Sunday, February 26, 2012

                                                                    KONGU FOODS
   Rasam--( Continued)

The basic ingredients for Rasam are the same in most cases add more of the herbs/spices for the domination of flavour and to taste... for example PEPPER RASAM , add good amount of freshly ground pepper

                                                         PEPPER RASAM

Pepper   2 tsp
Oil   1tbsp
Cumin seeds   1/2tsp
Mustard seeds   1/2 tsp
Asofoetida   1/4 tsp
Tuvar Dal   1 tbsp
Coriander seeds   1 tbsp
Dry Red Chilly   2 Nos
Curry Leaves   1 sprig
Tomato 1 Nos ( Blanched , remove skin, seed and chop into fine)
Fresh Coriander--- for Garnish
Salt to Taste
Tamarind Extract   3 cups ( use a lemon size Tamarind and extract )


**First dry roast or rather broil Dal, Coriander seeds Red chilly 1 tsp of pepper , cool and powder it , slightly coarse gives a good taste and adds flavour... keep aside.
**Heat oil in a Kadai add mustard when it crackles add the , curry leaves, asofoetida, cumin, chopped tomato and saute well,, now add the tamarind extract, the ground powder salt to taste and cook on medium heat. as soon as it starts to boil remove from fire add the remaining 1 tsp of Pepper just crushed coarsely mix well and cover for a few minutes,
**Add chopped fresh coriander and serve with hot rice

Sunday, January 8, 2012

                                         Kongu Food   ( Continued)

In culinary it is said "The best of Ingredients gives the best of results" very true to get the right taste , texture and final presentation. Now Cookery is going to new heights with the entry of different types of cuisine, so the Indian food is going to new heights with love for FOOD, Yeah SAMAYAL (that is Cooking), In many dishes the ingredients are the same basic ones like ;pepper, chilly, ginger, garlic, onion, spices etc.but the way we put it together and cook to a certain consistency differs hell of a lot--- that is regional cooking . Food is very subjective to what you like, be it Chettinad, Kerala or Goan.

Now, let us take RASAM, a very simple dish that goes well as a starter on Indian menus, actually this is eaten with a good fistful of rice in the south and has many tales of its own culinary delight, this simple dish varies from state to state in taste .

Rasam is made in many families in the Kongu region, considered as a digestive food , also for cold; a lot of importance is given to Health & Taste when cooking a recipe like this;-

Kozhi Rasam ( Chicken)          ]
Millagu Rasam (Pepper )          ]       Given when someone has a cold and cough.

 Jeera Raam (Cumin)             ]
  Inge Rasam (Ginger)                ]       Good for digestion after a heavy meal

  Poondu Rasam ( Garlic)           ]
  Thakali Rasam (Tomato)           ]
   Dal  Rasam      (Lentil )             ]      Very popular and made for special occasions

The list can go on and on , like Gooseberry, Vegetable, Lime, Pineapple, Curry Leaf, Just plain Tamarind,Coriander, made of special sea food etc,   watch out on this BLOG for more recipes to come. YES! another famous one is the MORE RASAM , made with buttermilk and a must during the summer season

Millagu Rasam ( Pepper)


                        TAKE -OFF      2

Hope every one had a great start for this year 2012, many would have made new resolutions but very few try to abide in this jet set living conditions. Talking about food trends plenty to watch out for as the Industry is dynamic,constantly evolving on research and development, adapting new techniques, restructuring into diversified cooking -- a new concept FUSION COOKING.
The rise of FOOD BLOGS is skyrocketing,not everyone cannot be a Master Chef, but a chef to his own cooking be it the Biryani or the simple Curd Rice or Sambar tried. Many blogger become a Chef De Cuisine in their blogs......

All the best Bloggers and let me continue with my Kongu Foods, I am in a real off-line sphere let us open our palate to different flavours------ cheeeeeeeers let us go blogging but remember NO COPY CATS......

Sunday, November 6, 2011


                                                KONGU FOODS  (Continued)

Very few people like Bringal, variety of this vegetable is many and the recipes that can be cooked are in thousands, Here, find some authentic Kongu nadu 
dishes tried by me, they did come out good.This one has a combination of Garlic pods cooked with round purple Bringals, try it , its spicy......

                                                POONDU KATHRIKAI KARA KHUZAMBU 

Bringal    5 Nos
Oil   2 tbsp.
Mustard   1tsp
Jeera   1tsp
Fenugreek   1/4 tsp
Garlic   12 nos
Onion (finely chopped)    1 cup
Curry leaf   1 sprig
Chilly Powder    1tsp
Turmeric    1tsp
Coriander Powder   3tsp
Tomato Puree   1/2 cup
Coconut milk   1 cup
Tamarind extract   1/2cup
Salt to taste
Fresh coriander for garnish


*** In a Kadai or deep Pan heat the oil and add the mustard when it crackles add the jeera, then the onions and stir, add fenugreek, garlic curry leaves chilly powder ,turmeric, and coriander powder, sprinkle generous water and saute well on high heat, ensure you do not burn the contents.
***Now, wash the bringal cut them into two , then slit it and add to the masalas  give a good stir, add the tomato puree, tamarind extract  salt to taste and cook on high heat till the bringals get cooked.
***add the coconut milk and simmer for a few minutes, do not let it boil since the chances of the coconut milk getting curdled will be there,
***serve hot garnished with fresh chopped coriander leaves.

An ideal combination for rice.


Sunday, October 23, 2011


                                                                           KONGU FOODS ---CONTINUATION

Continuing about the Kongu food and its habits, I have chosen vegetables for a month to study them in depth and their habits the Kongu food recipes are adopted .

Bringal is a very common vegetable that is liked by many south Indians and cooked in many ways according to each region and their tastes. Bringal called KaTHRIKAI in Tamil is classified into many smaller groups when it comes to variety. I have just classified a few that came straight into my mind......

Neelam katrikai---------- Purple Bringal
Pinchu  kathrikai--------- Small tender baby Bringal
Mullu kathrikai-----------This variety has small thorns on the stalk , even the plants have thorns
Neeta kathrikai---------- This is long in shape any size between 3---7 inches..

The Kongu people cook this Bringal in many traditional ways, known as PARAMBARAI SAMAYAL,Here are a few popular dishes that are made=
Kathrikai Kadaisal----in this dish the bringal is roasted on fire and then mashed, can also be boiled and mashed.
Thatta payar Kathrikai Kuzambu----Black eyed peas and Bringal in a spicy Gravy. this has always been a favourite dish of my mother, an excellent combination with steaming white rice.
Kathrikai More Kuzambu----bringal cooked in spicy butter milk.
Kathrikai Puli Kuzambu---Bringal cooked in spicy tamarind sauce , this is the most popular dish.

This vegetable Bringal is also cooked in many other forms, Fried, Pickled etc