Monday, July 12, 2010
Thursday, May 21, 2009
- Mix sugar powder and grated coconut paste.
- Place the mixture over the heat and stir constantly to avoid lumps.
- When the sugar melts, add milk powder and remove the pan from the heat. Stir few more times.
- Add the cardamom powder and mix again.
- Now cool it a little and then smear the stone mold with oil; Press sugary-coconut on the mold to decorate their upper surface occasionally with help of water.
Friday, December 05, 2008
P.S. May add little bit more sugar if you prefer muffin sweet.
Monday, November 19, 2007
- One kilo Tomato – boiled, peeled and deseeded.
- Two/three carrots – chopped to tiny pieces.
- One big Onion finely chopped
- Few cloves of garlic
- One red chili
- One Bay leaf
- ½ tsp cumin seeds
- Black pepper
- 2 tbsp Olive oil / ½ tbsp butter
- Juice from one fresh Orange
- Low fat cream or thick yoghurt
- Dried Basil / Parsley leaves - optional
- Salt to taste
Tuesday, September 11, 2007
- For Puli Dough:
- Sweet potatoes: 500 gms
- Flour: 1 ½ tablespoons if preparing stuffed one (otherwise 100gm for plain one)
- For Stuffing: (optional)
- Milk: ½ litre
- Sugar: 1 tablespoon
- Coconut: ½ (grated)
- Cardamom (green): 2-3
- For Syrup:
- Sugar: 1 cup
- Water: 1 cup
- Oil for frying
Tuesday, August 14, 2007
Thursday, August 09, 2007
Wednesday, July 04, 2007
Monday, June 04, 2007
This thali is named after a small town of South western coast of India Udupi near to Mangalore. It is famous for Krishna temple where from udupi (also called udipi) cuisine got originated. It is basically delicious vegetarian cuisine with no onion, garlic as commonly found in rich north Indian cuisine. Udupi cuisine comprises dishes made from grains, beans, vegetables. The variety and range of dishes are wide and a hallmark of this cuisine is the use of locally available ingredients.
Udipi thali is very common in Mumbai where food is mostly served in Steel plate; but at certain resto you have choice of Plantain leave. Eating with bare hand is more fun although spoons are available. Normally, meals you get are with unlimited serving except the Sweet Dish (Only one portion of Sweet Dish is included like kheer or kalajamun). Service is very fast and before you blink your eyes you have the meal in front of you even at peak hours; hardly sometimes one has to wait for 10 min. at max. The menu is not at all spicy nor rich in oil but very close to ghar kaa khana (everyday meal). That is one main reason these places are very crowded during lunch hours.
- Thali consist of small dishes of several curries-
- Chapatti (wheat bread) or Purri,
- Sambhar - a soupy vegetable(pumpkin or gourd) liquid with a sour edge
- Rasam ( spicy pepper water)
- Chutney (mostly of coconut) or Dal (lentil curry unlimited),
- 3 Vegetables (Fixed Qty) - one Dry Vegetable, One with Gravy and one made with freshly grated coconut
- Curd (1 bowl)
- One bowl steamed rice. (If you want to eat less Rice you can take 2 Chapatti or 3 puris or vice-versa).
But in recent times non-vegetarian variation of the same cuisine is making marks not only in India but across the world. Sea food cooked in coconut and whole red-chillies are one of the common one.
Bon Appetite – bien sur, while you tear off a small morsel of Chappati, dip and devour the taste of authenticity.
Wednesday, May 30, 2007
Wednesday, February 14, 2007
Saturday, January 27, 2007
Monday, October 30, 2006
During my stay at Paris for last 3 and half years, most of my lunch at work was at shared corporate cafeteria between three companies. I appreciated the price, quality of that food always particularly the desserts and varieties of yogurts available there. May be I understand, why French cuisine is considered to be world’s most refined cuisine. Unfortunately, I am not a food critic that I can pen down those exotic tastes to get water in your mouth. But as I think about them I roll my tongue ;)
In general, breakfast in France is a small affair consisting of croissants & bread rolls with some butter and jam to spread which is usually accompanied by milky coffee or hot chocolate or café noir. Since there is no set time for breakfast in France it makes them bit hungry by noon :) . Le déjeuner (lunch) was once a two hour mid-day meal but has recently seen a trend toward the one hour lunch break.
It is common at corporate world to be given lunch vouchers as part of their employee benefits. These can be used in most restaurants, supermarkets and traiteurs; however people having lunch in this way typically do not eat all three dishes of a traditional lunch due to price and time considerations. A sandwich followed by a dessert is quite commonly seen and can be found ready-made at bakeries and supermarkets, cafes, bistros or restaurants. Even many restaurants, offer a lower priced prix fixe menu at lunch which is not available in the evening.
I have been a silent participator for most of the times as I use to feel shy to communicate with my linguistic skill of French. These three pictures are the only I have from all those lunch time I had with my colleagues. These were taken at very end of our stay with Pamela’s new phone camera. I always felt that I was going to miss those lunch hours if I move out of Paris; now I write about them before they become distant memory.
At my current location in Bombay we do not have any in-house cafeteria at our office (a small office compared to Paris). There are plenty of restaurants around to choose from or I can order for lunch at my desk. With the last one you can work as you take a bite. I am sure any health freak will tell that it is not good for soul and body. Food is supposed to be taken properly so that you chew and eat in peace while a meal in France is not simply a moment dedicated to the nourishment of the body; it is indeed a time for social and even spiritual replenishment.
In Modern India, where average work hours are getting longer and people are slogging more at work. This may be very disturbing social and physiological changes and might have adverse effect as the dynamic working population grow older.
Monday, August 28, 2006
A charlotte is any dessert that's moulded into a container lined with sponge fingers or boudoir biscuits (purchased at a bakery or supermarket). It’s normally easy to prepare; hardly takes 15 min.
Make the syrup by mixing equal amount of sugar and water flavour it with adding same amount of rum or brandy to taste.
First line the bottom as well as sides of a container with clean wrap & then with sponge fingers soaked in sugary alcoholic syrup. Now layer it alternatively with chocolate mousse and sponge fingers in a way that top layer should be covered with sponge fingers. Then cover with clean wrap tightly and lid. Leave it to chill for more then 12 hours.
To serve, invert dish onto serving plate and unmold charlotte. Carefully remove plastic wrap. (Variation can be done using vanilla mousse & chocolate mousse alternatively). While serving dust with icing sugar and decorate with fruits or with cold custard or whipped cream.
Tuesday, August 01, 2006
Monday, July 31, 2006
Sunday, July 30, 2006
Having salad has got few plus points like less time consuming to prepare, don’t heat up a hot kitchen, very healthy especially in this hot Paris summer…..which means salad season. Besides watermelon or strawberry smoothie, salad is the perfect summer food. They're light, crisp and refreshing-- especially when paired with a dressing and they're versatile with one’s imagination can invent.
So we had this lettuce leaves with deseeded olives, cherry tomatoes & cheese which was enrobed with a salad dressing of balsamic vinegar, olive oil and few drops of lemon juice. At end drizzle it with salt and whisk together in a large shallow bowl. One can serve in small portions as an accompaniment to roast chicken, or grilled or poached fish. This dressing is actually to highlight not to overpower the salad ingredients. Too much salad dressing will weigh down the salad ingredients and mask their flavors. So...
Wednesday, July 26, 2006
We were just back from Switzerland and went for picnic at St.-Germain-en-Laye with few colleagues of Santanu. And Santanu promised he is going to prepare all by himself -simple vegetable-rice and Date walnut brownies.
Lately I borrowed one book on vegetarian by Nicolas Graimes from one friend which includes light meals, main courses, tarts, salads, desserts etc. The best part of this book is initial descriptions on each ingredients starting from seeds, vegetables, different types of cooking oil and what not with colourful pictures. We see certain things in the local market but do not how to prepare them. Neither we know the corresponding English names nor are they commonly available in India. So, its an excellent book for reference.
Even his friends from RFS wanted to have the recipe. These rich brownies are great for afternoon tea and even they do make a fantastic dessert when served with crème fraiche (whipped crème) or vanilla ice-cream. I will be infringing copyright if I copy those here but still couldn’t refrain myself.