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Rakesh Raghunathan

Kanda Bachali Kura is made with Kanda (Elephant Yam or suran) and Bachali (Malabar Spinach). Yam is soaked in tamarind water to eliminate the itching sensation and then boiled together with spinach. The boiled vegetables are cooked in a tempering of mustard seeds, curry leaves and red chillies, and a paste of raw rice, mustard and red chilli is added to it. This unique paste is what gives this dish its distinct taste and fragrance.Kanda Bachali Kura, the simple mustard flavoured, unbelievably tasty dish, will please your senses.Chef Rakesh Raghunathan serves the Kanda Bachali Kura with a Tomato Pachadi.Tomato Pachadi, as the name suggests, is made from Tomato and is a spicy, tangy and delicious side dish that enhances the flavour of any meal.

Kanda Bachali Kura is a traditional vegetable dish from Andhra. Chef Rakesh Raghunathan brings this classic recipe to your kitchen.

Chef Rakesh Raghunathan shares the recipe for Kanda Bachali Kura and Tomato Pachadi.

Watch Kanda Bachali Kura and Tomato Pachadi recipe by Chef Rakesh Raghunathan

Kanda Bachali Kura & Tomato Pachadi

Grind raw rice, mustard seeds, red chilli into a smooth paste.

Heat oil in a pan and add urad dal, mustard seeds, red chillies. curry leaves, chana dal and saute. 

Add boiled spinach and elephant foot yam and saute. 

Add salt, mustard and rice paste, water and mix well. 

Kanda Bachali Kura is ready to serve.

Heat oil in a pan, add mustard seeds, urad dal, chana dal, methi seeds, curry leaves and saute. 

Add tomatoes, salt, turmeric, tamarind water and mix well. 

  Cover and cook until the tomatoes are done. Tomato Pachadi is ready to serve. 

boiled and sliced spinach and elephant foot yam (suran)

raw rice, mustard seeds, red chilli paste

sesame oil

mustard seeds

chana dal

urad dal

red chillies

curry leaves

salt to taste

water as required

chopped tomatoes

dried red chillies

methi seeds

turmeric

red chilli powder

tamarind water

Kanda Bachali Kura is a traditional vegetable dish from Andhra.

100% South Indian

Kanda Bachali Kura And Tomato Pachadi

100 south indian ep_16 recipe_02_tomato pachadi & kanda bachali kura

Jantikalu is a traditional and classic snack from Andhra that is very easy to make. A dough is made by mixing roasted rice flour, urad dal flour (black gram flour), cumin seeds, sesame seeds and salt. This dough is then placed in a press (Murukku maker) and then press the dough directly in the pan with hot oil or press over a paper. Fry Jantikalu on low flame till it is golden brown.This deep-fried delicacy is crunchy and super tasty. It can be stored in air-tight containers for a long time.

Jantikalu is a savoury, crispy snack that is a favourite of every household in Andhra. Chef Rakesh Raghunathan shares the recipe in detail.

Jantikalu is a crispy snack that is a favourite of every household in Andhra.

Watch Jantikalu recipe by Chef Rakesh Raghunathan

Jantikalu

In a bowl mix roasted rice flour, black gram flour, white sesame.

Add melted butter, salt to taste, water and mix well. Knead it into a tight dough.

Grease your hands, murukku press and dough with oil and transfer the dough into the press. 

Drop the jantikalu on a spoon and transfer it to hot oil to fry. Fry on both sides until it turns crispy. 

Jantikalu is ready to serve. 

roasted rice flour

black gram flour

cumin seeds

white sesame

melted butter

oil for frying

Jantikalu is a savoury, crispy snack that is a favourite of every household in Andhra. 

100 south indian ep_16 recipe_01_jantikalu

Tea Cake is a soft and fluffy tea time snack that is much loved by the people of Puducherry. Pondicherry or Puducherry was once a Frenchy colony, and the love for Tea Cakes is a legacy of the era.Chef Rakesh Raghunathan’s recipe is simple and incredibly easy to make. This vanilla flavoured tea cake is soft, moist and delectable.

Tea Cake is a favourite tea time snack in Pondicherry. Chef Rakesh Raghunathan shares the recipe for this Pondicherry speciality.

Chef Rakesh Raghunathan shares the step-by-step recipe for Soft Tea Cake.

Watch Soft Tea Cake recipe by Chef Rakesh Raghunathan

Soft Tea Cake

Whisk 2 eggs in a large mixing bowl, add 1 ¼ cup oil, 1 ¼ cup milk, vanilla essence and mix again.

Sieve 1 cup sugar, 1 cup refined powder in the bowl. 

Add ½ cup chopped almonds and mix it well.

Pour the soft tea cake dough into a greased bowl and microwave it for 25-30 minutes.

Soft tea cake is ready to serve now.

refined flour

sugar

milk

chopped almonds

baking powder

vanilla essence

eggs

Chef Rakesh Raghunathan shares the recipe for soft tea cake.

100 south indian ep_15 recipe_03_soft tea cake

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User - Rakesh Raghunathan | Zee Zest

Sura Puttu, or fish scramble, is made using baby shark. In Tamil, a shark is called sura, and Sura Puttu is a rustic coastal dish and is a part of Tamilian cuisine.The baby shark is cleaned and boiled in water and salt and deskinned. It is then crumbled and cooked with onions, ginger, garlic, curry leaves and other spices.Sura Puttu is incredibly tasty and goes well with rice and rasam.

Sura Puttu is a traditional fish-based dish from Pondicherry in Tamil Nadu. Chef Rajkumar and  Chef Rakesh Raghunathan bring this recipe to your kitchen.

Sura Puttu is a traditional fish-based dish from Pondicherry in Tamil Nadu.

Watch Sura Puttu recipe by Chef Rakesh Raghunathan

Sura Puttu

100 south indian ep_15 recipe_02_sura puttu

French Toast is a dish that attracts people all over the world. It is an easy to make and quick recipe that involves dipping bread slices in a mixture of milk and eggs. The bread is then cooked (lightly fried) in butter till it turns golden brown.Chef Rakesh Raghunathan shares both sweet and savoury versions of this delicious dish. He adds sugar to the milk and eggs mixture for the sweet version, salt and pepper for the savoury version.This buttery, golden-brown French Toast is delightful and will make your Sunday morning even more beautiful.

French Toast is a classic and beloved breakfast dish all over the world. Chef Rakesh Raghunathan shares the recipe in detail.

Chef Rakesh Raghunathan shares the recipe for sweet and savoury French toast. 

Watch French Toast recipe by Chef Rakesh Raghunathan

French Toast

French Toast is a classic and beloved breakfast dish all over the world. 

100 south indian ep_15 recipe_01_french toast

Sharkara Upperi or sweet chips is the cleverest combination of jaggery and banana. This dish is another must at Onam Sadhya.It is made from Nendram Pazham, a variety of bananas that is very popular in Kerala. The jaggery is melted in little water, and simultaneously, the banana slices are deep-fried and added immediately to the jaggery syrup. Rice flour is added to remove the stickiness of the chips. Dry ginger powder is used for additional flavour.  This traditional sweet is not only delicious but also very healthy.

Sharkara Upperi or sweet chips is a popular dish from Kerala. Chef Rakesh Raghunathan shares the recipe in detail.

Chef Rakesh Raghunathan shares the recipe for Sharkara Upperi, a popular snack.

Watch Sharkara Upperi recipe by Chef Rakesh Raghunathan

Sharkara Upperi

Sharkara Upperi or sweet chips is a popular dish from Kerala.

100 south indian ep_14 recipe_03_sharkara upperi

Meen Polichathu means shallow fried fish, but in Kerala, this is made uniquely. Pearl spot fish, a freshwater fish is generally used for this dish. The fish is marinated in ginger, garlic and red chilli paste and shallow fried from both sides in coconut oil. A paste is made from onions, tomato, dry spices and freshly grated coconut and smeared on the fish. The fish is wrapped in a slightly charred banana leaf and shallow fried again.The smoky and tasty Meen Polichathu is served with Nei Choru, meaning ghee rice. It is made with an indigenous variety of rice, Jeeraga Samba, that is available in Kerala.The authentic Kerala meal of Meen Polichathu & Nei Choru is simply irresistible.

Meen Polichathu & Nei Choru is an authentic Kerala main course. Chef Rakesh Raghunathan shares the recipes in detail.

Chef Rakesh Raghunathan shares the recipe for Meen Polichathu & Nei Choru.

Watch Meen Polichathu & Nei Choru recipe by Chef Rakesh Raghunathan

Meen Polichathu & Nei Choru

100 south indian ep_14 recipe_02_meen polichathu & nei choru

Puttu is a cylindrical rice cake made from coarsely ground rice flour cooked in very little water. This powder is then filled in the puttu patram, meaning vessel to cook puttu. The patram is layered with freshly shredded coconut. It is then steamed for some time.Kadala Curry is made from black channa (black chickpea/Bengal gram). This gravy is thin and watery, but the whole spices, powdered spices, coconut paste make it flavoursome.Puttu and Kadala Curry make for an incredibly tasty and filling combination.

Puttu and Kadala Curry is a staple breakfast dish in Kerala. Chef Rakesh Raghunathan shares the recipe in detail.

Puttu and Kadala Curry is a staple breakfast dish in Kerala. Here's the recipe.

Watch Puttu & Kadala Curry recipe by Chef Rakesh Raghunathan

Puttu & Kadala Curry

Puttu and Kadala Curry is a staple breakfast dish in Kerala.

100 south indian ep_14 recipe_01_puttu kadala curry

Pattanam Pakoda is an instant deep-fried street food of Chennai. These pakodas are made from rice flour and gram flour.  It is said that these crispy fritters stay crispy overnight; that is the reason onions are not added like the traditional pakoras, as the moisture of onions makes them soggy after some time. Instead, cashews are added to make it crunchy.

Pattanam Pakoda is a popular snack that is synonymous with Chennai. Chef Rakesh Raghunathan brings this unique Madras pakora to your kitchens.

Chef Rakesh Raghunathan brings this unique Madras pakora to your kitchens.

Watch Pattanam Pakoda recipe by Chef Rakesh Raghunathan

Pattanam Pakoda

100 south indian ep_13 recipe_03_pattanam pakoda

Puliyodharai is an amalgamation of tamarind concentrate, powdered spices and pre-cooked rice. The tamarind concentrate is cooked in whole spices and sesame oil, then added to rice topped by the powdered spices.This dish is served in temples and is very special to the people of Tamil Nadu as it’s both tasty, tangy and sacred.Puliyodharai can be served with roasted pappad or had plain like the way prasadams are had.

Puliyodharai is a traditional dish of Tamil Nadu. Chef Rakesh Raghunathan brings this authentic recipe to your kitchens.

Chef Rakesh Raghunathan brings this authentic recipe for Puliyodharai.

Watch Puliyodharai recipe by Chef Rakesh Raghunathan

Puliyodharai

100 south indian ep_13 recipe_02_puliyodharai

Thavala Adai is a savoury snack (very similar to dosa) made from the batter of rice, toor dal, chana dal and moong dal. The dals are soaked along with red chillies, jeera, pepper for about 1 or 2 hours and then are ground to a coarse paste and shallow fried for a crisp and crunchy Adai.Thavala Adai is a meal by itself as it is very filling because of the presence of the lentils.  It can be had with just butter, or curry leaves chutney.

Thavala Adai is a snack made from ground lentils. Chef Rakesh Raghunathan shares the recipe in detail.

Chef Rakesh Raghunathan shares the recipe for Thavala Adai and chutney.

Watch Thavala Adai recipe by Chef Rakesh Raghunathan

Thavala Adai

Chef Rakesh Raghunathan shares the recipe for Thavala Adai & Karuveppilai Thuvayal.

100 south indian ep_13 recipe_01_thavala adai

Ariselu is made during weddings and festivals like Sankranti. This dish is made with rice flour, ghee and jaggery. The jaggery is made into syrup and added to the raw rice flour. This jaggery syrup and rice flour dough is rested for a few minutes. The dough is then rolled by hand into small round shapes and deep-fried.This Ariselu is healthy and tasty too.

Ariselu is a classic sweet from Andhra Pradesh. Chef Rakesh Raghunathan shares the recipe in detail.

Chef Rakesh Raghunathan shares the step-by-step recipe for the sweet, Ariselu. 

Watch Ariselu recipe by Chef Rakesh Raghunathan

Ariselu

Chef Rakesh Raghunathan shares the recipe for Ariselu.

100 south indian ep_12 recipe_03_ariselu

Dappalam is a traditional Andhra vegetable stew usually prepared and served during celebrations and weddings. Dal rice is a staple diet in Andhra and Dappalam is served as an accompaniment to this dal rice at weddings.This stew is prepared with lots of vegetables like carrot, sweet potato, drumstick, and bitter gourd. The spicy, tangy yet sweet taste of Dappalm comes from the watery paste that’s added to the pre-cooked veggies. This paste is made from rice flour, thin tamarind juice, and red chilli powder. Chef Rakesh Raghunathan serves Dappalam with Dondakaya Vepudu meaning Ivy Gourd Fry. It is made by shallow frying the Dondakaya and adding powdered spice made from jeera, groundnuts and red chilli.

Dappalam is an authentic Andhra stew. Chef Rakesh Raghunathan brings this unique dish to your kitchen.

Chef Rakesh Raghunathan shares Dappalam and Dondakaya Vepudu recipes. 

Watch Dappalam & Dondakaya Vepudu recipe by Chef Rakesh Raghunathan

Dappalam & Dondakaya Vepudu

100 south indian ep_12 recipe_02_dappalam & dondakaya vepudu

Dibba In Telugu means fat or thick. So, DibbaRotti is a savoury fat/thick flatbread that can be served as breakfast or as brunch.Dibba Roti is made from a batter of urad dal and rice rava. Onions and green chillies are added along with jeera for spice. It’s cooked with a lot of oil on a slow flame so that the thick layer of batter is thoroughly cooked.It tastes best when served with chutney or avakkaya, or even honey.

Dibba Roti is a traditional and popular breakfast dish from Andhra. Chef Rakesh Raghunathan brings the recipe of this healthy and tasty dish to your kitchen.


Dibba Roti is a traditional and popular breakfast dish from Andhra Pradesh. 

Watch Dibba Roti recipe by Chef Rakesh Raghunathan

Dibba Roti

Dibba Roti is a traditional and popular breakfast dish from Andhra. 

100 south indian ep_12 recipe_01_dibba roti

Khara Mandakki is a famous street food and tea time snack from Karnataka. This puffed rice dish is quite similar to Bengali Jhal Muri.It is made from puffed rice, peanuts, fried gram and chillies and is very easy to prepare. It can be stored in airtight containers for a long time.Khara Mandakki is a spicy, mouthwatering and addictive snack.

Khara Mandakki is a tasty and savoury snack from Karnataka. Chef Rakesh Raghunathan shares the recipe for this famous street food.

Watch Khara Mandakki recipe by Chef Rakesh Raghunathan

Khara Mandakki

Khara Mandakki is a tasty and savoury snack from Karnataka.

100 south indian ep_11 recipe_03_khara mandakki

Bassaru is a watery curry (Rasam) made from drained water in which dal is cooked with green vegetables. In this recipe, the chef cooks toor dal with dill and spinach and then strains it. He adds a paste of onion, khaskhas, freshly grated coconut, black pepper and red chilli to this water and boils it.This simple and humble curry is yummy and tempting.Ragi Mudde are made from Ragi (Finger Millet). The recipe is very simple and quick. In this recipe, a batter of ragi and water is cooked thill it is thickened. Ghee is added to this thickened mixture and then it is shaped into balls.Ragi Mudde are healthy and soft balls of millet that taste great with Bassaru.

Ragi Mudde are traditional millet balls while Bassaru is a yummy broth from Karnataka. Chef Rakesh Raghunathan shares the recipe in detail.

Ragi Mudde are millet balls while Bassaru is a yummy broth from Karnataka.

Watch Ragi Mudde & Bassaru recipe by Chef Rakesh Raghunathan

Ragi Mudde & Bassaru

Ragi Mudde are traditional millet balls while Bassaru is a yummy broth from Karnataka.

100 south indian ep_11 recipe_02_ragi mudde & bassaru

Kalkandu Bath is generally made during festivals, especially during Dusshera. It is made from rice, yellow moong dal, milk and rock sugar. The milk is boiled and rice and yellow moong dal are cooked on a slow flame for hours and hours. The rock sugar gives it a crunchy texture.This dessert garnished with dry fruits is thick, creamy and scrumptious.

Kalkandu Bath or Kalkandu Sadam is a popular sweet dish from Karnataka. Chef Rakesh Raghunathan shares the recipe for this yummy traditional dessert.

Kalkandu Bath or Kalkandu Sadam is a popular sweet dish from Karnataka.

Watch Kalkandu Bath recipe by Chef Rakesh Raghunathan

Kalkandu Bath

100 south indian ep_11 recipe_01_kalkandu bath

Thenga manga Pattani sundal is made from boiled white peas, grated coconut and grated raw mango. This is a simple but very tasty snack that is a favourite of beachgoers in Tamil Nadu. A trip to Marina Beach in Chennai is incomplete without this sundal.Sukku Malli coffee is made from a powder of a combination of spices like coriander, black pepper, cumin, ginger, cloves and cardamom. Honey or jaggery is added to it to give it a hint of sweetness.Sukku Malli coffee offers many health benefits. It is an excellent home remedy and is used to treat cough, cold, and indigestion.This comforting hot beverage is a speciality of Marina Beach. Sipping this delicious beverage and watching the waves rolling in on Marina Beach is an unforgettable experience.

Thenga manga Pattani sundal is popular street food from Tamil Nadu.  Chef Rakesh Raghunathan shares the recipe for this dry snack.

Chef Rakesh Raghunathan shares the recipe for  Sukku Malli Coffee & Thenga Manga Pattani Sundal

Watch  Sukku Malli Coffee & Thenga Manga Pattani Sundal recipe by Chef Rakesh Raghunathan

Sukku Malli Coffee & Thenga Manga Pattani Sundal

Thenga manga Pattani sundal is popular street food from Tamil Nadu. 

100 south indian ep_09 recipe_03_sukku malli coffee & thenga manga pattani sundal

Kamba Koozhu is a porridge made from Pearl millets (Bajra). Pearl millets are mixed with a cup of water to form a smooth paste and the mixture is then fermented overnight. The next day it is cooked, cooled down and mixed with buttermilk. It is topped with finely chopped onions and coriander.It is a traditional summer dish as it is known to reduce body heat. Kamba Koozhu acts as a natural coolant, is rich in proteins and fibres and easy to digest.

Kamba Koozhu and Karuvadu Thokku are traditional breakfast recipes from Tamil Nadu. Chef Rakesh Raghunathan shares the recipes in detail.


Kamba Koozhu and Karuvadu Thokku are traditional recipes from Tamil Nadu.

Watch Kamba Koozhu & Karuvadu Thokku recipe by Chef Rakesh Raghunathan

Kamba Koozhu & Karuvadu Thokku

Chef Rakesh Raghunathan shares the recipe Kamba Koozhu and Karuvadu Thokku.


100 south indian ep_09 recipe_02_kamba koozhu & karuvadu thokku

Vazhapoo Vadai is a deep-fried snack that is made from Banana flowers, chana dal, and spices. Cleaning the banana flowers requires a lot of time and patience, but the taste and texture of the deep-fried vadai make the hard work worth it.Although this is a deep-fried snack, the presence of banana flowers makes this snack low in calories, highly fibrous, and nutritious.This crispy, crunchy and delicious can be a tea time snack as well as a side dish in main meals.

Vazhapoo Vadai is an authentic snack from Tamil Nadu made from Vazhaipoo or Banana Flowers. Chef Rakesh Raghunathan shares the recipe for this special snack.

Vazhapoo Vadai is an authentic snack made from Vazhaipoo or Banana Flowers.

Watch Vazhapoo Vadai recipe by Chef Rakesh Raghunathan

Vazhapoo Vadai

Vazhapoo Vadai is an authentic snack from Tamil Nadu made from Banana Flowers. 

100 south indian ep_09 recipe_01_vazhapoo vadai

Chakodi is a rice flour-based, deep-fried simple dish. This cylindrical, ring-shaped dish is made by mixing a tight dough of rice flour, red chilli powder, salt and carrom seeds. It is crispy, crunchy and tasty.This dish is wholesome and light on the tummy though it’s deep-fried.

Chakodi is a hot and crunchy snack from Telangana. Chef Rakesh Raghunathan shares the recipe in detail.

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Rakesh Raghunathan

Chef & Hosts

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Kanda Bachali Kura & Tomato Pachadi

Rakesh Raghunathan

View Recipe

Jantikalu

Rakesh Raghunathan

View Recipe

Soft Tea Cake

Rakesh Raghunathan

View Recipe

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100% South Indian

Rakesh Raghunathan

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Rakesh Raghunathan

Chef & Hosts

Recipes By Chef

Kanda Bachali Kura & Tomato Pachadi

Rakesh Raghunathan

View Recipe

Jantikalu

Rakesh Raghunathan

View Recipe

Soft Tea Cake

Rakesh Raghunathan

View Recipe

Shows By Chef

Highway Dreams - Tamil

Rakesh Raghunathan

Highway Dreams

Rakesh Raghunathan

100% South Indian

Rakesh Raghunathan

Our Chefs & Hosts

Kunal Kapur

Akanksha Khatri

Tejasvi Chandela

Ajay Chopra

Rakesh Raghunathan

Harpal Singh Sokhi

Pankaj Bhadouria

Gautam Mehrishi

Smit Sagar