Sunday, 15 April 2018
Wednesday, 4 April 2018
Tanjore's Special / Traditional
Karuvepillai Thokku - கறிவேப்பில்லை தொக்கு
Posted by : Chef Swaminatha Sharma on 04/04/2018
A special thokku from Tanjore brahmins, which is good for the sunny season, removes stomach burns and makes body cool and makes digestion very easy, as it has Gingelly oil and Asafoetida too.
Out Tanjore Method : Saute, 1 tsp of Pepper, 2 tsp of Tur Dal, 3 Red Chillies, 1 tsp of Asafoetida, 1/2 inch Tamarind, 1 cup of Curry leaves one by one in oil and allow to cool. Add sea salt and turmeric powder to it and grind to fine paste. In a kadai add 4 tsp of gingelly oil and add the grinded paste and make it to a thick paste, until water is fully absorbed and oil floats.... Your traditional / authentic Curry Leaves aka Karuveppillai Thokku is ready to serve with Plain rice, Curd Rice, etc.
(For Your information, this is available in YouTube explained by Mrs.Ganesan from Trichy)
Sunday, 1 April 2018
நெல்லிக்காய் கதம்ப ரசம் - Nellikkai Kathamba Rasam
Posted by Chef.Swaminatha Sharma on 01/04/2018
A typical / traditional rasam with a touch of Tangy / spicy and rich aroma made in villages with all the ingredients in hand with Nellikkai.... How many of you have tasted this ????
Recipe for Nellikkai Kathamba Rasam : De-seed 5 Gooseberry (Big Nellikkai / Ara-Nellikkai). Dry saute 1 tsp Coriander seeds, 1/2 tsp Jeera, 1/4 tsp pepper and add to the Mixer. Add the nellikai too, add the following : 1 green chilly, 1 ripened tomato, 1 arc curry leaves, 1/2 tsp Aaharam Asafoetida, 10 leaves of fresh Mint, 2 tsp of grated coconut, 1/4 inch ginger, sea salt to taste, and grind well to a paste. In a vessel, add the grinded paste, add 500ml water and bring to boil. Once it start to froth, switch off temper with mustard seed on coconut oil and add finely chopped coriander leaves and serve hot with steamed rice. Coconut Thogayal and Sutta appalam goes yummy as side dish.
Traditional Nellikkal Kathamba Rasam is ready to serve.
Serve with Pride | Serve with Joy.