The New Festival Samayal: An Offering To The Gods: An Insight Into The Rich And Ancient Cultural Heritage and Food Of The Tamil Community
Viji Varadarajan, Padmini Natarajan
Language: English
Pages: 110
ISBN: 2:00307062
Format: PDF / Kindle (mobi) / ePub
This new and revolutionary book that won the Gourmand award for 'The Best Local Cookery Book' in 2007, gives a new insight into the rich cultural food heritage of the Tamil Community. The significance of a Hindu marriage, the greatness of the lotus flower, the story of the holy basil, the gesture of a 'namaste,' the methodology of food served in a plantain leaf are all inculcated in the Tamil life that go beyond the realms of modern imagination. Food is for the Gods. It is sustenance and incredible energy. Without a doubt the best moments of our life is associated with food. To live life meaningfully, to have a state of mind which is creative for the larger benefit of mankind, to find success without compromising on the values and quality of life, let us seek and accept sathvic food - 'the food of the Gods' - the food 'Blessed by the Gods'. Love is joy and food is love. Enjoy preparing every dish in this book with lots of love and care. Let us never for that the Almighty has gifted us prosperity for gratitude offered
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this book. Tasty Tip: Alternatively deep fry in oil, or steam in idly moulds for 12-15 minutes. You can deep fry one by one in a wok if you do not have a neiappam mould. Rice flour can be used instead of soaked and blended rice. But preparing in the appam moulds below are the best. Star Fries Savoury Biscuits Murukku/chakli makers made of brass/steel are available in Indian groceries. These presses have 5 to 6 metal disks with perforations in different designs. Generally these snacks taste
for a whistle and lower flame to cook for 2 minutes. When the pressure reduces completely open and use. Add a quarter cup of water to jaggery and melt over a low flame. Strain to remove scum. Add the cardamom powder and grated coconut and stir for about 5 minutes. Add the cooked black-eyed beans and stir continuously for about 10 minutes or until the whole dish gels together. Add ghee and take off the flame. Serve cooled or warmed. Dried Green Peas Salad pache patani sundal 2 cups Dried Green
is as though one cannot taste better without the other! 2½ cups Almonds 1¾ cups Sugar � cup Milk A few Strands Saffron 1 cup Clarified Butter/Ghee Soak the almonds in hot water for 30 minutes. Peel and blend into a coarse paste, using very little milk and set aside. Or, soak the almonds in a little water and microwave for a couple of minutes. Strain the water and peel. Prepare the saffron by mashing it in a little hot milk until the milk turns a deep orange. In a deep non-stick
boondhi 2 cups Bengal Gram Flour/Besan � cup Rice Flour � tsp Chilly Powder � tsp Soda-Bicarb/Cooking Soda (optional) � tsp Asafoetida Powder 1-1¼ tsps Salt 2 cups Oil for frying Prepare a thick paste of dropping consistency with the besan and rice flours by adding a cup of water with salt, asafoetida, cooking soda (optional) and chilly powder. Heat the oil and keep on medium flame throughout. Use a slotted spoon with fine holes and hold it close to the oil. Pour the batter into
into tennis-ball size rounds. Grease your palms afresh for each ball. Spread a kitchen paper and arrange the balls on it. Cool and then store in an air-tight container to retain its crispness. Coconut-Lentils’ Pancake thengai adai Traditionally in a Tambram household adai is served with freshly made butter and powdered jaggery on the saide. Serve with dhideer mor kuzhambu. 1 cup Rice � cup Red Gram/Thuvar Dal � cup Husked Whole Black Gram/Husked Whole Urad Dal 5 Dried Red Chillies �
