Yes! The meat with a hole! And that is exactly why I like it. Not because it is boneless, but because it has a hole in it - the Seekh Kebab. Seekh Kebabs can be made with any minced meat but I always vote for minced lamb - even when lamb is not one of my favourite meats; or at the very least minced goat meat/ mutton.Seekh Kebab originated from Persia and folklore has it that it was a dish invented by Persian soldiers by using metal swords to prepare meat over open fire. Another story is about the invention of cooking methods using very little to no water due to scarcity of water in the deserts; this giving rise to cooking meat in different ways directly over fire.
Saturday, 27 October 2012
Thursday, 25 October 2012
Pizza (pronounced peetza) is an open pie of Italian origin, which has a bread like base and is traditionally covered with toppings like seasoned tomato sauce, cheese, meat, spinach, mushrooms, onion and olives. Pizza is the most versatile Italian dish that is now "not Italian" at all. There are countless varieties of pizzas available in restaurants and in every individuals' house. The toppings and the base can be varied according to one's choice and preference and is considered an easy Friday meal by most families with children.
Wednesday, 24 October 2012
Sunday, 21 October 2012
Focaccia is an Italian bread that is topped with herbs and other ingredients. Which made me ask the very next question - how is it different to pizza which is also as an Italian bread with toppings. And yes! The main difference lies in the topping. Focaccia is usually topped with herbs, olives and/or dry vegetables and finished off with olive oil. It can be served with dips or soups or by itself, dipped in some good quality olive oil. Whereas a pizza is topped with sauces, meats, vegetables and cheese and is actually made on a focaccia dough before the dough could be made a focaccia. Also, a focaccia may be eaten hot or cold while a pizza technically was meant to be eaten hot (though nowadays you have a myriad of options for cold pizza too).
Saturday, 20 October 2012
Sometimes the simplest recipes are the best and if it serves more than one purpose, well, you've hit the jackpot. That is what I felt when I got this recipe. And believe me when I say that the texture of this dough looks, feels and tastes totally different for a pizza and focaccia. The same dough used as a pizza base gives you a soft and chewy pizza base and whereas for focaccia it helps you to enjoy a base that is soft and chewy on the inside, yet slightly crusty on the outside.
Pizza dough - risen, knocked down and ready to be rolled out
Thursday, 18 October 2012
I grew up believing that Tikka always has to be red or orange in colour. Though traditionally these colours were attained with the use of turmeric powder or chilly powder, modern chefs have indulged in the extensive use of food colours for this purpose. And for this very reason, foods with strong colours usually eat on my appetite. So whenever I come across food with little to no colours I am very eager to try it out and if they have the perfect flavours, I seek to unfold its mysteries.I was acquainted with this Murg Malai Tikka from Cafe Saffron, South Morang, more than a year back. Surprised at seeing the almost colourless chicken, I knew I was bound to like it. (Not sure if they still serve the same tikka now).
Wednesday, 17 October 2012
Tuesday, 16 October 2012
My boys have lately fallen in love with Oriental flavours, where Korean, Vietnamese and Chinese top their list because they have more spicier options of the lot. So, as soon as they see any Oriental recipe, they want it to be prepared at home, simply for the convenience of eating it at any time they want. We saw this recipe for Minced Beef Chow Mein in an episode of Better Homes and Gardens almost a year back and have fallen in love with the flavours with our first bite.
Saturday, 13 October 2012
Quiche (pronounced 'keesh') is a French style egg custard, consisting of an egg-cream/milk mixture, cheese, fillings and some spices and is usually baked in a crust. It comes from the Lorraine region of France. The French detest the use of cheese in quiche because it is not meant to be there. However, the non-French have tailored quiche to always contain cheese and that is how I learnt to bake it too.
Thursday, 11 October 2012
Lunch box ideas for children is a challenge for all Mums. The prerequisites, of course, are different. Some want to provide their children with warm food for lunch, while others are intent on packing up lunch the night before to be refrigerated, which can easily be popped into bags in the morning and carried to school. Some are challenged with the thought of getting something/ anything into their little ones' tummies while others are confronted with the idea of providing easy to eat but nutritious meals which their children can gobble up as fast as they can before they run to the play ground.
Wednesday, 10 October 2012
Last week, I received an invitation from Roha of Hydrebadi Cuisine to take part in the Romantic Candle Light Dinner Event. The theme was exciting enough, and with our Wedding Anniversary just round the corner, the event got me seriously thinking. Aware of the fact that 'the' dinner cannot be romantic with our little ones lurking around us, I searched the Internet for ideas on how to set up a Candle Light dinner at home - mind it, a romantic one too.
Saturday, 6 October 2012
Ah! Finally back with another post. It was crazy here for the last 4 weeks with the children falling sick and not attending school and then preparing for our Onam Celebrations with friends, which we always celebrate at least a month late. Now all done and packed, I hope to get back on track; with work, cooking, home works and activities. Before anything else, I wanted to get done with a post. So when some of my friends came over for dinner on Friday, I decided to make best of the opportunity with something simple - Vol-Au-Vents with a Creamy Chicken and Avocado filling.