Welcome all to my state – Tamil Nadu. Tamil Nadu – a state of temples, great history, beaches, agriculture and kollywood. You walk around the cities here and all the places will be mostly busy. Tamizh is the language we speak, but there are many dialects, Tamizh from Chennai is different from tamizh from Madurai. Similarly there are many dialects. Similarly food and eating habits also differ from region to region. Idli, Dosa, Sambar, Vada are quite famous throughout the world!!! I had so many choices to do for today, then I chose this very healthy dosai which is not just easy but also healthy and kid friendly. It is so hard as a wife and mom to convince folks to eat short grains and I need to force it and it is so hard to get it approved!! They get the preconceived notion that anything healthy is not tasty… Now when you can camouflage it, that is a win win situation. With that in mind, coming to today’s recipe, it is made with a short grain called Kuthiraivali – known as Barnyard Millet in English. Generally this millet is not very popular like its siblings – kambu, kezhvaragu etc. Try this delicious and healthy one and you will be happy you did.
Saturday, April 26, 2014
Friday, April 25, 2014
Thursday, April 24, 2014
Welcome to the state of Rajasthan.. Rajasthan, the name means “The land of Kings”Raja means King and Sthan means place / land. It is one of the biggest states in India and covers about 10.4% of the total land area. I visited Rajasthan last year and it was a beautiful place and very photographic . The cuisine of Rajasthan is highly influenced by both the war like lifestyles and the availability of the region. Food that are perfect for travel, will last for several days are so perfect. Also ingredients that would grow with very less water is perfect. Last year we visited Rajasthan for our Anniversary trip and stayed at Taj Lake Palace. The food was awesome and phenomenal. We also enjoyed the street food there!! Another experience was riding on the camel.. One Hell of an experience.. I was so scared to ride on it that I was so much waiting for the ride to be done.. I had a nice opportunity to visit the Taj Palace Kitchen and was so excited.. That was the first professional kitchen I entered.. The Chef there was so kind enough to walk me through it and also gave me his signature recipe book that is used in the restaurant.. I felt so proud. And then came our Formal Dinner. The Head Chef there told the Manager to give us the Chef Table. I did not know what Chef Table is.. But anyway I was thrilled about it.. Evening we were all dressed up formally and went there to the restaurant. Now the Manager was super busy and he forgot to give us the Chef Table and was looking for a general table to seat us. The Head Chef was sweet enough to come out and remind the Manager and we got to sit in the Chef Manager.. To those like me who do not know what a Chef Table is – Chef Table is a seating table from where you can get the best view of the kitchen and the dishes being cooked while you are eating.. So sat in the center there and I enjoyed looking at the kitchen right from my table. The cooks there were sweet enough to keep pointing at the dishes – Maam yeah aapka cook ho raha hai – Madam your dish is getting cooked there now. The Chef also came and took some pictures with us. The food blogger in me was so elevated and clicked many photos of the cooking and of the dishes served. The Head Chef also asked me to review their food, cooking, way of cooking and the way of serving.. Man I felt like I was in Cloud Nine.. After the dinner, we went back to our room with so many sweet memories. The Chef there said that I spent all my time seeing the kitchen and did not each much!! Lol… I enjoy cooking more than eating!!! Coming to today’s recipe, it is the signature dish - Bajra roti and it is also a very healthy and nutritious roti. This is my choice for the Rajasthan state. I served it with Dum Aloo.
Wednesday, April 23, 2014
Tuesday, April 22, 2014
Come and travel with me to the beautiful coastal territory of Pondicherry. It is an Union Territory consisting of four unconnected districts of Pondicherry, Karaikkal, Yanam and Mahe. The city of Puducherry is divided into two sections – The French quarter and the Indian quarter. From Wiki – “Many streets retain French names, and French-style villas are a common sight. In the French quarter, the buildings are typically colonial style with long compounds and stately walls. The Indian quarter consists of houses lined with verandas and with large doors and grills. These French and Indian style houses are preserved from destruction by an organisation named INTACH. The French language can still be seen and heard in Puducherry.” From mapsofindia – “The French and the Indo style have given birth to an innovative taste that is simply marvelous. The influence of the neighboring areas like Tamilnadu, Andhra Pradesh and Kerala is also visible. The concoction of the various kinds of cuisines is something to be savored and relished” Coming to today’s recipe it is a kuzhambu made with garbanzo beans. You could also used peanuts instead of garbanzo beans.. You will not need to soak the groundnuts overnight. Just pressure cook it and use it. Kuzhambu and sambar varieties are part of our daily food. There are many varieties and variations. Each of them very comforting and lip smacking.. Eat them with rice and you can call it a meal.. A delicious kuzhambu which is tangy and lip smacking.. I got this recipe from here and loved it..