A la capers (pasta sauce)
Ingredients qty
Olive oil 3tsp
Onion 1no
Garlic 2no
Celery 1tsp
Herbed mixed few
Shrimp 5no
Squid few
Tuna 2tsp
Cream 2tsp
Béchamel 500ml
Parmesan cheese 3 tsp
Smoked salmon 2 slice
White wine few
Method
Heat the olive oil in a pan and sauté garlic and chopped mirepoix and add sea food and add white wine and cook it till the it gets dry and add béchamel sauce and herbs and stock and cook it finish it with parmesan cheese
This can be tossed with any pasta, and while serving top it with smoked salmon
Thursday, July 31, 2008
a la caleberese
A la caleberese (pasta sauce)
Ingredients qty
Tomato concuss 500ml
Onion slice 10no
Oli9ves 10no
Capers ` 10no
Chilly flakes 1 tsp
Garlic cloves 1 tsp
Chicken 100gm
Parmesan cheese 2tsp
Parsley few
Red wine few
Method
Heat the olive oil in the pan and add onion, garlic, chilly flakes and sauté it and add olives and capers and chicken and reduce it in the red wine and add tomato concuss and allow it to cook finish it with some fresh basil ,
This is the sauce it can be tossed with any pasta, and garnished with parmesan silver and serve
Ingredients qty
Tomato concuss 500ml
Onion slice 10no
Oli9ves 10no
Capers ` 10no
Chilly flakes 1 tsp
Garlic cloves 1 tsp
Chicken 100gm
Parmesan cheese 2tsp
Parsley few
Red wine few
Method
Heat the olive oil in the pan and add onion, garlic, chilly flakes and sauté it and add olives and capers and chicken and reduce it in the red wine and add tomato concuss and allow it to cook finish it with some fresh basil ,
This is the sauce it can be tossed with any pasta, and garnished with parmesan silver and serve
kozhi rasam
Some traditional south Indian dishes
Kozhi rasam (chicken spicy flavored soup)
Chicken bone 1 kg
Tomato 2 kg
Coriander seeds 250 gm
Pepper corns 100gm
Fennel seed 50 gm
Garlic 100 gm
Onion ½ kg
Cinnamon sticks few
Cilantro few
Turmeric powder few
Chi;;y powder few
Gram masala powder few
Method
Crush the coriander seed and garlic
Heat the oil and add all the spices and sauté it and add washed chicken bones and tomato and cook it add the powder spices and cook it till it lives the water from the bone and add water and boil it and simmer it for 1 hour and remove it and strain it in the fine strainer and finish it with lemon juice while serving
Kozhi rasam (chicken spicy flavored soup)
Chicken bone 1 kg
Tomato 2 kg
Coriander seeds 250 gm
Pepper corns 100gm
Fennel seed 50 gm
Garlic 100 gm
Onion ½ kg
Cinnamon sticks few
Cilantro few
Turmeric powder few
Chi;;y powder few
Gram masala powder few
Method
Crush the coriander seed and garlic
Heat the oil and add all the spices and sauté it and add washed chicken bones and tomato and cook it add the powder spices and cook it till it lives the water from the bone and add water and boil it and simmer it for 1 hour and remove it and strain it in the fine strainer and finish it with lemon juice while serving
sambar rice
Sambar rice (typical madras dish)
Coriander seed 200gm
Grated coconut 2 no
Bedige chilly (dry) 200gm
Cinnamon sticks few
Turmeric powder few
Toor dhal 1 kg
Rice 1 ½ kg
Ghee 200gm
Tamarind juice 50ml
Method
Boil the toor dhal with turmeric powder
Grind all the species and mix it with the tamarind juice
Then add the species juice mixture in the toor dhal and allow it to boil
After boiling add the rice and cook for few minute and put it for dumFinally add fried cashew nut and curry leaf
Coriander seed 200gm
Grated coconut 2 no
Bedige chilly (dry) 200gm
Cinnamon sticks few
Turmeric powder few
Toor dhal 1 kg
Rice 1 ½ kg
Ghee 200gm
Tamarind juice 50ml
Method
Boil the toor dhal with turmeric powder
Grind all the species and mix it with the tamarind juice
Then add the species juice mixture in the toor dhal and allow it to boil
After boiling add the rice and cook for few minute and put it for dumFinally add fried cashew nut and curry leaf
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