Archive | February, 2013

Making the Ballotine

“Fennel at heart” this ‘Grouper Ballotine’ will take you closer to your Valentine. An idea inspired by Fennel, Fresh Grouper and Valentines Day. For making the Ballotine 4 inch/3 inch/one quarter inch Grouper Fillet 1000 ml chicken stock 1/2 of one medium size Fennel cut in to wedges 1 tomato deseeded and chopped big ½ […]

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Marinating Sardines

Though “Escabeche” is typically Mediterranean, I like the technique of marinating and have used that on these amazing sardines from the west coast of India, to make this simple Italian Dish; Baked Fresh Sardines. I like natural sweetness, which works very well with Seafood and oranges could not have been ever substituted. Try this and […]

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Pork Vindaloo

I travelled the length and breadth of Goa searching for a good Vindaloo. Guess what, what ever I ate from north to south varied in taste and flavor and it was amazing how they were all unique in their own ways. But what I learnt is to keep the core intact.. I like it not […]

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Bacon Wrapped Paneer with Mushroom & Lemon grass sauce

If you consider Paneer just as a cheese, then there is no end to what your mind can come up with. Paneer holds firm so decided to work with bacon. Bacon Wrapped Paneer with Mushroom & Lemon grass sauce 6 Strips of back bacon  6 cubes of paneer cut in to the same width as […]

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Sardine Pepper Fry

In Bombay, the best Sardines come from Goa or Mangalore. And if you can identify them, then you are in for a great treat.. Sardine Pepper Fry 10 Sardines 1 teaspoon haldi powder 4 table spoon lime juice 1 and half table spoon coarsely grounded black pepper 3 tablespoon cooking oil 4 green chillies 1 […]

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Chicken wings

The instant gratification is felt when you see 3 batches of the juicy and crispy chicken wings disappear in seconds smile emoticon Its easy and one can have endless ideas on the coating sauce.. Here is a simple one. Jackito @jts18 ..it isnt better than yours wink emoticon 8 Chicken Wings cut in 2 (cut off the […]

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Sandy’s Satay Sauce

“I have a secret Satay Sauce recipe”, unfortunately there’s nothing of those sort!! Its like somebody trying their luck, by saying, “My coconut chutney is the best for Idlis” wink emoticon .. I usually focus on the basic things that MUST go in a sauce and their balance and the rest you can build on it. For […]

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Tofu and Enoki Mushrooms

Couldn’t have saved my Tofu and Enoki Mushrooms, if not for the Satay Sauce.. Tofu and Enoki in Satay Sauce 200 grams of Tofu cut in to cubes 1 bunch of Enoki Mushrooms  2 tablespoon peanut oil Satay Sauce (Please see the last post for the recipe) Method Saute Tofu over medium heat in a […]

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Stir fry chicken with enoki, asparagus and calamansi lime

I’m quite notorious in barging in to kitchens wink emoticon .. And when I see a stir fry in the making, usually try to observe the order in which things go and how much time.. Amazingly thats what makes a stir fry unique.. Stir fry chicken with enoki, asparagus and calamansi lime 300 grams chicken breast cut […]

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Enoki mushrooms, calamansi lime and asparagus

Enoki mushrooms, calamansi lime and asparagus.. Singapore inspires me and the flavors are still fresh in my mind…

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