The Cake and that was Debutant....

Greetings-One again-another attempt and more details to be scribbled soon...Thanks to my pal Shobha-who is by now an expert in cakes.






-A

More on those Tuna Cutlets...

Fish Cutlet

I prepared these Tuna Fish cutlets for my little one who is passionate about this stuff.

Recipes,preparation times would be added soon..

Sambar Recipe- Curry side for Idilli's and Dosa's

Here is an attempt to present some attempts,failures and successes.I shall add more details like recipe details,preparation time ,tip etc as time permits.


Let us start this with a south indian curry.

-A


Recipe:Sambar ( A south Indian curry that goes well with rice, dosa and idli )

INGREDIENTS

Vegetables: To be cleaned & sliced

Carrots

Kumbalanga ( Winter Melon)

Okra (Ladies Finger)

Drumstick

Potato

Brinjal

Tomato

1. Dal-1/2 cup

2. Green Chilly-3 slit

3. Turmeric powder-1/4 teaspoon

4. Asafoetida (kayam in Malayalam)- a pinch as required for the sambar powder

5. Oil

6. Tamarind extract

7. Sambar Powder-3 tablespoon or Alternative:(¼ teaspoon Turmeric powder, ½ tablespoon Chilly powder and 1 tablespoon Coriander powder used as explained in preparation)

8. Coriander leaves

9. Salt to taste

10. For Tadka: Oil, Mustard seeds, Fenugreek seeds( uluva ), Dried red chilli whole, Curry leaves

For the Tamarind extract soak the tamarind in hot water for a few minutes. Squeeze the tamarind to extract the juice and filter the tamarind juice to get the extract

Preparation

1. Cook Dal with added salt and green chilly in a pressure cooker.

2. When half cooked put the potato, carrots and drumstick and add turmeric powder into the dal.

3. When cooked add the Kumbalanga ( Winter melon) and tamarind extract into the cooker. Let simmer

4. Heat oil in another pan and saute the rest of the vegetables ie tomato and brinjal. Add the sambar powder to stir fry. Put it into the curry ( If sambar powder is not available then an alternative is: Heat 1 teaspoon oil in a pan and put some Turmeric powder, Chilly powder and Coriander powder and Asafoetida. Stir fry the ingredients put it into the curry. )

5. Bring the curry to a boil and then for the tadka, heat oil in a pan and stir fry the mustard seeds, fenugreek seeds,curry leaves and whole dried red chilli. Put it into the curry.

6. Garnish the sambar with coriander leaves.

Serve with rice or idilli's Dosa's etc......

Cabbages at its best

Greetings,

Cabbages comes in a variety.Have seen lots of them in size,color etc etc. Green cabbage,Savvoy cabbage, and the one I am preparing for you in voilet.They are an impressive breed of plants which have entertained the world for long...

The receipe,more photos,cooking time as things come to pen.

Ta,Anu

More to come -

English Salmon in and as an Indian Dish.........

Salmon Tikka...

Dosa,Chutney...

Egg Fried rice.........Easy prep for bachelor cooking....

An Idea that got solidified over a period of time....

Last day I was in the lobby waiting for the lift-and the beautiful lady next door-came-Is it from your flat that the 'lovely curry's' smell comes in...I got a bit suprised and told her if you smell it next time-feel free to give a bell....

Then the thought came if I should really implement the thought that stuck my mind. My husband has always told me-' I have seen you preparing curry's/food really fast'-and yes, I think I do it really fast-due to the customisation I have done to the receipes and the cooking time is dramatically reduced....But there are times I have struggled long time and they were for specific receipes...

Here we go....One curry or dish a day,I am taking snaps as I prepare the food and shall publish them first and when convinient I shall sit down and scripple the recipe and the cooking tips....

Indian food has impressed the world and I have travelled the globe to understand how the food is welcomed-the customisation done on that etc etc....In every UK village you might find atleast a couple of Indian take aways-and mostly they would be under bangla management and the food served in customised Bengali food. I have tasted them and have found that English are not really made familiar to the variety of food offered across the indian subcontinent-and hence this scribbling might be of use to more than Indians who would be interested