Southern tadka!

Mona

Looks like after enough of Italian, Chinese and Oriental cuisines, restaurants in Chandigarh are waking up to the range of diverse authentic Indian cuisines. A successful run of Rajasthani fare has made WelcomHotel Bella Vista, Panchkula, launch South-Indian dishes at Flavours of Dakshin.

So, all four regions of the southern belt — Andhra Pradesh, Karnataka, Tamil Nadu and Kerala - get representation here in an elaborate feast. Master Chef Senthil Kumar, at the Serenade Pavilion, an all-day dining restaurant, takes charge to whip up authentic southern delights. Chef Senthil comes with an impressive background. Manning South Indian specialty restaurant ‘Dakshin’ at the Sheraton, New Delhi, he has won many awards and has been trained under the South-Indian cuisine master Chef Vellu. A specialist in Chettinadu Cuisine and Mangalore Cuisine, he is here to provide you flavours from his kitchen.

We absolutely love his Kuzhi Panniyaram, an interesting idli-vada combo for starters even as fish-lovers give thumbs-up to Meen varuval - fish marinated in secret Chettinad spices. Veinchina Mamsam is for spicy mutton lovers, an authentic Andhra take.

As for vegetarians, an appam with coconut stew is just heavenly — delicate coconut flavour that just melts in the mouth. In the accompaniments, appams work well over Veechu parotta that is pretty similar to our tandoori paranthas.

In desserts Elaner payasam takes the cake; the South Indian badam halwa sure is very different than the halwa we gorge on here. Basundi is a merry twist to our rabri!

Enjoy an elaborate buffet from 17 to 19 July and 24 to 26 July. In between, from 20 to 23 July, a special menu will be offered at the table at Serenade Pavilion. A meal for two will cost Rs 1,600.

DISH NAME: KUZHI PANNIYARAM

(Recipe for 25 pieces)

INGREDIENTS                                                                  

Ponni , Par boiled rice 200 gm 

Raw rice 200 gm

Urad dal 150 gm

Channa dal 150 gm

Menthi seeds 1 gm 

Sugar 1 teaspoon

Warm water to soak  

For tempering 

Turmeric powder 1 teaspoon 

Chopped green chilies 5 gms

Curry leaves 2 sprigs 

Mustard seeds 1 teaspoon 

Asafoetida ¼ teaspoon 

Til oil Little for tempering 

Jeera 1 teaspoon

Salt To taste 

Method

1. Soak rice, urad dal, chana dal and methi seeds for 2 hours.

2. Grind the above ingredients into a batter of pouring consistency, add salt to batter.

3. Heat oil for tempering, add mustard and jeera. When they crackle, add onion, ginger, green chilies, curry leaves and sauté.

4. Add tempering to the batter and mix well by adding 1 teaspoon of sugar.

5. Keep the batter in a warm place for fermentation (4-5 hours).

6. Heat the Kuzhi Panniyaram vessel to get consistent cooking.

7. Remove and drain Panniyarams when they are golden brown.

8. Serve with chutney.

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