Abida Rasheed belongs to one such family and started cooking with her grand-mother from a very young age. She is known as an expert not only on Moplah cuisine but also on its culture and history. Abeeda is a storehouse of hundreds of Moplah recipes. Also, her knowledge of the local ingredients, the variety of seafood and the various techniques used is unparalleled. Encouraged by her foodie husband Late Mohammed Rasheed, she has been involved in the food business for the past 10 years and has been instrumental in taking Moplah cuisine across the country. Talented chef specializing in authentic Mappila cuisine, inherited some recipes from her ancestors. Her family with its roots are in Calicut and her husband belongs to Kannur, another culinary destination. And the resultant incorporation of both these worlds is Abida’s trademark.
I have had gobind bhog as well as kaima rice. gobind bhog is now where close kaima. Though it looks similar , the aroma is different.The pulao made with gobind bhog becomes a little bigger than sonamasoori rice , but kaima remains tiny. Gobind Bhog rice is known for its sweet, floral, and slightly nutty aroma. It has a delicate and pleasing fragrance that becomes more pronounced when cooked. This aroma is integral to Bengali cuisine, adding a distinct flavor to dishes such as Khichuri, Payesh, and various sweets. Kaima has a more robust and spicy fragrance. It is known for its intense, earthy aroma with a hint of sweetness. And one morething is kaima or jeerakasala are not the same as jeerakasamba rice. Jeerakasala is a speciality of the malabar region in kerala.
I liked your description of making mango fish curry.i made the curry and proved to be a success. Madam could you show a fish recipe where marinated gooseberries and buttermilk are used to make the fish curry?I have heard from the older generation of Tellichery of its taste but I didn't have the luck to have it.
