tag:blogger.com,1999:blog-28493600560021941742011-07-07T16:50:36.017-07:00About made-from-scratch traditional food and recipes from India, not the stuff from restaurants.Vasi Maamihttp://www.blogger.com/profile/04304617452651572927noreply@blogger.comBlogger111100tag:blogger.com,1999:blog-2849360056002194174.post-3887747398781155722009-04-30T15:40:00.000-07:002009-05-02T07:12:01.101-07:00

Summer is here and we would, definitely, like to make the most of that 'boon' (!)Let me talk about Potato-sago crispies,which is very tasty and easy to prepare !The first requirement to do this is a square or rectangular piece of plastic sheet to dry the crispies in the sun.Next, if you have a deck,well and good.A terrace or a space open to sky is also perfect.Be careful , I am not to be blamed

Vasi Maamihttp://www.blogger.com/profile/04304617452651572927noreply@blogger.com2tag:blogger.com,1999:blog-2849360056002194174.post-84923312656041585452009-04-29T14:28:00.000-07:002009-04-29T16:36:53.997-07:00

Think about sevai ! Aah ! Doesn't your mouth water? Well, I have come up with a very easy dosai- sevai,which is very convenient and easy to prepare ! This was introduced to me by my friend, Raji, who hails from a renowned family of 'Komutti' chettiar community.All my children and relatives enjoyed eating this at my home whenever I made this .INGREDIENTS :Good quality boiled rice 2 cupsSalt 2 tsps

Vasi Maamihttp://www.blogger.com/profile/04304617452651572927noreply@blogger.com1tag:blogger.com,1999:blog-2849360056002194174.post-71549685259929669822009-04-26T16:41:00.000-07:002009-04-29T14:26:52.454-07:00

As you all know,this is the season for raw matured mangoes.These are available in plenty these days and in the US,these are available in Asian vegetable markets.One has to choose medium sized fresh and matured ones for Aavakkai.Once cut,the inside should be semi-white in colour and not yellow or saffron.Proceed with the fresh ones.If otherwise,use them for making jam or mango pachchadi !Well, let

Vasi Maamihttp://www.blogger.com/profile/04304617452651572927noreply@blogger.com2tag:blogger.com,1999:blog-2849360056002194174.post-61998676368606730542009-04-01T17:27:00.000-07:002009-04-01T18:45:25.192-07:00

Well , folks,After a considerable gap,I am back again to share one interesting recipe,which is very easy to prepare and yummy, too!As you all know, there seems to be a special liking for 'ADAI' for everyone of us. Yes, it definitely has a magic spell!But thinking of the laborious preparation that prefixes it, we hesitate to go through the decision we'd already made and there we stop! But this one

Vasi Maamihttp://www.blogger.com/profile/04304617452651572927noreply@blogger.com6tag:blogger.com,1999:blog-2849360056002194174.post-81233178216708734002007-03-16T11:08:00.000-07:002007-03-21T09:16:41.922-07:00

This is a pickle, though referred to as pachadi, using oranges or citrons (naarthangai). It can be used as a side dish like vathakkuzhambu, or stored for a couple of weeks or longer in the fridge, and used as a pickle.Ingredients:1 C diced seville or bitter orange (picture), or regular orange, or citron (naarthangai) pieces (seeds removed)2" diameter ball of fresh tamarind1/3 C jaggery,

Vasi Maamihttp://www.blogger.com/profile/04304617452651572927noreply@blogger.com13tag:blogger.com,1999:blog-2849360056002194174.post-75305102161710831752007-03-15T10:35:00.000-07:002007-03-18T09:07:47.473-07:00

Wednesday last week, (March 14, 2007), was kaaradaiyaan nonbu. It is a nonbu/feast/festival conducted by women for the well-being and long life of their spouses, as well as by little girls to get good husbands. This is the time when the Tamil month of Maasi ends, and Panguni begins. The mythological Savitri is said to have made these simple steamed adais/cakes/dumplings in gratitude to the

Vasi Maamihttp://www.blogger.com/profile/04304617452651572927noreply@blogger.com2tag:blogger.com,1999:blog-2849360056002194174.post-7589124614998725842007-03-14T12:01:00.000-07:002007-03-14T13:16:02.952-07:00

There is a humble snack that is prepared at homes, or is sold in many parts of India, with slight variations in taste. It is nothing but pori (puffed rice/murmura/kurmura) dressed up in different, usually spicy, ways. The pori whose recipe I've written below is typical to parts of Tamilnadu, makes a nice filler snack, is fairly healthy, and if you add a handful of peanuts, sesame seeds, and

Vasi Maamihttp://www.blogger.com/profile/04304617452651572927noreply@blogger.com5tag:blogger.com,1999:blog-2849360056002194174.post-90639802073678237532007-03-13T11:07:00.000-07:002007-03-14T13:25:05.172-07:00

Pidi Kozhukkattai (meaning, fist-shaped dumplings) are a favorite snack in many parts of South India. There are many kinds of dumplings or kozhukkattai with or without filling, savory or sweet, steamed or deep-fried, but this here is an easy one. I shall post recipes for the others later. Pidi-kozhukkattai is a traditional food item that can be made with or without much oil. Either way, it

Vasi Maamihttp://www.blogger.com/profile/04304617452651572927noreply@blogger.com7tag:blogger.com,1999:blog-2849360056002194174.post-42187971706138904042007-03-05T17:13:00.000-08:002007-03-20T09:09:13.371-07:00

This post demonstrates how "veppilai katti" is prepared. I still wonder why it was named so! You will be fooled if you think that it is made from "veppilai" or neem leaves. Neem leaves are the bitter, medicinal leaves of the neem tree. While this pickle seems to indicate that it is made of neem leaves, it has no neem leaves in it whatsoever. The leaves used in this pickle are the tender

Vasi Maamihttp://www.blogger.com/profile/04304617452651572927noreply@blogger.com9tag:blogger.com,1999:blog-2849360056002194174.post-64755369389640489722007-02-27T18:47:00.000-08:002007-02-27T19:47:41.157-08:00

Here's is an unusual take on a traditional favorite -- "puli inji" or ginger in tamarind sauce. The recipe below, "Ginger, date, green chilli thokku" -- is a spicy, tangy, delicately sweet pickle that is an all-season winner, and is a thicker version of the puli-inji. In this updated version, the ingredients are minced to coarsely ground together prior to cooking. The intense spiciness

Vasi Maamihttp://www.blogger.com/profile/04304617452651572927noreply@blogger.com3tag:blogger.com,1999:blog-2849360056002194174.post-23951242757301370122007-02-25T08:19:00.000-08:002007-02-25T11:38:40.391-08:00

Hi everyone! Here is a simple and delicious mango thokku recipe. Mango thokku, also called thogayal maangaai, is a pickle prepared in kitchens in the South. When mangoes abound in the Summer, we prepare this pickle for the season. The thokku, properly stored and maintained, lasts for up to 6 months; I like to store my pickle jar/bottle in the fridge to retain its freshness.A word about the

Vasi Maamihttp://www.blogger.com/profile/04304617452651572927noreply@blogger.com19