28 décembre 2007
Samosas using Tunisien brick pastry
Samosas
Ingredients
10 Tunisien brick pastry (feuilles de brick)
Filling
250 g minced meat
2 onions(chopped)
2 cloves of garlic + a piece of ginger (make a paste)
1 green chilli
1 tbsp masala powder
1/2 tsp red chilli powder
1/4 tsp turmeric powder
Curry leaves / coriander leaves
Salt to taste
Method
Heat oil in a sauce pan.
Fry onions till light golden brown.
Add ginger- garlic paste & fry again.
Then add masala,salt & minced meat.
Add some water & cook for 10 min.
Garnish with curry leaves & keep aside.
Folding
Take a phyllo pastry & cut into 2 semicircles.
Take one half & fold horizontally.
Place the filling in a corner & fold it in a triangle shape.
Continue folding until the end of the pastry strip & press with moistened fingers.
Repeat the process with the remaining pastry sheets.
Preheat oven to 180°C & bake 15-20mn.
Serve this mouthwatering snack with a dipping sauce.
25 décembre 2007
Greek honey curls for X'mas
Diples
Ingredients
300g flour ( I took 150g flour+150g corn flour)
3 eggs
1 tsp baking powder
1 tsp vanilla essence
For syrup
1 cup honey
1/2 cup warm water
2 tbsp sugar
Chopped nuts & cinnamon powder.
Method
Mix first four ingredients & keep aside for one hour.
Roll out into thin discs.
Cut into 2 inch strips.
Roll over the fork (3 times & keep aside.)
Repeat with other strips.
Deep fry the diples till light golden brown.
Remove using a slotted spoon & drain on a kitchen paper.
Make a syrup with honey, water & sugar.
Dribble the syrup over the diples.
Sprinkle with chopped nuts & cinnamon powder.
14 décembre 2007
Bombay Potatoes
Bombay Aloo
Ingredients
3 potatoes
2 onions (chopped)
2 tomatoes (chopped)
1 tsp tomato purée (optional)
1 tsp musturd seeds
1 tsp urud dal
1/2 tsp chilli powder
1/4 tsp turmeric powder
1 tsp cumin seeds
1/2 tsp garam masala
Coriander leaves
Salt to taste
Method
Heat oil in a pan. Splutter musturd seeds.
Add urud dal & fry .
Fry chopped onions till light golden brown.
Add chilli powder, tumeric powder & salt.
Fry for a while & add chopped tomatoes+ puree.
Add potatoes, cumin seeds & water .
Simmer for 15mn , until the potatoes are tender.
Garnish with coriander leaves & garam masala. 
11 décembre 2007
Avocado Delight - Creme de abacate
Avocado Delight
Ingredients
1 ripe avocado
1 tbsp lime juice
2 tbsp sugar
1/2 tsp cardomom powder or a dash of rum
Method
Scoop out the flesh of avocado & blend in a food processor.
Drizzle with lime juice to avoid browning. .
Add sugar, cardomom powder & mix well.
Avocado delight is a nourishing dessert for kids.
Adults can use a dash of rum.
09 décembre 2007
Miss France 2008
07 décembre 2007
Pepper Sardine
Pepper Sardine
Ingredients
500 g sardine / 3 canned sardines in tomato sauce
1/2 tsp musturd
1/4 tsp fenugreek seeds
2 cloves of garlic
A small piece of ginger
1 onion (chopped)
2 tomatoes(chopped)
1 tsp Kashmir chilli powder
1/2 tsp turmeric powder
1/ 2 tsp black pepper powder
1/2 tsp cumin powder
Tamarind (lemon size)
Curry leaves
Salt to taste
Method
In a bowl of water soak tamarind & keep aside.
Marinate fish with chili -tumeric & salt & keep aside.
Heat oil & splutter musturd seeds & fenugreek seeds.
Then fry chopped onions & curry leaves.
Add garlic-ginger paste & fry again.
Add chopped tomatoes.
Add tamarind water. (discard the pulp).
Close with a lid & cook for 5 min.
Add fish pieces. Simmer & cook for another 5mn.
When cooked, add cumin powder & pepper powder.
Just rotate the vessel to mix the powder's with the curry.
Garnish with curry leaves & serve with rice.
Courtesy to Malayalam Cuisine Magazine "Vanitha".
01 décembre 2007
Champs Elysée
Champs Elysée
The Champs-Élysées were originally fields. In 1616 Marie de Médicis( second wife of Henri IV) decided to put a long tree lined pathway .In 1667, Le Notre extended it upto the Tuileries. In 1724, the avenue was extended up to Chaillot hill ( site of Arc de Triomph). Later Champs-Elysees became a very fashionable place where Queen Marie Antoinette ( Wife of Louis XVI ) used to stroll with her friends.Today Champs-Élysées( one mile by 235 feet wide stretch ) is one of the famous avenues in the world . The official residence of the French President (Palais de l'Elysée) is located here. Every year on the Bastille Day (July 14th), the military parade passes through this avenue.
