This was the Beautiful Card and the Cute Book marker which I received through post.... I jumped out of JOY .... never expected ..... It was from Lakshmi :)
She has invited me to "Kitchen Connect", an event which we are going to make it, in our next Foodies meet. I will be always there Lakshmi :)
Thank you so much for thinking of me and my friendship!!!
I feel honoured and proud to be a friend of YOU!!!
Hope we all have a long-lasting relationship!!!
Now moving to today's recipe:
Last week, Solai published Chettinad Kozhi Rasam . Seeing the link, my hubby wanted to have it.
Previous day, we had Chettinad Chicken soup at a restaurant. Trust me, this rasam was far better than the soup we had ;)
Here is the picture of my Rasam:
I made it in the same way and used the same amount of ingredients, as she has mentioned here. It came out very well and is a light appetizer and very good for health too!
So DONT MISS TO TRY THIS!
Thank you very much Solai, for sharing the recipe.
Solai has a wonderful collection of Chettinad Cuisine! And I am going to ask you a request too... Can you please share Chettinadu biriyani recipe too ? ;) :-)
Now about Chettinad Cuisine:
Chettinad cuisine is the cuisine of the Chettinad region(Madurai, Tirunelveli, Karaikudi) of Tamil Nadu state in South India. Chettinad is one of the driest regions of south India. The Chettiar community, who are a majority in this region are a very successful trading community. Chettinad cuisine is one of the spiciest and the most aromatic in India.
Chettinad cuisine is famous for its use of a variety of spices used in preparing mainly non-vegetarian food. The dishes are hot and pungent with fresh ground masalas, and topped with a boiled egg that is usually considered essential part of a meal. They also use a variety of sun dried meats and salted vegetables, reflecting the dry environment of the region. The meat is restricted to fish, prawn, lobster, crab, chicken and mutton. Chettiars do not eat beef and pork.
Most of the dishes are eaten with rice and rice based accompaniments such as dosais, appams, idiyappams, adais and idlis. The Chettinad people through their mercantile contacts with Burma, learnt to prepare a type of rice pudding made with sticky red rice.
Chettinad cuisine offers a variety of vegetarian and non-vegetarian dishes. Some of the popular vegetarian dishes include idiyappam, paniyaram, vellai paniyaram, karuppatti paniyaram, paal paniyaram, kuzhi paniyaram, kozhakattai, masala paniyaram, adikoozh, kandharappam, seeyam, masala seeyam, kavuni arisi, athirasam, etc.
Source : Wikipedia