Grilled Trout:(Southern Cooking)
You enjoy restaurant food...And you have tried re-creating it at home, what was the result? Yeah, I agree sometimes we flunk over simple ones! Honestly, many a times...I abstain from fixing 'Restaurant Secret Recipes' at home. Not that because it is still a secret or hard to fix kind! And come on, in today's web-world the word 'Secret' in on thin ice! Anyway, if I fancify (fancily create) my everyday meal a little with lots of myriad flavors, throw in some bold colors, concentrate more on garnishes, enrich with exotic ingredients and bring forth steaming hot comfort meal...I know, I know, I would be praised, petted and appreciated!! But, it would guarantee a 'No Escape' from my monotonous life in the kitchen:(
Let me tell you what is a best kept secret recipe of mine...voluntarily ruin a couple of meals (dinner time works better), call it a sick day (you know...headache, ouch-broke a nail, etc) and say you're exhausted for couple of more times! Outcome? Picture this: 'There you are, in a upscale restaurant enjoying the evening with your sweetheart'. Nothing is more fun, than getting him out:) To evade your guilt (of tricking him)...Now, you could actually re-create the restaurant meal that you both enjoyed:) How does the plan sound like?
Trout fillet 2
Southern seasoning (any brand that you like)
Hickory sauce - as per taste
Salt(seasoning has enough)
Olive oil few spoons.
Prepare the salsa (trail the link for the recipe), and chill them.
I used home-grill, as it is still freezing cold outside. However charcoal grill gives you more flavor.
Marinate the fish fillets with lemon juice and seasoning. Overnight will be good.
Grill them till reddish brown and fragrant. Sprinkle brown sugar, pepper powder and extra seasoning, a hint of hickory sauce.
Serve steaming hot, topped with salsa.
Kambu Inipu Adai:
Pearl millet powder 1 cup
Jaggery 3/4 cup
Cardamom powder 1 spoon
Milk 1 tablespoon
Ghee/butter for smearing
Honey to garnish
Pistachios nuts few to garnish.
Mix the first 5 ingredients together and make a smooth batter.
Heat the skillet, add butter and pour about a tablespoon of batter. Cook both the sides. Once it is golden brown, remove from heat.
Garnish with honey and nuts, serve as a breakfast.
Ingredients and Method:
Orange juice - freshly squeezed 1 cup
Pineapple juice 1 cup
Lemon juice few spoons
Honey few spoons
Pomegranate 1 fistful.
Mix all the above and serve chilled.
Blueberries Chocolate Milk Shake:
Banana 1 large
Blueberries 1 cup
Cocoa powder 1 teaspoon
Oval-tine 2-4 teaspoons
Milk 2 cups.
Blend all the above mentioned ingredients together, serve chilled as a breakfast, perfect to kick start the day.
Baby Spinach - 1 bowl full
Green apple 1
Kiwi fruit 2
Banana 1 large
Yogurts 1/4 cup
Organic whole milk 2-3 cup
Brown Sugar to taste
Blend all the ingredients together and filter the same.
Serve chilled, very energetic to kick start the day.
Organic Pomegranate 1
Sugar to taste
Cardamoms 3 - powdered
Fresh yogurts 4 cups - beaten
Whole milk about 1 cup.
Mix sugar with curd, then add milk, cardamom and pomegranate to it.
Serve chilled in tall glasses.
Chocolate Dipped Strawberries:
Strawberries fresh 1 cup
Dark chocolate bar 1 large
Sugar if necessary.
Melt the dark chocolate and dip the strawberries in it, pop it in your mouth...now tell me, what do you feel?
You know what...the first batch that I made disappeared in few seconds, before I could click them. So, this picture was taken' after scrapping up the berries with left over chocolate!
Papaali Milk Shake:
Papaya - cubed 2 cups
Milk 2-4 cups
Sugar to taste
Chaat masala powder to garnish.
Puree the fruit and mix with sugar and milk. Beat them vigorously till its foamy.
Serve chilled in a tall glass. Enjoy.
Navarathana Kuruma:(Restaurant Style)
Navarathana Korma. Restaurant Style Navrathan Korma.
Green chili 1 minced
Ginger Garlic paste 1 spoon
Onion 1 large head grated
Turmeric powder 1/4 spoon
Chili powder 1 spoon
Food color optional(I didn't use them)
Garam masala powder 1/2 spoon
Almonds/Cashew nuts paste 1/4 cup
Ghee few spoons
Cottage cheese/panir fried 1 cup
Cashew nuts - fried
Raisins - fried
Cilantro to garnish.
Heat a large wok, add ghee. Add chili, ginger-garlic paste and onion to it. Fry real good, till the raw odor is gone, add salt, turemric, chili and garam masala powder.
Followed by nuts paste. Prepare a thick gravy. Add vegetables, cover and cook till tender.
Add chopped fruits and fried panir plus nuts to it.Remove from heat. Serve to go with your rotis.
Kamala Pazha Payasam:
Kamla ka Kheer. Orange Pudding. Orange Payasam.
Sweet oranges - peeled & cored 1 cup
Condensed milk 1/2 cup
Milk 2 cups - reduced into half & Chilled
Sugar - I didn't use any, as condensed milk had enough.
Mix the heavy milk with condensed milk...beat till frothy.
Add the orange flesh, yeah sliced or flaked. Chill the same.
Serve chilled as a dessert. Enjoy:)
Baby Spinach - Citrus Salad:
I rarely zero down myself in raw-food. Its like a cycle, I need my threshold level saying, ' whooo, had enough and come on...its time to consume something raw, fresh, counter made, bright colored stuff.
Well, I go nuts for spicy food, I am practically addicted to fried foods and quickly get carried away with delicacies all the time. Oh, what can this poor soul do, if there are thousands of food blogs out there, with all tantalizing recipes! Its so unfair, going weak each time, I browse a little.
Green is a very bad color to me. I can't live without meat/fish. Its one of the toughest thing for me to accept vegetarian meals. Finally, made my mind to go green for few days or at least pretending to do so.
I just threw in, all the greens and vegetables that are usually tossed into a salad, but took a back step on the dressing part. Completely avoided the dressing today. Its tasted good, guess I could have raw-food once in a while.
Unnakayi. Unnakaye. Unnakaya. Pazham Nirachadhu. Stuffed Plantains. Vazhai Kai Appam?Vayaka Adda. Vayyakada. Kai ada. Kayeada.
Generally I do cook several dishes from my blogger friends, but I don't picture or post them. This is the first time, I am so impressed with my fellow blogger's work and tried her recipe the very same day. When she posted this recipe' under Ramadhaan special, I was so curious to try it immediately. That was quite exciting and totally a new dish for me:) But I was so skeptical to post the same because' mine didnt turn out very well...hmmm but its okay for the first time, right! Anyhow, comeon please take a look, at the original version, here.
Semi ripe plantains (not raw, not ripe...you got it?)
Egg with Sugar - scrambled
Cashewnuts and raisins - ghee fried.
Ghee for deep frying.
Steam the palntains, peel and core them. Now mash them coarsely.
Divide into equal parts, and flatten them...fill-in scrambled eggs plus nuts and raisins. Cover and bring them to elongated ball shapes. Repeat the same for allt he remaining stuff too.
Shallow or deep fry these in hot ghee. Yep, ready...so yummm:)
Pazhani Panchamirtham:(Temple Food)
Authentic Temple Food. Tamil Nadu Temple Prasad. South Indian Temple Food/Prasad. Palani Panchamirtham. Banana Jam. Dates and Honey Jam.
Food plays an integral part of religion too! Feeding the poor/devotee is taken as a good deed, throughout world! Among many faiths, they agree 'edible gift' as a sign of universal brotherhood.
One of the oldest method of preserving 'the fast perishing fruits' are,'Jams'! And, most of the delights from the past, survives till today...when it is handed down with care, in the form of 'Prasad' by Temple priests! They hold the secret recipe as a matter of faith.
I believe, temple foods are an extended form of traditional indigenous food! Where it is usually devoid of preservatives and chemicals. They are always enriched with antiseptic herbs, spices and naturally fragrant ingredients. I am just proposing that, they are nourishing basically!
Small Bananas/Elaichi Kela/ Malai Vazhai Pazham 6
Kabuli Dates 10
Honey as per taste
Jaggery small lump
Lump sugar 1 1/4 cup
Cardamom seeds powder 1/2 spoon
Ghee 1 teaspoon
Cashew nuts few
Peel and mash the bananas. De seed the dates and chop them roughly.
Mix all the ingredients together. Cover and set them in the fridge overnight.
Do not leave over the counter top, as you might be aware...fruits ferment quickly, will give a musty taste.
The next day, mix them well and serve.