TAMIL NADU COOKING. TAMIL NADU

TAMIL NADU COOKING. REALLY FUN COOKING GAMES ONLINE. LAKSHMI NAIR COOKING VIDEO.

Tamil Nadu Cooking


tamil nadu cooking
    tamil nadu
  • A state in southeastern India, on the Coromandel Coast, with a largely Tamil-speaking Hindu population; capital, Chennai (Madras)
  • a state in southeastern India on the Bay of Bengal (south of Andhra Pradesh); formerly Madras
  • Tamil Nadu (????? ????, ) is one of the 28 states of India. Its capital and largest city is Chennai (formerly known as Madras). Tamil Nadu lies in the southernmost part of the Indian Peninsula and is bordered by the States of Puducherry, Kerala, Karnataka and Andhra Pradesh.
  • State in southern India which has Chennai (formerly known as Madras) as its capital. The other cities include Madurai, Tiruchirappalli (Tamil: ????????????????) (Tiruchy), Coimbatore
    cooking
  • The practice or skill of preparing food
  • (cook) someone who cooks food
  • (cook) prepare a hot meal; "My husband doesn't cook"
  • The process of preparing food by heating it
  • the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"
  • Food that has been prepared in a particular way
tamil nadu cooking - Samayal -
Samayal - The Pleasures of South Indian Vegetarian Cooking
Samayal - The Pleasures of South Indian Vegetarian Cooking
World Gourmand award winning author Viji Varadarajan's book takes you through an amazing journey in the life of a Tamil Brahmin. Passed on through generations of grandmothers and perfected by priests throughout Tamil Nadu and Kerala the cuisine is as old as Ayurveda, Yoga and Hinduism itself! Mainly vegetarian this cuisine is based on the concept that food shapes the personality, mood and mind. Lovingly prepared it fosters sathvic qualities, calms the mind and is essential for spiritual progress. It is always cooked with a great deal of attention to cleanliness; to the balancing of nutrition, flavor, texture and variety, coupled with the belief that God is the first taster of the meal. This book is dedicated to generations of women in our families who quietly and anonymously carved their personalities in the cooking traditions and rituals of our daily lives. This unique book on ancient recipes retains the authentic methodology of the South Indian Brahmin’s cuisine.
The Chapters are divided into:

1. RICE
Rice ‘Annam’ as it is called in Sanskrit denotes wealth & prosperity. The Goddess of Harvest Annalakshmi is said to hold a sheaf of rice in her hands. Rice is the staple diet of the South Indians who are spiritually inclined. Food was first offered to God before it came to the table.

2. VEGETABLES STEWS & CURRIES
A gravy vegetable is referred to as a curry sauce. Mildly spiced with ayurvedic properties vegetables are cooked in their own sauces sometimes with the addition of lentils, coconuts or, and grains.

3. THE STORY OF KARI / CURRY (STIR FRY)
Kari is a tamil word for a stir-fry preparation. It is an important part of a balanced diet in a tamil home. It is seasoned, served mild or is made exotic with a variety of ayurvedic ingredients. Many of these spices are used for their antiseptic and preservative properties. The British in India added water and meat to curry/kari and it came to be called a 'curry dish'. There is even something called 'Madras Curry Powder' available in Indian groceries. Even today the word curry/kari is basically vegetarian in an Iyer Brahmin home in South India.

4. PACHADIS – TASTE TINGLERS
Vegetables are always cooked in a South Indian home. Any vegetable preparation with plain home-made yoghurt is known as a pachadi.

5. RASAMS – SOUP FOR THE SOUL
Tangy soups with the richness of pepper, cumin, turmeric and asafoetida are the Tambram food for the soul. When the rasam is mildly spiced it can be served as a soup. Mixed with rice and with any veggie side, it is often eaten with an appreciative slurp.

6. CHUTNEYS RELISHES AND SAUCES
Chutneys meaning to crush are spicy condiments. They are often eaten fresh using flavourful ingredients often with perennial or seasonal vegetables.

7. TANGY PICKLES OF THE SOUTH
An Indian meal is incomplete without pickles. Eaten in small amounts, it tickles your tongue with a burst of flavor and makes up for the blandness of some main course meals. Pickles are made from a variety of vegetables, ingredients and spices.

8. TIFFINS / ANYTIME SNACKS
Dosais – The South’s Pancake Wonder
Uppumas – The Crumble Story
Savoury Doughnuts – The Vadais
Healthy Whole Grain Salads
Tiffins also known as health food is made with any grain as pancakes, crumbles, and steamed cakes. Extremely tasty they can be served for supper too.

9. THE SWEET TOUCH
A meal in South India begins with a dab of something sweet on the banana leaf. Interestingly desserts are served before a main course meal. This habit adheres to an ayurvedic habit going back to many generations. Using the saffron is an art. In the South, saffron, cardamom and cloves are used only in desserts.

10. PODIS – PIQUANT SPICES
Spice powders are important taste enhancers of a South Indian cuisine. The recipes are handed down from generation to generation and can have a distinct stamp of a particular region or family.

11. A Glossary of Native Ingredients and Vegetables

World Gourmand award winning author Viji Varadarajan's book takes you through an amazing journey in the life of a Tamil Brahmin. Passed on through generations of grandmothers and perfected by priests throughout Tamil Nadu and Kerala the cuisine is as old as Ayurveda, Yoga and Hinduism itself! Mainly vegetarian this cuisine is based on the concept that food shapes the personality, mood and mind. Lovingly prepared it fosters sathvic qualities, calms the mind and is essential for spiritual progress. It is always cooked with a great deal of attention to cleanliness; to the balancing of nutrition, flavor, texture and variety, coupled with the belief that God is the first taster of the meal. This book is dedicated to generations of women in our families who quietly and anonymously carved their personalities in the cooking traditions and rituals of our daily lives. This unique book on ancient recipes retains the authentic methodology of the South Indian Brahmin’s cuisine.
The Chapters are divided into:

1. RICE
Rice ‘Annam’ as it is called in Sanskrit denotes wealth & prosperity. The Goddess of Harvest Annalakshmi is said to hold a sheaf of rice in her hands. Rice is the staple diet of the South Indians who are spiritually inclined. Food was first offered to God before it came to the table.

2. VEGETABLES STEWS & CURRIES
A gravy vegetable is referred to as a curry sauce. Mildly spiced with ayurvedic properties vegetables are cooked in their own sauces sometimes with the addition of lentils, coconuts or, and grains.

3. THE STORY OF KARI / CURRY (STIR FRY)
Kari is a tamil word for a stir-fry preparation. It is an important part of a balanced diet in a tamil home. It is seasoned, served mild or is made exotic with a variety of ayurvedic ingredients. Many of these spices are used for their antiseptic and preservative properties. The British in India added water and meat to curry/kari and it came to be called a 'curry dish'. There is even something called 'Madras Curry Powder' available in Indian groceries. Even today the word curry/kari is basically vegetarian in an Iyer Brahmin home in South India.

4. PACHADIS – TASTE TINGLERS
Vegetables are always cooked in a South Indian home. Any vegetable preparation with plain home-made yoghurt is known as a pachadi.

5. RASAMS – SOUP FOR THE SOUL
Tangy soups with the richness of pepper, cumin, turmeric and asafoetida are the Tambram food for the soul. When the rasam is mildly spiced it can be served as a soup. Mixed with rice and with any veggie side, it is often eaten with an appreciative slurp.

6. CHUTNEYS RELISHES AND SAUCES
Chutneys meaning to crush are spicy condiments. They are often eaten fresh using flavourful ingredients often with perennial or seasonal vegetables.

7. TANGY PICKLES OF THE SOUTH
An Indian meal is incomplete without pickles. Eaten in small amounts, it tickles your tongue with a burst of flavor and makes up for the blandness of some main course meals. Pickles are made from a variety of vegetables, ingredients and spices.

8. TIFFINS / ANYTIME SNACKS
Dosais – The South’s Pancake Wonder
Uppumas – The Crumble Story
Savoury Doughnuts – The Vadais
Healthy Whole Grain Salads
Tiffins also known as health food is made with any grain as pancakes, crumbles, and steamed cakes. Extremely tasty they can be served for supper too.

9. THE SWEET TOUCH
A meal in South India begins with a dab of something sweet on the banana leaf. Interestingly desserts are served before a main course meal. This habit adheres to an ayurvedic habit going back to many generations. Using the saffron is an art. In the South, saffron, cardamom and cloves are used only in desserts.

10. PODIS – PIQUANT SPICES
Spice powders are important taste enhancers of a South Indian cuisine. The recipes are handed down from generation to generation and can have a distinct stamp of a particular region or family.

11. A Glossary of Native Ingredients and Vegetables

85% (17)
Haandis...of different shapes and sizes
Haandis...of different shapes and sizes
I am quite fascinated by the variation in shapes of same pots within a geographic region! Here is part of my haandi collection from India. Haandis are generally used for cooking rice in India. Insoem parts they also use it for cooking meat or biryani. Of late Haandi cooking has been quite popular outside India. They are from different parts of India. The biggest one came from Northern Karnataka (precisely from Badami in Bijapur). That one is over 100 year old. The smallest one I found in a pots and pans store in Ambasamudram in Tamil Nadu. the owners were surprised that I was going through their old pots and pans stock and asking them if they would sell them. Brass Uruli came from a frien's mother as a gift which is also at least 50 years old. The brass handi is from a shop in Tirunelveli town next to the big Nellaiappa temple. The terracotta and wooden ones are from Calcutta. The ceramic one id from Khurja in Uttar Pradesh.
Dosa masala, Kanyakumari, Tamil Nadu, India
Dosa masala, Kanyakumari, Tamil Nadu, India
A dosa is a thin crepe/pancake made with flour and sour milk. Cooked on just one side, it tends to be crispy and stiff on the edges and soft and chewy towards the middle, with a distinct tang from the sour milk. This one came stuffed with a lightly curried potato and vegetable stuffing. Delish. The cost? 35 rupees - about 90 cents Canadian $, 0.6 Euro.

tamil nadu cooking
tamil nadu cooking
Kachi's Kitchen: Family Favorites from Kerala and Tamil Nadu
The cuisines of Kerala and Tamil Nadu are among the finest in all of India. The artful blend of aromatic spices and healthy ingredients makes Kachi's Kitchen a book that must be in every family's library. With flavorful, mouthwatering recipes passed down through generations, this book brings authentic recipes, unique and traditional, to your home. Ann Vinod started this book as an effort to preserve her family's heritage and found over 140 treasured recipes including Avial, Puttu and Fish Molee. Kachi's Kitchen provides delicious recipes so anyone can prepare a simple dinner or a special family feast with a South Indian flair.

Similar posts:
cooking brisket in the oven
valentines cooking ideas
learn french cooking
egg cooking times
daily cooking with samina jalil
standard cooking measurements
peanut oil cooking
cooking wild pheasant
gardenweb cooking forum
healthy cooking cookware
Comments