tag:blogger.com,1999:blog-6396589382620168435Sat, 11 Feb 2012 01:57:25 +0000Tendley TalasaniSea FoodparfaitStarters And SaladsStuffed Green Bell PepperGlossarySautéed Soy Chunks with riceGreen Chick PeasChow from the Family KitchenSpicy ChocolateCorn CroquettesChow from the Food AislestrawberryGinger in Syrup topped on home made Coconut ice creamAppetizers And SnacksOondiWaterToor Dal Soup with ChickenRoasted GarlicBreads Muffins And MoreClick-MetalSide DishesHorse Gram-Coconut Stir fryFenugreekClick-Au NaturelAwardsMushroomyogurtFood-o-graphySidesGingered Watermelon PunchSungtaa theek RandhaiSpreads And JamsDesserts And SweetsMoolikGlossary-Speciality IngredientsThai Flat Noodles with ChickenOrange Chocolate TruffleSoupCorn DalWild Grapefruit RelishBanana 'Wholesome' BreadGenral Tso's ChickenBreakfast N BrunchEasy Grabanzo Beans SaladRasmalaiTriple Chocolate Spicy DelightsAboutA Chocolate Meringue cookieEgglessGajar Poli with Potato and Rice Chakli for DiwaliPoultryMethiSaladsBasilHurried MushroomsChipotle Chocolate and Walnut CakeBiscuit RotiShrimp Fried RiceFlourClickPan De Higo ( Spanish Fig Bread)PotatoesOne Dish MealsWild Rice Saladfenugreeked PotatoesSweetened IdlisWhole Wheat Banana Prune Soda Bread RollsSoyCreamy Tomato and Basil SoupOatmeal Flax Seed MuffinsSambhar RiceCakeSesame Jaggery LadooIndian Ivy Gourd Sautéed with GarlicRagi IdliPão de queijoGlossary - Cooking Termshttp://meltingpotschow.blogspot.com/noreply@blogger.com (Eskay)Blogger51125ABonVivantsChowChronicleshttp://feedburner.google.comtag:blogger.com,1999:blog-6396589382620168435.post-890629244122012805Fri, 10 Feb 2012 19:22:00 +00002012-02-10T19:57:25.436-06:00strawberryyogurtparfaitYogurt has always remained one of my favorite ingredients. What I love is the versatility in the ways you could use it. All by itself or with a few ingredients you can turn it into a dip, a soup, a base for a curry or simply a fun dessert and so much beyond. What more when its good for the body? I enjoy adding yogurt into everything I cook. So, in our household its a constant on the list of http://meltingpotschow.blogspot.com/2012/02/strawberry-and-yogurt-parfait.htmlnoreply@blogger.com (Eskay)0<div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/ABonVivantsChowChronicles?a=y496_qvubNE:uqeXR_t-KBE:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/ABonVivantsChowChronicles?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/ABonVivantsChowChronicles?a=y496_qvubNE:uqeXR_t-KBE:63t7Ie-LG7Y"><img src="http://feeds.feedburner.com/~ff/ABonVivantsChowChronicles?d=63t7Ie-LG7Y" border="0"></img></a> </div>tag:blogger.com,1999:blog-6396589382620168435.post-928838316975856355Thu, 02 Feb 2012 17:57:00 +00002012-02-03T07:28:33.896-06:00Triple Chocolate Spicy DelightsSpicy ChocolateI love everything chocolate! What’s there not to love about chocolate, right?… I agree. I haven’t found a good reason, as of yet, why I shouldn't . Chocolate as an ingredient is simply so awesome to work with…with just a little bit of spice thrown in, chocolate can taste spicy and sweet all the same time. And that’s something I truly enjoy…that little bit of kick that enhances the flavorhttp://meltingpotschow.blogspot.com/2012/02/triple-chocolate-spicy-delights.htmlnoreply@blogger.com (Eskay)4<div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/ABonVivantsChowChronicles?a=kfGoI8u9UhU:0JA_Rn8q58s:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/ABonVivantsChowChronicles?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/ABonVivantsChowChronicles?a=kfGoI8u9UhU:0JA_Rn8q58s:63t7Ie-LG7Y"><img src="http://feeds.feedburner.com/~ff/ABonVivantsChowChronicles?d=63t7Ie-LG7Y" border="0"></img></a> </div>tag:blogger.com,1999:blog-6396589382620168435.post-2342928428624498883Sat, 28 Jan 2012 21:03:00 +00002012-01-28T15:03:49.382-06:00Hurried MushroomsMushroomIts like I almost disappeared from the face of the world ....thank you for checking on me now and then. Being away for a few months has made it feel like decades!Thank you for all those little notes most of you would keep sending my way to see why I haven't been blogging and wondering if all has been well. Though I didn't get around to responding to each one of you, (my sincere apologies) I trulyhttp://meltingpotschow.blogspot.com/2012/01/hurried-mushrooms.htmlnoreply@blogger.com (Eskay)0<div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/ABonVivantsChowChronicles?a=q724uizGvHI:T6bPikUhrpk:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/ABonVivantsChowChronicles?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/ABonVivantsChowChronicles?a=q724uizGvHI:T6bPikUhrpk:63t7Ie-LG7Y"><img src="http://feeds.feedburner.com/~ff/ABonVivantsChowChronicles?d=63t7Ie-LG7Y" border="0"></img></a> </div>tag:blogger.com,1999:blog-6396589382620168435.post-884032075862492012Tue, 11 Nov 2008 03:05:00 +00002009-11-23T09:03:20.920-06:00Creamy Tomato and Basil SoupIt’s great to be back after a break! While I wasn’t blogging, I’ve been travelling, working and exploring good eats. It’s been an amazing experience spending time in nature, hiking trails, visiting farmer’s markets and checking out local produce and restaurants.Now that I’m back home I’ve been trying to recreate the flavors and various recipes I came across on my travels. One of them is this http://meltingpotschow.blogspot.com/2008/11/back-and-blogging.htmlnoreply@blogger.com (Eskay)19<div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/ABonVivantsChowChronicles?a=xdisIuvcC3E:r-ZF_YQ07Fk:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/ABonVivantsChowChronicles?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/ABonVivantsChowChronicles?a=xdisIuvcC3E:r-ZF_YQ07Fk:63t7Ie-LG7Y"><img src="http://feeds.feedburner.com/~ff/ABonVivantsChowChronicles?d=63t7Ie-LG7Y" border="0"></img></a> </div>tag:blogger.com,1999:blog-6396589382620168435.post-9049417312847126965Tue, 09 Sep 2008 01:59:00 +00002008-09-08T21:25:47.292-05:00Banana 'Wholesome' BreadBanana bread is one of my favorites. I altered the traditional recipe to accommodate healthier ingredients – some of my favorites like milled flax seeds, cranberries, millets or lightly toasted oats. Also to keep it very natural, I opted for cardamom to replace vanilla extract. The outcome - a dairy free, eggless version, that is simple, easy to make and healthy. This is one of our favorite http://meltingpotschow.blogspot.com/2008/09/banana-wholesome-bread.htmlnoreply@blogger.com (Eskay)20<div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/ABonVivantsChowChronicles?a=4EDiOvDGhq4:EXuc7udf5Co:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/ABonVivantsChowChronicles?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/ABonVivantsChowChronicles?a=4EDiOvDGhq4:EXuc7udf5Co:63t7Ie-LG7Y"><img src="http://feeds.feedburner.com/~ff/ABonVivantsChowChronicles?d=63t7Ie-LG7Y" border="0"></img></a> </div>tag:blogger.com,1999:blog-6396589382620168435.post-3403353710992588269Mon, 04 Aug 2008 22:04:00 +00002008-09-08T21:20:04.774-05:00Gingered Watermelon PunchWith the mercury reaching 100 and beyond each day of the week, we have been opting for fresh fruit juices over the packaged ones, more often than before. We love watermelons and no trip to the farmer’s market is complete without getting a ripe watermelon- when in season. This year was no different and as always half the watermelon went in to the blender with a dash of salt and fresh ground black http://meltingpotschow.blogspot.com/2008/08/gingered-watermelon-punch.htmlnoreply@blogger.com (Eskay)11<div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/ABonVivantsChowChronicles?a=7ewQJnyjB1c:AaToTpRD3wI:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/ABonVivantsChowChronicles?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/ABonVivantsChowChronicles?a=7ewQJnyjB1c:AaToTpRD3wI:63t7Ie-LG7Y"><img src="http://feeds.feedburner.com/~ff/ABonVivantsChowChronicles?d=63t7Ie-LG7Y" border="0"></img></a> </div>tag:blogger.com,1999:blog-6396589382620168435.post-6106108674365477104Sun, 20 Jul 2008 22:00:00 +00002008-07-22T22:43:32.240-05:00Stuffed Green Bell Pepper(Picture: A Well done stuffed bell pepper just fresh from the oven. You can still see the droplets from steam on its surface)I picked up a couple three bell peppers from the farmer’s market while shopping for my weekly veggies. I avoid storing bell peppers for long in the refrigerator and don’t buy them unless and until I plan to cook them that very day or the next day. Since I shopped for http://meltingpotschow.blogspot.com/2008/07/stuffed-green-bell-pepper-meal.htmlnoreply@blogger.com (Eskay)14<div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/ABonVivantsChowChronicles?a=00oHm6qVkP4:Pn9oXfvj4ZM:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/ABonVivantsChowChronicles?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/ABonVivantsChowChronicles?a=00oHm6qVkP4:Pn9oXfvj4ZM:63t7Ie-LG7Y"><img src="http://feeds.feedburner.com/~ff/ABonVivantsChowChronicles?d=63t7Ie-LG7Y" border="0"></img></a> </div>tag:blogger.com,1999:blog-6396589382620168435.post-1330391145631410863Tue, 08 Jul 2008 04:07:00 +00002008-07-08T18:07:53.417-05:00Green Chick PeasI was surprised to spot fresh green chick peas in a local farmer’s market. I had presumed that these were available fresh only in the “Bhaaji Galis” (street side produce markets) of Mumbai. If you are familiar with Mumbai (Bombay), in summers along the Marine Drive, you’d for sure see the “channa waalahs” make spicy green chick pea salads with fresh onions, tomatoes, red chili powder and a dash http://meltingpotschow.blogspot.com/2008/07/green-chick-peas-sauted-with-onions.htmlnoreply@blogger.com (Eskay)22<div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/ABonVivantsChowChronicles?a=3r9eHdQbjDc:LdV6-XHXJO8:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/ABonVivantsChowChronicles?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/ABonVivantsChowChronicles?a=3r9eHdQbjDc:LdV6-XHXJO8:63t7Ie-LG7Y"><img src="http://feeds.feedburner.com/~ff/ABonVivantsChowChronicles?d=63t7Ie-LG7Y" border="0"></img></a> </div>tag:blogger.com,1999:blog-6396589382620168435.post-3829254973068569754Sun, 29 Jun 2008 23:43:00 +00002008-07-01T07:09:19.295-05:00MoolikI’ve been on and off on the blog for a while now ...a self imposed break... to realign my approach towards choosing foods. It all started one Saturday morning with a visit to the local farmer’s & organic market. What started as a thought has now become a weekend ritual to visit these markets, interact with the local growers and buy produce that is chemical free and locally grown.In pursuit of http://meltingpotschow.blogspot.com/2008/06/meeting-farmer-moolik.htmlnoreply@blogger.com (Eskay)3<div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/ABonVivantsChowChronicles?a=fC9vhmk1URg:cI5QOwzHD34:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/ABonVivantsChowChronicles?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/ABonVivantsChowChronicles?a=fC9vhmk1URg:cI5QOwzHD34:63t7Ie-LG7Y"><img src="http://feeds.feedburner.com/~ff/ABonVivantsChowChronicles?d=63t7Ie-LG7Y" border="0"></img></a> </div>tag:blogger.com,1999:blog-6396589382620168435.post-3942605321008941698Sun, 08 Jun 2008 23:54:00 +00002008-06-08T19:46:41.796-05:00Tendley TalasaniIndian Ivy Gourd Sautéed with GarlicIndian Ivy Gourd (Tendli or Tendley in Konkani) is an integral part of the Konkani cuisine. It is widely cooked on occasions when the food is “Saatwik” (Vegetarian food completely devoid of any onion and garlic). However, this vegetable hasn’t been restricted to just that and is cooked with onions and garlic on a day to day basis in most households.Traditionally, stir fry recipes are termed as “http://meltingpotschow.blogspot.com/2008/06/indian-ivy-gourd-sauted-with-garlic.htmlnoreply@blogger.com (Eskay)8<div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/ABonVivantsChowChronicles?a=pTS03uxIWzc:6-KWp80IW4s:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/ABonVivantsChowChronicles?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/ABonVivantsChowChronicles?a=pTS03uxIWzc:6-KWp80IW4s:63t7Ie-LG7Y"><img src="http://feeds.feedburner.com/~ff/ABonVivantsChowChronicles?d=63t7Ie-LG7Y" border="0"></img></a> </div>tag:blogger.com,1999:blog-6396589382620168435.post-4784701642491763734Tue, 20 May 2008 01:02:00 +00002008-05-19T20:22:29.047-05:00CakeChipotle Chocolate and Walnut CakeJalapenos are great in beans or salsa, ever tried to bake a cake with it? Weird! Nope not at all! You have to taste it to believe how wonderful it is!I used chipotles for this cake because I love their color and flavor. Chipotles or smoke dried jalapenos are coffee colored and have a rich smoky flavor. Though grown widely in Mexico, these chilies are available in regular and specialty stores as http://meltingpotschow.blogspot.com/2008/05/chipotle-chocolate-walnut-cake.htmlnoreply@blogger.com (Eskay)14<div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/ABonVivantsChowChronicles?a=ufhhRHrT7mM:Hohzyb5u1TA:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/ABonVivantsChowChronicles?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/ABonVivantsChowChronicles?a=ufhhRHrT7mM:Hohzyb5u1TA:63t7Ie-LG7Y"><img src="http://feeds.feedburner.com/~ff/ABonVivantsChowChronicles?d=63t7Ie-LG7Y" border="0"></img></a> </div>tag:blogger.com,1999:blog-6396589382620168435.post-867250879765774831Tue, 22 Apr 2008 22:57:00 +00002008-04-22T18:05:41.813-05:00Food-o-graphyClick-Au NaturelMy contribution to Bee & Jai's April theme for Click -- Au Naturel.A bowl of grapes.http://meltingpotschow.blogspot.com/2008/04/entry-for-click-au-naturel.htmlnoreply@blogger.com (Eskay)16<div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/ABonVivantsChowChronicles?a=K37cjW_vih0:7ZSgmgfFulE:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/ABonVivantsChowChronicles?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/ABonVivantsChowChronicles?a=K37cjW_vih0:7ZSgmgfFulE:63t7Ie-LG7Y"><img src="http://feeds.feedburner.com/~ff/ABonVivantsChowChronicles?d=63t7Ie-LG7Y" border="0"></img></a> </div>tag:blogger.com,1999:blog-6396589382620168435.post-6978333017972877528Tue, 22 Apr 2008 02:13:00 +00002008-04-22T19:49:22.883-05:00Breakfast N BrunchSweetened IdlisThere are so many different versions of Idli, but this version is my favorite. It brings back fond memories of Mangalore, my grandmother’s home and those long childhood summer vacations. It’s a sweet twist that jazzes up the regular idli with jaggery and a dash of fresh ground cardamom. Raisins and cashew nuts further augment the flavor of this “fruit and nut” idli. Though there are many recipes http://meltingpotschow.blogspot.com/2008/04/sweetened-idlis.htmlnoreply@blogger.com (Eskay)14<div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/ABonVivantsChowChronicles?a=ALfPFOCoHVY:KLY0FPAhW_o:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/ABonVivantsChowChronicles?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/ABonVivantsChowChronicles?a=ALfPFOCoHVY:KLY0FPAhW_o:63t7Ie-LG7Y"><img src="http://feeds.feedburner.com/~ff/ABonVivantsChowChronicles?d=63t7Ie-LG7Y" border="0"></img></a> </div>tag:blogger.com,1999:blog-6396589382620168435.post-7863299422037383048Mon, 07 Apr 2008 01:29:00 +00002008-04-06T20:37:26.646-05:00Side DishesHorse Gram-Coconut Stir fry...a.k.a Kulitha Upkari (in Konkani ).Horse gram is one of our favorite legumes and so is this stir fry. It pairs well with rice and sambhar or just by itself as an evening snack. Though it takes longer than the other beans/legumes to cook, it’s worth the effort.I soak a cup of Horse gram overnight and pressure cook till it softens. Then either churn out a stir-fry or toss it with salt, fresh http://meltingpotschow.blogspot.com/2008/04/horse-gram-coconut-stir-fry.htmlnoreply@blogger.com (Eskay)8<div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/ABonVivantsChowChronicles?a=2_vQgeIbyoE:4gVci8xl0fM:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/ABonVivantsChowChronicles?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/ABonVivantsChowChronicles?a=2_vQgeIbyoE:4gVci8xl0fM:63t7Ie-LG7Y"><img src="http://feeds.feedburner.com/~ff/ABonVivantsChowChronicles?d=63t7Ie-LG7Y" border="0"></img></a> </div>tag:blogger.com,1999:blog-6396589382620168435.post-6494357468321261312Tue, 01 Apr 2008 00:09:00 +00002008-04-01T22:22:35.872-05:00Food-o-graphyClick-MetalA glimpse of a metallic spice rack......I couldnt make it on time for Click : March 2008 (Metal). Nonetheless, I thought I'd include this under Food-o-graphy.http://meltingpotschow.blogspot.com/2008/03/metal-for-click.htmlnoreply@blogger.com (Eskay)6<div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/ABonVivantsChowChronicles?a=Jt3RC8TLJZA:RrZJmIU5DdU:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/ABonVivantsChowChronicles?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/ABonVivantsChowChronicles?a=Jt3RC8TLJZA:RrZJmIU5DdU:63t7Ie-LG7Y"><img src="http://feeds.feedburner.com/~ff/ABonVivantsChowChronicles?d=63t7Ie-LG7Y" border="0"></img></a> </div>tag:blogger.com,1999:blog-6396589382620168435.post-6059770729061764371Sat, 22 Mar 2008 15:47:00 +00002008-03-22T11:46:15.205-05:00Oatmeal Flax Seed MuffinsBreads Muffins And More“Defining a Balanced Meal:A balanced and wholesome breakfast is something that combines 2 or more of the food groups below to fulfill nutrition needs. Fruits or vegetables (dried fruits are fine too) Grains and Cereals (whole grains, oats, high-fiber foods)Dairy (skim milk, low-fat yogurt, cheese, cottage cheese (paneer) )Proteins (eggs/egg whites, peanut butter, beans, nuts, sprouts, protein http://meltingpotschow.blogspot.com/2008/03/entry-for-wbb-20-oatmeal-flax-seed.htmlnoreply@blogger.com (Eskay)16<div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/ABonVivantsChowChronicles?a=NmBcsiCA9Rk:cYtWPqW_93s:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/ABonVivantsChowChronicles?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/ABonVivantsChowChronicles?a=NmBcsiCA9Rk:cYtWPqW_93s:63t7Ie-LG7Y"><img src="http://feeds.feedburner.com/~ff/ABonVivantsChowChronicles?d=63t7Ie-LG7Y" border="0"></img></a> </div>tag:blogger.com,1999:blog-6396589382620168435.post-6552485230068557691Sun, 16 Mar 2008 13:56:00 +00002008-03-16T09:17:54.800-05:00SidesCorn DalTired of cooking dal (thick stew prepared by pressure cooking lentils or dried pulses) the traditional way, I decided to strike off the lentils from my list of ingredients. I was looking for an alternate fresh ingredient that would satisfy the aspects of color, flavor and texture of the regular dal.My best bet – Corn! When I put this recipe together, I had no clue how the outcome would taste. http://meltingpotschow.blogspot.com/2008/03/whats-in-my-dal.htmlnoreply@blogger.com (Eskay)15<div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/ABonVivantsChowChronicles?a=0khMTtZVZcI:7yrN6iizlf8:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/ABonVivantsChowChronicles?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/ABonVivantsChowChronicles?a=0khMTtZVZcI:7yrN6iizlf8:63t7Ie-LG7Y"><img src="http://feeds.feedburner.com/~ff/ABonVivantsChowChronicles?d=63t7Ie-LG7Y" border="0"></img></a> </div>tag:blogger.com,1999:blog-6396589382620168435.post-7209266663664272912Sat, 08 Mar 2008 03:48:00 +00002008-03-08T08:17:26.523-06:00Sambhar RiceBreakfast N BrunchMost of you by now are very familiar with it, but for those who are as new to this as much I was till recently, in Latha Maami & Lakshmi’s words Arusuvai Friendship Chain is about sending along a surprise ingredient as a gift to your friends for them to prepare something tasty with it, share the recipe, and pass on other surprise ingredients to more people. Arusuvai means six tastes (aru=six, http://meltingpotschow.blogspot.com/2008/03/arusuvai-friendship-chain-entry-for-mec.htmlnoreply@blogger.com (Eskay)13<div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/ABonVivantsChowChronicles?a=Ko02PMJEflM:GvnF8kLaJDw:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/ABonVivantsChowChronicles?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/ABonVivantsChowChronicles?a=Ko02PMJEflM:GvnF8kLaJDw:63t7Ie-LG7Y"><img src="http://feeds.feedburner.com/~ff/ABonVivantsChowChronicles?d=63t7Ie-LG7Y" border="0"></img></a> </div>tag:blogger.com,1999:blog-6396589382620168435.post-2410167582668525959Tue, 04 Mar 2008 04:22:00 +00002008-03-07T10:41:10.612-06:00Sea FoodShrimp Fried RiceFried rice has always been a quick fix for dinner most weekday evenings. More the case, when there is left over rice. This time around to break from the regular egg fried rice, I decided to toss in a few shrimps.Most times its brown rice that I use for fried rice. However, since we had some friends over for dinner the previous night, long grain basmati was the preferred choice of rice. And thats http://meltingpotschow.blogspot.com/2008/03/shrimp-fried-rice.htmlnoreply@blogger.com (Eskay)12<div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/ABonVivantsChowChronicles?a=GGaZ4iEXy9c:bUuogiIC_80:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/ABonVivantsChowChronicles?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/ABonVivantsChowChronicles?a=GGaZ4iEXy9c:bUuogiIC_80:63t7Ie-LG7Y"><img src="http://feeds.feedburner.com/~ff/ABonVivantsChowChronicles?d=63t7Ie-LG7Y" border="0"></img></a> </div>tag:blogger.com,1999:blog-6396589382620168435.post-1564649285178724400Thu, 28 Feb 2008 23:26:00 +00002008-03-07T10:35:34.329-06:00CakeBreads Muffins And MoreDesserts And SweetsEgglessDear All, It’s been just 4 months since I started blogging, and the experience along with the learnings have been just great. It’s been a beautiful journey this far. Thank you for the appreciation, for considering my entries to your events, the awards and those notes of encouragement that you have been leaving behind for me every time you’ve visited my chow chronicles. Thanks for the enthusiasm http://meltingpotschow.blogspot.com/2008/02/sweet-sandwiches-for-everyone.htmlnoreply@blogger.com (Eskay)20<div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/ABonVivantsChowChronicles?a=vLM2_E0Obgg:vIL44jS0SB0:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/ABonVivantsChowChronicles?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/ABonVivantsChowChronicles?a=vLM2_E0Obgg:vIL44jS0SB0:63t7Ie-LG7Y"><img src="http://feeds.feedburner.com/~ff/ABonVivantsChowChronicles?d=63t7Ie-LG7Y" border="0"></img></a> </div>tag:blogger.com,1999:blog-6396589382620168435.post-3794776360455507584Tue, 26 Feb 2008 21:53:00 +00002008-02-27T08:54:57.091-06:00Awards Saswati at Potpourri has awarded me with the "Nice Matters Award" - Nice Matters Award is for those bloggers who are nice people; good blog friends and those who inspire good feelings and inspiration. Also for those who are a positive influence on our blogging world. This means a lot to me and I truly appreciate it. Thank you Saswati. I'd like to send this over to Ramya @ Mane Adige and Lindahttp://meltingpotschow.blogspot.com/2008/02/note-of-thanks-for-award.htmlnoreply@blogger.com (Eskay)16<div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/ABonVivantsChowChronicles?a=CbbiHn1EhKs:qeHYhcPEjHA:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/ABonVivantsChowChronicles?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/ABonVivantsChowChronicles?a=CbbiHn1EhKs:qeHYhcPEjHA:63t7Ie-LG7Y"><img src="http://feeds.feedburner.com/~ff/ABonVivantsChowChronicles?d=63t7Ie-LG7Y" border="0"></img></a> </div>tag:blogger.com,1999:blog-6396589382620168435.post-2971318949708542727Tue, 26 Feb 2008 16:51:00 +00002008-02-29T17:01:44.705-06:00Glossary-Speciality IngredientsGlossaryCooking is truly a constant learning process - the new terms, new ingredients and newer ways of cooking the same ingredients- all contribute to our knowledge base, every day. Though some ingredients are common throughout, there are some that are specific to or typical of a particular cuisine. Knowing these ingredients and the method to use them goes a long way in our journey through the world of http://meltingpotschow.blogspot.com/2008/02/list-of-speciality-ingredients.htmlnoreply@blogger.com (Eskay)4<div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/ABonVivantsChowChronicles?a=iASmE6PgKCk:z7XzjszG9Ac:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/ABonVivantsChowChronicles?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/ABonVivantsChowChronicles?a=iASmE6PgKCk:z7XzjszG9Ac:63t7Ie-LG7Y"><img src="http://feeds.feedburner.com/~ff/ABonVivantsChowChronicles?d=63t7Ie-LG7Y" border="0"></img></a> </div>tag:blogger.com,1999:blog-6396589382620168435.post-6128624788133051231Sat, 23 Feb 2008 22:56:00 +00002008-03-07T10:42:46.174-06:00Breakfast N BrunchOondiA simple and easy dumpling, Oondi is a always a quick fix breakfast in most Konkani households. The reason - it requires no prior overnight soaking of ingredients unlike idli or dosa. It is similar to a Modak or Kozhukattai, in that it contains rice and is steamed; however, on the contrary, Oondi has forever remained a savory dish.Coconut is an integral ingredient of the Konkani cuisine, and is http://meltingpotschow.blogspot.com/2008/02/oondi-with-twist.htmlnoreply@blogger.com (Eskay)10<div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/ABonVivantsChowChronicles?a=m7IrGqqJjUQ:o3f_BmXZJhU:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/ABonVivantsChowChronicles?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/ABonVivantsChowChronicles?a=m7IrGqqJjUQ:o3f_BmXZJhU:63t7Ie-LG7Y"><img src="http://feeds.feedburner.com/~ff/ABonVivantsChowChronicles?d=63t7Ie-LG7Y" border="0"></img></a> </div>tag:blogger.com,1999:blog-6396589382620168435.post-2813897314908521969Tue, 19 Feb 2008 21:13:00 +00002008-03-07T10:43:42.132-06:00Breads Muffins And MoreWhole Wheat Banana Prune Soda Bread Rolls....quite a mouthful!Soda breads are classified under “quick breads” as they contain baking soda instead of yeast as the leavening agent. Making quick breads calls for using both dry and wet ingredients that are measured and quantified individually and then mixed together. For soda bread the wet ingredient is primarily buttermilk, while the dry ingredients include flour, baking soda, at times http://meltingpotschow.blogspot.com/2008/02/whole-wheat-banana-prune-soda-bread.htmlnoreply@blogger.com (Eskay)18<div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/ABonVivantsChowChronicles?a=UT34x76uLag:nfaLw9687EU:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/ABonVivantsChowChronicles?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/ABonVivantsChowChronicles?a=UT34x76uLag:nfaLw9687EU:63t7Ie-LG7Y"><img src="http://feeds.feedburner.com/~ff/ABonVivantsChowChronicles?d=63t7Ie-LG7Y" border="0"></img></a> </div>tag:blogger.com,1999:blog-6396589382620168435.post-5354209994498266353Mon, 18 Feb 2008 17:00:00 +00002008-03-07T10:38:05.102-06:00Methifenugreeked PotatoesSidesSide DishesPotatoesFenugreek The word Fenugreek or Methi (Hindi, मेथी) is not new to cooking. It is believed to be in use as a fodder crop since 2nd century BC and hence named “Greek Hay”. Frequently used both as an herb and a spice, Fenugreek is supposed to control blood sugar levels as well as cholesterol levels. ReferMethi is available in three forms: fresh green leaves, amber colored seeds, dried greenish-brown leaves. http://meltingpotschow.blogspot.com/2008/02/fenugreek-ed-potatoes.htmlnoreply@blogger.com (Eskay)13<div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/ABonVivantsChowChronicles?a=WyyOuw8oqHo:rAQSIcNxTbE:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/ABonVivantsChowChronicles?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/ABonVivantsChowChronicles?a=WyyOuw8oqHo:rAQSIcNxTbE:63t7Ie-LG7Y"><img src="http://feeds.feedburner.com/~ff/ABonVivantsChowChronicles?d=63t7Ie-LG7Y" border="0"></img></a> </div>