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Padmini Natarajan
- Female
- Chennai, Tamil Nadu
- India
- Freelance Journalist
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- Groups (3)
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Padmini Natarajan's Groups
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Italian Food and Cooking
128 members
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Indian Food and Cooking
56 members
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Aarti Paarti Channel
15 members
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Padmini Natarajan posted a blog postSambhar
The Sambhar is a populra curry/gravy dish that is served with idlis, dosas, uppumas etc.--popular snack dishes of the South. The sambhar is a tasty accompaniment for plain white rice, rotis and any Indian bread varieties as well.Here is a simple way of making sambhar followed by the complicated, traditional recipe.Bottle Gourd/ White Pumpkin/Coyote Squash SambharIngredients1 cup Tuvar dhal/Red Gram1/2 teaspoon Turmeric powder1 cup Bottle Gourd/ White Pumpkin/Coyote…See More
Padmini Natarajan commented on ChefCommons Chief Chef's group 'Indian Food and Cooking'"Dear Allan Rush
Cooking a Biriyani or Pulao is the best way to have a meal-at-a-go on a slow cooker.
I am giving you a simple vegetarian recipe that can be adapted to additions of chicken or meat as well.
Jeera Rice
Ingredients:
1 cup Long grain…"
Padmini Natarajan commented on ChefCommons Chief Chef's group 'Italian Food and Cooking'"I love Italian food! Even though I am a vegetarian I love watching Italian food being cooked. I enjoy reading about Tuscany, about cheese making in Europe and am an avid armchair traveller!"
NikkitheFoodie left a comment for Padmini Natarajan"Thanks for sharing that recipe. It sounds amazing. I will give that one a try over the weekend!"
Padmini Natarajan commented on ChefCommons Chief Chef's group 'Indian Food and Cooking'"Nikki here is an easy dish to try.
VEGETABLE STEW
Ingredients:
Cooking oil : 2 tablespoons
Potatoes : 100gms
Carrots : 75gms
Cauliflower : 100gms
Peas : 100 gms
Beans : 75gms.
Onion : 100gms.
Salt : to taste.
Ginger (julienned) : 20 gm.
Curry…"
Padmini Natarajan commented on ChefCommons Chief Chef's group 'Indian Food and Cooking'"I enjoy all cook shows on TV..even if it is non-veg though I am a vegetarian.
However I find that Indian food has the most variety from spice to no spice, dhals to grains, veggies to creepy crawlies, khatta to mitha (sweet to sour).
I also have to…"
Padmini Natarajan joined ChefCommons Chief Chef's group
Aarti Paarti Channel
Aarti loves to cook.Aarti loves to cook for you.Aarti loves all food, but especially the food that reminds her of her various homes: India, Dubai, Chicago, New York and Los Angeles.See More
A blog post by Padmini Natarajan was featuredPUMPKIN/ASH GOURD HALWA
Ash gourd/Pooshanikkai/PettaKnown as Kushmanadam in Sanskrit, the ‘ash pumpkin’ has great medicinal value.It is round or oblong in shape and has a powdery coating on its skin as though it has been rolled in ash.This chalky wax exterior deters micro-organisms and gives the vegetable a long shelf life and it can be stored for as long as a year without refrigeration.Known for its diuretic qualities, the vegetable contains calcium, iodine and fluorine. The shoots, tendrils, and leaves of the plant…See More
ChefCommons Chief Chef commented on Padmini Natarajan's blog post 'PUMPKIN/ASH GOURD HALWA'"Thanks for the very interesting recipe!"
Padmini Natarajan posted a blog postPUMPKIN/ASH GOURD HALWA
Ash gourd/Pooshanikkai/PettaKnown as Kushmanadam in Sanskrit, the ‘ash pumpkin’ has great medicinal value.It is round or oblong in shape and has a powdery coating on its skin as though it has been rolled in ash.This chalky wax exterior deters micro-organisms and gives the vegetable a long shelf life and it can be stored for as long as a year without refrigeration.Known for its diuretic qualities, the vegetable contains calcium, iodine and fluorine. The shoots, tendrils, and leaves of the plant…See More
Susan commented on Padmini Natarajan's blog post 'GOING BANANAS'"This is really informative! I really find the anthropology of food to be really interesting. Thanks for teaching me something today."
Profile Information
- Profession / Career
- Freelance Journalist
- Favorite Foods and Cuisines to Cook
- South India, Indian, Italian all vegetarian
- Favorite Foods and Cuisines to Eat
- Italian, Mexican, Gujerathi, Greek---anything Cheesy and salads
- I am interested in
- Meeting new friends / chefs / foodies, Food & Cooking discussions
- Twitter/Facebook/MySpace Profile
- www.padmininatarajan.facebook.com
- Other hobbies and interests (non-food related)
- Vedanta, storytelling, travelling, women's issues, acting and scripting skits, music
Padmini Natarajan's Blog
Sambhar
The Sambhar is a populra curry/gravy dish that is served with idlis, dosas, uppumas etc.--popular snack dishes of the South. The sambhar is a tasty accompaniment for plain white rice, rotis and any Indian bread varieties as well.
Here is a simple way of making sambhar followed by the complicated, traditional recipe.
Bottle Gourd/ White Pumpkin/Coyote Squash Sambhar
Ingredients
1 cup Tuvar dhal/Red Gram
1/2 teaspoon Turmeric… Continue
Here is a simple way of making sambhar followed by the complicated, traditional recipe.
Bottle Gourd/ White Pumpkin/Coyote Squash Sambhar
Ingredients
1 cup Tuvar dhal/Red Gram
1/2 teaspoon Turmeric… Continue
Posted on September 3, 2009 at 12:07am
PUMPKIN/ASH GOURD HALWA
Known as Kushmanadam in Sanskrit, the ‘ash pumpkin’ has great medicinal value.
It is round or oblong in shape and has a powdery coating on its skin as though it has been rolled in ash.
This chalky wax exterior deters micro-organisms and gives the vegetable a long shelf life and it can be stored for as long as a year without refrigeration.
Known for its diuretic qualities, the… Continue
Posted on August 6, 2009 at 7:50am — 1 Comment
A Glass of Water
They say that water is going to cause the next big war in the world—just because of its scarcity. A glass of water is something that we take for granted. We open taps or bottles and take a deep, thirst quenching draught. Have we ever thought about this glass of water?
Civilizations were established and flourished around water sources—rivers, lakes, seas and other water sources. I remember looking at the river Cauveri and the Paalaru (river of milk) in Tamil Nadu, South India… Continue
Civilizations were established and flourished around water sources—rivers, lakes, seas and other water sources. I remember looking at the river Cauveri and the Paalaru (river of milk) in Tamil Nadu, South India… Continue
Posted on June 21, 2009 at 7:23am
Brother’s Cooking
Many sisters have them—I am talking about brothers. Sometime ago I sent out an email asking for recipes from the various men cooks in the family. Only two out of my own three replied promptly. The third was a response from a sister who was pretty familiar with her brother’s capabilities as a chef.
Sadly, the other men in the clan did not react or contribute to the theme. I suppose my Mom brought up her son's right!
So any other guys out there to pick up the… Continue
Sadly, the other men in the clan did not react or contribute to the theme. I suppose my Mom brought up her son's right!
So any other guys out there to pick up the… Continue
Posted on June 17, 2009 at 5:59am
GOING BANANAS
Bananas have always been considered the poor man's fruit in India. For as low as a rupee you can buy a banana and satisfy the hunger pangs--instant bulk, energy and pick-me-up. So you really don't have to be a monkey to love bananas.
The ripe banana plays an important part of the religious, social and culinary life of the Tamil-Brahmin community of South India. The banana is offered, along with four betel leaves and betel nuts, to the Gods in temples, in religious ceremonies and in… Continue
The ripe banana plays an important part of the religious, social and culinary life of the Tamil-Brahmin community of South India. The banana is offered, along with four betel leaves and betel nuts, to the Gods in temples, in religious ceremonies and in… Continue
Posted on June 13, 2009 at 11:28am — 2 Comments
Comment Wall (1 comment)
- At 1:08pm on August 10, 2009, NikkitheFoodie said…
- Thanks for sharing that recipe. It sounds amazing. I will give that one a try over the weekend!
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