Masala Dosa
Joe Gangadharan
I am seeing some heated discussions and hot tempers in this forum, these
days! Just to be on the lighter side of things, does anyone know of a good
recipe for Masala Dosa that delivers a crisp dosa? Mine always comes out
soggy! Please post other recipes for south Indian dishes.
Thanks.
--
Joe Gangadharan
ad502
Prabhu Balaraman
2 cups Rice (ordinary variety)
1 cup Urad Dhal
2-3 tsp Fenugreek seeds (mendhayam)
4-5 tsp Channa Dhal (If you desire a golden brown color..)
good luck..(you may need it!)
Joe Gangadharan
Thanks a lot for the ingredients. I still need the recipe... also the
ingredients AND recipe for the masala inside the dosa. I am sure there are
fine souls out there that have perfected the masala dosa!
--
Joe Gangadharan
ad502
Sridhar Venkataraman
)Thanks a lot for the ingredients. I still need the recipe... also the
)ingredients AND recipe for the masala inside the dosa. I am sure there are
)fine souls out there that have perfected the masala dosa!
What follows is just a nroff formatted posting from rec.food.recipes. I am
sure Radhika is quite active on rec.food.veg atleast. Perhaps she
can spare you a masala recipe. :-) The following posting has her recipes
for sambar and molaga podi. (I can mail out the nroff format but you have to
fetch the nroff macros for the Usenet Cookbook from the alt.gourmand archives
on gatekeeper.dec.com & many other sites)
Sridhar.
-=-=-=-=-
DOSAI(V) USENET Cookbook DOSAI(V)
DOSAI
DOSAI - South Indian, Pancake-like
Verbose, designed to guide the novice through the steps.
INGREDIENTS ()
3 cups Texas long grain rice
1 cup Urad dal (polished)
2 tsp Salt
PROCEDURE
(1) Grinding: Soak the rice and the dal separately,
for about 5 hours (soaking longer won't hurt, I
usually soak it in the morning, go off to work,
and grind in the evening.)
(2) Grind the rice with sufficient water until it is a
smooth paste. (I use my osterizer and run it in 3
batches, the amount of water used to grind is
somewhat crucial, using too much will make the
result too watery, while using too little will
make it hard to grind and too thick. I usually put
in the rice and add water until it just reaches
the brim of the rice, this will seem like too
much, but it will work out fine once the rice is
ground.
(3) I then run the osterizer on MIX until the rice is
broken and then run it on LIQUIDIZE until the rice
starts to become a paste. If required, add just a
little more water, perhaps a few tablespoons.
Touch the paste between your fingers to feel the
texture. It should be smooth).
(4) Now grind the dal in two batches. (The amount of
water here is not as tricky. Traditionally this
would be ground in a stone grinder by hand. The
dal needs to be ground while slowly adding more
water from the top of the osterizer. When ground,
the dal has the tendency to fluff up, this ten-
dency must be encouraged by adding only a little
water at a time while stirring and continuing to
grind. The dal should double in quantity after
grinding, while the quantity of rice would have
remained unchanged.)
(5) Now mix both the pastes with the salt in a dish
that is at least a third bigger in size, allowing
space for the dough to rise. (Quite commonly, the
dough runs over for me, so I put it in a larger
Printed 5/16/93 13 Dec 91 1
DOSAI USENET Cookbook DOSAI
dish than worry all night about overflowing
dough).
(6) Leave for about 8 hours in a dark warm place. I
usually leave it in the oven overnight and occa-
sionally turn the oven on for a minute or two, to
keep the air inside the oven at a warm tempera-
ture.
(7) Cooking: The next morning, if you have done all
this, the dough is ready to be transformed into
dosas. Use a heavy cast-iron griddle (a flat non-
stick pan will do, but sadly lacks the taste that
comes from the iron pan).
(8) Heat the pan until a few drops of water dropped on
the pan sizzles away
(9) Take a deep ladle full of dough and drop the dough
in the middle of the pan, then with a deftness
that comes with practice, quickly swirl the dough
away from the middle until it is spread evenly in
a circle around the pan. You must do this quickly
because once the dough cooks, you cannot spread it
and the result will be lumpy.
(10) Take a teaspoon full of oil and spread it around
the edge of the dosai. Wait a minute or so, until
you see the edges browning and insert a flat ladle
that has sharp edges under and all around the
dosai, until it is released completely (Bewarned
that, using a well-scrubbed pan won't let you
release the dosai easily. To prevent this, you
might want to rub a little oil onto the surface of
the pan before spreading the dough.)
(11) After releasing the dosai, flip it around on the
other side and put another teaspoon of oil around
the edges. Wait a minute or two until it is cooked
and remove from the pan. Before making the next
one, use a small piece of paper kitchen towel and
rub any excess oil off the pan.
(12) (This whole procedure sounds tedious, but its not
too hard after you've done it a few times.
Incidentally I make dosa every week. The dough
will keep in the refrigerator for a week or more.
If the dough starts to get sour, cut small pieces
some green chilis and onion and add to the dough
Printed 5/16/93 13 Dec 91 2
DOSAI USENET Cookbook DOSAI
before cooking it. This can be done even other-
wise, for a different flavor and variety.)
(13) Eating: Break a piece of the dosa and dip it into
the dosa-molaga-podi or the samber (recipes to
follow) and pop it into youir mouth.
Enjoy. If you do try to make this, send me email
if you have any further questions.
CONTRIBUTOR
radhika
rad...@cs.washington.edu
Printed 5/16/93 13 Dec 91 3
Sridhar Venkataraman
SAMBAR(V) USENET Cookbook SAMBAR(V)
SAMBAR
SAMBAR - A South Indian recipe
A liquid substance traditionally eaten with dosai, idli,
vadai and rice, among other things.
INGREDIENTS ()
1 large Onion, chopped into big pieces
Vegetables, like carrots, sweet potatoes, pumpkin,
Some curry leaves (if available)
Coriander leaves chopped 1T (cilantro)
Juice of tamarind size of perhaps
1/2-3/4 cup
Thur dal (cooked)
Salt to taste
3/4 tsp Turmeric powder
3/4 tsp Mustard seeds
1/2 tsp Fenugreek seeds (optional)
1 tsp Oil
2 tsp Coriander seeds
1/8 tsp Asafoetida (hing)
2 tsp Chana dal
10-15 whole red chilis, to taste
3-6 tsp Coconut (shredded)
PROCEDURE
(1) Fry coriander seeds, asafoetida, chana and chilis
and grind with coconut, use shredded dried if too
lazy to deal with fresh. The quantity of coconut
varies according to taste.
(2) Fry the onion for about 5 minutes in a little oil
with the turmeric powder. Add the vegetables and
some water and cook. I would add hard to cook veg-
gies like carrot and chatyote first and cook for a
while before adding sweet potatoes and pumpkin.
(Can make this also with a single vegetable, no
need to use all of them.) Don't overcook veggies,
but when just cooked, add the tamarind juice,
curry leaves and salt to taste,
(3) Soon after adding the tamarind juice, take a
separate frying pan and heat up the 1T oil. When
hot enough so that the mustard seeds will crackle
when thrown in, put the mustard seeds in, once the
crackling has stopped add the fenugreek seeds and
stir until they turn a dark brown color (don't
burn). Then add this the boiling mixture.
(4) Boil all together for another 5 minutes until the
raw tamarind smell has left the solution. Now add
Printed 5/16/93 13 Dec 91 1
SAMBAR USENET Cookbook SAMBAR
the paste of masala and coconut and add the dal.
Bring to a boil and switch off. Add chopped cori-
ander leaves.
(5) Takes 2-3 hours for the flavour to settle down,
but can be eaten right away also.
NOTES
Vegetables that must NOT be used are those that belong to
the cabbage and caulflower families.
While frying ingradients for the paste, throw in the cori-
ander seeds first and fry awhile before putting in the oth-
ers, otherwise the coriander seeds won't fry properly and
will taste pretty awful.
CONTRIBUTOR
radhika
rad...@cs.washington.edu
Printed 5/16/93 13 Dec 91 2
-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-
DOSAI MOLAGA PODI(V) USENET Cookbook DOSAI MOLAGA PODI(V)
DOSAI MOLAGA PODI
DOSAI MOLAGA PODI - An accompaniment to DOSAI - a South
Indian recipe
Literally translated, "Dosai Chili Powder"
INGREDIENTS ()
1/2 cup Urad dal
1/2 cup Chana dal
Asafoetida (a little)
1/4 cup Coriander seeds to taste
Jaggery (little bit) (molasses?)
Salt (to taste)
Red chillies (to desired taste)
1/4 cup Sesame seed (preferable the white kind)
PROCEDURE
(1) Fry til in a dry pan, and the others in a little
oil separately, until red (don't wait until it
gets too dark).
(2) Powder all ingredients finely and the two dals
slightly coarsely and mix all together.
(3) Note on the amount of red chilies to use-- I usu-
ally fry and grind red chilis separately (this
needs to be done with sufficient ventilation in
the kitchen), and then keep adding this to the
mixture of the other ingredients until desired
level of heat tolerance. I can always use any
leftover in other recipes that calls for red chili
powder.
(4) How to eat the dosai: Add a little oil to a little
podi and mix, the dosa in then dipped into this
oil-podi mixture, to smear it with this mixture
and then popped into the mouth. Using the fingers
is the preferred way here. (This is not unlike the
way the Etiopian bread Injera is eaten).
NOTES
This makes a batch that you can keep around for a few
months. Store in normal air-tight glass bottle or plastic
container.
CONTRIBUTOR
radhika
rad...@cs.washington.edu
Printed 5/16/93 13 Dec 91 1
-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-
Balaji Kannan
Enappaa Sridhar Venkatraama, idhu enna Saravanabhavaa Hotel-aa ?? ;-)
Avan Avan left and right recipe kudukka aarambichitteenga ! :-)
OK, here is my Dosai recipe. Affable and Gayathri are strongly advised
to ignore it :-) Parent Guidance advised for the rest :-)
Take "some" rice. Drop it in "some" water and leave it for 2 days till
all the water gets into the rice.... At the end of two days, either the
water has evaporated or gotten 'into' the rice. Do the same with "some" Urad
dal. Now mix both of 'em and dump it into that m/c called "mixer". Add
"some" salt. Add "some" more water. Press one of the 5/6 'buttons' on
the mixer and keep switching between those 'buttons' randomly at a
constant rate.... When your mixer is too hot or when it starts 'hissing'
transfer that mashed up 'thing' into a vessel. Use an eversilver vessel
preferably. Add whatever else you feel like adding. [Prabhu must be
crazy to add Vendhaiyam into dosai maavu :-)] Usually, I check my spice
rack and add the 'stuff' in the first 2-3 dabbas I open [often, I am not
aware what is in 'store' but believe me it doesn't matter if you are an
'expert' cook] ... So, where were we ? Yeah the eversilver vessel...
Leave the maavu alone for another 2 nights [ok days] inside the vessel.
OK, the rest of it is easy. The day you want to have the dosai [Hmm which
means you have planned for the dosai maavu well ahead] take some dough
in a 'karandi' and 'spread' it on the non-stick pan [oops I forgot to
spread oil !] and then after a "while" flip the dosa which is already
"half crisp" now. Wait till it becomes "crisp". Usually, it does if you
haven't botched up my procedure. Anyways, this is just one dosai. Any
number of dosais can be made starting from the "OK, the rest of it is
easy..." line. Try it on your rommmates first. Usually, they tend to have
a long argument with you telling you why this "thing" doesn't taste like
that "thing" they had at home. It doesn't take much to convince them that
this is the way dosais taste in America [they ususally buy it] and one
shdn't 'much ado about nothing'. For afterall, if a dosai by any other
name can still taste as good, anything else by the name of dosai shdn't
be too bad either :-)
Refs:
1) "What your mom never taught you about dosai-making"
2) "How to make dosais with a song on your lips and a smile on your face"
3) "Whoever said dosai-making is "hard" never knew what he was making"
4) "Crispy dosai made easy"
5) "It is never too late to stump your roommates with some creative
cooking habits"
Disclaimer: I was trying to be funny ! So forgive me.
cheers,
bk
"Ms. Geetha Anandraj, for us non-reciped kind, please send some Puttu the
next time you make it :-) KaanjipOi irukkOm, all us Graduate students !"
Geetha Anandraj
>
>
> Enappaa Sridhar Venkatraama, idhu enna Saravanabhavaa Hotel-aa ?? ;-)
> Avan Avan left and right recipe kudukka aarambichitteenga ! :-)
Illai "Udupi Hotel" ;-)
>
> OK, here is my Dosai recipe. Affable and Gayathri are strongly advised
Affable, 'maama pen' varumvari dosai yai maranthuvidu. Unaal ippadi dosai
panNa mudiyathu. ;-)
> to ignore it :-) Parent Guidance advised for the rest :-)
>
Indha maadhiri dosai maavu seivadharku munnal "Parental Guidance"oudan,
"Police" matrum "911" advice um thevai. ;-)
>
> "Ms. Geetha Anandraj, for us non-reciped kind, please send some Puttu the
> next time you make it :-) KaanjipOi irukkOm, all us Graduate students !"
>
Ennaku 'appam' than saiya therium, puttu sariyaga theriyathu (anyone have a
recipe for puttu?). bk, appam (with thengai paal or muttai appam) sapida nee
engal veetirku than vara vendum. FEDEXil anupinaal unnaku kandipaaga vandhu
saerathu [kaanjuponavan evnaavathu eduthukuvan ;-)]
Geetha
Affable
>> OK, here is my Dosai recipe. Affable and Gayathri are strongly advised
>
>Affable, 'maama pen' varumvari dosai yai maranthuvidu. Unaal ippadi dosai
>panNa mudiyathu. ;-)
*sigh* ithu "masculinist" movementtukkE avamanamaakkum. naan dOsai
poRippathai ;-) paarththu ennudaiya maamaa peN asanthupOkappokiraaL. :-)
[Don't ask me, "When?" God only knows. :-) ]
>> to ignore it :-) Parent Guidance advised for the rest :-)
>
>Indha maadhiri dosai maavu seivadharku munnal "Parental Guidance"oudan,
>"Police" matrum "911" advice um thevai. ;-)
Don't worry. As per bk's advice,[He gave this advice during the mOr kuzhambu
recipe "episode":-)] we can sue him if sth goes wrong. ennappaa bk, evvaLavu
million dollar vachirukkirE? :-)
>>
>> "Ms. Geetha Anandraj, for us non-reciped kind, please send some Puttu the
>> next time you make it :-) KaanjipOi irukkOm, all us Graduate students !"
>
>Ennaku 'appam' than saiya therium, puttu sariyaga theriyathu (anyone have a
>recipe for puttu?). bk, appam (with thengai paal or muttai appam) sapida nee
>engal veetirku than vara vendum. FEDEXil anupinaal unnaku kandipaaga vandhu
bk, namma yaarum pOkamaattom enkira thairiyaththil varum pEchchu, ithu. ;-)
ithukkaavathu oru murai Geethavin veettukku pOyE aakavEndum. :-)
>saerathu [kaanjuponavan evnaavathu eduthukuvan ;-)]
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
aiyyo, aiyyo, naan enkE FEDEXil vElai paarkkirEn? ;-)
Cheers,
Venkat [One of hundreds of Venkats, Venkateshs, Venkys,.... :-) ]
--
ven...@jetson.uh.edu | If you love something,set it free.
ven...@menudo.uh.edu | If it comes back, it is yours.
ven...@uhupvm1.uh.edu | If it does not, it never was.
ar...@tree.egr.uh.edu(NeXT mails OK)|
ar...@lisa.cc.uh.edu (-do-) |
(713)225-6426(h) & (713)743-4250(w) |
---------------------------------------------------------------------------
Gayathri Krishnamurthy
> In article <930517024...@mib10.eng.ua.edu>, bka...@mib10.eng.ua.edu (Balaji Kannan) writes...
> >
> >
> > Enappaa Sridhar Venkatraama, idhu enna Saravanabhavaa Hotel-aa ?? ;-)
> > Avan Avan left and right recipe kudukka aarambichitteenga ! :-)
>
> Illai "Udupi Hotel" ;-)
>
> >
> > OK, here is my Dosai recipe. Affable and Gayathri are strongly advised
BK, I have ignored it - one more to the 'I no' series - I no use
BK's recipes !
> Indha maadhiri dosai maavu seivadharku munnal "Parental Guidance"oudan,
> "Police" matrum "911" advice um thevai. ;-)
Geetha, ungaLukku theriyAdhA ? BK is a secret agent-cum-assistant of
Dr. Jack Kevorkian - aana konjam over-enthusiastic. Kevorkian helps
only those who want to commit suicide to do so while BK....(seri,
vEndAm...edhukku vambu ;-) ?).
Gayathri.
--
-----------------------------------------
email address :- gaya...@ecn.purdue.edu
I very innocent ;-).
Balaji Kannan
anan...@tis.enet.dec.com (Geetha Anandraj) writes:
>Indha maadhiri dosai maavu seivadharku munnal "Parental Guidance"oudan,
>"Police" matrum "911" advice um thevai. ;-)
Jeeze! I thought that was a fairly balanced dosai recipe considering that
I am usually far more vicious when I give recipes :-)
>Ennaku 'appam' than saiya therium, puttu sariyaga theriyathu (anyone have a
>recipe for puttu?). bk, appam (with thengai paal or muttai appam) sapida nee
>engal veetirku than vara vendum. FEDEXil anupinaal unnaku kandipaaga vandhu
>saerathu [kaanjuponavan evnaavathu eduthukuvan ;-)]
>Geetha
What an excuse ! :-) I am now gonna trubble you so much everytime you post
a recipe that you wouldn't mind coming over in person and making all those
appams and puttus for me ;-) [Just kidding! I can't be that cruel :-)]
Affable writes:
---------------
>Don't worry. As per bk's advice,[He gave this advice during the mOr kuzhambu
>recipe "episode":-)] we can sue him if sth goes wrong. ennappaa bk, evvaLavu
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
>million dollar vachirukkirE? :-)
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
Hmmm. That depends on what goes wrong and whether an out-of-court settlement
can be reached :-) [Out-of-court settlement could be a honest-to-God recipe
for making idlis :-)]
Oh, btw you need to prove "intent" for a case like this...if you want
BIG money... :-)
Mighty deefficult considering that I disclaimed with a "I was trying
to be funny !..." at the end. Ah there, GOTCHA!!
cheers,
bk
"Roommates are the biggest culinary critics. Maybe that is a nice way
of eventually becoming a non-culinary critic... Not surprising that
there are so many sneering critics on SCI/SCT. I am sure everyone of
them is a 'roommate'. [Oops! I am also one]"
Joe Gangadharan
I had a good laugh reading your recipe! Inspite of the humour, it is a
functional recipe and I think you are ready to publish a cook book!!
--
Joe Gangadharan
ad502
Prabhu Balaraman
4 large potatoes (boiled)
2 large onions (chopped medium size)
4-5 green chilies (experiment with this; slit long stips..)
2 tsps (channa dhal)
1 inch ginger (finely chopped)
salt to taste..
Heat oil, fry channa dhal until golden brown. add dash of hing and
crackle mustard. Saute onions and green chillies until golden brown.
throw in a few (~4) cups of water; add ginger, salt, let cook for a
while. Mash potatoes and dump into above..and viola! Masala!
For the chutney..
1.5 cups coconut (shredded)
1.0 channa dhal (roast until golden brown)
2-3 green chillies
1 inch ginger
2-3 tsps jeera
0.5 tsp tamarind concentrate (alternative- lemon juice)
salt to taste
grind above in a blender. season with hing,mustard seeds and curry
leaves.
Chutney variant #1..
grind 2 bunches coriander leaves for lip-smacking 'coriander chutney'
--------
PS: Experiment with the proportions. Me thinks that's the best way to
learn. corrections welcome...
Sridhar Venkataraman
) *sigh* ithu "masculinist" movementtukkE avamanamaakkum. naan dOsai
)poRippathai ;-) paarththu ennudaiya maamaa peN asanthupOkappokiraaL. :-)
)[Don't ask me, "When?" God only knows. :-) ]
"dOsai iduvadai" allathu "dOsai suduvathai" allathu "dOsai vaarpathai"
enRu thaan naan kelvippattirukkiren. Thaangal illupachatti niraiya ennaiyai
vittu "dOsai" poRippeergalo? :-)
aangalai dosai vaarkkum vishayathil thappAga edai pOda vendaamendru migath
thazhmaiyudan kettuk koLkirEn. :-)
Sridhar.
Srikant Sridevan
In article <C76p...@noose.ecn.purdue.edu>, gaya...@ec.ecn.purdue.edu
(Gayathri Krishnamurthy) writes:
> Geetha, ungaLukku theriyAdhA ? BK is a secret agent-cum-assistant of
> Dr. Jack Kevorkian - aana konjam over-enthusiastic. Kevorkian helps
> only those who want to commit suicide to do so while BK....(seri,
> vEndAm...edhukku vambu ;-) ?).
>
Errr.. BK, was that supposed to be a secret? :-) Is this the reason
you're switching over to medicine for your Ph.D? :-) If you want to
become a Dr. might as well become the real McCoy, right? :-)
In deference to the subject of the posting, if anyone prepares Dosai or
any similar beast, kindly to FEDEX samples to one number needy grad
student here at NCState. BK need not apply. :-)
> Gayathri.
> --
> -----------------------------------------
> email address :- gaya...@ecn.purdue.edu
> I very innocent ;-).
>
Eh? :-)
Srikant
--
e-mail : s...@apollo.psrc.ncsu.edu | Legalize it,
| And I'll advertise it.
Disclaimer : All disclaimers except this one, apply. |
--
Affable
>Venkatachalam Aruna <ar...@tree.egr.uh.edu> writes:
>
>) *sigh* ithu "masculinist" movementtukkE avamanamaakkum. naan dOsai
>)poRippathai ;-) paarththu ennudaiya maamaa peN asanthupOkappokiraaL. :-)
>)[Don't ask me, "When?" God only knows. :-) ]
>
>"dOsai iduvadai" allathu "dOsai suduvathai" allathu "dOsai vaarpathai"
>enRu thaan naan kelvippattirukkiren. Thaangal illupachatti niraiya ennaiyai
>vittu "dOsai" poRippeergalo? :-)
ennappaa, usenet-kingu, :-) "poRippathai" kkup pakkaththila oru
smiley pOttirukkEnE, paakkalaiayaa? :-)
>
>aangalai dosai vaarkkum vishayathil thappAga edai pOda vendaamendru migath
>thazhmaiyudan kettuk koLkirEn. :-)
appadi sollu, Sridhar. intha bommanaattingaLukku :-) namma "culinary
feats" paRRi enka theriyapOvuthu? :-)
[vantha puthithil, (rice cooker illaathapOthu) pressure cooker il arisi
vaiththEn. seekkiram samaiyalai mudithuvidalaam enRu oru chinna paathirathil
paruppaiyum uLLe vaiththEn.arisiyil thaNNeer vittavan paruppukk thEvayillai
enRu ninaithEn. piRaku saftey valve padeer enrathu. ithai naan sonnapOthu
Mrs.P.V.Balakrishnan: "What happened to your basic physics?" enRathum, naan
"cooking kku physics ellam theriyanumaa, enna?" enRu asadu vazhinthathum
enakkilla theriyum? ;-) ;-) ]
Cheers,
Venkat
--
ven...@jetson.uh.edu | If you love something,set it free.
ven...@menudo.uh.edu | If it comes back, it is yours.
ven...@uhupvm1.uh.edu | If it does not, it never was.
ar...@tree.egr.uh.edu(NeXT mails OK)|
ar...@lisa.cc.uh.edu (-do-) |
(713)225-6426(h) & (713)743-4250(w) |
------------------------------------------------------------------------------
Balaji Kannan
SSD writes:
[...]
>In deference to the subject of the posting, if anyone prepares Dosai or
>any similar beast, kindly to FEDEX samples to one number needy grad
>student here at NCState. BK need not apply. :-)
Yendaapaa SSD, I have heard that you are a Maha-pile-on as far as eating
food that you haven't cooked yourself goes ! :-)
Ippaennada naa, SCTlaiyum vandhu Osi-sapaadu kekkariyE !
Idhu nOkke nallaa irukkO ?? :-)
Koncham etta odhungu! [*Naangellaam* Osi adikkambOdhu !]
cheers,
bk
Me: Daey, arachchi utta sambhar [yes!] eppadi irukku ?
Roomie1 : Machchi, serious-aa nee sollaatta naan rasam-nu nenachindu
saapittuiruppen ! Summaa solla koodaadhu, nee nalla samai-
kkaarambichchutey !
Me: Actualaa, nee sonna apparam thaan nyaaabagam varudhu, naan
*inikki* rasam thaan pannen ! Chumma, nee kandupidikiraya
illayannu pakkaruththukku appadi kaetten !
[Whew! I had toiled so hard to make *that* arachchi utta sambhar ! :-(]
Balaji Kannan
Gayathri writes:
[..]
>BK, I have ignored it - one more to the 'I no' series - I no use
^^^^^^^^^
>BK's recipes !
^^^^^^^^^^^^^^
Ha ha! Sour Grapes eh ?? You must have a steely determination
if you've got to try my recipes :-) After a first reading,
people are usually confused by my recipes. They read it one
more time and end up saying "You! You!" If they can go on
after this bewilderment phase, they follow-up with a "What
is the secret of your recipeing success??" Usually, I don't
have time for them then..... So, think twice before you
NO-NO my recipes. History has shown us that when Humanity
regretted past actions it was almost always too late !!
>Geetha, ungaLukku theriyAdhA ? BK is a secret agent-cum-assistant of
>Dr. Jack Kevorkian - aana konjam over-enthusiastic. Kevorkian helps
>only those who want to commit suicide to do so while BK....(seri,
>vEndAm...edhukku vambu ;-) ?).
*slap on the left cheek with the right hand* OhMiGod !!
Me an agent for Jack Kevorkian ?? Me ?? Me the BhOla-Bhala
Seedha-Saadha, Crisp-Dosais-in-no-time-maker ?? :-)
It would be a sad day indeed when the terminally ill resort
to my recipes after a Kevorkian contraption fails to rescue
them !!
>-----------------------------------------
>email address :- gaya...@ecn.purdue.edu
>I very innocent ;-).
*slap on the right cheek with the left hand* OhMiGodOhMiGod !!!!
Heavens help me ! If *you* can say you are innocent with just one
winking smiley, then I think I can say "BharathvaasiyO, Use my
recipes !! " w/o having to add disclaimers like "Just Kidding",
"I was trying to be funny", "Ha ha !" etc. etc. ;-)
cheers,
bk
"BharathvaasiyO, use my recipes !" [Just Kidding!]
Prabhu Balaraman
..bk, is that some kind of fried rice?
Srikant Sridevan
In article <930517215...@mib10.eng.ua.edu>,
bka...@mib10.eng.ua.edu (Balaji Kannan) writes:
> SSD writes:
>
> [...]
>
> >In deference to the subject of the posting, if anyone prepares Dosai or
> >any similar beast, kindly to FEDEX samples to one number needy grad
> >student here at NCState. BK need not apply. :-)
>
> Yendaapaa SSD, I have heard that you are a Maha-pile-on as far as eating
> food that you haven't cooked yourself goes ! :-)
>
BK, BK. Note I have not mentioned which needy grad student should be
mailed the Dosai. ;-) Basically whichever needy grad student gets the
Dosai I'll be the one that eats it. ;-)
> Ippaennada naa, SCTlaiyum vandhu Osi-sapaadu kekkariyE !
> Idhu nOkke nallaa irukkO ?? :-)
>
Trying to broaden me horizons.About the nallaa irukkO bit, I'll comment
more when the Dosai arrives. ;-)
> Koncham etta odhungu! [*Naangellaam* Osi adikkambOdhu !]
>
:-(
;-)
> cheers,
> bk
>
> Me: Daey, arachchi utta sambhar [yes!] eppadi irukku ?
> Roomie1 : Machchi, serious-aa nee sollaatta naan rasam-nu nenachindu
> saapittuiruppen ! Summaa solla koodaadhu, nee nalla samai-
> kkaarambichchutey !
> Me: Actualaa, nee sonna apparam thaan nyaaabagam varudhu, naan
> *inikki* rasam thaan pannen ! Chumma, nee kandupidikiraya
> illayannu pakkaruththukku appadi kaetten !
>
> [Whew! I had toiled so hard to make *that* arachchi utta sambhar ! :-(]
>
>
Never fearru. Naan Tuscaloosakku vandhaakka McDs um IHOP um thaan. ;-)
Balaji Kannan
Prabhu writes:
>> Seedha-Saadha...
> ..bk, is that some kind of fried rice?
^^^^^^^^^^^
Hey Prabhu what's cooking ?? You are suddenly into all kinds of
food-items:-)[masala dosai, masala vadai, fried rice,...] Huh ?
Talking of Masala Dosai, has anyone heard of Annapoorna Hotel,
Coimbatore ?? Being a noveau-Coimbatorean, I am not the right
person to give opinions, but here is what I have heard....
The ghee roast at this hotel is so famous that Coimabtore has
become a major tourist spot in T.N as a result. Actually, most
of them come just to "see" the dosai rather than eat it. Most
of them don't eat for want of time !! [Apparently, all those
tourist buses don't stop thaaaaat long Iam told] No Kidding !
The ghee roast is so huge that they use fork-lifts to deliver
them. For the Family Roast, they use a hydraulic crane !! There
was this family that ordered a Family Roast [being a big family
they thought they were getting a deal; they didn't know that the
Family Roast is the Biggest thing on earth next to the Blue Whale]
and ended up eating it for 30 days non-stop and for no rhyme
nor reason [nor fault of theirs] made it to the Guiness Book of
World Records !! OK, OK, I kinda made that one up. But the
truth is: The Family Roast is BIG and acquires a special taste
when the cooks at Annapoorna Hotel make it.
No disclaimers this time as I am feeling bored.
cheers,
bk
Tirunelveli is known for Halva right ? Can some gastronomic netters
list down the TN sites which are famous for specific food-items. Is
Kancheepuram Idli best when eaten at a Kancheepuram Hotel ??
Srikant Sridevan
THE ART OF PILING ON
Since there seems to be a lot of talk about piling on and mooching food
at others places and pilfering recipes etc., I thought I would share my
not inconsiderable expertise in this area. This much for the intro. Lets
get down to business. Pile-on: a phrase resonant with meaning. Its rich
and flavoured construction evokes strong feelings of hunger enabling the
over-ride of other base emotions such as modesty, decency, consideration
for others feelings etc. which, lets face it, don't help us get ahead in
this world at all.
1) Why to pile on?
The basic question. There could be many reasons why one piles
onto others. But here we will restrict ourselves to culinary pile-ons
and leave others to discourse on the several other types of pile-ons.
The knowledge of the answer to this question is extremely essential if
one aspires to be a Master Piler. Of course if one is a Master Piller,
one can improvise on the spot, I guess.
The advantages of piling-on are too numerous to list here. I shall
however endeavour to mention a few to underscore the importance and
sometimes the absolute necessity to pile-on. One of the main reasons why
one piles on is because 7 is a prime number. No, this is not one of
those ragging sessions where one relates the homosexuality of
cockroaches in IIT to the Bofors swindle. 7 has a lot of significance in
our lives and it is most unfortunately prime. So unless you have 6
roomies or a fool for a roomie willing to cook more than his share, at
least one day a week its palahaaram. Now for some of us with weight
problems this is a desireable state of affairs but WHAT ABOUT THE HUNGRY
MAJORITY?
2) How to pile on?
Now that we have realized the importance of piling on, we must look
into the modus of operandi. The modus is simplicity itself.
Time - 8:00 P.M. Place - Victim's house
Scenario -
Piler - Khatkhat (knock knock)
Victim - Hi Piler, come in ( genuine smile of welcome on innocent face )
P - Hi Victim, long time no see hehehe ( eyes darting towards kitchen )
V - So P, what's up? Whats all this I hear about you? I bel..
P (thinks " If V continues making small talk like this... " and then
cuts V short ) - Yeah yeah wattodo? My boss is such a slave driver.
Today only he made me walk all the way to the Lib and bring back 3
reference books. God it was so hot today. ( looks to the fridge )
As if on cue V rises and says - Want a Coke or something?
P - Something. Ha ha ha! I'll take the Coke. (Allinonebreath)
And so it goes.
The point to be noted is that the timing is most critical. The
time should be just before the victim's normal dinner time. That way if
we could overstay our welcome just that wee bit, the Victim being
absolutely ravenous would perforce offer us dinner hoping that decency,
modesty and other animals would elicit a "Oh, its already 1 A.M!! Better
get going". BUT aha! we know better by now. The correct response to that
question is "Oh what the hell, might as well. My roomies would have
crashed and I don't want to wake them up by making a racket in the
kitchen. I hope there's enough grub. If there isn't, just tell me and
I'll be off in this cold night air even though I haven't eaten from
10 A.M. onward and I have to walk 20 miles to go home".
Don't forget to thank the Victim after belching your appreciation of the
grub. I'm told it helps retain the Victim's innocence. Also send me a list
of all possible victims in your respective areas after trying this out
successfully. I never know when I might be landing up there.
Meenakshi Arunachalam
>
>Prabhu writes:
>
>>> Seedha-Saadha...
>> ..bk, is that some kind of fried rice?
> ^^^^^^^^^^^
>
> Hey Prabhu what's cooking ?? You are suddenly into all kinds of
> food-items:-)[masala dosai, masala vadai, fried rice,...] Huh ?
What's with SCT these days? All these mouth-watering recipes and
all that.... Am reading SCT after a VERY long time ....maybe this is
a new trend. Heck, I am not complaining. It is fun to collect
all these and some day you can had it over to someone who does
not already not been trained for cooking :)
>
> Talking of Masala Dosai, has anyone heard of Annapoorna Hotel,
> Coimbatore ?? Being a noveau-Coimbatorean, I am not the right
> person to give opinions, but here is what I have heard....
>
Yes, I have heard of this hotel and I did like the masala dosai
there. But, there is one hotel in "Kutraalam" that I had dosais
in which is etched in my mind. Maybe because I was just 9 years
old and it was the first time in my life that I stood under this
"BIG" (it was, at that time) aruvi, one of the "Ainth-aruvi"(5 Falls)
and I felt that anytime the water would push me into that big
lake like thing which collected all the water from the falls.
The water came in such force that you did not even need any seeyakai podi
or soap to rinse out the oil for an oil-bath. It was great fun
when my sisters and I stood there with out dad and mom holding
all of us. Well, coming to the dosai hotel, it was in a strategic
position, just 2 mins from the falls. So we all went there and
we had these BIG cone dosais. After a great, cold shower the hot
masala dosais were so yummy and I kind of lost count of how many I ate.
I wonder if that place is still open! I would surely recommend
any tourist to visit "Kutraalam" and ofcourse this "Cone dosai hotel"
near the aruvi!!!
[some stuff deleted]
> when the cooks at Annapoorna Hotel make it.
>
> No disclaimers this time as I am feeling bored.
>
>cheers,
>bk
>
> Tirunelveli is known for Halva right ? Can some gastronomic netters
> list down the TN sites which are famous for specific food-items. Is
> Kancheepuram Idli best when eaten at a Kancheepuram Hotel ??
As far as I can remember, other than the above "Manapaarai"
is famous for "murukku". That is where my mom's family's i
"kula theivam"'s kovil is. He is "Nallandavar" and the thala
puraanam is that it is the where Rama went after the deer
leaving Seetha alone. It is a beautiful temple located in a
very quite area of the town.
Just relocated to the West coast for summer and to folks in
the East caost, it is great here. The lifestyle, the people,
the vegetation(I was at AZ visiting my sister), the landscape
etc...
well, that's all for now,
-meena
--
*****************************************************************
Meenakshi Arunachalam e-mail:
Summer Intern me...@ssd.intel.com (or)
Supercomputing Systems Division me...@top.cis.syr.edu
--
*****************************************************************
Meenakshi Arunachalam e-mail:
Summer Intern me...@ssd.intel.com (or)
Supercomputing Systems Division me...@top.cis.syr.edu
Balaji Kannan
me...@ssd.intel.com (Meenakshi Arunachalam) writes:
[...]
>a new trend. Heck, I am not complaining. It is fun to collect
^^^^^^^^^^^^^^^^^^^
>all these and some day you can had it over to someone who does
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
>not already not been trained for cooking :)
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
You Bet.
> there. But, there is one hotel in "Kutraalam" that I had dosais
> in which is etched in my mind. Maybe because I was just 9 years
> old and it was the first time in my life that I stood under this
> "BIG" (it was, at that time) aruvi, one of the "Ainth-aruvi"(5 Falls)
Thanks for the Kuttralam experience. I have never been there.
I almost felt like I had my bath under the 5-aruvi and even
had those yummy cone-masala dosais when you related it. No
seriously, I mean it ! Thanks.
>As far as I can remember, other than the above "Manapaarai"
>is famous for "murukku". That is where my mom's family's i
Hmmm. Crunchety crunch! Neyveli was famous for Kamarakattu.
Neyveli Kamarakkatuu is so famous that the dentists in the
NVL Hospital regularly used it on patients when they had
trubble pulling a patient's teeth. Only problem was that the
Kamarakattu knocked off the st(w)rong teeth and left the dangling
[problematic ones] ones intact. Sort of.
Even in the US , desi "food-stuff" is popular in some of the
states. Mississippi is famous for Masala [unfortunately they
are not aware of the masala dosai] and they even made a movie
out of it. Hollywood is coming up with another movie "Missouri
Paaiyasam" with George Washington and Shabana Azmi in lead
roles :-)
>puraanam is that it is the where Rama went after the deer
>leaving Seetha alone. It is a beautiful temple located in a
Wasn't that in Panchavati ?? I think you got it wrong here.
Panchavati is in Pilani. We were even showed the Lakshman
rekha at Panchavati, Pilani [Boy! Lakshman did not know to
draw a line it was almost like a circle..]
>very quite area of the town.
I was feeling bored. So I tried being funny again.
Thanks for eating Masaala dosai at Annapoorna. For a moment,
I tht I was the only one who had eaten the roast there [sorta
felt that I had been taken in [pun intended]] when it is
considered so famous. The chefs haven't changed since your trip
there except that they are all grown ups now and hence make even
bigger Masala Dosais !
cheers,
bk
Affable
[Since I'm using menudo.uh.edu as nntp host, I can't cancel my article.
Hey, Sridhar, is there any way to avoid this problem.? ]
In article <1tg4qq$1...@menudo.uh.edu> ar...@tree.egr.uh.edu (Affable) writes:
>In article <C7ArE...@SSD.intel.com> me...@ssd.intel.com (Meenakshi
>Arunachalam) writes:
>
>>What's with SCT these days? All these mouth-watering recipes and
>>all that.... Am reading SCT after a VERY long time ....maybe this is
>
> Welcome back, Meanaji! [Even though I don't believe the "VERY long
^^^^^^^
This should be "Meenaji". Sorry for the typo, Meena.
Regards,
Venkat
Affable
>What's with SCT these days? All these mouth-watering recipes and
>all that.... Am reading SCT after a VERY long time ....maybe this is
Welcome back, Meanaji! [Even though I don't believe the "VERY long
time part" ;-). (Ganesh: eppadi poyyinnu unakku theriyum? :-)
Vasanth: patchi sonnichchu, baas. ;-)
Thanks to Sujatha.
Or can be put it this way:
Holmes: Elementary, my dear Watson. ;-)
Thanks to Doyle.)
Never mind. Just wanted to tease you. ;-) Hope to see your articles.
frequently]
>a new trend. Heck, I am not complaining. It is fun to collect
>all these and some day you can had it over to someone who does
>not already not been trained for cooking :)
With so many bk :-) types of recipes floating around, you must be kidding.(No
offence meant to Sridhar, Geetha, et. al.)
> Yes, I have heard of this hotel and I did like the masala dosai
> there. But, there is one hotel in "Kutraalam" that I had dosais
> in which is etched in my mind. Maybe because I was just 9 years
> old and it was the first time in my life that I stood under this
> "BIG" (it was, at that time) aruvi, one of the "Ainth-aruvi"(5 Falls)
> and I felt that anytime the water would push me into that big
> lake like thing which collected all the water from the falls.
> The water came in such force that you did not even need any seeyakai podi
> or soap to rinse out the oil for an oil-bath. It was great fun
> when my sisters and I stood there with out dad and mom holding
> all of us. Well, coming to the dosai hotel, it was in a strategic
> position, just 2 mins from the falls. So we all went there and
> we had these BIG cone dosais. After a great, cold shower the hot
> masala dosais were so yummy and I kind of lost count of how many I ate.
> I wonder if that place is still open! I would surely recommend
> any tourist to visit "Kutraalam" and ofcourse this "Cone dosai hotel"
> near the aruvi!!!
Since, my sister was in Thenkasi and my younger brother is in Tuticorin,
I'd been to KuRRalam, lots of times. But I've never heard of "Cone Dosai
hotel". I'll check this next time. Thanks for the info.
>> Tirunelveli is known for Halva right ? Can some gastronomic netters
>> list down the TN sites which are famous for specific food-items. Is
>> Kancheepuram Idli best when eaten at a Kancheepuram Hotel ??
>
>As far as I can remember, other than the above "Manapaarai"
>is famous for "murukku". That is where my mom's family's i
>"kula theivam"'s kovil is. He is "Nallandavar" and the thala
>puraanam is that it is the where Rama went after the deer
>leaving Seetha alone. It is a beautiful temple located in a
>very quite area of the town.
Well, we can compile a list: [With so many saappaattu "ramans" :)
or "Seethas" as Joe Gangadharan might put :-). (Hey Joe, what is your real
name,buddy? :-))around, this may be useful.
kancheepuram idli.
Tirunelveli Halwa.
Manappaarai murukku.
Peralam vadai. (I've heard this. Can anybody confirm?)
Pazhani panchamirtham.
Tirupathi laddu.
>Just relocated to the West coast for summer and to folks in
>the East caost, it is great here. The lifestyle, the people,
>the vegetation(I was at AZ visiting my sister), the landscape
>etc...
Hey there are folks, in the midwest also. No message for us? :-)
Sridhar Venkataraman
) Peralam vadai. (I've heard this. Can anybody confirm?)
Yep. It is quite famous. I distinctly remember the shouts of "masal vadai"
at Peralam "junction" (You wonder if it is that big a junction! Routes to
karaikal and thiruthuraipoondi (sp?) split there.) and infact I bought them
(each cost 5 paise around 1983-84) everytime the train halted there. My
destination was Polagam, a village (where I happened to be born) which is a
mile off Porakkudi, which is on the Punthottam-Karaikal bus route and
Punthottam railway station happens to be next to Peralam.
Digression:
It is funny that I hated the boring village atmosphere when I was packed off
during the summer hols when I was young to my grand{ma,pa}'s place there but
now it sure appears a heaven to me!
Sridhar.
Sankaran Thayumanavan
> kancheepuram idli.
> Tirunelveli Halwa.
> Manappaarai murukku.
> Peralam vadai. (I've heard this. Can anybody confirm?)
> Pazhani panchamirtham.
> Tirupathi laddu.
some more additions:
maniyachi poli (or is it boli?)
kovilpatti kadlaimittai
panrutti palappazham
>Cheers,
>Venkat
anban,
thayumanavan
Kathiravan Krishnamurthi
> kancheepuram idli.
> Tirunelveli Halwa.
> Manappaarai murukku.
> Peralam vadai. (I've heard this. Can anybody confirm?)
> Pazhani panchamirtham.
> Tirupathi laddu.
venkat!
Everything is fine except the pazhani panjaamitham.
athil vellamum kal kaNdum thaan kooduthalaaka irukiRathu
aiyanE! naan 1990 india senRa pOthu kOvai-pazhani-manapparai
thiruchchi paathaiyil oru valam vanthEn. manappaara murukku
tharam kuRaiyavillai. aanaal pazhani panjaamirtham
verum vellak kasaayam thaan.
anabn
Kathiravan
Srikant Sridevan
In article <930520054...@mib10.eng.ua.edu>,
bka...@mib10.eng.ua.edu (Balaji Kannan) writes:
> Even in the US , desi "food-stuff" is popular in some of the
> states. Mississippi is famous for Masala [unfortunately they
> are not aware of the masala dosai] and they even made a movie
> out of it. Hollywood is coming up with another movie "Missouri
> Paaiyasam" with George Washington and Shabana Azmi in lead
> roles :-)
>
Not to missing "North Carolina Nellurundai". Shtarring Kurt Russell and
Dimple .Gawd, I love the stuff. :-)
>
>cheers,
>bk
Joe Gangadharan
> Well, we can compile a list: [With so many saappaattu "ramans" :)
>or "Seethas" as Joe Gangadharan might put :-). (Hey Joe, what is your real
>name,buddy? :-))around, this may be useful.
That IS my real name guy, a unique south Indian aberration. BTW, I have
changed my doctor and gone off my diet, so let's have some more recipes
for the following items you have listed.
>
> kancheepuram idli.
> Tirunelveli Halwa.
> Manappaarai murukku.
> Peralam vadai. (I've heard this. Can anybody confirm?)
> Pazhani panchamirtham.
> Tirupathi laddu.
>
>>Just relocated to the West coast for summer and to folks in
>>the East caost, it is great here. The lifestyle, the people,
>>the vegetation(I was at AZ visiting my sister), the landscape
>>etc...
>
> Hey there are folks, in the midwest also. No message for us? :-)
>
>Cheers,
>Venkat
>--
>ven...@jetson.uh.edu | If you love something,set it free.
>ven...@menudo.uh.edu | If it comes back, it is yours.
>ven...@uhupvm1.uh.edu | If it does not, it never was.
>ar...@tree.egr.uh.edu(NeXT mails OK)|
>ar...@lisa.cc.uh.edu (-do-) |
>(713)225-6426(h) & (713)743-4250(w) |
>----------------------------------------------------------------------------
>
--
Joe Gangadharan
ad502
Affable
>> kancheepuram idli.
>> Tirunelveli Halwa.
>> Manappaarai murukku.
>> Peralam vadai.
Pazhani panchamirtham is removed from the list as per KK's request. :-)
>> Tirupathi laddu.
> maniyachi poli (or is it boli?)
It's pOLi. Thayuman,ippadi thappu thappaa chonna unnai vetti "boli" :-)
pOttuduvEn.
> kovilpatti kadlaimittai
> panrutti palappazham
PudhukOttai vellarippinchu.
Srivilliputthur paalkOvaa.
Prabhu Balaraman
> Joe
..jo(e) bee mera naam ho, unakku innadriya ?!
Affable
>That IS my real name guy, a unique south Indian aberration. BTW, I have
>changed my doctor and gone off my diet, so let's have some more recipes
>for the following items you have listed.
hmm.. this Freenet names always make me suspicious. If that's your real
name and not a phony name, I'm sorry.
>> kancheepuram idli.
>> Tirunelveli Halwa.
>> Manappaarai murukku.
>> Peralam vadai.
>> Pazhani panchamirtham.
>> Tirupathi laddu.
Gee!Your faith on the contributors is so good that you ask them to give
the recipes for the above. ;-) Anyway, good luck. Why did you gone off
your diet? Is it due to free health program? (KK ennai mannippaaraaga) :-)
Joe Gangadharan
In a previous article, ar...@tree.egr.uh.edu (Affable) says:
>In article <C7CD7...@freenet.carleton.ca> ad...@Freenet.carleton.ca (Joe
>Gangadharan) writes:
>>That IS my real name guy, a unique south Indian aberration. BTW, I have
>>changed my doctor and gone off my diet, so let's have some more recipes
>>for the following items you have listed.
>
> hmm.. this Freenet names always make me suspicious. If that's your real
>name and not a phony name, I'm sorry.
>
>>> kancheepuram idli.
>>> Tirunelveli Halwa.
>>> Manappaarai murukku.
>>> Peralam vadai.
>>> Pazhani panchamirtham.
>>> Tirupathi laddu.
>
> Gee!Your faith on the contributors is so good that you ask them to give
>the recipes for the above. ;-) Anyway, good luck. Why did you gone off
>your diet? Is it due to free health program? (KK ennai mannippaaraaga) :-)
We have FREE health care? God, I have been paying through my nose (via my
wallet) all these years!! How come I am always the last one to hear about
these info? Anyway, enough of the trivia - get going with the recipes,
will you? :) (excuse me, my nose is too big)
JG
>
>Cheers,
>Venkat
>--
>ven...@jetson.uh.edu | If you love something,set it free.
>ven...@menudo.uh.edu | If it comes back, it is yours.
>ven...@uhupvm1.uh.edu | If it does not, it never was.
>ar...@tree.egr.uh.edu(NeXT mails OK)|
>ar...@lisa.cc.uh.edu (-do-) |
>(713)225-6426(h) & (713)743-4250(w) |
>----------------------------------------------------------------------------
>
--
Joe Gangadharan
ad...@freenet.carleton.ca
C.R.Selvakumar - Electrical Engineering
orE suvaiyaana min_uraiyaadal nadakkuthu pOl irukku ?!
:) :)
anbudan
-Selvaa
Meenakshi Arunachalam
>
>me...@ssd.intel.com (Meenakshi Arunachalam) writes:
>
>[...]
> I almost felt like I had my bath under the 5-aruvi and even
> had those yummy cone-masala dosais when you related it. No
> seriously, I mean it ! Thanks.
>
other annual family trip. Since both my parents were Profs,
they would be free only in summer and my dad always made a
mega-plan to visit places and implemented it also. This time
it was "Salem- Mudumalai" etc.. My younger sister and I
would always fight for the window seats and ofcourse made
my akka sit in the middle(not always though) and would
shout out the names of all the quaint, small towns that
we passed on the highway. And whoever could find the maximum
number of interesting names would be the winner.
Before we started off for Madras at the end of our trip,
my dad had to visit this theater that was "Consulting"
him for expansion.(he is a Civil engineer). So, after
watching some movies, we were walking in the corridor
our car driver "Mani" slipped and fell into a small water
puddle formed by rain. Ofcourse my sister and I jumped at
the chance and started giggling and got yelled at by dad
also.
As we hit the highway this time, Priya(my anbu thangachi!),
yelled "look there a town called "Mani vizhunthaan"" and
I thought she was kidding, but no there really was a town
called "Mani vizhunthaan" and ofcourse out Mani did not
hear the end of that story.
Enough of rambling now. Hey, you asked for it :)
Never complement me, cos' I take it very seriously!!!
Any other interesting town names???
>>As far as I can remember, other than the above "Manapaarai"
>>is famous for "murukku". That is where my mom's family's i
>
> Hmmm. Crunchety crunch! Neyveli was famous for Kamarakattu.
> Neyveli Kamarakkatuu is so famous that the dentists in the
> NVL Hospital regularly used it on patients when they had
> trubble pulling a patient's teeth. Only problem was that the
> Kamarakattu knocked off the st(w)rong teeth and left the dangling
> [problematic ones] ones intact. Sort of.
>
what about the best "kili mooku mangai" dipped in "raw"
molgai podi, elanthaipazham,kuchi ice cream, oru paisa muttai-- ofcourse
all the stuff I was supposedly barred from eating by my
parents, but still managed to once in a while!
[more stuff...]
>>puraanam is that it is the where Rama went after the deer
>
> Wasn't that in Panchavati ?? I think you got it wrong here.
> Panchavati is in Pilani. We were even showed the Lakshman
> rekha at Panchavati, Pilani [Boy! Lakshman did not know to
> draw a line it was almost like a circle..]
>
That's what I thought tooi, before I went to "manaparai"! But I
clearly remember seeing the paintings and statues relating the i
"maya maan" story as though it took place right there.
Maybe someone from "manapaarai" can clear this out for us!
>cheers,
athaan mudinchu poche! :)
>bk
Meenakshi Arunachalam
>In article <C7ArE...@SSD.intel.com> me...@ssd.intel.com (Meenakshi
>Arunachalam) writes:
>
>>What's with SCT these days? All these mouth-watering recipes and
>>all that.... Am reading SCT after a VERY long time ....maybe this is
>
> Welcome back, Meanaji! [Even though I don't believe the "VERY long
hope that was just a typo!!! actually I am a very very nice
person!!! :) "mean"-a apdinaa enna???
>time part" ;-). (Ganesh: eppadi poyyinnu unakku theriyum? :-)
> Vasanth: patchi sonnichchu, baas. ;-)
> Thanks to Sujatha.
> Or can be put it this way:
> Holmes: Elementary, my dear Watson. ;-)
> Thanks to Doyle.)
>Never mind. Just wanted to tease you. ;-) Hope to see your articles.
>frequently]
Thank you Venkat for your welcome! Then again, I
take welcomes also very seriously :) Only wish
had more time to read news and post also!!!
>
>>a new trend. Heck, I am not complaining. It is fun to collect
>>all these and some day you can had it over to someone who does
>>not already not been trained for cooking :)
>
>With so many bk :-) types of recipes floating around, you must be kidding.(No
>offence meant to Sridhar, Geetha, et. al.)
[my stuff deleted.....]>
>>
>
> Well, we can compile a list: [With so many saappaattu "ramans" :)
>or "Seethas" as Joe Gangadharan might put :-). (Hey Joe, what is your real
>name,buddy? :-))around, this may be useful.
>
> kancheepuram idli.
> Tirunelveli Halwa.
> Manappaarai murukku.
> Peralam vadai. (I've heard this. Can anybody confirm?)
> Pazhani panchamirtham.
> Tirupathi laddu.
>
>>Just relocated to the West coast for summer and to folks in
>>the East caost, it is great here. The lifestyle, the people,
>>the vegetation(I was at AZ visiting my sister), the landscape
>>etc...
>
> Hey there are folks, in the midwest also. No message for us? :-)
>
Well, I haven't stayed long enough in the mid-west to
form an opinion. But that was in winter when I visited Iowa.
I guess Texas should be a fine place to be in atleast
for the warm weather.
>Venkat
bye now
-meena
ps: And, Congrats on your engagement!
R. Sritharan
>In article <930520054...@mib10.eng.ua.edu> bka...@mib10.eng.ua.edu (Balaji Kannan) writes:
>>
>>me...@ssd.intel.com (Meenakshi Arunachalam) writes:
>>
>>[...]
>
>
>>>As far as I can remember, other than the above "Manapaarai"
>>>is famous for "murukku". That is where my mom's family's i
>>
>> Hmmm. Crunchety crunch! Neyveli was famous for Kamarakattu.
>> Neyveli Kamarakkatuu is so famous that the dentists in the
>> NVL Hospital regularly used it on patients when they had
>> trubble pulling a patient's teeth. Only problem was that the
>> Kamarakattu knocked off the st(w)rong teeth and left the dangling
>> [problematic ones] ones intact. Sort of.
>>
>
[ stuff deleted ]
>>bk
>
>-meena
>--
Regarding ManapaaRai: how about the song
ManapaaRai mAdu katti
mAyavaram Eru pUtti
........ chinnakaNNe!
So, is it famous for kALai madu ?
Ragarding Neyveli kamarakattu:
Where do you get this stuff in Neyveli ?
I don't remember Neyveli being famous
for this :-)
R. [Neyveli] Sritharan (Neyveli pazhankudimagan :-)
Affable
>> Welcome back, Meanaji! [Even though I don't believe the "VERY long
> ^^^^^^^
>hope that was just a typo!!! actually I am a very very nice
>person!!! :) "mean"-a apdinaa enna???
;-) aiyyO, romba samathunnu ninappaa? :-) onnum theriyaathaa paappaa,
viralai vittaak koodak kadikath theriyaadhaam. ;-) Anyway, I assure
you, it's just a typo.
>Thank you Venkat for your welcome! Then again, I
>take welcomes also very seriously :) Only wish
>had more time to read news and post also!!!
Of course, you can take this seriously. Regarding your wish, well
"manamirunthaal maarkkamundu". (Parallel proverb: Where there is a
will, there is a way). I'd like to see the student reporter's(of AV/JV)
articles more often in the net.
>>>Just relocated to the West coast for summer and to folks in
>>>the East caost, it is great here. The lifestyle, the people,
>>>the vegetation(I was at AZ visiting my sister), the landscape
>>>etc...
>>
>> Hey there are folks, in the midwest also. No message for us? :-)
>>
>Well, I haven't stayed long enough in the mid-west to
>form an opinion. But that was in winter when I visited Iowa.
Hey, *you're* taking things seriously. :-)
>I guess Texas should be a fine place to be in atleast
>for the warm weather.
Warm??? Well, if you say our dear TN climate in summer as warm, then
here also it's warm. :-)
>bye now
Yep, bye for now. Take care.
Regards,
Venkat
>ps: And, Congrats on your engagement!
PS: Thanks, pal. Congrats to you too for getting the coveted summer
internship in Intel. Good luck.
N Paramesh,Senior Lecturer
Is it mi_uraiyaadal OR valaiyuraiyaadal ( valai - net ) ?
Na Parameswaran.