Monday, April 20, 2009

RANGOLI

This is the restaurant from Sarvanas, and I read everybody appreciating it so much at Swarna's Chennai Foodie, that it was on my list for long. This Sunday we decided to give it a Dekko.
I dont why restaurants have such strict timings like we reached there at 7PM as we dont want to get late and we had to wait there for 25 minutes, as they open it at 7.30 only for dinner. Its gujarati and rajasthani cuisine restaurant.

We ordered Thali.
So they started with jaljeera and in the starters we had..dhokla, gatta fried type, small khasta kachori with green and sweet chatney.....everything was so yummy and mouth watering and I wanted to fill myself with that only but then thought if starters are so good what the meal would be:)

In the main course we had..curd, gatte ki sabji, daal baati(I didnt get any baati in my daal), kadhi, beans, paneer curry, and poli, poori, chapati and rice and khichdi.salad----In this section except poli, I didnt like anything much, For me it was spicy

In dessert..they served mal pua and custard......custard was very hopeless, I am yet to see in any restaurant good custard, I think they shouldnt serve it, better to serve a gulabjamun or something like that.....malpua was good

Then they served paan:)

The ambiance was good, seating spacious--I dont like sitting too close to another table or if someone moves and touches other's table.

Service was Ok ,cant say very good because the waiter never notices my empty glass to fill water.

Serving are very good in quantity.

Prices are very easy on the pocket, it was 180/+ taxes per person.

RANGOLI RESTAURANT
102
T Nagar, Chennai, Tamilnadu 600017
044 28154662

Wednesday, April 1, 2009

SABUDANA BADA

Now.a days navratri is going on, so we fast for all the days and take some different food, sabudana bada is one of them, i forgot to take the photo but I am writing the recipe.

Ingredients:

1 cup sago or sabudana--soak in 3 cup water for 1 hour

300 gm Potatoes

2 green chilli

1 inch ginger piece

salt

red chilli powder

2 tbsp peanut..roasted.

oil for shallow frying

curd and green chatney and tamarind chatney

Boil the potatoes and mash them or grate them.

Squeeze the water out of sago.

Chop the green chillies and ginger finely.

Pound the peanuts coarsely.

Mix......sago, potatoes, green chillies, ginger,peanuts, and add salt and red chilli powder to taste.

Now make flat tikkis...make balls and flatten them .

They can be either deep fried or shallow fry as you want, both ways tasty.

Serve them either with green chatney only or like Chaat...spread curd, and both the chatneys.