#ChettinadCuisine

[foodwithrecipes]

Follow me 👉 https://foodrecipesoffical.com/

foodrecipesoffical.blogspot.com

#• #IndianCooking #SpiceUpYourLife #GourmetFood #TraditionalRecipe #HomeChef #CookingAdventure #IndianSpices #FlavorExplosion #FoodieFavorites #CulinaryCreation #GoatCurry #ChettinadCuisine #IndianFood #SpicyRecipe #SouthIndianCooking #CurryLovers #MasalaPaste #Homemade #TraditionalCooking #CookingFromScratch

[yumtumbhojana]

Hello Folks😍 Simple and Traditional Raw Banana Podi curry prepared with freshly pounded spices. . . . . Vazhaikai or Plantains or Raw Banana's are always a big 👍🏻 from me. How about you? . . . . Would you pair it with Garam Garam Rasam Rice or Cool Cool Curd Rice 🍚 or are you like me to gobble it up right from the pan? 🤪😄 . . . . . Follow the link 🔗 for a detailed recipe https://yumtumbhojana.com/2023/02/06/raw-banana-podi-curry-plantains-podi-curry/ . . . . . Follow: @yumtumbhojana #yumtumbhojana . . . . . #southindianrecipes #traditional #chettinadcuisine #indianfoodblogger #bloggersofig #bloggerlife #foodblogger #sidedish #plantains #poriyal #tambrahmfood #tambrahmsamayal (at Bentonville, Arkansas) https://www.instagram.com/p/CoVuUTrua8G/?igshid=NGJjMDIxMWI=

#yumtumbhojana #southindianrecipes #traditional #chettinadcuisine #indianfoodblogger #bloggersofig #bloggerlife #foodblogger #sidedish #plantains #poriyal #tambrahmfood #tambrahmsamayal

[eroshotelnewdelhi]

Aroma and taste that will leave you spellbound. Enjoy the taste of Chettinad cuisine at Blooms perfected by our South Indian chef using variety of authentic spices.

Date: Until 15th May 2022 | Time: Lunch & Dinner Buffet | Price: 1950* For more information, call: 011 41331650

#ChennaiExpress #ChettinadFood #ChettinadCuisine #ErosHotelNow #Buffet #AuthenticExpereience

[ranjaniskitchen]

Pepper chicken Unveiling the secret recipe for this classic dish. This pepper chicken recipe is a staple in the Indian kitchen and you'll be amazed at how easy and delicious it is to make! New post on blog and youtube Check the links in bio or stories. Or copy paste below links on your URL YOUTUBE : https://youtu.be/9pdgdG2dvd4 BLOG POST: https://www.ranjaniskitchen.com/recipe/mouthwatering-and-flavorful-pepper-chicken-how-to-make-pepper-chicken/ . . . Follow me @iamsivaranjanirajendran . . . #pepperchicken #chickenasmr #asmrchicken #chickenrecipe #incredibleindia #spicyindia #chettinadcuisine #foodporn #igerssg #singaporefoodie #f52grams #foodiesgram #singaporelife #foodiesofinstagram (at Singapore / Singapura / 新加坡 / சிங்கப்பூர்) https://www.instagram.com/iamsivaranjanirajendran/p/CZCS8L0JIuO/?utm_medium=tumblr

#pepperchicken #chickenasmr #asmrchicken #chickenrecipe #incredibleindia #spicyindia #chettinadcuisine #foodporn #igerssg #singaporefoodie #f52grams #foodiesgram #singaporelife #foodiesofinstagram

[keralaantiques]

For sale 💰 Milagai petti Karaikudi Burma teak wood sliding door box from karaikudi used to store dry chilly a must have item in chettinad cuisine . Good for table top decor and kitchen . Size 5.5 inch X 5 inch X 3 inch #kerala_antiques #wood #teak #chettinadcuisine #chilly #dryfruits #box #wood #spicy #burmateak #rares #antiquesforeveryone #antiquekitchen #antiquesforall #storage (at Kerala Antiques) https://www.instagram.com/p/CHpDk9Fprm0/?igshid=1epzrvu2wlhgr

#kerala_antiques #wood #teak #chettinadcuisine #chilly #dryfruits #box #spicy #burmateak #rares #antiquesforeveryone #antiquekitchen #antiquesforall #storage

[thoughtfulrascaldreamerturtle]

Pepper Chicken Fry Boneless #pepperchicken #pepperchickenfry #pepperchickendry #chettinadcuisine #chettinad #karaikudi #karaikudicuisine https://www.instagram.com/p/CB-ORW6gxYp/?igshid=573x3ha7fuk4

#pepperchicken #pepperchickenfry #pepperchickendry #chettinadcuisine #chettinad #karaikudi #karaikudicuisine

[myfoodknowledge-blog]

Simple chicken gravy in cookware 🥘🍲 Swipe right for full recipe 💁‍♀️ Follow us @myfoodknowledge @myfoodknowledge @myfoodknowledge @myfoodknowledge #chicken #chickencurry #curry #indianspices #indiancuisine #indianfoodie #indianrecipes #indiancurry #southindianspices #southindianfood #indianfoodbloggers #indianfood #chettinad #chettinadu #chettinadcuisine #lunchrecipes #lunch #lunchtime #passionforcooking #cooking #blogger #instagood #insta #instafood #instadaily #foodporn #foodie #foodiesofinstagram https://www.instagram.com/p/CAr6-RvFxku/?igshid=1p5yk0gle8y2f

#chicken #chickencurry #curry #indianspices #indiancuisine #indianfoodie #indianrecipes #indiancurry #southindianspices #southindianfood #indianfoodbloggers #indianfood #chettinad #chettinadu #chettinadcuisine #lunchrecipes #lunch #lunchtime #passionforcooking #cooking #blogger #instagood #insta #instafood #instadaily #foodporn #foodie #foodiesofinstagram

[kannammacooks]

Tamilnadu's Gundu Chillies குண்டு மிளகாய் 🌶 🌶 🌶 Gundu Milagai or Gundu (fat) chillies is a quintessential ingredient in Tamilnadu cuisine. One of the very important ingredient in Chettinad cuisine. To the world its called as Ramnad Mundu Chillies as its one of the main crops grown in the Ramnad district. The chilli is smoky and has a unique taste. Its not very spicy and the seeds rattle inside. They have a very thin skin. Gundu chilli crop is exclusive to the region due to its drought resistance and saline properties. Ramnad is an extremely dry region. Mostly "manavaari" crops are mainstay. 'Manaavaari' land / region is where the crops are not planned. The crops are decided based on the given rain and climatic conditions. The crop is left to the mercy of natural conditions and irrigation is very very minimal. There is a saying in Tamil that goes - இது வானம் பார்த்த பூமி… மழைதான் எங்க சாமீ #ramnadmundu #gunduchillies #gundumilagai #chettinadcuisine https://www.instagram.com/p/Bs5kXPkBJAI/?utm_source=ig_tumblr_share&igshid=kgjr7txhah8n

#ramnadmundu #gunduchillies #gundumilagai #chettinadcuisine

[atulsikand]

Chettinad Prawn Pepper Masala #sikandalouscuisine This was a chicken recipe which I adapted for prawns .An aromatic and delicious recipe from Sumeet Nair's The Bangala Table, nothing like the fiery hot imitations found in restaurants , this mildly spiced dish is the real thing . Do try it once without upping spice and let the well balanced flavors play with your palate ! 8-10 Large Prawns - Shelled tails on - Make a slit along the spine keeping them intact Wet Paste: 1 Teaspoon Fennel Seeds. 2 Teaspoons Black Peppercorns. 1 Teaspoon Cumin Seeds. 4 Dried Chilies - Goondu Milagai , whole preferably as seen in the photograph. 1 Teaspoon Coriander Seeds. 1/2 Teaspoon Turmeric Powder. 1 Teaspoon Peeled & Grated Garlic. 1/2 Teaspoon Peeled & Grated Ginger. 1/2 Cup Vegetable Oil. 2" Cinnamon. 2 Green Cardamons. 1 1/2 Medium Onions Chopped - 150 Grams 1/2 Cup Fresh Tomato Puree - 2 Tomatoes Salt. 1.Dry roast the maslas listed under paste till fragrant and slightly darkened . Cool and grind to a paste with a bit of water , add ginger garlic and haldi to the paste.​ 2. Heat oil in a kadahi , add cinnamon and cardamons and onions.Reduce heat to medium and saute onions till light brown , then add tomato puree and cook another minute. 3. Add masala paste and cook 10-12 minutes till oil separates . The masala will be darkened. 4.Add salt to the paste and then ​prawns​.Cook 2 minutes to coat , then add 1 cups ​boiling hot ​water , increase heat ​to max​, scrape bottom to deglaze . Bring to a boil allowing ​prawns to​ ​​cook 2-3 minutes ​, reducing the gravy till it just about coats the ​prawn​ pieces.​ 5. Adjust flavors , I added a twist of lemon juice maybe 1 teaspoon .​Serve immediately . Atul Sikand Director, Asian Hawkers Market Pvt. Ltd. #asianhawkersmarket #sikandalouscuisine #veebaasianhawkersmarket Administrator & Owner Sikandalous Cuisine https://www.facebook.com/groups/325180622895/ Follow Me on Instagram https://www.instagram.com/atul_sikand/ #chettinad #chettinadcuisine #southindiancuisine #indianrecipe #prawns #shellfish #sikandalouscuisine #sikandalouskitchen #atulsikand (at Sikandalous Kiitchen)

#sikandalouscuisine #southindiancuisine #atulsikand #asianhawkersmarket #prawns #sikandalouskitchen #indianrecipe #chettinad #veebaasianhawkersmarket #chettinadcuisine #shellfish

[mytravelrecitals]

What to eat while in Chennai - The Chennai food trail

I didn't have any itinerary in my mind and I believe that turned out to be the best thing I did while visiting Chennai. I got to live like locals, took a local train ride, ate at the best places which only a local would know, tried new joints, chilled at the beach which tourists wouldn't go to, aimlessly walked through the alleys of the oldest mall of Chennai.

In a country like India, every city has distinguished things to offer in terms of art, culture, tradition, heritage and food. Mentioning of food, every few kms affect the flavors of food so much so that a foodie like me can easily differentiate the taste, smell and texture of food. To know and appreciate the authentic local cuisine, you must have a local friend who is more excited than you are to…

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#chennaiexpress #chennaifood #chettinad #chettinadcuisine #Food #foodblogger #foodie #foodreview #indianfood #lifestyle #restaurantreview #review #tamilnadufood #tamilnadutourism #Travel #travelblogger

[trycurry-blog]

Chettinad Idli Podi www.trycurry.com #trycurry #chettinad #idlipodi #chettinadcuisine #traditionalrecipes

#idlipodi #traditionalrecipes #chettinadcuisine #trycurry #chettinad

[eroshotelnewdelhi]

#StartsToday#Blooms

For a truly authentic experience hop over to Blooms for some delectable South Indian Chettinad food. These sumptuous delights are prepared by our South Indian Master Chef using the right balance of different variety of spices that are hallmark of the Southern State of Chettinad cuisine.

Date: 6th - 15th May 2022 | Time: Lunch & Dinner Buffet | Price: 1950*

For more information, call: 011 41331650

#StartsToday #Blooms #ChennaiExpress #ChettinadFood #ChettinadCuisine #ErosHotelNow

[thebangala-blog]

😍#Repost @b_barnali with @repostapp ・・・ At Achi Meenakshi Meyappan's grand and opulent home, MSMM Mansion at Karaikudi. Here the floor and roof tiles, Belgian chandelier, walls, intricate pillars, everything demands that you gaze at them lovingly. To admire! There is a lot that Karaikudi owes to her. Besides creating an amazing destination @thebangala, known for its mindblowing #Chettinadcuisine. The #Raintree at #Tajconnemara had paled in comparison to the food I had tasted at The Bangala. . Getting invited to visit her family home and allowed to shoot there was a privilege for me and my crew! Thank you for the memories that will last me a lifetime!! . . . #chettinad #chettinadmansion #karaikudi #architecture #opulence #thankyou #heritage #heritagehome #travel #travelphotography #travelersnotebook #travelgram #instatravel #instatravelgram #traveller #insta #instagood #instago #instalike #instafollow #followforfollow #followme #ig_tamilnadu #tamilnadu #timetravel (at Karaikudi)

#instatravelgram #instafollow #raintree #instalike #opulence #instagood #followforfollow #heritagehome #followme #travelgram #architecture #travelersnotebook #insta #heritage #travelphotography #chettinadcuisine #timetravel #chettinad #instago #tamilnadu #repost #tajconnemara #travel #thankyou #instatravel #karaikudi #traveller #ig_tamilnadu #chettinadmansion

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Blogs 2 Read

All about Tamil Cuisine

Tamil cuisine has incredible variety and is not limited to Sambar and Dosa. The versatility of the cuisine is an indication of the meeting of various cultures. Food items differ as per communities- be it Iyengars, Chettinad, Arcot or Kongunadu. But all types of dishes are sure to leave you enticed.

Tamil cuisine plays a symphony of taste on the palate from fresh turmeric to tangy tamarind to pungent chili pods and crispy fried curry leaves. A special item is the Mulligatawny soup which is the corrupted version of Tamil word- MulaguTanni or Pepper water.

The cuisine of South India is very different from North Indian cuisine. It is much lighter, spicier and featuring lots of vegetables and sea-food. Rice is a staple and the common variety in use is the Ponni rice- a fluffy, short grained variety.  Few cuisines make such creative use of lentils and rice than Tamil. Many dishes also feature tamarind and turmeric. Seafood is king in coastal regions and items like prawns, squids and fish are amply available.

The authentic source of Tamil cuisine is that of the Tamil Brahmin community of Iyengars.  Its roots spring from traditional practice of preparing food for gods and distributing to devotees in temples. The meal which is a purely vegetarian fare served on banana leaves and is referred to as ‘ElaiShappaddu” meaning meal on a leaf. Shappadu is a full course meal, which caters to all six tastes: astringent, pungent, salty, bitter, sour and sweet.

The star attraction of South Indian cuisine, the Sambar which is made in Tamil Nadu is different from that of other South Indian regions. It is thicker and tangier and contains more of local vegetables like drumsticks, pumpkins and brinjals as well as lentils. It has a unique aroma and flavour which is derived by adding heeng or asafoetida.

Chettinadcuisine is also very famous and popular for use of spices. The Chettiars were spice merchants of yore who traveled around the worldand brought home exotic varieties. Spices like Marathi Moggu(tastes like pepper and mustard) and Kalpasi flowers which are rare spices are used in this cuisine.

Tamil cuisine is much inspired by various influences. Angayapodi is a delicious blend of spices like pepper, ginger, toor dal, cumin seeds, black gram, Bengal gram and coriander leaves. It was created in the royal kitchens of Cholas and Pandyas. When consumed with ghee and hot rice, it helps in digestion. The use of sesame oil in Tamil recipes is attributed to the influence of the Sangam period. The baking of flaky puff pastry is attributed to the influence of French cuisine in areas around Coimbatore.

The Konganaducuisine derives its distinct flavours from use of roasted turmeric, milk and dry coconut in curries. The impact of traditional festivals is very notable. The Tamil New Year or Pongalcelebrations have resulted in dishes like venpongal in Tamil cuisine. For making Pongal, rice is cooked very gently in a pot along with milk and water till boiling liquids forms frothy, viscous bubbles, which rise above the pot. The Pongal thus features a top, creamy layer.

Food from Arcot region of Tamil Nadu also has distinct qualities. It features rustic flavours in comparison to the rest of Tamil cuisine which is more refined. The famous fare from this region includes dishes like Arcot Biryani and Arcot Mutton Chops. Arcot Biryani is made by using Seeraga Samba rice which resembles Arborio rice used to make Italian Risotto. This biryani, unlike the Hyderabadi version consists of preparing meat and rice separately.

These are some of the features of Tamil cuisine.

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Blogs 2 Read

All about Tamil Cuisine

Tamil cuisine has incredible variety and is not limited to Sambar and Dosa. The versatility of the cuisine is an indication of the meeting of various cultures. Food items differ as per communities- be it Iyengars, Chettinad, Arcot or Kongunadu. But all types of dishes are sure to leave you enticed.

Tamil cuisine plays a symphony of taste on the palate from fresh turmeric to tangy tamarind to pungent chili pods and crispy fried curry leaves. A special item is the Mulligatawny soup which is the corrupted version of Tamil word- MulaguTanni or Pepper water.

The cuisine of South India is very different from North Indian cuisine. It is much lighter, spicier and featuring lots of vegetables and sea-food. Rice is a staple and the common variety in use is the Ponni rice- a fluffy, short grained variety.  Few cuisines make such creative use of lentils and rice than Tamil. Many dishes also feature tamarind and turmeric. Seafood is king in coastal regions and items like prawns, squids and fish are amply available.

The authentic source of Tamil cuisine is that of the Tamil Brahmin community of Iyengars.  Its roots spring from traditional practice of preparing food for gods and distributing to devotees in temples. The meal which is a purely vegetarian fare served on banana leaves and is referred to as ‘ElaiShappaddu” meaning meal on a leaf. Shappadu is a full course meal, which caters to all six tastes: astringent, pungent, salty, bitter, sour and sweet.

The star attraction of South Indian cuisine, the Sambar which is made in Tamil Nadu is different from that of other South Indian regions. It is thicker and tangier and contains more of local vegetables like drumsticks, pumpkins and brinjals as well as lentils. It has a unique aroma and flavour which is derived by adding heeng or asafoetida.

Chettinadcuisine is also very famous and popular for use of spices. The Chettiars were spice merchants of yore who traveled around the worldand brought home exotic varieties. Spices like Marathi Moggu(tastes like pepper and mustard) and Kalpasi flowers which are rare spices are used in this cuisine.

Tamil cuisine is much inspired by various influences. Angayapodi is a delicious blend of spices like pepper, ginger, toor dal, cumin seeds, black gram, Bengal gram and coriander leaves. It was created in the royal kitchens of Cholas and Pandyas. When consumed with ghee and hot rice, it helps in digestion. The use of sesame oil in Tamil recipes is attributed to the influence of the Sangam period. The baking of flaky puff pastry is attributed to the influence of French cuisine in areas around Coimbatore.

The Konganaducuisine derives its distinct flavours from use of roasted turmeric, milk and dry coconut in curries. The impact of traditional festivals is very notable. The Tamil New Year or Pongalcelebrations have resulted in dishes like venpongal in Tamil cuisine. For making Pongal, rice is cooked very gently in a pot along with milk and water till boiling liquids forms frothy, viscous bubbles, which rise above the pot. The Pongal thus features a top, creamy layer.

Food from Arcot region of Tamil Nadu also has distinct qualities. It features rustic flavours in comparison to the rest of Tamil cuisine which is more refined. The famous fare from this region includes dishes like Arcot Biryani and Arcot Mutton Chops. Arcot Biryani is made by using Seeraga Samba rice which resembles Arborio rice used to make Italian Risotto. This biryani, unlike the Hyderabadi version consists of preparing meat and rice separately.

These are some of the features of Tamil cuisine.

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Blogs 2 Read

All about Tamil Cuisine

Tamil cuisine has incredible variety and is not limited to Sambar and Dosa. The versatility of the cuisine is an indication of the meeting of various cultures. Food items differ as per communities- be it Iyengars, Chettinad, Arcot or Kongunadu. But all types of dishes are sure to leave you enticed.

Tamil cuisine plays a symphony of taste on the palate from fresh turmeric to tangy tamarind to pungent chili pods and crispy fried curry leaves. A special item is the Mulligatawny soup which is the corrupted version of Tamil word- MulaguTanni or Pepper water.

The cuisine of South India is very different from North Indian cuisine. It is much lighter, spicier and featuring lots of vegetables and sea-food. Rice is a staple and the common variety in use is the Ponni rice- a fluffy, short grained variety.  Few cuisines make such creative use of lentils and rice than Tamil. Many dishes also feature tamarind and turmeric. Seafood is king in coastal regions and items like prawns, squids and fish are amply available.

The authentic source of Tamil cuisine is that of the Tamil Brahmin community of Iyengars.  Its roots spring from traditional practice of preparing food for gods and distributing to devotees in temples. The meal which is a purely vegetarian fare served on banana leaves and is referred to as ‘ElaiShappaddu” meaning meal on a leaf. Shappadu is a full course meal, which caters to all six tastes: astringent, pungent, salty, bitter, sour and sweet.

The star attraction of South Indian cuisine, the Sambar which is made in Tamil Nadu is different from that of other South Indian regions. It is thicker and tangier and contains more of local vegetables like drumsticks, pumpkins and brinjals as well as lentils. It has a unique aroma and flavour which is derived by adding heeng or asafoetida.

Chettinadcuisine is also very famous and popular for use of spices. The Chettiars were spice merchants of yore who traveled around the worldand brought home exotic varieties. Spices like Marathi Moggu(tastes like pepper and mustard) and Kalpasi flowers which are rare spices are used in this cuisine.

Tamil cuisine is much inspired by various influences. Angayapodi is a delicious blend of spices like pepper, ginger, toor dal, cumin seeds, black gram, Bengal gram and coriander leaves. It was created in the royal kitchens of Cholas and Pandyas. When consumed with ghee and hot rice, it helps in digestion. The use of sesame oil in Tamil recipes is attributed to the influence of the Sangam period. The baking of flaky puff pastry is attributed to the influence of French cuisine in areas around Coimbatore.

The Konganaducuisine derives its distinct flavours from use of roasted turmeric, milk and dry coconut in curries. The impact of traditional festivals is very notable. The Tamil New Year or Pongalcelebrations have resulted in dishes like venpongal in Tamil cuisine. For making Pongal, rice is cooked very gently in a pot along with milk and water till boiling liquids forms frothy, viscous bubbles, which rise above the pot. The Pongal thus features a top, creamy layer.

Food from Arcot region of Tamil Nadu also has distinct qualities. It features rustic flavours in comparison to the rest of Tamil cuisine which is more refined. The famous fare from this region includes dishes like Arcot Biryani and Arcot Mutton Chops. Arcot Biryani is made by using Seeraga Samba rice which resembles Arborio rice used to make Italian Risotto. This biryani, unlike the Hyderabadi version consists of preparing meat and rice separately.

These are some of the features of Tamil cuisine.