Tongue Roast

Tongue Roast is something that I would have in sandwiches as a child. I remember my mum making tongue roast and my parent’s friends enjoying it. Today, I make the roasts and my friends love Traditional Tongue Roasteating the sandwiches.

With the embargo on the sale of beef in many states in India, I use buffalo tongue.

This recipe is the simple version with few ingredients which highlights the flavour of the meat. Leaving all mental blocks asides, a blind tasting will show that this meat for a sandwich is absolutely yummy. Just remember to prick the meat with a fork for the marination to happen well.

Click here for the recipe

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Jamón Y Queso Croquetas (Ham & Cheese Croquettes)

When one breezes through the tapas bars in Spain, it is quite possible to come across Jamón Y Queso Croquetas Jamón Y Queso Croquetas (Ham & Cheese Croquettes)with a Salsa Brava or Tomato Sauce.

While this recipe has the ham which is mixed in the potato mash, most people prepare these croquettes with ham juliennes encased in the mash – which leads to a more evident presence of ham.

Click here for the recipe

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French Toast

Few hundred years ago, poor French families wanted to reuse their stale bread. They decided to soak their bread in a milk and egg mix and fry it, to make it easier to chew.

Today, French bread is quiet popular for breakfast. I French Toastremember sinking my teeth into this preparation as a kid and would look forward for the next time when it would be prepared at home. Today when I make French Toast, I either make it plain, or I twist it. Few options are to have it with a Honey Compound Butter, or sprinkle it with cinnamon sugar; or drizzle it with honey and then top it with almond slivers. YUM!!!

As a celebratory breakfast, I usually cut the bread slices into 1 inch thick slices and then fry it. It looks more dainty when arranged on a platter…..and sprinkle it with icing sugar.

Click here for the recipe

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Milk Cream

Milk CreamBecause milk cream takes time and a lot of care to prepare, it is one of those Christmas sweet preparations which shows that one has matured in terms of preparing Christmas sweets. This is like a creamy milk fudge and usually is shaped in moulds which have a Christmas theme.

Click here for the recipe.

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Guava Cheese

PeraadGuava Cheese is a Goan sweet which is prepared primarily during Christmas. Locally, this is known as ‘Peraad’ and when it is slightly undercooked, the result is a gooey mix which is Guava Jam. This jam can be slathered on buttered toast for breakfast. What a sinful way to begin the day!

Click here for the recipe.

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Corn-On-The-Cob With Coconut Curry Butter

Corn-On-The-Cob can be had in many different ways. This Caribbean recipe has a very interesting taste which grows on you. The secret is to get the really soft part of the tender coconut (which almost falls off your in your hands) for the butter.

Click here for the recipe.

Corn-On-The-Cob With Coconut Curry Butter

For other recipes for corn-on-the-cob:

Indian Corn-On-The-Cob

Sweet Marmalade Corn-On-The-Cob

Taiwanese Grilled Corn

Tex-Mex Corn-On-The-Cob

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Dal Gosht

With the Mughals settling down in India, they were exposed to lentils being served as a gravy (rather than the salads that they were used to). Dal Gosht is a mix of the lentils Dal Gosht(the Indian dal) and the lamb stew (Mughal origin: gosht). It is said that the poorer families mixed in lentils into the lamb stew to increase volume of the dish.

The recipe that I have shared has an East-Indian influence due to the addition of the East Indian Bottle Masala.

Click here for the recipe.

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Sambhar Masala

There is no South Indian home which doesn’t have it’s own home-made Sambhar Masala. I Sambhar Masalaremembering visiting my friend’s grandmother’s home in Kasaragod in Karnataka and the waft of freshly made Sambhar Masala was in the air. Oooooooooh! Just felt like slipping into an easy chair in the balcony, watching the fields and surrendering to the smell of this spice mix gradually blending into the mouth-watering Sambhar.

Do click on here to get the recipe.

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The start of small journey…..

Hey everybody. Today, I have started this website which I hope will help the novice cook in the kitchen.

The recipes that I have uploaded on this website are my own and are not necessarily of the classical kind. I always like giving dishes a litle twist. The recipes are for home cooking: for family and for friends. But never mind, feel free to try them and enjoy the aromas and flavours that waft from your humble kitchen.

Do feel free to share your feedback with me on serverightfood@gmail.com; and share this website with your friends and colleagues.

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