Dedicated to Janaki Paati

Spoonbill : Global food available at your vicinity

noreply@blogger.com (A Kamalika Krishmy) — Mon, 06 May 2013 07:26:00 +0000

My second visit to Spoonbill and it was the CFG review group . I look forward to such reviews as it is very relaxing and completely fun filled with lots of yummy food.

A lovely bright orange Spoonbill will welcome you as you enter the restaurant

The various pictures on the walls reminded me of the movie title " Eat , Pray and Love "

Since it was Holi time, we got to see a lot of Sweets and savories related to the festival . As we sat chatting and clicking snaps, we were served fresh fruit juices Owing to my previous visit, I knew when they say fresh fruit juice , it is fresh juice and not the flavored ones. My choice is always the cool watermelon.

Cooking is definitely an art on its own. Is there anyone who does not agree to this fact. If you disagree, please visit Spoonbill once and see the way they make, no .. create a crepe. It absolutely artistic. The way the batter is made into a huge circle. Then filled with stuffing and rolled into a cone. Oh my. I was completed taken away by the way it was done.

Crepes being created, yes it looked like an art

Soft crepe filled with chicken and cheese, ready to be devoured

Steaks in the making

Grochen : The most soft pav I have ever tasted. This

pav was served along with the non vegetarian dish ,

but was devoured by the vegetarians, It was too soft

.. as in it would melt in your mouth

Falafel Salad , had the perfect blend of spices, onions

and tomatoes

Falafel Sandwich

Empanada , looked more like sweet somasi to me ,

but here again filled with cheese. We tried to stretch

the cheese to check its strength. Check the picture to

see how long we had stretched it . This deep fried

snack is delicious but sinful at the same time.

Piadina reminded me more of Quesedilla to me, as it

had veggies,cheese and sauce what more it was cut

into wedges exactly like the ones you get in any

mexican restuarant. I liked the taste of it , who would

not like veggies with melted cheese

Hara Bara Kebab and Paneer kebab tasted very nice. I

guess they should be the favorites of mine when I

visit them next.

Nanchos and burritos tasted good , expecially the sauce on top of it. was yumm

I did not stay back for desserts. But I have had the strawberry fresh cream crepe and has literally fallen in love with it. Cant wait to go there and have it again.

Spoonbil has a cool offer.

Happy hours 3 to 6 pm weekday

You get 1 on 1 free.

It is located on TTK Road Alwarpet

Just above Samsung Showroom

Traditional Chidambaram : Kathrikai Gothsu

noreply@blogger.com (A Kamalika Krishmy) — Sat, 13 Apr 2013 10:41:00 +0000

Gothsu is one of the authentic, traditional dishes of Chidambaram which is served in Natarajar temple along with Samba Sadham. This is made by the people in the temple and offered to Lord Nataraj. People who have tasted it say it is very nice. Wish I get a chance soon to taste it.

Gothsu is a very old recipe, made mostly by Tam Brams. It is a must at some of their weddings. My grandmom used to roast the Brinjal over charcoal fire , remove the skin of Brinjal and then make Gothsu In this method, there is a wonderful smoky flavor that the brinjal acquires in the process. Paati s Gothsu is always the best. These days we sometimes roast it over gas, but the flavor is not to be felt.

Gothsu can be made with or without onions, based on your taste and preference. I have always prepared it with onions. And the best combination for Gothsu is Ven Pongal. Its a heavenly combination. But be careful when you have it on a weekday, you are bound to fall asleep.

Ingredients

1/2 cup of moong dal

2 onions, chopped

2-3 green chillies

1 cup of chopped kathirikai

1 chopped tomato

Coriander leaves for flavor

Salt to taste

Mustard seeds and curry leaves for tempering
Oil as required

For Gothsu powder

1 tbsp - Channa Dal
1 tbsp - coriander seeds
2 tsp - Jeera
4 - red chilies

Method

Boil the Moong Dal and keep it aside

Roast Kathrikai over flame and de skin it

Mash it well

Cut onions and tomato into small pieces

Blend the ingredients under Gothsu powder and keep separately

In a wide skillet add a little oil

When the oil is hot add mustard seeds and let it sputter

Add the curry leaves, sliced onions and tomato

Saute for about 2 minutes time

Add the mashed Kathrikai and Moong Dal

Followed by the Gothsu Powder

Adjust salt and add water for consistency

Let the mixture boil well and get into a gravy consistency.

Serve hot with Ghee Ven Pongal

Traditional Chinese : Veg Fried Rice

noreply@blogger.com (A Kamalika Krishmy) — Fri, 12 Apr 2013 03:01:00 +0000

Fried rice is made from steamed rice stir-fried in a wok, often with other ingredients, such as eggs, vegetables, and meat. It is sometimes served as the penultimate dish in Chinese banquets (just before dessert). As a home-cooked dish, fried rice typically is made with leftover ingredients from other dishes, leading to countless variations.

The many popular varieties of fried rice have their own specific list of ingredients. In Asia, the more famous varieties include Yangzhou and Fujian fried rice. Elsewhere, most restaurants catering to vegetarian or Moslem clientele have invented their own varieties of fried rice including egg fried rice, Indonesian (spicy) fried rice and the ubiquitous "special fried rice".

Fried rice is a common staple in American Chinese cuisine, especially in the form sold as fast food. The most common form of American Chinese fried rice consists of some mixture of eggs, scallions, and vegetables, with chopped meat added at the customer's discretion, and usually flavored with soy sauce instead of table salt (more typical for Chinese-style fried rice). Fried rice made in American Chinese restaurants can vary in appearance, from a dark brown appearance often seen in East Coast establishments, to a light brown appearance often seen in Midwestern American Chinese restaurants. Fried rice is also seen in other American restaurants, even in cuisines with no native tradition of the dish. The dish is also a staple of Chinese restaurants in the many countries around the world

Fried rice is my mom s favorite dish any time we go to a restaurant. She will always always end up ordering fried rice and gobi manchurian gravy. This recipe is in another way also close to my heart. Radio Mirchi had organised a competiion for Mother s day last year. The question was what will you make to make Mother day Special for your mom. My answer was " I would make her favorite meal in restaurant style and make her happy " , I won the first prize and RJ from the station visited my house to taste my cooking and give me the gift hanper.

Ingredients

Cooked Rice - 2 cups

Veggies - 2 cups ( carrot and beans )

Spring Onions - 1 cup

Garlic - 1 tbsp ( minced finely )

White pepper powder - 2tssp

Salt to taste

Oil as required

Method

For fried rice, if you use left over rice, nothing like that.

Chop the spring onions and keep the bulb and stalk separately

Finely chop carrot and beans

In a wide skillet , add a little oil and add the minced garlic

Add the chopped Onion bulbs to the garlic

Add the finely chopped carrot and beans to the sauteed onion garlic

Cook for about a minute

Add white pepper powder and adjust salt

Switch of the flame and add rice to the veggies

Mix well so that the flavors incorporate well

Finally add the spring onion stalks and serve with Gobi Manchurian

Traditional Italian : Veg Pasta

noreply@blogger.com (A Kamalika Krishmy) — Thu, 11 Apr 2013 01:54:00 +0000

Pasta is a type of noodle and is a staple food of traditional Italian cuisine, with the first reference dating to 1154 in Sicily. It is also commonly used to refer to the variety of pasta dishes. Typically pasta is made from an unleavened dough of a durum wheat flour mixed with water and formed into sheets or various shapes, then cooked and served in any number of dishes. It can be made with flour from other cereals or grains, and eggs may be used instead of water. Pastas may be divided into two broad categories, dried (pasta secca) and fresh (pasta fresca). Chicken eggs frequently dominate as the source of the liquid component in fresh pasta.Most dried pasta is commercially produced via an extrusion process. Fresh pasta was traditionally produced by hand, sometimes with the aid of simple machines, but today many varieties of fresh pasta are also commercially produced by large scale machines, and the products are broadly available in supermarkets.

Both dried and fresh pasta come in a number of shapes and varieties, with 310 specific forms known variably by over 1300 names having been recently documented. In Italy the names of specific pasta shapes or types often vary with locale. For example the form cavatelli is known by 28 different names depending on region and town. Common forms of pasta include long shapes, short shapes, tubes, flat shapes and sheets, miniature soup shapes, filled or stuffed, and specialty or decorative shapes.

As a category in Italian cuisine, both dried and fresh pastas are classically used in one of three kinds of prepared dishes. As pasta asciutta (or pastasciutta) cooked pasta is plated and served with a complementary sauce or condiment. A second classification of pasta dishes is pasta in brodo in which the pasta is part of a soup-type dish. A third category is pasta al forno in which the pasta incorporated into a dish that is subsequently baked.

Pasta is generally a simple dish, but comes in large varieties because it is a versatile food item. Some pasta dishes are served as a first course in Italy because the portion sizes are small and simple. The servings are usually accompanied by a side of meat. Pasta is also prepared in light lunches, such as salads or large portion sizes for dinner. It can be prepared by hand or food processor and served hot or cold. Pasta sauces vary in taste, color and texture. When choosing which type of pasta and sauce to serve together, there is a general rule that must be observed. Simple sauces like pesto are ideal for long and thin strands of pasta while tomato sauce combines well with thicker pastas. Thicker and chunkier sauces have the better ability to cling onto the holes and cuts of short, tubular, twisted pastas. Sauce should be served equally with its pasta. It is important that the sauce does not overflow the pasta. The extra sauce is left on the plate after all of the pasta is eaten.

I often make pasta for my niece and nephews. They always say.. it tastes very nice. These kids make my day when they clean off the plate. Especially my nieces who come from US. Love the way they say YUMMY after taking the first bite of the food I make for them.

Ingredients

Pasta - 2 cups cooked al'dente

Veggies - 1.5 cups ( i used color capsicums and beans )

Pasta sauce - 3 tbsp

Oregano - 2tsp

White pepper powder - 1 tsp

Salt to taste

Olive oil as required

Basil as required

Method

Cut the veggies into thin strips

Boil the pasta al dente and set aside

Boil the beans and set it aside

In a wide wok , add a little olive oil and saute the sliced capsicum

After a minute, add the Pasta sauce to it and mix well

Season it with Oregano, white pepper and salt

Ensure that the sauce mixes well with the veggies

Add the boiled pasta and mix well

Adjust salt and serve hot

You can sprinkle cheese scrapping before you serve to add a lovely flavor

Traditional Tirunelveli : Muttai Kulambu (Egg in Tangy Tamarind sauce)

noreply@blogger.com (A Kamalika Krishmy) — Wed, 10 Apr 2013 06:50:00 +0000

This is one dish that has come down via generations in my family, my grand mom used to make it. Mom learned it from her and now I can also make it. There is no written recipe for this dish, it is just by seeing how it is made that mom learnt and that is how I learned it to . It is my favorite dish and makes meal on it own. I love having this on a Sunday afternoon with papad and then dozing off to that heavenly nap.

Ingredients

Eggs - 3 large

Red Chili powder - 3 tbsp

Coriander Powder - 2 tbsp

Tamarind pulp - 2 tbsp

Coconut - 1/2 cup

Cumin seeds - 1tsp

Onions - sliced 1/2 cup

Mustard and Fenugreek seeds to temper

Curry leaves for flavoring

Salt to taste

Oil as required

Method

In a deep pan, heat a little oil and add the mustard , Fenugreek seeds

After they sputter add the sliced onions and saute for about a minute time

Add the Masala powders followed by tamarind pulp

Add a little water , adjust salt and let it boil for about 5 minutes

In the meanwhile, make a smooth paste of coconut and cumin seeds in a blender

Add this mixture to the boiling gravy

Adjust salt and let this boil for about 15 mins.

The raw Masala smell should be eliminated by the end of 12 minutes or so

Keep your flame very low and add the eggs one by one

Break the eggs into the gravy and mix very gently.

Make sure that the egg is cooked well at the same time it should not crumble down into small pieces

Serve this hot with rice and papad

No side dish required as egg will serve the purpose

Traditional Maharastrian Puran Poli

noreply@blogger.com (A Kamalika Krishmy) — Tue, 09 Apr 2013 05:24:00 +0000

Puran Poli is a Maharashtrian dish. The Poli is in itself a delicious sweetmeat and is often eaten as such. It may be served with a spoonful of ghee. Poli is often served with milk, which may be sweetened or flavored with almonds and pistachio. In certain areas, polis a tangy, tamarind-based sauce (similar to the base of pulihora) is served with the Poli to enhance the experience by combining very disparate flavors In Maharashtra, the tangy sauce is called katachi amti.

In Goan cuisine and the cuisine of the Konkani diaspora in Karnataka and Kerala, punn-poli or Holgi, is generally served with coconut milk flavored with nutmeg and sweetened with jaggery.

In other parts of Karnataka, holige or bele obbattu is served with ghee and hot milk. A variant of the bele obbattu is the crunchy kai obbattu that is prepared with jaggery and coconut. This is usually eaten dry with ghee.

In the Vidarbha region of eastern Maharashtra, the puran polis are soft, since the stuffing is made with jaggery. In western Maharashtra, the powdered white-sugar version is preferred, resulting in a crunchy puran pol . It is a dessert served during auspicious occasions and during important festivals such as Holi, Padwa in Maharashtra. Although it resembles like a roti, a poli is actually very different. It is made mostly during holi when the bonfire is lit.

The method of preparation varies from place to place. Sometimes grated coconut is added in Konkan. Coconut palm jaggery may sometimes be used. Similarly a mix or sugar and jaggery both can be used as a sweetening agent. Normally nutmeg is used as a flavoring agent along the coast which is replaced by cardamom or sometimes both elsewhere.

Methods of rolling the stuffed dough may differ too. Normally, it can be rolled using rice flour which makes the rolling very convenient. On the other hand, in some recipes flour is not used at all, oil or ghee is used to roll it into a flatbread instead. The rolled bread can be roasted with our without any ghee or oil, which sometimes is smeared after its completely cooked

Ingredients

Stuffing

Split Bengal gram 1 1/4 cups

Jaggery grated 1 1/2 cups

Saffron (kesar) a pinch

Green cardamom powder 1/4 teaspoon

Dough

Refined flour (maida) 1 1/2 cups

Salt a pinch

Pure ghee 1/2 cup

Method

Stuffing

Wash and boil chana dal.

Drain and coarsely grind it.

Prepare Jaggery Syrup, using water and Jaggery

In a pan add the dal, jaggery Syrup, saffron, cardamom powder and mix well.

Cook, stirring all the time till dry.

It should resemble a soft ball.

Remove and cool.

Divide the stuffing into sixteen to twenty equal portions and roll into balls.

Dough

Mix maida and salt along with a pinch of Turmeric powder

Add sufficient water to make a soft dough.

Cover with a damp cloth and keep aside for one hour.

Divide dough into sixteen to twenty equal portions and roll into balls.

Flatten each ball in your palm, stuff with one portion of puran (stuffing), cover and seal the edges.

Dust it with flour and roll out into four to five inches diameter disk of medium thickness.

Heat a tawa and cook puran poli until done on both sides.

Remove. Serve hot with generous helping of pure ghee on it.

Badam Kheer

noreply@blogger.com (A Kamalika Krishmy) — Mon, 08 Apr 2013 16:05:00 +0000

Last day of First Week marathon. It is a dessert for my Party Menu.

A simple dish that can be made ahead and served in a big bowl or in individual portions.

Yes it is the heavenly sinful Badam Kheer. This has always been my favorite when I visit Shree Mithai. This dish in particular is very close to my heart. A small story on why it is close to my heart. When I made this dish and took it to office, a colleague of mine could not resist when she saw the Kheer and had about 7 spoons of the Kheer. Now you may wonder what is so special about her having so much Kheer. The point is that, she was on a strict diet and never budges for any delicacy that might ruin her diet. She made my day, I did not have the heart to stop her. She made my day by her act.

Ingredients

Badam - 2 cups soaked in milk

Milk - 1.5 litres

Sugar - as per taste

Badam and Saffron strands for garnish

Method

Soak the Badam in warm milk for about an hour s time

In the mean time boil and milk and keep it aside

Blend the soaked Badam into a smooth paste.

Add the blended paste and sugar to the boiled milk

Keep stirring in low flame till the whole mixture thickens

Dissolve saffron strands in a little milk and add to the Kheer

Saffron adds color and flavor to the Kheer

Chicken Curry

noreply@blogger.com (A Kamalika Krishmy) — Sat, 06 Apr 2013 16:48:00 +0000

For the very first time in the history of my blog, it is a non vegetarian dish. Yes, my very first attempt to make Chicken curry. And by god s grace, it turned out to be awesome. People who tasted it was surprised that I made this dish, without tasting it. ( you guys must know by now , that I am a vegetarian )

I owe the success of this dish, to a friend/colleague of mine, who motivated me to prepare this. It has actually given me the confidence that I can cook non veg dishes without tasting them.

Ingredients

Boneless Chicken - 1/2 kg

Onions - 1 cup sliced

Tomato - 1/2 cup sliced

Red Chili powder - 2 tbsp

Coriander powder - 1 tbsp

Turmeric powder - 1 tsp

Ginger Garlic Paste - 1 tsp

Salt to taste

Oil for cooking

Mint and Coriander for garnish

Coconut - 1 cup

Cashew nuts - 4 or 5

Spices - clove, cinnamon, cardamom, bay leaf, saunf

Method

Clean the chicken and cut them into small pieces

In a pressure pan, add a little oil

When the oil is hot add the spices, followed by the sliced onions and saute well

Add a bunch of Coriander and Mint leaves to this and saute for about a minute

In the mean while, blend the coconut and cashew into a smooth paste and keep aside

Add the tomatoes when the onions are translucent followed by ginger garlic paste

Add the cleaned and cut chicken pieces

Season it with red chili powder, coriander powder and turmeric powder

Mix well so that the spices and Masala powders cover the chicken pieces

Add the coconut paste and adjust salt at this stage.

When the mixture comes to a boil, close the pressure pan and cook for three whistles

After the pressure gets released , open the lid

Garnish with Coriander and Mint leaves

Serve hot with Jeera rice or roti

Idiyappam with Channa Masala

noreply@blogger.com (A Kamalika Krishmy) — Fri, 05 Apr 2013 14:52:00 +0000

Whenever I go to a party, the dishes are mostly heavy or rich in taste and flavor. Like Paneer Butter Masala or aloo Gobi Masala stuffed Paratha or Bisi Bela bath. I always feel we should give some room for light food for elderly people and children. Some food that is light on the stomach and will not affect anybody's health. That is how this dish comes into this list.

Idiyappam with a light spiced Channa Curry

Ingredients

Idiyappam

Rice flour - 2 cups

Hot Water - 1 cup

Oil - 2 tbsp

Salt - to taste

Channa Masala

Channa - 1 cup ( Soaked overnight and boiled )

Onion - 1 cup sliced

Tomato - 1 cup sliced

Red Chili Powder - 1 1/2 tsp

Coriander Powder - 1 tsp

Salt - to taste

Spices - clove, cinnamon and cardamom

Coriander leaves - to garnish

Method

Idiyappam

Take the rice flour in a large wide bowl

Boil water with the oil in it

Add the hot water to the flour and mix well

Blend the flour to bring it to chapatti dough consistency

Set this aside for about 10 minutes

Heat the Idli cooker with water for 5 mins

Fill the Idiyappam Maker with the prepared rice dough and press it to make the Idiyappam

Steam it for about 10 - 15 mins.

Lovely string hoppers or Idiyappam will be ready

Channa Masala

In a heavy bottom wok, add a little oil

When the oil is hot , add the spices followed by sliced onions

Saute the onions and then add the sliced tomato

Add a little water at this stage along with red chili and coriander powders

When it comes to a boil add the boiled Channa and adjust salt

Add coriander leaves for flavoring

Serve this combo as a part of your party menu, you are sure to get many compliments

Check what my fellow bloggers are cooking for Day 1 Week 1

Chole Briyani / Channa Briyani

noreply@blogger.com (A Kamalika Krishmy) — Thu, 04 Apr 2013 05:55:00 +0000

We are on the fourth day of Party food and today its gonna be a main course dish. I have had this dish way back in 2008 I am not sure. Srivalli had got it for the first ever food bloggers meet. It was a wonderful wonderful meet I should say when I got to meet few fellow bloggers and got to know the faces behind the blogs. That was the start , from then on my friends on the blogging side has always been growing and I simply love it.

I have tried to recreate Valli s Channa Pulao at home several times, but hers is always the best. This is my version of the dish. I loved the dish, so did my family and colleagues

Ingredients

Chole - 2 cups soaked overnight
Basmati rice - 3 cups
Red chili powder - 2 tbsp
Coriander Powder - 1 tbsp
Fresh Coriander Leaves - 1 cup
Mint Leaves - 1 cup
Sliced Onion - 1 1 /2 cup
Sliced Tomato - 1 cup
Spices - cloves, bay leaf, cardamom and cinnamon
Ginger Garlic Paste 1 tsp
Salt - to taste
Butter - as required

Method

Soak the Channa overnight

Rinse it well and set aside

Clean and soak basmati rice in 4.5 cups of water

In a pressure pan / cooker, heat a little butter

Add the spices to it and saute for 15 secs

To this add the sliced onions followed by Coriander and Mint leaves.

Saute this well.

(I love the aroma at this stage, its heavenly)

Add tomato, ginger garlic paste, red chili powder, coriander powder and salt at this stage

Saute for 2 minutes

Add the soaked Channa and Basmati rice along with the water in which it was soaked

Adjust salt and close the pressure pan / cooker

Cook for two whistles in high flame and then one whistle in low flame

Steaming Channa Briyani is ready for you

Hungry ? Come over and grab a plate.

Check what my fellow bloggers are cooking for Day 1 Week 1

Pomegranate Litchi Mocktail

noreply@blogger.com (A Kamalika Krishmy) — Wed, 03 Apr 2013 10:17:00 +0000

Mock tails are very famous in parties, you just make your imagination run wild and vola you will get the best combinations . Summer means more of heat, sweat, dehydration, ice creams, juices, smoothies, milkshakes and of course lot and lot of play for kids. How do we keep them away from dehydration and heat, simple fruit juices. You can find the benefits of Litchi here . It is an exotic fruit that is low on calories and cholesterol but high in fiber content. This along with Pomegranate makes a wonderful combination. I made this by chance at home and it tasted so well, that I make it whenever Litchi is available.

Ingredients

Juice of Litchi - 1 cup

Juice of Pomegranate - 1 cup

Sugar - add as per taste

Method

Clean litchi and make juice out of it in a blender

Clean Pomegranate pearls and make a juice of it in a blender

In a jar, mix both the juices and chill in refrigerator

Serve in a tall glass, with one or two pulp of Litchi

Check what my fellow bloggers are cooking for Week 1

Pineapple Cherry Cheese Sticks

noreply@blogger.com (A Kamalika Krishmy) — Tue, 02 Apr 2013 16:20:00 +0000

Very very simple and neat party food or rather it can be called as a finger food. If you are throwing a cocktail party this is one starter which you should not miss. Especially if you are serving wine. Cheese and Wine are the best combination. Again even in that pairing, you can have a variety of cheese that can be paired with wine.

My recipe for today is a very simple one. Pineapple Cherry Cheese Sticks. This is an easy dish that can prepared by kids too. It is a no cook dish.

Ingredients

Pineapple - 2 cups cut into small squares

Cheese Cubes - 2 cups

Cherry - 2 cups

Tooth picks - as per requirement

Method

Take a tooth pick, and arrange pineapple piece followed by cheese and cherry

Do the same for all the tooth picks

Arrange them in a round plate and serve on the table

It is a very attractive dish for your party

Check what my buddies are cooking

Minestrone soup

noreply@blogger.com (A Kamalika Krishmy) — Mon, 01 Apr 2013 09:26:00 +0000

I am a huge fan of soups. When I say huge, really huge. I can just love of various soups for all the three times of the day and feel very happy about it . Every time I visit an Italian resto, I so look forward to have Minestrone Soup. I feel its is a meal on its own. It is packed with proteins and nutrients. And has a lot of Veggies in it. Without any further wait. Here is my version of the soup which I made for dinner and served it with some Garlic Roll, baked by my friend

Ingredients

2 tablespoons extra-virgin olive oil

1 large onion, diced

4 cloves garlic, minced

2 stalks celery, diced

1 large carrot, diced

1 1/2 cups green beans

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and freshly ground pepper

1 cup diced tomatoes

6 cups Vegetable Stock

1 cup kidney beans, drained and rinsed

1 cup pasta

1/3 cup finely grated Parmesan cheese

Method

Heat the olive oil in a large pot over medium-high

heat. Add the onion and cook until translucent, about

4 minutes. Add the garlic and cook 30 seconds. Add

the celery and carrot and cook until they begin to

soften, about 5 minutes. Stir in the green beans, dried

oregano and basil, 3/4 teaspoon salt, and pepper to

taste; cook 3 more minutes.

Add the diced and crushed tomatoes and the

vegetable stock to the pot and bring to a boil. Reduce

the heat to medium low and simmer 10 minutes. Stir

in the kidney beans and pasta and cook until the pasta

and vegetables are tender, about 10 minutes. Season

with salt. Ladle into bowls and top with the Parmesan

and chopped basil.

Check what my fellow bloggers are cooking for Day 1 Week 1

Blogging Marathon 27th Edition : Week 1 Party Food

noreply@blogger.com (A Kamalika Krishmy) — Mon, 01 Apr 2013 09:17:00 +0000

We a group of bloggers are starting, a month long marathon of recipes under four categories.

First Week is Party Food.

In the coming days you will see, a complete party menu starting from Soup, Starters, Main course to Desserts

The menu for this week is

Minestrone Soup

Pineapple Cheese Sticks

Chole Briyani

Fried Rice

Gobi Manchurian

Chicken Gravy

Badam Kheer

I will link my recipes here as and when it gets updated . Keep watching this space for more interesting recipes this whole month.

SuperChef Chennai - Title Winning Recipe

noreply@blogger.com (A Kamalika Krishmy) — Wed, 20 Feb 2013 13:54:00 +0000

Im very happy to say that I am still basking in the glory of winning the SuperChef Chennai Title under the Appetizer Category. I made Zucchini Jalapeno Cheese Balls with Red Pepper Filling on a bed of Capsicum salad served with a mint dip. I have been asked for this recipe again and again by many people. so here I go.

Ingredients

Zucchini - 1 cut into small pieces

Jalapeno - 2 small pieces ( pickled)

Parmesan cheese - 1 cup shredded

Cheddar cheese - 1 cup shredded

Fresh herbs - parsley and basil

Powdered pepper - 1 tsp

Red Pepper - 1 cup cut into cubes

Tomato - 1/2 cup

Bread Crumbs - 2 cups

Maida flour - 1 cup

Corn flour - 1 cup

Method

Saute Zucchini using a little oil

Saute Red pepper cubes and set aside

Saute the tomato along with some fresh herbs and keep it aside

Make bread crumbs , by blending bread in a blender

Cut Jalapeno into very small pieces.

Make sure you do not overdo Jalapeno as the flavor should not be predominate in the dish

In a wide bowl add the shredded cheeses.

Followed by zucchini and jalapeno

Add some fresh herbs and bind them together

Blend the red pepper and tomato into a smooth paste

Make a smooth batter with Maida and Corn flour

Make small balls with the cheese mixture

Make a dent in the middle and place some of the red pepper and tomato mixture

The idea is that, when the cheese ball is cut into two halves, the center part should be red in color while the outer circle should be white in color

Close the ball and roll it over plain Maida flour

Now dip this in the Maida , corn flour batter

Roll it over the bread crumbs and set it aside

Heat oil in a wide skillet

When the oil is hot enough drop each of the balls one by one

Deep fry till its golden brown

Remove on a tissue paper and set aside.

Serve it on a bed of Capsicum Salad and along with a mint dip

Mint Dip

Blend the following to a smooth paste

1/2 cup Coriander leaves

1/2 cup Mint Leaves

1 pod of garlic,

2 tsp of Lemon Juice

1 tsp of Mayonnaise

Salt to taste

Saute zucchini and red pepper

Make bread crumbs using french bread

Ensure that the oil is hot enough. Just a few seconds is enough for the Cheese balls to be done

Decorate it with Black Olives in a tooth pick.

Zucchini Jalapeno Cheese Balls on a bed of Capsicum Salad with a minty dip

Now isn't it a treat for the eyes?

Journey to SuperChef Title - Final Cookout

noreply@blogger.com (A Kamalika Krishmy) — Tue, 19 Feb 2013 09:06:00 +0000

This is in continuation of my previous post of SuperChef Chennai - Semi Finals. After getting the SuperChef Chennai Finalist Apron, I did celebrate a bit with my sister. But more important was for me to get ready for the Ultimate Cook Off Finals.

This was the most exciting part that I was waiting for. Cooking in a live kitchen. It was a motivating factor for me from the beginning to be at the kitchen of park, cook from its pantry. I was sure it will be a different and a wonderful experience.

A huge clock was used to keep a tab on the time allocated for us.

Work stations

Mixers and Deep friers

Ovens for use

Whippers

Plates in various shapes and sizes. I love white plates. I loved all the plates they had provided but my choice was a long rectangular one.

A pantry that had all FRESH Herbs, veggies, cheese, spices. For any cook I would say, a well stocked pantry is bliss. So was it for me too.

We were given a brief introduction about what was there in the pantry and how we should go about making the dish. The rules were, we should make an appetizer using the secret ingredients that will be given to us. We were given three ingredients and were supposed to use at-least two of them in our dish

As we settled in our work stations,Farheen requested each of the finalist to give a brief introduction about us.

Me giving the introductory talk

The vegetarians were given Zucchini, Jalapeno and French Bread while the non vegetarians were given Chicken, Prawn and Olives

I stared for a good 5 minutes at the ingredients given to me and then decided to make Zucchini Jalapeno cheese balls stuffed with red pepper , served on a bed of capsicum salad served with a minty dip

Mentor chefs were there to help us with our cooking.

Sauteing veggies, zucchini for the cheese balls and red pepper to be blended

Making bread crumbs from the french bread given to us

A section of the audience who were supporting the contestants.

Well looks like Farheen , Gunit , Tarla Dalal and Vicky Ratani having a serious discussion.

Tarla Dalal, walked upto my workstation and asked what I was making,she was pretty excited to hear my dish

Frying the cheese balls

Cheese balls in the making

My Wall.. My Support . Tasneem Aunty . Love you so much aunty for all the love and support you give me. She was there encouraging me, telling me that how much time has gone by and more than the most. She was very very confident that I will win the competition.I am so glad , that I lived up to her belief in me.

After I had finished cooking.

Zucchini Jalapeno cheese balls stuffed with red pepper , served on a bed of capsicum salad

Waiting for our names to be called, to present our dish to the panel of judges.

My dish before the judges. There were five judges, Vicky Ratani, Ace Food Photographer Priya, Tarla Dalal, Chef Rajesh and Chef Archana

Words of the judges : Tarla Dalal : Impressive Presentation

Chef Rajesh and Chef Archana : Very Tasty

Vicky Ratani Tasting the cheese balls

Photographer Priya, takes a closer look at the dish

Twelve finalists pose as the judges have a discussion about their final choice for the title winner

With the judges before the top three dishes were named.

The names were read in a random order, as the organizers wanted to keep the surprise till the dinner party.

My name was read at the last. I had to wait for another 8 hours to know which place I got.

All said I was very very happy at that moment that I was one of the top three. I missed my mom and dad , who were not in Chennai at point of time.

The same day, before dinner, when the results were announced, I was thrilled to know that I topped the Appetizer Category. My Chitappa, Chithi and sister was there to support me. They were so so happy to see me receive the first place. My mom was an important person who motivated me completely and believed that I will win from the very minute I entered the competition

After the results were announced, I had a chance to talk to Chef Rajesh, Chef Archana and Chef Santosh. All of them , said that the taste of my dish was very good, and that is the reason my dish was able to beat the non vegetarian dishes. They also said that , they could see the passion I had for cooking from the way I handled the dish and the way I speak about food.

This was the best gift I could ever get. These compliments mean a lot to me.

Never to forget , my group of girls Deeps, Arthi. Jenny, Tasneem Akbari, Avanti, Yalini, Preethika and Aunty who were completely online in whatsapp checking the results. Everybody were waiting with baited breath to know who the winner was, they all were super thrilled so much as I was. thanks girls for the support and love you shower me with.

Many thanks to the judges and sponsors for this wonderful event. Thanks MCLC 38 for providing a wonderful platform to unleash our talent.

Journey to SuperChef Title - Semi Finals

noreply@blogger.com (A Kamalika Krishmy) — Tue, 19 Feb 2013 06:41:00 +0000

Cooking has always been a passion, maybe I take it after my grandmothers or my mom or was it a situation that I had to start cooking, I am not able to single out any one reason that attributes to my passion. I have always longed to achieve something in this field of cooking. Many of my colleagues who have tasted my food have asked me when am I going to open a resto or why don't you participate in any cooking competition. I knew it was a huge thing for me, and was quite not sure if I had it in me for competitions. But I was wrong, there came along my way SuperChef Chennai Contest. The journey through this competition has been a wonderful and remarkable one.

When SuperChef Chennai contest was announced, two people had called me up and asked me to participate.They also said, that they were reminded about me when the contest was announced. I was so happy that someone is reminded about me when they hear about cooking.

This competition was conducted by members of Madras Cosmopolitan Ladies Circle 38 and what more it was for a very noble cause .The proceeds from this competition were given to Adyar Cancer Institute. Having lost two people in the family to this dreadful disease, I fairly know the pain behind this dreadful disease and also wanted to contribute to this cause.

The competition was to be done in three phases. First phase, the organizers invited registrations from general public under three categories, Appetizers, Main course and Desserts. We were given a choice to submit more than one recipe under each category. Listed below are my submissions

Appetizers

Tomato Tartlette with Ricotta Cheese

Main Course

Three Cheese Ravioli

Desserts

Strawberry Panacotta

Illaneer Payasam

I was selected under the Appetizer Category.

And we were asked to prepare the recipe that was selected to be presented for the Precooked Semi Finals.

I baked Tomato Tartlette with Ricotta cheese and took it for the semi finals.

I had arranged it on a white plate and made a salad with Rocket Leaves, Black Olives and Parmesan cheese

Used Chocolate Balsamic Vinegar to give it an outline

To be honest, I was not satisfied with my dish, as much as I thought that I not gonna make it to the finals and not gonna wear the SuperChef Finalist Apron.

Chef Rajesh and Chef Santosh, tasting the dishes

Karpagam and myself shared a table in the semi finals round

Farheen explaining what the judgements were based on and near her you can see the SuperChef Aprons ready to be given to the finalists.

Chef Rajesh, with the list of finalists

But as I waited with a little disappointment in my mind, Chef Rajesh was getting ready to announce the 12 finalists.. And vola... my name was called. I was stumped , surprised, shocked, to hear my name.

Can you see the surprise in my face. Me in the finals.. Yaay..

I still cant believe that the apron is being given to me

I join the band of finalists with still an awe struck expression.

The twelve finalists with the judges and Vicky Ratani.

Announcing Kid's Delight - Back to Hostel Food

noreply@blogger.com (A Kamalika Krishmy) — Sun, 17 Feb 2013 08:13:00 +0000

Cooking for the kids is always a wonderful job. Be it a holiday or a weekend, you end up cooking up a storm to meet their demands. Each occasion would demand a different dish to be rustled up and you can well plan ahead.

Kid's Delight, started by Srivalli, is one such event that's only for Kids and Kid approved dishes. It need not only be your own kid, it can be your relative or even your childhood dishes that you remember. Only criteria being it should cater to some harassed mom, to cook for her kid.

I have the pleasure to host Kid's Delight again, this time themed on Back to Hostel Food. Now sending kids to hostel is a painful thing, however there might be a need for it. So when you do send them back, you should be sending them with loads of food that they can still enjoy right.

So "Back to Hostel Food" is just that. Cook anything that can be packed and stored for a while and send them to me.

Guidelines for the event:

Event starts from Feb 16th and ends on Mar 15th.
Link back to Srivalli's Kid's Delight Announcement Page
Entries should fall under the requirement of being packed and sent.
Has to be Kid approved.

Coconut Balls for a Sweet Beginning

noreply@blogger.com (A Kamalika Krishmy) — Thu, 03 Jan 2013 11:00:00 +0000

Wishing everyone a Very Happy New Year 2013. Let me start the new year wishing you all the best of best health, peace of mind and wealth. May you all be given a lot of strength to travel through this year seamlessly.

I am sure many of you would have resolutions.. My top priority resolution is to give quality time to my blogs. Set a dedicated time for it along with my normal chores. I hope to live up to my resolution.

Im starting the year with a sweet recipe, it is also an entry for an event which is being hosted by a fellow blogger and good friend Veena.

Festival days always, have a lot of coconut that is being broken for Pooja and for cooking as well. How do u use the large quantity of coconut. I decided to make my grandmother s favorite sweet, coconut balls aka thengai urundai. This is also a famous street food in the villages during festival times.

Ingredients

Coconut scrapping - 2 cups

Sugar - 1.5 cups

Cardamom powder - a pinch

Method

In a heavy bottomed wok add the coconut scrapping

Saute coconut for about 3 minutes

Add sugar to the coconut and keep stirring

After about 15 minutes you will see that coconut and sugar blending together and forming mixture

Remove from fire and wait till the mixture comes to a hand bearable temperature

Make them into small balls and leave them to dry for an hour's time.

You can store them for 3 days, if it is not been gobbled yet.

Happy New Year 2013

noreply@blogger.com (A Kamalika Krishmy) — Mon, 31 Dec 2012 18:30:00 +0000

Wishing all my readers a very happy new year.

May your lives be filled with Happiness, Joy, Peace Strength and Positive thoughts.

Let us march into a world where there is hope for humanity, kindness and respect for fellow beings

PS: These roses blossomed in my garden and are sitting on my laptop ;)

Grand Sweets and Snacks : Homely Taste

noreply@blogger.com (A Kamalika Krishmy) — Thu, 06 Dec 2012 17:14:00 +0000

Exactly a week ago , it was mom and me time. We were out shopping and had decided to have dinner outside. The highlight was the time at which we decided to step out for shopping and dinner

It was around 8 pm. We happily finished shopping by 9 15 pm and mom insisted we have dinner at Grand Sweets and Snacks Amirtham at Bazulla Road.

I kind of like the leaf structure in which Amirtham is written

A huge Pillaiyar/Ganesha welcomes you. He is a cute guy and mom likes him very much.

While we waited for our order to be served, I took a quick look around wanting to know what all does Grand Sweets offer to its customers

Various Sweets, of course traditional ones.

Delicious Thokkus, Gonugura, Tomato. They also have Vatha Kulambu Paste for which I have my friends who vouch for its taste

Pickles, Lemon, Tomato

They also offer you spicy Sambhar podi, Dal podi, and Rasam podi

You get freshly prepared Badam Milk.

Coconut and Dal Poli

The most interesting things to me is their open kitchen, where you can see what dishes being made and how they are being prepared

First to come was Idly. It was made out of batter made from rice and urad dal. Not the ones where it is made from rice flour. It was soft and hot. Sambhar was the best. It tasted just like the ones we have at home and chutney was freshly made. The tadka for it was just perfect.

I stress upon all these points as we went to the restuarant at 9 15pm

Next on the list was Chole Batura. This too was hot and most important Chole was not very spicy. It was mildly spiced and was of the right consistency

Mom and me digged into this batura

We ordered Idiyappam with Coconut Milk. Idiyappam was soft and again was served hot.

One thing which I did not like was the leaf on which Idiyappam was served did not look good

This is not the kind of leaf we get served in restaurants.

We finished our dinner with a hot cup of traditional filter coffee.

Traditional jars used for storing pickles and salt were put up on display. I saw a few kids asking their mothers, what they were. Guess we will be the last generation to get a hands on experience of using these

Miniature model of the AAMI that our mothers and grand mothers used for making chutneys and thogaiyals.

The taste of those dishes, were truly amazing. Some old practices needs a little rekindling,

Grand Sweets and Snacks is located at

The Grand Sweets & Snacks
37/18, Bazulla Road,
T Nagar, Chennai 17
Ph: 42124466

My ratings

Food : 8/10

Ambience : 7/10

Service : 8/10

Price : 8/10

Momos made by the hands from Tibet

noreply@blogger.com (A Kamalika Krishmy) — Wed, 05 Dec 2012 10:59:00 +0000

Ashvita has been one of my favorite restaurants Been there a couple of times and liked their garden restaurant This time around I was there for a different reason. Ashvita was conducting Momo making classes. I had missed it the first time and did not want to miss it this time. It was a nice experience to learn how to make Momo from the hands of an expert. Chef Anoop, was our instructor for the day. He has an amazing talent of folding Momos. Please have a look at the two videos in this blog and you will get to know his talent.

Chef Anoop

Momo covering in the making. Maida dough with a little salt

Pinch small balls and make them into small puris

There were five different fillings with which Momos were to be made

Mushroom and Spinach

Vegetable Momos

Tomato Cheese Momos ( the yummiest )

Chicken Momos

Two different sauces with which we can have Momos with

Mint sauce and Grilled tomato sauce

Chef shows us how to make the Momos

Videos on how Momos weer folded

This was my try in folding a Momo

Participants trying to make Momos

Various shapes that can be done

Traditional Dimsum

Momos ready to be steamed

Steamed and ready to eat Momos

My plate and what more I got to ate the one that I made

Another way of making Momos, Pan fried ones with a little butter and finely minced garlic.

To make Deep Fried Momos, dip the steamed Momos in a batter of Maida and Corn along with a pinch of Salt

Deep Fry them in hot oil

Crispy Momos ready to eat.

These crispy Momos can be tossed in tomato sauce with a little red chili flakes, spring onions and finely minced garlic to get an oriental flavor.

I enjoyed learning to make different shapes of Momos.

Gormei Market : A Culinary Expedition

noreply@blogger.com (A Kamalika Krishmy) — Tue, 04 Dec 2012 09:22:00 +0000

Organic foods are foods that are produced using methods that do not involve modern synthetic inputs such as synthetic pesticides and chemical fertilizers. Organic foods are also not processed using irradiation, industrial solvents, or chemical food additives. The chart given below will help you understand better about Organic foods and Natural foods.

If you looking for unique foods to enhance your culinary experience, well, look no further !! Fajita and Tagine kits, Sushi and Arborio rice, Bruschetta breads, Udon and LoMein noodles, Quinoa and Cous-Cous, Tacos and Tortillas. No matter the cuisine,Gormei Market is your answer. Chennai's only specialty food superstore offering a wide range of food products from all over India and Around the World

Owned by Anand and Shriram. They are the pioneers of this concept in Chennai, truly enterprising and energetic partners. They are the store and helps you find the product you are looking out for. And what more, they treat every customer with their wonderful and infectious smile

You name a cheese and it is there for in Gormei Market.A separate counter dedicated to Cheeses.

Ricotta, Brie, Feta, Mozzarella, Parmesan (grated and block), Cheddar, Cream Cheese, Camembert, Gouda, Blue Cheese, Mascarpone, Cheese Sticks (for kids) !! Its a cheesy stuff after all.

Daily fresh organic milk and curd are a specialty here

Various beverages, Indian and International are at your finger tips

Chocolates , now who can resist them. Here again, you have the desi brands along with the Lindt chocolates My personal favorite is the dark chocolate from Lindt

Organically grown vegetables can be see in the first counter at Gormei Market Asparagus, Zucchini, Broccoli, Capsicum, Leeks, Ice burg Lettuce, Mushroom, Spring Onion, basil, thyme, parsley, methi, mint etc. I have picked up their capsicum and Broccoli Trust me the shelf life is much longer than the normal veggies we buy

I never heard of Organic snacks until I saw them at Gormei Market.

Thinai Mixture, Organic Kaaraaboondhi & Ribbon Pakoda, Brown Rice Murukku, Orange Cookies, Organic Cocoa Pak, and more. Enjoy !

London Diary ice creams for you

Canned and Dried fruits for all your baking needs

Premium coffee at Gormei Market !!

Coorg-grown Arabica coffee beans, a coffee/chicory powder blend (85/15), and an instant filter coffee decoction option; also available is a choice of Organic pure coffee powder.

Olive Oil, Canola Oil, Rice Bran Oil, Coconut Oil, Sesame Oil, Ground Nut Oil, Mustard Oil, Flaxseed Oil, Sunflower Oil, Almond Oil, Walnut Oil, Grapeseed Oil, and other flavored Olive Oils such as Basil, Red pepper, Chili Pepper, Black Truffle, Garlic, and Lemon!!

A variety of Vinegar, White wine, Red Wine, Green Grape, Champagne.. oh my I am lost for choices.

Mexican, Italian, Japanese, Chinese, Italian. ingredients to cook dishes from various cuisines, under one roof : Gormei Market

Organic milk is another special product at Gormei Market. Even soy milk is organic

Naturellement, a company of confectionary and culinary artisans, produces the highest quality natural and organic gourmet foods of international standard. It is located at Auroville, Pondicherry; it focuses on giving self-empowering work and training to women from the local villages around Auroville.

Wanna make Pizza or Pasta, ready made sauces from various brands under one roof. That is Gormei Market.

Olives, black or green, whole or pitted, normal or stuffed, any brand is available here

Want to surprise your loved ones and friends ?? Now you can with Gormei Market's fine food gift baskets !! You set a budget and, let them know what you would like and the basket ready for you...!! Its that simple !!

Gormei Market now carries an extensive choice of nuts and dry fruits (& seeds) !! Apart from the health benefits, they make an excellent snack alternative !!

Almonds, walnuts, dates, cashews, apricots, macadamias, pistas, date bar, flax seeds, flax-seed oil, pumpkin seeds, sunflower seeds, fig bar, apricot bar, etc

Their organic products range from staples (rice, dals, millets, spices, oils, ghee, cashews, raisins etc), pasta, pasta sauce, olive oil, breakfast cereals, muesli, bread, jams, peanut butter, green tea, white tea, quinoa, couscous, honey and many more !!

Frozen foods ranging from prawns to sausages, from ready to cook fish fingers to cutlets are available here.

On the whole, shopping at Gormei Market is an experience on its own.

Gormei Market is located at

2nd Main Rd, CIT Colony,

Mylapore, Chennai,

Tamil Nadu 600004

(behind Focus Gallery)

Phone : 42172228

Store Timings : Mon - Sun: 9:00 am - 9:00 pm

13, First Crescent Road

Gandhi Nagar, Adyar (beside Crimson Chakra)

Facebook Page : http://www.facebook.com/gormeimarket?fref=ts

Chao - Truly Asian

noreply@blogger.com (A Kamalika Krishmy) — Wed, 28 Nov 2012 07:14:00 +0000

A recently conducted workshop by Chennai Food Guide on Thai cooking, brought my interests back to this cuisine.I learnt a lot from this workshop, and my affinity for the cuisine is growing.

I gathered up my courage to taste Thai food in Chao, when it came my way through Chennai Food Guide.

I should say my experience was totally wonderful and will never stay away from Thai Food in the future. A Visual treat of the dishes we were served at Chao.

Devil's potato : Crispy fried and sauteed potato wedges

Crisp on the outside and soft inside, it had the perfect blend of flavors

Green Mango Salad : Juicy Raw mangoes, cut in julienne along with onions , green chilies and lime.

It was tangy and crunchy. I loved this dish a lot. A simple dish that can be recreated at home.

Corn Tartlets - Tartlets filled with crispy corn kernels.

A very convenient finger food, which can be assembled for parties in no time.

One thing which surprised me was the presence of Curry Leaves on the Tartlets.

Veg Dim Sums : Ahh my favorite in Chinese and Thai Cuisine. The shape was different from the normal ones, and the filling was a little bland . I wish to make them at home some time.

Wasabi Prawns - Crispy fried Prawns tossed in smooth Wasabi mayo.

Basil Chicken - Fine Minced tender chicken served in hot basil sauce

Being a vegetarian, I do not know about the taste first hand. But my fellow CFGians said that it tasted good

Mushroom Pepper Salt - Crispy & juicy mushrooms tossed in pepper, chili flakes and garlic and served on a bed of fried noodles. Fried noodles were made of rice and reminded me of Arisi vathal. Mushrooms tasted good

Vietnamese Rice Roll - Stir Fry Vegetables rolled in paper rolls.

The rolls are not neither deep fried nor steamed. I would say the easiest dish to make, if the filling is ready.

Singaporean Bee Hoon - Fine Rice noodles with bean sprouts.

I almost felt like having veg Semiya, the appearance was so similar to it.

But the taste was Thai.

Vegetarians having so many options is Thai cuisine is something new to me

Or may be I did not venture into it, for so long.

Jasmine Rice : I had an idea that it would smell Jasmine, but I was wrong. It is a wonderfully flavored rice when had with Thai Curries tastes very good. We were served Thai Green Curry to have along with Jasmine Rice

Thai Green Curry : Signature dish of Thai Cuisine. Thai green curry that is very aromatic and beautiful to serve

Cashew Garlic Garden greens - Stir fried vegetables mildly cooked with Garlic sauce and cashews

This dish was spicy and tasted the same spiciness when mixed with Jasmine rice .

Tub Tim Grob - Water chestnuts in coconut milk served with crushed ice

This is my favorite in the whole menu, I had two servings of this dessert.

Simple yet tasteful.

A word about the ambiance in Chao. They have a number of wood carvings that decorate the walls. And a wonderful arrangement of lights to complement the walls. One thing in particular that caught my attention was the ceiling, it gave the feeling of Autumn, dried leaves. The interiors are done by Ramesh Thamilman Chao also has a private lounge in its basement where you can organize your private parties

I have always stayed away from Thai food after the first disastrous experience, which was 5 years ago. Now I have started liking Thai food after the dinner at Chao. I completely enjoyed it.

I only wish that they maintain the standards of quality, quantity and taste in the years to come. Wishing them all the very best.

Chao is located at

49, North Boag Road, T. Nagar, Chennai

044 65555553, 044 65555554

My ratings

Ambience : 9/10

Food : 8/10

Service : 8/10

Pricing : 7/10

Donuts ... Donuts... Donuts...

noreply@blogger.com (A Kamalika Krishmy) — Tue, 27 Nov 2012 07:30:00 +0000

A sudden voice in me, kept on telling me to make Donuts. I knew it was a huge leap with regard to my cooking skills as I have never ventured beyond regular cooking. So yesterday after I reached home, went in search of Yeast and found it in Amma Naana. I adapted the recipe from Ria's blog. She is a wonderful , warm person. We built a good friendship over the net and got to meet her in person recently when she was in Chennai. She is such an adorable person so it her son Ian.

I had her recipe opened on the tab next to me and was measuring everything as perfect as I could. This is my very first venture outside my normal cooking to create something like this. I was very excited when the results showed up. It felt a sense of accomplishment in me. I took these to my office and it went off like that. People loved it and said it was very nice. They made my day.

I made two variations, Sugar Donuts and Chocolate glazed ones.

Sugar Coated Donuts

After a bite

Chocolate Donuts

Packed for Office

Dedicated to Janaki Paati

Spoonbill : Global food available at your vicinity

Traditional Chidambaram : Kathrikai Gothsu

1/2 cup of moong dal 2 onions, chopped 2-3 green chillies 1 cup of chopped kathirikai 1 chopped tomato Coriander leaves for flavor Salt to taste Mustard seeds and curry leaves for tempering Oil as required

Traditional Chinese : Veg Fried Rice

Traditional Italian : Veg Pasta

Traditional Tirunelveli : Muttai Kulambu (Egg in Tangy Tamarind sauce)

Traditional Maharastrian Puran Poli

Badam Kheer

Chicken Curry

Idiyappam with Channa Masala

Chole Briyani / Channa Briyani

Pomegranate Litchi Mocktail

Pineapple Cherry Cheese Sticks

Minestrone soup

Blogging Marathon 27th Edition : Week 1 Party Food

SuperChef Chennai - Title Winning Recipe

Journey to SuperChef Title - Final Cookout

Journey to SuperChef Title - Semi Finals

Announcing Kid's Delight - Back to Hostel Food

Coconut Balls for a Sweet Beginning

Happy New Year 2013

Grand Sweets and Snacks : Homely Taste

Momos made by the hands from Tibet

Gormei Market : A Culinary Expedition

Chao - Truly Asian

49, North Boag Road, T. Nagar, Chennai

Donuts ... Donuts... Donuts...

1/2 cup of moong dal

2 onions, chopped

2-3 green chillies

1 cup of chopped kathirikai

1 chopped tomato

Coriander leaves for flavor

Salt to taste

Mustard seeds and curry leaves for tempering
Oil as required