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Showing posts from September, 2015

Egg Salad

Egg Salad Egg salad is a simple and yummy appetizer. It can also be used as a filling for sandwich. This recipe is inspired from French and German Jew style egg salad which uses raw salted onions. You can also mash the eggs to attain a chunky texture. There are also a variety of ingredients that you can use for this salad like sauteed shallots, sauteed mushrooms, bell pepper, chopped nuts etc. Ingredients Hard boiled eggs- 3 Tomato-1 Salad Cucumber- 1 small Shallots- 4-5 Ground black pepper- 1/3 tsp Paprika-a pinch salt to taste Oil - 2 tsp Fresh parsley or dill- 1to 2 tsp Lemon juice- a few drops Lettuce and black olives for garnish  In a pan saute shallots till golden brown. Add parsely, ground black pepper and a pinch of salt and mix well. Slice boiled eggs and arrange on a bed of cucumber and tomatoes. Layer the caramelized onions and sprinkle black pepper, paprika and salt. Drizzle lemon juice and garnish with olives and lettuce. If you want a chunkier

Peach Galette

Baking partners challenge for this month is Galette. When Swathi asked me to make and share this recipe, I was excited to try and immediately decided to make one with a peach filling. Galette is an open crust French pie. It has a flaky pastry dough like pies and tarts and a filling that can be either sweet or savory. They have a very rustic look. The filling is placed in the center and the dough is folded in an over lapping fashion on top of the filling. Galettes are perfect for pot luck parties as they are sliced and served like a pizza. You can make with any kind of fruit like peach, strawberry, blueberry or apples. Try using tomatoes/sun dried tomatoes, sausages,meat and cheese if you like the savory version. Recipe is adapted from Williams-Sonama ... http://www.williams-sonoma. com/recipe/berry-galette.html  Julia Child's recipe of Fast French Puff Pastry( Book:Julia Child and Company,Alfred A. knopf,Inc, US,1978 Ingredients All purpose flour- 1 cup Cake Flour- 1

Beans Poduthol

Beans Poduthol Healthy vegetable stir fry is easy to make and a perfect side dish for steamed rice.Poduthal is a North Kerala style vegetable dry dish. You can use other vegetable like long beans, cabbage,bitter gourd etc., to make this recipe. Ingredients Beans chopped- 2 1/2 cup Grated coconut- 3 tbs (a hand full) Onion- 1/2 Turmeric powder- 1/2 tsp Dry chilly flakes- 1/2 tsp Garlic-1 pods Curry leaves- a few Mustard - 1/2 tsp Urad dal- 1 tsp Coconut oil- 3 tsp Pappadam- 2 (optional) Salt to taste Chop beans and onions. In a bowl add the chopped beans, onions, coconut,chilly flakes, turmeric powder and salt, rub and mix well and keep aside. Heat oil in a pan and add mustard seeds and when they splutter add urad dal , crushed garlic and curry leaves and roast. Add the beans mixture and saute on medium high till the beans are tender and cooked. This will take about four to five minutes. Just before switching off the flame add powdered pappadam (this is o

Fish Masala Roast

Fish Masala Roast Fish Masala is versatile recipe which you can make with any kind of fish. I have tried several variations of this recipe with King fish, Salmon, Mackerel, Cat fish etc.Some time I use tomato as the star ingredient and sometimes green masala. But for this fish masala, I added lots of pearl onions.The gravy has a touch of natural sweetness of pearl onions. It is a spicy and aromatic sauce. If you do not want to add this much pearl onions add some chopped tomatoes instead. Fish Masala can be served as side dish with steamed rice, ghee rice, appam or pathiri. Some times I make this for Sunday lunch.   Ingredients Fish - 1 lb Turmeric powder- 1/3 tsp Pepper powder- 1/3 tsp Salt to taste Oil for frying Pearl onions/shallots thinly sliced- 2 cup Sliced coconut pieces- 3 tbs Tamarind- goose berry sized ball Green chilly-1 Ginger chopped- 1 tsp Fenugreek seeds- 1/2 tsp Coriander powder- 1 1/2 tsp Roasted coconut powder- 1 tbs (optional) Thick coc