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Statistics |
| Unique Visitors: 0 |
| Total Unique Visitors: 3992841 |
| Visitors Out: 7645 |
| Total Visitors Out: 37865 |
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| Chocolate Mousse (Method II) |
| 2010-05-13 01:20:00 |
Here's one of the classics of the French Cuisine...a simple, delicious and easy-to make fluffy dessert, presentable for any occasion but definitely a perfect one to enjoy the arrival of my Papa, who is here with us for the holidays. Hurray, it's going to be fun during these two months !!!!!
I've always been making chocolate mousse but I find this version finer in taste and texture compared to the other version of the chocolate mousse which I've posted previously here . Enjoy and have a nice time !!!
Ingredients for 6 to 10 / Ingrédients pour 6-10 personnes:
350g good quality black chocolate / 350g chocolat noir de bonne qualité
250g fresh double cream / 250g crème double fraiche épaisse
6 eggs / 6 oeufs
a pinch of salt / une pinçée de sel
30g granulated sugar / 30g sucre en poudre
30g icing sugar / 30g sucre glace
Method / la préparation:
Break the chocolate into small pieces.
Casser le chocolat en petits morceaux.
Bring the cream to a boil, in a saucepan while wh...
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| Chicken Curry (Kozhi Assaadu Kozhambu) / Curry de Poulet aux tomates et lait de coco |
| 2010-05-03 01:26:00 |
It’s over!!! I mean, the spring break :-) and my teddies back to school, all set for the last trimester..... J, tied up with his work as usual and as for me, I‘m in my high spirits today and hope the same for all my readers too!!!
This time, it's one of my family classics.... The name “ Assaadu” is what we call this curry at home and I even doubt if the name is familiar to all Pondicherrians; as like for any other dishes, each dish has its own name and unique taste according to the way of preparation of each country, region/ state or each home and this is one among those common curries which we make very often at home. It goes very well with plain Rice/ any leavened Bread/ Chapati/ Parotta/ Naan/ Dosai / Idlis Hope you'd like it too.
Ingredients/ Ingrédients:
1 kg chicken (chopped, cleaned & pat dried)/ 1 kilo de poulet (coupé, nettoyé et séché avec une serviette de cuisine)
Whole spices (2 Bay leaves, 3 cloves, 1 cinnamon stick, 1 star anise, 2 or 3 c...
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| Apricot Tart / Tarte aux Abricots |
| 2010-04-22 12:13:00 |
Dear readers, hope all of you are doing good… As for me, I ‘m simply enjoying the spring break with my family, appreciating the pleasant climate, the colourful blooms and the fresh fruits of the season…
I love Apricots as they are but the first time I tasted them in tarts, I was a bit surprised of the sour taste it rendered.... amateurs of tangy tarts would surely appreciate this one… In fact, apricots become very sour after being cooked.
The tangy taste of the baked apricots blends so perfectly with the sweet almond mixture which makes this tart ideal for a delightful dessert or enjoy simply with a cup of tea. Have a nice time!!!
Ingredients/ Ingrédients:
230g pastry dough / 230g de pâte sablée
800g fresh apricots, halved and deseeded/ 800g d’abricots frais coupés en deux et dénoyautés
For the filling/ pour la frangipane:
100g softened butter, cut into small cubes/ 100g de beurre mou, coupés en petits dés
100g sugar+ 100g for the topping / 100g sucre en poudre +...
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| Pasalai Keerai poriyal/ Spinach stir-fry/ Epinard sauté aux noix de coco |
| 2010-04-13 06:34:00 |
One of the most common leafy vegetables found in the markets, almost throughout the year (here in France) is Spinach. Back in my home town, one can very well shop varieties of freshly picked leafy vegetables right at the doorstep as there are road vendors who pass regularly by the streets to sell freshly picked vegetables and greens every morning.
As soon as we hear the road vendors crying out loud “Keerai,Keerai “, with a basket perfectly balanced on top of their heads, we rush out to call them and buy whatever variety we needed. The vendor sometimes takes the time to talk, chat & even stop by our house (without being called) each day to ask if we needed any vegetables....those are some of the cherished moments back at home....
Any ways, here in France, my ultimate friend among all other leafy vegetables is obviously Spinach, one because of its availability; secondly, it costs me almost nothing and above all, it’s the favourite green of all at home. There are several ways ...
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| Prawn Masala / Crevettes sautées à l' ail et aux épices |
| 2010-04-02 02:18:00 |
My humble apologies to my dear readers & all my friends here for my long absence …. I think the end of March has always been the busiest period every year…even a marriage ceremony wouldn’t require so much energy and time than preparing my daughter’s bday lol
Well, usually people buy ingredients/things to cook at once, but apparently, I am one of those bizarre species who have this craze of buying prawns but who never has the envy to cook them at once….. and I'm renown at home for being a kinda " Prawn Scrooge"....... Yes, I’m somewhat peculiar, I agree :)... let me explain why!
Though I alternate unvaryingly between meat, veggies and seafood in a week’s menu, we have the tendency to refill the stock of prawns only when we go to the exotic stores, i.e. once in a month or two…certainly due to the difference in price and caliber of the product when compared to the local stores …and so due to the fact that savoring prawns has become somewhat exceptional in my case, ...
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| Mutton Couscous (Couscous à l' agneau à ma façon) |
| 2010-03-23 09:47:00 |
Though it is well known internationally, Couscous is the essence of the culinary art of Morocco and North African countries, which is a delicious and balanced fragrant stew made with lamb, vegetables, spices and herbs.
This is a wonderful family meal that I simply enjoy doing regularly as it is a perfect one pot meal, richly balanced and makes a perfect nourishing meal for all.
Now, there is only one traditional method to cook the grains of the authentic couscous and it usually consists of a steamer basket in which the couscous is placed & the basket is placed above a container in which the stew is cooked and steamed for several hours until the wheat obtains a fluffy perfect consistency. I have seen one of my friends do it and of course I would very much love to do it in a traditional way but I haven’t done here :(
I know that the couscous sold in supermarkets has absolutely nothing to do with the handmade couscous made from durum wheat but since I don’t have the traditional ...
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| Tomato Chutney / Chutney aux tomates |
| 2010-03-20 06:28:00 |
I don’t think the word “Chutney" needs any big introductions, (jolly for all those lazy readers, lol ) will try to keep that short :)
In old days & even now in many houses, Indian Chutneys (I precise “Indian” because nowadays we find derived forms of chutneys all around the world and adapted in different manners according to their culture ) are ground exclusively with a mortar and pestle made out of stone called as “ Ammikkal” in Tamil which seems to enhance the natural flavors of the ingredients…My grandma had one and I have one in India too but it was too heavy to bring it here :( but still I'm pestering my sweetheart J to let me bring one through the ship ...... huh, God only knows when that Day D would come.....
Chutneys are flavoured in different ways like they range from mild to very hot, smooth to chunky and vary in the amount of sweetness and sourness. Some chutneys are raw while others are cooked, and different ingredients like vegetables, fruits, spices &am...
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| Chocolate-filled Buns/ Petits pains fourrés au chocolat |
| 2010-03-12 09:36:00 |
Hello dear Readers!!! Hope you’ve been doing well. As you might already know by now, my sweetie daughter loves chocolate in all forms… While some kids (and rarely some adults too) don’t like 70/80% cacao rich black chocolates which might be somewhat bitter for their tastes, my cutie adores to melt them them down heartily..... As I say, she simply is one chocoholic girl…
While I was going through the list of “recipes to try” (or a pile of papers should I say?), this recipe copied down in a paper (God only knows how many months ago…..) that was published here came to my attention. Usually and regularly I do this Sweet bread (my fetish recipe) for breakfast but this time it was these small not-so-sweet buns which vanished in no time…Since they’re small in size and filled with chocolates, this is an ideal bread for kids but also for Saapaattu Ramigal (gourmets) like me, heheehhe
All of us, especially my sweetie loved to tuck in these feathery chocolate buns for breakfas...
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| Mutton Pepper fry (Milagu Poricha kari) / Agneau sauté au poivre |
| 2010-03-09 08:05:00 |
Known as the “King of spices” because of its numerous medicinal properties, Pepper is undeniably the most popular of all the spices and did you know that it originated in the Malabar coasts of West India? Very little was my knowledge about the value of this wonderful spice until my unforgettable trip to “God’s own country “Kerala, (one of the 28 states in India) a couple of years back.
In fact it was during this voyage to Kerala that I came to know more about this spice. Feeling and touching the Pepper climbers/ creepers, clinging to the coconut/ mango or jackfruit trees, often grew in people’s backyards, was a remarkable experience, that today when I go to the market to buy a bottle of pepper, I look at the pepper in a different manner......
Some interesting facts which I retained about this spice is that once upon a time, long long ago, like gold, Pepper was considered to be a luxury product, equivalent to money and was stored under lock and key and was used as a ...
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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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