Tuesday, December 28, 2010
I had published one of my previous layered salads picture here, but since there was demand and request for it for this year's Christmas party, I went ahead with a slightly different look and makeup, and rest assured, photos were taken again.
The inside secret: layers of potatoes, mushrooms, hard boiled egg, carrot, ground walnuts- in the order that tickles your fancy (season all with salt and pepper)- add some mayo between layers! Finely shredded egg white on top will confuse your guests: are they having coconut cake?
Do not forget the beetroot star- a garlicky mix of shredded beet and sour cream, - it just adds a festive touch to it.
Tuesday, December 21, 2010
The healthiest of the South Indian breakfasts (please challenge me), this steamed rice cake makes it perfect when pared with coconut or tomato chutney . There are many varieties, and mine is the simplest of all: ground and fermented rice and lentil+salt! Nothing short of perfection as lunch served with the ubiquitous sambar- whichever way you have it- the IDLI rocks!
Saturday, December 18, 2010
The soup that brought me 1st prize from my favourite cook: Manjula from manjulaskitchen.com!
Though spices are used with shyness in this part of the world (Moldova), soups are staples at almost every lunch and dinner. My father loves filling a spoon with sambar powder, and mixing it with any soup my mother makes. Despite the fact that we tell him it needs to cook a bit, he says: “ It loses its flavor” Laughing!!!
I am visiting Moldova now and certainly part of my luggage was occupied with spices. For Father’s Day I made a “proper Borsch” with my freshly brought Sambar powder. Did he love it? He devoured it with such slurp!
6-7 cups hot water
2 cups cabbage, chopped
3 large potatoes, diced
1 large carrot, sliced
1 large beet, diced
1 medium onion, finely chopped
Oil for frying
couple of bay leaves
1 tablespoon sambar powder
3 chopped tablespoons parsley
Sour cream for serving
1. Heat oil in a heavy bottom pan.
2. Add onion and saute till golden brown
3. Add the cabbage, potatoes, carrots and beets. Fry for about 4-5 minutes on medium heat till slightly tender, mixing every now and then.
4. Pour the hot water over, add the salt, bay leaves, cover with a tight lid and let simmer till the veggies are tender.
5. Add the Sambar powder and simmer for a couple of more minutes till all flavor is incorporated.
6. Remove the bay leaves, garnish with parsley, and serve hot.
7. Add a dollop of sour cream – it pairs very well.