Sunday, October 28, 2012

China grass biscuit pudding-Eggless

If u are planning to make eggless pudding for a party or any occasion,this pudding can be done quickly,the absolute old fashioned classic pudding with silky texture,amazing taste will melts in our tongue with the hint of biscuits here and there....Enjoy!

China grass-10 grams
Milk-half litre
Custard powder-1 tbsp
Milk maid-3/4 cup
Marie Biscuit-10
Cashew nuts-50 gms
Powdered Sugar-100 gms
Vanilla essence-2 drops
Butter-2 tbsp
Ghee-2 tbsp


1.Soak china grass in half cup of water for half an hour

2.Crush the biscuits and mix with powdered sugar

3.Heat a pan,add ghee,fry the cashews to slight brown,and add the crushed biscuits

4.Boil milk and cool it down..take a cup of milk mix with custard powder and set aside

5.Add the condensed milk ,custard milk and sugar to the milk and let it to boil in low flame

6.Mean while,Boil the soaked china grass,and allow it to melt completely

7.When china grass is hot,add it to milk and stir well
8.Add Vanilla essence

9.Set the bowls in a tray,sprinkle the biscuit mixture
10.Pour the milk till the rim of the glass

11.Leave them for 5-10 minutes,once a thin layer of pudding is set,sprinkle some more biscuits on top
12.Move the tray to fridge(not freezer) and it will be set in one to two hours
13.Serve chilled

1.Substitute milk and condensed milk / with skimmed milk if needed
2.For Serving or sharing ,use individual bowls and for party use a square or rectangle serving dish,
so,the biscuit base comes evenly to all 
3.Make sure,the agar agar is hot and well melted while u add it to the milk
4.I doubled the recipe here
5.Pudding will not melt if placed at normal room temperature
6.To un-mold,run knife on edges slightly on top

Tuesday, October 23, 2012

Sundal with podi thuval

Kabuli Channa ,cooked-1 cup
Mustard seeds-half tsp
Red chillies-2-3
Idli podi-2 tsps
Garam masala powder-1/4 tsp
Hing-a pinch
Curry leaves-one arc
salt-a pinch
Oil-1 tsp


1.Heat a pan with oil,add the mustard seeds
2.While seeds splatters ,add broken red chillies ,idli powder,garam masala powder ,curry leaves and hing
3.Add the cooked channa dal and sprinkle salt and stir

Sunday, October 21, 2012

The Marina-For seafood lovers!!

If it is chennai,or anywhere i go,I love to stay closed  to seashores...I never been so obsessed with fishes in chennai unless it is from fresh water or hand picked from fishermen....Living close to marina,second longest beach in the world,we never miss our weekends without those luvly breeze and cooking some fresh fishes bought from light house shops

it been a while, i have posted a restaurant review from CFG,but this weekend we were lucky enough to taste most exotic seafood in city..Mind,i am not kidding here..The Marina,the soon to be opened restaurant which will serve ocean seafood and mostly caught by hook not from net from tuticorin...the owner confirms there is no middle man ,it is directly profited to fishermen and entire village is all set to do fishing for "The Marina"...One more important note, here, the fishes are sold either raw or marinated or cooked in  3 different methods of tandoori, Chinese or Keralite style...
         So,U can enjoy seafood feast here,or pack some fresh fishes or marinated ones to cook at home..

So,lets take a look on the food served and how it was!...

there was a bed of ice flakes(not cubes) made by mineral water and all the seafood were hidden inside and a chef was carving some flowers with carrots and riped red chillies...We asked them to place the seafood for photo shoot

Silver pomfrets

Red snappers


Finally we sat on our allotted seats,Mean while CFGians gave a big entry

So not sure,who informed the chef "tom yum is my most favourite soup"..It reached the table so hot and spicy..It was a perfect blend of "namjai,prawns and spice"...One cannot ask for more in a soup,this one is stunner,I wiped the bowl clean..the soup had authentic flavour as we get in thailand..Oh,I miss thai food!

this was "Golden Fried Corn Basket",Interesting with all sort of crispyness!

I am not a big fan of squids..

Fish Lasooni and tandoori fish was served...Fish Lasooni was not spicy where tandoori fish was spicy with loaded flavors ..I am sure,the fish must be shark or red snapper since it was more meat and no scene of breaking off of tender small meats in plate

the crab wasnt spicy ,something i never tried was a damn hit among CFGians


the nei soru and crab fry was the best (out of world )we had and there was immerse silence when people were tasting the food...It was like gimme my kinda food and leave me alone!!

the malabar fish curry with silver pomfret fish and mango slices..what a perfect indulge!!

Finally arrived is my most favourite karimeen pollichathu,the fish was medium sized with more of masalas than the meat..

Mr.Mahadevan,CEO of Oriental cuisines 
the fish served had huge difference in taste and freshness, which is unbeatable and the best i ever had in chennai..Finally ,here is the place for all sea food lovers!!.. the restaurant will not serve chicken or non seafood varieties...they are also planning for river fishes.the desserts will served from "the French Loaf"...

Finally the happy CFG chetens !!

I am yet to see the menu card for the prices and other dishes(I will update them in a week)...the service and ambiance was good,and i had no complains on it..

Thursday, October 18, 2012

Oats Upma

Oats upma is very often made at home,since my family love all kind of upmas..when many says upma turns up into sticky  upma like kali ,mine turns out good and here is an easy method
Oats-1 cup
Roasted wheat rava-1/2 cup
Onion,sliced-1/2 cup
Hing-1/4 tsp
Green chill-3-4,slited
Oil-3 tbsps
Hot Water-1+half cup
Salt to taste
Currt leaves/Coriander-optional
1.Roast the oats for 2-3 minutes,keep aside.
2.Add oil,saute onion,green chillies,sprinkle the hing
3.Add rava,roast for a minute,sprinkle the oats and salt as well
4.Add the hot water and stir without pause
5.Once cooked,serve hot with sugar/idli podi.

I usually add hot water only for rava measure
And make sure,oats is well roasted..

Wednesday, October 17, 2012

Mutton Sukka

One of  the popular starter dish in many south indian restaurants..the spices of pepper,cumin and fennel seeds has to perfectly blended and saute along with small onions until it turns dry..
Mutton-250 gms
Small onion,peeled-one cup
Fennel seeds=1 tsp
Cumin seeds-1 tsp
Pepper-1 tsp
Red chillies-5-6 nos
Garlic-6-7 cloves
Salt-1/2 tsp
turmeric powder-1 tsp
Oil-3 tbsp
Curry leaves-10 nos

1.Wash the mutton set aside
2.Add the half cup of small onions,fennel,cumin,pepper ,garlic and red chillies to blender
and grind it to fine paste
3.Mix the paste with the meat ,add a cup of water and pressure cook for 30 minutes in slow flame
4.Heat a pan ,add the oil,fry onions,curry leaves and the cooked meat
5.Saute meat until it becomes completely dry

Sunday, October 14, 2012

EAT – Enjoy(ed) Arusuvai Thiruvizha

One of the biggest food festival conducted by rotary club of chennai,which served 100+ food from all over the country ,so as all the roads cars leads to besant nagar-elliots beach....the three day event was huge success with an amazzzing spread of most popular indian dishes...All the foodies were so excited all over(I must tell you, most of eat joints looked empty due to this event)It was good to see people having fun with food,all the families(of course,mine) gathered there all for a plate of something hot and delicious delicacies...

Nearly 100 iindian chefs/cooks were brought by rotary for this event and SRM caterers took in charge of delivering the food...the row of beautiful dome shaped tents,(clean) service while each row of stalls had common like- Parotta row served 4-5 different types of parottas,and same for kebabs,dosas,chats,rice, Bombay chats,main courses and sweets..there were many dishes which i/many haven't  imagined that i will get in chennai with authentic taste..thanks a million for rotary club for doing a big and best job..

I saw a father of 2 teenages feeding a spoon of hot and fresh trunelveli halwa to his wife first time (as said by his wife) and a elderly couple was in josh to try the putharekulu first time in chennai,One of the toughest andhra sweet to be made at home

the first counter served the mangalore dosa with a yummy spread (Kashmir chilly and garlic chutney)..the taste still lingers in my tongue...

No matter what,90% of the food was freshly made 

Kalaki omelet which is famous in madurai

Vada pav from mumbai

I have tried this MLA pesarattu,waited in queue for ten minutes,but completely worth it..

Padurpeni with badam milk - dalda free and super fresh ones...

       I never heard of this andhra sweet(made with rice,jaggery and cardamon.It was hard,chewy and quit addictive!

The cause of this event to contribute money for "Happy village" project in rotary club,which will adopt 100's of villages all over tamilnadu for rural development ...And with the pay of just 500 rupees per person,we have tasted most of the food all over India for 3 days..What could i ask for more as a foodie??...May be a better venue ( it took lot of time to reach)

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