Mitahshu – the name makes me to call again and again… mitahshu, mitahshuu…
Monday, December 31, 2012
MITAHSHU - Sweet of Memories
Mitahshu – the name makes me to call again and again… mitahshu, mitahshuu…
Friday, December 21, 2012
On Pepper Corns and Cumin Seeds
Wednesday, December 5, 2012
PAROTTA – Short Notes
Thursday, November 29, 2012
KADAPPA – A new friend of Dosa and Idli
Wednesday, November 28, 2012
Feast of Kurma – KEDAH VIRUNDHU
Sunday, November 11, 2012
Deepavali Soru - A Special Biriyani Recipe
Water - 1/2 litre
If you like you would add thick curd in biriyani and do as how i have said on top.
Wednesday, November 7, 2012
Kudos to Sambhar
Literally Sambhar derived from the sanskrit word Sambharanam means collection. The name emerged from the royal kitchen of maratha rulers who ruled Tanjore those days.
Wednesday, September 19, 2012
SOUTHERN FLAVOURS – THE JOY OF EATING
Tuesday, August 14, 2012
Ramzan Episode – Nombhu Kanji
Simply says Our Nombhu Kanji is a superstar of the Ramadan month. Unique style, flavour and taste all are cordially stands for the citation of "King of Porridge."
Taking energetic liquid stuff Nombhu Kanji after a day long fasting will help the internal organs to breathe out and helps for easy assimilation. Well cooked raw rice and moong dal provides adequate energy to the body; aromatic spices in Nombhu Kanji are the another reason for easy assimilation and also refresh the organs when take food after the day long godly fasting by our Muslims friends.
Fenugreek seeds in Nombhu Kanji retains white colour of porridge and soften the rice and dal while cooking.
NOMBHU KANJI – Recipe
Raw Rice – 1 ½ Kg
Moong Dal – 200g
Fenugreek – 2g
Ginger – 100gms
Garlic – 100gms
Cinnamon, Cardamom & Cloves – 5 Gms
Ghee – 50gms
Tomatoes – 250gms
Green chillies – 3g
Coriander leaves – 50gms
Small Onions – 250 gms
Coconut – 01nr
Cumin Seeds – 2g
Preparation Method
1. Make ginger and garlic paste out of ½ of the quantity of each
2. Chop small onions, tomatoes, coriander leaves and remaining 50gms of ginger. Slit greenchillies.
3. Take coconut milk and keep aside the residue of coconut.
4. Boil four litres of water in a vessel, once the water is boiled add the rinsed raw rice and moong dal in it.
5. Along with raw rice and moong dal, add chopped small onions, tomatoes, ginger, cinnamon, cardamom, cloves, whole garlic, ginger & garlic paste, cumin seeds, fenugreek seeds and slitted greenchillies. Stir it all around.
6. Allow the rice and moong dal to cook well. Once it reaches porridge consistency, add coconut milk and the coconut residue after taking coconut milk. Just stir and keep it in slow fire for a minute.
7. Add fine chopped coriander leaves at the end.
NOTE
At the time of serving Nombhu Kanji, you also add few pieces of chopped seedless chopped dates that too highlight the taste of Nombhu Kanji.
Nombhu Kanji gives its own original taste only in the Ramzan month, the same porridge what we prepare at any other month wouldn’t give the original taste as you taste now.
Prepare and feel the taste.
Insha Allaahhhhh!!!
Saturday, June 16, 2012
Tasty Slip Kudal Soup
Sunday, May 20, 2012
MIND IT – Taste Yahi Hai
Mind It is a vegetarian Quick service restaurant managed by Sonal Lahoti, who is an ambitious backdrop to cater South Indian delicacies in real authentic touch. In Mind It, Dosa is hero and Uttappam is heroine of the day. Delectable items stretches long and more, although Paper Masala Dosa, Kancheepuram Dosa, Olive Oil Dosa, Spinach Dosa, Podi Dosa, Special Ghee Dosa, Maharani Uttappam, Masala Idli, Five Taste Uttappam heightens the taste by dipping it in heavenly prepared Sambhar and assortment.
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VILLAGE CHICKEN FARE
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Tuesday, March 20, 2012
ADAI – A DOSA RAGA
Another write up about dosa variant “Adai” a typical South Indian breakfast stuff in my column now, if you are satisfy there is no time barrier in enjoying Adai. Why this dosa variant got named “Adai” pointly it’s new to hear some of us.
Adai is a combo of rice and lentils much interesting no need of waiting for fermentation and then much tastiest, flavourful in addition of spices then his grandfather dosa. By the combination of rice and lentils, adai is bit tough so that’s the reason it may get the name “Adai” in Tamil.
Foodies believe udupi is a birthplace for maximum of South Indian vegetarian dishes, it is indeed to believe adai is also from udupi place. By seeing the standard accompaniment Avial for Adai the Tamil foodies lifting their collars and saying “We gave the bride (Avial) to groom Adai”. Adai dosa one could commonly witness in Tamil sangam city
Let it rewind the historical time, the lentil base pancakes are offered as neivedhyam (oblation) to gods in olden days. A lentil base pancake has been hard and wouldn’t be perished easily and could preserve it for long days. Addition of rice and lentils in preparing batter emerged only in the recent past centuries after the popularization of oil.
Preparing any tasty food items proportions are more important, thereby below sharing my best Adai dosa recipe for my ardent blog readers.
Adai Dosa Recipe
Raw rice 200g
Rice 200g
Urad dal 25g
Green Gram 50g
Toor dal 50g
Channa dal 25g
Tomato 01
Fennel seeds 01 tsp
Peppercorns 01 tsp
Turmeric Powder as required
Salt as required
Dry redchillies 08
Shallots 50g
Method of Preparation
Soak rice and lentils items separately for about two hours
First grind rice items slightly nice, then coarsely grind lentils items along tomato, fennel seeds, dry redchillies, peppercorns, turmeric powder and salt
Now combine rice and lentil batter together. Again drop the batter into the grinder, just wait for two swings
Take out the batter for grinder, mix it well and now add chopped small onions, curryleaves mix it all well. Now Adai dosa batter is ready
Check the consistency, unlike dosa this adai dosa batter should be slightly firm
Note:
Here is my humble tip to increase Adai dosa taste, add few bottle gourd (surakkai) pieces while grinding adai dosa batter, definetly enrich the taste.
Just tweaking, I am much adamant in eating adai in my school days till now it is there on my breakfast table during my hometown visit.
Enjoy and Happy Adai eating.
Not only stop with reading and more post your valuable comments.