Tuesday, February 28, 2017
Marinade.....Green pepper 1 spike, garlic cloves 6, ginger 2 inch piece, chopped, shallot 5, sliced, lime juice 2 tbsp., turmeric powder 1/4 tsp., salt to taste. Grind the ingredients coarsely.
Marinate mackerel and keep for half an hour. Pour a tea spoon coconut oil, drop in half tsp. mustard seeds, allow to splutter and light brown both the sides of the fish in a non sticky pan brushing coconut oil.
Tomato 1, onion 1, both thinly sliced, curry leaf a sprig, pepper powder 1/2 tsp., salt to taste.
Add these ingredients along with the fish, sauté it and cook it in the pan along with little coconut oil. Serve hot to enjoy the freshness of fish.
Friday, January 20, 2017
Dried flower a cup, wash and soak it in a little water, sugar 1/2 cup, sugar you can regulate with your taste, water 6 cups.
Boil a cup of water, add the soaked flower cook it, drain the liquid, add sugar and allow to boil. Add the balance water and allow to boil. Cool it or drink in in warm as you like. Please adjust the volume of water to get your like of concentration. It is healthy so also tasty.
|main course. Chicken mole, corn taco and rice|
|welcome drinks. hibiscus and lemonade|
We were invited by our neighbour for dinner. The true Mexican dinner was a real experience to know about their cuisine. The highlight of the dinner was everything was home made with a special ingredient 'love'.
The hibiscus drink is awesome. The lemonade taste is freshness.
The chicken mole with an ingredient chocolate was a first time taste. It went well with the special rice cooked in chicken broth and the authentic corn taco.
The deserts were rice pudding and flan. The special ingredient cinnamon in the rice pudding gave a new taste and flavour. Although we were familiar with flan, Oh this was so creamy and cheesy with great taste.
It was really great. Thank you my friend!
Frozen Fish Pattie 4, coconut oil 1 tbsp.
Heat the oil in a wok, drop in onion and garlic, sauté till tender, add the veggies and salt to taste, sauté till it is tender. Veggies ready.
In a pan fry both the sides. Dinner ready Serves for four.
Carrot 2, peeled and cubed, yogurt 2 cups, mustard seeds 1/2 tsp., dried chilli 1, curry leaf a sprig, salt to taste, fenugreek powder 1/4 tsp., coconut oil 2 tsp. Cook the carrot until it is soft.
Grated coconut quarter cup, cumin seeds 1/2 tsp., green chilli 2, grind the three ingredients into a soft paste, add carrot and blend into the mix. Add half cup of water to make it liquid. In a small wok, heat the liquid, add the whisked yogurt, salt to taste and fenugreek seed powder. Allow to bubble. In a pan heat the oil, drop in mustard seeds, allow to splutter, add dried chilli followed by curry leaves. Pour the garnish mix to the yogurt curry. It is ready to serve with rice.