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New Tamil Recipes Index

A while ago I saw Shaheen’s blog about a new recipes index of all kerala recipes. It is not trying to cook something and taking pictures instead collect all these recipes in one single place so anyone can go to one single place to check out for a recipe instead of going to google search.

I thought it was great idea and immediately I wanted to create a similar index for Tamil recipes. I asked Shaheen if I could copy the idea. She kindly agreed. I started out the template and asked a few tamil bloggers for help. Prema Sundar chipped in and we started working on the template and searching for recipes – thus Essence of Tamilcuisine took shape.

Its for you that we created it. Its a one-point to know about the versatile Kootu, Sambar and umpteen different Poriyals – All well blogged and documented by our friend in the blogosphere.

Spread the word and link it. Let it be well-utilized !!! Dont forget to let us know how it looks and whether you like it or not!!!

ps. I am looking for a vazhai ilai lunch ( food served on banana leaf ) as a logo for our index site. Ideas and pictures welcome. Ofcourse you get due credits !!
Update : Thanks guys for your enthusiastic logo suggestions.. We have a handful of vazhaiilais now.
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April 20, 2007 - Posted by | Uncategorized

13 Comments »

  1. Hello Revathi,
    This is a very good attempt to collect all Tamil cuisine recipes in one place. Now i know where to go when i need a particular tamil recipe. You can use the picture from my tamil new year’s post as a logo for your tamil index site, if you wish.
    If you need better resolution pictures, i can also email them to you. Keep up the good work. I will try to post more authentic tamil recipes.

    Comment by Deepz | April 21, 2007 | Reply

  2. I dont have a good camer Revathi. Or I could have got a picture for you. Let me see whether I can borrow a camera and try taking it.

    BTW, The main criteria for having a common site,is that you should post more recipes on your blog….grrr… ūüôā

    Comment by Inji Pennu | April 22, 2007 | Reply

  3. that’s a good idea. all mouthwatering dishes under one roof.

    Comment by Reena | April 22, 2007 | Reply

  4. Thank you so very much for doing this! It is extremely helpful to someone like me who is just beginning to learn Tamil cuisine. I really appreciate your efforts!

    Comment by Nupur | April 23, 2007 | Reply

  5. Hi Revathi,

    Wonderful idea…i liked it very much….Thanks for including me…
    I have posted one recipe to the email id mentioned in the blog..Please check and let me know.

    Comment by USHA | April 23, 2007 | Reply

  6. Hi Revathi, the logo you have mentioned here is a header or a logo like “RCI” – event.

    Comment by just for fun | April 24, 2007 | Reply

  7. This a great idea to collect & present all tamil recipes in one place.Thank you for including my recipes too in the list. And when i see i good tamil recipe in the blogosphere ,i will send you the link! Nandri revathi for presenting us with this one-stop blog for authentic tamil cuisine!:)
    paati

    Comment by Anonymous | April 24, 2007 | Reply

  8. Revathi, thanks to you and prema for all your efforts in creating this one stop recipe index. This will be a great resource!

    Comment by Mandira | April 24, 2007 | Reply

  9. Good idea Revathi, there are couple of proper Tamilnadu style vazhayila lunch photos in SHarmi’s blog. Let me look for her blog address.

    Comment by archana | April 24, 2007 | Reply

  10. i like ur logo so much.. awesome. who took that photo?

    Comment by Mallugirl | April 25, 2007 | Reply

  11. Hi Revathi,
    Very nice idea. I liked sharmi’s photo too for your logo.

    cheers
    rajani

    Comment by Rajani | April 25, 2007 | Reply

  12. Taste of ethnicity

    Nadar cuisine combines the rich culinary skills and history of the community

    SAVOURING THE FLAVOUR Nadar food festival

    When an art lover looks at Michelangelo’s David he/she sees not only an exquisite sculpture, but also how the sculptor’s association with stone quarries and the muscled labourers has influenced his work. The same can be said of food too. It cannot but be influenced by the personality of the cook. So what happens when a community itself is represented through food? It’s just awesome!

    Along with mutton, prawn and potato, you get a taste of the tradition and the aspirations of an enterprising community in Tamil Nadu, the Nadars. To start with, a sip of pathanir tells you about the past. The Nadar link to palm tree sap goes right back to their Shanar roots and their traditional occupation of planting palm trees and living off the products.

    The man who is showcasing this cuisine, Jacob Aruni, Kongunad food specialist, does not hesitate to acknowledge the contribution of the three housewives, Rani, Vimala and Sigappi, who helped him collate the recipes for the festival. And he has done it in style. The result: Vimalakka kari saalna, Sigappi vazhaipoo saatham and such! Between Vimalakka’s and Sigappi’ s dishes my taste buds were in a whirl. Finally, the Vazhaipoo rice won the crown by a small margin. Every dish has a distinct personality.

    Coming back to Saalna, this ethnic version of stew has more than just mutton in it. It has a generous dose of history too. It’s a testimony to the colonial impact on the community, whose fortunes improved in the 19th Century when cotton cultivation was promoted by the British after the American supply stopped, in the semi-arid tracts of interior Tamil Nadu. This titbit ought to make that already delicious stew irresistible!

    Even if you go merely by your nose and tongue, Sigappi kozhi serppu, Sattampillai meen kozhambu, cauliflower kothu idiappam and vengaya serppu will entrance you. Want more? Then there is the seductive Manohari or sautéed potato mash, and vendakkai mayakkal that truly live up to their names.

    Seeranis, jaggery and sugar variety, and the famous Iruttukadai, and Mascoth halwas will complete the `mayakkal’

    MARIEN MATHEW

    Comment by Anonymous | September 12, 2007 | Reply

  13. A sumptuous spread fit for kings- Chef Sitapathi of the Chancery Pavilion shares some ancient but delicious Nadar recipes with us

    Despite its rich culinary tradition, several south-Indian speciality cuisine are getting lost in the fast-changing world of global cuisine. One such little-known cuisine is the Nadar cuisine
    from Tamil Nadu. Nadars were the ancestors of the famous Pandya kings. They lived from 1529 AD in Madurai, Tuticorin, Virudhunagar, Sivakasi, Nagercoil and Pollachi. They were known for their culinary expertise and their food was considered special as they had served the Pandya
    kings who apparently were great fans of the Nadar dishes.

    The Nadars also use a lot of coconut and coconut oil in their foods. Here are three recipes of Nadar food that you can try out.

    Vendai Mocchai Mandi

    Ingredients: Lady fingers (diced) 100 gms; Double beans ( soaked overnight ) 100 gms; shallots (peeled) 40 gms; Small onions (diced) 50 gms; Tomatoes (small diced) 40 gms; 3 green chillies slit; Till seeds 5 gms; Coconut 1; Cashew nuts 10 gms.

    For tempering: Mustard seeds, Cumin seeds, Fenugreek seeds, Curry leaves, Gingely oil, Salt to taste, Tamarind juice 25 ml; Chilli powder 5 gms; Turmeric pwd 2 gms; Cumin pwd 5 gms; Coriander pwd 5 gms; Fenugreek pwd 5 gms; Ginger garlic paste 10 gms

    Method: Boil the double beans and set aside. Heat oil , add the tempering and shallots and onions, sauté well add green chillies and ginger garlic paste. Add powdered masalas and mix well, add tomatoes and some water, stir well. Add the lady fingers and boiled double
    beans. Add tamarind juice and ground paste. Add more water and simmer for 10 minutes. Add the seasoning and garnish with chopped coriander leaves.

    Vazhapoo Avaraikkai Masiyal

    Ingredients: Banana flower 1 no; Flat beans 100 gms; Green chillies (chopped) 2 nos; Ginger (chopped) 10 gms; Onion (chopped) 50 gms; Tomatoes 40 gms; Coconut (grated) 20 gms ground paste; For tempering: Cumin seeds 10 gms; Mustard seed 5 gms; Curry leaves a few; Garlic chopped 10 gms; Fennel 2 gms; Gingely oil 25 ml; Salt to taste; Cumin pwd 10 gms; Coriander pwd 10 gms; Turmeric pwd 2 gms;

    Method: Clean the banana flower and chop. Cut the flat beans into small dices and blanch. Heat oil and add the tempering with the fennel seeds. Add onions and chopped ginger garlic and sauté well. Add the powder masalas and little water stir well and add the tomatoes.

    Add the banana flower and sauté well. Add the coconut paste. Mix in the flat beans and check seasoning. Garnish with chopped coriander leaves

    Katthirikkai Murungaikai Piratal

    Ingredients: Brinjal 3 nos; Drumsticks 2 nos; Onions 1 no; Tomato 1 no; Curry leaves a few; Peanut 10 gms; Coconut grated 20 gms. For tempering: Mustard seeds, Cumin seeds, Fenugreek seeds, Whole red chillies Ginger garlic paste 15 gms; Salt to taste; Gingely oil

    Method: Dice the brinjals and cut the drumsticks into 2 inches. Chop the tomato and the onions, heat oil, add the tempering, add onions and sauté, add brinjals and drumsticks and sauté well. Add ginger garlic paste and the powder masala mix well. Add the tomatoes and stir well.

    Add water and salt. Simmer it until the vegetables are cooked. Add ground masala, stir some time and check the seasonings. Garnish with chopped coriander

    Comment by Anonymous | September 13, 2007 | Reply


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