Ven Pongal ...Food for Gods- A short video

(Do click on the image to watch this video for the complete procedure)



Ven Pongal- The South Indian version of Khichdi is the ultimate comfort food  .....
This dish is made of easily available ingredients like raw rice and moong dal. It is seasoned with a dash of peppercorn and cumminseeds in hot oil or ghee.
It is traditionally served with chutneys/Sambar or Ghothsu.
The mild taste , in easy to digest,well cooked dish is suitable for people of all ages .
Maybe the Ven Pongal with its flavors ,taste and the aroma of hot ghee and .mild spices has made it the Ultimate food for Gods....No wonder Ven Pongal is regularly served as a Prasad in most of the South Indian temples in eco friendly cups called Dhonnai...

Marina Beach Style Masala Pori- A short video

A visit to Chennai is incomplete without visiting

the world's second longest beach- Marina Beach....

And how can a visit to Marina Beach be complete

without gorging hot bajjis and sundals and Masala Poris...

Bajjis and Sundals are commomly made in all homes...

but Masala Pori is a bit uncommon....

Here is a video on the making of Marina Beach style 

Masala Pori....

It is a simple and yummilicious dish

Which is tasty and really healthy too...

You just need some puffed rice,chopped onions,

chopped  tomatoes,grated mango,carrots,diced chillies,

boiled peanuts and a big heap of crunchy pori/

puffed rice/Murmura...

IDLI MILAGAI PODI .... ELLU MILAGAI PODI/இட்லி மிளகாய் பொடி...எள்ளு மிளகாய் பொடி ....A short video

  Here is a detailed video on how to prepare Idli Milagai Podi / Ellu milagai podi  at home....
 Do watch the video and give your valuable comments...

For the detailed recipe click on the link below...

Idli Milagai Podi

DOUBLE BEANS CAPSICUM CURRY

Here is a protein rich curry ....a perfect partner for your rotis and rice dishes....

INGREDIENTS

• DOUBLE BEANS -1 CUP
• CAPSICUM (Chopped) -1 CUP
• TOMATOES-2
• ONION -1
• GARLIC -FEW PODS
• CHILLI POWDER -3/4 TEASPOON
• TURMERIC POWDER-1/4 TEASPOON
• CUMIN POWDER -1 TEASPOON
• GARAM MASALA POWDER -1/2  - 1 TEASPOON
• OIL -2 TEASPOONS
• SALT TO TASTE
• CORIANDER LEAVES -FEW

METHOD

• Pressure cook double beans till done.
• Heat some oil in a pan.
• Fry the garlic,chopped onions and tomatoes. 
• Add the powders and salt to taste.
• When it is cooked to a pulp,puree in a mixer.
• Heat the remaining oil.
• Shallow fry the capsicum for a few minutes.
• Add the double beans and tomato onion masala .
• Bring to a boil.
• Simmer for 3-5 minutes.
• Remove from heat and garnish with curry leaves.
• Serve hot with your favorite rotis,Phulkas,rice,pulavs etc.

CAULIFLOWER AND CAPSICUM RICE

Here is a simple and tasty meal in a dish which can 

be prepared in a jiffy ...

Lunch or Dinner...this dish comes in as a handy lifesaver...

It can be prepared with minimum fuss 

and mind you... it is a tasty and healthy dish rolled into one...

INGREDIENTS

• BASMATI RICE - I CUP
• ONION -1
• CAPSICUM(chopped) - 1 CUP
• CAULIFLOWER (chopped)-1 CUP
• OIL -1 TABLESPOON
• GREEN CHILLIES- 2-3
• GARAM MASALA POWDER -1 TEASPOON
• TURMERIC POWDER - 1/4 TEASPOON
• SALT TO TASTE
• CORIANDER LEAVES FOR GARNISHING

METHOD

• Wash and soak the rice for 15 minutes.
• Heat the oil in a pressure pan.
• Saute the chopped chillies,chopped onion and chopped vegetables for a minute or two.
• Add the turmeric and garam masala powder. 
• Now add the drained rice and mix well.
• Add two cups of water and salt to taste.
• Pressure cook for 3 - 4 whistles.
• Remove from heat.
• Serve with any raitha or chips or sabzi/curry of your choice.

SPICY BABY POTATO FRY

Potatoes are a favorite of all ages,seasons and palates...

Do try out this spicy baby potato fry that can be made in a jiffy...

INGREDIENTS

• BABY POTATOES -1/2 KILOS
• OIL FOR DEEP FRYING
• RED CHILLY POWDER -TO TASTE
• AMCHOOR POWDER (dry mango powder) -A BROAD PINCH
• SALT TO TASTE

METHOD

• Wash and clean the baby potatoes.
• Pressure cook them for just 1 whistle in salted water.
• Remove from the cooker and peel them.
• Heat the oil in a pan .
• Deep fry the potatoes till golden color.
• Drain.
• Place them in a bowl.
• Add salt to taste,chilly powder to taste and Amchoor powder.
• Toss well till the potatoes are coated well.
• This is a great starter,snack or a side dish that is a perfect accompaniment for chappatis, pulavs, sambar ,rasam and curd rice too.

Health benefits of peppercorns

11 BENEFITS OF DRINKING WATER IN COPPER VESSELS

Watch this video clipping 

to learn about the benefits

of drinking water stored 

in copper vessels...

And do you remember...

that is what most of

our ancestors did...

It may solve most of your

health issues...

COCONUT SEVAI (using instant sevai )

Sevai is an all time favorite South Indian dish....

Known as "Sevai" in Tambram homes,it is called "Sandhagai" in Coimbatore region...and "Shavige " in Karnataka....

Though it looks like Idiyappam, there are a lot of subtle nuances in the ingredients the in the process that makes it totally different from Idiyappam ...I will elaborate on  the  differences later....

Since making Sevai is a rather laborious process,

the instant sevai is a boon for those who want to make this dish in a jiffy...and I have to accept that the original is unsurpassable we humbly accept the instant one too as an alternative...

INGREDIENTS

• MTR INSTANT SEVAI ( I PACKET)

FOR THE SEASONING

• GRATED COCONUT - 2-3 CUPS
• GREEN CHILLIES - 5-7
• MUSTARD SEEDS -1/2 TEASPOON
• URAD DHAL- 1 TEASPOON
• CASHEW NUTS - 1 TABLESPOON
• ASAFOETIDA POWDER - A PINCH
• OIL -1/2 CUP
• SALT TO TASTE
• CURRY LEAVES FOR GARNISHING

METHOD

• Prepare the plain instant sevai as per the instructions in the packet.(The standard instructions for MTR sevai is to boil a liter or  more of water and steep the sevai in the boiling water.Bring it to a simmer.Cook for 4 -5 minutes. Remove from heat. Drain. Spread on a large plate so it does not clump together.)

• To prepare the seasoning....

• Heat the oil in a pan.
• Splutter the mutard seeds,urad dhal and chillies. Add the cashew nuts and fry till golden brown.
• Now add the grated coconut and salt to taste. fry the the coconut is slightly done or it starts to change color and give out a good coconut oil smell.
• Now add the salt.and asafoetida powder.
• Add the curry leaves as a garnish.
• Now add this seasoning to the cooked sevai. and mix well. 
• Serve with chutney ,sambar or more kuzhambu.

Sevai  is a meal in a dish and can be had for breakfast,dinner or evening tiffin too...

EATING WITH YOUR FINGERS IS IN -A SHORT VIDEO

The Indian style of eating with your 

fingers and have caught up in various 

fine dining restaurants...

Maybe people have realised the benefits

of eating on a chlorophyll rich banana leaf...

and eating Indian food the Indian way...

The five fingers of your right hand.....

PINEAPPLE PULI PACHIDI /HOT AND SOUR PINEAPPLE CURRY

Pineapples are usually used to make juices,squashes,jams,halwas,puddings ,

kesaris etc.

It was in a Kannada wedding  that I tasted 

Pineapple Gojju-A hot,sour,sweet and tangy curry

and I fell in love with it....

And when I laid my hands on a pineapple,

I tried to prepare something like that 

but I preferred to follow the traditional  

Mangai Pachadi/Mango Puli Pachadi recipe...

And wow...It was an instant sellout indeed....

INGREDIENTS

• PINEAPPLE CHUNKS -  2-3 CUPS
• GREEN CHILLIES-3
• DRY RED CHILLIES-4
• FENUGREEK SEEDS-1/4 TEASPOON
• MUSTARD SEEDS-1/2 TEASPOON
• URAD DHAL-1/4 TEASPOON
• TURMERIC POWDER-1/4 TEASPOON
• SAMBAR POWDER-1/2 TEASPOON
• ASAFOETIDA POWDER -A PINCH
• JAGGERY - 1/4 CUP
• TAMARIND EXTRACT OF A 1 INCH TAMARIND BALL
• CURRY LEAVES-FEW
• OIL-2 TEASPOONS
• SALT TO TASTE

METHOD

• Clean and cut pineapple into 1 to 1 1/2 inch pieces.
• Heat the oil in a heavy bottomed kadai.
• Splutter the mustard seeds,urad dhal,fenugreek seeds,red chillies and cut green chillies.
• Now,Add the pineapple chunks and saute well. 
• Add some salt to taste.
• Cook covered over low heat for 3-5 minutes.

• Now, Add the tamarind extract and enough water to the pineapple.
• Add turmeric powder,salt and sambar powder .
• Add enough water to make a slightly thick curry.
• Boil well for 10 minutes atleast or till the pineapple chunks have softened a bit.
• 
  

• When it is almost done,add the jaggery and cook till it dissolves and adds a slight glaze to the dish.
• Now add the asafoetida powder and remove from heat.
• Garnish with curry leaves.

Desserts,starters and salads @ GRT Hotel,T.Nagar...A short video

Desserts,starters  and salads @ GRT Hotel,T.Nagar...A short video

Whatta spread...Droolicious...Loaded ...

Sinfully rich and tasty....

NARTHANGAI OORUGAI / CITRON PICKLE /NAARANGAI OORUGAI

Narthangai Oorugai/Citron Pickle is a healthy and tasty pickle....an accompaniment to the all time favorite "Thayir Sadham " in any Tamil Brahmin home...

Here is a sure fire,time-tested recipe for Narthangai Oorugai....

INGREDIENTS

• FIRM CITRONS-    6-8 
• GINGELLY OIL-      1-2 CUPS
• TURMERIC POWDER -1 TEASPOON
• CHILLY POWDER  - 3 -4 TEASPOONS
• MUSTARD SEED-1 TEASPOON
• FENUGREEK SEEDS -1 1/2 TEASPOON
• ASAFOETIDA POWDER -1 TEASPOON
• SALT TO TASTE - APPROXIMATELY 3/4 CUP

METHOD

• Wash and dry the citrons.
• Chop the citrons into small pieces.
• (Make sure you use a shallow bowl to hold the chopped citrons and the juice of the citrons.)
• Put the chopped citrons and the juice of the citrons in a clean and sterile glass or ceramic bowl with a lid.

• Now ,add 80% of the salt to the citrons .
• Mix well with a clean spoon/spatula.
• Keep the bowl covered .
• Preferably, leave the bowl in  direct or indirect sunlight for a week.
• Stir it once or more every day for a few hours at least ,for a week.
• (Make sure you use a clean and dry spoon/spatula to stir it.)

• After 7 days,the salt and the juice of the Narthangai mixes well and become a thick fluid that coats the cut Narthangai.
• The chopped bits would have softened a bit.

• Now,heat the oil in a broad,heavy bottomed kadai/pan.
• When the oil is hot enough,splutter the mustard seeds and fenugreek .
• (Alternately you can add dry roasted and powdered fenugreek too while cooking)

• Add the Citron salt mix to the pan.
• Now add the turmeric and chilly powder.
• Cook well while stirring constantly.
• Cook till it evaporate and leaves the sides of the pan.
• Now,add the remaining salt to taste.
• Add the asafoetida powder .
• Remove from heat.

• Store in sterile bottles.
• Keeps good for a year.

It tastes divine with good old curd rice,idlis,dosas and upma too.

ORANGE PEEL KUZHAMBU /ORANGE THOL PULI PACHIDI

We all rave about the benefits of Oranges....
But we do not have a second thought before dumping the orange peel....
After knowing about the benefits that the humble orange peel has,
and after tasting this simple and tasty dish you will never throw the peel away....

Orange peel also contains considerable amounts of 

calcium, copper, magnesium, vitamin A, folate and 

other B vitamins and dietary fiber. 

They have an intense orange and bitter flavor, but the 

latter is often a clue that a food is healthy; the bitter 

taste is the result of the many flavonoids that orange

 peels contain.

INGREDIENTS

• CHOPPED ORANGE PEEL -1 CUP
• TAMARIND-1 INCH BALL
• JAGGERY -1 TEASPOON
• SAMBAR POWDER -1/2 TEASPOON
• GREEN CHILLIES-3
• DRY RED CHILLIES-3
• MUSTARD SEEDS-1/2 TEASPOON
• URAD DHAL-1/2 TEASPOON
• FENUGREEK SEEDS-A BROAD PINCH
• TURMERIC POWDER-1/4 TEASPOON
• ASAFOETIDA- A BROAD PINCH
• CURRY LEAVES-FEW
• OIL -3 TEASPOONS
• SALT TO TASTE

INGREDIENTS

• Heat the oil in a pan.
• Splutter the mustard seeds,urad dhal ,red chillies and fenugreek seeds.
• Add the curry leaves ,slit green chillies and chopped orange peel.
• Saute well for 2 to 4 minutes in medium heat.
• Now add the tamarind extract .
• Add the sambar powder,turmeric powder and salt to taste.
• Boil well till the orange peels are done well.
• Now add the jaggery and let it simmer for a while.
• Add a dash of asafoetida .Remove from heat.
• Serve with hot rice.
• It tastes great when had as an accompaniment for curd rice.
• It has a hot,sour,bitter and sweet tang which makes the dish unique.

This is a typical Tambram dish which is not found in any restuarant menu...

Using gingelly oil enhances the flavor of this unique dish.

How to make a spongy and lacy Aappam- A short video

Appam/appam/Palappam is a very famous and tasty breakfast of Kerala and parts of Tamilnadu.
 Preparing Appam is an art .
Soak together one cup of raw rice and one cup of boiled rice for 4 hours. Drain and rinse well. Grind them along with a cup of grated coconut to a smooth paste in a wet grinder.  Add salt to taste. Keep aside for 8 hours. 
Now,add a teaspoon full of Soda bicarbonate and stir well.
Keep aside for 15 minutes or till it froths well.
Now the batter is ready for making Appams.


And now....
Follow the video and make the Aappam....

WHAT CHENNAI EATS.....A SLIDESHOW

We Chennaiites are a whole lot of

die hard foodies...

But we have our unique preferences

(maybe that's what make us unique too!!!)

Have a look at my small slideshow 

on what Chennai eats....which I have posted

in my new YouTube channel....

Do give your valuable comments 

and subscribe to my channel too....

PEAS AND POTATO SOMASI / SOMAS

Here is a plate full of delicious, scrumptious Somasis -Crunchy,crusty and tasty with a healthy filling which can be altered as per your taste...

Though they taste somewhat like Vegetable samosas, they are much easier to prepare...

• For the dough

Ingredients

• Flour-1 cup
• Rawa -1 teaspoon
• Salt to taste
• Ghee -I teaspoon
• Warm water for kneading
• Oil for frying

• For the filling

• Boiled potatoes-2 Cups
• Boiled green peas -1/2 cup
• Chopped onions-1 cup
• Red chilly powder -1 teaspoon
• Turmeric powder-1/4 teaspoon
• Garam masala powder-1/2 teaspoon
• Salt to taste
• Oil- 2 teaspoons

Method

To make the dough-

• Mix together the flour,rawa ,ghee and salt .
• Add just enough warm water,little by little and knead a stiff dough.
• Keep aside for 30 minutes.

Method

To prepare the filling

• Heat some oil in a pan.
• Slightly saute the onions .
• Add the boiled and mashed potatoes and green peas.Cook for a few minutes.
• Add the salt ,chilli powder and garam masala powder.
• Keep aside the mixture and let it cool.

• Make one inch sized balls of the dough .
• Roll them out into 3-4 inch diameter rounds,using some dusting flour to make firm chappatis.
• Keep 2 teaspoons of potato filling on the rolled out chappati.
• Close it into a semicircle.Seal well using a little warm water to stick well.
• Heat the oil in a kadai.

• When the oil is hot, drop the somasis into the hot oil and fry till well done.

• Serve hot with chutneys or tomato sauce.

VENDAIKKAAI MORE KUZHAMBU /LADIES FINGER KADHI (SOUTH INDIAN STYLE)

Here is an easy to prepare ,tasty More Kuzhambu which is a refreshing change from the regular tamarind based South Indian Sambars and Kuzhambus.....

INGREDIENTS

• LADIES FINGER -10
• THICK CURD (slightly sour) -3 -4 cups
• GRATED COCONUT -1/2 cup
• TOOR DHAL - 1 Tsp
• GREEN CHILLIES -4
• TURMERIC POWDER -1/4 Tsp
• OIL -4 Teaspoons
• MUSTARD SEEDS -1/4 Teaspoon
• URAD DHAL -1/2 Teaspoon
• CURRY LEAVES -Few
• SALT TO TASTE
• ASAFOETIDA  POWDER -A little

METHOD

• Cut Ladies fingers into 1 inch pieces.
• Soak Toor Dhal in warm water for 15 minutes.
• Heat the oil in a heavy bottomed pan.
• Splutter the mustard seeds and toor dhal.
• Now add  the cut ladies finger and stir fry over slow heat till well cooked or evenly roasted.
• Grind together the soaked toor dhal,coconut ,chillies and a little water in a mixer to a smooth paste.
• Beat the curd with turmeric and salt to taste.
• Now,add the curd and ground coconut paste to the stir fried ladies fingers.
• Simmer on low heat till it just starts to bubble.
• Add asafoetida and curry leaves and remove from heat.
• If you like,season with a few fried red chillies and a little roasted roasted fenugreek seeds.

Serve with hot rice with fried pappadams and vegetable poriyals of your choice.

THAKKALI KUZHAMBU FOR IDLI DOSAS

Here is an easy to prepare side dish for your good old idli/dosas...

It is indeed a sellout when you are bored of chutneys and sambar and podis.

You need minimum ingredients and very little effort too...


INGREDIENTS

• TOMATOES-3
• ONIONS-1
• GARLIC -FEW PODS
• GREEN CHILLY -  3
• TAMARIND PUREE -1/4 Tsp
• GRATED COCONUT-1/4 Cup
• FENUGREEK SEEDS- A pinch
• MUSTARD-1/4 Tsp
• CUMINSEEDS1/4 Tsp
• SAMBAR POWDER-1Tsp
• PRESSURE COOKED TOOR DAL -1/2 cup
• COCONUT OIL-2
• SALT TO TASTE
• CURRY LEAVES -FEW

METHOD

• Chop onions and tomatoes into small pieces.Crush the garlic pods.
• Grind the coconut and chillies with a little water to a smooth paste.
• Heat the oil.
• Temper the mustard,cumin seeds and fenugreek seeds.
• Add the chopped onions and crushed garlic and saute well.
• Add the sambar powder and salt to taste.
• Now add the tomatoes and tamarind puree and cook till the tomatoes turn soft and mushy.Add enough water and boil well.
• Now add the mashed dal and ground coconut paste and bring to a boil.
• Add the curry leaves and remove from heat.
• Serve hot with any South Indian breakfast.

SIMPLE POTATO PODIMAS / EASY URULAIKIZHANGU PODIMAS

Here is a simple Potato side dish which needs minimum ingredients and can be prepared in a jiffy with absolutely no fuss....

And mind you...it is a healthy ,low fat dish too!

Though there are many Potato curries ,this one is  my all time favorite...

INGREDIENTS

• POTATOES-1/2 Kg
• GREEN CHILLY- 3 - 4
• GRATED COCONUT -1/2 Cup
• MUSTARD SEEDS -1/4 Tsp
• URAD DHAL -1 Tsp
• OIL -3 Tsps
• CURRY LEAVES -Few
• SALT TO TASTE

METHOD

• Wash and clean the potatoes.Cut into halves or quarters depending on their size.
• Pressure cook till just done.
• Drain.
• Peel the potatoes and crumble them coarsely.
• Heat the oil in a pan.
• Fry the mustard seeds and urad dhal.
• Saute the chopped green chillies.
• Now add the crumbled potatoes  and salt to taste.
• Stir well and cook for a few minutes.
• Add the grated coconut .Stir well.
• Add the curry leaves and garnish the dish.
• Serve hot with hot rice,sambar,rasam or curd rice.

#  If you wish,you can season the dish with a broad pinch of asafoetida or a teaspoon of lime juice.