Kerala is one of the states in the south of India, which is picturesque with rivers, hills and greenery every where. It is one of the places of tourist attraction thanks to the natural beauty and hospitable people. Malabar is the name of northern part of kerala. Outsiders use the word malabar to refer kerala. There is long seashore to this land. The region is facing the Arabian Sea. Vas co di Gamma landed in a place called 'kapad' in the Malabar Coast in the year 1498. Earlier Arab traders came to this part and Islam spread. The Muslims of this part is also referred as mopilas. Their cuisine is famous for special mopila flavors, which are very much influenced by the contact with the various streams of food preparations. The Arab influence is evident in some of the dishes like Alisa, a wholesome wheat and meat porridge. Certain variety of dishes like pathiri or rice chapathi, mutta mala or the egg garland made of the yolk of eggs with out a trace of fat are a speciality of the mopilas. Mopila cuisine thrives during the holy month of Ramazan when the religious fast from dawn to sunset. Fast ends with drinking of water and eating dates on hearing the Azhan. Snack like unnakayi or banana rolls are served and after the prayers a rich meal of pathiri with fish or meat or chicken and other items and sweet are served. The people of malabar are famous for their hospitality and for various food preparations, which are admired by one and all.
Here below are a few recipes by Ms Subaida Khalid
