Chef at Large

Going by Toni’s recipe of a few days back, I thought of trying it at home. Problem was, I couldn’t find lamb or fresh rosemary. So, decided to follow procedure and change the ingredients. Here’s what finally hapenned:

Find a pan large enough to hold leg
Fill water, place on heat and add bay leaf, turmeric, salt, [...]

This is a deliciously different stew, that can be made with any kind of meat you like, in any form. I’m not sure which cuisine to categorise this under, since as it is a little American and a bit Asian. It does have a very interesting flavor nonetheless and goes very well with a hunk [...]

My love for cooking arose from the kitchens of ‘East End’, in Cannanore, where my grandmother stirred and shook and whipped up the most delicious delicacies. The kitchen was old fashioned. Wood fires burned throughout the day and my grandmother who was called Mammu, by all her grandchildren, had to blow frequently through a long [...]

Here’s a contribution from my mother:
There’s nothing more invigorating than a hearty breakfast. There was a time when breakfasts in my mother’s home were huge and wholesome. Fried, poached or boiled eggs, thick slices of toast, butter, marmalade, chutney, rashers of bacon, fried tomatoes and thick slices of roast potatoes and that wasn’t all! There [...]

Apparently, I’ve been doing it wrong all along!
Stuck with the problem of poaching the perfect egg, I’ve been trying to get something close to acceptable for a while. More often than not however, I would end up with thready and tattered whites. Not acceptable!
After doing a bit of reading and some experimenting, here’s the consistent [...]

This is in continuation to my previous post on Spicy Minced Meat. That was the stuffing.
The Sandwich Omelette can probably be compared to the Chinese stuffed bun, but this one is easier and quicker. It has an outer covering of a thin omelette, inside which is are two slices of fresh white bread, inside which [...]

This is a spicy, juicy and tangy dish that can be used to stuff your samosas, filo pastry / puff pastry parcels, sandwiches or simply eaten with hot rotis/naans.
My brother dropped in last night and sleepily expressed a desire this morning, to eat a stuffed omelette. Now, stuffed omelettes are quite passè for me, considering [...]

Funny name for eggs, I know. Thing is, firstly, I made them on [a day after actually] Republic Day. Secondly, and this is stretching it a bit, these eggs are free from the traditional bondage/dominion of buttered toast. If you believed that, good! If you didn’t, actually, I couldn’t think of any other name for [...]

Assisting a friend with picking up a digital camera, we landed up at Bembos for lunch. What caught my attention was the tag line ‘South American Burger Grill’. They don’t have a very exhaustive menu or a huge seating area, however, the service is friendly and efficient, and the menu is a bit different from [...]

I was trying to be creative this morning with the fresh thyme in my possession - the usual target - Cherie’s breakfast.
Try this. Put a little oil in the pan - spread it around a bit. Put small bunch of leaves at various places in the oil - break the egg into a bowl and [...]