Nagapattinam is a small port town in the east coast of Tamil Nadu. It hit the headlines three years back as one of the places most affected by Tsunami. My story also has some connection with the destruction caused by the sea waters.
Soundaraja Perumal Kovil in Nagapattinam is one of the 108 divya desams [...]
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Posted in Chutneys, RASAMS, Uncategorized, tagged Basic, cooking, events, food, Gravys(kuzhambu and kootu), microwave, pickles, preserves, recipes, Rice varieties, Uncategorized, vegetarian on September 28, 2007 | 20 Comments »
In bangalore tomato is available throughout the year. The only problem is , the price fluctuates from Rs.5 per kg to Rs.40 per kg with in a span of three months! I buy a few kilos when it is cheap and make this paste. The paste can be stored in the freezer for more than [...]
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Maa Villakku
My ancestors are from the town of Nagapattinam - they were trustees of the Krishnar Kovil at Nagapattinam. About five generations ago, when Nagapattinam was beseiged by sea water ingress, and all land became barren and soaked in salt, my ancestors abandoned all property and the temple for the city of Srirangam to start [...]
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Posted in sweets, tagged food on September 26, 2007 | 29 Comments »
I am posting this recipe on the request of Sameera, one of our regular readers.
Many of the recipes I have in my collection have evolved over repeated experiments in the kitchen. I first read a recipe for making milk chocolate at home in a Tamil magazine - although the recipe din’t exactly give me desired [...]
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Ragi Rotti is another unleavened bread made in Karnataka. For previous ragi recipes from Karnataka refer to Ragi Mudde and Ragi Dosa.
Ragi Rotti with Uchellu Podi
Ingredients
Ragi flour - 2 cups
Fresh Sabakki Soppu (Dill) or Fresh Coriander - 1/2 cup (finely chopped)
Onions - 1/2 cup (finely chopped)
Water
Green chilly - 2 finely chopped (optional)
Salt [...]
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Long before the Green Revolution supplanted traditional crops with paddy and wheat across India, there was Ragi, Jowar and Bajra. Ragi, Jowar and Bajra were traditionally cooked up in a likes cakes, pancakes or unleavened breads especially in places whose natural constitution made only one crop of a water sucking variety like [...]
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