Tuesday, December 28, 2010

Winter Salad- a Different Look

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

Idli-Nothing Short of Perfection

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

Beet Soup Meets Sambar- East European Soup with South Indian Character

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

                                                                                                                                                                 & nbsp;     
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.

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