Wednesday, May 29, 2013

Kosthu-Side dish for pongal

Kosthu is the simple version of dal curry ,most enjoyed with pongal..I havent heard of this dish in chennai,I think even if they make,they call it sambar....I make pongal every saturday and a good share of pongal with generous amount of ghee will be offered to god(mr.perumal)..The dish is made with moong dal with 4-5 vegetables , smashed and done with the aromatic seasonal :)

Moong dal/pasi paruppu-100 grams
Turmeric powder-1/3 tsp
Green chillies-2-3
Small Brinjal-1
To season/thalippu
Mustard-1 tsp
Urad dal-1 tsp
Cumin seeds-1 tsp
Salt to taste
Oil-3 tsps
Asafoetida-a pinch
Red chillies-2-3
Curry leaves-a few

1.Cut all the vegetables including onion and tomato and set aside

 2.Wash the moong dal in pressure cooker and add turmeric,salt and a cup of water

 3.Add the vegetables and green chillies ,stir and then pressure cook for 3 whistles 

4.When it is still hot,smash the dal and vegetables and then add a cup of water

5.In a kadai,pour oil ,fry the mustard until it splatters,add urad dal,cumin,curry leaves and red chillies..Fry it for 2-3 minutes and then add it to the kosthu

For kosthu,we dont add sambar powder,otherwise you know what it would be called..If you dont have pressure cooker,you can cook the dal to 3/4th and then add vegetables,salt and tumeric..Cook it until you can smash it well and then do the seasoning..You can make either ways..The carrot,potato and brinjal is the must combination to make this kosthu..

Sunday, May 26, 2013

Summer Cooler

 Summer Cooler - A prefect blend of melon , cucumber and mint quencher gives a red signal to excessive thristy.... I bet if this drink cant keep you cool,nothing can!!

Watermelon pulp-2 cups
Cucumber slices-1 cup
Mint-10 leaves
Sugar -1 tsp(optional)
Ice cubes-2-3 nos
Water-1/2 cup

1.Throw all the ingredients into blender and pulse it 
2.Filter the juice with stainer and serve chilled

Usually i dont filter fruit juices for its fiber goodness,but this one makes a difference if i dont filter it..You will get hardly a tbsp of chunks left in strainer,so go ahead make the drink and Enjoy the summer!

Friday, May 24, 2013

Rose and Pistachio Pannacotta

Pannacotta is the simplest dessert and making it home is like child's play...I am given elaborated steps to make perfect pannacotta...Rose and pistachios are must try combos ,you can use in any dessert..Its peaking hot here,i rather pick up a dessert spoon to dig in just a few cups of these pannacotta...

Heavy cream-2 cups
Milk-1/4 cup
Powdered sugar-1/4 cup
Rose essence-1 tsp
Pistachios-10-12 nos
Gelatine-1 tsp
Cold water-2 tbsps


1.Generously , pick the pista nuts and soak them in warm water for an hour.Peel and chop them to thin slices..

2.Pour the fresh cream and milk in a bowl

3.Add the rose essence

4.Add the powdered sugar ,chopped nuts and stir it 

5.Heat the gelatin in a pan,stir with a spoon until it is melted

6.Pour the gelatin to the cream and stir vigorously and pour it in a cup and desired moulds 

7.Allow it to set in fridge and de-mold it in a serving plate 

Thursday, May 09, 2013

Sukh Sagar

If  you have seen people sipping the sambar with spoons in chennai, it must be one of the places like i 've visted for CFG showcase- Sukh sagar,the udupi restaurant re-opened in kilpauk.Of course this sagar is well known for its deep-red colored sweet sambar...

To my surprise,the restaurant carried a chinese cuisine as well as south and north indian dishes...Of course,Chinese food is becoming more popular and must have in indian restaurants...The above picture is manchow soup,which was too spicy for me..

For course of starters-chilli paneer was served-Not too great to taste...

Achari Paneer is not over spiced,but delicious

My favourite was this grilled mushrooms-the mushroom was stuffed with nuts and dipped in batter and grilled 

I am not fond of chats,but this place seems to be a hell heaven of chats..
Almost all the chats served was too good...

The paav bhaaji is one of the best...
The pav is so soft ,light like a feather(unbelievably) and bhaaji was mildly spiced...

The veg sandwich served was too heavy to munch on,but of course it tasted yum.

One of the prime dish., most south indian would love to have..The udupi idli and sambar is not same as in tamilnadu cuisine...The owners promised us all the ingredients are from karnataka and they dont compromise with the local ingredients..The taste speaks through it and I loved every sip of my sambar.. :)

The falooda seemed to be disappointing,but the chocolate sundae and the rest of the icecream sundaes were too good to have and there were no indian desserts served on the day..

Check Chennaifoodguid to read more reviews 
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