Here we have created a fusion of cuisines of Tamil Nadu and Italy.
BRIEF IDEA BEHIND THE INSPIRATION OF THIS DISH
Inspired from 'tortellini en brodo' which consists of handmade tortellini pasta with a stuffing, in a clear broth.
It is a christmas dish that is sure to warm up your cockles of your heart.
We have taken this christmas speciality on a tour to the South of India.
When we speak of the cuisine of Tamil Nadu 'Rasam' is a household preparation which in literal sense means 'juice' or 'soup'.
It's a sweet & sour stock made with tamarind and lentil stock, simmered with tomato and herbs.
A special masala/ spice mix commonly known as 'rasam podi' is used to flavour this stock/ rasam that consists of cumin, coriander, fenugreek, black pepper, red chilli, split pigeon pea( toor dal), asafoetida, turmeric & curry leaves.
We have taken this stock, bursting with spices and flavours, and created a fusion in lines with the traditional italian tortellini en brodo.
COMPONENTS TO THE NAVINA SAPPADU
( MODERN MEAL IN TAMIL)
- TULSI RASAM CONSOMME
- GUNPOWDER MINI RICE CAKES(IDLI)
- SPICY ONION CHUTNEY
- PIGEON PEA AND RICE FLAT ARANCINI.
- FLAT FRIED CURRY LEAVES
- TULSI INFUSED SESAME OIL
TULSI RASAM CONSOMME
A new take on the broth from the traditional dish 'Tortellini en Brodo'.
The magic of clarification process of consomme is applied to the traditional spicy rasam which is then flavoured with tulsi.
This gave us a clear mellowed version of rasam, a clear golden liquid making the consumer nostalgic to the homemade flavours of a rasam.
GUNPOWDER MINI RICE CAKES ( IDLI)
Famous for their cute little sizes, these rice cakes made out of a fermented batter are coated with ghee and a traditional spice mix/ molaga podi.
This provides the dish with the necessary spiciness and the fermented taste of the rice cakes adds a contrast to the mellowed rasam consomme.
SPICY ONION CHUTNEY
Another homestyle specialty that is sure to make any South Indian transport back to their home kitchens, when their grandmothers used to prepare this delicacy along with fresh hot steaming rice cakes(idli).
PIGEON PEA AND RICE FLAT ARANCINI.
The Italian delicacy Arancini visited South India and got addicted to the simplicity of this cuisine.
Here we have taken the concept of 'Paruppu Sadam/Arici' that literally translates to rice and dal & we have created the devil offspring between Aracini and Paruppu Sadam/Arici.
This provides the entire dish with a source of carbohydrates and protein as well as makes it filling.
TULSI INFUSED SESAME OIL
Virgin Sesame oil is taken and left to infuse with blanched and blended tulsi leaves and flowers for a minimum of 24 hrs.
The herb provides this extra punch of freshness to the dish as well as increases the visual appeal by providing a contrast of colour.
The concept of eye of the soup is taken from French cuisine and made applicable here to provide a modernistic approach to the traditional rasam.
NAVINA SAPPADU
This concludes our trip down to the South of India with western culinary concepts and traditional food recipes.
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