Recipes using Broccoli - Cream of Broccoli Soup

After the previous post under the series knowing a vegetable on Broccoli, I thought I would go ahead and provide a recipe using broccoli. Every time someone says broccoli, I have all my senses in attention. It is very important for you to know that I am in love with broccoli and if someone says cream of broccoli I just am unable to do anything before a sip on that.

Find below the recipe for cream of broccoli, it is made using bechamel sauce as a base. Bechamel is a white sauce prepared using flour and butter. I will write about making bechamel in the posts to come.

Ingredients:

2 heads - Broccoli
200gma - Butter
3 cloves - Garlic, chopped
1 tbsp - Chervil (fresh/dried chopped)
1 tsp - Salt
1 tsp - White pepper
3 cups - Whole milk
1 no - Egg yolk, beaten
1/4 cup - Flour
1 cup - Cream
1/3 cup - Gruyere cheese
1/3 cup - Parmesan cheese

Cooking Method:

- Cut broccoli into bite-size pieces. Discard the hard stems, but keep the tender stem parts and leaves.

- Steam the cut broccoli for about 5-8 minutes, until just bright green in color. Do not over- cook.

- In a 10-inch enameled (non-metal) skillet, heat 6 oz of butter until melted. Add chopped garlic and wait until butter is hot enough to cook with. Add steamed broccoli, then chervil to the skillet. Lightly salt the broccoli.

- Cover, and cook over medium low heat, stirring occasionally with a wooden spoon, for another 5-10 minutes or until the broccoli turns a darker green color and becomes very soft.

- Mash the broccoli right in the skillet, using a potato masher or a strong wooden spoon. Mash until there are no pieces remaining that are too big to fit in a soup spoon.

- While broccoli is cooking, add beaten egg yolk to 2 cups of milk. Put 3 Tbsp butter into a 2-3 quart saucepan. Use enamel or glass for best soup flavor. Metal pans will make this soup bitter.

- Melt butter and add flour. When the flour bubbles and starts to cook, add the egg/milk mixture into the saucepan. Add the cardamom and mace if using, and white pepper. Stir sauce constantly with wooden spoon until thick. Lower the cooking heat.

- Add the mashed broccoli mixture to the sauce. Stir until well-mixed. Slowly stir in the remaining milk and the cream. As soon as the soup becomes hot enough, add the grated cheeses.

- Turn the heat down lower and simmer for about 5 more minutes, stirring to allow the cheeses to melt and mix.

Does it not read yummy in every line of this post. Make sure you prepare and share with family.Subscribe to more such posts by email

Suggested Reading:

Knowing a Fruit - Avocado
Knowing a Vegetable - Broccoli
Avocado Chutney

Breakfast Recipes - French Toast

French toast, as the name states a recipe from France from the people of France. A whole meal by itself containing grains(Bread), sugar for energy, eggs for protein and milk.

It's a quick recipe which takes much less time in comparison to other breakfast recipes, ofcourse there are ones which take much more lesser time than the french toast. Personally I feel this is a very tasty and wholesome breakfast

Let's see below the recipe for French Toasts

Ingredients:

1 Loaf - French bread cut into 1/2 inch thick slices
6 nos - Eggs
2/3 cup - Sugar
1 tsp - Cinnamon
3 cups - Milk
4 tbsp - Brown sugar
4 tbsp - Dried cranberries

Cooking Method:

- Lay French Bread slices in 9" x 13" pan sprayed with cooking oil.

- Mix eggs, sugar, and cinnamon; add milk and pour over bread.

- Sprinkle brown sugar and dried cranberries on top. Cover and refrigerate overnight.

- Bake at 325 degrees for 50-60 minutes. Garnish with twist of orange and grape cluster.

- Serve with sausages.

The next few posts would be on knowing a fruit and the preparations with that fruit.
Subscribe to more such posts by email

Suggested Reading :

American Pancakes
An update to pancakes

Knowing a Cuisine - Chettinadu Cuisine

There seems to be no end to the list of things that I want to write about and the posts keep on coming, don't you think. If you think in the same lines as I do then we are on the right track. I was told by a few pro bloggers and my idol Darren Rowse(not personally though) that it's better to write more posts to attract traffic and to attract the spiders. hew.... spiders???

If you are not understanding what I am talking about, I will quickly explain to you as to what I am getting to. I was talking about blogging and one of the ways to be a better blogger.... writing more posts. Do you know blogging can be very lucrative? check my posts on Are you ready to blog and what is a blog. If you are still in the dark let me tell you that I am writing another blog on Earning money blogging.

Anyways, getting back to track apart from my other two series Knowing a Fruit and Knowing a vegetable I am wanting to start another series "Knowing a Cuisine". I would like to start this series with one of my favourite cuisines "The Chettinadu Cuisine" and I would follow these with popular dishes and recipes of a particular cuisine I am writing about. So what is chettinadu/chettinad cuisine?

Chettinad cuisine is the cuisine of the Chettinad region of Tamil Nadu state in South India. Chettinad is one of the driest regions of south India. The Chettiar community, who are a majority in this region are a very successful trading community. Chettinad cuisine is one of the spiciest and the most aromatic in India.Chettinad cuisine is famous for its use of a variety of spices used in preparing mainly non-vegetarian food. The dishes are hot and pungent with fresh ground masalas, and topped with a boiled egg that is usually considered essential part of a meal. They also use a variety of sun dried meats and salted vegetables, reflecting the dry environment of the region. The meat is restricted to fish, prawn, lobster, crab, chicken and mutton. Chettiars do not eat beef and pork.Most of the dishes are eaten with rice and rice based accompaniments such as dosais, appams, idiyappams, adais and idlis. The Chettinad people through their mercantile contacts with Burma, learnt to prepare a type of rice pudding made with sticky red rice.

Chettinad cuisine offers a variety of vegetarian and non-vegetarian dishes. Some of the popular vegetarian dishes include idiyappam, paniyaram, vellai paniyaram, karuppatti paniyaram, paal paniyaram, kuzhi paniyaram, kozhakattai, masala paniyaram, adikoozh, kandharappam, seeyam, masala seeyam, kavuni arisi & athirasamSpices usedIn Chettinad food, the most important spices are marathi mokku (dried flower pods), anasipoo (star aniseed) and kalpasi (dried bark). In addition, tamarind, whole red chillies and saunf (Fennel seeds) are also used along with cinnamon, cloves, bay leaf, peppercorn, cumin seeds and fenugreek.

Keep checking this blog for more interesting articles and recipes of popular dishes. You can choose to Subscribe by email

Suggested Reading:
Culture of eating in India
How to make South Indian Filter Coffee?

Culture of eating in India

This is a post to understand the culture of eating out in India. Widen your knowledge.... Many Indian restaurants are not very formal. First of its kind article. I would provide more such articles and label them under general articles
Yes even those considered a best eatery or restaurant (Indian restaurant are usually very similar). The etiquette for Indian (or any ethnic South Asian) restaurants might be little different from other restaurants. Below I have provided some basic rules. These anyways is fast changing and this is just a guidance what to expect when you are in India.

1. No Beef or Pork ; Many Indians are either Hindus or Muslims. To Hindus cows are sacred, so no beef and to muslims pigs are disgusting animals to consume, so no pork. There are a few restaurants in India which are pure vegetarian (They dont even serve eggs).

2. Eating with hands ; Many types of foods especially the Indian breads are consumed by hands. It is ok to consume food with hands provided your hands are clean and the food is not messy.

3. Eating from others' plates ; Indians have this concept of people not encouraging the sharing of plates or cutleries coming in contact with their food. You cannot consume food from other plates because of the saliva or the indirect contact of your mouth into someones food.

4. Wining and Dining ; Indians do not have wine and dine culture and so even the government restricts eateries serving liquor without permission. Be aware not all restaurants serve liquor in India.

Look out for more such posts. Feel free to Subscribe by email.

Suggested Reading:
How to make South Indian Filter Coffee?
Vegan Food Pyramid
Food Pyramid - As recommended by USDA

An update - Breakfast recipes (Pancakes)

In the previous post I had written a recipe about making pancakes. I am sure that you've had an understanding of how to go about making pancakes, theoretically. What good is theory in comparison to practical step by step explanation which at times is a visual treat?

This post is to quickly give an update about a site I came across today and thought there is nothing that can better what I wanted to do. This site is called Videojug and what's so good about this site that I wanted to give you an update? Trust me I am so excited to share this with you all.

Well, first thing first, it is a website where people can watch straightforward, helpful and informative videos on anything and everything in life- from bite sized 'How-to' films to expert advice on a huge range of topics, all for free. Don't it sounds wonderful? I am sure it does.

The second being I saw a video on making pancakes, a step by step method to prepare the ever loved Great American Pancakes. That's not it there is a whole load of recipes for breakfast, click the link below and you will sure be amazed with the various recipes for breakfast on video all under one roof (Website)
Breakfast recipes
Subscribe to more such posts by email
The next post would be on a recipe using broccoli.


Suggested Reading:
Breakfast Recipes - Pancakes

Breakfast Recipes - Pancakes

After my previous post about Knowing a vegetable, I wondered what I write about next. That is when I was struck with this thought of writing about breakfast recipes while having a conversation with a friend of mine.
There are a lot of requests from people I know to understand how to go about preparing a few dishes served for breakfast like the waffles, french toasts, etc., A breakfast as the name suggests is to break the 8 to 10 hr fasting that our bodies have gone through. A very important meal of the day and it need to be very nutritious and healthy to keep yourself going for the entire day.

A breakfast need to be packed with energy and you would not have missed that most of the breakfast dishes are sweet. The reason for sweetness is this, sugar equals calories, calories equals energy, the more the energy the better the day.

There is a good saying "Eat breakfast like a King, Lunch like a queen and supper like a pauper" So with this new series on breakfast I would like to start this series with pancakes.
Pancakes are flour based and once cooked are served with any sauce, honey or jams

Ingredients:

2 1/2 cups - Flour
1/3 cup - Sugar
3 tsps -Baking powder
Salt
2 cups - Milk
2 nos - Eggs (beaten)
1/3 cup - Vegetable oil

Cooking Instructions :

- Mix all the dry ingredients in large bowl.
- Add the liquids to the bowl and fold the ingredients together, ensure there are no lumps in the batter
- Pour the batter on hot, lightly greased griddle.
- Flip when bubbles cover exposed pancake side.
- Makes about 14 pancakes

You can add berries to the pancakes and serve with butter and syrup, cinnamon sugar or jam. In the forthcoming posts I would write about recipes to prepare sauces for the pancakes.
Subscribe to more such posts by email

Just to let people know. I've started another blog to help bloggers to be good in the blogosphere, feel free to visit the blog, it's called "Earn Money Blogging". The next post would be on recipes using Broccoli.

Knowing a Vegetable - Broccoli

In the same lines of the series that was started for fruits with Avocados, I am starting another series with vegetables, this would be called Knowing a vegetable and we would start this series with Broccoli

What is broccoli?

Broccoli is a plant of the Cabbage family and has been around for more than 2000 years, The name "broccoli" comes for the Latin word brachium, which means "branch," or "arm.". Broccoli possesses abundant fleshy flower heads, usually green in color, arranged in a tree-like fashion on branches sprouting from a thick, edible stalk. The large mass of flower heads is surrounded by leaves. Broccoli most closely resembles cauliflower, which is a different group of the same species, but broccoli is green rather than white.
Americans have grown it in their gardens for only about 200 years! The first commercially grown broccoli was grown and harvested in New York, then planted in the 1920's in California. A few crates were sent back East and by 1925 the broccoli market was off the ground.
Broccoli is available all year, with a peak season from October through April.

How to choose Broccoli?

Select a bunch that is dark green with tightly closed flowerets. The stalks should be firm, without leggy branches. The buds should be tightly closed and the leaves crisp. Also the stronger broccoli smells, the older it is. Refrigerate, unwashed, in a plastic bag, for up to four days.
If you peel the tough fibrous outer layer off broccoli stems, it cooks faster, makes it esier to digest, and is more attractive.

Varieties

Broccoli was first grown in the Italian province of Calabria and was given the name Calabrese. Today there are many varieties. In the United States, the most common type of broccoli is the Italian green or sprouting variety. Its green stalks are topped with umbrella-shaped clusters of purplish green florets.

Cooking Broccoli

Be sure to cook broccoli quickly, since long cooking not only makes it soft and flavorless, but also destroys it's rich nutrients. Broccoli stems can be cooked in the same length of time as the flowerets if you make "X" incisions from top to bottom through stems.
Salt helps to keep broccoli green. The stalks, when peeled are good toe at also. Leaves are edible but give a better appearance if cut off.


SUBSCRIBE TO WORLD CUISINES BY E-MAIL

Suggested Reading:

Knowing a Fruit - Avocado
Recipes using Avocado - Avocado Chutney

Recipes for Cooking - Punjabi Cuisine

After the previous post of avocado chutney, I realised I had not written any posts on popular dishes and recipes. Now, I would get back to writing about popular dishes and recipes of a few cuisines now and then. In this post we would look at Punjabi cuisine.
Punjab a land of wheat is very diverse in its cuisine. Punjabi cuisine is world renowned and it is one of the north Indian cuisines. Find below a few of the popular dishes and recipes of the punjabi cuisine

- Punjabi Kadhi. It is a gram flour based gravy served with steamed rice. A little bland and highly flavoured. Click here for its recipe

- Maharani Dal. A mixture of many lentils cooked slowly creating a lovely delicacy. Served as an accompaniment to any indian bread or to pulav. Click here for its recipe

- Naan/Butter Naan. An Indian bread cooked in tandoor, an earthen pot used as an oven. Naan is served with any veg or non veg gravy, onions, chillies. Click here for its recipe

- Khoya Mutter. Khoya is condensed milk and mutter is green peas. As the name suggests it is a gravy prepared with both as primary ingredients. Served with rice or rotis. Click here for its recipe

- Dhabewala ghost. It is a mutton gravy prepared in ways a dhaba prepares its gravy. A dhaba is an eatery which lines the major highways in the north serving the truckers and highway users. Served with rice or rotis. Click here for its recipe

The punjabi meal is loaded with nutrients and is very healthy. Check for more recipes of the punjab region here Popular dishes and recipes.

There are more such posts that would come in the future, dont deprive yourself of these posts, subscribe to these posts by Email

Recipes using Avocado - Avocado Chutney

We saw in one of the previous posts what an Avocado was. Now that we have an understanding of this fruit. We will see what can be prepared using this fruit. The applications are aplenty, we can prepare a simple milk shake, prepare salad, prepare a dip using avocado and the list goes on. In this post we will see one dish that can be prepared using avocado, an avocado chutney. A chutney is a mixture which is used as an accompaniment to breads, dosa, etc.,

Avocado Chutney
Ingredients you would need
1 no - Avocado
1 no - Onion(cut into medium sized pieces)
4 nos - Green chilly
1 clove - Garlic
1 tsp - Oil
Salt to taste
1/2 tsp - Tamarind
1/4 tsp - Mustard

Preparing method
- Heat a tsp of oil in a kadai and sauté onions and green chillies till they become golden brown.
- Add the tamarind and fry for few seconds. Once the mixture cools nicely, grind it along with peeled garlic and salt without water.
- In the meantime, peel the avocado and mash it.
- Again heat 1 tbsp oil and splutter the mustard add the ground mixture and mashed avocado to this and fry for about a minute.
- Garnish with cilantro. Healthy Avocado chutney is ready to serve

Leave your comments, for me to be motivated!!

Suggested Reading:
What is an Avocado?

How to Peel a Hard Boiled Egg?

We looked at how to hard boil an Egg and once the egg is boiled it becomes a tedious job to peel the egg without making an art on the egg white. Not any more, we will look at a simple process to negate the painstaking work of removing the shell from the hard boiled egg. This process will guarantee lesser time, say about three seconds every time.
Check the steps below and its a sure way to better your egg peeling skills

Once the hard boiled egg is prepared, you need to let it cool. Soaking in ice water is a good way to speed up this process

Crack the shell at each end by firmly tapping the egg onto a hard surface such as a counter. Do one end, and then the other.

There is an air bubble in the wide end of the egg; you want to crush this.

Place the side of the egg on a counter and roll forward for one revolution with your palm firmly down on the top of the egg.

Submerge the egg in a bowl of warm water and slip the entire shell off in less than a second.

Peel the egg effectively from now on. Until next post.

Knowing a Fruit - Avocado

We would deviate a little from recipes and cooking to enter into the world of fruits, vegetables and other ingredients. Lets admit that these are very much an essential to our everyday cooking and consumption. I would introduce each fruit, vegetable and the likes in posts which will be titles "Knowing a fruit", "Knowing a vegetable", etc., This will be a series of posts having inputs about ingredients. Starting off this type of posts, we will introduce Avocado

What is an Avocado?

Avocado or Butter fruit is a complete food with many essential nutrients like proteins, vitamin E, C, B, folic acid, iron, minerals, antioxidants and fiber. It has no cholesterol and is sodium free. Avocado shake with milk and sugar is a famous drink. It can be used to make salads, shakes, sandwitches etc.

Types of Avocados
The two most widely marketed avocado varieties are the rough-skinned, almost black Hass and the smooth, thin-skinned green Fuerte. The Hass has a smaller pit and a more buttery texture than the Fuerte.

Purchasing & Using Avocadoes
Avocados must be used when fully ripe. They do not ripen on the tree and are rarely found ripe in markets. Fresh avocados are almost always shipped in an unripe condition.
To test for ripeness by cradling an avocado gently in your hand. Ripe fruit will yield will be firm, yet will yield to gentle pressure. If pressing leaves a dent, the avocado is very ripe and suitable for mashing. They are best served at room temperature.

How to ripen Avocados?

To ripen avocados slowly, put them in the fruit bin of your refrigerator (no apples please, that would be mixed signals). Avocados can be kept for up to two weeks this way. They will ripening very slowly, so when you take them out of the refrigerator they will be ready to eat in a couple of days.
To ripen an avocado faster, place in a brown paper bag and set in your oven with only the oven light on.
Once avocados are at a desired stage of ripeness, they may be refrigerated for up to 2 to 3 days

An avocado is a wonderful fruit and can be used to make various items out of it. We will see some food items that can be prepared using avocados in the posts to come.

How to make South Indian Filter Coffee?

I had posted about a few coffee options that we stumble upon. I had also mentioned that i would provide you a step by step procedure to prepare THE FILTER COFFEE. A typical south Indian preparation!!

Step 1: You'll need a traditional south Indian filter, also called the percolator which is made of 4 parts. See the picture below.
In a clockwise direction let me explain the parts starting from the top
1. The lid that comes on top of the actual percolator.
2. The percolator, you can also see the base is punched with holes
3. Strainer, although this looks like an umbrella it is a strainer.
4. Collector, The fourth part forms the base which collects the strained decoction.

Step 2: Get coffee powder, if it is India you can get freshly ground coffee powder mixed with chickory. Chickory is nothing but a real stronger coffee beans blend. It is powdered and added to the coffee powder usually in the percentage ratio of 90 to 10, where 10% is chickory and 90% coffee.

Step 3: Assemble the filter, where the base is fixed with the percolator on the top. Once this is done place the strainer and then keep the lid handy.

Step 4: Put the coffee powder atop the strainer, the usual is 2 heaped tablespoons of coffee powder to make the decoction. This decoction will serve 6 to 8 people depending on the strength of the coffee and the serving quantity.

Step 5: Boil water and pour into the percolator, you can always top up the water once a little water is strained, keep in mind how much of liquid the base can hold. Now be careful of the heat, the entire filter will be hot. Keep the filter aside for it to strain, usually it takes around 45 mins to strain the entire water.

Step 6: Take tumbler and davraa a traditional serving utensils. Or take any cup, the mixture is in the ratio 3:1. Take 3/4 tumbler milk, top it with decoction, add sugar as per requirement mix them well and serve.

There you have a step by step way to make filter coffee. Make sure the following are adhered to
- Never heat the coffee after mixing with decoction.
- If you use decoction stored in the fridge, heat the decoction separately by placing it in boiling water.
- You can also make cold coffee using this decoction.
- Some filters have bigger holes. After filling the coffee powder you can slightly press it with your fingers.
- Some filters have small holes which tend to get blocked. Make sure the holes are clear.
- The filter should be totally dry when you add the powder.

Happy coffeeing!! I would talk about a few popular dishes and recipes of Kashmiri Pundit Cuisine in my next post. You can choose to Subscribe by email

Recipes for Cooking - Mangalorean Cuisine

Mangalore or Mangalooru (Recently rechristened) is a city and region in the state of Karnataka. One of the popular south indian cuisines the mangalorean cuisine has variety in its dishes and the ingredients used to prepare those dishes. Udupi cuisine which also hails from the state of Karnataka, the other being mangalorean cuisine is a vegtarian cuisine. Mangalorean cuisine is a non vegetarian cuisine as well. Find below a few of the popular dishes of mangalorean cuisine

- Kori Rotti is a chicken preparation prepared with coconut and is served with roti. Click here for its recipe

- Fish Ambot Theek Curry, a fish preparation which is sour and spicy as the name suggests can be served with coconut appam or rice. Click here for its recipe

- Kidyo is a deep fried snack prepared using flour. Click here for its recipe

- Pork Sorpotel is a gravy prepared with pork as a main ingredient. Served with rice or appam. Click here for its recipe

- Coconut Appam is a pancake made with rice batter and coconut milk. Served as breakfast usually. Click here for its recipe

To view all the popular dishes and recipes of the mangalorean cuisine, click here
Alternatively you can choose to visit the blog for mangalorean cuisine at http://mangaloreanfood.blogspot.com/

Popular Coffee options explained

There have been many a times when we have been to the coffee shops and coffee pubs and gotten stumbled with the names given to the coffee. This is to throw some light on the coffee options available in the market and for us to decipher them effectively.

The definition list of some of the most popular coffee drinks available at most upscale cafes and coffee shops are as below to help us not to faulter on the names and types of coffee available.


Espresso
Though the term "Espresso" can also refer to the roasting method, an espresso is typically a highly concentrated shot of dark, rich, black coffee. It's usually made in an espresso machine and is extracted by shooting hot water through a densely compacted scoop of very fine coffee grinds.
Latte
A latte is made by pouring one to two shots of espresso into a mug full of steamed milk. Typically a latte is topped with foamed milk, but this isn't a necessity.
Americano
An americano is a shot or two of espresso in a cup filled with hot water. While diluted and not as strong as a straight espresso, it still won't taste like a typical American coffee.
Drip Coffee
A drip coffee is your standard, basic coffee. It's called a drip because it drips out of the percolator or coffee machine. If you're looking for a simple, American coffee - this is it.
Cappuccino
A cappuccino is like a latte, but with less milk and more foam. It's also much smaller and typically served in a 5-6 ounce porcelain cup.
Cafe Au Lait
A cafe au lait is typically made with standard drip coffee and two thirds of hot and foamy or steamed milk
Cafe Frappuccino
A frappuccino is actually a drink made by Starbucks - it's a blended mix of coffee, ice, water, milk and flavored syrups. It is often sold at other coffee establishments as an iced coffee, coffee smoothie or blended coffee.
Cafe Mocha
A cafe mocha is made from a single shot of espresso, 5 to 8 ounces of steamed milk and chocolate syrup. It's often topped with whipped cream and chocolate shavings. Basically, the mocha is like a latte, but with a splash of chocolate added.


The last but not the least "The Filter Coffee". A typical name in southern Indian homes especially the ones in the state of Tamil Nadu. In south Indian homes the coffee does not have these many names or varieties. A simple coffee would be "Decoction", prepared by extracting coffee concentrate from the ground beans, with sugar and milk in right proportions.

How to prepare the South Indian Filter Coffee? That would be in another post...

Recipes for Cooking - Travancore Cuisine

Travancore a region in Kerala also known as Thiruvithaamkoor in malayalam. This region forms the southern part of Kerala, the god's own country. Find below the list of dishes dished out from this region.

- Beef Ularthiyathu : A dry spicy preparation with Beef usually served as an accompaniment with Appam. Click here for its recipe
- Kerala Moru Curry : Moru is a preparation using Curd and spices. This is similar to sambar when it comes to purpose in a meal. This is usually mixed with boiled rice and consumed. Click Here for its recipe
- Karimeen Pollichathu : Karimeen is a type of fish (Pearl spot fish). The fish is prepared by covering the marinated fish with plantain leaves and shallow fried and finished with coconut milk. Click here for its recipe
- Vellappam : A rice pancake prepared using Coconut milk, something similar to dosa. Served for breakfast. Click here for its recipe
- Travancore Sambar : Sambar prepared in Travancore style. Served as an accompaniment to boiled rice. Click here for its recipe

To view all the popular dishes and recipes you can visit by clicking here
Alternatively you can choose to visit the blog - http://travancorefood.blogspot.com/

In the next post to follow or the post after next, I will write about Mangalorean Cuisine.

Effective way to Hard Boil eggs

This is the second time I slipped into hibernation, my apologies. I hold a decent job (Decent in the eyes of the society) and for this reason am I not in a position to dedicate time to this blog. Anyways, coming back from hibernation I would like to talk about something that sounds too simple yet we most often make a mess out of it.
Cooking Eggs!!!, in this post I would talk about Hard Boiled eggs. Although the name suggests hard boiled, it is not hard but soft and tender. Sometime back I had written a post on Egg Handling, please refer to the same to efficiently handle eggs.
Ok now, how do we positilvely boil an egg to perfection? This is how, to make a perfect hard boiled egg one can cook the egg at 65 degree Celcius for about six hours to achieve a tender white and a semi solid yolk or follow a fool proof method as below

- Place the eggs gently in an empty pot. Some sources recommend making a shallow hole with a pin at the flatter end so that it'll let the expanding air escape thus reducing the chance of cracking but studies have shown this isn't a reliable technique.Adding salt or vinegar to the water, however, may help the proteins in the white coagulate faster so any cracks in the shell quickly get plugged.
- Fill the pot with enough cold tap water to completely cover eggs with about 1 inch or 3 cm of water over them. If the water is cold, the eggs will take longer to cook. If the water is hot, though, you may risk the water getting too hot and overcooking the eggs. Put on a lid.
- Bring the water to a roiling boil over high heat, then immediately remove from heat. As soon as the water reaches the boiling point, remove the pot from the heat. Don't remove the lid so that the water doesn't cool off too quickly. You want it to hover at a temperature close to but below boiling. Leave the eggs in the hot water for ten minutes. It is important you do not time the ten minutes until the water started boiling. If you set the timer before that, you will end up with soft-boiled eggs. And if you set it too late or let the eggs linger at boiling temperature, the yolks will turn a slight greenish color and begin to smell like sulfur.
- Stop the cooking process. Chill the eggs by placing them under cold running water or in a bowl of ice water. Let them sit for a few minutes until the egg is completely cooled.
- Peel the eggs when they're cool enough to handle. Source : www.wikihow.com

There you go, you'll have a perfect hard boiled egg if you are to follow the steps judiciously. Also, you'd be interested in knowing an sure shot effective way to peel a boiled egg. I had mentioned in my previous post that I would list the Travancore Cuisine's popular dishes and recipes. I would do that in my next post.

Recipes for Cooking - Telengana/telangana Cuisine

A simple spelling wont make much of a difference to the region in Andhra Pradesh, some people spell it telangana and some spell it telengana. Keeping that aside, Telangana cuisine has its origin from a region called the telengana region in Andhra Pradesh a state in south India. This is a dry regon and the food prepared is a lot spicy compared to the other regions in South India. Find below five of the popular dishes from the telengana cuisine.

• Chapala Pulusu : Pulusu is a gravied preparation and chapala is fish. It is a fish gravy and is usually served as an accompaniment with steamed rice. Click here for its recipe
• Kodi Koora : Another gravied preparation this time using chicken instead of fish. Kodi is chicken in telugu language, the language spoken in the state of Andhra Pradesh. Click here for its recipe
• Telengana Rasam : It is a soupy preparation which is served as an accompaniment to steamed rice. Soup is usually drunk seperately, a rasam is a deviation from soups by having more spices. Click here for its recipe
• Billavakka : A deep fried snack prepared using rice flour. Click here for its recipe
• Saboodana Vada : Saboodana is otherwise called sao in hindi and javvarisi in tamil. A batter of saboodana is deep fried and called vada. This is served as a snack with accompaniments like chutney. Click here for its recipe

To view all the popular dishes and recipes you can visit by clicking here

Alternatively you can choose to visit the blog - http://telenganafood.blogspot.com

Next blog we will see dishes from the travancore cuisine...

Recipes for Cooking - Malabar Cuisine

The malabar region falls in the state of Kerala, the people called malayalees (they speak the language called Malayalam). This state in India is know for its scenic locations and it lush green locales. The state of Kerala is also know as "Gods own country" for the simple reason that it has abundance of beauty any where your eyes can look.
Malabar cuisine has its food influenced by the foreigners who have visited this region for centuries for trading in spices that care cultivated in the state of Kerala. The cuisine is mildly spiced and is very tasty. Find below a few of the popular dishes from the malabar cuisine

• Malabar Fish Curry : A fish preparation which is gravy based and is prepared over slow fire to absorb all the spices' flavours. Served usually with steamed rice or Appam. Click here for its recipe
• Appam : It is a light food prepared with rice batter. It is in simpler layman's term pancakes prepared by pouring the batter into a vessel which forms its shape which is like a bowl. Click here for its recipe
• Ada Prathaman : Ada is a pasta type sheets which are then cut into smaller squares. Ada prathaman is a sweet dish prepared by using ada, it is sweetened using jaggery (Brown Sugar). Click here for its recipe
• Pazhampori : Usually served as snacks with the evening chai, this is a dish prepared by batter frying sliced fruits. The primary fruit used for this is plantain, a variety available in Kerala called the Naendaram pazham. Click here for its recipe
• Coconut prawn Gravy : Coconut is one of the primary ingredients in food preparation in Kerala. Coconut is used in some form or the other. This dish is prepared with prawns. Click here for its recipe

You can also visit other popular dishes and recipes in malabar cuisine by clicking here

Alternatively you can visit the malabar cuisine's blog at http://malabar-food.blogspot.com/

The next post will be on Telengana cuisine, till then chao...

Recipes for Cooking - Hyderabadi Cuisine

Hyderabad is a capital city for the state of Andhra Pradesh, one of the primary cuisines in South India. Hyderabadi Cuisine is influenced by the mughalai style of cooking and is a rich experience consuming the hyderabadi food. Find below five of the many popular dishes from the hyderabadi cuisine.

• Hyderabadi Biryani : Spelt Biryani or Biriyani is a rice preparation using, again reiterating it being influenced by Mughalai Cuisine. Highly flavoured and rich preparation of rice which leaves your toungue craving for more. Click here for its recipe
• Haleem : Is a very important dish prepared using minced meat. No meal in Hyderabad or mughalai cuisine lays lesser importance to this dish, every mean features this dish. Click here for its recipe
• Mirchi ka Salan : Considered an accompaniment to any rice preparation, this dish features as a pre-requisite to a meal. Prepared using chillies (Ofcourse milder ones) and is a gravy. Click here for its recipe
• Hyderabadi Fish : A fish preparation hyderbad(mughalai) style. Click here for its recipe
• Chicken Korma : A gravy prepared with chicken as its main ingredient. Also served as an accompaniment to breads and rice preparations. Click here for its recipe

You can also view all of the popular dishes and recipes of the hyderabadi cuisine by clicking here

You can alternatively visit the blog at http://hyderabadi-food.blogspot.com/

Next post we will visit the land of the gods, "Gods own country". We will see a few dishes of the malabar cuisine.

Recipes for Cooking - Udupi Cuisine

Udupi Region falls in the state of Karnataka in South India. The recipes are world renowned, the cuisine is primarily vegetarian and has been an integral part in founding certain original lip smacking dishes. Dosa, upma, kichdi are some of the dishes that originated from the town Udupi. Let's see a few dishes of the udupi cuisine and its recipes as below

• Bele Saru : Saru is a name given for a soupy liquid that is served with rice, saru can also be consumed as an appetizer. It is a concoction of various spices and lentils. This can be prepared in jiffy once we have all its ingredients in place. One such requirement is the Saarina Pudi. It is nothing but ground spices for the saru. Click here for it's recipe
• Green Beans Gojju : Gojju is a preparation to be served as an accompaniment to the main course food. Click here for its recipe
• Udupi Upma : A preparation served usually for breakfast, prepared using
  semolina (Sooji/Rava) and certain other ingredients. Click here for its recipe
• Dosa : Dosa is an integral part of any south indian household. It is served as break fast, snack, even at times lunch or dinner. In simple terms it is rice pancake, served with chutney. Click here for its recipe
• Payasa : A sweet dish, served as a dessert. Click here for its recipe

You can also choose to view all of Udupi Cuisines' popular dishes and recipes by clicking here

Alternatively you can also visit http://udupifood.blogspot.com/ for more recipes.

My next post would be on Hyderabadi Cuisine, so until next post....