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WE CARE FOR CHENNAI
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Chef's CornerViews: 1057
Apr 28, 2005 7:39 pmChef's Corner#

H@r!$h Vittal

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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 amre: 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 amThe 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 pmre: 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 pmre: 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 amre: 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 amre: 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 pmre: 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

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