Rava Paratha
Semolina Paratha
Ingredients
2 cups semolina
3 cups luke warm water
1 tbsp veg oil
1 tsp salt
***
1 cup flour
1 tsp red chilli powder
1/2 tsp cumin powder
1 tsp carom seeds (crushed)
A green chilli (chopped)
A piece of ginger(chopped)
A big onion (chopped)
2 shallots(chopped)
Curry leaves(chopped)
Coriander leaves(chopped)
1 tbsp oil
**
Flour for dusting
Oil for frying
Method
Boil water with salt & oil.
Add semolina & mix well with a wooden spatule.
When semolina leaves the sides of the pan, remove from fire.
Transfer to a bowl & then add flour & other ingredients.
Knead well, cover & set aside to cool.
***
Make orange sized balls of prepared dough.
Take a dough ball & flatten it using a roller.
Heat a non stick pan & just smear some oil.
Cook the roll out paratha.
When it turns brown, flip & cook the otherside.
Serve hot with Veg / Non Veg curry.
Courtesy @ Hebbar's Kitchen.
Ragi appam
Ragi appam
Ingredients
4 cubes of jagerry
3 bananas (mashed)
1 cup ragi powder (finger millet powder )
1/2 cup flour
1 cup freshly grated coconut
1 tbsp poppy seeds (dry roasted)
A pinch of salt
1/4 tsp baking powder
1/4 tsp cardomom powder
Oil for frying
Method
Gently heat jaggery & water to make a thick syrup.
Strain it & add to the mashed bananas.
Mix all the other ingredients to get a semi - thick dough.
Cover & set aside for 20 mn.
If the mixture is thick, add some water.
***
Heat oil in a frying pan & spoon the prepared batter.
When golden brown, turn over & cook the other side.
Remove using a slotted spoon & drain on a kitchen paper.
Serve hot with tea.
Paal Kozhukkattai - Chettinad Special for Ganesh Chathurthi
Paal Kozhukkattai
Ingredients
5 tbsp rice flour
1 cup water + 1/2cup of coconut milk
A pinch of salt
1 tbsp ghee
***
4 cubes of jagerry
1 1/2cup of coconut milk / milk
A pinch of salt
1/4 tsp cardomom powder
Ghee
Half cup freshly grated coconut
Raisins & cashews (optional)
Method
Boil water + coconut milk in a thick bottomed pan.
Stir in rice powder & stir with a wooden spatule.
When it leaves the sides of the pan , remove from fire.
Add ghee & set aside to cool.
Make marble sized balls & keep aside.
***
Gently heat jaggery & water to make a thick syrup.
Strain it & keep aside.
***
Boil the strained jagerry syrup on medium heat .
Add the marble sized balls & cook for 3 mn.
Then stir in coconut milk & remove from fire.
Add freshly grated coconut & cardomom powder.
Garnish with raisin and cashews& transfer to the serving cups.
Happy Ganesh Chathurthi !
9/11 Memorial, NY
9/11 Memorial
Today marks the 17th anniversary of the 9/11 terrorist attacks, which killed 2977 people in the US. The 9/11 Memorial is located in the lower Manhattan, at the same place where the Twin Towers collapsed. The Memorial Architect Michael Arad created two black granite craters, 30 feet down at the foot prints of the destroyed Twin Towers. The water streams down the sides of the two reflecting pools like tears. The names of the victims are incised on the parapets of the two reflecting pools. The Memorial Park was designed by the landscape architect Peter Walker. About 400 white oak trees are planted around the plaza & a 9/11 museum is situated below the plaza.
Pollo in potacchio - Italian Chicken
Italian Chicken
Ingredients
1 kg Chicken
3 garlic cloves (chopped & crushed)
Few springs of rosemary (chopped)
Salt to taste
1 tbsp flour
***
3 tbsp olive oil
3 onions (chopped)
2 garlic cloves (crushed)
A green chilli (half slit) - optional
1 tbsp concentrated tomato puree
1 can tomato pulp
1/2 tsp Espelette chili powder ( I took kashmir chili powder)
1 stock cube(chicken)
Freshly ground black pepper
Few basil leaves / Coriander leaves
Method
Marinate chicken with crushed garlic, rosemary & salt.
Cover & keep aside for an hour.
Dredge the chicken pieces in flour.
Heat oil in a sauce pan & fry the chicken pieces ( both sides)
When golden brown drain in a kitchen paper & keep aside.
***
Dilute stock cube in a bowl of water.
Heat oil in a sauce pan .
Fry onions talong with a rosemary branch.
When translucent, add crushed garlic , green chilli & chilli powder.
Fry for a while & then add concentrated tomato & tomato pulp.
Stir for a while & add stock water .
Bring to the boil & then add fried chicken pieces.
Cover & cook for 20min, stirring from time to time.
If the chicken is cooked thoroughly, remove from fire.
Garnish with ground pepper & chopped basil leaves. 
Courtesy @ Cuisine Actuelle.
Basque Rabbit
Basque Rabbit
Ingredients
1 kg Rabbit
1 tbsp flour
***
3 bell peppers (yellow,red,green)
3 garlic cloves (crushed)
3 onions (chopped)
3 tomatoes (chopped)
1 bouquet garni ( 2 strings of parsely, bay leaves, thym tied together)
1/2 tsp Espelette chili powder ( I took kashmir chili powder)
1 tsp salt
Olive oil / vegetable oil
pepper powder
Method
Dredge the rabbit pieces in flour.
Heat oil in a sauce pan & fry rabbit pieces ( both sides)
When golden brown drain in a kitchen paper & keep aside.
Heat oil in a sauce pan.
Fry onions till translucent .
Add chopped bell peppers, onions & garlic.
Then add tomatoes, bouquet garni & fried rabbit pieces.
Stir for a while & add water .
Bring to the boil, then turn the heat down and simmer for 20min, stirring from time to time.
If the rabbit is cooked thoroughly, remove from fire.
Discard the bouquet garni & garnish with ground pepper.
