Wednesday, 22 February 2017

Cheeky kid !


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Tuesday, 14 February 2017

Playtime


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Monday, 13 February 2017

Sprouts Masala Sundal (முளைகட்டிய பச்சைப்பயிறு சுண்டல்)

Sundal is a healthy snack that is essentially made with pulses. Traditionally, sundal is prepared on auspicious days or during festivals. Over time, I have shared many conventional sundal recipes on Rathika’s Nest. However, you can always spice it up a bit and serve it as a tea-time snack. Here’s a sundal recipe with a twist.

Ingredients:

Spouted green gram – ¾ teacup or 150ml
Salt – to taste
Coconut – grated, 2 tablespoons
Green chilli  – 1 no, finely chopped
Oil – 2 teaspoons
Mustard seeds – 1 teaspoon
Asafoetida – a generous pinch
Chat masala – ½ teaspoon
Lemon juice – 1 tablespoon
Curry leaves – a few


Sprouts Masala Sundal (முளைகட்டிய பச்சைப்பயிறு சுண்டல்)
Method: You may sprout the green gram at home or buy the sprouted green gram readily available in the shops. Click here to find out how to sprout green gram at home. Wash and drain the green gram. Heat oil in a kadai, add mustard seeds and when they start to sputter, add the sprouted green gram, green chilli, salt, ¼ teacup (50 ml) of water and asafoetida. Cover and cook on low flame till the gram is cooked and water is fully absorbed. Now add chat masala and mix well. Add coconut gratings, sauté for 2 minutes and switch off the fire. Garnish with curry leaves. Allow it to cool and then add lemon juice and mix well. Serve with a cup of tea or coffee. 

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Friday, 27 January 2017

Boom Boom Maadu (பூம் பூம் மாடு)

Boom-boom maadu (பூம் பூம் மாடு) is an ox that nods its head based on the instructions from its master known as boom-boom maatukaaran (பூம் பூம் மாட்டுக்காரன்). The ox is generally decorated with bright cloths, bells and jewellery. The master carries a drum and makes a booming sound by forcefully rubbing its sides with a curved stick. He asks the performing animal questions, usually about the fortune of the patron and the animal is trained to vigorously nod its heads making the bells chime. In return, the patron makes offerings to the animal and its master.

Boom-boom maadu and its performance is a spectacular sight, and used to be quite common in rural areas and small towns. All these years, I have not come across one in Chennai city. This drawing of ‘boom-boom maadu’ was executed with color pencils way back in 2003. I am happy to share this work from my sketch book.

Boom-boom maadu (பூம் பூம் மாடு)- Color pencil on paper - 14" x 17"
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Tuesday, 24 January 2017

Whole Black Gram Idly

Idly is a staple breakfast preparation in southern India. Sometimes, it is prepared even for dinner. Normally, idly batter is prepared with par-boiled rice and whole urad dhal, which is black gram without skin. Whole black gram with intact skin is rich in protein, dietary fibre and minerals such as calcium, iron and potassium. Black gram is beneficial for bone health, and it improves digestion and immunity.

Whole urad with its skin can be used instead of urad dhal for making idlies. Soak whole black gram in adequate water for 8 hours or overnight. Soak methi or fenugreek seeds and par-boiled rice separately. Later, wash black gram well in running water; do not remove the skin. Grind into a fluffy mass along with methi seeds using a wet grinder. Quantities of the ingredients and the recipe for idly remains the same. Just replace whole urad dhal with whole black gram. Click here to read the full recipe for idly. After steaming, whole black gram idly is slightly darker in color, however, it is as soft and tasty as the regular idly. Moreover, it is more nutritious than our regular idly. You may serve whole black gram idly with chutney, sambar or both.

Whole black gram idly served with coconut chutney
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