The Bangala Table Flavors And Recipes From Chettinad Pdf
The Bangala Table is a cookbook that features the flavors and recipes from Chettinad, a region in Tamil Nadu, India. Chettinad cuisine is known for its bold and spicy flavors, and The Bangala Table captures the essence of this cuisine with its collection of recipes.
What Is Chettinad Cuisine?
Chettinad cuisine is a type of South Indian cuisine that is known for its use of spices and herbs. The cuisine is named after the Chettinad region in Tamil Nadu, where it originated. Chettinad cuisine is known for its bold flavors, and the dishes are often spicy and tangy. Some of the popular ingredients used in Chettinad cuisine include coconut, tamarind, curry leaves, and mustard seeds.
The Bangala Table Cookbook
The Bangala Table is a cookbook that features more than 200 recipes from Chettinad cuisine. The cookbook was written by Sumeet Nair and Meenakshi Meyyappan, who are the owners of The Bangala, a heritage hotel in Karaikudi, Tamil Nadu. The recipes in the cookbook are easy to follow and are accompanied by beautiful photographs.
Recipes From The Bangala Table
The Bangala Table features a wide range of recipes from Chettinad cuisine, including vegetarian and non-vegetarian dishes. Some of the popular recipes from the cookbook include:
- Kuzhi Paniyaram
- Chettinad Chicken Curry
- Meen Kuzhambu
- Vegetable Kurma
- Mutton Chukka
- Pesarattu
Kuzhi Paniyaram Recipe
Kuzhi Paniyaram is a popular snack from Chettinad cuisine. The dish is made using a special pan called a paniyaram pan. Here is the recipe for Kuzhi Paniyaram:
Ingredients
- 1 cup idli rice
- 1/4 cup urad dal
- 1/4 cup chana dal
- 1/4 cup toor dal
- 1 onion, finely chopped
- 1 green chili, finely chopped
- 1/2 tsp cumin seeds
- 1/2 tsp mustard seeds
- 1/4 cup grated coconut
- A pinch of asafoetida
- A few curry leaves, chopped
- Salt to taste
- Oil for frying
Method
- Soak the idli rice, urad dal, chana dal, and toor dal in water for 4-5 hours.
- Grind the soaked ingredients into a smooth batter.
- Add salt to the batter and mix well.
- Heat a paniyaram pan and add a few drops of oil in each cavity.
- Add mustard seeds and cumin seeds to the pan.
- Add chopped onion, green chili, asafoetida, and curry leaves to the pan and sauté for a few minutes.
- Add the grated coconut to the pan and mix well.
- Pour the batter into the pan and cook on medium heat.
- Cover the pan and cook for 2-3 minutes.
- Flip the paniyarams and cook for another 2-3 minutes.
- Remove from the pan and serve hot with chutney.
Conclusion
The Bangala Table is a must-have cookbook for anyone who loves Chettinad cuisine. The recipes in the cookbook are easy to follow and are perfect for both beginners and experienced cooks. The cookbook is a great way to explore the bold and spicy flavors of Chettinad cuisine and to bring a taste of South India to your kitchen.