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Statistics |
| Unique Visitors: 62 |
| Total Unique Visitors: 1373045 |
| Visitors Out: 348 |
| Total Visitors Out: 3160 |
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| Tuna Fish Stir-fry (Meen Puttu/ Podimas) |
| 2010-02-19 01:31:00 |
Here is a quick, easy, economical, modest and a tasty dish for fish lovers.
Economical in this case because I've used canned tuna fish. However, you may use any fresh or frozen fillets for this recipe as well.
It is usually on a day which has been preceded by rich meals, when our stomachs demand for something different while our palates persist for texture and subtlety, that this fish stir-fry comes to my attention. It blends perfectly well with watery and light curries like a Rasam (here & here) or More Kozhambu (Curd Curry) or Kattu sore Kozhambu / Spinach Sodhi Kozhambu.
In fact, this is such an easy and versatile dish that one can concoct the same as a filling in a sandwich or serve as a side dish or just try stirring in some of this copiously with some plain hot rice and tell me how it was!!
Ingredients: (for 4)
280g Tuna fish (I used unflavored canned salted tuna fish)
5 or 6 Shallots
3 green chillies (+/- according to your taste)
3 or 4 garlic pods (optional)
A sprig...
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| Mixture / Chivda |
| 2010-02-12 04:50:00 |
Chivda or Mixture (as called in TamilNadu) is a popular Indian Tea time snack which consists of combining fried lentils, peanuts, puffed rice, beaten /flattened rice flakes along with different types of fried snacks like Omapodi, Murukku, Boondi, Kara Sev, Diamond Cuts…… All of them are combined together and flavored with a blend of hot spices and salt and done in various combinations according to each one's tastes.
This snack can be very well conserved in air tight tins for more than a month unless you finish all of it within that period…….. which applies to me in that case, ‘coz whenever I do, I prepare a generous amount of it in order to avoid re-doing it in a short period of time as it is quite time-consuming and a lengthy procedure but it seems to be never sufficient each time.......
Well, honestly, if you give me the choice between a bowl of chips and this mixture in another, my preference will incontestably be this addicting crunchy munchy Mixture...... ok, let me tr...
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| Gratin de macaronis à l’Emmental et au Canard Confit (Macaroni Gratin with Duck Confit) |
| 2010-02-08 08:35:00 |
Are you searching for an ideal winter dish? Something as simple like as to say “Hello”? Then you’re at the right page!!
This is a recipe I copied down from a book featuring some of the recipes of the famous young prodigy, Chef Cyril Lignac…so, I tried my hand at making this copious dish before the end of snow, and it came out to be a surprisingly delicious, tasty and comforting dish, simple, easy and quick to prepare and turned a simple dinner into a gourmet feast. Hope you’ll like it too…
Ingredients: (for 4)
350 g Macaronis
3 legs of Duck Confit
200g grated Emmental cheese
750 ml Milk
350 ml Heavy Whipping Cream
20g butter ( diced into small pieces)
3 shallots chopped finely 8 shallots chopped finely for me
1 garlic pod crushed roughly 5 garlic pods for me
A few branches of Parsley leaves (washed, pat dried and chopped) (I’d say it’s the key ingredient, so, the more the merrier)
Pepper, Salt
Method:
Preheat the oven to 180°C (needs at least 15 minutes)
In a wide...
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| Reshmi Kebab (Chicken Kebab) and Mint /Coriander Dip |
| 2010-02-04 05:15:00 |
Apart from the fact that the Mughals have left some of their great architectural traces in India, their strong influence in the Indian cuisine is an undeniable fact too; their rich, aromatic and spicy food style has conquered the whole country, especially in the northern parts of India. These succulent kebabs are one of their specialties too.
I did these for the aperitif on New Year’s Eve (ideal to pick, dip and eat while dancing, right?)and was a great success in the party. Since this was the first time I’m making it at home (have relished them for the first time at a restaurant in New Delhi), I took reference from these amazing cooks, Hetal and Anuja from “Show me the curry”. It came out so good, a big thanks to both of them for sharing this recipe!!! Hope my readers would like them too!!
Ingredients:
700g boneless meat from the thigh part of the chicken
A tbsp pasted garlic
A tbsp of pasted ginger
4 to 6 green chilies (I like it very hot; you may increase or reduce accor...
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| Elumicha pazha Rasam (Lemon Rasam ) |
| 2010-02-01 11:16:00 |
Rasam is a staple south Indian sour curry/soup which is done in most South Indian homes, almost everyday. One main reason for which it is prepared on a daily basis is that it contains the spices which facilitate digestion… so if you get to taste a traditional South Indian meal, you simply can’t miss the Rasam in your second course, which in turn is usually followed by some curd.
Rasam is made in many different ways using different ingredients like Tamarind/ Tomato/Pineapple/ Neem leaves and many more… and each one of them has its own distinct flavor. Lemon rasam is my favorite one and it can be eaten mixed with rice or drunk as it is, as well. Though most of you might know the recipe already, I 'm posting it for my dear readers from other parts of the world but also for my own record! hope you enjoy!!
Ingredients:
A cup of moong dhal
2 or 3 tomatoes ( chopped roughly)
A pinch of turmeric powder
¼ tsp black pepper powder
To temper:
3/4th tsp mustard seeds
1 tsp cumin seeds
A sp...
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| Spaghetti Bolognese (Spaghetti à la bolognaise) |
| 2010-01-29 11:36:00 |
This is a wonderful one-pot meal that I cook regularly at home, a classic among the Pasta , rich in proteins and tomatoes, the sauce is healthy (if ingredients are added in a correct proportion) and very simple to prepare, kids’ favorite, ideal for a family meal(when you have to cook for an army) and a hassle-free delicious dish to enjoy with your family, what more would I need to add?
In fact, this preparation seems to have nothing to do with Bologna (Italy), contrary to the name “Bolognese” but rather an international version of the traditional Italain “Ragù alla Bolognese”. However, I’ve managed to bring the flavors, fragrances and colors from Italy on my table, with this French version (source: my Larousse cookbook) and I’m sure this dish would certainly entice even the most discerning palates!!!!
Ingredients: (serves 4):
500 g spaghetti
Parmesan
For the sauce:
2 onions
4 garlic cloves
2 carrots
1 Kg tomatoes
4 tbsp olive oil
400g ground beef
400g ground pork
250...
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| Poli /Puran Poli (Flatbreads stuffed with sweetened Lentils) |
| 2010-01-26 08:21:00 |
No, no, no, these are not Chapatis or any other Indian Rotis, like anyone would say at the first sight.
This is called Poli in tamil, also called Puran Poli in the states of Maharashtra and Gujarat and called differently in each state of India, as it’s a traditional Indian sweet which consists of filling a Roti/ a flat bread with sweetened lentils and it is prepared particularly on festive occasions like Deepavali (Festival of Lights), Holi (Festival of Colors) and Ganesh Chaturthi (Festival dedicated to Lord Ganesh)…
However, like me, you can also enjoy it on an ordinary day, for breakfast with a cup of milk / Kheer (for me, two of these polis are more than enough to resist the whole day without any cravings) or for tea time. The method and the filling varies according to the states in India, like some use coconut scrapings instead of lentils and some others substitute the Jaggery with white sugar but the final result is undoubtedly as good as another (Unity in diversity, righ...
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| Xiā Rén/ Lúsǔn Chow Mein (Stir-fried Shrimp and Asparagus with Noodles) |
| 2010-01-21 07:22:00 |
This one-pot, quick and easy, stir fry noodles became a family favourite, from the very first time I made this dish. I have accompanied the noodles with some fried shrimps and asparagus but feel free to combine any of your favourite vegetables.
I love Asparagus not only because it is my best ally when I diet (atleast when I pretend to do so..) but also because these tasty and tender asparagus pair so well with the shrimps that I don't want to add more vegetables which might offset the mild and delicate flavour of this combination.
You might think I took this recipe from a typical chinese cookbook or something by seeing the name and all but beleive me, I had a hard time searching for the translation on the net but also enjoyed learning new words in Chinese while searching a title for my recipe :):) (By the way, please feel free to correct me if I have mistakes in the title)
Actually, I found the Europeanised version of this recipe in one of my cook books; Though the stir-fry seemed ...
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| Coconut Burfi (Thenga Burfi / Coconut Fudge) |
| 2010-01-18 04:52:00 |
Apparently, Coconut Burfi is one of those various Indian sweets that all of us love at home and no wonder, knowing that all four of us are fond of sweets :):) !!!
You see, I have been so much used to this beautiful tradition in India, like on the occasion of festivals, people visit the homes of each other, be it a family, friend or neighbor, to greet and distribute sweets and savouries with joy and enthusiasm that I prepared these Burfis for New Year to share it with all my family here(though not to my Neighbours (although I'd love to do so)whose reaction I wouldn't know....) to re-discover the pleasure of offering something special to someone on the occasion.
For those who don’t know the existence of these Burfis, this is the moment to let your palates have a glimpse of this heavenly pleasure…… let me describe, hum, a crunchy munchy sweet which has a strong flavor of coconut and cardamom, which like many other sweets is prepared in different manners, with or without milk,...
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| Thayir Saadham (Curd Rice) |
| 2010-01-11 15:08:00 |
Among all the various lip-smacking specialties of the South Indian Cuisine, Thayir (Curd) Saadham (Rice) is one of the most popular staple food which is prepared in many states of South India and particularly preferred in the state of Tamil Nadu.
Curd Rice is a part of the everyday meal almost in every South Indian household; like a typical Vegetarian Tamilian’s lunch box always contains a Dhal/Sambhar/Curry/Rice followed by Rice/Rassam and then a large helping of Curd or Curd Rice, all this accompanied by a vegetable side dish and a Pickle. No meal would ever be complete in a Tamilian’s home without Curd.
Curd Rice have always been omnipresent in TamilNadu Cuisine perhaps because of the soothing effect of the sour curd during the hot summer afternoons but also because it is healthy, filling, contains very little oil and thus easily digestible.
Though the temperature here is just right the opposite of that in India now, I set up to do this curd rice just to accompany my Fish F...
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