‘Chefs Across Boundaries’ is a group of Chefs who set up challenges every month to encourage the participants to innovate, think out of the box and explore the culinary world. This month, one of the Members Hetal Kamdar (http://hetalkamdar.blog.co.uk/) hosted the challenge and her theme was Pondicherry cuisine. The Union Territory of Pondicherry boasts of a sumptuous cuisine that shows strong French and Tamil influences. Puducherry formerly known as Pondicherry is a small charming Union Territory on the east coast of India consisting of four small regions namely Pondicherry, Karaikal, Mahe and Yanam. Whereas Pondicherry and Karaikal is in Tamilnadu,…
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A croquette is a small bread crumbed fried food roll containing, usually as main ingredients, mashed potatoes and/or ground meat, shellfish, fish, cheese or vegetables. The croquette is usually shaped into a cylinder, disk, ball or oval shape, and then deep-fried. The croquette (from the French croquer, “to crunch”) gained worldwide popularity, both as a delicacy and as a fast food.
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The word Satay is a modern Indonesian and Malay spelling of Sate , a dish of seasoned, skewered and grilled meat, served with a sauce. Satay may consist of diced or sliced chicken, goat, mutton, beef, pork, fish, other meats, or tofu/ paneer; the more authentic version uses skewers from the midrib of the coconut palm frond, although bamboo skewers are often used. With paneer in hand i opted to go for a Korean Paneer Satay in which there is a wide use of basil in the peanut sauce that not just gives an aroma to the dish but even…
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I always prefer to stock my tea time snack like biscuits and cookies. Though i have made cookies before also but always wanted to make an egg less version. After a long search on internet, finally found a fool proof recipe at NishaMadhulika’s website at http://nishamadhulika.com/en/471-eggless-coconut-cookies-recipe.html . Followed the recipe to the T and trust me it came out superb. The coconut flavor is again one of my fav. My taste buds go crazy when its a coconut cookie. The cookies were light and absolutely melts in mouth. Perfect for kids with milk and adults can enjoy them anytime with…
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Highway on my plate tonight!!!! Who doesn’t gets fascinated by Dhaba foods… No matter where we go and eat, a 5star or a 7star, nothing can beat the rustic flavor that a dhaba provides our palate. I am not much of an aristocratic person…i loved to stick to my roots, the roots of India that defines my taste, my culture and my food. The Dhaba moves wherever a highway goes.” The first Dhaba was probably established soon after the linking of the cities of India by highways (national, state and village roads). Food served in Dhabas is wholesome and full…
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Nothing says Italy like its food, and nothing says Italian food like pasta. Wherever Italians immigrated they have brought their pasta along, so much so today it can be considered a staple of international cuisine. Unlike other ubiquitous Italian products like pizza and tomato sauce, which have a fairly recent history, pasta may have a much older pedigree, going back hundreds -if not thousands- of years. Spaghetti is an Italian word that literally means “little twines.” Spaghetti is a very popular form of Italian pasta. Spaghetti, then, is pasta that is shaped into long, thin, round strands—that look kind of…
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I have always been fascinated by the richness of Mughlai food. The use of milk, cream, dry fruits is just so perfect to enhance the taste of any cuisine.. even if it is a humble Aloo / Potato. The word Nawaabi itself defines royalty and richness. And if its a Nawaabi Aloo then one can easily imagine how royal the dish must be…with hell lot of ingredients …. right? Well the dish i made today is indeed rich but i tried to keep is as simple as i can. The ingredients used are easily available at home and the blend…
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Presenting Chefs Across Boundaries – another feather in my cap! Chef’s Across Boundaries is a group of chef’s coming from diversified culture exchanging their regional cuisines. It is an initiative started by a handful of food bloggers and food enthusiasts who have taken up the challenge to explore unique and traditional recipes with a motive to expand culinary knowledge as well as to promote the hidden gems which are yet to make an impact in the culinary world. The swapping extravaganza is promising and it allows chefs to whip up new dishes. It’s a journey which is making me get…
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I’ve never met a problem a proper cupcake couldn’t fix !!! My son doesn’t have a sweet tooth like me, but when it comes to cakes and chocolates he is unstoppable. I mean who doesn’t like a cake, specially if it is a cute lil Cup Cake. Today was a cup cake kinda day, and i’m pretty sure tomorrow it will be too.
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An Aloo/ potato can never go wrong !!! I strongly believe that even if the whole world finish, aloo will be the only thing surviving. There is no corner of this world (i know there isn’t a corner actually) where aloo is not cooked. Such an humble vegetable, doesn’t mind getting into with anything. One of my favorite Mughlai veg recipe is Tandoori Aloo . In fact the best Microwave recipe for Aloo. It has quite a couple of times rescued me when there is a sudden arrival of guests and there is scarcity of vegetables at home. Tandoori Aloo…
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A Scotch Egg consist of a shelled hard boiled egg wrapped in a sausage meat mixture. coated in bread crumbs and deep fried. Scotch eggs are commonly eaten cold, particularly with pickles or salads. . Ever since i came across this recipe in one of my blogger friend Nidhi S Raj, i have been wanting to make this. I studied the recipe from http://soulandspicebox.com/scotch-eggs/ and was waiting for the winters to try my hands on these Egg headed beauties. It can be made by using either goat/lamb mince or chicken mince. I used chicken as it is anytime available in…
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Again one of my favorite childhood tea time snack… Nankhatai also known as Indian shortbread cookies or biscuits. There are many variants of Nankhatai but here i have tried the easiest one made mainly with flour, sugar and ghee. In this recipe i have added a lil gram flour (besan) and semolina (suji) also. I have grown up seeing my mom baking these sweet goodies for us in those old fashioned ovens where racks and racks of mouth melting nankhatais were baked. Today though we don’t have those assets but still i tried baking some to satisfy my sweet urge….
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