Tuesday, May 30, 2006
Thursday, May 25, 2006
For all those of you who are curious and waiting to see the recipe, here it goes...
Fish cut into pieces (Sea fish of your choice)
Coconut Milk-2 cups
Thin extractof Coconut - 1 cup
1/4 tsp Turmeric
few Curry leaves
2 slit Green chillies
1/2 tsp Mustard
1/2 tsp Cumin
2 lemon leaves(optional)
small piece of Ginger
1 tsp Corn flour
Place the fish in a bowl add 1/4 tsp of turmeric powder(used only for marinade) and salt. Squeeze the lemon over the fish and leave the marinade for 20minutes.
Meanwhile chop the onions(preferably small sambar onions). crush the garlic cloves ( 5 -6) as crushing will give the curry a better flavour. slit 2 green chillies. Finely slice the fresh ginger and keep aside....
Heat the oil in a deep pan .Add the mustard , cumin, green chillies, ginger ,garlic, onions and also few curry leaves for the flavour to be infused with other ingredients.. saute till the onions turn translucent and then add the thin/second extract of coconut milk to which the fish pieces are also added and simmer for few mts till done .Now finally add the thick coconut milk/first extract mixed with corn flour and lemon leaves(if you have them) cook for a few minutes longer. Remove from the heat and add lemon juice to taste.
Sunday, May 21, 2006
Egg Curry with Cashewnuts !
1 onion sliced
1 tsp red chilli pwd
1/2 tsp garam masala/curry powder
1/2 tsp turmeric
1 tsp coriander( dhania)powder
1 tsp cumin powder
2tbsp chopped coriander leaves
1 tbsp yoghurt
1 tsp kasoori methi
Salt to taste
Ingredients for the paste:
1 small onion
A medium piece ginger
1 tablespoon yoghurt
1 stick cinnamon
1 big tomato
5-6 boiled eggs( shell them and make slits on each egg & keep aside.) Heat the oil in a pan and saute the sliced onion till brown and add the ground onion masala and fry till the oil separates & leaves the side of the pan for a few minutes. Later, add the red chilli, turmeric ,dhania and cumin powders & fry for a minute, now add the eggs mix in well till it's coated with the masala. finally time to add the salt to taste and the garam masala and the kasoori methi for a final stir to induce & enhance the aroma . Garnish with coriander leaves & Serve with rice/Naan/phulkas
Just saw this wonderful and informative post on one of the most vibrant and the widely used Indian Spice....."Turmeric"...by Mythili of Vindu I take this opportunity to showcase the "Curry powder" and be "The Mistress of Spice " for the day through my post...Mythili's idea behind the Title sounds fun.....;)
Spices......The very word conjures up an image of Indian food cooked with all these aromatic spices that takes us to a whole new experience of indian cuisine .
"Garam Masala/Curry powder"......a curry powder that adds more variety & spice to our Indian cuisine....each regional dish has its own unique combination of spices .Garam masala is a combination of spices and herbs, blended together in varying textures & proportions. The spices most frequently used in preparing curry powders are coriander seeds, cumin seeds, fenugreek, turmeric, dry ginger, black pepper, cloves, Cinammon bark,cardamom, mace and red chillies.
Tuesday, May 16, 2006
Broiled Fish Fillet !
Fish of your choice( fillets)and all the ingredients used here.
Combine butter, lemon juice, salt , ginger& garlic, soya sauce & white wine . Spread this mixture over fish placed in the foil & leave it on for 5-10 mts & then place on a well greased broiler pan. Broil the fish till done on one side. Turn the fillets over, brush with some butter and RedChilli Paste and bread crumbs & return to broiling till it's done and ready to serve.
Sunday, May 14, 2006
The unconditional love she showers on us has made every one of us feel that we are the luckiest people on this planet for having her as our mother!
To all the Mother's out there, Wishing You All a happy Mother's day :)
What Is A Mother?
A mother is someone to shelter and guide us,
To love us, whatever we do,
With a warm understanding and infinite patience
And wonderful gentleness, too.
How often a mother means swift reassurance
In soothing our small, childish fears,
How tenderly mothers watch over their children
And treasure them all through the years!
The heart of a mother is full of forgiveness
For any mistake, big or small,
And generous always in helping her family,
Whose needs she has placed above all.
A mother can utter a word of compassion
And make all our cares fall away,
She can brighten a home with the sound of her laughter
And make life delightful and gay.
A mother possesses incredible wisdom
And wonderful insight and skill -
In each human heart is that one special corner
Which only a mother can fill!
By Katherine Nelson Davis
Wednesday, May 10, 2006
Back To Blogging - For now ,It's the delicious Sago-Upma :
Who says cooking with sago can be a messy affair! Mmm.. after seeing Priya's Post & trying it out, it sure would compell us to differ ... Sabudana Upma
However,here my Recipe has evolved with slight variation to suit my taste - have not used ginger and used potato cubes as addons :) I really enjoyed this upma and have been repeatedly making since then, for this summer a really cool recipe to keep you cool.... Priya, Thanks for sharing this Recipe. I'm sure anyone who fancies sago upma will not be disappointed by it's sheer medley of flavours, textures and colour that makes it a true summer dish to savour :)
2 cups sago (sabudana)
1 cup roasted, coarsely grounded peanuts
1 tsp. cumin seeds
4 green chillies
1/2 tsp lemon juice
fresh coriander for garnishing
2tbsp freshly scraped coconut
1/2 tsp Turmeric
sugar to taste
Wash the sago & drain and set it aside for about 40-60 mts. Heat the ghee/oil & add mustard, cumin seeds, curry leaves .Then add green chillies, fry for a sec , mix in the soaked sago, peanuts (coarsely grounded) , salt & sugar to taste. Cover the lid & cook on a low flame for 5 minutes . Later can add small cubes of boiled & stir fried potatoes & Garnish with coconut and coriander leaves & finally a dash of lemon juice & Serve hot.