Dear avid mmmaah ers (you know who you are but wish you didn't),

You may now take unbated breaths. After a hiatus of three years, culinary hedonism of the mmmaah variety is back in vogue. And in a departure from tradition, the blog will now also feature guest posts by fellow bold visionaries whose desire for good food thrusts them ever onwards to unchartered territories in the space of what can pass for food. These gallant warriors, who never fear from engaging in the battle between creative ability and edibleness of output, I salute and welcome them.

Masala Vadai, Chakkara Pongal, and Avial - part of Navaratri celebrations

Shahi Gobhi (Royal Cauliflower)

Marinade consisted of curd and various spices. Followed this recipe.

Chakkara Pongal

My favourite sweet dish. It was osum.

Dry fry (lightly) some moong dhal in a pan. The ratio of moong dhal to rice should be about 1:4. Then pressure cook the rice and moong dhal for ~5 whistles. The idea is to get the mash the dhal and rice together. Grate a lot of jaggery. For 1 cup of rice, you will want 3-4 cups of jaggery. Use the microwave to make the jaggery cubes soft and then use a knife to cut them into small chunks. This will approximate the process of grating. Now boil 2 cups of water in a wide bottom pan like the one shown in the picture. Add the jaggery pieces and let them melt and form a syrup. Stir continuously and crush the pieces using a ladle. Once a consistent syrup has formed, check to see that there are no foreign particles (apparently tiny rocks find their way into the jaggery cubes) in the syrup. Then add the rice-dhal mixture to the syrup. Add a few cups of milk. Mix well. Add some ghee. Mix. Fry some cashewnuts and raisins in ghee and add to the mixture. Mix. Stir. Stir. Stir.

As Madrasi as it gets...

Bangalore Kathirikka Koottu

Tomato Rasam

Pongal

Ven Pongal and Gojju/Gotsu is my favourite Sunday breakfast. My room-mate, Ashwin and I made it this past Thursday for a "light" meal in the evening. Thanks Atha for the recipe! It turned out great.
















Ven pongal: posted by Shanthi venkat
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Ingredients:
1 cup rice
1 cup moong dal
5 cups watersalt
¼ inch Ginger
2 tsp. Ghee
1 tsp. Whole black pepper.
1 tsp. Cumin seeds
10 Cashew nuts
Curry leaves
Method:
1.Dry-Fry Pasiparuppu(moong dhal) in a pan.
2.Mix 1 cup rice and 1 cup moong dal .Add water (5 cups) +salt and cook until it is over cooked in a pressure cooker.
3.Take 4 tsp ghee in a frying pan and add 1 tsp whole black peppers, and 1 tsp cumin seeds. When the peppers burst add ginger pieces & curry leaves .
4.Add cashew nuts and remove the pan when the cashews are roasted .
5. Add this to the cooked dal-rice mix. Add some ghee while serving.

MIT feast

I was visiting friends in MIT a couple weekends ago. Niket and Tushar threw a soiree for many other local friends. It was truly a feast with masala potatoes, arbi (Taro), peas paneer, daal, and lassi!