Thursday, March 27, 2014
RATATOUILLE - DVD Movie
Wednesday, March 26, 2014
Lodge LCC3 Logic Pre Seasoned Combo Cooker
10-1/4", Pre-Seasoned, Cast Iron, Combination Deep Skillet and Shallow Skillet/Griddle With Lid.Price: $41.99
Click here to buy from Amazon
Brauðterta – Icelandic style sandwich loaf Ham and egg
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| Decoration: Ham, canned peaches, tomato rose and cucumber strips. |
150 g mayonnaise
100 g sour cream
Aromat or Accent, to taste (may be left out)
Piquant seasoning
150 g thinly sliced ham
5 hard-boiled eggs
1/2 can green asparagus
Mix together mayo, cream and seasonings. Mash the eggs with a fork and chop the asparagus finely. Mix everything together. Put the spread between the layers of bread, spread mayo-sour cream evenly mixture over the loaf and cover with slices of ham. Garnish with, e.g. tomato roses, egg slices, cucumber, bell peppers, halved or quartered grapes, fresh parsley.
More decoration ideas:
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| Decoration: ham and red bell pepper. |
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| A roll. Decoration: ham, red and green bell peppers. |
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| A giant sandwich. Decoration: ham, canned peaches, red bell pepper strips, orange slices, asparagus and parsley. |
Tuesday, March 25, 2014
Idly Chilly Powder Idli Milagai Podi Gun Powder for Idli and Dosa
Ingredients
Kundu Milagai/ Whole Dry red chilly-100gms
Kadalai paruppu/ Bengal gram-200gms
Toordal/ Thuvaram Paruppu-50gms
Urad dal/ Ullutham Paruppu-350gms
Perungaya powder/ Asafetida Powder-1tsp
Salt to taste
Method
Dry roast above ingredients separately. Allow to cool and grind in mixer to a fine powder. Add salt to the powder and store in a air tight jar. This Idly chilly powder can be stored for many months. Mix this idly chilly powder with gingelly oil/ ghee and serve with hot Idly or Dosa.
Cooking Grass Fed Beef Episode 4 – Beef Shanks Braised in Three Onion Broth
This video recipe for Beef Shanks Braised in Three Onion Broth is the fourth in a series of videos Im doing that focus on cooking various cuts of grass-fed beef.These beautiful beef shanks came from Steve Normanton, and were everything you want a braised shank to be -- moist, tender, sticky, and comforting.
As I looked around for ideas on how to do these grass-fed beef shanks, I knew I was going to slowly braise them (really the only way to go), but I couldnt decide what exactly to braise them in. So many options, so little time.
I saw a few recipes that called for the shanks to be cooked in a broth made from instant onion soup packets. As much as the thought of taking these wonderfully wholesome, all-natural, grass-fed shanks and sticking them in a sodium-packed, MSG-laced, artificially flavored and colored, dry soup mix repulsed me, the idea of cooking them in a French onion soup sounded pretty good.
It was better than pretty good -- it was fantastic! The collagen-rich shanks broke down beautifully and the combination of those succulent chucks of meat, sweet melted onions, buttery marrow, and rich aromatic sauce over the soft polenta, made for a very impressive bowl of food.As I mention in the video, beef shanks are like a two-for-one deal. Not only do you get the marvelous meat, but you also get one marrowbone per shank! If youve never had beef marrow before, do yourself a favor and get some beef shanks and make this recipe.
Thanks to Steve Normanton as usual for providing such great beef to work with. By the way, those of you who want to cook with grass-fed beef, but dont like it medium-rare, should give this beef shank recipe a try -- its basically impossible for the dish not to be delicious. Enjoy!
Ingredients:
2 tbsp vegetable oil
4 beef shanks (about 1 1/2-inch thick)
3 large onions
1 bay leave
6 springs thyme
3 cloves garlic, chopped
2 sprigs rosemary
1/2 cup diced carrot
1/2 cup diced celery
salt and fresh ground black pepper to taste
2 cups beef broth
chives to garnish
Hyderabadi Mirchi ka Salan
Ingredients:
- 8 to 10 jalapeno pepper medium size
- 1/2 cup peanuts
- 2 tablespoon sesame seeds
- 2 tablespoon grated coconut
- 1 large onion
- 1/4 cup oil
- 1 teaspoon mustard seeds
- 1 teaspoon ginger garlic paste
- 1 tablespoon cumin- coriander powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garam masala powder
- 1 tablespoon tamarind pulp
- 1 teaspoon brown sugar
- Salt to taste
- 3 cup water
Method:
- Wash, wipe and slit green chilies lengthwise without cutting the chilies into two. (take out the seeds).
- In heavy bottomed skillet dry roast sesame seeds till they get light golden and set aside. In the same pan add the peanuts roast, set aside.
- Add in the grated coconut stir and switch off the flame. Set aside.
- In a non stick pan add 2 tbsp oil and add chopped onion cook until they get light brown.
- Allow to cool onion than add tamarind, turmeric, peanuts, coconut, sesame seeds, ginger garlic paste, salt and 1 cup water and blend to a smooth paste.
- In a wide skillet, heat about a tablespoon of oil. Bring the oil to smoking point. Add and sear jalapenos to sand color. Take care not to black or burn.
- In the same pan add the remaining oil and add mustard seeds and let it splutter. Add in the prepared Salan (paste) and water and stir.
- Add red chili powder, cumin-coriander powder and garam masala and mix well..
- Add in the fried jalapeno mix well. Cover the pan and let it cook for 10 minutes on medium heat while stirring in between.
- Serve hot with rice, parathas or biryani.
Monday, March 24, 2014
Kavuni Arisi A special Chettinad Sweet
This is my 100th blog. Many of my readers wanted this recipe for a long time. But I reserved this special chettinad sweet for posting as the century item.
This is a chettinad sweet delicacy which I think can be had only here. I understand what is going in everybody’s mind now. What is it special? Why it can be had mainly in chettinad only? The answer to these questions are, Mainly this sweet is made out of a special kind of rice grown in this region ,which after grinding will be red in color and will be needle like. Don’t confuse this rice with the red (kaikuthal Arisi) available in Kerala. I come to know that a very fine quality of this rice is available in Singapore. Once you have this rice, preparation is very simple. This rice after cooking will be sticky. That is the quality that makes it ideal for a sweet. In chettinad we get this rice hand grinded also.
This is a chettinad sweet delicacy which I think can be had only here. I understand what is going in everybody’s mind now. What is it special? Why it can be had mainly in chettinad only? The answer to these questions are, Mainly this sweet is made out of a special kind of rice grown in this region ,which after grinding will be red in color and will be needle like. Don’t confuse this rice with the red (kaikuthal Arisi) available in Kerala. I come to know that a very fine quality of this rice is available in Singapore. Once you have this rice, preparation is very simple. This rice after cooking will be sticky. That is the quality that makes it ideal for a sweet. In chettinad we get this rice hand grinded also.
Ingredients
Kavuni Arisi-1 cup
Sugar-1/2 cup (according to taste)
Ghee-1 table spoon
Grated coconut-2 tablespoon
Cardomom-4 or 5
Procedure
This rice is little difficult to get cooked. So soak the rice for 3 to 4 hours before preparing. Pressure cook the rice adding 3 cups of water in medium fire for 10 to 12 minutes. The rice should be cooked very soft till the white pulp in the red outer shell of the rice comes out. After opening the cooker if you find it not properly cooked, Cook for some more time. Try to smash the rice with a ladle when the heat is there. If there is excess water, strain it. After smashing, add the sugar checking for the taste in between. Powder the cardamom with a teaspoon of sugar. Add that along with the ghee and mix well. The sweet is ready. If you find the rice you are using needs more water to cook, add more next time and vice versa
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