Panki - A tribute to Tarla Dalal

Tarla Dalal ji was the diva of Indian Cuisine, Goddess of Indian Amateur Cooks, the most celebrated cookbook author of India. I don’t have words to describe her glory and achievements. She was an inspirer to many upcoming Cook book author’s, bloggers and I was very much influenced by her books, and started my cooking journey by referring her books. Tarla ji’s website is a hub of Indian & International Cuisine and series of Recipes under Categories such as Healthy Food, Diabetics Friendly, Kid’s recipes, Pregnancy recipes, Zero oil recipe and so on…

Often you will find that some people touch your lives without meeting them personally, on depart of such personalities you feel there is a permanent  vacuum which cant be filled and such was Tarla ji. I came to know about the news when I saw mail from our Blogging Marathon group. With the suggestion of our group member Padma it was decided that we would do a tribute by cooking something from her collection and logo was created by Preeti.

Murukku

Murukku (Tamil: முறுக்கு) is a South Indian snack of savory crunchy twists made from rice and urad dal flour.^[1] Murukku means twisted in the Tamil language.^[2] The town of Manapparai in Tamil Nadu is particularly known for its murukku.^[3] Murukku is made in many varieties as a traditional treat for festivals such as Diwali and Krishna Janmashtami.^[4] Murukku are often served on special occasions in Tamil Brahmin families, but at my home we make murukku round the year. 

Thattai

Thattai is very famous snack in Tamilnadu. It is prepared during special occasion and festivals specially for Sri Jayanthi or Krishnashtami, but it is made round the year at my house. There are so many versions or varieties of Thattai. Thattai preparation differ's from state to state or from one part to the other. I remember our aaya Rani used to make this every month for us she used to call it as Udupi, we asked her why so she said this is what her mother taught her. Her version is very different from what they make in Tamilnadu, she used to add thin sliced onion and homemade fresh butter instead of ghee and no gram flour was added, they tasted yummy, my friend Smitha's  Mom used to make lovely thattai. She used to boil water and add everything in the boiling water, mix well add 1 tbsp of oil and allow to cool before making thattai. The end result of any Thattai is crispy yummy snack.

Rava Dosa

Rava Dosa/ Rava Dosai is very popular South Indian Breakfast or Tiffin, is very easy and quick to make as compared to other Dosai's. Rava Dosa or Rava Dose is an Indian crepe of South India. It is a derivative of the popular Dosa. It is made with rava, especially Bombay rava- fine  rava (ravai' in Tamil, 'ravva' in Telugu, 'rave' in Kannada) or semolina which doesn't need fermentation (if it is fermented, dosa tastes good) and is usually considered a fast tiffin. Rava dosa can be made plain, masala and with onion.

I personally feel to make it with onion, chillies, pepper, lots of coriander and curry leaves to add zing to the dosa. Dosa can be served with coconut chutney, kara chutney(tomato chutney), Milagai Podi (Gunpowder and ghee) or with sambar. You can also serve without any side's, still it taste yum!