Monday, March 15, 2010
Friday, January 22, 2010
Karimeen Polichathu
Ingredients:
Pearl Spot (karimeen) 4 medium
Banana leaves 4
Coconut, scraped 1/2 cup
Kodumpuli 4 pieces
Whole dry red chillies 8
Turmeric powder 1/4 teaspoon
Coriander seeds 2 tablespoons
Ginger 1 inch piece
Garlic 8 cloves
Green chillies 4
Lemon juice 2 tablespoons
Curry leaves 10-12
Salt to taste
Oil to shallow fry
directions:
Scale, clean and wash the fish thoroughly. Make deep slits on either side.
Wash, wipe and cut the plantain leaf into four and remove the center core. Singe over open flame to make it malleable.
Grind coconut, kodumpuli, red chilies, turmeric powder, coriander seeds, ginger, garlic and green chillies to a smooth paste. Add lemon juice and the curry leaves and mix well.
Apply this paste liberally on the fish and also stuff it into the slits.
Brush a little oil on each leaf and wrap each fish tightly in the leaf and tie with thread. Rest it for an hour in the fridge.
Heat a little oil in a pan and shallow fry the parcels on medium heat for about three to four minutes on each side or till the fish is completely cooked. Ensure that the leaves don’t burn during cooking.
Serve hot in the parcel itself.
Recipe Tip
Kodumpuli, also called Fish tamarind is used extensively in the Malabar region. Can be substituted with regular tamarind or dry mango powder also.
Pearl Spot (karimeen) 4 medium
Banana leaves 4
Coconut, scraped 1/2 cup
Kodumpuli 4 pieces
Whole dry red chillies 8
Turmeric powder 1/4 teaspoon
Coriander seeds 2 tablespoons
Ginger 1 inch piece
Garlic 8 cloves
Green chillies 4
Lemon juice 2 tablespoons
Curry leaves 10-12
Salt to taste
Oil to shallow fry
directions:
Scale, clean and wash the fish thoroughly. Make deep slits on either side.
Wash, wipe and cut the plantain leaf into four and remove the center core. Singe over open flame to make it malleable.
Grind coconut, kodumpuli, red chilies, turmeric powder, coriander seeds, ginger, garlic and green chillies to a smooth paste. Add lemon juice and the curry leaves and mix well.
Apply this paste liberally on the fish and also stuff it into the slits.
Brush a little oil on each leaf and wrap each fish tightly in the leaf and tie with thread. Rest it for an hour in the fridge.
Heat a little oil in a pan and shallow fry the parcels on medium heat for about three to four minutes on each side or till the fish is completely cooked. Ensure that the leaves don’t burn during cooking.
Serve hot in the parcel itself.
Recipe Tip
Kodumpuli, also called Fish tamarind is used extensively in the Malabar region. Can be substituted with regular tamarind or dry mango powder also.
Jhinga Kalimirch
Ingredients:
Prawns (kolambi/jhinga), deveined 20 medium
Black peppercorns 20
Onions 3 medium
Ginger 3 inch piece
Garlic 10 cloves
Ghee 1/4 cup
Green cardamoms 5
Cloves 8
Tomatoes, chopped 4 medium
Cashewnuts 10
Mustard seeds 1/2 teaspoon
Whole dry red chillies 5
Curry leaves 10
Salt to taste
Red chilli powder 2 teaspoons
Saffron (kesar) a few strands
Directions:
Wash prawns thoroughly under running water.
Slice two onions and chop one. Grind ginger and garlic to a paste.
Heat two tablespoons of ghee in pan. Add green cardamoms, cloves and half the crushed black peppercorns. When they change colour, add sliced onions and tomatoes. Sauté for three to four minutes.
Add one cup of water, cashewnuts and bring to a boil. Take off the heat, cool and puree in a blender.
Heat the remaining ghee in a pan, add mustard seeds and whole red chillies. When the seeds splutter add curry leaves and chopped onions and sauté till light brown. Add salt, remaining crushed black peppercorns, red chilli powder and sauté.
Add ginger-garlic paste and mix. Add prawns and sauté for two to three minutes.
Add the pureed gravy and check the seasoning. Add salt and simmer for two minutes.
Before serving add saffron dissolved in a tablespoon of warm water. Serve hot.
Prawns (kolambi/jhinga), deveined 20 medium
Black peppercorns 20
Onions 3 medium
Ginger 3 inch piece
Garlic 10 cloves
Ghee 1/4 cup
Green cardamoms 5
Cloves 8
Tomatoes, chopped 4 medium
Cashewnuts 10
Mustard seeds 1/2 teaspoon
Whole dry red chillies 5
Curry leaves 10
Salt to taste
Red chilli powder 2 teaspoons
Saffron (kesar) a few strands
Directions:
Wash prawns thoroughly under running water.
Slice two onions and chop one. Grind ginger and garlic to a paste.
Heat two tablespoons of ghee in pan. Add green cardamoms, cloves and half the crushed black peppercorns. When they change colour, add sliced onions and tomatoes. Sauté for three to four minutes.
Add one cup of water, cashewnuts and bring to a boil. Take off the heat, cool and puree in a blender.
Heat the remaining ghee in a pan, add mustard seeds and whole red chillies. When the seeds splutter add curry leaves and chopped onions and sauté till light brown. Add salt, remaining crushed black peppercorns, red chilli powder and sauté.
Add ginger-garlic paste and mix. Add prawns and sauté for two to three minutes.
Add the pureed gravy and check the seasoning. Add salt and simmer for two minutes.
Before serving add saffron dissolved in a tablespoon of warm water. Serve hot.
Chettinad Chicken
Ingredients
Chicken 8 pieces on the bone 1 medium
Oil 5 tablespoons
Coriander seeds 2 teaspoons
Cumin seeds 1 1/2 teaspoons
Whole dry red chilli, seeded 4-6
Coconut, scraped 3/4 cup
Turmeric powder 1/2 teaspoon
Red chilli powder 1/2 teaspoon
Salt to taste
Curry leaves 10-12
Onions, chopped 2 medium
Ginger, chopped 1 inch piece
Garlic, chopped 4-6 cloves
Black peppercorns, crushed 20
Lemon juice 1 tablespoon
Directions:
Heat one tablespoon oil in a pan. Add coriander seeds, one teaspoon cumin seeds, dry red chillies, coconut and sauté till the coconut turns golden. Set aside to cool.
Take chicken in a bowl, add turmeric powder, red chilli powder, salt and two tablespoons of oil. Mix and set aside to marinate for half an hour.
Grind the coconut mixture to a fine paste adding water as required.
Heat the remaining oil in another pan. Add the remaining cumin seeds, curry leaves and onions and sauté till the onions turn golden.
Add garlic and ginger and sauté for half a minute. Add the ground masala and continue to sauté for two minutes.
Add chicken and crushed black peppercorns. Mix well.
Add lemon juice, cover and cook on low heat for twenty to twenty five minutes or till the chicken is done.
Serve hot with neer dosa.
Chicken 8 pieces on the bone 1 medium
Oil 5 tablespoons
Coriander seeds 2 teaspoons
Cumin seeds 1 1/2 teaspoons
Whole dry red chilli, seeded 4-6
Coconut, scraped 3/4 cup
Turmeric powder 1/2 teaspoon
Red chilli powder 1/2 teaspoon
Salt to taste
Curry leaves 10-12
Onions, chopped 2 medium
Ginger, chopped 1 inch piece
Garlic, chopped 4-6 cloves
Black peppercorns, crushed 20
Lemon juice 1 tablespoon
Directions:
Heat one tablespoon oil in a pan. Add coriander seeds, one teaspoon cumin seeds, dry red chillies, coconut and sauté till the coconut turns golden. Set aside to cool.
Take chicken in a bowl, add turmeric powder, red chilli powder, salt and two tablespoons of oil. Mix and set aside to marinate for half an hour.
Grind the coconut mixture to a fine paste adding water as required.
Heat the remaining oil in another pan. Add the remaining cumin seeds, curry leaves and onions and sauté till the onions turn golden.
Add garlic and ginger and sauté for half a minute. Add the ground masala and continue to sauté for two minutes.
Add chicken and crushed black peppercorns. Mix well.
Add lemon juice, cover and cook on low heat for twenty to twenty five minutes or till the chicken is done.
Serve hot with neer dosa.
Breaded and Baked Chicken Drumsticks
Ingredients:
1/4 cup mayonnaise
1/4 cup Dijon or whole grain mustard
2 teaspoons Worcestershire sauce
3/4 cup dry breadcrumbs
2 Tbsp finely chopped chives or green onion greens
Salt
6 large chicken drumsticks, about 1 1/3 lbs
Olive oil
Directions:
Place rack on upper third of oven. Preheat oven to 425°F. Coat the bottom of a shallow roasting pan or baking sheet with a thin layer of olive oil.
Mix together the mayonnaise, mustard, and Worcestershire sauce in a medium bowl. Mix together the breadcrumbs and minced chives in a separate medium bowl.
Sprinkle each drumstick with salt. One by one, dip each drumstick in the mayonnaise mixture, turning to coat. Then dip the drumstick in the breadcrumbs mixture, turning to coat. Place the drumsticks on the prepared roasting pan.
Bake chicken for 20-25 minutes, until just cooked through, and juices run clear (not pink) when poked with a sharp knife.
1/4 cup mayonnaise
1/4 cup Dijon or whole grain mustard
2 teaspoons Worcestershire sauce
3/4 cup dry breadcrumbs
2 Tbsp finely chopped chives or green onion greens
Salt
6 large chicken drumsticks, about 1 1/3 lbs
Olive oil
Directions:
Place rack on upper third of oven. Preheat oven to 425°F. Coat the bottom of a shallow roasting pan or baking sheet with a thin layer of olive oil.
Mix together the mayonnaise, mustard, and Worcestershire sauce in a medium bowl. Mix together the breadcrumbs and minced chives in a separate medium bowl.
Sprinkle each drumstick with salt. One by one, dip each drumstick in the mayonnaise mixture, turning to coat. Then dip the drumstick in the breadcrumbs mixture, turning to coat. Place the drumsticks on the prepared roasting pan.
Bake chicken for 20-25 minutes, until just cooked through, and juices run clear (not pink) when poked with a sharp knife.
Thursday, November 19, 2009
World's 12 Longest
World's longest living marriage (85 years)
Frenchman Lluis Colet broke the world record for the longest speech after rambling nonstop for 124 hours about Spanish painter Salvador Dali, Catalan culture and other topics. The 62-year-old Catalan and local government worker spoke for five straight days and four nights to set the record in the southern French town of Perpignan. Three notaries were on hand to recognize the feat which allowed Colet to enter in the Guinness Book of Records. The previous record was held by an Indian man who delivered a 120-hour speech. 
The world's longest lightbulb, a low-watt firehouse bulb, has been burning continuously since 1901. Long after his retirement, ex-firefighter Tom Bramell still likes to visit Station No. 6 for old times' sake, whistling in amazement at all the changes. But one thing remains exactly the same. The sturdy little object hangs from the ceiling in the firehouse's engine bay, emitting its familiar faint orange glow. At 107 years and counting, the low-watt wonder with the curlicue carbon filament has been named the planet's longest continuously burning bulb by both Guinness World Records and Ripley's Believe It Or Not.The Livermore lightbulb has never been turned off, which many suspect is the secret to its longevity. Livermore's bulb has burned for nearly a million hours. 
Directed by John Henry Timmis IV, "The Cure for Insomnia" is officially the world's longest movie, according to Guinness World Records, as of its release in 1987. Running 5220 minutes (87 hours) in length, the movie has no plot, instead consisting of artist L. D. Groban reading his lengthy poem of the same name over the course of three and a half days, spliced with occasional clips from heavy metal and pornographic videos. 
Next time your fiancée starts to bug you about the wedding date you can comfort her by telling her about Octavio Guillen and Adriana Martinez, who hold the record for the world's longest engagemant and quite possibly, the world's coldest feet. Octavio Guillen and Adriana Martinez were engaged in Mexico in 1902 ,but kept putting the wedding off over and over again. After 67 years, in June 1969, Octavio Guillen must have run out of excuses and the world's longest engagement ended with their vows. They were both 15 years old when they were engaged and 82 years old on their wedding day. 
The solar eclipse of July 22, 2009 was the longest total solar eclipse of the 21st century, lasting as much as 6 minutes and 39 seconds in some places. It caused tourist interest in eastern China, Nepal and India. In some parts of the continent, the moon completely blocked out the sun for more than six-and-a-half minutes. The eclipse - the longest since July 1991 - was visible in India, Nepal, Burma, Bangladesh, Bhutan and China. There won't be a longer eclipse than that day for another 123 years (June 13, 2132).
Herbert and Zelmyra Fisher, of North Carolina, have been married for 85 years as of May 13, 2009. Zelmyra is 101 years old and Herbert turned 104 on June 10th, 2009. They have shared the same home in the Brownsville community of New Bern for 50 years.
World's longest serving bartender (77 years)
Angelo Cammarata is, according to the Guinness Book of World Records, the world's longest-serving bartender. He's been pouring for most of his 77 years at Cammarata's Café, the West View watering hole. But now, the place he still helps his sons John and Frank run, has been sold, and the Cammaratas will be out of there within weeks, when the new owners are approved by the state. "Camm," as people call him, started serving beer at his father's North Side grocery the moment Prohibition ended, at midnight on April 7, 1933. The memory is as clear to him as the strike of the library clock that signaled it was time to start opening bottles of Fort Pitt. His immigrant father built a bar on that site in 1935, and Angelo kept working there, taking a break to serve in the Navy in World War II. In 1971 he sold the bar to his sons. In September 2009, the Café was sold and Camm, 95, decided it was time to retire.
World's longest point in professional tennis (29 minutes)
This year, 2009, marks the 25th anniversary of a historic tennis match. At a Virginia Slims tournament in 1984, Vicki Nelson and Jean Hepner exchanged 643 shots. It remains the longest single rally in the history of professional tennis. The 6-hour-31-minute marathon was itself the longest match in tennis history for nearly 20 years and remains the longest match completed on a single day. The rally that put Nelson-Dunbar and Hepner in the record books came at set point for Hepner, who was ahead in the second-set tie breaker, which lasted 1:47 on its own. The 13-11 tiebreaker lasted 1 hour 47 minutes - the longest in the history of professional tennis - and had one point that lasted 29 minutes, with the ball crossing the net 643 times. Nelson finally won the game.
World's longest speech (124 hours)
Frenchman Lluis Colet broke the world record for the longest speech after rambling nonstop for 124 hours about Spanish painter Salvador Dali, Catalan culture and other topics. The 62-year-old Catalan and local government worker spoke for five straight days and four nights to set the record in the southern French town of Perpignan. Three notaries were on hand to recognize the feat which allowed Colet to enter in the Guinness Book of Records. The previous record was held by an Indian man who delivered a 120-hour speech. World's longest burning lightbulb (107 years)
The world's longest lightbulb, a low-watt firehouse bulb, has been burning continuously since 1901. Long after his retirement, ex-firefighter Tom Bramell still likes to visit Station No. 6 for old times' sake, whistling in amazement at all the changes. But one thing remains exactly the same. The sturdy little object hangs from the ceiling in the firehouse's engine bay, emitting its familiar faint orange glow. At 107 years and counting, the low-watt wonder with the curlicue carbon filament has been named the planet's longest continuously burning bulb by both Guinness World Records and Ripley's Believe It Or Not.The Livermore lightbulb has never been turned off, which many suspect is the secret to its longevity. Livermore's bulb has burned for nearly a million hours. World's longest movie (87 hours)
Directed by John Henry Timmis IV, "The Cure for Insomnia" is officially the world's longest movie, according to Guinness World Records, as of its release in 1987. Running 5220 minutes (87 hours) in length, the movie has no plot, instead consisting of artist L. D. Groban reading his lengthy poem of the same name over the course of three and a half days, spliced with occasional clips from heavy metal and pornographic videos. World's longest running soap opera (72 years) 
The world's longest running soap opera, Guiding Light, has been on for 72 years following the lives of four families in America. Starting out as a radio play in 1937 before graduating to CBS daytime TV in 1952, it was funded by Procter & Gamble, which employed Irna Phillips, the "mother of the genre", to write it. In the mid-60s, it was one of the first soaps to feature African-American actors in regular roles. Its fictional "anywhere America" location moved around until 1966, when it settled in a town called Springfield. Kevin Bacon, Calista Flockhart and Mickey Rourke all started out on the show. The show won dozens of awards in its seven-decade span and ran up more than 15,700 episodes, each ending in a cliffhanger.
World's longest reigning monarch (63 years)
Thailand's King Bhumibol Adulyadej, 81, is the world's longest-reigning monarch. He ascended to the throne following the death of his brother, King Ananda Mahidol, on June 9, 1946, and was formally crowned on May 5, 1950. Thailand abolished absolute monarchy in the 1930s, so the king wields little power although he recently appealed for unity amid Thailand's four-year-long political crisis. He remains a deeply revered figure and enjoys immense popularity.
World's longest blackout (66 days)
In 1998 Auckland had a blackout power crisis for five weeks. Almost all of downtown Auckland in New Zealand was supplied electricity by Mercury Energy via four power cables, two of them 40-year-old oil-filled cables that were past their replacement date. One of the cables failed on January 20, possibly due to the unusually hot and dry conditions, another on February 9. Due to the increased load from the failure of the first cables, the remaining two failed on February 19 and 20, leaving about 20 city blocks (except parts of a few streets) without power during 66 days. 7500 businesses and residents were affected. Estimated loss due to the power failure was $156 million USD.
World's longest engagement (67 years)
Next time your fiancée starts to bug you about the wedding date you can comfort her by telling her about Octavio Guillen and Adriana Martinez, who hold the record for the world's longest engagemant and quite possibly, the world's coldest feet. Octavio Guillen and Adriana Martinez were engaged in Mexico in 1902 ,but kept putting the wedding off over and over again. After 67 years, in June 1969, Octavio Guillen must have run out of excuses and the world's longest engagement ended with their vows. They were both 15 years old when they were engaged and 82 years old on their wedding day. World's longest movie kiss (3min 5sec)
In 1941, a kiss made movie history. Jayne Wyman and Regis Toomey kissed for three minutes and five seconds during the film You're In The Army Now. This actually took up 1/25th of the film's total running time. This comedy film is about two vacuum-cleaner salesmen who are accidentally inducted into the army and the hijinks that follow.
World's longest solar eclipse of the century (6min 32sec)
The solar eclipse of July 22, 2009 was the longest total solar eclipse of the 21st century, lasting as much as 6 minutes and 39 seconds in some places. It caused tourist interest in eastern China, Nepal and India. In some parts of the continent, the moon completely blocked out the sun for more than six-and-a-half minutes. The eclipse - the longest since July 1991 - was visible in India, Nepal, Burma, Bangladesh, Bhutan and China. There won't be a longer eclipse than that day for another 123 years (June 13, 2132).Thursday, October 22, 2009
Dal Makhani
Ingredients:
2 cups Urad dal
1 cup rajma
1/4 cup chana dal
1 tsp methi seeds
1 onion
1 cup tomato puree
3-4 garlic flakes
2 inch giner diced
1 cup cream
1 cup butter
1/4 tsp hing
1 cup yoghurt
1 tsp red chilli powder
fresh cream forgarnishing
Directions:
Soak All the dals overnight with the methi seeds. Pressure cook them in the morning with some salt, hing, 1 inch ginger and 2 flakes of garlic. In another pan, fry onions to golden brown add tomatoes and balance ginger garlic. when the batter is well mixed add in the red chilli powder and curd mix well and pour the dal in the pan. Let it boil for at least an hour. Now add in the cream and still boil for 10 mins. If u have to serve it whip fresh ceam and garnish dal with it. This dal is best cooked in the morning and eaten at dinner coz the flavour enhances more with the marination.
2 cups Urad dal
1 cup rajma
1/4 cup chana dal
1 tsp methi seeds
1 onion
1 cup tomato puree
3-4 garlic flakes
2 inch giner diced
1 cup cream
1 cup butter
1/4 tsp hing
1 cup yoghurt
1 tsp red chilli powder
fresh cream forgarnishing
Directions:
Soak All the dals overnight with the methi seeds. Pressure cook them in the morning with some salt, hing, 1 inch ginger and 2 flakes of garlic. In another pan, fry onions to golden brown add tomatoes and balance ginger garlic. when the batter is well mixed add in the red chilli powder and curd mix well and pour the dal in the pan. Let it boil for at least an hour. Now add in the cream and still boil for 10 mins. If u have to serve it whip fresh ceam and garnish dal with it. This dal is best cooked in the morning and eaten at dinner coz the flavour enhances more with the marination.
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