Actually I started preparing lamb/mutton since not long ago... I used to avoid lamb/mutton about a year back, but not only me, also my husband. That was something common between us... Fine that isn't really relevant, but let me tell you how we got to LOVE lamb/mutton!! So last year during holidays, my hubby's friend took us to an arabian restaurant, where we were surprised with a mutton meal called "Mandhi". We were perplexed and kind of shocked, because both of us were totally hungry and the meal orderd was mutton, what we both just did not like at all... On the one hand we did not want to disappoint my hubby friend and on the other hand we couldn't imagine having the meal... a big dilemma... So at last we decided to give it a try, but only a try and then we would order something else, that was the unspoken intention. There was a big piece of mutton shank placed on biryani rice, it looked good and then we started having the meal. Surprisingly the piece of meat melted on my tounge, it
Biryani is essentially an assembly of long grained basmati rice flavoured with spices, and curried meat, sea food or vegetables. This rich dish is savoured all over India though the spices, condiments and the method of preparation vary from region to region. When I was in Hyderabad, my friends and I visited the Paradise restaurant to eat the very popular Hyderabadi biryani, which is a must have for everyone visiting the city. We ended up talking, or rather, bragging about the biryani from our own states. The bengali claimed that their biryani was the best of all, with its subtle masala and distinctive addition of potato, while the keralite asserted that the biryani back home, with liberal amounts of ghee and cashew, and sometimes egg, was unbeatable. Of course it was difficult to argue with the Hyderabadi, who said that marinated raw meat and rice were cooked together, along with saffron to add to the flavour and aroma of the Hyderabadi biryani. And I thought it would be childish to s
Twenty years back, if you asked a kid how a dish tasted, he would have responded with 'good', 'spicy' or a simple 'I don't like it'. The polite ones who have stacked the less appealing food on the side of the plate till some adult took pity and excused them from eating it. The naughty ones would have smuggled it away from the dining table and into the trash, or would have fed it to Charlie or Jimmy waiting patiently underneath the table, tongue hanging out. The kids today give you a full depth analysis about the chicken being a bit too dry, the cheese cake luscious and 'beautiful' and how a bit more of lime would have balanced out those flavors perfectly, plus a tip or two about the perfect sushi if they feel like it. Marriage is no longer something that happens between a man and a woman but also (between man man, woman woman?), between flavors and textures. Kids continue to like their fried chicken and pizza but they also want to try foie gras and caviar. Food is no longer abou
We all know that brown rice is healthier than it's white version. But what I didn't know was that the milling and polishing process that rice goes through to whiten it strips away 90% of vitamin E, 80% of vitamin B1 and magnesium, and significant amount of iron, B3, B6 and fibre. Rice is fattening, and as long as I am eating it, it would be some consolation if I could get some nutritional benefits from it. As per the BBC GoodFood magazine, brown rice is packed with nutrients since it retains its bran layer and its germ and it is linked with lower risks of heart disease, diabetes, obesity and even certain types of cancer. We do use brown rice at home on an everyday basis but I have never cooked brown basmati rice. I thought it was more aromatic than white rice, but I preferred the white rice in terms of taste. The stir fry I made was quite delicious and comparatively smaller servings of rice were quite filling. Brown Rice Stir Fry (Adapted from BBC GoodFood magazine)
A lot of people seem to be burdened by domestic help issues these days. Most of us live in two member, or rather, two and a half member households (the half being a kid in the 0 to 10 years age group). With jobs that keep us away from home for most part of the day, we can't do without a maid to look after the little one(s). I have not had any difficulty getting a maid considering the large number of domestic help agencies (such as "Solomon's Land", "St. Mary's Agencies", "Yehova's Workers" and so on) in Kottayam. All I need to do is call one of them up, be greeted by reassuring Christian devotional caller tunes on their mobile phone, state my requirements, pay the agent's fees (approximately 1000 Rs per month), agree to a monthly income of Rs 7000 for the maid, and I am assured that she would be reaching Bangalore in a couple of days (I would need to pay the transport charges and some additional charges (no breakup provided) of course). Simple, isn't it? A few hours after I call the
Easy Italian Stuffed Peppers is an easy recipe for a delicious stuffed bell peppers meal. Made with extra lean ground beef, Italian sauce, brown rice and Mozzarella cheese. It is also a low calories, low fat, low carbohydrates, vitamin-rich and WeightWatchers (8) PointsPlus recipe. Makes (6) Servings with a generous (2) Pepper Halves per serving. Source: http://...
This versatile dish is extremely popular as it's a budget friendly way to enjoy fresh food and to customize to your own tastes.
Mexican rice..When I came through this recipe in a magazine,I decided to try it only because I had some sweet corn in my fridge for some days now ..But I have to say I have never made a rice dish which is so tasty in such less time.The rice itself is so tasty that you don't need any side dish to have this..
Being from Pittsburgh, pretty much every Steeler Sunday revolved around a crock-pot full of Kielbasa and Sauerkraut. Seeing this in the recipe manual was a shock, because I never ran across it in a chow hall anywhere. I guess cooks were never from Pittsburgh, because this is pretty much served as much as Chili Mac there. The apples completely cut down the harsh flavor of the sauerkraut, so much so that my son who refuses to eat any of my polish cooking loved it. I used Bar-S Polish Sausage, which seemed way too close to hot dogs, they didn’t have the outside crunch that I grew up with. Next time I try this recipe, I’m going to see if I can find more of a traditional Kielbasa, California is very diverse, but seems to have forgotten about all of the East Block Europeans when it comes to cuisine
I do not have concrete belief in the existence of god, but I cannot deny that during stressful times, messages like the one above have given me a gentle push in the right direction. A person who believes in a super hero who has abundant love and compassion for you, who watches over you every minute of the day, holds you close especially when the going is tough, will have the strength to face each day with hope and optimism. So, a person who has unwavering faith in god is a very lucky person, isn't he? For this Easter, I am planning to make chicken roast - a whole chicken marinated with spices and baked in its own juices so that the meat is tender, and the skin is crisp and spicy. There is something immensely satisfying about a whole chicken; my little boy just couldn't seem to wait for it to cook completely. I had to endure gku's frowns and little qya's complaints of "vishakunnu" (not to mention growls from my own stomach) while I hurriedly took some pics. Here is the recipe for you be
Go to a restaurant with a group of girl friends and you are going to have a really tough time deciding what to order. There will be people who want to stick to the tried and tested stuff, others who are adventurous and want to order the weirdest sounding dishes, yet others who are undecided whether they want soup and dessert and keep changing their minds. Just as difficult is deciding how much to order (with some declaring, "I am SO hungry"), and fitting it in with everyone's budget (with others declaring, "I am SO broke"). On one occasion that my friends and I decided to treat ourselves at Nelko, a restaurant frequented by most of my college mates, we ordered Mughlai Chicken and roti (after spending a ridiculously long time discussing (read arguing) various options). Not everyone was happy with this decision because Mughlai chicken was something we had never tried before, and was therefore a "risky" choice. And their worst fears were confirmed when the dish was brought in; on the plus
I have posted the recipe for naan on this space before. It uses baking powder and soda and turned out very good. But then I attempted naan that uses yeast as the leavening agent and I have never looked back. I have used this recipe several times, sometimes I apply some garlic butter on it, and sometimes I sprinkle some nigella seeds all over. Coriander and mint leaves are great toppings as well and so is a generous smear of good old Amul butter. However you want to have it, there is no denying that naan is one delicious bread. Soft, light and with some brown bits here and there, naan makes a great accompaniment to North Indian curries and gravies. But if you thought you could have hot, buttery naans only at dhabas, then you really need to try out this recipe. It is surprisingly easy and always yields good results.
I have tried making naan several times using recipes from the internet, cookbooks and cookery shows. But all my attempts flopped like SRK's Ra One and I always ended up with tough, rubbery or partially cooked flour balls. Rolled up and thrown from my Bangalore home, I am sure they would've bounced all the way to the Depsang valley in Ladakh and pulled down the Chinese tents that so bothered our leaders and put our media into a frenzy. And we could have somehow blamed the Pakistanis for it. (The two birds with a single stone thing). But as a peace loving person, I want my naans to be just naans and decided to give it one last try. Verdict: Finally, these naans turned out to be good. They were soft, and blistered on top and made the perfect bread for curries and gravies.