Wednesday, April 15, 2009

1001 Podis in Tamil

Finally, after numerous requests, here's the first One page cookbook in Tamil. More to follow... The English version is here . Click the image for to view and print the cookbook.
 
All One page cookbooks follow the same format. Learn one, and you've learnt them all. Each One page cookbook lists 1000 recipes numbered from 000 to 999. (For example recipe number 200 is Thengai Milagai Podi, 500 is Kollu Podi, 420 is Poondu podi and so on). The first digit denotes the base ( column 1), second digit denotes the flavouring ( column 2) and the third denotes additives ( column 3).  The preparation of all these recipes is identical as explained in the master recipe. 
For example, in this case, choose any base from column 1, any flavouring from column 2 and  any additive from column 3. Add all to a mixie ( blender). Add two dry red chilies, two pinches of salt and blend to a fine / coarse powder. Eat mixed with hot rice and ghee or as a side dish with idli / dosa . Delicious !

You might also want to check out Tamil cuisine calendar Part 1 & Part 2. Almost everything you've ever eaten and would ever eat is here  :)

Interesting Podi recipes from fellow bloggers...

10 comments:

Mahimaa's kitchen said...

i just posted coconut podi a few days back.. and look someone is posting 1001 podis!! great!

Krishnavel said...

Its all humbug there is essentially no 1001 podis. For any podi you atleast need the base ie., the item from coloumn 1, and you can not eat just the base and so atlast you'll never end up with 1001. You can call it a short cut cooking. that's all is about. A time waster

Ramki said...

Hi Krishnavel,
Nice to hear a different point of view !

A base alone does not make a recipe. It is when a base is flavoured and cooked with additives do we get a recipe.

For example, Podi no 000 is just pottukadalai podi. Add garlic ( 020) and it becomes poondu podi. Add kasturi methi ( 025 ) and it tastes completely different !

So, each number from 000 to 999 would give you a different tasting podi - is'nt that convenient to view and remember ?

Bea said...

Hi Ramki,
Thanks for the wonderful stream of recipes you keep on with. Yours is a fascinating way of looking at cooking. I love inventing new things with food. Nothing I make ever tastes the same the next time I make it.... :) Super for some and tedious for others.
Would appreicate it is you could please translate this page on podis into English so that those of us who cannot read Tamil, may also enjoy our idlis and dosai some more.

Ramki said...

Hi Bea,

The English version of 1001 podis is at http://ramkicooks.blogspot.com/2007/07/podis-or-dry-chutneys-it-took-me-quite.html

Bea said...

Thanks for that link

Krishnavel said...

Hi Ramki,

That makes some sense for me now. But your initiative is highly appreciated.

Anonymous said...

can we have in english version pls,missing 1001 podis.

i have one suggestion can you also put 1001 variations also, so that the combinations which we can't think also can try.
jyothi

Ramki said...

Hi Jyothi,
The English version of 1001 podis is at http://ramkicooks.blogspot.com/2007/07/podis-or-dry-chutneys-it-took-me-quite.html

Happy said...

Thanks for ur wonderfull recipes

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Cooking is fun - Duplication is a pain !

"It is extraordinary to me that the idea of creating thousands of recipes by mixing building blocks takes immediately to people or it doesn’t take at all. .... If it doesn’t grab a person right away, ... you can talk to him for years and show him demos, and it doesn’t make any difference. They just don’t seem able to grasp the concept, simple as it is". ( Thanks Warren Buffett !)

"What's angering about instructions in many cookbooks is that they imply there's only one way to cook a dish - their way. And that presumption wipes out all the creativity." Cook dishes your way - Download  1001 South Indian curries now and learn to cook, not to duplicate ! ( Thanks Robert Pirsig !)

"Recipe purity is no different from racial purity or linguistic purity. It just does not exist. Cuisines are alive and change all the time. What is traditional today was esoteric just a few decades back. So being a 'foodist' is as bad as being a racist !

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