Wednesday, April 24, 2013

Breaking the Ven Pongal

Hey! What special is there in the usual breakfast Pongal? This is a question you ask after run through this title. You just think out of Masala Pongal, mixing spices with Pongal and reforming it to trendy taste.

The masala agents in this Pongal shall give more satisfaction to stomach in the form of long lasting relief to hungry. The perfectly matched masala flavor brings outstanding taste.  Just think of the combination of Thengai Vittah sambhar and vadai with our master “Masala Pongal”, and Kara Chutney (Spicy Chutney) in the side of your plate while reading itself this all fetch you the feelings of full meals done.

Moong dal quantity is little less which is like usual Pongal. Cloves, Cinnamon, Saunf, Jeeragam and Peppercorns are used for tempering in fat (mix of oil & ghee). Then add one by one the onion (sliced), tomato (diced), green chillies, ginger (chopped), curry leaves, just sweat it. Next put coriander leaves (chopped), Carrot (big chop), green peas and add lemon juice. Add water (water should be sufficient) and allow to boil well, add the rinsed raw rice and moong dal in boiling water. Once it is cooked, Put Some ghee on top and cover it with lid for 15 minutes. Add few chopped coriander leaf and mix it well. Now our trendy Masala Pongal is ready.

In finishing stage, also throw some fried cashewnuts, whole black peppercorns and curryleaves on Masala Pongal. Serve the slipping masala Pongal.

Overwhelmed by the food trend and let’s enjoy.

Thursday, April 18, 2013

Raj Food Philosophy

“My philosophy to food is simple, I could say food is a reformer of our soul and eating is one of life’s greatest happiness. The stage by stage difference in human body since from our birth happens due to food, I believe, our human body is fibered out of food.

Often we say that recipe is a center of cooking. I say, rather following recipes very strictly; possible keep this as guidelines for your cooking. I believe, Cook and add ingredients according to your sense, mind and the expected taste of your end product, these all make the cooking as your life pleasures. While one steps ahead we simply called it as Kai Manam (Skilled Cooking). Though the food has close bond with cooking when it is stimulated and twisted in right time, this ride highlights “Art of Cooking”.

On Heritage Food, I am telling, how much serious you are in protecting the genuineness in your food? As like our historical signs, the heritage food of our nation also speaks our traditional value. We are all not here for turning the food in to enemy and the present food habit makes us so afraid. Transfer the food culture of our generation through healthy approach to food and teach them better eating. If you do so, that will develop new chapter or revolution in food. So I am saying create huge awareness about healthy eating to our generation from very young stage and let’s go for the stage of balanced food.”

Promise yourself for rediscovering authentic food sense.

Huge love

Chef.Rajj M

Tuesday, April 2, 2013

Thengai Vittah Sambar – Seasoned Coconut Sambar

This time you shall take kitchen vessels for the preparation of breakthrough country flavour sambar recipe. Whatever the new sambar recipe introduced would be heartedly welcomes by us due to its affinity with our daily vegetarian diet. Thengai Vittah Sambar is guaranteed combination for steamed rice which is best at lunch. This never told recipe has no similarity with usual Araichu Vittah Sambar (Grounded Coconut Sambar) but this is meticulously prepared by coconut masala. This intrigue masala formula borrowed from the house of Thalavainadu.

You shall enjoy the cooking nuances now, let’s get into the kitchen

Toor dal – 250 Gram
Potato, diced -1
Tomato, diced -1
Ladies finger -3
Grated Coconut – Half
Cumin seeds – A Pinch
Shallots – 5
Chilli powder – Half Teaspoon
Sambar powder – ¼ Teaspoon
Turmeric powder – ½ Teaspoon
Asafoetida – A Pinch
Salt – To Taste
Mustard seeds – ¼ Teasppon
Dry Redchillies - 2
Curry leaves – A Few
Onion, sliced - 1
Oil – as required
Coriander leaves, chopped


Boil toor dal separately. Heat oil in kadai adds onion and other vegetables. Stir now. Once it sauté, pour sufficient water to make the vegetables boil.

Prepare coarse masala with coconut, cumin seeds and shallots

Check the vegetables doneness now, and then add toor dal. Stir and allow the sambhar to boil.

Add coarse masala, shallots, chilli powder, turmeric powder and sambhar powder. Wait till the sambhar roll boil then add salt and mix.

Prepare the tempering, Simmer and pour it over Thengai Vittah Sambhar.

Throw the coriander leaves and serve.

Maximise the feel of taste in pleasure of cooking.


Add very little sambhar powder. While making coconut masala be careful on mixing ingredients. The colour of Thengai Vittah Sambhar would be mild yellow colour. In case of twisting the sambhar taste add some tamarind extraction.