Appam | Appam Recipe | Making of Appam

Golden crispy dish with white fluffy inner –absolutely it is a gorgeous handsome delicacy "Appam". In India, appam used to be the favorite breakfast of keralities. But now the trend is changed. The taste of appam takes it across the world wherever Indians live. Countries like Sri lanka, Malaysia, serves beautiful varieties of ‘appams’ and it is a top notch favorite in the restaurant card.

Appam is another fermented pancake in south India like dosa and it is cooked in specially designed cook ware and needs bit of experience to acquire the original shape of the appam by waving the appam batter in the special cookware (made by cast iron). It is an art that needs some skill, though visibly quite easy but not in reality.

Appam is cooked by combined effect of heat and steam, by closing the appam ware with lid produce steam that makes appam fluffy and steamy soft. Because of its captivating look and being also liked by children’s, most vegetarians’ joints too include this dish in their menu. In Tamilnadu most of us like to eat Appam in the dinner time too.

Mutton curry, Vegetable stew, Coconut milk, Kadalai curry (channa curry) based on varutharacha masala are the best match for Appam.

Kallappam is a type of special appam in which toddy is added to ferment the batter. It gives good taste to appam and this is not cooked in specific appam ware hence it is poured over tawa and cooked as like ordinary pancake.

USEFUL GUIDELINES

Good appam have always slight sour and sweet taste and all bind heavenly with dippings in a curry.


Adding coconut water gives good taste to appam.

Soak rice for two hours in water, dry it well and after this coarse or grind it along with other ingredients.

Reserve the batter for six hours for fermentation.

Adding more urad dal destroys the colour and the original taste of appam and if it is more, it sticks to the cookware and makes into brown quickly.

Add salt and baking powder before cooking.

If appam is not coming out easily from the ware or it’s stuck to the ware, just rub the inner portion of the ware with onions or fry some eggs or do some tempering. Later you pour the batter and now the appam will not stick.

DIFFERENT BATTER STYLES

Preparation of appam batter varies to bring out the distinguished tastes. Each batter style differs in addition or substitution of ingredients in preparations. Some use yeast for fermenting the batter.

Raw rice – 1 kg, Coconut – 1 no, Boiled rice – 1 handful

Method
Soak rice in water and dry it well. Add grated coconut and boiled rice combine all ingredients and grind it in dosa batter consistently. Afterwards let it be kept for fermentation. It is the easiest household method when it often called as “Palappam”.

This is a style of batter preparation we would see across Tamilnadu, mixture of two different rice and urad dal.

Raw rice-1/4 kg , urad dal- 100g, fenugreek- 2tsp.

Method
Soak rice and urad dal and combine all ingredients, grind it like dosa batter. Ferment and use.

This is another style of using rice porridge in the batter to ferment.

Raw rice- 200g, Coconut milk- 250ml, Rice porridge- 50ml.

Method

Soak rice and dry it. Then powder it.
Sieve the rice and use the residue in the siever to prepare the porridge.
Now combine all ingredients. Prepare the batter as little thinner than dosa batter.

NOTE

Use the mix of coconut oil and ghee to elicit the good flavour

Add salt and soda salt at the end

Some use yeast in appam for fast fementation, but it gives hard flavour to appam. This is mostly preffered by industries.

Readers, I believe such an intro’s and bread and butter tips on appam may help household to dish out different styles of appam in their respective house to delight their family.

Happy hot and steamy appam day.

I shall appreciate your feedback.

Student's Admission on Hotel Management studies

Admissions open @ Mary Matha College, Nallakarruppanpatty, Periyakulam, Theni district.

Department of Hotel Management and Catering Science offers
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Website: http://www.marymathacmi.com/aca.php

To Curry

To Curry ….. again. Global foodies favourite talk is inexplicable in the Indian curries gallery here I take you into my much awaited TO CURRY blogging. Curry is a perfect blend of masala, spices and oil, literally say, it is a genuine seasoning.

Ancient scripts say black peppercorns (Karunkari) were used to spice up the dishes in sangam age, especially in meat preparations. So for that reason till now any spice preparation made out of vegetables (oh, see the word KaiKari in Tamil) and meats are called curry.

Tempering is the indicator of your efficiency and flavour of the tempering speaks whether you are the best cook. With any more addition or reduction of ingredients, it may be burned atlast the complete curry spoiled. After that whatever trick performed by you cannot get your desired taste in it. Therefore, be conscious of tempering curry, since it is the initial one which is going to produce the best of your curries.

It’s everybody wishes to bring out the curry in red colour, that means pure red fat shall be floating (Rogan) on the top… It makes its looks nice and breathes earthy flavour to the curry.

Ok, how to bring out the same?

After mixing thoroughly the masala and fundamental ingredients add a little water and make it to simmer for sometime which helps the oil in the masala leave and floats on the curry and it adds good colour too.

Once after have seen the name curry, everyone thinks that the dish may not be finished without curryleaves. But too much of it may sometimes arrest the flavour or real taste of the curry (my next post is on curryleaves, I shall brief you on that later). So add the curryleaves whenever it is required.

After adding the thickening agents do not allow to boil, keep the flame in simmer. Otherwise, the curry will disintegrate. Use a little gingelly oil with any other oil. It is but better to use ghee and dalda for mutton and beef.

Sometimes we are not satisfied with the seasoning and it may be our habit to put masalas again and again which spoils the taste and aroma and it may not properly bind with the ingredients and it may feature raw taste to the curry. By the way, in which stage is adding the masala into curry is very important. Keep the taste of your product (curry) in mind, use the essence wisely.

Suggestion for adding essence

1. For beef and mutton you may increase the essence as per your taste buds, but add less turmeric powder. Use black peppercorns and curd which helps to enhance the scent.

2. Add less turmeric powder and spices for chicken curry.

3. Take care in tempering with fish curries. It is advisable to use ground redchilli paste for good authentic colour and taste.

4. To push in masala to the curry add some “Otty Masala” to pump up the taste. It is to simply sauté the shallots and chopped tomatoes and just grinds it in mixie. Use this ground mixture while preparing any curry at the time of tempering.

5. Put the sour kind ingredients ex: (tomatoes) only after the main ingredients are mixed well and cooked with masala to get better taste.

6. Extensively use the cumin powder in meat preparation; it is the only masala powder which easily penetrates to the fibers of meat.

All Purpose Masala Powder

Cardamom – 1 tbsp
Cloves – 1 tsp
Cinnamon – 3barks
Saunf (Fennel seeds) – 2 tbsp
Kalpasi – 1 tsp
Mace – 3nos
Nutmeg – 2nos

Dry fry the above ingredients. Powder it finely. Store it in airtight container and use whenever require.

To get the non-vegetarian taste in vegetarian curries use my above APM and also add a little for all curries to get the desired taste and flavour.

Are you ready to cooking up the best curry? Go ahead… Enjoy the taste. Soon I shall be back on Curryleaves vs Curry….

Note

Try the correct proportion of ingredients and do observation on your method to dish out a yummy curry.

Tagline

Good responses for my earlier post on “Secrets of Dosa Success” by your wave of posts were tagged into my blog success. Many requested to write something on curry, these request from my lovable readers urged me to post this new “To Curry”.

Adhirasam | ADHIRASAM | ADHIRASAM RECIPE | STORY OF ADHIRASAM | DIWALI ADHIRASAM

This time I am thinking to blog a simple sweet bite for this year’s winter, a wonderful so called delicacy Adhirasam which is clicked in my mind to blog. Even though it is trouble-free and household, my heart says to blog the wonderful  Adhirasam recipe. What I am offering here are only the instructions to make the Adhirasam more tasty and soft.

In Tamil ADHIRASAM (Adhi + Rasam) means Extra More Taste. Adhirasam is a pure folk recipe, people in South Tamilnadu are very good in making this culinary delight. It is nice to call as a Folk Vada. Adhirasam is traditionally offering to God and it is considered as fortunate bite in Hindu religion. It is is a sweet custom to offer Adhirasam to the neighbours after the marriage ceremony or any other auspicious occasion as a symbol of good relationship.

Recipe of Adhirasam

Raw Rice Flour - ½ Kg
Jaggery – 350 G
Cardamom powder – 1 Tsp
Ghee – 3 Tbsp
Dry ginger powder – ½ Tsp
Black sesame seeds – 1 Tsp
Poppy seeds – 1 Tsp
Water – 150ml
Soda bi-carbonate – Pinch
Refined Oil for Deep frying

Method of Preparation:

1. Soak the raw rice for 2hrs, dried it and grind it as powder.

2. Break the jaggery into pieces and add the water. Strain it once the Jaggery pieces diluted well in water. Again pour the strained jaggery syrup into the vessel then boil it.

3. Add the cardamom powder, sesame seeds and dry ginger powder to the syrup.

Image Courtsey: KRITHIKA

4. Thick jaggery syrup is ready now. Thick jaggery syrup improves the shelf life of adhirasam. Take out the jaggery syrup from fire and let it to cool.

5. Mix the poppy seeds and soda bi carbonate in the rice flour, Soda bi carbonate makes the adhirasam softer and colourful respectively.

Image Courtsey: KRITHIKA

6. At this moment gradually add the rice flour into the warm Jaggery syrup which is enough to handle by bare hand. Stir it well with the ladle first and put little ghee then put your hands to knead it well.

7. Put the adhirasa dough in vessel and cover it for two days to enrich the taste of Adhirasam dough, give the shape of Adhirasam

8. Deep fry it in hot oil and serve the sweet Adhirasam to your family…

Note:

Adhirasam is prepared from preserved dough which keeps the name Adhi + Rasam. Sometime we could add the mashed banana for best taste and soft texture. You can keep adhirasam dough outside without damage maximum for three days. Strain the jaggery syrup before it thickens that means strain it after the Jaggery thoroughly diluted in water.

Hey Just think of an evening time with the melting Adhirasam along a cup of tea…. Sip and bite now….

Perfect lovematch for this rainy season…..

Secret of Dosas success

Dosas are the jewels of the South Indian culinary term. It is a perfect breakfast and dinner. It has necessary nutrients and easy to prepare at rushy morning hour. But preparing tastiest, crispy dosas are intrigue to commoners. Tracking some nuances in the preparation of dosa everyone can make crisp, tastiest, papery dosas at home itself as like preparing in hotels.

Dosas are very much liked by the elders and children, so households are happy to agree whatever the tips available on preparing dosas and try out the same. Thereafter dosas are offered to the god as oblation in lord Shiva and Vishnu temples. Dosa is a Sanskrit word says dosa = doh + sssh, in hindi “doh” means two, turning the dosa twicely and “sssh” indicates the sizzling sound while pouring the batter over hot plate.

Soaking time of the urad dal has to go minimum two hours and rice for three hours, grind them separately for better result. The measurement determines the best kind of dosas which keep the dosa fresh for a long time, painless to spread the batter over griddle and can take dosas easily from griddle.

Add 300g – 350g of Urad dhal to 11/2kg of dosa rice is the perfect ratio to get desired quality dosas. Some says adding fenugreek, boiled rice, mashed banana gives softness and crispiness but I suggest there is nothing against better than the correct ratio. Even though if you want more crispiness and softness you can mix 100g of maida to the above said dosa batter quantity. For faster fermentation add 25g yeast to 11/2kg of dosa rice batter, takes two hours for the fermentation. Ordinary fermentation goes upto six hours. If you don’t want the batter to ferment much cover the batter with banana leaves which prevents over fermentation.-

Valid Tips

1. Keep the tawa in normal heat, swab the tawa with onion to take out the dosa smoothly.

2. Always use mild accompaniments for dosas, spicy gravies screen the taste of dosas

3. Mix together gingelly oil, dalda, ghee to enhance the dosa flavour, crispiness and for good colour.

4. Slightly sprinkle little water over prepared dosa which preserve the freshness for longtime.

5. Chutnies like Mint and Coriander are the ideal option, lessly spiced mutton gravy, Chicken curry, Kola Pal Urundai are the good dips for dosas.

6. Some prefer tangy curries like Tamarind curry, Fish curry -actually tangy base curries mask the uniqueness of the dosas.

7. NV’s like meaty taste and to increase crispiness may add egg into the dosa batter.

8. For rawa dosa, blend rawa and dosa rice batter in equal proportion.

9. Grind smoothly for dosas, grind the urad dal for 20 minutes and rice for half an hour.

Dosa Recipe

Rocket Dosa

Rice – 1 Kg
Urad Dal – 100g
Maida (Refined Flour) – 100g
Egg – 2 nos (optional)
Salt – to taste

Coconut Chutney – as required

For Masala

Sliced Onion – 100g
Potato – 2nos
Slitted Green chillies – 2nos
Turmeric powder – ½ tsp
Sambhar Powder – 1tbsp
Oil – 3 tbsp

Ginger & Garlic Paste - 1tbsp
Urad dal – ½ tsp
Curryleaves and salt

Method

Prepare dosa batter with the first five items.
Prepare watery coconut chutney which is not tempered
Make thick masala by adding masala ingredients one by one
Spread the dosa batter gently over tawa and apply the chutney all over
Apply oil over the dosa. Keep the thick masala in the centre of the dosa
Fold the masala dosa into two. Serve hot with accompaniments.

Many varieties, types, tastes of dosas are available, after reading this posting you will be master in dosa preparation. Today our dosa’s and Idlis make great waves in foreign countries; this made the symbol for South Indian food across the world. Another one note, few Tamil scholars says may be the word dosa is derived from the Tamil word Osai. Ok anyhow now you are in the temper of try out.

Have a good dosa at your plate.

The Hindu : FEATURES / METRO PLUS : A bread mela for all

The Hindu : FEATURES / METRO PLUS : A bread mela for all

Bread Mela News

dear all, It was a very exhaustive cooking with the breads during my recently held bread mela at Fortune Pandiyan Hotel, Madurai. Awesome festival and received huge acclaim from various quarters for our tremendous cooking with the breads. I am very thankful and grateful to the sponsors Mechnellais Cakes and Bakers, Tirunelveli, Fortune Pandiyan Hotel, Maduari, dept. of Catering & Hotel Management, Mary Matha College, Periyakulam and my loved 5th Sense team for their support and encouragement to accomplish the festival well and good.

Kindly look into (the Hindu's Metroplus write up) the below given link to know about this first time ever event

http://www.hindu.com/mp/2010/10/21/stories/2010102150880400.htm

I grab the metros again with the new interesting concepts...

My next posting will be... all about the DOSA'S........ reveal you the truth ha ... See you soon...

World Bread Day - A Bread Mela

Inviting all my lovable readers for this unique bread mela which scheduled on October,16,2010 at Hotel Fortune Pandiyan, Madurai, Tamilnadu (India). You visit here and enjoy with interesting first time ever recipes which includes Amirtham, Madhana Kali, Bread Puttu, Kothu Breadum Chickenum, Bread Maass and much much more....

Once again am inviting you at here...... We meet soon..

Swine Flu (H1N1) Kashayam

Being the most talkable disease of recent days, claiming lives and alarming each one to take precautionary measures, we need to guard ourselves from this vulnerable H1N1.

In Tamilnadu, raining has started and it causes spreading of the diseases more fastly. As a Chef, It is my duty to recommend some medicinally valued food or drink to the society. Following this interest I bring down new H1N1 Precaution Kashayam.

Kashayam is an extracted medicinal drink from different varieties of herbs and spices. Its medicinal properties are better to cure or prevent you from all illness. I was very careful in adding each ingredient to the Kashayam recipe and all the ingredients are mentioned in ayurvedic script for its H1N1 preventive nature. The new H1N1 Kashayam increases the immunity as well as protects you from the clutch of all rainy season’s illness.

Ingredients

Neem

Tulsi (Basil)

Small Onions (Shallots)

Betel leaves

Peppercorns

Garlic Cloves

Amla (Gooseberry)

Cloves

Dried Ginger

Palm Jaggery

Method of Preparation

1. Crush a little small onion, peppercorns, garlic, amla, dried ginger and gloves. Add little Neem leaves.

2. Add the crushed and the remaining ingredients except palm jaggery in cold water. Simmer till the water reduced to half.

3. Strain it, squeeze the residue well with ladle to extract the essence and add Palm Jaggery into the decoction.

This H1N1 Kashayam can act as an antiviral, antibacterial medicine or as an antidote. It strengthens the body, boosts immunity level and defence mechanism. It regulate body temperature, stabilize blood circulation and has fever reducing properties etc.,

Taking a cup per two week will be better to stay away from all diseases. Sure it will be bitter but good to sip in piping hot. Before ending, I would like to say a statement from ayurvedic scripts…..

“Langanam Parama Avusadham” means resting (fasting) is a best medicine. Periodical fasting is good, advisable and heightens your immunity level.

Have a good health with the H1N1 Kashayam.

CHICKEN SODHI

Chicken Sodhi is an another variation of the Sodhi, which is a special preparation in the Tirunelveli region. It is normally made for lunch, but it is awesome to serve with plain Idiyaapam. To increase its flavour and taste add lemon juice when it gets cool.

Ingredients

Chicken – 1kg
Coconut Oil – 50 ml
Mustard Seeds – a tsp
Onion – 100 g
Curry leaves – a few
Coconut Milk – 750 ml
Turmeric Powder - little
Slitted Green Chillies – 5 pieces
Potatoes – 100g
Salt – to taste

Ground Mixture

Ginger – 1 tbsp
Grated Coconut – 2 tbsp
Cumin seeds – ¼ tsp

Method

Heat Coconut Oil, temper the mustard seeds and Curry leaves
Add the sliced onion and Chicken pieces, sauté it
Add turmeric powder, Potato cubes and salt.
Add thin coconut milk extraction. Add the ground mixture after 5 minutes.
Remember to cook all this in medium low flame.
Cook the Sodhi till the Chicken and Potatoes tender. Garnish with fried curryleaves.

True Face of Hospitality Studies

A Colourful life, can cruise, Career at luxury hotels, fly all over the world as Air Hostess, become entrepreneur, Profession at Corporate houses…… Options are plenty.

Visiting travelers and customers are expecting high in regard of the value to their payment. The service industry requires skilled employees to meet out their desires and to cater specialized services. This is the root cause for the establishment of the Hotel management training institutes all over the world.

Curriculum
Curriculum pattern changes as per the affiliation of the institute, but it is designed on the basis of the current requirements of the service industry. Everyone who enters in to the hospitality studies have a thought that it is all about cooking. Other than culinary arts the programme consists of four major operational subjects and few allied subjects. The four operational subjects are Food production, F&B Service, Accommodation and Front office. The duration of the course depends upon the board or university. Besides the theoretical papers the Operational subjects consists of practical papers in which the students will be trained in the laboratories by a professional trainer. Some universities include project works in the curriculum there by helping the students to get into the current happenings.

Training
“Observation = Application” is the mantra of training. Hands on Training are the discerned fact of hospitality studies. Industrial Exposure Training (IET) is also the part of curriculum. The students can be trainees at various leading star hotels under different departments. The IET period varies from 3 months to 6 months, based on the curriculum or the skill based requirements of the student.

During this period, students will receive the culinary knowledge from the Training Kitchen of the college. The students attain different serving styles, menu compiling, mixing, selling techniques by thorough practical activities at Training Restaurant and Mock Bar.

Campus Placement
Placement service is the heart throb of the hospitality education. Revised wage packages in the hotel industry show interest among the students to join the industry. Group discussion, Product Knowledge test, Personal interview are conducted in the campus interview. In Kitchen the selected candidates are asked for the Food trial at the concerned hotel. As per the test result, their salary and position will be fixed by the Organisation. In F&B Service, the candidates have to do menu planning and lay the cover on table as per the planned menu. As per the quality of the candidates the organisation will decide their position, Entry level, Management Trainee, Hotel Operational Trainee, Executive Assistant etc., .

Guidance for choosing hotel schools
Check the college have any affiliation with Universities, National Bodies etc.,
Check who is running and managing the institution
Faculty Profiles
Infrastructure
Students beneficiaries activities done by the hotel management school
Check the worthiness of the institution for your valuable payment
Analyze the family strength (money) and your potential
Norms of the college
Placement Services

My golden words for one who wishes to opt for the hospitality courses,
Hundreds of training institutes in India, among only 5 - 8% are decent to good.

Needs lot of patience, competence, eagerness to learn, application of knowledge, hard work…..

These are the secrets to succeed in the hospitality arena.
All the very best for choosing hospitality studies / hotel schools…. Touch with me on any queries.

Murukku – A Sentimental Snack …..

Murukku is a common snack preferred by all ages in all seasons and it being as a gifted bite in South India. Murukku adorned all festive seasons in Tamilnadu and it is a sentimental savoury of here. Some use their hands to prepare the Murukku, which one called Suthu (twisted) Murukku. (Twist the dough around the pebble). Murukkus are available in many varieties and name...... manapparai murukku, achu murukku, kaara murukku and more…

The mixing of ingredients is one of the prime factors in all cooking, Use 500g raw rice flour to 100g urad dal, recent day’s good quality readymade Murukku flours are available in different brand names.

You would know the preparation of this unique savoury but I just reveal you my experienced instructions to prepare the tastiest Murukku.

Instructions

A tsp of soda bi carbonate gives natural taste, colour and flavour to the Murukku. As more, the soda and fresh oil together incorporates new taste to it.

In one word crispiness alone makes the murukku tastier, to get crisp form add little dalda (vanaspati) into the dough mixture, assure you for the better texture and crispiness. Adding the correct quantity of urad dal also gives the crispiness. Crispiness longer the shelf life.

Fry the murukku in well heated oil as much possible use the fresh oil. you include masalas (redchilli powder) and colour for the spicy murukku.

Drain the murukku well and store it in air tight container

Just try my quantity

Branded murukku flour – 500g
Urad dal – 100g
Vanaspati – 50g
Jeera seeds – 1/2 tsp
Black sesame seeds – a little
Saunf – a little
Basil – a little
Salt – as required and water

Use the above basic murukku quantity to prepare the variety of murukku at your home. (karukku murukku) Hearing the biting sound … continue… hey because of karukku murukku noise it so called murukku.... ????? ssssssss hhaha...

Happy eating and cooking…

MUTTAI KARANDI KULAMBHU

This is the new recipe which I was tasted recently at Chekkuyraani in Madurai. Typically the omelette is cooked in the brass round ladle over the charcoal ember. This omelette emanates the smoky flavour instill the same to the gravy. Adding the crushed garlic in the final stage spruced the taste of the dish.

INGREDIENTS

1. oil – 50 ml
2. Mustard Seeds – ½ tsp
3. Green chillies – 2 Nos
4. Curry leaves – 2 sprigs
5. Onion – 100g
6. Ginger paste – 1 tsp
7. Tomato Puree – 150 ml
8. Red Chilli powder – 1 tbsp
9. Crushed Garlic – 2nos
10. Crushed Peppercorns – ½ tsp
11. Salt – as required
12. Coriander leaves – to garnish

Grounded Masala

13. Coconut Gratings – 50g
14. Jeera Seeds – ½ tsp
15. Saunf – ½ tsp
16. Coriander seeds – 1 tsp

Preparation Method

1. Beat well the eggs, Crushed peppercorns, chopped onion and salt.

2. Pour the egg mixture in the greased round ladle and keep it over little flame

3. When it cooks the egg mixture in the round ladle will puff like paniyaram and turn it to other side.

4. Keep the prepared Karandi Muttai separately

5. Dry roast the jeera seeds, Saunf and coriander seeds, finely ground that along with the coconut gratings

6. Heat the oil, Pop mustard seeds, add slitted green chillies and curry leaves

7. Add the chopped onion till it turns soft, add the masala powder, ginger paste and grounded masala mixture. Stir it well

8. Add the Tomato puree, cook it for a minute

9. Then add the required amount of water, let it to boil for few minutes

10. Finish the curry with Karandi omelette and crushed garlic pods. Garnish with fine chopped coriander leaves

This thick curry is the perfect match for the Indian breads,Idiyaapam. Use a tbsp of vanaspathi to finish the curry, it gives delicate flavour and taste to the curry. Believe you are fuss at your kitchen after reading this new recipe, try it out, feels your kitchen fills with the country flavour.

Soon I get in touch with you on the topic of MURUKKU, enjoy the taste. Keep cooking new recipes.

atlast all fine

There was the ill up and down in my last two months of life journey, many frustration.  Atlast I have routed up in to the correct path by joining the catering department at the Mary Matha college, Periyakulam. With lots of hope and energetic members I have started the Laughing Curry restaurant Consultancy services proceeding for the new projects. In near days you will be the one to sitting at my restaurant at your city.

Meet you again with the fabulous topic.

Can you cook ?

dear my valuable readers,
Here I am not mean you to cook rather challenging you to cook right proportionate diet. Speaking on diet every one have own views, of course diet can be plan as per ones nature, structure of the body and more importantly what kind of shape one wants at the end. Periodically give some relaxation if you are following very strict diet which one helps to avoid skipping the diet in the middle or getting aversion on your diet.

Keep it up in mind always be conscious on fat free items, especially the deep frying stuffs. Whenever you do cooking food follow basic guidelines to ensure the prepared food as nutritious one. Making the nutritious food is really a challenging for every chef, so that top notch hotels back to the health concept flavours and serving that to the customers.

How many of us adding the seasonal available ingredients in our diet? Go with the seasonal availability which keeps the body fresh, balance internals as per the weather and faster the brain activity.

However you can follow any kind of diet, but you can get the definite shape only through the workout..

thennnn in my side, recently I cooked up the week long wonderful food festival KIRAMATHU SAMAYAL at Hotel Madurai Fortune Pandiyan... nice cook it up over there…