Millets is the new age food and we can confirm it with the number of restaurants offering millet based food aka healthy food. Healthy food is not something we want to eat once in a while and to make it regular, it must be prepared at home. This was one area which we were not familiar with as we belong to the city bred crowd. So we ended up hunting for such food and brought home ready to cook powders with which we can prepare dosai or adai. The problem with the powder is the dryness we get when preparing dosa or adai. It is manageable if we eat it immediately and how much ever we soak the powder, there is that hard feel in the end product. This is when we came across Gomathy Mami’s home batter and had the opportunity to try out 6 different batters –
Brown Rice Dosai , Multi grain Adai , Bajra (Kambu) Dosai, Horse gram (Kollu) Dosai, Ragi (Kezhviragu) Dosai, Regular Rice based Dosa / Idly and Paruppu Adai from them. I must say I am more than happy with the product in the pricing, quality and taste. Here is our experience –
Travel is never tiring when we are on our own and choose to do something we love. Our sudden decisions to change our routes have always been a memorable journey and we never deter for a moment to pursue what is in us. Day 3 was initially dedicated to Tiruchendur, the beautiful abode of Lord Muruga, one of the six Arupadai Veedu ( 6 houses). We wanted a journey to the beach, became famous after the 2004 Tsunami where the ocean pulled in and never came out to hit the temple. Science and Beliefs are at war here but to us, we know it is the place that holds us, be it for its amazing shoreline or the enormity of the temple and its significance. As we were retiring on Day 2, we saw many on the road wearing green dhotis and walking in groups. We came to know that these people are walking to Tiruchendur for Thai Poosam that Sunday, the day after tomorrow. The groups we saw were near Kallidaikurichi and Tiruchendur was about 70+ kms away. We could see young and old alike without slippers but peppy as ever and least bothered about the long walk ahead chanting divine names and proceeding towards the temple. Their sincerity and dedication made such an impact on us and made us contemplate on our travel without compromising an iota of comfort. Bowing to them for their devotion and sustenance, we proceeded on our journey.
The unforgettable aroma of India is not just the heavy scent of jasmine and roses, it is also the fragrance of spices so important to Indian cooking especially to preparing curry. Broadly speaking, meat dishes are more common in the North. Mughlai cuisine is rich creamy, deliciously spiced and liberally sprinkled with nuts and saffron.
The essence of good Indian cooking revolves around the appropriate use of mixed aromatic spices. Base ingredients of such mixed spices are elements such as coriander, cumin, turmeric, red pepper, nutmeg, mustered, saffron, cinnamon, cardamom, ginger powder etc. the skill lies in the subtle blending of these spices to enhance rather than overwhelm the basic flavour of a particular dish. These spices act as appetizers and digestives. Read the rest of this entry