Thursday, October 30, 2008

Spaghetti Carbonara


Spaghetti: 80 gm



Pancetta: 50gm

Salt: to taste

Pepper:to taste

Extra Virgin oil: 10ml


Blanch the spaghetti. Pan sear the pancetta slice until crisp. Add a little chopped pancetta and sauté in a pan. In a bowl break the eggs and blend with parmesan until smooth and foamy on a double boiler. Toss the pasta with the chopped pancetta, and season accordingly. Now place the crispy pancetta slice on a pasta plate and roll the spaghetti on top of it with the help of a fork. Pour parmesan and egg mixture on top of it, grind some pepper on to it with a pepper mill and garnish with a fresh basil sprig.

The Hindu dated Saturday June 28 2008

Stuffed Katori Chaat


For the Katori

Maida : 1 cup

Suji(semolina) : ½ cup

Refined oil: 2 tsp

A little Salt

Oil for frying

For the Filling

Potatoes(boiled and chopped):1/2kg

Sprouts(red gram and moong-parboiled):1 cup

Thick curd: 2 cups

Sweet and sour chutney

Green chutney

Gujrati sev


Char masala


Roasted jeera

Red Chilli powder: to taste

Coriander leaves: finely chopped


Mix the two flours. Add salt and oil. Add sufficient water and make a stiff dough. Roll out small puris and stick at the back of small greased katoris or tart moulds. Deep fry on a medium flame. The katoris will come out in hot oil.

Mix the sprouts and potatoes with salt, chat masala, roasted jeera and red chilli powder. Mix well. Fill the katoris with this filling. Spread the curd over it. Then spread sweet and sour chutney and green chutney over the curds. Sprinkle Gujrati sev and top it with coriander leaves.


Tuesday, October 07, 2008

Egg Based curries can be made in a Jiffy

Egg is used in a number of dishes such as salads, soups, cakes and pies. Here are some egg-based gravy dishes that will go well with hot parathas or rice.

Egg and Green Peas Curry


Hard boiled eggs: 4

Shelled peas:1/2 cup

Onion(ground to paste) : 1

Ginger garlic paste: ½ tsp

Tomato puree: 3tbsp

Finely chopped chillies: 2

Cumin powder:1/2tsp

Coriander powder:1/2tsp

Chilli powder"1/2tsp

Turmeric powder"1/4tsp

Salt: to taste

Oil : to fry

Coriander leaves: for garnishing


Heat oil in pan and fry the eggs until golden brown. Keep aside. Reheat two tbsp of the same oil in another pan.

Add onion and fry till golden brown.

Stir in ginger –garlic paste, tomato, puree, green chillies, turmeric powder, chilli powder, coriander powder, cumin powder and salt. Stir for five minutes.

Add peas with one cup of hot water. Cover and cook over medium heat till peas become tender.

Add fired eggs and bring to boil. Cook over high heat for five minutes and switch off the stove.

Garnish with coriander leaves. Serve hot with parathas

Suppelementary: Metro Plus The hindu March 11 2008

Monday, October 06, 2008

Essan Roasted Lamb Chops with Basil Potato Mash


For lamb chops

Lamb chops – 12

Chopped lemongrass – 15gm

Chopped garlic – 10gm

Rice powder – 10gm

Dry red chili flakes – 5gm

Oyster sauce – 30ml

Fish sauce-10ml

Sugar – 15gm

Crushed black peppercorns – 5gm

For the basil mash

Mashed potatoes – 100gm

Chopped garlic – 5gm

Chopped fresh red chilies – 5gm

Basil (tulsi) – 5gm

Butter – 10gm

Whipped double cream – 15ml

Salt – 5gm

For the black bean sauce

Chopped ginger – 5gm

Chopped garlic – 5gm

Black bean paste-10gm


Oyster sauce – 5ml

Fish sauce – 5ml

Dark soya sauce – 5ml

Sugar – 10gm

Crushed black peppercorns-5gm

Chicken stock/water – 15ml

Corn flour – 2gm


1. Marinate the lamb chops with fish sauce, oyster sauce, and crushed black peppercorns. Refrigerate for two hours in the chiller. Mix the chopped garlic, lemon grass and rice powder. Bread the lamb chops.

2. Preheat the oven for about 10 min at 200 degrees Celsius. Meanwhile, heat oil on a tawa and sear the lamb chops on both sides. Arrange the lamb chops on a greased baking tray and set to roast in the oven for 25 minutes. Set aside.

3. Prepare the basil mash. Heat butter in a sauce pan and sauté garlic, onion and red chilies until the onion turns golden brown.

Reduce the heat and allow to simmer. Add the basil and the mashed potatoes, stirring continuously. Remove from heat and add whipped double cream and mix well until the potato becomes fluffy.

Season with salt.

4. Prepare the black bean sauce. Saute ginger and garlic. Add stock and the black bean paste, oyster sauce and season with fish sauce, dark soya and sugar. Sprinkle with crushed black peppercorns and sesame oil. Thicken with corn flour mixed in water. Strain if required.

5. On the serving platter, put the basil mash in the centre and arrange the lamb chops on it. Dribble the sauce around it. Serve with sautéed asparagus in garlic.

Supplement: the Food file (MetroPlus) The Hindu dated july 12 2008.

Summer Soups

Ultra – fast avocado soup

Time: 10 minutes, plus chilling

Serves: 4


About 2 cups chopped ripe avocado flesh

Three cups milk, preferably whole . Salt and cayenne pepper to taste. Two table spoons freshly squeezed lime juice, or to taste. A handful or mre of small cooked shrimp. Chopped fresh cilantro or parsley leaves.


1. Put chopped avocado in a blender. Add half the milk, a large pinch of salt and a small pinch of cayenne; process to a puree. Add remaining milk and puree. Chill for up to six hours if you have time (press a piece of plastic wrap to surface of soup so it does not discolor)

2. Add lime juice and taste. Adjust seasoning, if necessary. Garnish with shrimp and parsley or cilantro, and serve.

Supplementary: the Food file The Hindu July 12 2008

Friday, October 03, 2008

Carrot Raisin Salad


Carrots, shredded: 3 large nos

Raisins: 1 cup

Walnuts; 1 cup

Finely chopped celery: quarter cup

Shredded coconut: 2 tbsp

Mayonnaise: half cup

Sour cream: 2 tbsp

Cider vinegar: 1 tbsp

White sugar: half tsp

Salt; quarter tsp


In a medium bowl, combine shredded carrots, raisins, walnuts, celery and coconut. Whisk together mayonnaise, sour cream, vinegar, sugar, and salt. Stir dressing into carrot mixture. Chill a few hours before serving.

Karuveppillai Yera Varuval


Prawns (about 45) : 1 kg

Dry red chilli whole: 50 gm

Coriander: 30gm

Saunf: 20

Urad dal: 50 gm

Jeera: 30 gm

Coconut grated: 1

Lemon: 3

Rice flour: 40 gm

Refined oil: 250 ml

Salt: 20 gm

Ginger garlic paste: 75 gm

Onion: 100gm

Ginger 25gm

Garlic 25gm

Coriander leaves: 50 gm

Curry leaves: 25 gm


Marinate the peeled prawns with ginger garlic paste, lemon juice, chilli powder, rice flour and salt. Keep aside for 30 minutes. Pan fry the coriander seeds, urad dal, chilli curry leaves and grated coconut in 50 ml oil.

Powder in a mixie. Add to the prawns. Deep fry till crisp and done. In pan heat oil, crackle saunf, sauté ginger,garlic and onions along with red chillies. Add the fried prawns, curry leaves and stir-fry. Serve garnished with chopped coriander leaves and curry leaves.

Potato Salad


Small unpeeled red potatoes, cubed: 3 pounds

Salt "1/2 tsp


Sour cream: 6 ounces

Mayonnaise:1/2 cups

Mustard: 11/2 tsp

Hard-cooked eggs, chopped: 4

Sliced bacon, cooked and crumbled:1/2 pound

Shredded cheddar cheese:1/2 cup

Sweet onion: Chopped : 3

Large dill pickle, chopped : 1


Preheat the oven to 425 degrees. Place potatoes on a greased 15 by 10 inch rimmed baking sheet and sprinkle with salt and pepper. Bake for 40 to 45 minutes or until tender, tossing potatoes every 15 minutes. Set aside to cool in pan. In large bowl, combine the sour cream, mayonnaise and mustard. Add the potatoes, eggs, bacon, cheese, onion and pickles and toss to coat. Serve immediately.

Spinach Semolina Cake


Semolina (rava) 250 gm

Spinach, blanched, chopped : 100 gm

Processed cheese, grated: 30gm


Salt: to taste

Red pepper chunk:1

Yellow pepper chunk:1

Black pepper crushed: 3

Double cream:200ml

Parmesan, grated:30gm


Vegetable oil:20ml


To make the semolina cake, bring the salted water to a boil, slowly whisk in the rava, so as not to form lumps, cook for 5 minutes till it leaves the side of the pan. Add the blanched spinach and processed cheese to the mix. Pour into a greased tray and allow to set. Blach the asparagus tips. Saute the red and yellow peppers in the oil-butter mix till soft. Add in the asparagusfinally and season with salt and black pepper. Cut the semolina into squares, brown lightly in a pan with butter and oil, till heated through. Toast the walnuts. Warm the cream, finish with the parmesan cheese. Set two slices of semolina with sweet peppers in between. Pour the sauce around and garnish with walnut halves and asparagus spears.