Month: November 2010

Perfectly Poached Eggs

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I’ve stayed away from poaching eggs. It’s an art and a science apparently, not for mere mortals. The regular cook in the kitchen need be satisfied with scrambled eggs, fried eggs, boiled eggs or omelets. But Poached eggs were to be left to a fancy chef who turned it out ala Eggs Benedict!  Well no more I said and attempted to poach an egg (remember Julie in ‘Julie and Julia’ J) To be honest, the first attempt was a birds nest and I quickly gobbled it down to erase any photo evidence. The second one however was definitely palatable. The proof of the pudding or the poaching is for all to see. Sunday morning brekkie anyone? How to Poach an Egg (Courtesy: Wiki Info) Step1: Set a saucepan to boil that is about two-thirds full of water. Milk can also be used for a richer taste. Step 2: Add a dash of white vinegar (while it’s not absolutely vital, it helps the egg’s appearance – the vinegar coagulates the egg white turning it into a …

Pasta with Tuna and Capers

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We generally buy our seafood fresh from the local market and nothing can really beat the taste of the sea. However there is no shame opening up a can of tuna for a quick weekday meal. Considering the fish was a favorite of the ancient Phoenicians (And the Greeks and Romans loved it as well)…it’s already got a good reputation. With all the Omega3 that doctors keep saying we need to incorporate into our diet, this fish is heart healthy! I found this recipe in my cooking bible – The Family Circle Cooking Encyclopedia.  So there’s really no going wrong. The co-resident and I give this one a thumbs-up! So does Muesli, who thought the can of tuna was for her… 🙂 Pasta with Tuna and Capers Cooking time: 20 mins Serves: 4 What you need:500 gms Pasta¼ cup Olive Oil4 cloves Garlic, minced225 gm Tuna drained60 gms Butter1/3 cup Lemon Juice2 Tbsp chopped Capers½ tsp chopped Chilli What to do:Place pasta in a pan of boiling salted water and cook until just tender. Heat …

Muesli and my new Canon 500D

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I know this has nothing to do with food… but considering I just upgraded from my old kodak of 5 years ( I know I know.. tsk tsk.. practically a fossil) I can’t help but gloat. No food pics on this post.. just one of my darling baby Muesli. (Yes, I named my cat after cereal! But what do you expect from a foodie?!) Hopefully I can turn out some better pictures with this one… Wish me luck!

Lemon Rice (Chitranna)

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This post is for ‘someone’ who asked me recently, whether I had locked my kitchen up as he dint see any new posts on the blog 😛 Considering that ‘someone’ is also a Vegetarian and South Indian … this recipe should appeal to him. Lemon Rice is something that mom made in a jiffy for breakfast IF – she was out of time or there was rice leftover from last night’s dinner. So as a teenager I used to ho and hum when I saw lemon rice on my plate. But now I completely understand the lemon rice logic – it’s a healthy, simple, no wastage dish. Not to mention for all the ho-ing and hum-ing it was and is delicious! Lemon Rice Prep time: 15 minsServes: 4 What you need:1 ½ cups Rice (uncooked) / 2 ½ cups cooked Rice1 Onion sliced1 Lemon (Juice of)3-4 green Chilies½ tsp Channa Dal½ tsp Urd Dal½ tsp Turmeric½ tsp Ginger paste½ tsp Mustard seeds4 tsps Oil6-7 Curry leavesSalt to tasteHandful of peanutsGrated coconut to Garnish What to …