Shanthi Krishnakumar's cook book: Awards

Showing posts with label Awards. Show all posts

Saturday, February 5, 2011

AWARDS

Indu of Khatta meetha theeka & Ramya from hot from my oven has given me this award. Thanks Indu & Ramya.

Rachu from Amma & baby & Ramya from hot from my oven has shared her first award with me. Thanks Rachu. Wish you many more to come.

Monday, July 26, 2010

AWARDS

An award from Sarah naveen & Neethu. Thank you for remembering me.

Another award from Sailaja. Thank you. I pass these two to all my blogger friends.

Friday, April 16, 2010

AWARDS

An award from Lopa. Thank you Lopa for remembering me. I pass on these awards to all my fellow bloggers.

Awards from Sailaja. Thank you Sailaja

Tuesday, January 26, 2010

Lata has tagged me with By the book of Jayashree a week before. Sorry Lata, I could not respond to it immediately due to household chores. Thank you so much for remembering me. My treasured cookbook is my grandma's handwritten note, which I carried with me after getting married. As I was married at the age of 20, she thought that it will be useful to me & wrote everything with great patience. Not only recipes, even the tradition, as when to take oil bath, wear new clothes etc. The interesting part is that she had mentioned even the WEDDING DAY as a Pandigai and has given guidance about it. As my marriage was on Aani, she has started from that and guided through various festivals and recipes. She could not write after a stage, and I completed it as told by her. Here are the samples.

The condition of the note book

Her instructions and guidances

Siddhi has passed me on these awards. Thank you Siddhi, for remembering me.

And Sailaja has passed some more awards along with the above . Thank you Sailaja.

I pass it to all my blogger friends with love and wishes.

Thursday, December 17, 2009

KATHIRIKKAI SAMAAN PODI KARAMUDHU

This is one of the popular Iyengar pandigai dish.

INGREDIENTS:

Brinjals - 1/2 kg.
Oil - 1 ladle
Turmeric powder - 1/4 tsp.
Salt - as per taste
Mustard seeds - 1/2 tsp.
Urad dhal - 1/2 tsp.
Curry leaves - few
Sambhar powder - 1/2 tsp.
Karamudhu podi - 2 tablespoons

METHOD:

Heat oil in a heavy bottomed pan, add turmeric powder, mustard seeds & urad dhal . When golden brown add curry leaves and chopped brinjals. Saute well, add salt, sprinkle some water and cover it with a lid until half-cooked. Now take out the lid, add sambhar powder and fry well, flipping it gently . When done, add the karamudhu podi and mix well. Saute for 2 more minutes. Saaman podi karamudhu is ready.

And an award from Sailaja.Thank you Sailaja.

. Thank you Sailaja

Friday, November 20, 2009

AMRITSARI CHOLE

Most people think that the difference in this recipe is the tea bag. Preparing the powders with a slight twist makes this dish so tasty and different.

INGREDIENTS:

Kabul chenna - 1 cup
Tea - 1 tsp.
Bay leaves - 2
Onions - 2
Tomatoes - 2
Ginger - 1" piece
Garlic - 2 pods
Chenna masala - 1 tsp.
Punjabi garam masala - 1 tsp.
Chilli powder - 1/2 tsp.
Dhania powder - 1 tablespoon
Jeera powder - 1/2 tsp.
Coriander leaves - few
Amchur - 1/2 tsp.(optional)
OR lime juice - 1tsp.(optional)
Salt - as per taste
Oil - 3 tablespoons

METHOD:

Make a small bag with tea using a clean muslin cloth.

Soak chenna overnight. Discard the soaked water. Fill fresh water upto an inch above chenna and pressure cook with bay leaves, tea bag and salt for 3 whistles. Drain the water, discard bay leaves, and tea bags. Keep aside. (Using tea bags gives a dark colour to the white chenna)

Grind a fistful of boiled chenna to a paste.

Crush ginger and garlic.

In a pan, dry roast all the powders (except amchur) and keep aside.

In the same pan, heat oil, and fry onions, crushed garlic & ginger, tomatoes, little salt and saute till oil leaves the sides. Mash well till pulpy.

Add the ground chenna paste, dry roasted powders and boiled chenna into it. Allow it to boil (add the amchur at this stage) and cook till thick. ( Finally, add lime juice & mix well ). Garnish with coriander leaves. Serve hot with bhaturas, pooris , phulkas and chappathis.
And this is from Sailaja . Thank you.

Wednesday, November 18, 2009

MY INTERVIEW WITH FOOD INDIA & AWARDS

I am happy today as I have been featured in food-india.com. My interview with them is at http://www.food-india.com/feature/indian_food_blogs/B006_Shanthi_Krishnakumar.htm

And awards from Sailaja . Thank you, Sailaja, for passing on these awards to me.

Thank you Sangeetha for remembering me on this award.

Thursday, November 5, 2009

BACK AGAIN WITH SWEET BUNCH OF AWARDS

Back again with a bunch of awards. Oh!!! Such a lot of awards, within these 14 days.!!!
I was admitted into a hospital with viral fever and severe body pain. After, a long gap of 2 weeks, I opened my blog, and was surprised to see many awards. Sorry, friends, I could not thank you all due to my illhealth. Thank you and will be back as usual with some dishes.

I would like to pass on these awards to all my blogger friends.

A participant award from Priya for participating in her diwali feast event. Thank you Priya.

Indu has passed me this bunch of awards. Thank you Indu.

Rohini has passed me this award. Thank you Rohini.

Couple of awards from Sailaja. Thank you Sailaja for remembering me.

Another set of awards follows from Vidhas & Aysha . Thank you Aysha & Vidhas.

A set of awards from Indrani. Thank you Indrani

Wednesday, October 14, 2009

AWARDS FROM FRIENDS

These are awards from Sailaja, I would like to share it with all of my friends

Tuesday, October 13, 2009

DEEPAVALI LEGIYAM / DEEPAVALI MARUNDHU

DIWALI-MARUNTHU-RECIPE, HOW-TO-MAKE-DEEPAVALI-MARUNTHU

This is the one proportion we make in our home right from my great grand mothers period. For me, its my grandma's recipe. She does it so perfectly with a soft texture and a glazy look which I have not tasted anywhere. There are many variations though. Now the Deepavali legiyam from my grandma's kitchen.
Recipe courtesy: My grandma.

INGREDIENTS:

Sukku(dried ginger) – 1” pieces – 2
Kandathippili – 20 gms
Omam – 20 gms
Sitharathai – 10 gms
Jeera – 3 tsp.
Pepper – 2 tsp.
Virali manjal – 1
Jaggery
Ghee – 25 gms
Gingelly oil – 3 tablespoons

METHOD:

Heat a kadai, add all the ingredients (except ghee and oil) and slightly heat it.

Grind in a mixie to a fine powder. Sieve well. Again, grind the coarse powder leftover with very little water, to a fine paste.

Mix the fine paste and the fine powder well to form a dough.

Take equal quantity of jaggery. (Jaggery and dough ratio = 1:1)

Dissolve jaggery in a ladle of water and filter it without any dust or mud.

Now heat a heavy bottomed pan, add the dough, jaggery and sauté well.

When half- done and thick, add oil and ghee.

Saute well. When glossy, immediately transfer it to a vessel.

Make small balls out of it, and distribute it to everyone in the house.

This is very good for indigestion and our elders have made it a custom to make it during Deepavali because we will feel heavy after having a sumptuous meal, sweets and savouries on Deepavali.