View Full Version : தமிழ் உணவு வகைகள் (Tamil Cuisine)
wlbkng March 5th, 2011, 08:53 PM Tamil Nadu is rich in its heritage and food is an important part of it.
Quote from Wiki (http://en.wikipedia.org/wiki/Tamil_cuisine):
Tamil Nadu is famous for its hospitality and its deep belief that serving food to others is a service to humanity as is common in many regions of India. The region has a rich cuisine involving both the traditional vegetarian, as well as non vegetarian dishes. It is characterized by the use of rice, legumes and lentils, its distinct aroma and flavour achieved by the blending of spices including curry leaves, tamarind, coriander, ginger, garlic, chili, pepper, cinnamon, cloves, cardamom, cumin, nutmeg, coconut and rosewater.
This thread is for us to share the Thamizh food varities and its pictures etc. Contribute and discover new, old and variety of food having roots in our Thamizh culture..
Also you can post about different hotels and its specialities. So this thread is for anything that's related to food!!
wlbkng March 5th, 2011, 08:54 PM Virundhu Saapadu (Feast meal) on traditional banana leaf serving:
http://4.bp.blogspot.com/_BtRvCjCVBpQ/SwQW3wA2OYI/AAAAAAAAMQI/Lv6UBTbjZFw/s400/P3251369.JPG
cc: Niya's world
Idly(Steamed rice):
http://dmanji.files.wordpress.com/2010/09/idli.jpg
cc:dmanji.wordpress.com
Dosai
http://t2.gstatic.com/images?q=tbn:ANd9GcQdi5oNRBlpWP8Gj0qo0-McWIk8ajyC8_Jw1KFu8OntKstbK3SzNQ&t=1
cc: photos.travelblog.com
wlbkng March 5th, 2011, 08:54 PM Very Famous hotels in Tamil nadu(The list is unending with thousands of hotel but I am adding only few which are very famous):
Vegetarian hotels:
* Hotel Saravana Bhavan
* Hotel Vasantha Bhavan
* Annalakshmi
* Murugan Idly Kadai
* Arya Bhavan
* Sangeetha restaurant
* Coimbatore Annapurna Gowrishankar
* Coimbatore Aryaas
* Sangeeta-Trichy
* Adyar Ananda Bhavan
* Madurai Meenakshi Bhavan
Non-Vegetarian hotels
* Kaaraikudi restaurant
* Anjappar restaurant
* Ponnusamy Hotel
* Thalappakatti biriyani centre
* Coimbatore Angannan Biriyani
* Kalyana Biriyani-Parrys
* Madurai Muniyandi Vilas
* Amma Mess-Madurai
Towns and its associated famous foods credits: karthikarthik, dhandapanik
Kadambur-Boli
Thirunelveli-Halwa
Sattur- Karasev
Manapparai-Murukku
Kanchipuram-Idli
Madurai-Idli
Arcot- Makkan Peda
Tisaiyanvillai-Muscoth Halwa
Dindugal, Ambur-Biriyani
kadayanallur-Appalam
Kumbakonam-Degree cofee
Chettinad - Chicken
Srivilliputhur - Palkova
Madurai - konar kadai Kari dosa
* I know there are lots of hotels missing, so just let me know guys, I will add them to the list.. :)
wlbkng March 5th, 2011, 09:44 PM Idly-Vadakari - இட்லி - வடகறி
http://photos1.blogger.com/blogger/3215/1622/1600/Idli.0.jpg
cc: selfstyledchef.blogspot.com
Kanchipuram Idli - காஞ்சிபுரம் இட்லி
http://4.bp.blogspot.com/_Utl47fOCFsM/SjEm6I3caVI/AAAAAAAAA04/ol59VcQ8q7o/s400/IMG_5612.jpg
cc: dishesfrommykitchen.com
http://www.cookatease.com/uploads/KanjeevaramIdli_148E5/Kanjeevaram_Kanchipuram_Idli_17.jpg
cc: cookatease.com
Ven Pongal - வெண் பொங்கல்
http://1.bp.blogspot.com/_SMpec4BuE_Y/ST9SfYAWm7I/AAAAAAAAF4I/oZqxAG7-ee8/s400/2168044273_761efbbba7.jpg
cc: kamalascorner.com
http://www.tamilspider.com/attachments/Resources/4032-19555-ven.jpg
cc: tamilspider.com
Idiyappam - இடியாப்பம்
http://bp1.blogger.com/_FHsezERH_qU/Rd7D996GMsI/AAAAAAAAAAs/Eiv73gl4X3c/s400/idiyappam+with+cuddappah.jpg
cc:menutoday.blogspot.com
http://www.madrasi.info/image/kongunadu-sandhavi.jpg
cc: madrasi.info
wlbkng March 5th, 2011, 09:55 PM Uppuma Kozhukattai - உப்புமா கொழுக்கட்டை
http://i60.photobucket.com/albums/h20/iyernandita/upmakozhakattai1.jpg
cc: saffrontrail.blogspot.com
http://i60.photobucket.com/albums/h20/iyernandita/upmakozhakattai.jpg
cc: saffrontrail.blogspot.com
Kuzhi Paniyaram - குழிப் பணியாரம்
http://static.flickr.com/132/321728541_d511f39dda.jpg
cc: mingudam.wordpress.com
http://www.cookatease.com/uploads/Kuzhipaniyaramwithvegetables_B47C/Vegetable_Kuzhi_Paniyaram_1.jpg
cc: cookatease.com
wlbkng March 5th, 2011, 10:02 PM Adai - அடை
http://photos1.blogger.com/blogger/5190/3515/320/Deepz-Blog-Entry1%20014.0.jpg
cc: letzcook.blogspot.com
http://4.bp.blogspot.com/_nP_gc23FJIk/SwE6951x5kI/AAAAAAAABD0/y8qYvAMCVl8/s1600/adai.jpg
cc: padhuskitchen.com
Uthappam - ஊத்தப்பம்
http://kadambam.files.wordpress.com/2007/04/img_2803c.jpg
cc: kadambam.wordpress.com
http://www.bunrab.com/dailyfeed/dailyfeed_images_dec-05/daily_dec20_05_uthappam.jpg
cc: bunrab.com
gvijayan March 5th, 2011, 10:02 PM Kothu Parotta
http://1.bp.blogspot.com/_jTlJUpOP_Uw/RwEkF0huzYI/AAAAAAAAAHI/Py9djPe45Xc/s1600/IMG_0187.jpg
Marathaman March 5th, 2011, 10:04 PM This is unfair. Dosa and Utthapam is India's national dish. Don't hijack my dosa.
wlbkng March 5th, 2011, 10:08 PM Don't hijack my dosa.
:lol::lol:
wlbkng March 5th, 2011, 10:19 PM Ulundhu Vadai - உளுந்து வடை
http://www.inhouserecipes.com/images1/568-ulunduVada.jpg
cc: inhouserecipes.com
http://3.bp.blogspot.com/_ncQB7vtDOAw/SgtwCr_b0TI/AAAAAAAADmc/aB2HAugbrh4/s400/IMG_4223.JPG
cc: engaathusamayal.blogspot.com
Masaal Vadai - மசால் வடை
http://www.cookatease.com/uploads/MasalaVadaiChickpeafritters_258F/Masala_Masal_Dal_Paruppu_Vadai_Chick_Pea_Fritters_1.jpg
cc: cookatease.com
http://chennaimeals.com/images/masala%20vadai.jpg
cc: chennaimeals.com
wlbkng March 5th, 2011, 10:33 PM Ok now something to drink... :cheers:
Thaalicha Mor - தாளிச்ச மோறு
http://2.bp.blogspot.com/_EgVv33RL6zY/R_cSCjf6OKI/AAAAAAAAAw8/mZJq4WYvsNw/s1600/chaasLR.jpg
cc: saffrontrail.blogspot.com
Inji Kashayam - இஞ்சி கஷாயம்
http://2.bp.blogspot.com/_jXATMGG830Q/RbUtNebhtAI/AAAAAAAAAO4/5vuX0IW2fa0/s320/injicloseup.jpg
cc: publishtoday.blogspot.com
wlbkng March 5th, 2011, 10:34 PM Little more to drink...
Arisi Kanji - அரிசி கஞ்சி
http://www.cookatease.com/uploads/PuzhungalArisiUppuKanjiSavoryRicePorridg_112C3/Puzhungal_Arisi_Kanji_Savory_Rice_Porridge_1.jpg
cc: cookatease.com
Koozh - கூழ்
http://4.bp.blogspot.com/_zynNpdsCXio/TLBdhF6gCqI/AAAAAAAADLk/RP5Q9Wtg4lU/s1600/koozh4.jpg
cc: akilaskitchen.blogspot.com
Panagam - பானகம்
http://mykitchenpitch.files.wordpress.com/2007/03/paanagam.JPG?w=510
cc: mykitchenpitch.wordpress.com
wlbkng March 5th, 2011, 11:39 PM Now its time for some sweets
Adhirasam - அதிரசம்
http://1.bp.blogspot.com/_YKh7oI4THm8/Rja0HkFm1OI/AAAAAAAAAJY/ukVJWggSp_8/s400/P4270798.JPG
cc: premascookbook.blogspot.com
http://farm3.static.flickr.com/2800/4031008624_2174f73c06.jpg
cc: cliantroonline.com
Somaass - சோமாஸ்
http://photos1.blogger.com/blogger/7734/2917/400/Somas.jpg
cc: mysamayal.blogspot.com
http://www.arusuvai.com/timages/recipes/9085.jpg
cc: arusuvai.com
wlbkng March 5th, 2011, 11:52 PM sweets contd..
Paruppu Payasam - பருப்பு பாயசம்
http://photos1.blogger.com/blogger/7734/2917/320/IMG_0929.jpg
cc: mysamayal.blogspot.com
http://jasu.files.wordpress.com/2006/12/pasi-paruppu-payasam-011a.jpg
cc: jasu.wordpress.com
Paal Payasam - பால் பாயசம்
http://farm3.static.flickr.com/2115/3533244815_9a924e668b_o.jpg
cc: spicytasty.com
http://www.sulekha.com/mstore/jonnadula-madhu/albums/default/semiya%20payasam.jpg
cc: jonnadula-madhu.blogspot.com
Javvarisi Payasam - ஜவ்வரிசி பாயசம்
http://1.bp.blogspot.com/_zynNpdsCXio/TO-mzaZ_etI/AAAAAAAADXw/8NbZrXmPc7I/s1600/Javvarisi+Semiya+Paayaasam1.jpg
cc: akilaskitchen.blogspot.com
http://www.thamilmax.com/recipes/templates/images/recipes/204-1.jpg
cc: thamilmax.com
ChennaiIndian March 6th, 2011, 05:29 AM @wlbkng - Gr8 thread and nice start :cheers:
karthikarthik March 6th, 2011, 06:03 AM Sri Krishna Sweets once introduced Sanga Kaala Unavu Thiruvizha.
Menu:
karuppatty payasam, adhimadhuram, paruthi paal halwa, karuppatti appam, kambu halwa, thinai mavoo athirasam, ragi puttu and panakam
welcome drink: maya paal/soma panam/panagam; starters: pudalangai varuval, senai sukka, kezhvaragu thandu vadai with thengai thogayal, paruppu thogayal and puli thogayal; rice: sukku malli satham and kaai soru podithal; staples: kambu dosai, ittarika, paruppu, panikaaram, mandaga, sashkuli and nool idiappam.
Any photos?
wlbkng March 6th, 2011, 11:41 AM @wlbkng - Gr8 thread and nice start :cheers:
:cheers::)
krishnaswamy March 6th, 2011, 03:36 PM hm..naakula echil ooruthe!!!
wlbkng March 6th, 2011, 11:43 PM Some more sweets
Kozhukattai - கொழுக்கட்டை
http://photos1.blogger.com/blogger/1137/3408/400/P8270416.jpg
cc: premascookbook.blogspot.com
http://4.bp.blogspot.com/_0CWdGn9Gu5c/TP_UaohalkI/AAAAAAAAGs0/B-Tgp6Ie3GY/s1600/pidi+k+middle.jpg
cc: tastyappetite.blogspot.com
Poli - போளி
http://3.bp.blogspot.com/_QVj5_hBNJOc/S5aGfoAcLpI/AAAAAAAAFO8/s1iu0LXSzqk/s400/Poli.jpg
cc: cooking4allseasons.blogspot.com
http://farm5.static.flickr.com/4128/5123883272_9e134df26b.jpg
cc: cookingmela.com
Mr.Nellai March 7th, 2011, 12:54 AM Potato Halwa
http://farm1.static.flickr.com/92/407092352_05ba2775cb_b.jpg
credit-Akshaya
Classical nellai Halwa
http://1.bp.blogspot.com/_Z1Dstzi1i6g/SvMJHdSmf_I/AAAAAAAAD-Q/jKMhheKaBWU/s400/Tirunelveli+Halwa+(20).JPG
http://maduraiveeran.files.wordpress.com/2008/10/halwa1.jpg
credit-maduraiveeran
Iruutu kadai halwa shop-nellai
credit:4bp blog
http://4.bp.blogspot.com/_bLjdx7Bp26Y/S7BEboCTo9I/AAAAAAAABgo/xb_TZwtFEfM/s1600/1136112223_4fedcb53d0.jpg
Iruttu kadai halwa
http://4.bp.blogspot.com/_BtRvCjCVBpQ/S5b8ULezFvI/AAAAAAAANxE/8XVg1pp-0Rc/s400/2009011950080301.jpg
Mr.Nellai March 7th, 2011, 01:03 AM Adirasam
http://4.bp.blogspot.com/_CVWvf_gLLXU/TNpMS1bkOXI/AAAAAAAAAtg/Z0JbvHNzRlQ/s1600/P1010764.JPG
Mr.Nellai March 7th, 2011, 01:04 AM Credits Siva
http://lh5.ggpht.com/_E8cOAFXErb4/TDMrEhzP94I/AAAAAAAABLo/JLJNWfo1w4Y/IMG_6132.JPG
karthikarthik March 7th, 2011, 05:05 AM Towns and its food:
Kadambur-Boli
Thirunelveli-Halwa
Sattur- Karasev
Manapparai-Murukku
Kanchipuram-Idli
Madurai-Idli
Arcot- Makkan Peda
Tisaiyanvillai-Muscoth Halwa
Dindugal, Ambur-Biriyani
kadayanallur-Appalam
Kumbakonam-Degree cofee
Missed lot..add more to the flavors of TN
dhandapanik March 7th, 2011, 05:07 AM Great thread.. I was asking suggestions for starting a similar thread.. But someone stolen my idea.. :)
Instead of posting pics from internet, we can share our own experiences from the respective places from where we are staying..
karthikarthik March 7th, 2011, 05:23 AM Very Famous hotels in Tamil nadu(The list is unending with thousands of hotel but I am adding only few which are very famous):
Vegetarian hotels:
* Hotel Saravana Bhavan
* Hotel Vasantha Bhavan
* Annalakshmi
* Murugan Idly Kadai
* Arya Bhavan
* Sangeetha restaurant
Non-Vegetarian hotels
* Kaaraikudi restaurant
* Anjappar restaurant
* Ponnusamy Hotel
* Thalappakatti biriyani centre
* I know there are lots of hotels missing, so just let me know guys, I will add them to the list.. :)
Coimbatore Annapurna Gowrishankar-veg
Coimbatore Aryaas-veg
Coimbatore Angannan Biriyani-Non veg
Adyar Ananda Bhavan-Veg
Sri Krishna Sweets-Sweets
Chennai Grand Sweets-sweets
Madurai Meenakshi Bhavan-Veg
Amma Mess-Madurai(non Veg)
Madurai muniyandi Vilas-Non Veg
iruttu Kadai-Tirunelveli-sweets
Shanthi sweets, lakhmi Vilas-Turunelveli-Sweets
Kalyana Biriyani-Parrys-Non Veg
Sangeeta-Trichy-Veg
dhandapanik March 7th, 2011, 05:42 AM Best restaurants in Madurai..
Non Veg
Simmakkal Konar Kadai - Simmakkal Bus stop, Near Thanga Reegal Theater, Sivangangai Road(Anna Bus Stand) - Mutton items.. Mainly evening. Kari dosa is my favorite item.. :)
Kumar Mess - Thallakulam, Near Town Hall Road, Mattuthavani, Evening hotel near ThangaReegal Theater -Spl for fish items
Amma Mess - Thallakulam
Amsavalli Biriyani Kadai - Near Mahal
Anbagam Mess
Anjappar - Latest addition - But this will not give home taste..:nuts:
JB Chicken - Bye pass road - Famous for Grill chicken and Parotta..
..... More small parotta shops..
Veg:
Sabareesh in Town Hall Road,
Meenakshi bavan
Krishna Bavan(opposite to MIBT)
Gowrishankar - Bye pass road.
Murugan Idly shop - West Masi street.
Coffee
Visalam Coffee Bar - Goripalayam..
Much more can be added in this list..
Jigarthanda
Famous jigarthanda near Vilakuthoon.
I'll try to put some pics which i have taken..
dhandapanik March 7th, 2011, 05:45 AM Towns and its food:
Kadambur-Boli
Thirunelveli-Halwa
Sattur- Karasev
Manapparai-Murukku
Kanchipuram-Idli
Madurai-Idli
Arcot- Makkan Peda
Tisaiyanvillai-Muscoth Halwa
Dindugal, Ambur-Biriyani
kadayanallur-Appalam
Kumbakonam-Degree cofee
Missed lot..add more to the flavors of TN
Chettinad chicken..
Srivilliputhur Palkova..
And Madurai, konar kadai Kari dosa..:cheers:
wlbkng March 7th, 2011, 09:26 AM Great thread.. I was asking suggestions for starting a similar thread.. But someone stolen my idea.. :)
Oh is it? I never knew that mate!! Thanx for contributing!
Towns and its food:
Coimbatore Annapurna Gowrishankar-veg
.....Sangeeta-Trichy-Veg
Chettinad chicken..
Srivilliputhur Palkova..
And Madurai, konar kadai Kari dosa..:cheers:
Added them to the list on the first page!
dhandapanik March 7th, 2011, 10:45 AM Oh is it? I never knew that mate!! Thanx for contributing!
Added them to the list on the first page!
kari dosa is famous among madurai ppl who love non veg. If some one is planning for a visit to madurai, then try out this. This is our local pizza.. :lol:
When i went there first time, its price was around Rs.36. Now it is in the range of Rs.65+.
greatshankar March 7th, 2011, 10:59 AM Added them to the list on the first page!
Where is Kaiyenthi Bhavan?! :|
kongutamizhan March 7th, 2011, 08:40 PM Where is Krishna Sweets and its famous mysore pa?
Also there used to be a famous bhel-puri shop at DB Road, RS Puram @ CBE near pazhamuthir cholai / nilayam. Both of them used to be good in their respective areas. I still remember the school and college days when we used to have bhel and round it off with a fruit juice.
Mr.Nellai March 8th, 2011, 01:37 AM Chettinad chicken..
Srivilliputhur Palkova..
And Madurai, konar kadai Kari dosa..:cheers:
+1 Kovilpatti kadalai muttai; madurai muniyandi vilas parotta; nellai- poritcha parotta; nagercoil-nandu kolambu, meen sappadu; kayalapattinam- ney soru, pa soru, vatlappam; eruvadi(nellai) - samosa; nellai-paruthi paal, lala muttai. And many more. :)
karthikarthik March 8th, 2011, 03:45 AM +1 Kovilpatti kadalai muttai; madurai muniyandi vilas parotta; nellai- poritcha parotta; nagercoil-nandu kolambu, meen sappadu; kayalapattinam- ney soru, pa soru, vatlappam; eruvadi(nellai) - samosa; nellai-paruthi paal, lala muttai. And many more. :)
Some more..
Ooty- Varki
Kodaikanal/Ooty-Homemade chocolates
Chennai Parrys-Atho(Food from Burma)
Coimbatore-Kaalan
Ashok March 8th, 2011, 04:12 AM awesome thread! :D
skumaran March 8th, 2011, 04:16 AM http://www.dailythanthi.com/thanthiepaper/832011/03(N.M)%20Anjappar%2007-03-11.jpg
The famous Non-veg Anjappar Hotel opens its branch at Cuddalore after Coimbatore & Chennai in India.
Ashok March 8th, 2011, 04:19 AM I LOOOOOOOOOVE yogurt rice with eggplant curry! Hmmm... I do not know if it is from Tamil cuisine, but I tried some for the first time in a restaurant not in my hometown though, and then I asked amma to make me some but she never hers was not as good. :-(((((
credits google image
http://showmethecurry.com/wp/wp-content/uploads/curdrice.jpg
dhandapanik March 8th, 2011, 04:48 AM Missed Virudhunagar ennai parotta.. :)
dhandapanik March 8th, 2011, 04:49 AM When i went there first time, its price was around Rs.36. Now it is in the range of Rs.65+.
The latest price is Rs.80.. :) let me put the complete menu soon..
Amma mess special "Nandu omlette"..:cheers:
mduvignesh March 8th, 2011, 11:18 AM Best restaurants in Madurai..
Non Veg
Simmakkal Konar Kadai - Simmakkal Bus stop, Near Thanga Reegal Theater, Sivangangai Road(Anna Bus Stand) - Mutton items.. Mainly evening. Kari dosa is my favorite item.. :)
Kumar Mess - Thallakulam, Near Town Hall Road, Mattuthavani, Evening hotel near ThangaReegal Theater -Spl for fish items
Amma Mess - Thallakulam
Amsavalli Biriyani Kadai - Near Mahal
Anbagam Mess
Anjappar - Latest addition - But this will not give home taste..:nuts:
JB Chicken - Bye pass road - Famous for Grill chicken and Parotta..
..... More small parotta shops..
Veg:
Sabareesh in Town Hall Road,
Meenakshi bavan
Krishna Bavan(opposite to MIBT)
Gowrishankar - Bye pass road.
Murugan Idly shop - West Masi street.
Coffee
Visalam Coffee Bar - Goripalayam..
Much more can be added in this list..
Jigarthanda
Famous jigarthanda near Vilakuthoon.
I'll try to put some pics which i have taken..
For non veg, Tamilagam unavu vidudhi and Sekar are very famous.
For Puliodharai(Sourastra taste) - Revathy tiffin center and Nagalakshmi annexe are famous.
T nagar Murugan idly shop(The one in Natesan street) is better than any other Murugan idly shops.
pritm March 8th, 2011, 12:06 PM Hey the thread is really good to see rather than to read:).
OK plz include Palani - Panchamirtham also in the list ( though its not a main course but felt it can be added)
krishnaswamy March 8th, 2011, 04:12 PM Thanjavur meals?
Malaysia Mustafa March 8th, 2011, 04:47 PM Tamil Cuisine list la ithayum saekalamaa???? :lol::lol:
http://img40.imageshack.us/img40/1383/dosai.jpg
Mr.Nellai March 8th, 2011, 05:16 PM Missed Virudhunagar ennai parotta.. :)
That is is similar to poricha parotta, correct me if i am wrong. The one you can see in the song veyilodu vilayadi from the film veyil:).
dhandapanik March 8th, 2011, 05:32 PM That is is similar to poricha parotta, correct me if i am wrong. The one you can see in the song veyilodu vilayadi from the film veyil:).
Yes. But that is famous in virudhunagar. :)
Sampathkumar March 9th, 2011, 02:35 AM Tamil Cuisine list la ithayum saekalamaa???? :lol::lol:
http://img40.imageshack.us/img40/1383/dosai.jpg
Vadivelin pulikesi dosa?!!!!!!! :lol:
dhandapanik March 9th, 2011, 05:22 AM Vadivelin pulikesi dosa?!!!!!!! :lol:
Whats that pulikesi dosai? :lol:
satishanu March 9th, 2011, 05:58 AM maybe something in the shape of meesai :lol:
rivas_24 March 9th, 2011, 11:26 PM Missed Thalapakattu Biriyani
Gansan March 12th, 2011, 07:31 AM Macroon, wine biscuits and fried parotta/chicken - these are Tuticorin specialities.
Did anyone include "iruttu kadai" halwa from nellai?
satishanu March 19th, 2011, 04:46 AM http://openthemagazine.com/sites/default/files/imagecache/435by290/article_images/7870.real-biriyani.jpg
A stroll down Chennai’s main street reveals a set of new signboards that say Thalappakattu Biriyani in distinctive yellow and red lettering.
This is no ordinary biriyani. The dish is from a small restaurant in Dindigal, in the heart of Tamil Nadu, and it has taken the city by storm.
Thalappa kattu literally means headgear or a towel wrapped on the forehead, the kind Rajinikanth ties in a blur before a fight. The story goes that a cook wrapped a pot of biriyani cooking over a slow fire with his head towel to prevent steam escaping. So was born a dish that is now available in chicken, mutton, fish, egg and ‘strictly’ vegetarian options. Hashnas Abdullah, who started a chain of 22 restaurants called Chennai Rawther Thalappakattu Biriyani in Tamil Nadu’s capital, is set to take the brand overseas. “We have started a restaurant in Kuala Lumpur. We are starting restaurants in Sri Lanka and Qatar. Inshallah, we will soon be serving on Air Asia’s flights,’’ he says.
Chennai had its first taste of the dish four years ago when Chief Minister M Karunanidhi’s daughter Kanimozhi brought the biriyani to Chennai as part of her annual cultural fest. It was introduced to visitors of the traditional Tamil food section as Dindigal’s Thalappakattu Biriyani, a revival of a dish typical to central Tamil Nadu. Thanks to media coverage, biriyani lovers thronged stalls in search of the towel-clad biriyani pot. And within months, biriyani outlets in Chennai, including roadside joints, started advertising the dish. They even put up boards in a distinct yellow and red, the colours of the Dindigal outlet.
As its aroma wafted across the Cooum riverside, the ‘original’ Ananda Vilas Dindigal Naidu Thalappakattu biriyani, with its ‘we have no other branches tag’, filed a case in the Madras High Court. “They don’t have a geographical indication tag or a patent… They only have political backing,’’ says one of the owners of the eatery.
Hashnas says that when his chain responded in court, the bench asked all outlets to state specifically what type of Thalappakattu biriyani was being served.
An auto rickshaw driver in the city puts it best: “Biriyani is biriyani, saar. They are trying to take everyone for a ride claiming it’s Thalappakattu biriyani, avalo da (That’s all)!”
src: http://www.openthemagazine.com/article/real-india/headgear-biriyani
Arul Murugan March 19th, 2011, 09:24 AM தட்டுவடை செட்
சேலம் ஸ்பெஷல் தட்டுவடை செட்
http://img838.imageshack.us/img838/2749/84087545.jpg (http://img838.imageshack.us/i/84087545.jpg/)
http://www.dinakaran.com/samayalnew/samayalinnerdetail.aspx?id=397
meetvetri March 27th, 2011, 10:10 AM One of Kongunadu special is Arisi paruppu sadham. Some jokingly call it 'Gounder Biriyani'.
http://1.bp.blogspot.com/_zLaUZXR-jzM/SbXRSZeAMzI/AAAAAAAAAv8/BhFCMf-UBxE/s320/IMG_1221.JPG
ChennaiIndian March 27th, 2011, 08:13 PM தட்டுவடை செட்
சேலம் ஸ்பெஷல் தட்டுவடை செட்
http://img838.imageshack.us/img838/2749/84087545.jpg (http://img838.imageshack.us/i/84087545.jpg/)
http://www.dinakaran.com/samayalnew/samayalinnerdetail.aspx?id=397
Nanbarae, thattu maadhiri flat-a vada irukuma? Adhanaala thaan andha pera?
kannan infratech March 28th, 2011, 04:45 PM Towns and its food:
Kadambur-Boli
Thirunelveli-Halwa
Sattur- Karasev
Manapparai-Murukku
Kanchipuram-Idli
Madurai-Idli
Arcot- Makkan Peda
Tisaiyanvillai-Muscoth Halwa
Dindugal, Ambur-Biriyani
kadayanallur-Appalam
Kumbakonam-Degree cofee
Missed lot..add more to the flavors of TN
Hey You missed my native place
Srivilliputtur - Pal Kova
I will add more
Tuticorin - Cashew Macaroon
Kumbakonam Tanjore Area - Asoka Halwa
Madurai - Veechu Parotta
Madurai - Konar Kadai Kotthu Kari
Madurai - Sriram Mess Sappadu
Madurai - Ribbon Pakkoda
Trichy - Ceylon Egg Parotta (technology imported from Srilanka !)
Coimbatore - Nendranga Chips
Salem - Tapioca Chips
Nilgiris - Flavoured Tea
Salem - Golden Coffee, Muttai Parotta
Karaikudi Area - Idiyappam, Sodhi, Kuzhi paniyaram (Sweet & Kara), Sura Puttu, Milagu Kozhi Varuval,
Thirunelveli Area - Sevai (like idiyappam but thicker like noodles), Vellai Paniyaram, Paal Poli.
Palakkadu (Tamil Speaking) area - Avial, Chakka Pradhaman, Adai Pradhaman, Eriseri, Puliseri,
For those who are religious (I am fan of these more than the God)
Triplicane Perumal Koil Puliyodharai & Sakkara Pongal
Thirunelveli Nellaiappar Koil Thiruvadhirai Kali
Srivilliputtur Andal Koil Sakkarai Pongal (with dripping Ghee)
Srivilliputtur Vasantha Mandapam Curd Rice (with cut mangoes)
Madurai Azhagar Koil - Curd Rice
Srivilliputtur Mariamman Koil - Koozh
Ramar Koil - Panakam & Vadai Paruppu
Kapali Koil Ther Thiruvizha - Masala Butter Milk from road side philanthropists
I will stop ! I am so hungry. Let me taste some of these again.
Arul Murugan March 28th, 2011, 05:02 PM Hey You missed my native place
Srivilliputtur - Pal Kova
I will add more
Tuticorin - Cashew Macaroon
Kumbakonam Tanjore Area - Asoka Halwa
Madurai - Veechu Parotta
Madurai - Konar Kadai Kotthu Kari
Madurai - Sriram Mess Sappadu
Madurai - Ribbon Pakkoda
Trichy - Ceylon Egg Parotta (technology imported from Srilanka !)
Coimbatore - Nendranga Chips
Salem - Tapioca Chips
Nilgiris - Flavoured Tea
Salem - Golden Coffee, Muttai Parotta
Karaikudi Area - Idiyappam, Sodhi, Kuzhi paniyaram (Sweet & Kara), Sura Puttu, Milagu Kozhi Varuval,
Thirunelveli Area - Sevai (like idiyappam but thicker like noodles), Vellai Paniyaram, Paal Poli.
Palakkadu (Tamil Speaking) area - Avial, Chakka Pradhaman, Adai Pradhaman, Eriseri, Puliseri,
I will stop ! I am so hungry. Let me taste some of these again.
:cheers:
My fav
Ariyalur - Muttai laapa at Suriya hotel
Coimbatore - Aariyas, Gowrishankar hotel also RHR hotel near Junction.
Erode - Sivaranjani hotel, Tapaico chips in Erode Junction.
Madurai - All those parota kadai's around Madurai Jn to Town Hall.
Trichy - Vasantha bhavan
Salem - All parota kadai..
Karur - Restaurant in Valluvar hotel
I learnt new names for sadha dosai and uthappam in and around Chennai.. Nice dosai and Kal dosai respectively. :nuts:
Muttai Kalaki is another special egg food got popular in this decade.
Arul Murugan March 28th, 2011, 05:03 PM Nanbarae, thattu maadhiri flat-a vada irukuma? Adhanaala thaan andha pera?
Etymology ellam enakku theriyathu... thattu ku vera peru vena theriyum. Vattal.:nuts:
Arul Murugan March 28th, 2011, 05:06 PM One of Kongunadu special is Arisi paruppu sadham. Some jokingly call it 'Gounder Biriyani'.
http://1.bp.blogspot.com/_zLaUZXR-jzM/SbXRSZeAMzI/AAAAAAAAAv8/BhFCMf-UBxE/s320/IMG_1221.JPG
In my home we make parupar sadham with puli kozhambu.. looks similar way.. mazhai kalathula thaan seivanga. :cheers:
Arul Murugan March 28th, 2011, 05:08 PM Kuzhipanaiyaram with Thakali Kozhambu... :cheers:
http://img9.imageshack.us/img9/1882/dsc08845h.jpg (http://img9.imageshack.us/i/dsc08845h.jpg/)
kannan infratech March 28th, 2011, 05:15 PM Arul,
My grandma used to explain how the menu has to be fixed based on the seasons - Summer, Monsoon, Winter.
During summer - watery vegetables, Butter milk based items and less Paruppu
Monsoon - Hot & Sour items
Winter - Puli based items, spicy items
She also used to reel out the combinations of items
The combo is vital so that the stomach is able to digest well.
For eg, it is always Milagu Rasam or Poondu Rasam when Paruppu urundai or Paruppu based items are cooked - better digestion.
All spicy foods will have Thayir Pachadi as a side dish. Onion Thayir pachadi is still better.
You guys have turned my nostalgic memories on. You better treat me with these items soon.
satchitananda March 28th, 2011, 05:20 PM Ellarum sendhu ippadi pasiya kelapureengale.. nyayama..
Whenever an SSC get together happens.. I demand some of these items to be served.
ceeznic pirate March 28th, 2011, 05:46 PM :cheers:
My fav
Ariyalur - Muttai laapa at Suriya hotel
Coimbatore - Aariyas, Gowrishankar hotel also RHR hotel near Junction.
Erode - Sivaranjani hotel, Tapaico chips in Erode Junction.
Madurai - All those parota kadai's around Madurai Jn to Town Hall.
Trichy - Vasantha bhavan
Salem - All parota kadai..
Karur - Restaurant in Valluvar hotel
I learnt new names for sadha dosai and uthappam in and around Chennai.. Nice dosai and Kal dosai respectively. :nuts:
Muttai Kalaki is another special egg food got popular in this decade.
Nagercoil - Chips(nendram)
dhandapanik March 29th, 2011, 06:08 AM One of Kongunadu special is Arisi paruppu sadham. Some jokingly call it 'Gounder Biriyani'.
http://1.bp.blogspot.com/_zLaUZXR-jzM/SbXRSZeAMzI/AAAAAAAAAv8/BhFCMf-UBxE/s320/IMG_1221.JPG
My All time favorite. My mom and periamma used to do this. It got the real taste when we mix with Home made Ghee/pollachi coconut oil. :)
Sometimes i have taken this with Curd also.
Kad07 March 29th, 2011, 08:02 PM This is my favorite too. We used to eat this rice with mutton kozhambu.( peculiar combination?)
Mr.Nellai March 30th, 2011, 03:38 AM Ellarum sendhu ippadi pasiya kelapureengale.. nyayama..
Whenever an SSC get together happens.. I demand some of these items to be served.
அதானே! i support you.
meetvetri April 1st, 2011, 04:19 PM My All time favorite. My mom and periamma used to do this. It got the real taste when we mix with Home made Ghee/pollachi coconut oil. :)
Sometimes i have taken this with Curd also.
Combinations.
1. Ghee
2. Banana
3. Curd
4. Along with Pickle
Very nourishing for kids.
meetvetri April 1st, 2011, 04:20 PM Kuzhipanaiyaram with Thakali Kozhambu... :cheers:
http://img9.imageshack.us/img9/1882/dsc08845h.jpg (http://img9.imageshack.us/i/dsc08845h.jpg/)
Looks fantastic.
Mr.Nellai April 2nd, 2011, 03:25 PM Tasty Chilli Parotta at Tenkasi, Tamil Nadu
O7TjbYbV4Po
Mr.Nellai April 2nd, 2011, 03:35 PM Kadayanallur special 'Mutton', Tenkasi
Z4Pz3Wvcwt0
Mr.Nellai April 2nd, 2011, 03:56 PM Tirunelveli special: Sweet Halwa
Part 1
HIMJN0twRdI
Part 2
ZN1k2EdT3CA
Part 3
NZLscc02KBE
Mr.Nellai April 2nd, 2011, 03:58 PM Mutton Curry Dosa at Mudaliar Idli Shop, Madurai!
KzZ_9DYT_5s
Raji7373 April 5th, 2011, 11:00 AM deleted
wlbkng July 8th, 2011, 09:58 PM Its raining in my place now..
For this weather, if I were in India, I would have had this Bajji with Chutney prepared by mom
http://www.spicytasty.com/wp-content/uploads/2011/06/Plantain-bajjii-2.jpg
cc: spicytasty.com
dineshderick July 9th, 2011, 12:28 PM ^^
Ahhhhhhh
My mouth is watering
josephantony July 10th, 2011, 06:32 AM My favourite are various types of Dosa's.
krishnaswamy July 10th, 2011, 10:29 PM Its raining in my place now..
For this weather, if I were in India, I would have had this Bajji with Chutney prepared by mom
http://www.spicytasty.com/wp-content/uploads/2011/06/Plantain-bajjii-2.jpg
cc: spicytasty.com
Today here in nj, we went to Lake Welch.. good place...but we miss our chennai "beach"es. sundal, bajji-s!!
If we used to live in chennai, our body will develop strong immune power by having "beach bajji-s"
dineshderick July 13th, 2011, 11:00 AM http://3.bp.blogspot.com/_2af-ZHHSZBI/SgSVwBsIfwI/AAAAAAAAACc/6-T_DS3w8Iw/S220/idly+vadai.jpg
http://images.travelpod.com/tw_slides/ta00/9bb/d6c/indisches-fruehstueck-idly-vadai-dosa-kodaikanal.jpg
dineshderick July 13th, 2011, 11:03 AM http://4.bp.blogspot.com/_oLzQZUIsRh4/Sz3q0wB14xI/AAAAAAAAAOQ/WsCWPOYbW4k/s400/P3010926.JPG
http://www.samai.in/recipes/wp-content/uploads/2008/04/chettinad-chicken-fry-koli-kozli-varuval-special-recipe.jpg
http://saltandspice.org/wp-content/uploads/2010/01/chicken-chettinad-1.jpg
http://4.bp.blogspot.com/_UjrngzE4fdU/Swv8eOq-2LI/AAAAAAAABCo/DsCP-RHDaPA/s1600/IMG_1074.JPG
dineshderick July 13th, 2011, 11:07 AM http://thumbs.ifood.tv/files/images/food/chettinad-04.jpg
http://1.bp.blogspot.com/_S00GmD4EEKI/S-EWjFvi2JI/AAAAAAAAFgw/qzpsIPi3nIk/s1600/DSC09358.JPG
http://3.bp.blogspot.com/_S00GmD4EEKI/S7Wl9_UsXjI/AAAAAAAAE2U/uawG9VzHMs0/s400/DSC09342.JPG
http://4.bp.blogspot.com/_vXNPoyOIJ9M/TJJlOs4tUEI/AAAAAAAACgs/Eu5yM0JdjlA/s1600/Mutton+Chukka+Varuval-Spicy+Lamb+Dry+Curry.jpg
Arul Murugan September 11th, 2011, 04:03 AM MADURAI, September 11, 2011
Uzhavan Unavagam opened
Effort to revive traditional food culture of the Tamils
In an effort to revive the traditional food culture of the Tamils like minor millets (also referred as small millets) and millets of various varieties, and take them to the urban consumers Uzhavan Unavagam (Farmer's Eatery) was inaugurated here in Madurai on Saturday.
Sellur K.Raju, Minister for Cooperation, inaugurated the Uzhavan Unavagam at the Golden Jubilee Building of Women's Self Help Group at New natham Road. The Unavagam has a dozen of stalls serving various traditional recipes made out of minor millets and other agricultural products.
District Collector, U. Sagayam was the brain behind the Uzhavan Unavagam which is first of its kind in the State, when it was introduced by him in Namakkal District in 2009. Here all the stalls serve only traditional food.
Mr. Raju said that Tamil Nadu under the able leadership of Chief Minister Jayalalithaa had been framing farmer friendly policies and as a major thrust to boost agriculture production.
The Government announced interest free farm loan of Rs 3,000 crores for farmers who are prompt in repayment, during the Budget.
Recalling Mahatma Gandhi's words that the soul of India lives in its villages, Mr.Sagayam, said that only when there is prosperity in the life of plough carrying farmer we will witness ‘real' development in the nation.
He later said that at a time when urbanization is happening at a rapid pace efforts like these provide farmers an opportunity to come up with value added agricultural products which gives them scope to earn better income. Moreover, all these products sold here are rich in fibre and protein and this was the indigenous food of the Tamils. More than 20 varieties of millet based recipes were served at these stalls.
A total of 118 beneficiaries received Old Age Pension; financial assistance was also given to four farmers by Agricultural marketing Department, 35 farmers by Agriculture Department and 35 by Horticulture Department. Stalls were allotted to farmers who underwent training at the Home Science College and Research Institute in Madurai. Officials belonging to ATMA (Agricultural Technology Marketing Agency) programme, Agricultural College and Research Institute, Department of Agriculture and Horticulture, were also present
http://www.thehindu.com/todays-paper/tp-national/tp-tamilnadu/article2444056.ece
darkprinz September 11th, 2011, 01:43 PM Ada kodumayae ...!!!! Eppo dhan indha thread ah visit panren ... Ipdi sapadu veri ethi vituteengale ellarum photo lam pottu ...:lol: Naan chakkara sambar saptu gandu le irukken :ohno::ohno:
darkprinz September 11th, 2011, 01:46 PM For those who are religious (I am fan of these more than the God)
Triplicane Perumal Koil Puliyodharai & Sakkara Pongal
Thirunelveli Nellaiappar Koil Thiruvadhirai Kali
Srivilliputtur Andal Koil Sakkarai Pongal (with dripping Ghee)
Srivilliputtur Vasantha Mandapam Curd Rice (with cut mangoes)
Madurai Azhagar Koil - Curd Rice
Srivilliputtur Mariamman Koil - Koozh
Ramar Koil - Panakam & Vadai Paruppu
Kapali Koil Ther Thiruvizha - Masala Butter Milk from road side philanthropists
I will stop ! I am so hungry. Let me taste some of these again.
Srirangam kovil le Puliyodharai Kadhambam innum soooooper ah irukkum kannan sir :cheers:
krishnaswamy September 11th, 2011, 03:49 PM Thiruvaiyaru Asoka...
Thanjavur Rava Dosa...(try it in Vasavi Cafe/Arya Bhavan..)
Santhi kadai Parotta..
Anbu Lassi!!
Bombay Sweets Badam Milk
kannan infratech September 12th, 2011, 01:24 PM Srirangam kovil le Puliyodharai Kadhambam innum soooooper ah irukkum kannan sir :cheers:
Ulle Thoongi Kondu irukkara Mirugatha en Elupparenga ?
Konja Naal maranthu Irundhom.
I apologise.
Srirangam Kadhamba Sadham is very unique. They put raw mango pieces also sometimes.
I tasted Koozh in Chennai in Thulukkanathamman koil recently. But the taste was very different from my place.
I also had (Veggie) Ramzan Nonbu Kanji in Hotel Green Park (specially made for Veggies like me) - Thanks to Mr.H.Reddy. Fantastic It was.
madurakarenda September 13th, 2011, 07:07 AM Jigarthanda
Famous jigarthanda near Vilakuthoon.
I'll try to put some pics which i have taken..
When I was there wit ma frns....
http://img824.imageshack.us/img824/3604/56443527.jpg
By balus1990 (http://profile.imageshack.us/user/balus1990) at 2011-09-12
Sorry if i posted something irrelevant...
madurakarenda September 13th, 2011, 07:11 AM http://www.dailythanthi.com/thanthiepaper/832011/03%28N.M%29%20Anjappar%2007-03-11.jpg
The famous Non-veg Anjappar Hotel opens its branch at Cuddalore after Coimbatore & Chennai in India.
Anjappar already opened near MIBT in Madurai a long time ago bro....
kannan infratech September 13th, 2011, 03:24 PM Madurai Jil Jil Jigir Tanda is very unique.
The sea weeds based drink cools the body instantly.
I wonder why the MNCs have not taken up this sea weed base so far ?
N.kumar October 25th, 2011, 07:26 PM deepavali and no one has thought of various sweets and snacks there grandmas used to do and which they like the most?
vgraja October 25th, 2011, 09:23 PM I think most of the Chennai peoples taste the Podi Dosa in the Thattukadai near
Brilliant Tutorials @ T.Nagar, Unique Taste on the Nei Podi Dosa with sambar is favorite for evening.. specially in winters
krishnaswamy October 26th, 2011, 12:56 AM I think most of the Chennai peoples taste the Podi Dosa in the Thattukadai near
Brilliant Tutorials @ T.Nagar, Unique Taste on the Nei Podi Dosa with sambar is favorite for evening.. specially in winters
hm...inge saravana bhavan dosai-ye nalla ille.. kanraviya irukku...
darkprinz October 26th, 2011, 05:48 AM Podi dosai na epdi irukkum ... ??? Some pleej explain ... :)
dhandapanik October 26th, 2011, 09:44 AM Podi dosai na epdi irukkum ... ??? Some pleej explain ... :)
Boss ithellam solli theriara visayam illa. But for best podi dosa you have to come to madurai.:)
krishnaswamy October 26th, 2011, 02:53 PM Boss ithellam solli theriara visayam illa. But for best podi dosa you have to come to madurai.:)
Dhandapani..
just visit karthik keyenthi bavan(road side shop near Brilliant Tutorial, pondy Bazar..) . really it is good..
simillary try kothu parotta, Dosa in bhavani(kayendi bhavan) near Nanganallur ROB..
dhandapanik October 27th, 2011, 11:10 AM Dhandapani..
just visit karthik keyenthi bavan(road side shop near Brilliant Tutorial, pondy Bazar..) . really it is good..
simillary try kothu parotta, Dosa in bhavani(kayendi bhavan) near Nanganallur ROB..
mm.. If i want to name hotel names @ Madurai, Then It will be a big list(some of them i didnt remember the names)... Madurai is very special for food items. If you are a non vegie, then come and have food at Konar kadai, Kumar Mess, Santhiran Mess, Amma Mess etc., @ Madurai,:) :cheers:
krishnaswamy October 27th, 2011, 01:53 PM mm.. If i want to name hotel names @ Madurai, Then It will be a big list(some of them i didnt remember the names)... Madurai is very special for food items. If you are a non vegie, then come and have food at Konar kadai, Kumar Mess, Santhiran Mess, Amma Mess etc., @ Madurai,:) :cheers:
i dont take non-veg foods.
dhandapanik October 27th, 2011, 02:24 PM i dont take non-veg foods.
oh ok. Then you have best veggies at madurai too. If you are coming to madurai then try "Sabareesh" in Town Hall road. Modern Restaurant in Nethaji road is one of the oldest ones and it is also good. Krishna Bhavan opposite to MIBT is also a good option for travellers who are using MIBT.
wlbkng November 4th, 2011, 04:00 PM http://www.thehindu.com/multimedia/dynamic/00827/05MP_2_JEEVAN__YOUR_827384f.jpg
Breakfast, lunch or dinner, the newly-opened Jeevan — Your Café offers delightful options
The rains are often synonymous with traffic jams. One such rainy evening, when the snarling traffic has got us in its grip, we decide to head to the nearest restaurant. So, here we are at Jeevan — Your Cafe, an all-day-dining multi-cuisine vegetarian restaurant. The place starts serving at 7 a.m. with a South Indian and continental breakfast buffet. A good idea for a few helpings of vada, poori or toast after a brisk morning walk. From noon, the lunch spread takes over. If you want a la carte, dinner is the best. And in between breakfast, lunch and dinner, the cafe serves appetisers, snacks, juices and milkshakes.
We flip through the compact a la carte dinner menu. It's a mix of Indian, South Indian, tandoori, Chinese and Continental cuisines. Nothing like piping hot fried stuff on a pleasantly rainy day — so sesame-fried cauliflower it is. It arrives with an orange-ish glow, as if after a facial! Perfectly crunchy, but a little more salt would have fixed it. Next, the paneer seekh kebab makes its way, with slivers of apple around. It's mildly-spiced, with a generous stuffing of potato and paneer, and tastes even better with its accompanying chutney.
For main course the Ratatouille Choufleur and Au Gratin sound good, as do the biriyani and paratha. The thengai pal sadam sounds intriguing, but what really interests is raw banana in ginger sauce. My dinner companion is horrified when I ask for a portion of Schezwan noodles to go with the raw banana gravy. When the noodles arrive, we discover it's a little too spicy. Our mouths feel like they are on fire, but those tiny chunks of raw banana lolling about in a yellowish sauce come to our rescue and help tone it down a bit. There is an unusual taste to it. Slighty salty, yet not bad. And, finally dessert — falooda comes in a tall glass laden with a kaleidoscope of colourful ingredients. There are dollops of green ice cream, wobbly jelly, strands of noodles, ruby red pomegranate, gelatinous nannari seeds. I bite into chunks of pineapple along with a few shards of ice — well-made and rather filling. Meanwhile, the downpour has subsided. We leave as the music player goes back to the same instrumental track it played when we walked in… The café is located at 14, Jagannathan Street, Nungambakkam. For details, call 99406-99922.
http://www.thehindu.com/life-and-style/metroplus/article2597949.ece
--------------
Yummy!!! If any of you guys try this, please let me know..
krishnaswamy November 4th, 2011, 04:07 PM http://www.thehindu.com/multimedia/dynamic/00827/05MP_2_JEEVAN__YOUR_827384f.jpg
Breakfast, lunch or dinner, the newly-opened Jeevan — Your Café offers delightful options
Yummy!!! If any of you guys try this, please let me know..
Billu evalavu?
wlbkng November 4th, 2011, 04:08 PM Billu evalavu?
Billum serthu dan.. but taste and variety are my questions!
wlbkng November 4th, 2011, 05:21 PM http://www.thehindu.com/multimedia/dynamic/00827/TYMP05PANIYARAM2_827467f.jpg
Masala Paniyaram
cc: The Hindu
kongutamizhan November 4th, 2011, 05:30 PM If you are a vegetarian and if you happen to be in Coimbatore never forget to try this out. Small, humble restaurant but excellent food and service.
It is near CBE junction and has a bit of history too. Kamarajar's favourite restaurant
http://www.tripadvisor.com/Restaurant_Review-g297675-d2059016-Reviews-Geetha_Cafe-Coimbatore_Tamil_Nadu.html
wlbkng November 4th, 2011, 06:07 PM If you are a vegetarian and if you happen to be in Coimbatore never forget to try this out. Small, humble restaurant but excellent food and service.
It is near CBE junction and has a bit of history too. Kamarajar's favourite restaurant
http://www.tripadvisor.com/Restaurant_Review-g297675-d2059016-Reviews-Geetha_Cafe-Coimbatore_Tamil_Nadu.html
Thanks I will try when I go there next time.
I am a veggie and whenever I go to kovai, I often used to eat at Annapoorna opp coimbatore jn (but it is a bit costly).
kannan infratech November 4th, 2011, 07:41 PM Ellarum Solli vechu Pasiya Kelappureengale.
I remember a funny but interesting incident. When there was a marriage in my wife's family at the kalyana Mandapam near Agasthiyar koil T Nagar, I could not resist going to this Kaiyendhi Bhavan opp Brilliant Tutorials (my fav place for years). I was seen by some relatives eating on the road and it became a big issue in our family :lol:
KT sir sonna Geetha Bhavan m ennoda fav place. Vidi kalaila Trainla Irangina kaiyoda - konjama hotel wash basinleya brush pannittu- Tiffin sappida poyiduven. :)
Maduraila Arya Bhvan (West Masi St / Nethaji Road) Nei Sambar iddly kku naan adimai. Appuram Raja Bakery Macaroons. Jil Jil Jigir Tanda.
Podi Dosai / Podi Oothappam Purasawakkam Udupi than best.
Adyar bakery pakkathula ulla small shopla cutlet / Bajji soooper. Mylapore mami kadai & Rayar Cafe - ella tiffin m arumai.
Pasikkudhu. Veettukku Poren :ohno:
rsubbu.mdu November 4th, 2011, 07:47 PM oh ok. Then you have best veggies at madurai too. If you are coming to madurai then try "Sabareesh" in Town Hall road. Modern Restaurant in Nethaji road is one of the oldest ones and it is also good. Krishna Bhavan opposite to MIBT is also a good option for travellers who are using MIBT.
U missed "Murugan Idli kadai". Only in this restaurant have i seen small onion being used for Onion Uthappam, that brings in a unique taste.
ERODE
In Erode i would rate Trichy cafe as the best Veg Restaurant. Their evening Ashoka and Bread Halwa will be very good.
satchitananda November 4th, 2011, 10:55 PM Ellarum Solli vechu Pasiya Kelappureengale.
I remember a funny but interesting incident. When there was a marriage in my wife's family at the kalyana Mandapam near Agasthiyar koil T Nagar, I could not resist going to this Kaiyendhi Bhavan opp Brilliant Tutorials (my fav place for years). I was seen by some relatives eating on the road and it became a big issue in our family :lol:
KT sir sonna Geetha Bhavan m ennoda fav place. Vidi kalaila Trainla Irangina kaiyoda - konjama hotel wash basinleya brush pannittu- Tiffin sappida poyiduven. :)
Maduraila Arya Bhvan (West Masi St / Nethaji Road) Nei Sambar iddly kku naan adimai. Appuram Raja Bakery Macaroons. Jil Jil Jigir Tanda.
Podi Dosai / Podi Oothappam Purasawakkam Udupi than best.
Adyar bakery pakkathula ulla small shopla cutlet / Bajji soooper. Mylapore mami kadai & Rayar Cafe - ella tiffin m arumai.
Pasikkudhu. Veettukku Poren :ohno:
Kannan unga lista pathu ippo seriya pasi.. Next time Chennai vanda, rendu peruma poi oru pidi pidikalam .. rediya irunga
krishnaswamy November 5th, 2011, 04:39 AM Ellarum Solli vechu Pasiya Kelappureengale.
I remember a funny but interesting incident. When there was a marriage in my wife's family at the kalyana Mandapam near Agasthiyar koil T Nagar, I could not resist going to this Kaiyendhi Bhavan opp Brilliant Tutorials (my fav place for years). I was seen by some relatives eating on the road and it became a big issue in our family :lol:
KT sir sonna Geetha Bhavan m ennoda fav place. Vidi kalaila Trainla Irangina kaiyoda - konjama hotel wash basinleya brush pannittu- Tiffin sappida poyiduven. :)
Maduraila Arya Bhvan (West Masi St / Nethaji Road) Nei Sambar iddly kku naan adimai. Appuram Raja Bakery Macaroons. Jil Jil Jigir Tanda.
Podi Dosai / Podi Oothappam Purasawakkam Udupi than best.
Adyar bakery pakkathula ulla small shopla cutlet / Bajji soooper. Mylapore mami kadai & Rayar Cafe - ella tiffin m arumai.
Pasikkudhu. Veettukku Poren :ohno:
hmm.. i should have come to this blog site much before....1.5 yrs-a koncham kainchu than poirukken..
N.kumar December 25th, 2011, 04:04 PM Request all to post the best hotels to eat veg and non veg in their home towns.
we can make that part of first post by editing and do same for tourist thread.
edho namballana anadhu to make it easy for tourists.
krishnaswamy January 9th, 2012, 01:07 AM http://www.skyscrapercity.com/showpost.php?p=87345742&postcount=41
cross posting from Coimbatore thread..
Native dishes took centrestage at ‘Tastebuds of Kovai'
Going Native: AT Taste Buds of Kovai. Photo: K. Ananthan
“Vaanga virundhu saapadlaam,” invited two shy college students. And, what a feast the kids laid out — raagi kali, arisi-paruppu saadham, kollu rasam, uzhundhu kali, kambankoozh, milagaai vathal, thinai urundai, vethalavalli kizhangu biryani, puttu made of thinai, kambu and ravai… All this at ‘Tastebuds of Kovai', a cooking contest for college students organised at Info Institute of Engineering, as part of Coimbatore Vizha.
How often have you seen students of engineering cook their hearts out, that too in an attempt to showcase regional cuisine? And, how proud they sounded when they explained why they had used a particular ingredient.
There were some ‘boy' teams too — they had made biryani, kali and more. They started cooking at 6.30 a.m. to get their food ready on time!
There was uzhundhu kali, made of urad dal and rice; ragi vadai; kambankoozh; raagi kozhakattai (sweetened with jaggery and dusted with cardamom powder — “Maam, it aids digestion” said the boys); kadanja kaatukeerai; groundnut chutney; kadavaai paniyaram (the paniyaaram with a hole in it); raagi sevai; chola dosai and thevayal upma (made using rice flour).
“It's pink in colour, Maam, and used to be a staple in Kongu cuisine,” said Vikram and Sathish, who made a biryani using vethalavalli kizhangu.
Some of the contestants had laid out a royal spread — featuring both traditional ilai saapadu and tiffin items. There was even a vibrant green rava palak idli; a soft paneer coconut paniyaaram; javvarisi upma; chicken biryani; and delicate, milky white paal paniyaaram. Among the other interesting, non-native items were Boost chocolates, apple halwa and chicu bread (a combination of bread and chicken.
At the end of the day, the winners were Roja Roshini and Mani Megalai (Kovai full meals). The second prize was bagged by B. Gowtham and L. Pradeep Beshi (Kongunadu chicken biryani), while the third went to P.N. Karthiga and Kalaipriya (Kongunadu veg biryani). They were judged by chefs Dharma and Praveen Kumar of Alapenos restaurant.
krishnaswamy January 9th, 2012, 01:09 AM DOSA (http://www.thehindu.com/life-and-style/Food/article2780584.ece)
http://www.thehindu.com/multimedia/dynamic/00886/TYMP07PARTHADOSA_1_886086f.jpg
staravindan February 3rd, 2012, 08:29 AM Dear Friends
Tamil culture is well known for its hospitality, “serving food to a hungry man is service to humanity/God”.
Let’s discuss the essence of traditional and present form of Tamil Cuisine, discussion ....... more related to our history, culture & science behind each eating habits of Tamil Cuisine.
…Chettinad …Kongunad…Nanjilnadu…thanjai…Madurai…..
Thank you
krishnaswamy February 3rd, 2012, 08:31 AM Dear Friends
Tamil culture is well known for its hospitality, “serving food to a hungry man is service to humanity/God”.
Let’s discuss the essence of traditional and present form of Tamil Cuisine, discussion ....... more related to our history, culture & science behind each eating habits of Tamil Cuisine.
…Chettinad …Kongunad…Nanjilnadu…thanjai…Madurai…..
Thank you
தமிழ் உணவு வகைகள் (Tamil Cuisine) (http://www.skyscrapercity.com/showthread.php?t=1335339)
staravindan February 3rd, 2012, 08:33 AM தமிழ் உணவு வகைகள் (Tamil Cuisine) (http://www.skyscrapercity.com/showthread.php?t=1335339)
thanks
del
dhandapanik February 3rd, 2012, 10:04 AM We already have one thread for this.. தமிழ் உணவு வகைகள் (Tamil Cuisine) (http://www.skyscrapercity.com/showthread.php?t=1335339). Check it out..
kannan infratech February 3rd, 2012, 10:52 AM We already have one thread for this.. தமிழ் உணவு வகைகள் (Tamil Cuisine) (http://www.skyscrapercity.com/showthread.php?t=1335339). Check it out..
Merged both threads
staravindan February 3rd, 2012, 11:07 AM Merged both threads
Thank you kannan sir
V wld like to hav discussion more of cultural history and science behind on food type.
i guess its ok
madurakarenda February 4th, 2012, 06:52 AM http://a3.sphotos.ak.fbcdn.net/hphotos-ak-ash4/s720x720/407015_178901085547287_151174804986582_260329_635393701_n.jpg
Konar kadai kari dosai (Mutton dosa). (Picture Courtesy : Enga Madurai facebook page)
It has rice flour at the bottom, mutton with spicy gravy in the middle and egg over the top :) Some other konar messes have chicken dosa and nandu dosa also :)
thillai_selvan February 4th, 2012, 07:01 AM ^^ This is the first time im hearing about this dish.. And my mouth watering :)
Whether these shops are in Madurai alone???
madurakarenda February 4th, 2012, 07:05 AM This is the first time im hearing about this dish.. And my mouth watering :)
Whether these shops are in Madurai alone???
Don't know whether these shops are in Madurai alone, but these shops are located in Madurai Tallakulam, one near Thangaregal theater and the Trademark one is in Simmakkal please visit it once and you could have more delicious non vegetarian dishes there, they prepare it very spicy such that you can't control your mouth watering while you wait for food after ordering :cheers:
madurakarenda February 4th, 2012, 07:18 AM http://a3.sphotos.ak.fbcdn.net/hphotos-ak-snc7/404966_320021991369015_267258756645339_828171_453728034_n.jpg
Madurai Amsavalli parotta (Courtesy : Enga Madurai facebook page) :) Side dish picture not available, but good ones are chicken gravy (according to me), can't control mouth watering while typing this itself
madurakarenda February 4th, 2012, 07:26 AM Dosa at Anna meenakshi (Picture courtesy : 'daeeee nanum madurai karen than da' facebook page) :
http://a7.sphotos.ak.fbcdn.net/hphotos-ak-ash4/409248_320022474702300_267258756645339_828173_423325019_n.jpg
Prawn mango curry and Kongunadu chicken curry at GRT Regency Madurai (Picture courtesy : 'daeeee nanum madurai karen than da' facebook page) :
http://a6.sphotos.ak.fbcdn.net/hphotos-ak-snc7/400134_320023328035548_267258756645339_828174_1288466013_n.jpg
madurakarenda February 4th, 2012, 08:26 AM View of a parotta cluster(??!!?!?) in a flat thick iron pan ('dosa kal or parotta kal' in tamil meant for the purpose) in one of the hotels in Madurai :
http://a2.sphotos.ak.fbcdn.net/hphotos-ak-ash4/409582_299528666751681_267258756645339_786112_1908556866_n.jpg
http://a4.sphotos.ak.fbcdn.net/hphotos-ak-ash4/422847_289930057728137_100001334341482_739625_1311963731_n.jpg
(Picture courtesy : 'daeeee nanum madurai karen than da' facebook page)
kannan infratech February 4th, 2012, 02:26 PM MK,
If possible, post the photos of the following items, which are madura specials.
Veechu Parotta
ceylone kothu parotta
malaysia masala parotta
kushboo idly
chinna vengayam oothappam
Puzhungalarisi Ribbon pakoda
Inippu Murukku
Jil Jil Jigir Tanda
Macaroons
Nei Idly
Konar Kadai Kodal Kari :)
madurakarenda February 4th, 2012, 06:12 PM Veechu parotta :
This type of parotta belongs to the parotta family but it will be prepared in such a way that the layers of the dough is thin such that while cooking it in oil it is made crispy and crunchy :) Try this with chicken, mutton or nandu or any gravy that is spicy and you will feel heavenly
http://farm7.static.flickr.com/6135/5953748810_db1b0f50ff.jpg
http://farm7.static.flickr.com/6005/5953749510_97dbfbd9b5.jpg
madurakarenda February 4th, 2012, 06:28 PM Koththu parotta (Some call it muttai koththu parotta because nowadays there is a vegetarian koththu parotta recipe also) :
This is a peculiar mouthwatering dish which is prepared by mincing by using two sharp plates like thing (nowadays they use tumblers also) a mixture of pieces of parotta, gravy and egg, curry leaves, tomato etc. It doesn't need a side dish but mutton gravy would also be used as a combination. Sorry for the large picture.
http://2.bp.blogspot.com/-mU5IYXQyxLI/TsvSTifJKtI/AAAAAAAADY4/6B-FVzXeejY/s1600/Muttai+Kothu+Idiyappam.JPG
madurakarenda February 4th, 2012, 06:37 PM Ceylon egg parotta :
I don't know why this is being called using such a name. We call it as 'Muttai veechu'. It is being prepared my enveloping a mixture of egg, gravy, tomato, curry leaves etc by a maida dough cover and cooking it over a flat iron pan as shown in below picture and the finished product(??!!). Sidedish not required, if one wants, he can make use of mutton gravy.
http://3.bp.blogspot.com/_swR4G35MAwI/SRrymWKNRnI/AAAAAAAADnA/DsWZoY75WW8/s320/DSCN3594.JPG
http://1.bp.blogspot.com/-dALtiqzR-ls/TqwIWK5-6PI/AAAAAAAADS0/4_KR8wwghvo/s1600/Ceylon+Egg+Parotta+%25282%2529.JPG
madurakarenda February 4th, 2012, 06:49 PM Jil Jil Jigar thanda :
It is a cold beverage that originated from Madurai :) It is a mixture of china grass (see weeds), cold milk, ice cream, syrup and sometimes milk halwa.
It instantly brings down the body heat.
The shop near Vilakkuthoon is very famous for it and it gives the best quality jigar thanda. The next quality according to me is Murugan idly kadai (Opposite to pothys, west masi st) jigarthanda.
http://tejaswi6t.files.wordpress.com/2012/01/img_20120121_174548.jpg
http://i.pbase.com/o4/30/52730/1/91784050.v5cjWSCR.maduraicity101.JPG
Wiki article on Jigar thanda : http://en.wikipedia.org/wiki/Jil_jil_jigarthanda
Madurai gilli February 4th, 2012, 06:51 PM Konar Kadai Kodal Kari :)
http://a1.sphotos.ak.fbcdn.net/hphotos-ak-ash4/s320x320/430781_337595512939527_100000672433703_1031964_1019638422_n.jpg
Recipes : To verb it in our local language, It is a typical Madurai Pizza...:lol:
Dosa-Egg-Mutton-Mutton Curry-Mutton-Egg-Dosa all-layers-in-one dosa..Rs.90/dosa and WORTH...:cheers:
Don't miss Simmakal Konar Kadai Kari Dosai If you happen to visit Madurai Guyz..!!
Note : There are many duplicate Konar Kadai in & around Madurai - nearly 25 shops.. But the only one in Simmakal - 3-storeyed medium restaurant is the real one..Dont get trapped with duplicates...!!
madurakarenda February 4th, 2012, 06:56 PM Don't miss Simmakal Konar Kadai Kari Dosai If you happen to visit Madurai Guyz..!!
Note : There are many duplicate Konar Kadai in & around Madurai - nearly 25 shops.. But the only one in Simmakal - 3-storeyed medium restaurant is the real one..Dont get trapped with duplicates...!!
Gilli and madurai based forumers, have you ever tasted "Therkuvaasal pakoda"? It is my locality special where they fry pakkoda and other snacks in "Kadalai ennai" which will be of a different taste, if any of you guys happen to be in Madurai go to Therkuvaasal (South Gate) and taste the Pakkoda prepared there :cheers: It is a real delicious one.
krishnaswamy February 4th, 2012, 07:05 PM Gilli and madurai based forumers, have you ever tasted "Therkuvaasal pakoda"? It is my locality special where they fry pakkoda and other snacks in "Kadalai ennai" which will be of a different taste
Hi,
thanks for the "pakoda shop". In Tanjore side, we use "Kadalai ennai" only. rarely we get palm oil.
so oil does not matter on crispness. but it matters on "health" wise.
Pakoda's crispy taste depends on mainly ratio of rice flour and Besan(kadalimavu), salt(because if it is more salt, the dough will be watery and you wont get crispy.) அரிசி மாவு, கடலை மாவு
In our side, we have 3 different pakodas.
Crispy pakoda: sold in sweet stall, bakeries.
soft pakoda,(sold in small tea shops..which will not be as crispy) and
methu pakoda(sold in tea shops. It will be in the menu on functions.(prev day evening tiffin).size will be simillar to potato bonda, but taste is different from bonda.) .
kannan infratech February 4th, 2012, 09:03 PM Krishnaswamy
Madurai ya oru round katti menjuttu Tanjore side varalam. Angeyum neraya fav items irukku,
krishnaswamy February 4th, 2012, 09:21 PM Krishnaswamy
Madurai ya oru round katti menjuttu Tanjore side varalam. Angeyum neraya fav items irukku,
Danks sir..chumma... just gave a cooking "tip" for pakoda's crispiness..
krishnaswamy February 4th, 2012, 09:26 PM madurai makkale,
vegetarians-ku ethuvum kedaiyatha?
ella parotta-vum non-veg-ke va...?:lol:
engalukkum ethavadu sollungappa..
kannan infratech February 4th, 2012, 09:53 PM Danks sir..chumma... just gave a cooking "tip" for pakoda's crispiness..
If you are making Ribbon Pakkoda at home, pl use Puzhungal arisi maavu with kadalai mavu. Madurai taste varum.
Adhe pola Sattur Kara Sevu.
Kulirla nakku setthu pocha ??? karama kekkudha ???:lol:
madurakarenda February 5th, 2012, 03:28 AM madurai makkale,
vegetarians-ku ethuvum kedaiyatha?
ella parotta-vum non-veg-ke va...?
engalukkum ethavadu sollungappa..
Leave away the muttai veechu and egg koththu parotta sir. The other parotta and veechu parotta could be had with vegetarian kurmas like channa, mushroom, paneer, etc :cheers:And nowadays, they have started selling veg koththu in shops for veggies where the parotta pieces mixed with minced onion, tomato and some veg gravy (i had the koththu prepared from channa masala) are minced over the iron pan. Try veg koththu in some Madurai shops (I had in Madurai Villapuram Pechiyamman hotel and the best i had is in Dindigul near Palani railway line of name 'Arasi mess' where they use the channa masala for veg koththu). Per plate was around 30 rs last year and it was worth. My dinner was mostly veg koththu those days.
krishnaswamy February 5th, 2012, 10:00 AM If you are making Ribbon Pakkoda at home, pl use Puzhungal arisi maavu with kadalai mavu. Madurai taste varum.
Adhe pola Sattur Kara Sevu.
Kulirla nakku setthu pocha ??? karama kekkudha ???:lol:
vettu saapadu Sir...!!!nallave irukkum
am missing those occassional hotel foods..(parottas , pakodass..)
enge "pakora(north india's soft pakoda" than kedaikum..namma taste irukkadu..
veetukara amma, eppavachum pottu kodupanga...(weight potruvenam...)
krishnaswamy February 5th, 2012, 10:00 AM Leave away the muttai veechu and egg koththu parotta sir. The other parotta and veechu parotta could be had with vegetarian kurmas like channa, mushroom, paneer, etc :cheers:And nowadays, they have started selling veg koththu in shops for veggies where the parotta pieces mixed with minced onion, tomato and some veg gravy (i had the koththu prepared from channa masala) are minced over the iron pan. Try veg koththu in some Madurai shops (I had in Madurai Villapuram Pechiyamman hotel and the best i had is in Dindigul near Palani railway line of name 'Arasi mess' where they use the channa masala for veg koththu). Per plate was around 30 rs last year and it was worth. My dinner was mostly veg koththu those days.
thanks...
Madurai gilli February 5th, 2012, 10:02 AM Krishnaswamy
Madurai ya oru round katti menjuttu Tanjore side varalam. Angeyum neraya fav items irukku,
For Non-Veg:
1. Simmakal Konar Kadai - KARI DOSAI (Mutton Dosai)
2. Simmakal Konar Kadai - THALA KARI & KUDAL KUZHAMBU (Head-piece & Intestine Curry)
3. Keelavasal Amsavalli - MUTTON BRIYANI (Actor Kamalhasan's Favourite)
4. West Perumal maistry st., Kumar Mess - NAATUKOZHI BRIYANI & CURRY(Country-Hen Briyani:nuts:)
5. Mahal Muniyandi Vilas - KOTHUPAROTTA & MUTTON KOLA
6. Town hall road Hotel Taj - MUTTON BRIYANI
7. Mahalipatti road Panamarathukadai - MUTTON BRIYANI
8. Perumal tank Saraswathy mess - FISH CURRY
9. Keelavasal Anbagam Mess - VENGAYA KUDAL (Onion-roasted Intestine)
10.Amma Mess - AYIRA MEEN KUZHAMBU & NANDU BRIYANI [Crab Briyani + Fish Curry](Actor Kamal's fav.)
11.Jeyavilas Hotel - MUTTON MEALS
and many..Let me stop with top 10+1..:lol:
For Veg:
1. West masi street Murugan Kadai - IDLY & types of Chutneys
2. Meenakshi Bhavan (many places) - PANIYAARAM
3. Mahal Famous Jiharthanda - JIHARTHANDA DRINK
4. Goripalayam Metro Hotel - FRIED IDLY
5. Jn. of West Chithirai st. & North Chithirai st. Iyengar Kadai - RAVA UPPUMA & RAVA KESARI
6. KK Nagar Arch Kadai - Chappathi/Parotta for Veggies
7. Nethaji road Modern Restaurant - VEG. MEALS & VARIETY DOSAS
8. Vishaalam Coffee(many places) - COFFEE & VELLAYAPPAM
9. Mahal Idiyaapa kadai - IDIYAAPAM & KOZHAA PUTTU
10. West masi st. Settu Kadai(Platform thalluvandi) - KAALAAN (Mushroom)
and many..Let me stop with top 10.
madurakarenda February 5th, 2012, 10:08 AM Let me stop with top 10.
For god's sake, please add these ones also :lol: Amma mess - Ayira meen kulambu (Kamal hassan's and Kaviperarasu Vairamuthu's favorite) and nandu biriyani :cheers:
5. Jn. of West masi st. & North masi st. - Iyer Kadai - RAVA UPPUMA & RAVA KESARI
And i guess you are referring to the iyengar hotel which is in North chiththirai and West Chiththirai streets junction :) Confirm it gilli
krishnaswamy February 5th, 2012, 10:09 AM "Zoo" Vandalur-le thane irukkudu? :lol:
madurakarenda February 5th, 2012, 10:26 AM "Zoo" Vandalur-le thane irukkudu?
Andha zoo la irukurathu ellame 'endangered species' sir. Adhanala adha ellam polachu pogatum nu vuturuvom :lol:.
Madurai gilli February 5th, 2012, 10:49 AM For god's sake, please add these ones also :lol: Amma mess - Ayira meen kulambu (Kamal hassan's and Kaviperarasu Vairamuthu's favorite) and nandu biriyani :cheers:
And i guess you are referring to the iyengar hotel which is in North chiththirai and West Chiththirai streets junction :) Confirm it gilli
Amma mess-a maranthe poyiten MK...Kandippa..Apuram the same Iyengar hotel..:lol:
Madurai gilli February 5th, 2012, 11:02 AM "Zoo" Vandalur-le thane irukkudu? :lol:
^^ Ippo theriyutha naanga yen ovvoru thadavayum Maduraiku Zoo venum-nu kekuromnu...?..:lol::lol:
kannan infratech February 6th, 2012, 10:50 AM My fav place for simple meals is Kakka Thoppu Theru Sriram Mess.
madurakarenda February 6th, 2012, 10:57 AM My fav place for simple meals is Kakka Thoppu Theru Sriram Mess.
Yes, kaakka thoppu theru sri ram mess will sell home like meals with nice side dishes :) I will post a photo soon if i happen to go through that side
Madurai gilli February 9th, 2012, 04:32 AM http://img821.imageshack.us/img821/3192/mduar.jpg (http://imageshack.us/photo/my-images/821/mduar.jpg/)
Uploaded with ImageShack.us (http://imageshack.us)
karkal February 22nd, 2012, 01:03 AM Anjappar opening in NY
http://www.nytimes.com/2012/02/22/dining/doppio-senso-and-maimonide-of-brooklyn-open.html
ANJAPPAR CHETTINADU This branch of a chain based in India with more than 30 restaurants in several countries, including 2 in New Jersey, specializes in the food of Chettinad, an area near Chennai in South India. Though the extensive menu includes tandoor, North Indian and even Indian-Chinese dishes, the Chettinad food, frequently fried, is what intrigues. It depends on freshly ground spices, is not vegetarian despite its Southern origins and often includes eggs: 116 Lexington Avenue (27th Street); (212) 265-3663.
KONGU-NADAN March 1st, 2012, 11:01 AM Great Thread......
Naakku ooruthe. Just want to jump inside the computer and eat everything in the photos.
A hotel famous for parotta in Erode : Kongu Parotta
In Erode-Perundurai road.
kannan infratech March 1st, 2012, 11:06 AM Guys.
Now we can shift our focus from Madhura to Thanjavur or Kongu Nadu specials.
Have a go.
(Nakka Chappuk kottikondu padikkarom) :)
saysenthil March 1st, 2012, 02:21 PM Aaaavi parakkaa saaapdaanom.....
https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-ash4/431369_357270267640100_118055624894900_1192778_1400663871_n.jpg
wlbkng March 4th, 2012, 08:49 AM ^^ Thaniya veliyoor la irukka engala madri bachelors oda vayitherichal ungalai vayira kalanga veikkattum.
kannan infratech March 5th, 2012, 11:41 AM Avi parakka, Suda Suda, warm & hot food - Ungalukku venum
Engalukku, colda, jillunu venum. :lol:
madurakarenda March 5th, 2012, 12:15 PM ^^ Jill beverages for Kannan sir and those who want to drive away the heat.
------------------------------------------------------------------------------
Nannaari Sarbath :
http://bp3.blogger.com/_NGvqxTgLTM8/R7BwcwcCl5I/AAAAAAAABjM/RGv5vM2ZHvM/s320/nannari+sorbeth.JPG
Ingredients:
Lemon - 1
Nannari Syrup - 3 tbsp's
Chilled Water - 1 Cup
Method:
Extract Juice from the Lemon and mix with Water and add Nannari Syrup to and Mix well. Serve chilled. its better to take this sarbath in empty stomach.
To prepare Nannari syrup:
Recipe for Nannari Syrup:
Ingredients:
Nannari Root - 50 gms
Water - 2 cups + 1 cup
Jaggery / Vellam - 150 gms
Method:
Take a Stone Mortar and Pestle. Crush the roots with Pestle twice or thrice, the root will loosen up and you have to remove the inner part (white part) of the root.After Removing, Take the roots in your mixie jar and grind them just for a second. its just to break the roots into small pieces.
Boil 2 cups of Water in a vessel, remove from flame and instantly add the grinded roots and close the vessel with its lid. Leave the Vessel un disturbed for 5 - 6 hours. dont open in between, as you may release the steam. Let the Roots infuse Water
After 6 hours, Strain the roots away. strain with a muslin cloth. Keep the water aside.
Add 1 cup of water to a Pan, Add Jaggery and melt the jaggery and filter it. now heat the filtered jaggery water. slowly add the root infused water to the jagger water and let it boil.
Boil for about 10 minutes in slow flame till they reach single string consistency. remove from flame and let the Nannari Syrup Cool Down.
Store the Nannari Syrup in a Sterlised Bottle and you can keep it in fridge and use it.
Source : http://homecookreceipes.blogspot.in/2011/05/nannari-syrup-and-sarbath.html
kannan infratech March 5th, 2012, 12:39 PM In most of the road side shops, they add sugar syrup and spoil the taste of Nannari Sherbeth.
I prefer to take it with salt & lemon and I feel the instant cooling effect within a few minutes.
Veyilla sales call pannittu kalachu nikkumbothu, renu glass Nannari Lemon Salt Sherbeth kudicha
Adada.... Adaada... Adadada..... adadadadada. :)
In case you are dehydrated due to hot sun, it is better to take sugar & salt.
In case of soda lovers, use quality plain soda instead of water.
madurakarenda March 5th, 2012, 01:26 PM In case of soda lovers, use quality plain soda instead of water.
+1. I have had soda sherbath which i felt was even more refreshing than plain water. :cheers:--> Soda.
And I am a big fan of Panneer soda. :lol:
http://www.kalimarksbovonto.com/full-images/746940.jpg
kannan infratech March 5th, 2012, 01:48 PM Yesterday I bought some energy drinks for my son from an exclusive healthcare shop in Chennai. Most of the products available there were imported and quite costly.
Since I had time, I read through the contents of many items displayed there. To my surprise, most of them are based on the ingredients available in India.
Team group & Enfield Group are already into retailing of Indian herbal products in South. Dabur is a big name in North. Himalayas also.
I see a great business opportunity here. With the Health Fad increasing exponentially year by year, it is better if TN / CG comes out with a policy to regulate this (not as a pharma product but as a food product) and encourage local EPs to set up mfg facilities.
I am sure all the MNCs and Indian based MNCs will lap them up to market.
karthikarthik March 6th, 2012, 02:17 PM Last week I had Nannari surbath @ Ravi Soda Factory opp St Thomas Railway station. It seems they have a branch @ Madipakkam near More Supermarket. Its really refreshing compared to the carbonated drinks offered by MNC's.
madurakarenda March 6th, 2012, 02:38 PM Jorhat, Aug. 3: It is a well known fact that the widely-consumed fermented rice, popularly known as poita bhat in Assam, panta bhath in Bengal and pokhalo in Orissa has cooling properties and produces a soporific effect. But it is only recently that the agricultural biotechnology department of the Assam Agricultural University here has unravelled the immense health benefits of this water-soaked rice.
What is of more importance is that the lactic acid bacteria isolated from poita bhat has the potential of removing anti-nutritional factors in fermented food.
Madhumita Barooah, who worked along with Gunajit Goswami of the department to isolate the bacteria, said cooked rice had an element that prevented the availability of minerals like iron, potassium, sodium and calcium in high quantities.
“About 100gm of cooked rice has only 3.4mg of iron, while for the same quantity of rice fermented for 12 hours, the iron content went up to 73.91mg. Likewise, sodium, which was 475mg came down to 303mg, potassium went up to 839mg and calcium went up from 21mg per 100gm of cooked rice to 850mg, after 12 hours of fermentation of the same quantity of rice,” Barooah said.
Even after slight fermentation (three hours), the breakdown of the nutritional inhibitor by the lactic acid bacteria increased the mineral content manifold, she added.
“Although rice is an important source of dietary energy and nutrients, it is not a good source of metabolic micro-nutrients because of the presence of anti-nutritional factors such as phytic acid. Cereal grains such as rice also contain oligosaccharides that are not easily digestible because of absence of an enzyme in the human intestinal mucosa. Fermentation allows for breakdown of this and easy digestion,” Barooah said.
Poita bhat, which is consumed by many people here and in other east Indian states, is prepared by soaking and fermenting cooked rice overnight in water in a covered container. It is popular in rural households where this method is used to preserve leftover rice, which is consumed as breakfast the following morning along with salt, chilli, lemon and curd, if available. The dish is slightly sweet and sour in taste because of fermentation by the lactic acid bacteria.
As it is considered to be a coolant during summer, in Assam there is a Bohag Bihu tradition of consuming a small portion of poita bhat, accompanied by whisking of a hand fan, to signify the onset of summer.
http://www.telegraphindia.com/1110804/jsp/northeast/story_14328967.jsp
^^Was posted by one of my friends in facebook with the caption "பழய சோரு நா ஒன்னும் சும்மா இல்ல.... "
kannan infratech March 6th, 2012, 03:02 PM Chennai fishermen circle a adhukku peru Chunda Kanji
madurakarenda March 20th, 2012, 09:55 AM www.foodiesdayout.com
Check this guys (Link posted in Madurai thread by mdubest)
kannan infratech March 20th, 2012, 01:12 PM Thanjvurkaravangala kaanave kaanum ???
Krishnaswamy Ayya!
onga ooru special items ellam avuthu vidunga.
Nakkai sappuk kottikindu padippom. :)
darkprinz March 20th, 2012, 05:05 PM Enga Orle Kovil Kadhambam famous ... :banana: :banana: hot ans spicy with All vegetables,dal , vadaa pieces . .. hmmmmmmmmmm ... will be great with chips :banana:
madurakarenda March 20th, 2012, 05:25 PM ^^ DP, Please post pics :cheers: pera kettaale :lovethem: chumma gummu nu iruku
darkprinz March 20th, 2012, 05:57 PM @madura : Actually authentic tasting temple kadhambam is prepared in Vishnu temples in Mayiladudhurai/Tanjore region ... So am unable to find pictures in Internet ... It will look like Bisibelabath ..
krishnaswamy March 21st, 2012, 07:18 PM Thanjavur Famous:
1. Thiruvaiyaru Raman original "Ashoka".. buy near the small shops next to Vasavi Cafe.
2. Arya Bhavan/Vasavi Cafe Rava dosa.
3. Shanthi Parotta..+kuruma.... suda, suda parotta pottu, athu mela kothikka kothikka kurumu oothi, sapittanum. Kuruma, parotta mela oothikitte iruppanga.. 3 parotta-vukku, 1/2 bucket kuruma gali panra makkal ellam irukkanga.
4. Anbu Lassi.
5. Bombay sweet stall "padam" Paal.
6. "Kunangudi" dasan Sarbath...whenever got a chance, please buy their Sarbath Syrup bottles. very very tasty.
7. Coffee Palace "Cuddapah" (on Sundays only)
8. thanjavur thalai vazha Ilai saapadu..only authentic Brahmin house samayal. unfortunately no hotel is providing that.. Venkata Lodge is bit "OK".
9. "Bajji" from small petti shop near Iyankulam. original master is my neighbour. he died few years ago. still they maintain the quality..
10. Michael's Tea shop near West main street. famous for their soft "Pakoda"
11. Thiruvaiyaru "Ashoka" at Thiruvaiyaru
12. Kalimark cool drink.
krishnaswamy March 21st, 2012, 07:21 PM Authentic Thanjavur Samayal:
1. Vazhaippu Paruppu Usili
2. Avial
3. Chinna Vengayam(small onion) Sambar..
4. Drumstick "Poricha" kuzhambu...(need to use moong dal instead of Toor Dal).
5. Thanjavur "maavadu". small mangoes processed with hot chilli paste.
6. Thanjavur "moor" milagai..
krishnaswamy March 21st, 2012, 07:29 PM Thanjavur "Degree" Coffee..
kannan infratech March 22nd, 2012, 10:49 AM Kumbakonam Degree Coffee :poke:
Ippadhana virundhu arambikkudhu.
Innum pottukkitte irunga. :)
krishnaswamy March 23rd, 2012, 11:26 PM Paruppu Urundai Kuzhambu..also famous in Thanjavur Side
karkal March 24th, 2012, 03:15 AM A legacy of indulgence (http://www.thehindu.com/life-and-style/Food/article3205766.ece)
http://www.thehindu.com/multimedia/dynamic/01016/24MPPAL_PAYASAM_1016438f.jpg
Thirattupaal, paal payasam and poli…even the calorie-conscious cannot keep away from these traditional desserts
At the dining table, when my father begins a sentence with “Let me show you how it's done…,” it means dessert is in progress, and a life lesson is forthcoming. I usually stop whatever it is I'm doing and watch like an obedient acolyte as the master creates high-calorie art. Let me share some of those visions.
Of an evening, he unveiled with a flourish a block of milk khova, brought from the temple town of Srivilliputhur. Khova, I must reiterate, is milk stir-cooked till it solidifies and then sweetened generously. Now khova, he said, should never be confused with the Dharwar peta or Belgaum kunda. And none of these can hold a candle to home-made thirattupaal, he concluded. After this edification, he carved out a side of the khova and dropped it into his plate. He then made a depression in it, as if to test the texture. Then he took the lid off a container of fresh ghee, liquid and golden. He tipped it, letting the ghee form a pool over the khova. He drew in the aroma, nodded once, and tucked in. My diabetic mother had left five minutes ago, afraid looking at that plate would give her a stroke. Wise woman.
Taste of nostalgia
On the other hand, my grandmother, who supervised the proceedings, approved. When she makes poli, she also makes milk payasam, because that's how she likes it. There is something about people two generations ago that makes them hardier than us, and more resistant to the unsavoury effects of food. While cleaner air and tougher lifestyles are usually credited, they lose no opportunity in letting us know that the food was somehow better then.
Old timers often follow aromas and tastes into the past, and bring back delicious memories. Small onion sambar, for instance. “The little onions were so much more fragrant then, as were the spices you ground into the sambar. Divine!” Appalams toasted on a charcoal stove, snacks made from hand-pounded rice flour or sevai squeezed at home are frequent refrains. “The aroma of fresh ghee on cooked drumstick leaves would draw people in from a mile away,” I've been told.
But memories aren't all. They tend to bring back some wicked ideas from these nostalgic trips.
Come mango season, a substantial chunk of the household income is set aside to religiously buying the fruit by the dozen. And you don't just eat it.
There are ceremonies to be observed, which involve fresh cream, ice cream and milk. Jackfruit must be bought whole, and consumed with respect. Obeisance must be paid; with a bowl of honey. Dip that buttery boat, fill it and pop it in.
This attention to food and tastes is bewildering sometimes. Every meal is enhanced, every morsel is planned. You never leave home hungry, you never come back empty-handed. Bring back halwa from Madurai, petha from Agra, paneer jolbi from Puri, khakra, fafda and sev from Ahmedabad.
Food for the soul
However, this isn't just about pandering to your taste buds. There's a legacy here, a subtle message wrapped in sweetmeats and snacks. It is through food that culture is easily digested, that life is enriched.
With our propensity to lifestyle diseases, it would be foolhardy to eat like our ancestors did. But pushing away that child-like enthusiasm for food would starve our soul. After all, there is something spectacular about watching a vessel-full of warm thirattupaal disappear in seconds, to the sounds of frank appreciation and a TMS melody.
karkal March 29th, 2012, 02:20 AM Meen polichathu
http://www.nst.com.my/polopoly_fs/1.67314.1332929776!/image/image.jpg_gen/derivatives/landscape_454/image.jpg
Ingredients
1kg fish (seabass or snapper is a good choice)
1 tsp pepper
½ tsp turmeric powder
Salt to taste
½ cup coconut milk
Tamarind as required
Masala paste
1 tbsp oil
1 tsp mustard
½ tsp pepper
2 tsp coriander powder
½ tsp chilli powder
½ tsp turmeric powder
Seasoning
2 tbsp coconut oil
1 cup button onions, sliced
12 garlic flakes
A few curry leaves
3 green chillies, slit
Method
1. Clean the fish and make gashes on both sides. Grind, pepper powder, turmeric powder and salt. Smear the fish with the ground masala and keep aside for some time.
2. Grind coriander, chilli, turmeric and pepper powder to a fine paste.
3. Saute onions, green chilli, garlic and curry leaves in oil and remove. Fry the fish lightly in the same oil and lift. Add more oil, fry mustard and saute the ground masala.
4.Cook fish, tamarind, sauteed masala and coconut milk with the pan closed. When the gravy boils, add the sauteed green masala. Keep the pan open, lower the flame and continue cooking. When the gravy coats the fish and the curry is almost dry, remove from fire.
5. Wrap each fish in a piece of wilted plantain leaf or tin foil, tie it securely, and serve hot.
Elaneer Payasam (Serves 8)
http://www.nst.com.my/polopoly_fs/1.67313.1332929752!/image/image.jpg_gen/derivatives/landscape_454/image.jpg
Ingredients
500ml condensed milk
(Rabadi)
100ml jaggery syrup
(or as desired)
200ml coconut cream/milk Pinch cardamom powder
50ml young coconut water
4 young coconut scrapings
Saffron, few strands
Pistachios, sliced,
for garnish
Method
1. Mix the condensed milk, coconut cream and young coconut water.
2. Add the jaggery syrup, cardamom powder and check for sweetness.
3. Sprinkle saffron strands, sliced pistachios and young coconut scrapings. Serve cold.
krishnaswamy April 6th, 2012, 07:21 PM https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-ash4/s320x320/402911_279204085473295_210804085646629_766202_923903420_n.jpg
பரோட்டா பிரியர்களுக்கு ஓர் எச்சரிக்கை !!!!!!!!!!!!!
தினமும் இரவு பரோட்டா சாப்...பிட்டால் தான் சாப்பிட்ட திருப்த்தி
கிடைக்கிறதா?
இன்று தமிழகம் முழுவதும் பரவலாக காணபடுகிறது பரோட்டா கடை ,அந்த பரோடாவும் ஊருக்கு ஊர் எத்தனை வகை ,அளவிலும் சுவையிலும் எத்தனை வேறுபாடு
விருதுநகர் பரோட்டா ,தூத்துக்குடி பரோட்டா ,கொத்து பரோட்டா ,சில்லி பரோட்டா ,சொல்லும்போதே நாவில் நீர் ஊருமே .
பரோட்டாவின் கதை என்ன தெரியுமா
பரோட்டா என்பது மைதாவால் செய்யப்படும் உணவாகும். இது தமிழகம் எங்கும் கிடைக்கிறது. இரண்டாம் உலகப் போரின் போது ஏற்பட்ட கோதுமைப் பற்றாக்குறையால், மைதா மாவினால் செய்யப்பட்ட உணவுகள் தமிழகத்தில் பரவலாகப் பயன்படத் தொடங்கின; பரோட்டாவும் பிரபலமடைந்தது.
பரோட்டா பொதுவாக எப்படி செய்வார்கள்?
மைதா மாவுல உப்பு போட்டு, தண்ணி விட்டு பிசைஞ்சு, அப்புறம் எண்ணெய் விட்டு, உருட்டி, ஒவ்வொரு உருண்டையையும் தட்டி, அடித்து, பெரிய கைக்குட்டை போல் பறக்க விட்டு, அதை அப்படியே சுருட்டி, திரும்ப வட்ட வடிவில் உருட்டி, தோசைக்கல்லில் போடுவார்கள்.
இப்போது பரோட்டாவின் மூலபொருளான மைதாவில் தான் பிரச்சனை துடங்குகிறது.
பரோட்டா மட்டும் இல்லது இன்னும் பல வகை உணவு வகைகள் இந்த கொடிய மைதா வில் இருந்து தயாரிக்கபடுகிறது ,நம் பிறந்த நாளுக்கு கொண்டாட வாங்கும் கேக் உட்பட .
மைதா எப்படி தயாரிகிறார்கள் ?
நன்றாக மாவாக அரைக பற்ற கோதுமை மாவு மஞ்சள் நிறத்தில் இருக்கும் அதை பனசாயல் பெரோசிடே (benzoyl peroxide ) என்னும் ரசாயினம் கொண்டு வெண்மை யாகுகிறார்கள்,அதுவே மைதா .
Benzoyl peroxide நாம் முடியில் அடிக்கும் டை யில் உள்ள ரசாயினம்
இந்த ராசாயினம் மாவில் உள்ள protein உடன் சேர்ந்து நிரழிவு க்கு காரணியாய் அமைகிறது .
இது தவிர Alloxan என்னும் ராசாயினம் மாவை மிருதுவாக கலகபடுகிறது மேலும் Artificial colors, Mineral oils, Taste Makers, Preservatives , Sugar, Saccarine , Ajinomotto போன்ற உப பொருட்களும் சேர்க்க படுகிறது ,இது மைதாவை இன்னும் அபயகரமகுகிறது .
இதில் Alloxan சோதனை கூடத்தில் எலிகளுக்கு நிரழிவு நோய் வரவைபதற்கு பயன்படுகிறது ,ஆக பரோட்டா வில் உள்ள Alloxan மனிதனுக்கும் நிரழிவு வர துணை புரிகிறது .
மேலும் மைதாவில் செய்யும் பரோட்டா சீரணத்துக்கு உகந்தது அல்ல ,மைதாவில் நார் சத்து கிடையாது , நார் சத்து இல்லா உணவு நம் சிரண சக்தியை குறைத்து விடும் .
இதில் சத்துகள் எதுவும் இல்லை குழந்தைகளுக்கு இதனால் அதிக பாதிப்பு உள்ளது , எனவே குழந்தைகளை மைதா வினால் செய்த bakery பண்டங்களை உன்ன தவிர்பது நல்லது.
Europe union,UK,China இந்த மைதா பொருட்கள் விற்க தடை விதித்துள்ளன .
மைதா நாம் உட்கொள்ளும் போது சிறுநிரக கள் ,இருதய கோளறு ,நிரழிவு போன்றவை வருவதற்கு பல வாய்ப்புகள் உண்டு .
நமது அண்டை மாநிலமான கேரளத்தில் பரோட்டாவின் தீமைகள் குறித்து இப்போதே பிரச்சாரம் செய்ய தொடங்கி விடனர்.மேலும் மைதாவை அதன் தீமைகள் குறித்து ஆராச்சி செய்து ஆய்வறிக்கையும் சமர்ப்பித்துள்ளனர்.
இப்போது ஆவது நாமும் விளித்து கொள்வோம் நம் தலைமுறை காப்போம்.
நண்பர்களே ஆரோக்கியமான நம் பாரம்பரிய கேப்பை, கேள்விறகு ,கம்பு உட்கொண்டு அந்நிய உணவான பரோட்டாவை புறம் தள்ளுவோம் .
இந்த பதிவை உங்கள் நண்பர்களுடன் பகிருந்து விழிப்புணர்வு செய்யுங்கள் .
krishnaswamy April 29th, 2012, 01:52 AM Saturday evening Tiffin
https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-ash3/s320x320/577386_334478539952784_100001719229916_910033_848633924_n.jpg
krishnaswamy May 4th, 2012, 06:15 PM From FB
https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-ash4/398225_279347185482834_100002226652867_642694_676630767_n.jpg
பழைய சாதத்தில் இவ்வளவு விஷயமா......?
பழைய சோறு- அந்த காலத்தில் கிராமங்களில் காலை உணவாக பழைய சோறு சாப்பிடுவது வழக்கம். அந்த வழக்கம் தற்ப்போது கிராமங்களில் கூட கான முடிவதில்லை. (ஆனால் இன்று நட்சத்திர ஹோட்டல்களில் மெனு கார்டில் முதலிடம் பழைய சோறு காரணம் கீழே முழுவதும் படிங்க..)
பழைய சோறு- அந்த காலத்தில் கிராமங்களில் காலை உணவாக பழைய சோறு சாப்பிடுவது வழக்கம். அந்த வழக்கம் தற்ப்போது கிராமங்களில் கூட கான முடிவதில்லை. நாம் சிறு வயதில் சாப்பிட்டிருப்போம்.
இப்போது பழைய சோறு சாப்பிடுவது தகுதி குறைவாக பார்க்கப்ப்டுகிறது.
பிச்சைக்காரன் கூட வாங்க மாட்டேன் என்கிறான். அப்படிதான் எங்கள் வீட்டில் ஒரு நாள் மதிய உணவை முடித்து விட்டு மீதம் இருந்த சாத்திற்க்கு தண்ணிர் உற்றி வைத்து விட்டோம் , சிறிது நேரத்தில்
ஒருவர் தனக்கு பசிகிறது ஏதாவது சாப்பிட கொடுங்கள் என கேட்க எங்க அம்மா அவரிடம் இப்போதான் தண்ணிர் ஊற்றினேன் குழம்பு ஊற்றி கொண்டு வரவா அல்லது தண்ணிரோடு சாப்பிடுகிறீர்களா என கேட்க தண்ணி ஊத்தியாச்சா நான் பழைய சோறு சாப்பிட மாட்டேன் எனக்கு வேண்டாம் என கூற, இப்போதான் ஊற்றினேன் பழைய சோறு இல்ல என எடுத்து கூறியும் அவர் எனக்கு வேண்டாம் என நடையை கட்டிவிட்டார். அப்போதே அப்படி என்றால் இக்காலத்தில் சொல்லவே வேண்டாம். பழைய சோறு என்றாலே காத தூரம் ஓடுகிறோம். ஆணால் அதில் தான்
வைட்டமீன் பி6 மற்றும் பி12 அதிகமாக உள்ளது. தவிரவும் சிறு குடலுக்கு நன்மை செய்யும் பாக்டிரியாக்கள் ட்ரில்லியன் கணக்கில் இருக்கிறதாம். இது நமது உணவுப்பாதையை ஆரோகியமாக வைத்திருகிறதாம். உணவுப்பாதை சீராக இருந்தால் அவுட்லெட்டும் சீராகிவிடும்.
காலையில் கழிவறயில் மல்லு கட்ட வேண்டாம்.
இதனுடன் இரண்டு சிறிய வெங்காயம் சேர்த்து உண்டால் அபரிமிதமான நோய் எதிர்ப்பு சக்தி கிடைகிறதாம். காய்ச்சல் போன்ற நோய்களிடம் இருந்து காக்கிறது பண்றி காய்ச்சல் உட்பட. காலை உணவாக பழைய சாத்தை உண்டால் உடல் லேசாகவும் சுறு சுறுப்பாகவும் இருக்கும். இரவிலே தன்னிர் ஊற்றி வைப்பதால் லட்சக்கணக்கான நல்ல பாக்டிரியாக்கள் உருவாகிறது. மறு நாள் இதை குடிப்பதால் உடல் சூட்டை தணிப்பதோடு குடல் புண், வயிற்று வலி போன்றவற்றை குணப்படுதும்.
அதுமில்லாமல் இதில் இருக்கும் நார் சத்து மலச்சிக்கல்
இல்லமல் காலையில் ஃபிரியா போலாம். இதனை தொடர்ந்து சாப்பிட்டால் ரத்த அழுத்தம் கட்டுக்குள் வந்து உடல் எடையும் குறந்துவிட்டதாக அமெரிக்காவில் வசிக்கும் இந்திய விஞ்ஞானி பிரதீப்
கூறுகிறார். இதில் முக்கியமான விஷயம் என்னவென்றால் உடலுக்குஅதிகமான சக்தியை தந்து உடலை சோர்வின்றி வைக்க உதவுகிறது. அலர்ஜி, அரிப்பு போன்றவை கூட சரியாகிவிடுகிறது. அல்சர் உள்ளவர்கள் இதை சாப்பிட்டு வந்தால் மிக விரைவில் குண்மாகிவிடும். எல்லாவற்றிர்கும் மேலாக நோய் எதிர்ப்பு சக்தி கிடைப்பதால் எந்த நோயும் வராம்ல் உடல் ஆரோக்கியமாகவும் இளமையாகவும் இருக்கும்.அதனாலதான் நம்ம ஆளுங்க ஒரு சட்டி பழைய சாதம் சாப்பிட்டு விட்டு மாலை வரை வயலில் வேலை செய்யமுடிந்திருகிறது போலும். காலையில் சாண்ட்விச், பீட்ஸா, பர்கர் என கழித்து திரியும் தமிழ் மக்களே இன்றிலிருந்து பழைய சோறு சாப்பிட்டு நோயிலிருந்து பாதுகாப்பு பெறுவோம். அப்புறம் பழைய சாதம் செய்ய தெரியுமா?
(என்ன கொடுமை சார் இது எதுகொல்லாம் கிளாஸ் எடுக்க
வேண்டியாத இருக்கு)
பொங்குன சோத்துல தண்னிய ஊத்திட்டு அடுத்த நாள்
கலைல திறந்து பாருங்க கம கம என பழைய சோறு தயார். இதற்க்கு கைகுத்தல் அரிசி சிறந்தது. நம்ம வீட்டல் போய் கைகுத்தல் அரிசியில் சோறு பொங்க சொன்னால் நம்க்குதான் குத்து கிடைக்கும் என அஞ்சுபவர்கள் ஒரு ரூபாய் அரிசி கூட உபயோக்கலாம். சூடான சாததில் தண்னிர் ஊற்ற கூடாது. ஆறிய பின்பு மண்டட்டியில் போட்டு தண்னிர் ஊற்றி மறு நாள் காலையில் சிறிது மோர் கலந்து சின்ன வெங்காயத்துடன் சாப்பிட்டால் ஜில்லென்றுஇருக்கும். மதியம் வரை பசிக்காதா
krishnaswamy May 4th, 2012, 06:20 PM Brinjal paal kootu (http://www.thehindu.com/life-and-style/Food/article3380426.ece)
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My mother was a good cook and enjoyed making tasty dishes such as this one. Brinjal paal kootu remains a family favourite. This can also be made from potato or lady's finger.
What you need
Brinjal - 1/4 kg
Coconut milk, extracted thrice (Keep aside first milk extract and mix second and third extracts) - 1/2 coconut
Onion, big, chopped - 1
Green chillies, medium, slit in half - 2
Ginger, mashed – 1 inch
Salt - to taste
Curry leaves and coriander leaves – a few
Cooking instructions
Wash and cut the brinjal into medium-sized square pieces. Heat two spoons of oil in a tawa and add mustard. When it splatters add the onion and chilli pieces and sauté. When the onion turns transparent add the brinjal and salt. Allow the brinjal to cook a little in oil and then add water, ginger and curry leaves. When the brinjal is just cooked add the second and third coconut milk extract and allow it to boil a little. Now add the first extract of coconut milk and boil till the a few bubbles appear. Finally add the coriander leaves.
This dish can be used as a side dish for chappathi, poori or hot rice with little dal and ghee.
Sharada Krishnan retired from Government service. She now loves rustling up dishes for her grandchildren and also loves listening to music.
karkal May 8th, 2012, 02:14 AM Indigenous porridge, immense following (http://www.thehindu.com/news/cities/chennai/article3394906.ece)
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Soothing the stomach: Koozhu is commonly made with ‘kezhvaragu’ or ‘ragi’ – finger millet. Photo: A. Muralitharan
It's a modest porridge made from a variety of millets and cereals, but it has a wide and loyal following. Young and old, students and the salaried as well as daily-wage labourers, all vouch for ‘koozhu'. Initially, this indigenous porridge was restricted to temple festivals in the city and its suburbs, but not anymore.Easy to make and soft on the pocket as well as on the stomach, koozhu, for many, is the perfect summer mid-day meal.
A low-cost food item that is both satisfying and nourishing, mobile stalls selling koozhu in 500 ml stainless steel mugs, are all over the city and its suburbs, and their number has risen considerably over the last decade.
“I have been selling koozhu for 10 years now. I started by selling a mug for just Rs. 3. It now costs Rs. 10 all over. My profits have come down due to the numerous koozhu stalls all over Tambaram,” says Anajalai, a native of Tiruvannamalai district.
Koozhu can be made from a variety of cereals, but the most common one used in Chennai is ‘kezhvaragu' or ‘ragi' – finger millet.
Ground ragi is mixed with rice when boiled in water, and allowed to ferment overnight. The mixture is then taken by stall owners in huge stainless steel containers (some even use plastic buckets or pots) into their mobile shops the next morning. Water is added as needed. Diced onions, preferably small ones, are mixed with the porridge and served to customers in half-litre mugs. Customers have several snacks to choose from – the most popular being pickled green chillies, dry roasted chillies, raw mangoes – salted or spiced and ‘sundakkai' (Turkey berry) among many others, including chutneys. Some stalls also have dried fish for certain customers.
“I have this porridge as and when possible. It is ideal for summer. Priced at just Rs. 10, it is the perfect way to beat inflation,” says 73-year-old S. Shanmugam.
According to people who flock to these stalls, even two or three mugs of koozhu pose no strain on the wallet, as a full vegetarian meals costs not less than Rs. 25, while briyani is even more expensive.
krishnaswamy May 11th, 2012, 02:29 AM Cure power! (http://www.thehindu.com/life-and-style/Food/article3404687.ece)
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Getting sick is a definite downer, but there are certain gastronomic upsides
Have you ever wondered how some stuff tastes best only when you're in a particular state? And by state I don't mean ‘contemplative' or ‘pensive'. We're looking at something akin to, uhm, ‘Sick as a dog'. When you're very sick, under the full-blown effects of whatever bug got to you, there's very little you register. And when you're almost well again, you want to do nothing but get out of bed and on with your life. However, there's this zone in the middle, where you're out of the delirious part, but just sick enough for food to bring you comfort. That's our stop. That's where this really great joint is.
A rasam made with powdered pepper, a couple of cloves of garlic and lots of cumin. Mixed generously with rice to make a runny, steaming dish that brings tears to your eyes. Oh yes, the pepper draws out the tears too. For some reason, your sickness muffles the bite of the pepper, the sharpness of the garlic. The first spoonful wakes up your taste buds like a serving of sunshine.
Incidentally, most of the stuff you're given when you're sick is runny and a tad pasty; one major reason why you wouldn't touch it with a barge pole when you're out of it. Oh, but that comes later. Let's stay sick for a little while. Now ‘idli' has always been a bit of a controversy. The little dumpling is either loved loyally, or fiercely hated. However, it must be mentioned, because it always finds its way onto your plate when you're sick, like it or not. It's either a miracle food, or you're mother's decided it's a quick and easy way of wrapping up dinner.
There's the ever-welcome soup and its myriad manifestations. Colds, bad tummies, even particularly painful bruises seem to trigger the soup-mode. And it's always served at insanely high temperatures. But those long minutes of blowing on it, feeling the steam on your face and letting the broth slide in your gullet…sigh. It's like providing your innards with a warm blanket. Bread and milk, or rotis soaked in slightly sugared milk, bring back childhood memories. The milk is just on the other side of warm. There's really no grown-up way to eat this, and you always end up with a trail of milk on your chin. Right on cue, parent fusses over you, wipes your chin. A typically south-Indian recipe for a bad stomach is really thin buttermilk rice, with a piece of very salty, chewy ‘narthangai', a kind of tangerine, sun-dried and salted. When you're feeling like a scuffed and wrung out khadi towel, there really is no meal to equal this.
Every household has its own unique menu for when family falls ill. Boiled bananas, toast, green tea, crackers, malt drinks (ahem, the ones you can mix in milk and serve to children). I daresay none of these tastes as good when you're healthy. You could blame it on the blandness/runniness of the food, or on your weakened condition. But there sure is a secret something that flows from the vulnerable concern, the fragile resolve of the loved one who makes you that meal. It does something to the food. Sniff. I can feel something coming on.
deepu051993 May 30th, 2012, 10:24 AM http://www.thehindu.com/multimedia/dynamic/01085/16MAY_TYAVINS01_BU_1085959e.jpg
When Mohammad Ibrahim and his family returned from Burma as refugees in 1960s, they brought with them attho, mohingha, khoshwe, paycho and hinncho: dishes from the traditional Burmese cuisine that today have their own loyal following at the Burma bazaar at Theppakulam.
Set up over thirty years ago by M.S. Ahamad Hussain, it was the first place in the city to sell what is now locally known as Burma noodles.
The pushcart on which the foods have been stacked looks like any other street food stall in the city. But a closer look reveals reddish orange noodles, shredded cabbage, caramelised onions, containers of coloured masala powders, and a creamy broth.
“My brother-in-law put up shop here in 1979 to cater to the Burmese refugees who were the only shop owners back then at the Burma bazaar,” says Mohammad Ibrahim, who joined the business around 1996.
Though the number of Burmese refugees at the bazaar has steadily fallen, he says their food has found many local fans. “When we began not many locals understood what we sold and were hesitant to try it out, but over time the word spread and now our main customers are school children, families, and shop owners in the locality.”
To cater to the increased demand, six members of their family now work at the shop and Mohammad says they produce their own noodles to retain the authenticity. “Five years ago we also opened a small place that can seat around 50 people to manage the crowds ,” he adds.
A machine brought from Italy is used to make khoshwe (coloured noodles) or mohingha (white noodles) which resemble Italian spaghetti, says Mohammad.
“The hinncho that is poured over the noodles, is a sweet and spicy broth made from plantain stem, pepper and garlic; the deep-fried paycho, which is crumbled on to the dishes, is made from rice flour and lentils and is like a larger, crunchier version of the thattai; and attho is made by mixing shredded cabbage, raw onion slivers, eggs, noodles and curry masala,” he says explaining the various dishes.
The fastest selling dish at their stall, which is open between 4 pm and 10.30 pm, is the minced egg noodle fry.
“Though Burmese food is available at a few places in Burma Colony (near airport) and West Boulevard Road , none of them can capture the essence of Burmese cooking as well as the shop at Theppakulam,” says Sandra Subramaniam from Burma. Since she was there till her teenage, she is very attached to the cuisine, which uses a lot of healthy ingredients and minimum oil. “My craving for their food makes me drive all the way from K.K.Nagar to Theppakulam for a quick bite.”
However, there is one traditional Burmese dish that Sandra hasn't been able to find anywhere: laffhay, a pickle made from a combination of tea leaves. “It's a great side dish for green tea and has a unique sharp taste,” she says.
Courtesy : Mr. Raja / Trichyportal
^^May not be related to TN Cuisine, but sold in TN:):)
venkyinblr May 30th, 2012, 10:59 AM Authentic Thanjavur Samayal:
1. Vazhaippu Paruppu Usili
2. Avial
3. Chinna Vengayam(small onion) Sambar..
4. Drumstick "Poricha" kuzhambu...(need to use moong dal instead of Toor Dal).
5. Thanjavur "maavadu". small mangoes processed with hot chilli paste.
6. Thanjavur "moor" milagai..
Infact 'Sambar' dish was invented in Thanjavur by a Maratha culinary expert named Shambaji ,way back in 18th century.The world owe a lot to Thanjavur's Sambar , yet another invention from the cultural city of south india.
kannan infratech June 1st, 2012, 02:03 PM Have you guys tasted Koozh which is distributed in Mariyamman or Shakthi temples ?
I love them esp when they are watery (mixed with Neer Moru) with pieces of cucumber, raw mango and green chillies.
Some take it thick as food and you can last for 8 - 10 hours before next meal.
staravindan June 1st, 2012, 10:03 PM kannan infratech
i hav tasted koozh(thick) on couple of occasion ....i found it difficult to digest .... taste differ from person to person
but not from any temple fest ....may be koozhu served in temple may taste good ....
i iwll try next time at temple for sure
krishnaswamy June 1st, 2012, 10:10 PM Have you guys tasted Koozh which is distributed in Mariyamman or Shakthi temples ?
I love them esp when they are watery (mixed with Neer Moru) with pieces of cucumber, raw mango and green chillies.
Some take it thick as food and you can last for 8 - 10 hours before next meal.
Kannan sir,
as part of our family tradition, we distribute rice porridge every year.
though we mix lot of butter milk, green chillies, we did not mix cucumber and raw mango.
but during that function, we(youth-ellarum) buy big mangoes in the village shops, taste them and walk back to our home(2 km) with lot of fun.
also we will collect raw sugarcane juice in a "big" bucket from our farms, take home, add lemon juice to it. awesome..
in the farm, when they were preparing jaggery, before it become solid, we will take that mix in a "fluid" form...we call it as "javvu"
hm.. athu oru kanakalam..
kannan infratech June 2nd, 2012, 12:40 PM kannan infratech
i hav tasted koozh(thick) on couple of occasion ....i found it difficult to digest .... taste differ from person to person
but not from any temple fest ....may be koozhu served in temple may taste good ....
i iwll try next time at temple for sure
Koozh is supposed to be easy to digest than the normal rice. :)
Variations are called Kanji in TN. Ganji in Kerala.
Kathiri Veyil la 2 glass kudicha Aha Ahaha Ahahaha......
darkprinz June 3rd, 2012, 12:00 PM Have you guys tasted Koozh which is distributed in Mariyamman or Shakthi temples ?
I love them esp when they are watery (mixed with Neer Moru) with pieces of cucumber, raw mango and green chillies.
Some take it thick as food and you can last for 8 - 10 hours before next meal.
Koozhu with sambar :cheers:
sshivakumar June 4th, 2012, 06:03 AM Koozh is supposed to be easy to digest than the normal rice. :)
Variations are called Kanji in TN. Ganji in Kerala.
Kathiri Veyil la 2 glass kudicha Aha Ahaha Ahahaha......
And it is congee (http://en.wikipedia.org/wiki/Congee) in Chinese. I was surprised when one of my Chinese friend updated her FB status with a picture and called it Congee..
madurakarenda June 4th, 2012, 06:14 AM Yesterday had Tamarind rice, Curd rice and Vadai in Srirangam temple Prasada stall.
Tamarind rice was mass with great spicy taste. :cheers:
Other two items were also sema delicious!!
thillai_selvan June 4th, 2012, 08:51 AM ^^ When we went to Srirangam had a tasty Athirasam(suda suda)....
dhandapanik June 4th, 2012, 09:04 AM Yesterday had Tamarind rice, Curd rice and Vadai in Srirangam temple Prasada stall.
Tamarind rice was mass with great spicy taste. :cheers:
Other two items were also sema delicious!!
I'll never miss this while going to Sri Rangam temple. :cheers:
I like laddu, Murukku in Meenakshi amman temple.. I love tasting them while sitting in Pottramaraikulam steps.
You can also try tamarind rice, Medhu vada in Thirumoghur Kalamegha perumal temple. :)
madurakarenda June 4th, 2012, 09:37 AM I like laddu, Murukku in Meenakshi amman temple.. I love tasting them while sitting in Pottramaraikulam steps.
+ Sweet appam also :cheers:
You can also try tamarind rice, Medhu vada in Thirumoghur Kalamegha perumal temple. :)
+1. Have tried food in almost all temples around Madurai. Prasada stall output in Tiruparankundram will also be nice.
dhandapanik June 4th, 2012, 10:43 AM + Sweet appam also :cheers:
+1. Have tried food in almost all temples around Madurai. Prasada stall output in Tiruparankundram will also be nice.
True. TPK is also good.
How about Alagarkovil's Dosa.. I forgot the exact name.
https://lh6.googleusercontent.com/-Fbj0dM3hG8o/SLK4glNtHqI/AAAAAAAACjk/0WZrDT9dj2I/s640/DSC01657.JPG
Link (https://lh6.googleusercontent.com/-Fbj0dM3hG8o/SLK4glNtHqI/AAAAAAAACjk/0WZrDT9dj2I/s640/DSC01657.JPG)
madurakarenda June 4th, 2012, 10:52 AM True. TPK is also good.
How about Alagarkovil's Dosa.. I forgot the exact name.
Link (https://lh6.googleusercontent.com/-Fbj0dM3hG8o/SLK4glNtHqI/AAAAAAAACjk/0WZrDT9dj2I/s640/DSC01657.JPG)
The name will be something like "சம்பா dosai" :) Thanks for reminding that dish :cheers:. I am a fan of it since childhood.
dhandapanik June 4th, 2012, 11:02 AM The name will be something like "சம்பா dosai" :) Thanks for reminding that dish :cheers:. I am a fan of it since childhood.
Right.. Its samba dosai only.
kannan infratech June 4th, 2012, 12:39 PM What about the Aravanai Prasadams at Madurai Alagar Koil & Srivilliputtur Andal temples ?
They use a special ghee and the dishes will stay edible for many days / weeks.
Kuzhal Murukku, Dosai (So thick but very soft) , Curd Rice with vegetable venjanam & cut mangoes.
P.S. The items which are sold in the prasadam counters are not made by the authentic traditional cooks in many temples. The HRCE Dept auctions the service and the highest payer gets the order.
Please try the items from the temple kitchen - which are distributed after every ritual. You may also book and order - Min 1 Kg or 1 Padi.
Arasu June 5th, 2012, 04:23 AM Koozhu with sambar :cheers:
Koozh with moru is tasty.
Arasu June 5th, 2012, 04:30 AM + Sweet appam also :cheers:
Along with laddu, if I remember correct, they serve adhirasam also in Meenakshi amman temple. They are very tasty.:cheers:
I was there last July. :)
nambi83 June 11th, 2012, 06:42 AM 7OtxLENK7QU
ISErQqTh9kU
thillai_selvan June 13th, 2012, 08:04 AM Cashew nut Macaroons of Tuticorin / Thoothukudi :cheers:
http://3.bp.blogspot.com/_BtRvCjCVBpQ/TKy0jrNejeI/AAAAAAAAPYE/9omwot8LKxM/s400/PA060323+copy.jpg
Link : http://niyasworld.blogspot.in/2010/10/cashew-nut-macaroons-of-tuticorin.html
kannan infratech June 13th, 2012, 12:02 PM Cashew nut Macaroons of Tuticorin / Thoothukudi :cheers:
http://3.bp.blogspot.com/_BtRvCjCVBpQ/TKy0jrNejeI/AAAAAAAAPYE/9omwot8LKxM/s400/PA060323+copy.jpg
Link : http://niyasworld.blogspot.in/2010/10/cashew-nut-macaroons-of-tuticorin.html
The only sweets I love are (Apart from Chocolates) :)
Macaroons (Raja Bakery)
Srivilliputhur Paal Kova.
krishnaswamy June 20th, 2012, 06:09 AM Ensooooooooooooy the Picture
https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-ash3/534425_443371425682790_1310431222_n.jpg
krishnaswamy June 20th, 2012, 10:21 PM http://www.thehindu.com/multimedia/dynamic/01119/21mp_Chef_Jacob1_J_1119479f.jpg
Jakob’s Kitchen (http://www.thehindu.com/life-and-style/Food/article3550867.ece)
madurakarenda June 22nd, 2012, 06:31 PM I guess it is time to hand the responsibility to some other region forumers :) -> Very much food strarved. Kannan sir, please decide in which direction we shall go. Nellai side or Kongu side?
thillai_selvan June 28th, 2012, 09:08 AM Kannan sir's favorite ;)
In search of Srivilliputtur Palgova
http://www.thehindu.com/multimedia/dynamic/01120/24_SM_PALGOVA_1_1120444g.jpg
http://www.thehindu.com/multimedia/dynamic/01120/24_SM_PALGOVA_1120443g.jpg
http://www.thehindu.com/multimedia/dynamic/01120/24_SM_PALGOVA_2_1120445g.jpg
More (http://www.thehindu.com/arts/magazine/article3554551.ece)
kannan infratech June 28th, 2012, 09:53 AM Thillai
TFS.
I read it online earlier and enjoy reading it now.
TN Co Op Milk Society is not able to meet the local demand from the production from the local kitchen. They make it elsewhere also and sell the packaged goods all over TN. May not be authentic SVPR Paal Khova.
Singh (Settu) Kadai ie Singh's shop near Andal Koil:
I am Singh's customer from my primary school days. The next day after my last annual examns, I will sell all my note books and papers by weight and buy in return Wheat Halwa, Kara Sev, Mixture & Paal Khova from Sait.
Even now, when ever I go to SVPR, I buy Paal Khova, Kara Sev & Wheat Halwa from Singh's shop.
Additional Information:
I had a few classmates in Primary & Secondary school whose names were Man Sigh, Thodarmal, Merchant.
madurakarenda June 28th, 2012, 10:07 AM ^^ Fav of mine too! Have anybody had milk sweets from 'Narsingh sweets' in Mela aavani moola street in Madurai?
Next time if any of our guys come to Madurai, please head there without fail, a best place to fetch some, and also a pappad shop in Vittavaasal opposite to Amman Sannathi entrance (Tasty and spicy 'Andhra idly podi'), a pack costs around Rs. 15 /- it will lit red lights on some's back :lol: But really delicious combination for idly. I use to sprinkle the spicy podi over halfboil and feast on it.
mduvignesh June 28th, 2012, 11:11 AM True. TPK is also good.
How about Alagarkovil's Dosa.. I forgot the exact name.
Link (https://lh6.googleusercontent.com/-Fbj0dM3hG8o/SLK4glNtHqI/AAAAAAAACjk/0WZrDT9dj2I/s640/DSC01657.JPG)
Oh no... :( D'Pani :bash: to you... :) :) :)
I miss it, i like Alagar koil dosa very much.
dhandapanik June 28th, 2012, 02:21 PM Oh no... :( D'Pani :bash: to you... :) :) :)
I miss it, i like Alagar koil dosa very much.
Why bashing me sir.. :)
mduvignesh June 28th, 2012, 04:32 PM Why bashing me sir.. :)
Kolapasila irundhen.. photo paatha odane pasi romba adhigam aayiduchu.. adhan... :) Need to have this dosa next time when i go to MDU.
venkyinblr July 2nd, 2012, 09:55 AM Marathas and Sambaar
http://static.dnaindia.com/images/cache/1708835.jpg
While each state has its own take on the sambaar and how it came into existence, the story of how it got its name has just one legend. Legend has it that sambaar as it is today, originated in the kitchen of the Thanjavur Maratha ruler Shahji, during the 18th century. An Iyengaar oral tradition has passed down through generations claiming that the first preparation of this hallowed dish was within the erstwhile Maratha king’s courts. Sriram Aravamudan, who comes from a long line of Mandyam Iyengaars on one side of his family, tells us, “It is believed that Shahji had a liking for a Marathi dish called amti, which had kokum as one of its main ingredients. In one particular season, the kokum which was imported from his Maratha homeland ran out of supply and the king kicked up quite a fuss, wanting to eat some amti, even if out of season. The royal cooks were summoned and they asked the king to describe what he wanted. Once they understood what he wanted, they decided to experiment with the locally available tamarind — the sour taste being a huge part of amti and the eventual sambaar — the dish was prepared as per the king’s discretion, using pigeon peas, vegetables, spices and tamarind pulp was added instead of kokum. The dish was first served when the king’s cousin Sambhaji came visiting and joined the king for lunch. The new dish was a huge success and as was the tradition of the day, was named after the visiting guest, hence — sambaar. Sambaar became a royal dish that was served at the king’s meals ever since.” This legend is quite popular and most Iyers and Iyengaars claim that sambaar had it origins as such.
http://www.dnaindia.com/lifestyle/report_the-saga-of-sambaar_1708670
geico2000 July 9th, 2012, 05:37 PM http://i.huffpost.com/gadgets/slideshows/236704/slide_236704_1181816_free.jpg
http://travelblog.viator.com/10-foods-to-try-before-you-die/
http://www.huffingtonpost.com/viator/10-foods-around-the-world_b_1576005.html#slide=1181816
thillai_selvan July 10th, 2012, 03:07 PM ^^
Sorry it not contains only Tamil cuisine
http://tm.dinakaran.com/pdf/2012/07/10/20120710b_008108022.jpg
http://tm.dinakaran.com/pdf/2012/07/10/20120710b_008108024.jpg
http://tm.dinakaran.com/pdf/2012/07/10/20120710b_008108025.jpg
http://tm.dinakaran.com/pdf/2012/07/10/20120710b_008108026.jpg
http://tm.dinakaran.com/pdf/2012/07/10/20120710b_008108027.jpg
http://tm.dinakaran.com/pdf/2012/07/10/20120710b_008108028.jpg
kannan infratech July 10th, 2012, 05:24 PM Do we have any equivalent to Momos ?
In Nepal, I binge on Veg Momos. They say Burmese Momos are better.
murlee July 10th, 2012, 05:30 PM Kozhukattai maybe? Only difference is, here we have sweet stuffings while momos don't..
kannan infratech July 10th, 2012, 05:35 PM Kozhukattai maybe? Only difference is, here we have sweet stuffings while momos don't..
Enga ! Kara Kozhukkattai unga veetula panna mattangala ?
The thin skin is the master piece which melts in your mouth.
murlee July 10th, 2012, 05:40 PM Enga ! Kara Kozhukkattai unga veetula panna mattangala ?
The thin skin is the master piece which melts in your mouth.
Oh!! But, kozhukkatai naale sweet version thange nyabagam varudu..
Chicken momos are nice too! But the highlight of momos is the sauce they are to be eaten with.. Sema spicy!
krishnaswamy July 19th, 2012, 10:58 PM http://www.thehindu.com/multimedia/dynamic/01148/18_MP_FILTER__1148828f.jpg
Bean there, brewed that (http://www.thehindu.com/life-and-style/metroplus/article3657625.ece)
Can’t do without filter coffee, but don’t have the time? Bean Boy promises to deliver the decoction at your doorstep
If you thought you couldn’t sell coal to Newcastle, think again. Here’s a smart lady who is re-packaging filter coffee to sell it right back to Tamilians. On Sunday morning, many Chennai households woke up to find a small bottle filled with suspicious dark liquid lying alongside copies of The Hindu on their doorsteps. A wary sniff revealed that it was coffee. An accompanying pamphlet confirmed this.
Bean Boy, the brainchild of Geetha Saravanan, has been set up to deliver your daily shot of morning java right at your doorstep. Geetha is banking on the fact that all self-respecting Chennai-ites want to start their day with filter kaapi but they might no longer have the time, leisure or know-how to get it just right.
Think of the kaapi fanatic’s traditional routine. Set water to boil, spoon freshly ground beans into copper filter, pour boiling water just so on the coffee grounds and wait for it to drip, drip, drip till there’s enough thick and fragrant brew to make that perfect tumbler of morning kaapi. That’s a good chunk of e-mail, Facebook, and gym time gone. Enter Bean Boy, who promises to take over this entire holy ritual, plus pour the decoction into a bottle and deliver it home (in and around Adyar and OMR, for now).
Geetha uses Chikmagalur Robusta beans with a dash of chicory, ground just hours before being processed through steel micromesh filters for that extra smooth and fragrant brew. Users can buy tokens in advance and exchange them each morning. Priced at Rs. 21 for 100 ml (about four cups of strong coffee) the decoction can stay fresh for days, says the enterprising Geetha, who plans to test-market to morning walkers on Besant Nagar beach this week.
Full marks for the idea, but we are a bit dismayed by the packaging. You cannot hope to lure filter purists with something that looks like a turpentine bottle. We’re hoping Bean Boy will work on that. Meanwhile, if you want to have your coffee and filter it too, this might be just the trick. Call 91761 06319 for your daily fix.
venkyinblr August 14th, 2012, 03:24 PM கடை: தேவர்ஸ் பிரியாணி
ஸ்பெஷல்: விறால் மீன் வறுவல்
தேவர்ஸ் பிரியாணி கடை விறால் மீன் வறுவல் சுவைக்கு தஞ்சாவூரே கிறங்கிக் கிடக்கிறது. ரயிலடி, ஆத்துப்பாலம் என இந்தக் கடையின் இரண்டு கிளைகளிலுமே கூட்டம் கும்முகிறது.
கடையின் உரிமையாளர் கே.ஆர்.ஜி.முத்துவிடம் பேசினேன். ''1960-லேயே எங்க அப்பா இந்தக் கடையை கண்டியூர்ல ஆரம்பிச்சார். 1990-ல்தான் நாங்க தஞ்சாவூருக்கு வந்தோம். கண்டியூர்ல இருந்தப்பவே எங்க கடை விறால் மீன் வறுவல் ரொம்ப ஃபேமஸ். இப்போ தஞ்சாவூர்லேயே எங்களுக்கு ரெண்டு பிராஞ்ச் இருக்கு. டி.ஆர்.பாலு, கே.என்.நேரு... இப்படி தஞ்சாவூர், திருச்சியைச் சேர்ந்த அரசியல் வி.ஐ.பி-க்கள் பலரும் எங்க கடையோட ரெகுலர் கஸ்டமர்கள். கவிஞர் வைரமுத்து, நடிகர் பிரபு ரெண்டு பேரும் தஞ்சாவூருக்கு வந்தாங்கன்னா... அவங்களுக்கு எங்க கடையில இருந்து விறால் மீன் வறுவல் பார்சல் போகும்.
மஞ்சள் தூள், மிளகாய்த் தூள்னு எல்லாம் நாங்களே மூலப்பொருட்களை வாங்கி பக்குவமாக் காயவெச்சு, அரைச்சு பொடி பண்ணி,. அதைத்தான் வறுவலுக்குப் பயன்படுத்துவோம். அதே மாதிரி உயிருள்ள மீன்தான் வாங்குவோம் அப்பதான் டேஸ்ட் நல்லா இருக்கும். மத்த கடைகள்ல மீன் துண்டுகளை எண்ணெய் சட்டியில் போட்டு பொறிச்சுத் தருவாங்க, ஆனா, நாங்க வீட்டு முறைப்படி தோசைக்கல்லில் போட்டு வறுத்துத் தருவோம். இவைதான் எங்க கடை விறால் மீன் வறுவலோட ரகசியங்கள்'' எனறு பூரித்தார்.
விறால் மீன் வறுவல் செய்யத் தேவையானவை:
விறால் மீன் - 1 கிலோ
தேங்காய்த் துருவல் - 100 கிராம்
தக்காளி - 30 கிராம்
மிளகாய்த் தூள் - 100 கிராம்
மஞ்சள் தூள் - தேவையான அளவு
முட்டை - ஒன்று
சோம்பு, சீரகம் - தேவையான அளவு
லேசாக நசுக்கப்பட்ட சிறிய வெங்காயம் - தேவையான அளவு
கரைத்த புளி - தேவையான அளவு
உப்பு - தேவையான அளவு
செய்முறை: சிறிய வெங்காயம், சோம்பு, சீரகம் ஆகிய மூன்றையும் மிக்ஸியில் போட்டு கொரகொரப்பான நிலையில் இருக்கும் பதத்தில் அரைக்கவேண்டும். அதுபோலவே தேங்காய்த் துருவலுடன் தக்காளியைச் சேர்த்து மிக்ஸியில் அரைக்க வேண்டும். பிறகு, மிளகாய்த் தூள், மஞ்சள் தூள் மற்றும் உப்பு ஆகியவற்றைக் கலக்க வேண்டும். மேற்கண்ட அனைத்தையும் ஒரு பாத்திரத்தில் வைத்து முட்டையை உடைத்து அதன் மீது ஊற்றி நன்றாகக் கிளற வேண்டும். இந்த மசாலாவில் சுத்தம் செய்யப்பட்ட மீன் துண்டுகளை ஒரு மணி நேரம் ஊற வைத்து, பின்பு அதை தோசைக் கல்லில் போட்டு நன்கு சிவக்கும் வரை வறுக்கவேண்டும். செம டேஸ்ட்டான விறால் மீன் வறுவல் ரெடி!
- உ.அருண்குமார்
படங்கள்: கே.குணசீலன்
http://www.vikatan.com/envikatan/article.php?aid=22770&sid=618&mid=33
^^Thanjavur thevars Biryani Viral meen Dish in Vikatan..Naaku oruthu..Yummy sir Yummy :cheers:
kannan infratech August 17th, 2012, 11:43 AM A hilarious Blog Post on Vattha Kuzhambu & Vengaya Sambar :
If Valmiki and Vyasa took Indian Epic writing to pinnacle of glory, if Shakespeare and Milton lent lustre to English Literature, if Lindwall and Miller tormented the batsmen the world over and always haunted in pair, if Gandhiji and Vinobhaji instilled spirituality in politics, Vattha Kuzhambhu and Vengaya Sambar, demonstrate the Tamil's culinary skill at its sharpest best.
Vattha Kuzhambu and Vengaya sambar, like Sehwag and Sachin, would always dominate the scene and that is the reason perhaps they are not served on plantain leaves in marital lunches. Any other sambar, needs the support of a thair pacchadi, avial, olan, parrupu usili and karakari, to survive the lunch. Remove the support of the various vegetables save one and sambar would surrender at once - a roaring lion, only when there is a retinue around. Not Vengaya Sambar. It can stand its ground in testing time. When Vengaya Sambar is around, like one's own wife, who would glance at Avial or pacchadi, mere coquettes, though they may have inviting looks?
"In small things we just beauty see,
In short measure, life may perfect be",
says Shakespeare in one of his sonnets, underlying the fact that it is the small vengayam that we are talking about. In Travancore, small vengayam is called ulli or Eerulli. The larger one doesn't deserve a treatise to write about.
Vattha Kuzhambu and Vengaya Sambar can conquer the world with the help of a single vegetable to play a subordinate role, as Kapil Dev played that world conquering game, with Syed Kirmani at the other end. When Concerns in Mumbai served Vengaya Sambar with Potato karakari on Thursdays, a serpentine queue with saliva oozing out, would wait for hours. If no vegetable is available, Vattha Kuzhambu can still hold its sway with the help of a roasted appalam. Sorry my Palakkad brothers and sisters. Our pappadam cannot measure upto the expectations of Vattha Kuzhambu. They are not made for each other. It is always ensnared by the amorous advances of appalam.
Chutta appalam, like chundaikai or karela, can also immerse in Vetta kuzhambhu, reiterating the fact that it is part of the household and not a mere catalytic agent.
And yet, we deny them their legitimate place in marriage lunches; instead we relegate them to the light dinner on the marriage day when all the ceremonies are over and only a few are around. Why treat your best batsmen as tailenders? Is it because all other vegetables have ganged up to isolate Vattha Kuzhambhu and Vengaya Sambar, so that they too are noticed? Would it be a blasphemy if we serve Vattha Kuzhambhu and Vengaya Sambar in saddhies of Sasta preetis, instead of several vegetables and varieties of payasams? After all payasams were dictated by palate and not prescribed by Shastras.
Idli and Mulagapodi are always made for each other. And yet, Chutney and Vengaya Sambar are not looked upon as the 'the other woman'. What more, Vengaya Sambar can also lend legitimacy to Idli and dosai and take them to dizzy heights.
If Vengaya Sambar and Potato Karakari is unparalleled, Koorkai, Chenai and Banana also go well with it. It does not need varieties of vegetables or pathnis as it strictly follows Lord Sriram.It chooses one and remains loyal. However, Vattha Kuzhambhu is too strong a personality to entertain Idli and Dosai. It prefers to stand alone or mingle with a few lesser mortals. It is a little complex personality and yet has popular appeal.
One needs the arbitrating skills of a Solomon Pappaya to decide whether Vengaya Sambar emerges out better when prepared with Sambar Powder or ground coconut and other ingredients. To put in Brahminical tamil, whether Podi potta sambar scores over arachuvitta sambar, if Vengayam is the main ingredient? I am for one, is a protagonist of vengaya sambar, prepared with sambar powder. The vengayam here is endowed with a rare ability, as the overcast sky does to a swing bowler. When ground coconut is used, the sharpness of Vengayam is bludgeoned as the effectiveness of a pace bowler is, in a flat wicket. Fortunately, Vetta Kuzhambhu does not face such a threat from coconut. I may be torn into pieces by some of the well known professional cooks or mamas and mamis from Palakkad for this sacrilegious statement. It is availability that dictates the ingredients and develop the taste.
One major area where Vattha Kuzhambhu differs from its brother Vengaya Sambar is in longevity. As some of its ingredients are basically preservatives, Vattha Kuzhambhu is blessed with a longer shelf life. Vengaya sambar suffers from Balarishtams if not alpa-ayusu.
Vengaya Sambar, as the very name suggests, leans on good quality small onions, for survival. Vattha Kuzhambhu does not need such singular support. It needs varieties of ingredients and deft handling which is available aplenty in Thanjavur and Trichi. ( yours truly is a poor soul from Travancore).
Let young mothers and fathers dissuade their children from Pav Bhaji and Pani poori and instead eulogise them, if they show proclivity towards Vengaya Sambar and Vattha Kuzhambhu.
wlbkng August 22nd, 2012, 10:19 PM Mulligatawny, Madras Mulls and curry powder
http://www.thehindu.com/multimedia/dynamic/01185/TH22_rasam_JPG_1185037f.jpg
From Madras pancakes to kidney toast à la Madras, the region’s contribution to international cuisine is legendary
What did Madras contribute to international cuisine? There is of course the ubiquitous mulligatawny, the Anglo-Indian answer to soup. Legend has it that Tamil cooks had no idea what soup was but knew their rasam and so, pepper (milagu) added to water (tanni) became mulligatawny. To this was added some rice, a few vegetables and some slivers of meat, and the dish as we know it today was ready. The English in Madras had this in such large quantities that old East India Company hands from this city were known as Madras Mulls.
But there are other lesser-known dishes. Have you heard of a Madras pancake? Try this recipe: “To six eggs, well beaten, add six tablespoonfuls of boiled rice, sugar to taste, a little pounded cinnamon, and a little orange flower water; mix all well together and fry in butter to a good colour. When served, divide it into quarters and strew over with pounded lump sugar.” This is from the Domestic Dictionary and Housekeepers Manual, published in London in 1842. The question is, what is Madras about this dish?
Yet another mystery is kidney toast à la Madras. As per one account, this involved three large sheep’s kidneys cut lengthwise, skewered, seasoned with pepper, salt and a pinch of “Nepaul or cayenne pepper”; immersed in well-beaten egg… and so on. The recipe is a fairly longish one and Arthur Herbert Cleveland Kenney-Herbert (pen name Wyvern) in his best-selling Culinary Jottings for Madras, in1885, primly labelled the process as “not dainty.” Once again, what was Madras about the dish is a mystery.
Over a period, more dishes made their appearance — Turkey Madras, Herring Madras, Duck Madras and even Olive Madras. They all claimed to be spicy and hot and that perhaps was the connection. In which case, the Madras pancake is the odd one out. They were all addictive and Nabobs returning from Madras with enormous fortunes, sometimes took back their native cooks too.
Like mulligatawny, another strong survivor, which appears to reinvent itself each century is the Madras curry powder. According to Wyvern’s 1885 treatise, Barrie’s Madras curry powder and paste was the best. Rather ironically, this was sold not in Madras but at Leicester Square, London. True to nature, Wyvern also felt that the best mulligatawny was to be had in England. Wyvern’s recipe for Madras curry powder included turmeric, coriander, cumin and poppy seeds, fenugreek, dry ginger, dried chillies and peppercorn. And any dish that had this curry powder added to it became something ‘Madras’ or the other.
A few years later, Venkatachellum’s curry powder became the rage. At least it was made in Madras. And it supplied curry powder to Buckingham Palace. Now every British-Indian eatery boasts of its own version of the curry powder. But they all agree the basic ingredients are as listed by Wyvern. To think that he wrote it here and it was published by our own Higginbothams.
http://www.thehindu.com/news/cities/chennai/article3804488.ece
venkyinblr August 30th, 2012, 09:04 AM ஜெயராம் கடை இறால் ஃப்ரை!
http://www.vikatan.com/entrichy/2012/08/mjcyod/images/resipee-3%282%29.jpg
சிதம்பரம் டு மயிலாடுதுறை சாலையில் இருக்கும் புத்தூர் மிகச் சிறிய ஊர்தான். ஆனால், மதியம் 12 மணி தொடங்கி மாலை 3.30 வரை அந்த ஊர் போக்குவரத்து நெரிசலில் திணரும். காரணம்... ஜெயராம் கடை.
மிகச் சிறிய டீக்கடை போல புகை படிந்த அந்தக் கீற்றுக் கொட்டகையில் சாப்பிட பாண்டிச்சேரியில் இருந்துகூட வி.ஐ.பி-க்கள் வருகிறார்கள். 50 கி.மீ. தூரத்தில் ஏதேனும் வேலைக்காக வந்தவர்கள்கூட, 'வேலையை முடிச்சுட்டு அப்படியே மதியம் ஜெயராம் கடையில சாப்பிட்டு வரலாம்’ என்று திட்டமிடுவார்கள். எல்லோரையும் வசீகரிக்கச் செய்யும் சுவைகொண்டது ஜெயராம் கடை அசைவச் சாப்பாடு.
http://www.vikatan.com/entrichy/2012/08/mjcyod/images/resipee-8.jpg
வஞ்சிரம் மீன் வறுவல், சிக்கன் ஃப்ரை என்று அயிட்டங்கள் இருந்தாலும், ஜெயராம் கடையின் இறால் வறுவல் அசைவப் பிரியர்கள் கொண்டாடுகிற ஒன்று. வாடிக்கையாளர்கள் 'இறால் ஒரு பிளேட்’ என்று ஆர்டர் கொடுத்துவிட்டுத்தான் கைக்கழுவவே போகிறார்கள். நேர்த்தியாக விறகு அடுப்பில் தோசைக் கல்லில் இறால் வறுக்கிறார் ஜெயராமன். சாப்பிடும்போது இறால் குழம்பை எடுத்துவந்து, ''கொஞ்சமாவது போட்டுக்குங்க'' என்று வற்புறுத்தி ஊற்றுகிறார் ஜெயராமன்.
இயக்குநர் சேரன், புதுச்சேரி அமைச்சர்கள், டெல்டா பகுதி அரசியல்வாதிகள் என்று பலரையும் தனிச் சுவையால் கட்டிப்போட்டு இருக்கிறது ஜெயராமன் கடை. இறால் ஃப்ரை செய்முறை பற்றி ஜெயராமனிடம் கேட்டபோது...http://www.vikatan.com/entrichy/2012/08/mjcyod/images/resipee-1.jpg
தேவையான பொருட்கள்:
இறால்: தோல் நீக்கி உரித்தது - 1 கிலோ
பெரிய வெங்காயம் - 300 கிராம்
தக்காளி - 250 கிராம்
சீரகத் தூள் - 50 கிராம்
மிளகுத் தூள் - 50 கிராம் http://www.vikatan.com/entrichy/2012/08/mjcyod/images/resipee-6.jpg
மிளகாய்த் தூள் - 50 கிராம்
இஞ்சி - 50 கிராம்
பூண்டு - 100 கிராம்
எண்ணெய் - 100 மி.லி.
உப்பு, கறிவேப்பிலை - தேவையான அளவு
செய்முறை:
http://www.vikatan.com/entrichy/2012/08/mjcyod/images/resipee-5%281%29.jpg
http://www.vikatan.com/entrichy/2012/08/mjcyod/images/resipee-7.jpg
இறாலை நன்றாகச் சுத்தம் செய்து, நான்கு முறை நல்ல தண்ணீரில் கழுவி எடுத்துக்கொள்ள வேண்டும். இஞ்சியையும் பூண்டையும் விழுதாக அரைத்து வைத்துக்கொண்டு, வெங்காயம் மற்றும் தக்காளியைச் சிறியதாக நறுக்கிக்கொள்ள வேண்டும். இறாலை நன்கு வேகவைத்துப் பின் எண்ணெய் சட்டியில் எண்ணெய் ஊற்றி அதில் நறுக்கிய வெங்காயம், தக்காளியைப் போட்டு வதக்கி அதனைத் தனியாக எடுத்து வைத்துக்கொள்ள வேண்டும். பிறகு எண்ணெய் சட்டியில் எண்ணெய் ஊற்றி அதில் மிளகுத் தூள், சீரகத் தூள், மிளகாய்த் தூள், உப்பு ஆகியவற்றைப் போட்டு அதில் இறாலையும் கொட்ட வேண்டும். எல்லாமும் நன்றாகக் கலந்து மிளகாய்த் தூள் கலருக்கு இறால் வரும்வரை வதக்க வேண்டும். பிறகு விழுதாக அரைத்து வைக்கப்பட்டு இருக்கும் இஞ்சி, பூண்டையும் அதில் போட்டுக் கிளறி, முக்கால் பதத்துக்கு வெந்தவுடன் அடுப்பில் இருந்துஇறக்கி வைத்துவிட வேண்டும். சிறிது நேரம் கழித்து திரும்பவும் கொஞ்சம் எண்ணெய் ஊற்றி இறாலை வேகவைக்க வேண்டும். கொஞ்சம் மிளகுத் தூள், கருவேப்பிலை போட்டு இறக்கிவைக்க வேண்டும். இறால் மொர மொரப்புடன் சுவையாக இருக்கும்.
பிறகு என்னங்க... ஜமாய்க்க வேண்டியதுதானே?
http://en.vikatan.com/article.php?aid=23194&sid=639&mid=33
uppili September 10th, 2012, 04:23 AM பதநீரை தேன் போன்ற பதம் வரும் வரை காய்ச்சி, அதில் புளி போட்டு ஒரு பானையில் வேடு கட்டி வைத்து விடுவார்கள். மூன்று மாதம் கழித்து அதைச் சாப்பிட்டால் புளிப்பும் இனிப்புமாக சுவையிருக்கும். இதன் பெயர் "புளிப் பதநீர்'.
* பதநீரோடு அரிசி மாவு, தேங்காய்ப் பால், சுக்கு, வெந்தயம் சேர்த்து "அரிசிக்காடி' செய்வார்கள். அதன் சுவையை எழுத்தில் எழுத முடியாது.
* நாஞ்சில் நாட்டில் எல்லாருடைய வீடுகளிலும் அடுப்புக்கு நேர் மேலே "கருப்பட்டியறை' என்று ஓர் அறை இருக்கும். அதற்குள் கருப்பட்டியை வைத்து மூடிவிடுவார்கள். அன்றாடம் அடுப்பின் கதகதப்பில் நன்கு உலர்ந்து மேல் பகுதி கறுத்துப் போயிருக்கும். நான்கைந்து மாதங்கள் கழித்து உடைத்தால் உள்ளே மஞ்சள் நிறத்தில் இருக்கும். சாப்பிட்டால் சுவை நரம்புகளைச் சுண்டி இழுக்கும். கருப்பட்டி பதநீரின் தயாரிப்பு.
* பதநீரை சிறிது சுக்குத்தூள் சேர்த்து பக்குவமாகக் காய்ச்சி சாப்பிட்டால் சுவையாக இருக்கும்.
* பதநீர், நுங்கு, எலுமிச்சைச்சாறு சேர்த்துச் சாப்பிட்டால் சுவையான குளிர்பானமாக இருக்கும்.
* பதநீரை நன்றாகக் காய்ச்சி பாகு பதத்தில் இளஞ்சூடாகச் சாப்பிட்டால் மிகவும் தித்திப்பாக இருக்கும்.
http://www.dinamani.com/edition/story.aspx?&SectionName=Sunday%20Kondattam&artid=657509&SectionID=144&MainSectionID=144&SEO=&Title=
ganie006 September 10th, 2012, 06:10 AM http://farm9.staticflickr.com/8175/7960544064_776cfebd98.jpg (http://www.flickr.com/photos/66319733@N07/7960544064/) t120 (http://www.flickr.com/photos/66319733@N07/7960544064/) by ganesh anbu (http://www.flickr.com/people/66319733@N07/), on Flickr
ganie006 September 10th, 2012, 06:11 AM http://farm9.staticflickr.com/8456/7960543732_80a3bcd5f4.jpg (http://www.flickr.com/photos/66319733@N07/7960543732/) t134 (http://www.flickr.com/photos/66319733@N07/7960543732/) by ganesh anbu (http://www.flickr.com/people/66319733@N07/), on Flickr
thillai_selvan September 10th, 2012, 06:29 AM ^^ For the first time I tasted this when I attended my frnd's family function in Trichy... Remembering it now :cheers:
venkyinblr September 10th, 2012, 08:14 AM ^^The best Indian sweet ever ,in my opinion...
krishnaswamy September 10th, 2012, 08:19 AM We need to buy that Ashoka in Thiruvaiyaru Raman stall next to Vasavi coffee or in Thiruvaiyaru hotel only.
venkyinblr September 10th, 2012, 08:30 AM ^^Yes Krish, Usually we buy it there..Ashoka Halwa in Tanjore town / Kumbakonam all are inferior to Raman's one in Thiruvaiyaru..The best way is you should have it hot..
uppili September 10th, 2012, 10:50 AM Ganie anne! Nalla kelapureenga pasiyai.
Nice sweet.
I am Wondering why it is called Ashoka the name of a King or
"A sogam" = No grief
ganie006 September 10th, 2012, 04:14 PM Ganie anne! Nalla kelapureenga pasiyai.
Nice sweet.
I am Wondering why it is called Ashoka the name of a King or
"A sogam" = No grief
oru vela itha kandu pudichavar name ashoka va irukumo
geico2000 September 10th, 2012, 05:04 PM Ippa than dietla irunthu oru 10Kg koranchi iruken, intha thread patha, romba temptinga iruku. Koncha naal intha threada marchi vaika mudiyatha? :)
krishnaswamy September 12th, 2012, 09:04 AM cross posting from Chennai MAA.. AAI airport:
aakasha.. Chennai can also be better if MTR thinks of it as a new home.. hmm... we also can handle few nice udupi or kaamats or saagars.. hope AAI will think big..
+1. who can say "no" to Mysore masala dosa with Saravana bhavan sambhar?
Satchi, MTR in chennai was flop. horrible. inge u.s le kodukkara mathiri ready made food heat panni koduthanga.
Even though they are not typical tamil cuisine.. still these tastes not to be missed out.
Friends, who visits Bengaluru often, dont miss out
MTR Experience..wonderful lunch.
Basavanagudi Vidhyarthi Bhavan masala dosa.
Bheemas (Andhra food) at Brigade road
Jayanagar 4th blokc "Dosa Corner" taste panna maranthudatheengo.
Adigas Dosa.
Domlur "Shanthi Sagar" any food..
"Kulfi" from 1 shop(which was famous in early 2000)..MG Road(near Anil kumble circle)..Aiyayoo...peru maranthu poche..
தமிழன் September 12th, 2012, 09:44 AM cross posting from Chennai MAA.. AAI airport:
+1. who can say "no" to Mysore masala dosa with Saravana bhavan sambhar?
Satchi, MTR in chennai was flop. horrible. inge u.s le kodukkara mathiri ready made food heat panni koduthanga.
Even though they are not typical tamil cuisine.. still these tastes not to be missed out.
Friends, who visits Bengaluru often, dont miss out
MTR Experience..wonderful lunch.
Basavanagudi Vidhyarthi Bhavan masala dosa.
Bheemas (Andhra food) at Brigade road
Jayanagar 4th blokc "Dosa Corner" taste panna maranthudatheengo.
Adigas Dosa.
Domlur "Shanthi Sagar" any food..
"Kulfi" from 1 shop(which was famous in early 2000)..MG Road(near Anil kumble circle)..Aiyayoo...peru maranthu poche..
hey this is nice. why not people pour in well known shops that is MUST VISIT from different towns and cities of Tamil Nadu.
Thangaselvan September 17th, 2012, 12:49 PM Velayutha Nadar kadai at Sivakasi is famous for Onion Pakkoda (Photo not from Velayutha nadar kadai)
http://imageshack.us/a/img89/2595/paklz.jpg
Bell Hotel Sivakasi serves kaldosai (கல் தோசை) and palsadam pulikulambu (பால் சாதம் புளி குழம்பு).
kannan infratech September 17th, 2012, 01:17 PM Thanga Sevan Annen !
Ore oru photo pottu kodaliya pidichittengale.
Velayudha Nadar kadai Pakoda vanganumnu kaasu micham pidichu SHNV High School lendhu nadandhe poi vaangi - sappittulitte Bus Stand varai Pona kalam undu
Sattur Kaara Sevu innoru item. No comparison.
krishnaswamy September 21st, 2012, 02:41 AM How many Likes............
https://sphotos-b.xx.fbcdn.net/hphotos-ash3/540142_270658939717615_1329227264_n.jpg
ganie006 September 21st, 2012, 07:27 AM How many Likes............
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Krish kalakuringa ponga paathonae vaai ooruthu
ganie006 September 21st, 2012, 08:14 AM சூட மிட்டாய்
இதை சுவைத்த ஞாபகம் உண்டா?
ஒரு ரூபாய்க்கு நான்கு சூட மிட்டாகளை வாங்கி வாயில் ஒன்றை போட்டு, மிதிவண்டியில் வேகமாக வீட்டுக்கு வந்து, ஒரு சொம்பு தண்ணீர் குடித்து பின்பு வரும் சுகம், தனி சுகம்!!!!!!
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Source : சொர்கமே என்றாலும் அது நம் ஊரைப் போல வருமா?' (FB)
kannan infratech September 21st, 2012, 10:16 AM How many Likes............
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Yabba... Konjam Molakap Podi yum thoovungappa.
Kerchief... Kerchief... Jollu Kottudhu....:lol:
krishnaswamy September 22nd, 2012, 12:05 AM Dr. G Nammalvar, Organic Agriculturist
Like This Page · September 11
விரதமே மகத்தான மருத்துவம்!
இயற்கை மீதான பேரன்பும் உடல் மீதான அக்கறையும் எந்த வயதிலும் ஒருவரை இளமை குறையாமல் வைத்திருக்கும் என்பதற்குச் சாலச் சிறந்த உதாரணம் நம்மாழ்வார். சிறிய எழுத்துக்களையும் கண்ணாடி இல்லாமல் துல்லியமாகப் படிப்பது, சோர்வே இல்லாமல் பல கிலோ மீட்டர் தூரம் நடப்பது, தோட்ட வேலை, எழுத்துப் பணி, மேடைப் பேச்சு என ஒரு நாளைக்கு 16 மணி நேரம் பம்பரமாகச் சுழல்கிறது நம்மாழ்வாருக்கு. ''75 வயதிலு
ம் எப்படி இப்படி ஒரு சுறுசுறுப்பு?'' எனக் கேட்டால், சிறு குழந்தையாகச் சிரிக்கிறார் நம்மாழ்வார்.
''எத்தனையோ வருஷங்களுக்கு முன்னாலேயே, 'உணவே மருந்து; மருந்தே உணவு’ன்னு திருமூலர் சொல்லிட்டுப் போயிட்டார். இந்த அற்புதமான வாக்கை ஆராதிக்கத் தவறியவர்கள்தான் எண் சாண் உடம்பில் எண்ண முடியாத வியாதிகளோடு அலையறாங்க. வாழ்க்கையில் இரண்டு வகை இருக்கிறது. ஒன்று நோயே வராமல் வாழ்வது. இரண்டாவது, நோய் வந்த பின் வருந்தியபடியே வாழ்வது. முதல் வகையில் இணைந்துவிட்டால், நமக்கு இன்னல்கள் இருக்காது.
'மருந்து என வேண்டாவாம் யாக்கைக்கு அருந்தியது அற்றது போற்றி உணின்’ என்ற குறளிலேயே நோய் அண்டாமல் வாழ்வதற்கான வழி சொல்லப்பட்டு இருக்கிறது. உண்ட உணவு சீரணமாகிவிட்டதை அறிந்து, அதன் பிறகு உண்டால் அந்த உடம்புக்கு மருந்து என்ற ஒன்றே தேவை இல்லை எனச் சொல்லி இருக்கிறார் வள்ளுவர்.
எதை, எப்போது, எப்படி உண்ண வேண்டும் என்பதே நம்மில் பலருக்கும் தெரிவதில்லை. நாம் உண்ணும்போது முதலில் உணவை விழுங்குறோம். ஆனால், அப்படி விழுங்கக்கூடாது. பற்களால் நன்றாக அரைத்து, கூழாக்கி உமிழ்நீரோடு சேர்த்து உள்ளே தள்ளவேண்டும். இதைத்தான், 'நொறுங்கத் தின்றால் நோய் தீரும்!’ எனப் பழமொழியாகச் சொன்னார்கள். அளவு கடந்து உணவு உண்பவர்கள் நோய்களை எதிர்கொள்ளவேண்டி இருக்கும். நாம் உண்ணும் உணவுக் கழிவுகள் உடம்பில் உள்ள ஒவ்வொரு செல்லிலும் கொஞ்சம் கொஞ்சமாகத் தேங்குகிறது. இதன் அளவு அதிகரிக்கும்போது நோய் உண்டாகிறது. சரி, அதை எப்படிக் களைவது? இதற்கான சுலபமான வழி, உண்ணாநோன்பு. இதைத்தான் 'விரதம்’ என்ற பெயரில் கடைபிடித்தார்கள் நமது முன்னோர்கள். 'நோயிலே படுப்பதென்ன கண்ண பரமாத்மா, நோன்பிலே உயிர்ப்பதென்ன கண்ண பரமாத்மா’ எனப் பாடினார்களே... அந்த நோன்புதான் உண்ணாநோன்பு. இறக்கும் தருவாயில் இருப்பவனைக்கூட உயிர்த்தெழுச் செய்யும் சக்தி உண்ணா நோன்புக்கு இருக்கிறது. இதைத்தான் ஆங்கிலத்தில் 'தெரப்பூட்டிக் பாஸ்ட்டிங்’ (Theraupeutic fasting) என்று சொல்கிறார்கள். இன்றைக்கு சர்வதேச அளவில் இந்தச் சிகிச்சை பிரபலமாகி வருகிறது. உண்ணாநோன்பு இருக்கும்போது நம் உடலுக்குள் இருக்கும் தேவையில்லாத கழிவுகள் தன்னாலே வெளியேறி விடுகின்றன. உடல் தன்னைத்தானே குணப்படுத்திக்கொள்ள நாம் அனுமதிக்க வேண்டும்.
அடுத்ததாக, எதைச் சாப்பிட வேண்டும் என்பது மிகவும் முக்கியம். நம் உணவில் காய்கறிகள், கீரைகள், பழங்கள் ஆகியவற்றை அதிகம் சேர்த்துக்கொள்ள வேண்டும். 'வெந்ததைக் குறைத்தால் வேதனையை குறைக்கலாம்’ என்பார்கள். அதாவது வேகவைத்த உணவைக் குறைத்துக்கொண்டு பச்சைக் காய்கறிகள், பழங்களை உண்ண வேண்டும். நான் 35 வயதில் கண்ணாடி அணிந்தேன். 60 வயதில் அதை அகற்றிவிட்டேன். இப்போது கண்ணாடியைப் பயன்படுத்துவதே இல்லை. பொடி எழுத்துக்களைக்கூட என்னால் துல்லியமாக வாசிக்க முடியும். இதற்குக் காரணம் எனது உணவுப் பழக்கங்கள்தான்!'' - விழி விரியவைக்கும் அளவுக்கு ஆச்சரியமாகப் பேசுகிறார் நம்மாழ்வார். அடுத்து, மூலிகைகளை நோக்கி நீள்கிறது பேச்சு.
''இயற்கை நமக்குக் கொடுத்த அருட்கொடை மூலிகைகள். நாம் பயிர் செய்யாமலேயே நமக்கான உணவாக சில மூலிகைகளை இயற்கை உற்பத்தி செய்கிறது. உதாரணமாக, பிரண்டை. இதைத் துவையல் செய்து சாதத்தில் குழம்புக்குப் பதிலாக பிசைந்து உண்ணலாம். தூதுவளை, மொசுமொசுக்கை இலைகளைச் சேர்த்து ரசம் வைத்து உண்டால் நாள்பட்ட சளி தீரும். வாய்ப்புண்ணை ஆற்ற மணத்தக்காளி, வெட்டுப் புண்களை ஆற்ற வெட்டுக்காயப் பச்சிலை, அனைத்துக் கும் சிறந்த ஆவாரை, துளசி என மூலிகைகளின் அதிசய ஆற்றல் கொஞ்சநஞ்சம் அல்ல. நம்மைச் சுற்றி வளர்ந்துகிடக்கும் எண்ணில்லா மூலிகைகளை நாம் சரியாகப் பயன்படுத்தினாலே பாதி நோய்கள் காணாமல் போய்விடும்!'' எனச் சொல்லும் நம்மாழ்வார், உடலின் மகத்துவத்தையும், யோகாவின் சிறப்பையும் சொல்லத் தொடங்கினார்.
''இயற்கை ஒருபோதும் தவறு செய்வதில்லை. உடல் ஒருபோதும் தன் கடமையை நிறுத்துவதில்லை. பசி வந்தால் உணவு, தாகம் எடுத்தால் தண்ணீர், சோர்வு வந்தால் உறக்கம் என உடல் சரியான சமிக்ஞைகளை நமக்கு கொடுத்தவண்ணம் இருக்கிறது. அதன்படி உணவு, உறக்கத்தை நாம் கடைப்பிடித்தாலே உடலுக்கு எந்தவிதமான சிக்கலும் வராது. பலர் உடம்பு வலிக்காக மாத்திரை, மருந்துகளை உட்கொள்கிறார்கள். வலி என்பது உடம்பு தன் உள்ளே இருக்கும் நச்சுப் பொருட்களை வெளியேற்றும் முயற்சி. அதைத் தடுக்கக்கூடாது.
50 வயது வரை உடம்புதான் உன்னதம் என நினைக்கும் மனது, அதற்குப் பிறகு ஆன்மாவை ஆராதிக்கிறது. ஆன்மா இந்த உடம்புக்குள்ளேதானே இருக்கிறது! அதனால், உடலைப் பராமரிப்பதும் அவசியம். இது இரண்டையும் ஒரே நேரத்தில் பராமரிக்க உதவுவதுதான் யோகா. நான் நீண்ட காலமாக யோகா செய்து வந்தாலும், 'ஈஷா’ பயிற்சியில்தான் அதை முறைப்படுத்தினேன். தினமும் காலையில் நடைப்பயிற்சி, மூச்சுப் பயிற்சி, யோகா செய்கிறேன்.
ஈஷா யோகா பயிற்சியின்போது நடந்த நேர்காணலில், 'யோகா செய்வதன் மூலம் நோய்கள் குணமாகும் என்றால், எதற்காக இத்தனை மருத்துவர்களும், மருத்துவமனைகளும் இருக்கின்றன?’ என சத்குருவிடம் கேட்டேன். 'நாட்டில் தினமும் ஆயிரக் கணக்கில் விபத்துகள் நடக்கின்றன. விபத்தில் கடுமையாக பாதிக்கப்பட்டவர்களுக்கு யோகா சொல்லிக் கொடுக்க முடியாது அல்லவா? அவர்களுக்குத் தேவை, அவசர சிகிச்சை. அதற்காகத் தான் மருத்துவர்களும், மருத்துவமனைகளும்!’ என்று அவர் அமைதியாகச் சொன்னார்.
அவர் சொன்னது உண்மைதான். ஆங்கில மருத்துவத்தை அவசரத்தேவைக்கு மட்டுமே பயன்படுத்த வேண்டும். மாத்திரை, மருந்துகளைத் தொடர்ச்சியாக உட்கொள்ளும்போது, அதுவே உடம்பில் பல உபத்திரவங்களை உண்டாக்குகிறது.
மொத்தத்தில், சரியான பழக்க வழக்கங்களும், உடலைப் பேணும் உணவு முறையும், ஆரோக்கியமான சுற்றுச்சூழலும் இருந்தாலே நோய்க்கு 'நோ என்ட்ரி’ போட்டுவிடலாம்!'' எனச் சொல்லும் நம்மாழ்வார் இறுதியாக இப்படிச் சொல்கிறார் வாழ்வியல் மந்திரத்தை.
''கணியன் பூங்குன்றனார் சொன்ன 'தீதும், நன்றும் பிறர் தர வாரா’ என்கிற வரி நம் உடலுக்கும் உள்ளத்துக்கும் ஒருசேர வழிகாட்டக்கூடியது. அந்த வரிகளை மனதில் ஏற்று இயற்கையை வணங்கி, உடலை ஆராதிக்கக் கற்றுக் கொண்டால் வாழ்வின் சிறப்புக்குக் குறைவே இருக்காது!''.
- நன்றி சக்தி விகடன்
uppili September 22nd, 2012, 04:32 AM விரதமே மகத்தான மருத்துவம்!
Anne gas cylinder kedaikkathu polirukku ini virathamthaan
Nice article TFS
தமிழன் October 8th, 2012, 07:53 AM Tamil Nadu chutneyku mattum famous ella... masalakum famous...:)
the state of Tamil Nadu is the biggest organised masala market in India. It is valued at Rs 712 crore and is growing at 23%.
http://www.fnbnews.com/article/detnews.asp?articleid=32654§ionid=1
venkyinblr October 8th, 2012, 08:05 AM A Joke
..Ithu Sappatu newsaa or Economy newsaa..
murlee October 27th, 2012, 05:07 PM Kumbakonam Degree Coffee
Clay dolls painted in eye-popping green and blue and power generators that chortle to life every other hour — Kumbakonam embraces us with an explosion of colour and noise, making sure neither Navarathri nor the regular 14-hour power outages slip from our minds. As we snake our way through the higgledy-piggledy lanes of the temple town on the banks of the Cauvery — remembered for its associations with the mathematical genius Srinivasa Ramanujan, a notorious fire tragedy, betel leaves, brass vessels, and Carnatic music — an unmistakably warm whiff hits us. Ah yes, filter coffee.
My local acquaintance leads me inside Mohan Coffee Works, where amid gunny sacks and pictures of goddesses, a contraption with a funnel swallows green-tinged coffee seeds (of the peaberry, robusta or plantation variety from hilly tracts in Chikmagalur and the rest of Karnataka) and coughs up roasted beans that look like chocolate-coated nuts. The beans again disappear down a red funnel and come out as a solid, muddy waterfall, heaped up and sealed in packets as powdered coffee. Some of the powder emerges from another appliance, where it is mixed with chicory to produce a darker and richer stream.
Like the 25 or so coffee powder units in the city (three of which we visited), Mohan Coffee manages to attract a regular clientele, even from outside the town, despite the presence of branded coffee units. V. Sugumar, co-proprietor of the shop, established in 1977 by his father, though unable to trace the history, admits that Kumbakonam Degree Coffee does not owe much to the powder but to the purity of undiluted milk used in the preparation of the coffee.
Turning into the marketplace where we take care not to get run over by buses that roll right up to the edge of the streets, we arrive at Venus coffee shop, where coffee beans glisten an exotic brown. “If you get 80 grams after roasting every 100 grams, it is a sign of high quality coffee, though such quality control comes at a price,” says 78-year-old Swaminathan, the owner. He comes up with three names popular for serving degree coffee, but before I ask for directions, says all of them have closed down.
Picking up a name from Swami’s list leads us to his septuagenarian neighbour V. Venkatraman of Raman’s coffee, who throws more light on the man who popularised degree coffee. “The credit goes to Panchapikesa Iyer, the proprietor of Lakshmi Vilas also called Pasumpal (cow’s milk) Coffee Club, where coffee would flow from 5 a.m. till late evening. The milk was sourced from 12 milch cows in the cattle-shed right behind the hotel. Being on the main road, every bus passing this way used to stop here for a tumbler (drinking glass),” says Raman, who claims to have supplied powder during the final years before the shop closed and Iyer’s successors moved out. Both men insist that “there is no coffee without chicory”, but refuse to sell coffee with more than 20 per cent chicory.
No boasting here
While “Kumbakonam degree coffee” as a brand name is sighted in towns all over Tamil Nadu, particularly on the Chennai highway, there is not a single board proclaiming the degree coffee in Kumbakonam. The town is strangely not keen on advertising its signature fare, and yet, it turns up its nose at imitations outside the town.
Most locals are indignant that the Kumbakonam Degree Coffee name is used to market coffee all around the State. Mohan, whom we meet at Sri Venkatramana Hotel, admits, “No one makes degree coffee in Kumbakonam today.” Rubbishing theories that Google pops up as explanations for the word “degree”, including the distortion of the word chicory, he elaborates on the one we have picked up — undiluted pure milk. “The co-operative societies test the purity of milk using a lactometer, which has markings like the degrees on a thermometer. Only freshly churned cow’s milk that is not diluted with water will stand below the red line marked as ‘M’ for milk. Any dilution, and the reading shoots up.” He puts forward a cup, topped with white surf-like foam — this is milky coffee with bitter undertones, capable of a jolt. “But we have stopped making degree coffee 10 years back; we buy packet milk,” he says, leading me to the modern percolator where decoction drips to a container below. So much for old-world charm.
In pursuit of a 90-year-old eatery, we step under a sheltered pathway with a painted ceiling leading to the Adi Kumbakeshwara Temple. Suppressing the feminine instinct to pause in front of glass bangles packed on either sides, I halt at Mangaleshwara Coffee Hotel where waiters in dhotis are doling out steaming sambhar to customers bent intently over banana leaves. Though the hotel serves the typical bittersweet coffee, this is again not the coffee of yore. But we meet N. Jayakumar, 65, who served at the original degree coffee hotel. “There were men who came in three times a day to milk the cows so that coffee served at mornings, afternoons and evenings was prepared with milk, extracted merely minutes ago. If the coffee was not hot, Panchapikesar would ask us to discard it,” he says.
A round-the-clock coffee shop, a century ago, where every cup had frothy milk, straight from the cow added to freshly brewed coffee — “Must have been heaven,” I sigh, shaking off my reverie. Jayakumar continues, “We would wash the brass utensils four times a day and it would shine like glass.”
We make our way into a low ceilinged house, with a gleaming wooden swing as centrepiece, where I impetuously prop myself up, wondering whether the aged but dapper Ramani, the erstwhile proprietor of Mangalambika Vilas, whom we have come to visit, would mind very much. “They used to swish their tongues, deliberate in silence and then cry out for a second cup. They could not resist the temptation,” he describes the customers’ reaction after the first sip of degree coffee.
“We roasted coffee in earthen pots on wood fires till we heard a splitting sound. A lubricating sheen would cover the coffee beans, a sign that the coffee was well roasted. They were crushed by a manual hand grinder. Unlike how milk is kept simmering at coffee outlets today, Panchapikesa Iyer used to boil milk for every fresh order. The first extract of decoction was brewed and kept warm in a tub of hot water. When catering to big parties, he used to taste it first. Customer satisfaction, not profit, was the motive then.”
The right way to make Kumbakonam Degree Coffee is to first add sugar, top it with decoction and finally pour milk, to assess how strong you want your coffee. Sreenivasan and Usha, the couple at Krishna Bhavan, where coffee is brewed in brass filters with minute sieve-like holes, give us a live demonstration in their old fashioned kitchen with wooden rafters and asbestos sheets. But even here, change has crept in. “Gas stoves have replaced the old wood stoves and we use packet milk,” reveals V. Sreenivasan as his wife pours out a dark nectar-like decoction into my tumbler. It leaves a bitter taste that lingers long after the coffee goes down.
Overdosed with caffeine and not willing to down any more coffee, I decide to make a final halt at Murali’s Café, where it is rumoured an attempt to revive the Kumbakonam Degree coffee is under way. “Warm and family-friendly atmosphere” reads the welcome note in Tamil at Murali’s. I am skeptical when I hear Murali is a science graduate and has been only five years in the business. But when the polite and earnest 38-year-old produces a lactometer, I jump in joy. A sizeable space has been earmarked with a stainless steel counter lined with dozens of dabaras. Pointing to a room where arrangements are still on, Murali divulges his plans. “We regularly have tourists who enquire where they could taste the degree coffee; it’s unfair we are not able to provide them something for which the place is renowned.” Besides using fresh decoction that is kept warm on a heating plate and the right technique, Murali is determined to follow in Panchapikesa Iyer’s footsteps and provide the best coffee round the clock. “I have identified a farm with jersey cows seven km away. I can ensure the quality of milk by collecting the milk there at 4 every morning.” Till now, he has been procuring cow’s milk in limited quantities from a distributor three hours away.
It is no easy task to point out where the best coffee is made in Kumbakonam, but the town offers connoisseurs variations — milky, watered down, cow’s milk, pasteurised milk, sweet, bitter, dark and light, tailored to every whim. Murali’s brew is topped with dark and light brown flecks — the milk is just there and so is the decoction, but neither announces its flavour with fanfare. “My father had a small eatery a little distance from Kumbakonam. He worked for Panchapikesa Iyer and I grew up listening to stories about him, which set me on this course.” Perhaps, this is what they call the circle of life.
How to make:
Put required teaspoons of sugar in a dabara. In a brass or stainless steel filter, add powdered coffee. Pour hot water heated to 110 degrees into the filter and close. Collect the first decoction and keep it warm by placing in a tub of hot water. Pour 10 to 15 ml of decoction over sugar. Add milk, (preferably fresh) till it flows onto the saucer. Swish coffee once and drink hot.
http://www.thehindu.com/life-and-style/Food/kumbakonam-degree-coffee/article4034194.ece?homepage=true
kannan infratech October 27th, 2012, 05:19 PM Enakku Oru Doubttu
Namma Marudha pakkam Aama vadai Aama vadai nnu onnu vippaingale....
Adhukkum Masala Vadai kkum enna vithiyasam ?
Marudha taste inga iillaye ? Chinna vengayam than difference aa?
Naakku kedandhu Oorudhu..
krishnaswamy October 27th, 2012, 06:32 PM Enakku Oru Doubttu
Namma Marudha pakkam Aama vadai Aama vadai nnu onnu vippaingale....
Adhukkum Masala Vadai kkum enna vithiyasam ?
Marudha taste inga iillaye ? Chinna vengayam than difference aa?
Naakku kedandhu Oorudhu..
Rain has started here(for the past 10 days).. innum 8 maasathukku peinchukittu irukkum. inthe climate-le neenga vera vanthu masal vadai, aamai vadai-nu pasiye kilapureenga...mouth watering..
Namma ancestors vivaramanavangathan.. Aathule thanni vara neram, rainy season parthu, ella festivals vachurukkanga
தமிழன் October 29th, 2012, 09:19 AM An aappa kadai comes to town
http://www.thehindu.com/life-and-style/Food/an-aappa-kadai-comes-to-town/article4038014.ece
venkyinblr October 29th, 2012, 10:12 AM Enakku Oru Doubttu
Namma Marudha pakkam Aama vadai Aama vadai nnu onnu vippaingale....
Adhukkum Masala Vadai kkum enna vithiyasam ?
Marudha taste inga iillaye ? Chinna vengayam than difference aa?
Naakku kedandhu Oorudhu..
sir "vada pochae" comedy scene la varthu AMMAI VADAI..
Masala vadai has some dal n curry leave n all in the top..
hmm epadi explain panna,
An Vadai with a hole is Aamai vadai..:nuts: ..(think its very famous in South-TN)
dhandapanik October 29th, 2012, 10:58 AM sir "vada pochae" comedy scene la varthu AMMAI VADAI..
Masala vadai has some dal n curry leave n all in the top..
hmm epadi explain panna,
An Vadai with a hole is Aamai vadai..:nuts: ..(think its very famous in South-TN)
Masala vadai or paruppu vadai is often called as aama vadai in madurai.
We also have thavalai vadai in madurai.. kannan sir, ithukku enna sollurathu? :lol: I think modern restaurant in Nethaji road has this.
venkyinblr October 29th, 2012, 11:18 AM Masala vadai or paruppu vadai is often called as aama vadai in madurai.
We also have thavalai vadai in madurai.. kannan sir, ithukku enna sollurathu? :lol: I think modern restaurant in Nethaji road has this.
You are right, its called same in Tanjore dt too..And aaamai vadai rarely called as Ulunda Vadai (guess,im right)
dont have a clue abt thavalai vadai.. thavalai mathiri irukuma intha vadai (odanae aama vadai enn ama mathiri irukunu kelvi kekakudathu).....if u have pic post it, def it would be thr n called by a different name
dhandapanik October 29th, 2012, 12:34 PM You are right, its called same in Tanjore dt too..And aaamai vadai rarely called as Ulunda Vadai (guess,im right)
dont have a clue abt thavalai vadai.. thavalai mathiri irukuma intha vadai (odanae aama vadai enn ama mathiri irukunu kelvi kekakudathu).....if u have pic post it, def it would be thr n called by a different name
Aamai vadai is Paruppu vadai. Thats how we call it in Pollachi too.
Ulundhu vadai is called as Medhu vadai.
Thavala vadai.. Let me check it. :)
krishnaswamy October 29th, 2012, 06:53 PM You are right, its called same in Tanjore dt too..And aaamai vadai rarely called as Ulunda Vadai (guess,im right)
dont have a clue abt thavalai vadai.. thavalai mathiri irukuma intha vadai (odanae aama vadai enn ama mathiri irukunu kelvi kekakudathu).....if u have pic post it, def it would be thr n called by a different name
Ama vadai is prepared only with dhals.
Delta side(thanjavur, kumbakonam ) side, at homes thavalai vadai is famous.
similar to Adai batter, thavalai vadai batter is prepared. (with boiled rice, little of bit of dhals). the batter is taken in a sambhar spoon and poured in oil and deep fried.
I got disappointed with Adyar sangeetha's thavalai vadai. its not the same, we prepare at home.
Thavalai "Adai" is also there. that is prepared using similar to rice uppuma, boiled to almost 90%, added with little bit of spicy ingredients, toasted it in tava.
Urundai kozhukattai(some other parts of TN, it is called as "Pidi kuzhukkattai") is also prepared similar to Thavalai Adai (with rice uppuma batter), but instead of toasting it in tava, it is boiled in idly pan.
all these 3 dishes goes very well with spicy coconut chutney, Sambar.
hm.. what about Vazhaippu Vadai? we dont make authentic vazhaippu vadai.
but we do a short cut ;) we prepare paruppu usili mix, mixed it with boiled vazhaippu and roast it in tava.
PS: Venki, Thavalai vadai-ye ezhuthu vittutte...athuvum inthe rainy season-le.. :lol::lol:
krishnaswamy October 29th, 2012, 07:01 PM During fever recovery times, tongue will not like regular food. the food will taste bitter.
so Vepam poo rasam(rasam made from neem flowers) is very good. It is healthy as well as tasty.
venkyinblr October 30th, 2012, 08:22 AM Ama vadai is prepared only with dhals.
Delta side(thanjavur, kumbakonam ) side, at homes thavalai vadai is famous.
similar to Adai batter, thavalai vadai batter is prepared. (with boiled rice, little of bit of dhals). the batter is taken in a sambhar spoon and poured in oil and deep fried.
I got disappointed with Adyar sangeetha's thavalai vadai. its not the same, we prepare at home.
Thavalai "Adai" is also there. that is prepared using similar to rice uppuma, boiled to almost 90%, added with little bit of spicy ingredients, toasted it in tava.
Urundai kozhukattai(some other parts of TN, it is called as "Pidi kuzhukkattai") is also prepared similar to Thavalai Adai (with rice uppuma batter), but instead of toasting it in tava, it is boiled in idly pan.
all these 3 dishes goes very well with spicy coconut chutney, Sambar.
hm.. what about Vazhaippu Vadai? we dont make authentic vazhaippu vadai.
but we do a short cut ;) we prepare paruppu usili mix, mixed it with boiled vazhaippu and roast it in tava.
PS: Venki, Thavalai vadai-ye ezhuthu vittutte...athuvum inthe rainy season-le.. :lol::lol:
Nice write up about the TN Vadais Krish, I now got it what thavalai vadai is, I tasted it many times but dint knew the name,Thanks...:)
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