Bandli Maavu | பாண்ட்லி மாவு | Ammavum Naanum Episode 101 | Rakesh Raghunathan

Описание: Bandli Maavu is a very traditional breakfast recipe in many of our Tamil Kitchen. The name states its a tangy upma made with Tamarind, Rice and Toor dhal. First we need to prepare the coarse paste with this three ingredients along with other Indian Spices. This upma tastes more like Puliyodarai or tamarind rice. We don’t need any accompaniment for this wonderful recipe. Since it has all flavor and spices for our taste buds, we can just serve plain or with toasted papad.

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Our Previous Episode of Rakesh Udan:
▶ Episode #67 (Chidambaram Brinjal Gothsu) -    • சிதம்பரம் கத்திரிக்காய் கொஸ்து | Chidambar...  
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▶ Episode #64 (Mampazham Payasam) -    / f6mpxg9ae1  
▶ Episode #63 (Raw Mango Rasam) -    • மாங்காய் ரசம் | Raw Mango Rasam/Appe Saar ...  
▶ Episode #62 (Madurai BunBread Halwa) -    • மதுரை பன் பிரட் அல்வா | Madurai Bun Bread ...  
▶ Episode #61 (Mutter (Peas) Kachori) -    • மட்டர் கச்சோரி | Mutter (Peas) Kachori | E...  

Our Ammavum Naanum Episodes:
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▶ Episode #95 (Wheat Rava Halwa) -    • Annavaram Temple Prasadam - Wheat Rava Hal...  
▶ Episode #94 (Papad Tamarind Gravy) -    • அப்பளம் புளி குழம்பு | Papad Tamarind Grav...  

▶Ammavum Naanum Teaser #02 -    • Ammavum Naanum Teaser #2 | A Cookery Web S...  
▶ Ammavum Naanum Teaser #01 -    • Ammavum Naanum Teaser | A Cookery Web Seri...  

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About Rakesh Raghunathan

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 threw in, as he draws his audiences into a space where food and art converge seamlessly.