Friday, November 21, 2008

Pineapple salsa with grilled or broiled fish, chicken or pork


Fresh pineapple finely chopped : 1 cup

Purple onion, finely chopped: 2 tbsp

Green onion, finely chopped: 2tbsp

Red bell pepper, finely chopped: 1 tbsp (optional)

Fresh cilantro, finely chopped: 1 tbsp

Honey: 1 tbsp

A dash of ground red pepper, cayenne or chipotle

Jalapeno pepper, finely minced: 2 tbsp (optional)

Juice of 1 fresh lime: about one and a half to 2 tblsp

Black pepper: quarter tsp


Combine all the ingredients cover the mixture and refrigerate it for an hour or more to blend the flavours. Serve with grilled or broiled fish, chicken, or pork. Makes about one and one third cups.

Supplementary: wellness

The Hindu September 25 2008

Goat Cheese Tatin


Goat cheese sliced:80 gm

Onion sliced:150gm

Green pepper corns:10gm

Short crust tart:1

Balsamic vinegar:100ml

Iceberg lettuce: 75gm

Basil oil


Arrange salad leaves in the centre of the plate. Drizzle balsamic vinegar over it after reducing it. Grind onion and peppercorn to make chutney. Fill tart with chutney, place cheese slice on top and gratin ate. Drizzle balsamic vinegar and basil oil around the tart randomly. Garnish with tempura fried herbs.

Eggs Tomato Gravy



Oil: 3 tbsp

Finely chopped onion: 1

Curry leaves: 5 sprigs

Ginger paste: ½ tsp

Garlic paste: 1 tsp

Tomato puree: 1 1 ½ cups

Cumin powder: 1/2tsp

Garlic paste: one tsp

Tomato puree: 1 1/2 cups

Cumin powder:1/2tsp

Salt: to taste

Chilli powder: ½ tsp

Coriander powder:1/2tsp

Finely chopped green chillies:2

Corinader leaves (for garnishing): 1 tbsp


Heat oil in a saucepan. Add onion and fry until golden brown. Add curry leaves and fry for a minute. Mix in ginger and garlic pastes and fry for two to three minutes. Add cumin powder, chilli powder, coriander powder, green chillies and salt along with tomato puree. Cook over medium heat until the oil separates. Transfer gravy to a baking dish. Break one egg into a cup and slide it on to the gravy. Similarly, slide remaining eggs on top of the gravy. But served hot with rice or parathas.

Supplementary: Metro plus

The Hindu March 11 2008

Palak and Egg Curry



Palak (spinach) leaves:1 large bunch

Garlic paste:1 tsp

Onion(ground into paste):1

Oil: 3 tbsp

Tomato puree:1 tbsp

Curd(Whisked): 2tbsp

Dry ginger powder:1/4tsp

Salt: to taste


Cut the stems of the palak, wash and drain. Prepare two omelettes and keep aside. Heat oil in pan, and onion paste and fry till golden brown. Add garlic paste and for another two minutes. Add palak, curd, tomato, puree, dry ginger powder, chilli powder, a pinch of fennel seed powder and salt. Cover the pan and allow the mixture to simmer for about 15 minutes, stirring occasionally. Cut, the omelette into large strips and add to the palak mixture. Bring to boil. Remove form heat. Best served hot with steamed rice.

Supplementary: Metro Plus

The hindu dated March 11 2008

Stuffed Mushrooms Italin Style


Large, fresh mushrooms 12

Salad or olive oil: 6 tbsp

Salt to taste

Soft breadcrumbs: 1 cup

Grated Parmesan Cheese; one third cup

Chopped onion: half tsp

Basil leaves, crumbled: quarter tsp

1 Egg slightly beaten:1


Preheat the oven to 350 degree. Rinse the mushrooms and pat them dry. Remove the stems and reserve them for later use. Brush the outsides of the caps with 4tbsp of oil; sprinkle lightly with salt. Place the mushrooms, cavity side up in a shallow baking pan. Chop the stems finely (makes about 1 cup). Mix them with breadcrumbs, cheese and half a tsp of salt. Saute chopped onion and basil together. Stir in the egg. Spoon the mixture into the mushroom caps. Dribble with the remaining 2 tbsp of oil. Bake the mushrooms for 30 minutes. Serve hot.