Friday, July 20, 2012

Culinary Quote

It’s so beautifully arranged on the plate – you know someone’s fingers have been all over it.
-Julia Child

Tuesday, July 10, 2012

Bittergourd Sambol

A packet of dried bitterguord
11/2 teaspoons  of maldive fish
1 large red onion sliced
1 green chilly sliced
1 tomato chopped
A little turmeric powder ( 1/2 teaspoon).
Oil for frying
Lemom/lime juice
Salt to taste

Soak  the guord for 1/2 hour.( add the turmeric when you soak).Rinse well.Heat oil and fry the bitter guord till golden.Remove from heat and set aside.
Heat a tablespoon of oil in another pan and add all the ingredients except the guord and lemon juice and cook till tender.Lastly add the gourds and squeeze in the juice of  a lemon. 
Fry the dried  bitterguord 

Sunday, July 1, 2012

Chicken In Yoghurt

I love to try different recipes to satisfy my family's taste buds.I love trying various methods of cooking chicken.Very often I cook chicken with fresh tomatoes and tomato paste .Recently I thought I will make something new with the chicken.Instead of cooking the chicken on the stove, I actually cooked it in the oven.I made this dish in the spur of the moment, I actually didnt have a recipe or didn't know what to expect once done.Nevertheless it was scrumptiously delicious..

Here's how the recipe was created

Add 2 teaspoons of chilly powder,curry powder,turmeric,a few crushed garlic,ginger,salt and mix them well with a cup of yoghurt.Set aside.

Place 10-12 chicken pieces ( or desired amount)in a baking tray.Pour the above yoghurt mixture over the chicken and let it marinade for 1/2 hour .Cover the tray with an aluminium foil and bake it for 20 minutes.Check for salt.Add some lemon juice and cook for a further 20 minutes.Add 1/4 cup  water if you want some gravy. Serve with steaming rice and a green salad.