taught me this.
=== Cabbage with chana dal thoran(ひよこ豆とキャベツ炒め)
Cabbage and chana dal saute is a wonderful dish taught by my mom. It's like wet furikake of Kerala. It's eaten all over India in different styles. In Kerala we add scraped coconut in it to increase the flavor.
=== Semiya payasam(ショートパスタのミルクプリン)
Vermicelli payasam is a dessert eaten all over India. In Kerala it's mandatory that one of the payasams (milk pudding dessert) would be of vermicelli ("semiya") during some occasions. My mom makes it so well that I had to learn it.
=== Ginger chai tea(生姜入りチャイティー)
A hot drink which Indians drink all along the day. I added ginger to it. Its spicy taste relieves you from tiredness and from heat.