A Space to Pause

Amma used to make three different kinds of chutneys and one sambar variety whenever she made idlis. Once a family friend of ours commented, "I am so impressed with the India flag color chutneys on the plate". No one gave a thought about it except him. There was coconut chutney (white), cilantro-mint chutney (green) and shallot chutney (orange in color). And in spite of having these three options, I was asking for idli-milagai podi. That is how much we all liked the spicy, catchy powder. Usually, the podi  is mixed with sesame oil. It can be either spread over the idlis and dosas or it can be used as a dip. Idli- milagai podi or Gun Powder  is a common, handy side dish for idlis and dosas . Though the ingredients that go into it differ among kitchens, a few of them stay constant across kitchens. Homemade ones are fresh and healthy, and it takes just 30 minutes to prepare it, which goes for months! It is a time-saver in a majority of south-Indian households. I relied on

Idlis!  One of the earliest solid foods that hit my tongue... Soft, healthy, easy-to-make (for a south-indian), highly reliable under any circumstance, doesn't belong to the 'no' list during any kind of illness, easily manipulatable, serves as an accompaniment to something or draws the accompaniment because of its highly social skills and TASTY! I have seen this evolve in my home. Amma used to soak the ingredients on a Sunday morning, and by evening, they go into the stone grinders that were embedded in a spot at the back of the house. People come and go during that one hour period, and I have seen my amma or grandmother pull it, twist it, gently flip over with one hand, while the other hand was constantly put in circular motion. The batter went into huge vessels (brass ones) that were 3 times of the fresh batter. The next morning, mainly during summer days, I have woken up to see the lid about three inches pushed above the vessel. Fermentation! No yeast or no innoculu

This post is an entry for a contest hosted by Shobs Kitchen . I have been following the Facebook page My Chennai for a while now. My Chennai is well-known for their prompt and interesting photographic updates about fun, food, places, beach, festivals, weather etc. in Chennai. I noticed the wonderful and appetizing Briyani at their cover page that led me to Shobs Kitchen. Shobs Kitchen is a blogging venture by Shobana Arunkumar , and I was excited to see the announcement for annual give away event commemorating the big event of reaching 500 likes on Facebook. Great going, Shobana!  Hearty congratulations! Here is the event logo and announcement page for the contest: http://shobskitchen.blogspot.com/2014/12/event-giveaway-announcement-2015.html As a contestant, I find this opportunity to get introduced to many more food bloggers and to promote my blog among avid readers and food lovers! When I decided to write this post, it was hard for me to find a name for this uncomm

The harvest festival celebrated in all four quarters of India is commonly called as  Makara   Shankranti.  Regionally, they are called by different names: Pongal in Tamilnadu , Sankranthi in Karnataka , Andhra Pradesh and Telangana , Khichdi in UP  and Bihar and Uttarayan in Gujarat . As always, the commonality lies in the purpose of celebration - Harvest! What else could be as big as this exciting event? The Tamil month of aadi (July 17th - August 16th) is a significant month for sowing and investing in land, followed by two months of calm weather that would help in germination and first-quartile growth of the crop. Then comes the voracious North-east monsoon that helps in the most expected growth spurt of the crops. It calms down by the end of November with gentle drizzles. The next month goes on without much excitement, and by the end of December, the busy preparations for harvest starts, and hence festivals, offerings and excitements begin!  The month of Maargazhi (De