Wednesday, June 23, 2010

A Short Blogging Break

Haii Friends !!!

My Previous Post was about Soccer Fever, Now really I got fever and I am not feeling well now and I need a little break. I do not know if it is for a week or month but all is for good.

I will be back shortly. I will miss u all during this break. SORRY GUYS !

If you need to get my attention in the mean time u can email me at



Monday, June 14, 2010

Tortilla Espanola with Soccer Fever

Dear Frenz, Hope you all enjoyed your weekend with your family. Here, We also enjoyed our weekend with lots of fun and met lot of people from different countries in Sandton City. In Nelson Mandela Square ( This is the convention centre near the Soccer city n Ellis Park stadium), People from different part of the world gathered there and enjoyed their day by singing their country songs and lot of Merry Making with music. We are feeling the FIFA here, everyday there is matches in different places of South Africa. This FIFA matches are telecasting in "3D". Yesterday, We were watching one match in 3D really a different experience can't believe that, while player kicked the ball its straightly coming to our face. It was thrilling and different Joyable experience, We are going to watch another 1 match in 3D and 1 match in stadium.

My Hubby is supporting the team "Spain" and am Supporting the team "Brazil". Yesterday, I have painted "Brazil" flag on my face and We were walking towards the restaurant on the way the people from Brazil seeing my face they started to talk with us and they began to sing a song of their country slogans. Coming to the recipe, I am planning to post different recipes from FIFA WORLD CUP countries. Today, am going to start with my Hubby's Supporting team "Spain".Of course, My next recipe is from "Brazil". Here, is the recipe for Tortilla Espanola or Tortilla de Patata from SPAIN as follows,


1.Jumbo eggs - 3 no's
2.Peeled and thinly sliced starchy potato - 1 medium
3.Spicy Sausage or Chorizo style sausages - 1
4.Black pepper powder - 1 tsp
5.Salt as reqd
6.Finely Chopped Onion - 4 tbsp
7.Finely chopped Garlic - 3 pods
8.Frozen Green Peas - 1 tbsp
9.Grated Cheddar Cheese - 2 tbsp
10.Olive Oil - 1tbsp


1.Heat oil in the non-stick frying pan, saute the chopped onions and garlic for 5 mts. Follow with sliced sausages, sliced potatoes with little bit of salt. Fry till the potatoes turn crispy and finally add the frozen peas.
2.Meanwhile, beat the eggs with salt and pepper. Add the grated cheddar cheese with egg mixture.
3.Mix the potato and sausage mixture with the beaten egg , in the same pan make an omlette.
4.Now the Cheesy and Crunchy Spanish Potato Omlette is ready to serve with breads.

Tuesday, June 8, 2010

Chow Chow Kootu

Chayote squash is versatile vegetable in India, My Amma often cooks this veggie in kootu or in Poriyal form. It taste very good like white pumpkin, I like the poriyal She makes in this veggie. My Hubby likes the Chow-Chow kootu n Sambar very much,, it also very good veggie for weight-watchers. I cooked this chow-chow kootu with spinach poriyal n Okra poriyal for our dinner, My Hubby enjoyed it very much it was a complete healthy meal for us. Here, is the easy chow-chow kootu recipe for you as follows,
1.Peeled and Cubed Chayote Squash - 1 no
2.Chana dal - 1 cup
3.Chopped tomatoes - 1 big
4.Sliced onions - 1/2 medium
5.Turmeric powder - 1/2 tsp
6.Salt as reqd
For Grinding:
1.Grated Coconut  - 1/2 cup
2.Green chillies - 3 no's
3.Cumin seeds - 1 tsp
For Seasoning:
1.Canola Oil - 2 tsp
2.Mustard seeds - 1 tsp
3.Curry leaves - 2 strings
1.Cook the chana dal, sliced onions, chopped tomatoes and turmeric powder in a pressure cooker for 2 whistles, after that open the pan add the cubed chow-chow to the dal mixture stir it well and cook for 1 whistle.
2.Grind the coconut, chillies n cumin seeds to fine paste. Keep it aside.
3.After the dal n chayote cooked well, open the lid of the pressure pan add the grounded coconut paste and salt. Stir it well and leave it cook in medium flame for 10-15 mts till the raw smell goes off.
4.In the separate frying pan, season the ingredients under for seasoning and pour it on top of the kootu.
5.Now the Curry leaves flavour rich Chow-Chow kootu is ready to serve with hot rice and any veggie or greens poriyal.

Friday, June 4, 2010

Line Fish Kulambu

I came to know how to cook Fish Kulambu very recently, My first try was tasted very good cooked with Red Fish and I started to cook the fish kulambu every week in my menu. Last time, I tried with coconut with pearl onions paste this time tried without it. It turned very good, I used Line Fish for this curry enjoyed it with Salmon fish fry for my dinner. Here, is the recipe for Fish Kulambu as follows,


1.Line Fish pieces - 300 gms
2.Extract from lemon size tamarind  -  1 1/2 cups
3.Chopped Onions - 1 big
4.Slitted green chillies - 4 no's
5.Kashmiri red chilli powder - 3 tsp
6.Coriander Powder - 1 tbsp
7.Turmeirc powder - 1tsp
8.Canola Oil - 2 tbsp
9.Chopped tomatoes - 2 medium
10.Curry leaves  2 strings
11.Mustard seeds - 1tsp
12.Fenugreek Seeds - 1 1/2 tsp
13.Garlic slices - 10 no's ( use depends upon the strongness of the garlic)
14.Salt as reqd


1.Clean and cut the fish into big slices and keep it aside, extract the tamarind juice and add the turmeric powder, red chilli powder and coriander powder. 
2.Heat Oil in the heavy bottom pan, season the mustard and fenugreek seeds. Follow with curry leaves, garlic slices and green chillies.
3.Add the chopped onions, saute nicely till it turns light golden brown. Then add the chopped tomatoes and enough salt for the kulambu ( adding salt in this stage helps to cook the tomatoes quickly). Close the pan with the lid till the tomatoes turn to mash, oil leaves on the edges.
4.After the tomatoes cooked well add the tamarind juice, stir it well. Leave it to cook nicely for 10 mts or till the raw smell of the masalas goes off.
5.Turn the fire to medium and finally add the fish slices and close the pan with the lid it will take only 5-10 mts  gets to cook, don't stir the kulambu after fish cooked well ( it will break into pieces).
6.Now the delicious Fish Kulambu is ready to serve with hot steamed rice and Hot Fish fry.

Wednesday, June 2, 2010

Easy Beef Fry

Beef fry is our favourite and very easy one to cook for any time. We enjoyed this Beef fry with hot Rasam Rice, it tasted yummy. Those, who doesn't like Beef can try the same cooking method for Lamb or with Mutton. Before, Marriage I never tasted Beef after came here started to taste all kinds of meat. Especially, I like this Beef fry and Ostrich Stir fry with Tortillas are my favourite meat recipes. Here, is the recipe for the Easy Beef Fry as follows,


1.Beef Goulash - 300 gms
2.Sliced Onions - 1 large size
3.Sliced Garlic - 10 no's ( It depends upon the strongness of the garlic, In India it will be too strong but here it wont be that much strong)
4.Canola Oil - 2 tbsp
5.Curry Leaves - 2 strings

For Marination :

1.Ginger Garlic Paste - 1 tsp
2.Kashmiri Red Chilli Powder - 2 tsp
3.Meat Masala - 2 tsp ( I used Durban Meat masala, mixed with all spices)
4.Turmeric Powder - 1 tsp
5.Black Pepper Powder - 1 tsp
6.Salt as reqd


1.Marinate the Beef Goulash with the ingredients under for Marination. Keep it aside and leave it to marinate for 1 hour.
2.Heat Canola Oil in non-stick deep frying pan, Fry the curry leaves follow with sliced onions and sliced garlic to the pan. Saute it nicely till it turns light golden brown.
3.Now add the marinated Beef Goulash to the frying pan, stir it well and cook it in medium flame. Stir it continuosly cos it will burn at the bottom (if necessary add oil on the sides to avoid burning at the bottom).
4.Close the pan with the lid and leave it to cook to tender (cook in medium flame). No need to add water to the fry, beef itself leaves water while cooking.
5.It takes 40-50 mts to cook to tender and succulent. I Prefer Slow Cooking, it is best for all kinds of Meat recipes.
6.After the meat cooked to soft, Open the lid of the pan to evaporate the water and cook to dry or semi-dry.
7.Now, Hot n Easy Beef Fry is ready to serve with Rotis or with Hot rasam rice.