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Friday, February 20, 2009

WHO AM I?

I am an enthusiastic learner. Learning never ends. I am interested in cooking, singing, browsing, blogging, gardening, reading, music and so on. I am very outspoken and transparent. Cooking is an art and comes only by experience. The dedication while cooking and serving food with a smile will make the food more palatable.

My association with talented people in my life is the source of motivation and inspiration for me. Whatever I have learnt, I do it with sincerity and dedication.I also spend my time in spiritual activities.

I was a scribe for blind people,writing exams for them but now enjoying my time with friends like you and blogging. I teach music to children. I teach slokas(tuned) and music to homemakers. I keep myself busy. I run a children's club (honorary) and involve them in religious activities, patriotic activities etc.

If you have any queries, feel free to mail me at setlur.shanu@gmail.com

Monday, February 9, 2009

GENERAL PANDIGAI MENU

Generally for a pandigai, the menu is as under:

Sadham(rice), Nei(ghee), paruppu, mor kozhambu or Sambhar, paruppu usili, kari amudhu(poriyal), kootu, thayirpachadi, kosumari, vadaam or appalam, vadai or thayir vadai, saatru amudhu(Rasam), Tirukannan amudhu(payasam), thayir (curd),oorugaai(pickle).

But in general, we say it as sattumudhu, karamudhu and kannamudhu.

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DISCLAIMER

ALL THE RECIPES ARE TRIED AND TESTED IN MY KITCHEN. THE MEASUREMENTS AND SPICES ARE ACCORDING TO OUR FAMILY'S TASTES. YOU CAN ADJUST THE SPICES TO SUIT YOUR TASTEBUDS. THE RECIPES POSTED IN THIS BLOG SERVES 2 OR 3.

IYENGAR CUISINE & COOKING TERMINOLOGY

The "Iyengar paribhashai(terminology)" for food is different from other related cookery terms.

Samayal is "Thaligai".

In general, the term "Amudhu" (Amirtham or Nectar) is added after all basic dishes.

Iyengars add "Tiru" (meaning auspicious or sacred), to all words. In tamil, kitchen is "madapalli" . Iyengars, say it as "Tirumadapalli".

Generally for a pandigai, the menu is as under:

Saadam(rice), Nei(ghee), paruppu, mor kozhambu, Paruppu kozhambu(Sambhar) , paruppu usili, kari amudhu(poriyal), kootu, thayirpachadi, kosumari, vadaam or appalam, vadai or thayir vadai, saatru amudhu(Rasam), Tirukannan amudhu(payasam), thayir (curd),oorugaai(pickle). Coloquially, it is said as sattumudhu, karamudhu and kannamudhu.

In addition, to this, puliyodharai, vennpongal, karaasevu or mixture is also served. Various terminologies are as under:

* Payasam - Tirukannamudhu.
* Rasam - Sathumudhu.
* Kesari - Jeera.
* Tamarind rice - Puliyodharai.
* Curd rice - Dhadhiyonnam.
* Vadai - Tiruppaniyaram.
* Cooked rice - Prasadham.
* Water - Theertham
* Curry(Poriyal) - Kariamudhu

The special dishes of "Iyengar Cuisine" includes Puliyodharai, Kadamba saadham, Kadambam(different from kadamba sadham), Veppampoo sattumudhu, Kandathippili sattumudhu, Vathal, Vadaam, Maavadu, Molagu sattumudhu, Angaya podi, Mendhiya kozhambu, Paruppu thogayal, Nellikai pachadi and Aathikeerai karamudhu for "Dwadasi", Akkara adisil(akkaravadisal), Thayir vadai, vazhukku kozhakattai, Ela vadaam, Paal kootu, Mor kootu, thirattupaal, naartha elai podi and so on. The list is endless.

Iyengars are good eaters and good hosts too. Elders say "Not to make noise with the ladles and vessels while serving" as the people who eat may feel there is less food. The elders train the youngsters with hospitality.

The diet is also well balanced. On Ekadasi, it is fasting and on Dwadasi day, the menu will be medicated without triggering the acidity. Tamarind is not used on Dwadashi and the "paaranai thaligai" is Mor Kozhambu, Poricha sattumudhu, Aathikeerai karamudhu, nellikkai thayir pachadi and soon. Generally, the diet is complete only with thayir saadham, which has a cooling effect on stomach. Delicious saatvik and vegetarian recipes sans onion & garlic can be read in my other blog IYENGAR CUISINE, which is linked here.

More terminologies can be read here

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