DishesFromMyKitchen by Pavithra

Pavithra and IT graduate from Tamilnadu is a proud owner of culinary journal dishesfrommykitchen.com. She wanted to go to a culinary school, but ended becoming an IT graduate. Pavithra’s love and passion for food has brought her to where she stands today.

Pavithra in her own words

“I am from Tamilnadu, which is in the southern part of India. It is the true home of Indian Vegetarianism. Tamilian Cookery has always had its own distinctive tradition. Because of my Telugu roots and Tamil heritage you can see lot of dishes from both the states.

My father is a food lover, he loves to explore food a lot and it’s because of him I am more interested in Food. I did not become a food lover or foodie in one day; it’s inherited from my family.

Throughout my culinary journey I have participated in several food competitions and won prizes. The competitions start from my school days and college days. When I lived in Singapore I participated in the “Enna Samayalo” food competition conducted by Vasantham Central the Singapore Tamil TV Channel and won the first prize for the Vegetarian dish.

“Dishes from My Kitchen” is to share my recipes with others and again it’s also my passion for food and cooking. I will be posting some of the recipes which I learned from my mother, mother-in-law, my family members and collection of recipes from magazines and some cook books which I tried in my kitchen that’s why it is ” Dishes from My Kitchen “.

1. NS: Do you blog about any specific cuisines

Pavithra: I lived in Singapore for 5 years and traveled along Asian countries and I have influence with those cuisines. I am a big food lover who loves to explore new ingredients and also passionate to try all types of cuisines. So you can see all kind of international cuisines which are tried and tasted by our family and Friends. You can see vast collection of vegetarian recipes with the exception of Egg. I am an “Eggetarian” 

I am very passionate about baking and love to bake. I am very proud to say I am a “Daring baker”.

2. NS: What motivated you to blog about food?

Pavithra: Simple – my passion towards food and wanted to share it with the world.

3. NS: Do you think IT background is needed to have a successful blog?

Pavithra: Not Really. Technology used for blogging is user friendly and does not need much of programming.

4. NS: What is one thing you have learned from your life that you think others will benefit from knowing?

Pavithra: Do the things which you love to do than the things which you want to do.

5. NS: What is the best part about being a food blogger?

Pavithra: I get to do my passion through food blogging and also have got a lot of wonderful friends.

6. NS: What is your advice for amateur cooks?

Pavithra: Enjoy while cooking, whether it is complicated or an easy dish. This makes a difference in the food you make.

7. NS: Which is your most trusted kitchen companion?

Pavithra: Sugar, salt and spices.

8. NS: Would you like to share your favorite recipes?

Pavithra: All recipes in my blog are my favorite. Yet here is my all time favorite and everyone favorite–“Restaurant style Gobi 65”

Pavithra’s favorite recipe
Restaurant style Gobi 65

Recipe:
Chicken 65 is one of the most popular dish in South India. The vegetarian versions are with Gobi (Cauliflower), Aloo, Mushroom and Paneer are equally popular in almost all restaurants. These are crispy snack made by dipping the main ingredient in the yogurt cornflour batter and adding some spices to make them very tasty. This is basically a kind of spicy fritters. Whatever it is Gobi (Cauliflower) 65, Paneer 65, Chicken 65, Aloo 65, Mushroom 65; all 65’s are most favorite appetizer from adults to Kids. This is also one of the requested and wanted recipes from many of my friends. This is absolutely crispy, tongue tickling appetizer and off course appealing to eyes as well. I think nobody needs much introduction about this anymore. Without any further delay let’s have a Visual treat for this exotic dish.

GOBI 65


Ingredients:

Cauliflower – 1 medium
Thick yogurt/curd – 1 cup
Good quality red food color – less then 1/4 tsp
Garam masala – 2 tsp
Red chilli powder – 3 tsp (Mine is less spicy chilli powder so please add according to your taste)
Lemon juice – 2 tsp
Garlic – 7 pods
Ginger – 1 inch piece
Cornflour – Approximately you need 350 gm cornflour for the whole cauliflower, 3 to 4 tbsp approximately for each batch of florets.
Salt – 3 tsp approximately
Curry leaves – for garnishing
Chaat masala – To sprinkle at the end
Oil for deep frying

Method:

We really want thick yogurt, if you think the yogurt is loose just tie them in the muslin cloth so the water drips away.
Make a paste out of garlic and ginger. Wash the curry leaves and keep it dry.

1. Cut and clean the cauliflower, drain without any water. Add the curd in the bowl.
2. Add Ginger garlic paste, color and garam masala.
3. Followed by chilli powder, Salt and lime juice.
4. Whisk the batter, add the florets, and mix well.
5. Check for salt, sourness and spice level in this stage.
6. While this ready. Parallely heat oil in the deep pan.
7. Now add handful of cauliflower in bowl add 3 tbsp of cornflour mix well. The whole floret has to be nicely coated with flour.
8. Add the florets in the oil, just add one by one, you can see the bubbles. When it starts to disappear at this stage add few curry leaves.
9. Remove from the oil drain them and put it in the kitchen towel.
10. Serve hot sprinkling chaat masala and ketchup.

Note:

1. When coating the florets with cornflour don’t do for whole batch. Dust them in batches.
2. The cornflour measurement is approximate, add less or more as you need.
3. The sourness, spice level all depends on your taste buds.
4. You can follow the same procedure for mushroom, paneer, Aloo. For all these instead of mixing them with the curd mixture make the batter by mixing the curd mixture and cornflour in Bajji batter consistency and dip the mushroom or paneer or Aloo sticks in the batter and Deep fry them in the oil.
5. After mixing the cauliflower in the yogurt mixture don’t keep them for long time as it leaves water and the whole thing becomes watery.
6. If you want to do this for party, just keep the yogurt mixture ready, mix with florets and flour the next day.
7. The deep fried one will retain its crispiness at least for 1hr, you can also reheat in the preheated oven when needed.

For stepwise instruction pictures, visit this link http://www.dishesfrommykitchen.com/2…-stepwise.html

Some of Pavithra’s favorites
Music: All melodies
Books: Love to read any kind of Cookbooks
Movie: Any movie that makes you feels happy
Kitchen Appliance: My small little blender and my kitchenaid stand mixer.
Cuisine: Italian, Asian, Mexican and off course Indian.

–Interviewed by Laxmi Khalap Bhatt, Editor, www.narisakhi.com

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