Food festivals are fast catching up with hotels as the chefs entice food-lovers by preparing traditional food but with a modern twist.
The Navadhanya Bhojanam at Olives, Deccan Plaza, Royapettah, makes us walk down memory lane in a modern ambience.
Navadhanya Bhojanam has a lavish spread of dishes prepared from navadhanya – nine pulses - green gram, Bengal gram, wheat, horse gram, rice, chick peas, white and black sesame seeds and white beans.
Starting with live counters where idli, dosa and puries are served, protein-rich verkadalai sundal, mullaikattiya payaru sandal, are also a part of the array of dishes.
The welcome drink is panagam which is more or less an appetiser.
Tiffin varieties are .suited for youngsters who are tiffin buffs.
Navadhanyam is included in the food which is whipped up to satiate the modern tastebuds and at the same time, making food a powerhouse of vitamins.
Sundals are snacks served in small cups (usually made from areca nut) or plastic cups. These are more of a mixture of different pulses that are given to guests during this festival. A lot of Sundal varieties are available. Featured here is a Navdhayam variety ( 9 different grains). This is a symbolic of lord Ganesha and is said to bring good health and fortune.
- Horse gram, Karamani (Halsandi), Moong gram, Dry cow pea, Rajma, Red gram,, Dry peas, Bengal gram (black channa) , Kabul channa- each ÂÂ¼ cup. The grains should be full and not de-husked.
- Roasted and powdered Till seeds-2 tbsp
- Mustard seeds- 1 tsp, Green chillies-3 to 4 fine cut
- Grated coconut, curry leaves, coriander leaves for garnishing
- Lemon juice- 2 tsp
- Oil for frying
- Salt to taste
Soak the above grains well. Thereafter cook it in a cooker. Add salt before cooking.
After well done, drain. Heat some oil. Fry mustard, green chillies, Till powder, curry leaves.
Remove from heat. Mix gated coconut, and finely cut coriander leaves and mix well. Add lemon juice and mix well.