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 –
Gold plating / gold covering as it is popularly known has been a synonymous process with many of us in the late 70s and 80s when we wanted to own that classic piece of ornament which we could not afford in gold. I remember having a wonderful collection of temple jewelry, my priced possession for a long time. With the introduction of paste jewelry, the popularity and familiarity of gold plating has ebbed a little only to reinvent itself in different forms of application.
Ask about gold covering to elders, they will tell you how it has saved them from embarrassing situations while attending weddings and family functions. The process of plating is coating the base metal which can be brass, bronze and silver with gold in specific microns to give a golden effect and also protect the valuable artifact underneath.
Westin, Velachery, Chennai is running a ‘All You Can Eat DimSum Festival’ for two weeks beginning 21st March 2016. We have been on Dimsum for a while now which our foodie friends know about and boy! weren’t we super excited to be there to get a taste of it. For all those Chinese food lovers in Chennai, authentic Chinese food is lot different from what we eat in most of the restaurants here and painful truth is Gobi Manchurian is Not AT ALL Chinese food. That was a big letdown for me. But having said this, it was also evident that true Chinese food is lot tastier, lighter and quite healthy. Now let us proceed to our review…
One of these days, a friend of mine from abroad told me about her longing for a traditional Tamil Vegetarian meal served in plantain leaf with the impact of whiff of freshness on a hungry stomach. It made me contemplate on the meals we had of late where we felt it was just awesome, the contentment of having it full stomach, relishing the lingering food taste in the mouth and longing for more. Surprising to me, I had to think a lot to locate few and yet the feeling of absolute satisfaction was really missing. It almost became like a craving as we started getting feelers on food around the area from various people. Two places came close to what we wanted from the recommendations we got and one was Andhi Kadai, Velachery and other was Durga Nivas, Nanganallur. Since we were near Velachery, we decided to try out Andhi Kadai.
On Valentine’s Day this year and being a Sunday, it was time for a day out. Day out to us as a family means a lunch or dinner to a place of popular choice. This day being celebration of all sorts, we were too thoughtful to venture into malls or places we are sure to find crowded. After lot of speculation, we decided to try out the one awaiting our consent for long – Prem’s Graama Bhojanam at Adyar. It is a vegetarian restaurant known to serve traditional village food using millets.
Indian cuisine and food preparation is undergoing a sea change and traditional methods of cooking have been done with but this also spells doing away with many ingredients and processes that spell health in every element. My peppy octogenarian mother-in-law holds onto her values to the level that she demands that every bit of her cooking has her signature in it and no ready-made store-bought powders are ever used in her preparation. Initially, when I came to know about it, I wondered why red chilli should be bought, dried in sun and powdered when we can get it ready-made.
Dawn breaks and our home is abuzz with ceremonial traditional Suprabatham so loud yet soothing such that everyone wakes up to it. Our beautiful home is lit with natural light entering through the traditional windows and the sun roof on the terracotta tiles. Our expansive home extends 3 divisions in length and the whole place is filled with pleasant incense. Getting up in the morning is refreshing and triggers a unique feeling of awakening in me. A walk to the backyard reveals the well cared for garden of guava, mango, neem, drumstick, coconut trees dotted with fragrant flower beds of jasmine, hibiscus, rose and many day and night flowers. It is a unique experience to see those buds waiting for the respective breaks to show up their lovely faces.