| |
| |
| The WE CARE FOR CHENNAI Network is not currently active and cannot accept new posts | Chef's Corner | Views: 1239 | Apr 28, 2005 7:39 pm | | Chef's Corner | # | H@r!$h Vittal | |
By popular demand, this thread is for posting your favourite recipes.
Pile on those plates full of ravishing dishes which makes our mouths drool.
Bon Apetit !!
Private Reply to H@r!$h Vittal | Apr 29, 2005 5:35 am | | re: Chef's Corner | # | Lavanya Karalkar | | nice graffic..Harish and thanks for starting the thread..Now this thread is little unique in the sense that 'It is Gents first'..So we will start with receipes from the two 'Hero's Gokul Ram and Harish Vittal. This is just like 'Mock IIT Jee'..You are required to imagine a scene like this..
A week after marriage ...you are in the mood to please your better half and what better way than to cook a delicious !!!!! dish for her..You are allowed as much time as you want, but quicker the better because according to Nala, the best male chef as of today, it is always "more time spent more spoilt is the dish".
So shoot out your favourite receipes and shock the world particularly your mom who thinks 'without my cooking, my son will starve'..
LK(g) Private Reply to Lavanya Karalkar | Apr 29, 2005 7:26 am | | The Witches' brew!(Highly recommended :-)) | # | TV Srinivasan | | First Witch Round about the cauldron go; In the poison'd entrails throw. Toad, that under cold stone Days and nights has thirty-one Swelter'd venom sleeping got, Boil thou first i' the charmed pot.
ALL Double, double toil and trouble; Fire burn, and cauldron bubble.
Second Witch Fillet of a fenny snake, In the cauldron boil and bake; Eye of newt and toe of frog, Wool of bat and tongue of dog, Adder's fork and blind-worm's sting, Lizard's leg and owlet's wing, For a charm of powerful trouble, Like a hell-broth boil and bubble.
ALL Double, double toil and trouble; Fire burn and cauldron bubble.
Third Witch Scale of dragon, tooth of wolf, Witches' mummy, maw and gulf Of the ravin'd salt-sea shark, Root of hemlock digg'd i' the dark, Liver of blaspheming Jew, Gall of goat, and slips of yew Silver'd in the moon's eclipse, Nose of Turk and Tartar's lips, Finger of birth-strangled babe Ditch-deliver'd by a drab, Make the gruel thick and slab: Add thereto a tiger's chaudron, For the ingredients of our cauldron.
ALL Double, double toil and trouble; Fire burn and cauldron bubble.
Second Witch Cool it with a baboon's blood, Then the charm is firm and good.
Private Reply to TV Srinivasan | Apr 29, 2005 1:10 pm | | re: The Witches' brew!(Highly recommended :-)) | # | Don't give up at halftime. Concentrate on winning the second half | | I eat apples- crunch, crunch, crunch I eat sandwiches- munch, munch, munch I eat lollipops- lick, lick, lick But I eat ice cream quick,quick, quick!
Spaghetti! Spaghetti by Jack Prelutsky Spaghetti! spaghetti! You're wonderful stuff I love you spaghetti, I can't get enough. You're covered with sauce and you're sprinkled with cheese Spaghetti, spaghetti Oh, give me some please
Spaghetti! Spaghetti! I love you a lot You're slishy, you're sloshy delicious and hot I gobble you down Oh, can't get enough spaghetti! spaghetti You're wonderful stuff
Hot apple cider An apple cut in half Apples and tea Sit down here Have an apple with me! I like apples!
Private Reply to Don't give up at halftime. Concentrate on winning the second half | Apr 29, 2005 3:32 pm | | re: The Witches' brew!(Highly recommended :-)) | # | H@r!$h Vittal | | Did i imagine this to be a poetry thread. BTW, LKg i can boast that i am an accomplished cook and have been for over an decade (God, that makes me so old)
Here's one for the carnivourous kinds -
Shark pootu [Serves 6]
Ingredients - Shark - 500 gms (boil until well done, strain all the water out) Turmeric powder - 1 teaspoon Salt to taste Chillies - 3 (split in the middle) Pepper - Granular (about 3 teaspoons) Oil - 2 tablespoons Onions - 1 (finely diced) Garlic paste (about 4 pods) Cinnamon stick - just one small bit Coriander - for garnishing
How to - Saute the onions in the pre-heated oil. Add the cinnamon. Saute until nice, brown & soft. Add turmeric powder and the salt. Add the slit chillies. Keep stirring. Add the boiled, strained shark. Stir well. Add pepper to the mixture and keep stirring. in about 5 minutes, the mixture won't stick to each other(like egg burji) due to all the stirring. Add coriander as garnishing. Best served with Rasam.
Bon Apetit!
Private Reply to H@r!$h Vittal | May 06, 2005 9:30 am | | re: re: Pasta a la Aarti style :) | # | Aa@rt! | | 2cups pasta(any kind) 3 tbsp olive oil 2 large Garlic -minced 2 packets mushrooms, sliced 2 tbsp Fresh lemon juice 1/4 tsp Salt 1/2 tsp Pepper 1 tsp Chopped fresh parsley(optional)
Boil the pasta in Hot water with a pinch of salt for abt 5-10mins(the time varies with the kind of pasta your using) Meanwhile, in a pan, heat 1 teaspoon of the oil and cook garlic about 1 min. Add mushrooms and cook, stirring for about 5min. Add lemon juice, pepper and salt. Bring to a simmer and cook for about 10 minutes until the water evaporates. Stir remaining oil, pepper and parsley. Remove from heat, add pasta to sauce in pan and serve hot. Garnish with grated cheese.. Enjoy!!
PS: am crazy abt pasta's n so couldnt resist...:) happy cooking Aarti Private Reply to Aa@rt! | Jun 23, 2005 10:03 am | | re: re: The Witches' brew!(Highly recommended :-)) | # | Vibha Shah | | Harish...do people actually eat shark meat???? never heard of... Private Reply to Vibha Shah | Jun 23, 2005 2:40 pm | | re: re: re: The Witches' brew!(Highly recommended :-)) | # | Don't give up at halftime. Concentrate on winning the second half | | One of very good friend says this.. i love shark meats too. eaten it once in Africa
I once had a big fish fry and served cobia and shark and most of the guests picked the shark as their favorite. Considering how good cobia tastes. That's one heck of a testament to shark meat. Once you decide to keep a shark, remember that it should be killed immediately. After the fish is dead, remove the head and tail and allow it to bleed off the side of the boat. Once the fish is completely bled, put the fish in an ice chest. My favorite way of cooking shark is to let it marinate in a 50/50 mixture of vinegar for three hours before cooking. Beer is another good marinade for shark. After marinating, I cut it into 1/2 inch steaks and fry it like any other fish. It's also very good grilled with lemon pepper or garlic salt. Private Reply to Don't give up at halftime. Concentrate on winning the second half | |
| |
| |