Rakesh Raghunathan is a South Indian culinary ambassador, whose vision is to showcase the rich heritage of the region to audiences across the world. He brings a unique perspective and experience of south Indian cuisine, while also seeking to turn the spotlight on the custodians of these traditional knowledge systems. A food raconteur, armed with a wealth of anecdotal history, and a deep insight into socio-cultural practices, Rakesh has taken food to the realm of the performative. His presentations are a multi-sensory and aesthetic experience with an element of romance and drama thrown in, as he draws his audiences into a space where food and art converge seamlessly.
Rakesh Raghunathan is a show host - Dakshin Diaries on Living Foodz, Sutralam Suvaikkalam on News7 Tamil and Ammavum Naanum. A playback singer, he also weaves in his singing in his shows.
Thank you for saving me for a recipe during this Navratri . I do not want to repeat the same set of Kalanda saadam and wanted something different and here it is 😀 umachi enna puthu recipe kuduthu kaapathittar 😊
I do the same way as you did in the show.But my variation for Garamond masala is entirely different . You add the Chana jeers and kasakasawhich are giving cooling effect
Sairam Rama Madam and Rakesh. Love the dialogues between Mother and Son. The Son being a little talkative and playful. I am under the opinion that Kadalai paruppu is used for grinding the masala. And We add Coconut oil for seasoning. Anyway I will try this method soon. I regularly watch your videos.
Sairam. We used to do this at home. My pattis recipe. We used to roast the brinjals coated slightly in sesame oil and with a few pokes by using a fork. At times we used to insert green chillies in the brinjal also. Otherwise same method only. End we used to add little jaggery. With Pongal or Arisi Uppuma goes very well. In Andhra they add raw onions also if we like. A tangy tasty classic recipe. Thanq Rama and Rakesh. I am Vatsala from Sydney.
I saw it again to my satisfaction. An excellent way to explain n execute this recipe of Thirunelveli Sodhi. U did well, n I enjoyed watching it. Thank u.
In my opinion, the key to a very good curd rice is very softly cooked rice - direct cooking in cooker with some excess water. I got this clue whenever I used the cooked rice that has spilled over into the cooker for eating with curd and a pinch of salt. I suppose you can replicate this recipe with that of a slightly porridgy cooked rice, mixing with curd and some amount of milk, with all the other ingredients added in. The name indicates that it is a curd rice semi porridge. Years ago, I had got a very tasting curd rice in Katpadi station, while travelling between Bangalore and Chennai. At about noon time. It was heavenly tasting. Wet, solid, porridge like softness. In recent times, I had looked for it from platform vendors, but in vain. Now, train journeys, even for train enthusiasts like me, have lost half their charm - reason, food. The in train catering served food is boring, both snacks and meals - mostly North Indian type in these high end trains. Trains don’t stop also. The days of banana leaf and paper packed very satisfying sambar rice, tamarind rice and curd rice are now distant memories.
Rakesh, you must try our Kerala special chakka kumbil appam. It's made using chakka varatti, rice powder and grated coconut. It's like ela ada only, but made in a special leaf which resembles bay leaves instead of banana leaves.
Amma can u please redo the vadacurry recipe (149) episode if u don't mind only. I need a detailed version. Step by step process. Ur recipe looks yum. Ur recipe methods are unique. Thank you.
அம்மாவும் பிள்ளையும் பேசும் போது எனக்கு ரொம்ப பிடிக்கும் எனக்கு ஆண் பிள்ளையில்லாதது எனக்கு ரொம்ப வருத்தம் உண்டு உங்களுக்ளுக்கு திருஷ்டி சுத்தி போடவேண்டும் பூர்வீகம் எந்த ஊர் 👌👌🫶🫶
