Sunday, February 19, 2017
Saturday, August 27, 2016
A
Bengaluru-based food company has introduced two offbeat dishes in its
menu to celebrate the legacy of outgoing RBI Governor Raghuram Rajan,
who has left his own distinct mark on the central bank.
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Zzungry said it had introduced limited edition of "Ulundu kozhukattai" and "Kova kozhukattai" that are inspired from the cuisines of two states in the country that hold great relevance in the life of Rajan.
Raghuram Rajan.
His current three-year term ends on 4 September.
"This is a unique gesture from Zzungry to appreciate the commendable work done by Dr Rajan. He has touched the lives of commoners and entrepreneurs like us in a positive way," said Ashish Kalya, Co- Founder, Zzungry.
Ulundu kozhukattai is a delectable savoury rice flour dumpling stuffed with medium spicy mixture of urad dal, tempered with curry leaves and spices, steamed and served with chutney.
The dish is inspired from the cuisine of Madhya Pradesh where Rajan was born, a statement said here.
ULUNDU KOZHUKATTAI / VINAYAGAR CHATURTHI RECIPES / NEIVEDYAM RECIPES:The other dish "Kova kozhukattai" is a sweet rice flour dumpling stuffed with cardamom flavoured mixture of khoya with dry fruits, simmered in rose flavoured milk, that is served as a dessert.
The sweet dish is inspired from the cuisine of Tamil Nadu that connects to his origins, it said.
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Ragi Milk Peda Kozhukattai Recipe - Ragi & Khoya Modak Recipeun ...Maha Laddu
| The Hindu | - |
Sri
Bhakthanjaneya's Suruchi Foods, popular sweets and savouries maker from
this tiny village in East Godavari district—which offers a 'Maha Laddu'
of up to 6,000 kg to Khairatabad Ganesh in Hyderabad every year—has
changed its focus from Telangana ...
Khairatabad to Vizag…a new journey of Maha Laddu
This year 12,500-kg laddu will be offered to Gajuwaka Ganapati
Suruchi Foods proprietor Polisetti Mallibabu speaking to the media at Tapeswaram on Friday. —Photo: By Arrangement
Sri Bhakthanjaneya’s Suruchi Foods, popular sweets and
savouries maker from this tiny village in East Godavari district—which
offers a ‘Maha Laddu’ of up to 6,000 kg to Khairatabad Ganesh in
Hyderabad every year—has changed its focus from Telangana to Andhra this
time.
The reasons for resizing the laddu—from 6,000
kg last year to 500 kg this year—and shifting of the region from
Telangana to Andhra are quite interesting.
It may be
recalled that the High Court already restricted the height of Ganesh
idols in Hyderabad city and size of the laddus last year and asked the
organizers to strictly adhere to it.
Polisetti
Mallibabu, proprietor of Suruchi Foods, said that he was being pressured
by organizers of the Khairatabad Ganesh Pandal on the size of the laddu
and they did not allow him to make bigger size as they found
distribution of the laddu a big problem. But he had planned to set a
Guinness record this time by offering a laddu of more than 10,000 kg.
Suruchi
Foods—which is popular for home-made Tapeswaram Kaja and attracted the
attention of people of united Andhra Pradesh by offering a mega laddu to
the tallest Khairatabad Ganesh idol from the year 2010—has decided to
give a 12,500-kg ‘maha laddu’ to ‘Maha Ganapati’ to be installed in the
Gajuwaka area of Visakhapatnam this year.
“Last time,
I offered 6,000-kg laddu to Khairatabad Ganesh and this time I asked
them to allow me to make more than 10,000 kg to create a Guinness
Record, which they rejected. So, I decided to take the Vizag route and
give them (Khairatabad) only 500 kg laddu,” said Mr. Mallibabu.
He
also said that the distribution of the ‘Mega Laddu’ that he offered
free of cost to Khairatabad Ganesh became a problem so the organizers
wanted the size to be restricted to 500 kg this year.
He
said that the first Maha Laddu was given to them free of cost in 2010
when the size was 600 kg; in 2011 it became 2,400 kg; in third year
3,500 kg; fourth year 4,200 kg; fifth year 5,200 kg; and sixth year
(2015) they offered 6,000 kg.
The laddu of 500 kg
will be transported to Hyderabad and on September 5 handed over to the
Khairatabad pandal organisers in the presence of Governor Narasimhan and
several Ministers.
He said that this time they aimed
at entering the Guinness Book—last year the huge laddu of 11,115 kg was
prepared at Ambaji town of Gujarat—and now they want to break the
record with 12,500 kg laddu for Vizag. Mr. Mallibabu said this laddu
would cost Rs.30 lakh and was ready to bear the amount with the support
of his friends in this area and offer it to Gajuwaka Ganesh free of
cost.
Mr. Mallibabu and 20 others will make the
‘laddu’ in their home-cum-factory at Tapeswaram on Augurst 28 after
performing Ganesha puja and doing Ganesh Mala dharana. The actual making
of laddu will start on September 2 and finishing touches will be given
the next day and it will be displayed to the public on Sept. 4 and
transported to Visakhapatnam on the same day.
Ingredients
The
ingredients of the 12,500-kg laddu include 400 kg of cashew nuts, badam
(200 kg), yellow camphor (20 kg), cardamom (38 kg), Bengal gram (3,350
kg), ghee (2,400 kg) and 4,950 kg of sugar.
Friday, August 26, 2016
Fest offers glimpse into the rich food heritage of Rampur
Fest offers glimpse into the rich food heritage of Rampur
Nazar Abbas | TNN | Aug 25, 2016, 10.07 PM IST
Food in Rampur, Special Cuisines of Rampur, Rampur DelicaciesRampur: The city, known for its time-honoured food heritage that is influenced by the Mughlai, Afghani, Lucknowi, Kashmiri and Awadhi cuisine, saw a tribute in the form of 'Shane-e-Rampur', a food festival, where the guests were served everything from the traditional Rampuri mutton taar qorma, dum briyani to a variety of mouthwatering Rampuri kebabs. This royal feast was organized in the dining hall of a city hotel situated at National highway-24.
Apart from the Mughlai delicacies, the guests appreciated the ambience of the venue that took them back to the bygone era of kings and queens. Even the waiters, who served flaunted outfits worn during the era of the Nawabs.
Speaking with TOI, the chef, Naveed Hassan said, "It is pure delight to see guests asking for another helping of mutton taar qorma and Rampuri paneer tikka, our Mughal delicacies. Even vegetarian dishes were much appreciated. They would even ask for the recipes and specific spices used." Rampuri cuisine is known for the innovative use of ingredients. The usage of bottlegourd and papaya to tenderize meat for kebabs and curries was also innovated by Rampuri chefs, he said.
A local resident, Zuhaib Hassan Zaidi, who attended the food festival, said, "We, the people of Rampur, are proud of our food heritage. We know the hard work and history that is behind our regular delicacies. The festival offers a perfect glimpse of that. Food fests should be organized regularly in the city."
The executive director of the Hotel Opal, the host for the fest, Isha Singhal, said, "We are proud of our rich culture and food, which has been passed to us over generations. The satisfaction on the faces of the guests is a true reward for us."
Rampur, Uttar Pradesh - Wikipedia, the free encyclopedia
Gum Hai Kisi Ke Pyar Mein | Lata Mangeshkar, Kishore Kumar ...
https://www.youtube.com/watch?v=sPiOMuvzSI8
Sep 25, 2015 - Uploaded by Gaane Sune Ansune
Movie:- Raampur Ka Lakshman (1972) Starcast:- Randhir Kapoor, Rekha, Shatrughan Sinha Song:- Gum Hai ..Wednesday, August 24, 2016
Eat a dosa at Central for just Rs 15
Now, you can eat a masala dosa for 15 in Chennai Central station along with 80gm ...
Times of India - 16 hours ago
Friday, August 5, 2016
EATAKU
I travel for work. I eat for fun.
Bu Qtair, Dubai, UAE
Having been warned Bu Qtair is a bit hard to find, I popped into my hotel’s concierge to ask for directions. He immediately tried to persuade me from going.“It’s not for foreigners. It’s too small for you. It’s too hot for you. You won’t like the food.” He gave me every excuse in the book to steer me to somewhere ritzy before giving me rough directions to the joint, telling me it’s right next to the Burj Al Arab…
Well, it’s not. My cabbie got lost and had no clue where he was going. So we stopped into the Jumeriah Beach Hotel for better directions, and again the concierge there did her best to warn me off Bu Qtair, explaining I wasn’t going to like it, that they had a very limited menu of food I probably wouldn’t enjoy anyway. I ignored her too, more determined than ever to eat there.
After my taxi dropped me in the totally wrong place, I ended up having to use Google Maps to find the joint, walking about 20 minutes out in the 100 degree heat. But finally, like an oasis I was never supposed to find, there was Bu Qtair…
The inside of the place wasn’t as small as I expected, so that was a relief, but Bu Qtair definitely caters to locals only. There were no forks, knives or spoons; you have to eat with your hands per local tradition, so there was a sink to wash in upon entry…
Once you cleaned up, you grabbed a stool and pulled up a seat at one of the communal tables..
When I originally walked in, it felt like that scene from Animal House, where the joint suddenly got silent with everyone turning to stare at me. But once I went to sit down, it was smiling faces all around and I was warmly welcomed into the lunchtime crowd.
There are no menu here. You get the daily special. Whatever the local fishermen had pulled in that morning accompanied by sides and rice…
The catch of that day was a local fried white fish that no one could really give me the name of, served with a sort of papadum…
Sides were a coconut curry and a SPICY okra and green chili soup. I love heat but could only handle about half of the small bowl…
Turns out the curry also had sardines in it…
Not bad for eating only with my hands, eh?
Full disclosure… as I was struggling eating the rice and curry with just my fingers, the waiter kindly found a plastic spoon for me. Made things much easier, but I think he just wanted me to eat faster as other customers were waiting.
They keep bringing around extra rice and fish which you can help yourself to if you’re not full. You also have the choice between warm tap or cold bottled water.
In the end, when I went to settle up, with a bottle of water added in, my whole lunch only cost me 8 dirham, or about $2.50!!
I am so glad that I did not let anyone dissuade me from dining at Bu Qtair as the experience is one of mt fondest memories of my entire trip to Dubai!
BU QTAIR
4 D St.
Off Jumeriah Beach Road
Dubai, UAE
Note: If you do go, tell your cab driver to drop you off at the Fisherman’s Accomodations on Jumeriah Beach Road and you’ll find Bu Qtair right across the street. It’s definitely NOT near the Burj Al Arab as many guides say!
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