Thursday, October 29, 2009
Mehzban Aloo Paratha
I bought the Mehzban Aloo Paratha the other day. It tastes ok and does not give one the actual taste of aloo paratha. I prefer the ones i make. Further these parathas are made out of maida and not whole wheat flour.
Amma's Masala Dosa and Onion Uttapham
Of late, with exams quizzes and projects keeping me busy, we are trying out more frozen food. We picked up Amma's masala dosa and Onion Uttapham from the Indian store. The masala dosa is manageable. There are 3 small dosas in one packet and it turns out to be enough for a meal if you are a hearty eater.
Although, in no way comparable to fresh dosa but manageable once in a while. Nishanth found the Onion Uttapham ok. The nice part is the dosa's come with chutney
Although, in no way comparable to fresh dosa but manageable once in a while. Nishanth found the Onion Uttapham ok. The nice part is the dosa's come with chutney
Roast Chicken at Tom Thumb
I was always very curious to try out the chicken at the super markets that was supposed to be made fresh and i did at last. I tried out Roast Chicken at Tom Thumb the other day and it was awesome. It lasted me three days with me having chicken for breakfast lunch and dinner, i made a chicken mayonaise sandwich with the same a couple of times.
The chicken was fresh, juicy and very tender. Its definitely worth having once in a while! I am now eager to try out the 8 piece chicken that they offer out there.
The chicken was fresh, juicy and very tender. Its definitely worth having once in a while! I am now eager to try out the 8 piece chicken that they offer out there.
Monday, October 26, 2009
I-Hop Ardmore, Oklahoma
We stopped here for lunch on our way back from Wichita National Wildlife Refuge. The food was absolutely delicious and i just loved the Mediterenean lemon chicken. I havent been able to find an I-Hop to match the food in the DFW area. Hopefully i will some day!
The cons was there was just one person to serve so it took a long long time. The decor and ambience was very nice.
They are located at:
580-223-0700
near 2520 Veterans Blvd, Ardmore, OK 73401
The cons was there was just one person to serve so it took a long long time. The decor and ambience was very nice.
They are located at:
580-223-0700
near 2520 Veterans Blvd, Ardmore, OK 73401
I-Hop, Richardson
We stopped over at this I-hop for lunch the other day. I had mediterenan lemon chicken which i had tasted at another ihop and it didnt live up to my expectations. Maybe i just got spoilt. We also tried a mix platter that had cheese fries, onion rings. The down side is it very crowded. The service was pretty decent.
They are located at:
1010 S. Central Expressway
RICHARDSON, TX 75080-7303
972-231 8622
They are located at:
1010 S. Central Expressway
RICHARDSON, TX 75080-7303
972-231 8622
Sony Bryan's Smokehouse Richardson
http://www.sonnybryans.com/restaurants_richardson.aspx
Coit & Campbell
1251 W. Campbell Road, Suite 240
Richardson, TX 75080
Phone: 972-664-9494
Fax: 972-664-9968
Email:richardson@sonnybryans.com
General Manager: JT Todd
Open Daily: 11:00 am - 9:00 pm
We tried this place out the other day. They have 1/2 lb and 3/4 lb plates wherein you can select your meat. I tried chicken and pulled chicken. Although, the meat was cooked really well the sauce was too sweet for my liking. The sides - coleslaw and fries were good and the quantity pretty decent. Worth a try for those who like the american style barbecue!
Coit & Campbell
1251 W. Campbell Road, Suite 240
Richardson, TX 75080
Phone: 972-664-9494
Fax: 972-664-9968
Email:richardson@sonnybryans.com
General Manager: JT Todd
Open Daily: 11:00 am - 9:00 pm
We tried this place out the other day. They have 1/2 lb and 3/4 lb plates wherein you can select your meat. I tried chicken and pulled chicken. Although, the meat was cooked really well the sauce was too sweet for my liking. The sides - coleslaw and fries were good and the quantity pretty decent. Worth a try for those who like the american style barbecue!
Burger House, Coit Rd, Richardson
972-248-8789
7529 Campbell Road at Coit Road
Dallas, Texas 75248
The other day we tried out Burger House at Coit Roit Road and really liked it. We had been to the one near SMU and this has a totally different look. I loved my grilled chicken sandwich, vanilla shake and fries. Worth a try!
7529 Campbell Road at Coit Road
Dallas, Texas 75248
The other day we tried out Burger House at Coit Roit Road and really liked it. We had been to the one near SMU and this has a totally different look. I loved my grilled chicken sandwich, vanilla shake and fries. Worth a try!
Saturday, September 26, 2009
Mogo (cassava) with Lamb in Creamy Coconut Sauce
A recipe i got from a forward which will surely be appreciated by those of us brought up in East Africa.
it was kindly pointed out by saju that the posts were from the blog "chachiskitchen.blogspot.com". thank you for the same and apologies that it was wrongly posted - there are pictures available too http://chachiskitchen.blogspot.com/search/label/East%20African%20Influence
Mogo (cassava) with Lamb in Creamy Coconut Sauce
Ingredients
2 lb cassava (frozen can be used)
1 pack of coconut cream (a picture can be seen here)
1 lb lamb, cut into cubes
3-4 garlic cloves; minced
2 inch ginger; grated
3-4 chilies; minced
1/4 tspn turmeric
1/2 cup chopped coriander
salt to taste
2 limes; juiced
coriander leaves for garnishing.
1. Marinate the meat with garlic, ginger and sal t for at least 2 hours.
2. Peel the cassava, cut into large chunks and boil and drain. Cut into cubes.
3. Boil the meat, drain, add coconut cream to the meat stock, add the turmeric, chilies, coriander leaves and cassava; cook on medium heat for 10 minutes, mash cassava roughly, add the meat and mix well, cook for another 5 minutes. Add the lime juice. Garnish with coriander leaves.
Serve with Chevro
it was kindly pointed out by saju that the posts were from the blog "chachiskitchen.blogspot.com". thank you for the same and apologies that it was wrongly posted - there are pictures available too http://chachiskitchen.blogspot.com/search/label/East%20African%20Influence
Mogo (cassava) with Lamb in Creamy Coconut Sauce
Ingredients
2 lb cassava (frozen can be used)
1 pack of coconut cream (a picture can be seen here)
1 lb lamb, cut into cubes
3-4 garlic cloves; minced
2 inch ginger; grated
3-4 chilies; minced
1/4 tspn turmeric
1/2 cup chopped coriander
salt to taste
2 limes; juiced
coriander leaves for garnishing.
1. Marinate the meat with garlic, ginger and sal t for at least 2 hours.
2. Peel the cassava, cut into large chunks and boil and drain. Cut into cubes.
3. Boil the meat, drain, add coconut cream to the meat stock, add the turmeric, chilies, coriander leaves and cassava; cook on medium heat for 10 minutes, mash cassava roughly, add the meat and mix well, cook for another 5 minutes. Add the lime juice. Garnish with coriander leaves.
Serve with Chevro
Mbaazi za Nazi - Pigeon Peas in Coconut Sauce
A recipe i got from a forward which will surely be appreciated by those of us brought up in East Africa.
it was kindly pointed out by saju that the posts were from the blog "chachiskitchen.blogspot.com". thank you for the same and apologies that it was wrongly posted - there are pictures available too http://chachiskitchen.blogspot.com/search/label/East%20African%20Influence
Mbaazi za Nazi - Pigeon Peas in Coconut Sauce
This is also an East African dish. It is usually served with Mandazi (coconut bread). Nazi is Swahili for Coconut. The combination of the two is heavenly ! Try it for yourself.
Ingredients
1 cup dried pigeon peas; soaked overnight, and boiled (in the pressure cooker)
1 400gm can of coconut milk
1 medium onion or 2 small; finely chopped
2 clove garlic; minced
1 inch ginger; grated
3 chilies; minced
1/4 tspn turmeric powder
1/2 cup coriander; chopped fine
1 tbspn vegetable oil
salt to taste
Method
1. Fry the onion in medium hot oil, when golden brown, add the boiled pigeon peas and the coconut milk.
2. Then add the garlic, ginger chilies and turmeric and salt.
3. Cook for 3o minutes. If necessary add a little water. Add the chopped coriander.
4. serve with Mandazi.
it was kindly pointed out by saju that the posts were from the blog "chachiskitchen.blogspot.com". thank you for the same and apologies that it was wrongly posted - there are pictures available too http://chachiskitchen.blogspot.com/search/label/East%20African%20Influence
Mbaazi za Nazi - Pigeon Peas in Coconut Sauce
This is also an East African dish. It is usually served with Mandazi (coconut bread). Nazi is Swahili for Coconut. The combination of the two is heavenly ! Try it for yourself.
Ingredients
1 cup dried pigeon peas; soaked overnight, and boiled (in the pressure cooker)
1 400gm can of coconut milk
1 medium onion or 2 small; finely chopped
2 clove garlic; minced
1 inch ginger; grated
3 chilies; minced
1/4 tspn turmeric powder
1/2 cup coriander; chopped fine
1 tbspn vegetable oil
salt to taste
Method
1. Fry the onion in medium hot oil, when golden brown, add the boiled pigeon peas and the coconut milk.
2. Then add the garlic, ginger chilies and turmeric and salt.
3. Cook for 3o minutes. If necessary add a little water. Add the chopped coriander.
4. serve with Mandazi.
Mandazi - Coconut Bread
A recipe i got from a forward which will surely be appreciated by those of us brought up in East Africa.
it was kindly pointed out by saju that the posts were from the blog "chachiskitchen.blogspot.com". thank you for the same and apologies that it was wrongly posted - there are pictures available too http://chachiskitchen.blogspot.com/search/label/East%20African%20Influence
Mandazi - Coconut Bread
This East African coconut bread is slightly sweet and has often been likened to doughnuts. It is available everywhere in East Africa; it is typical street food, Mandazi is eaten at anytime, for breakfast with tea, for a snack or with bharazi(lentils) for lunch or dinner.
Ingredients
2 1/2 cups plain flour
3 tablespoons sugar
1 teaspoon yeast
1 tablespoon freshly grated or dried coconut
1/2 cup coconut milk
1/2 teaspoon roughly ground cardamom
warm water to bind
Oil to deep fry
Method
1. Mix all the dry ingredients, add the coconut milk and mix, add warm water for form a soft dough (not sticky). Knead thoroughly.
2. Place the dough in an oil polythene bag and put in a warm place (airing cupboard) for 2-3 hours; until it has doubled in size.
3. Knead the dough and divide into 6 - 7 portions
4. Roll a roti like circle and cut into four parts
5. Fry in hot oil, two to three at a time, holding them under the oil on the first side until they puff. Turn over until brown on both sides.
Serve with bharazi
it was kindly pointed out by saju that the posts were from the blog "chachiskitchen.blogspot.com". thank you for the same and apologies that it was wrongly posted - there are pictures available too http://chachiskitchen.blogspot.com/search/label/East%20African%20Influence
Mandazi - Coconut Bread
This East African coconut bread is slightly sweet and has often been likened to doughnuts. It is available everywhere in East Africa; it is typical street food, Mandazi is eaten at anytime, for breakfast with tea, for a snack or with bharazi(lentils) for lunch or dinner.
Ingredients
2 1/2 cups plain flour
3 tablespoons sugar
1 teaspoon yeast
1 tablespoon freshly grated or dried coconut
1/2 cup coconut milk
1/2 teaspoon roughly ground cardamom
warm water to bind
Oil to deep fry
Method
1. Mix all the dry ingredients, add the coconut milk and mix, add warm water for form a soft dough (not sticky). Knead thoroughly.
2. Place the dough in an oil polythene bag and put in a warm place (airing cupboard) for 2-3 hours; until it has doubled in size.
3. Knead the dough and divide into 6 - 7 portions
4. Roll a roti like circle and cut into four parts
5. Fry in hot oil, two to three at a time, holding them under the oil on the first side until they puff. Turn over until brown on both sides.
Serve with bharazi
Matoke in a Groundnut Sauce or Green Bananas in a Peanut Sauce
A recipe i got from a forward which will surely be appreciated by those of us brought up in East Africa.
it was kindly pointed out by saju that the posts were from the blog "chachiskitchen.blogspot.com". thank you for the same and apologies that it was wrongly posted - there are pictures available too http://chachiskitchen.blogspot.com/search/label/East%20African%20Influence
Matoke in a Groundnut Sauce or Green Bananas in a Peanut Sauce
Matoke is a typical Ugandan dish, it is stuff that we grew up on. Groundnuts are used in many African countries as a base for a savory sauce for meat or vegetables
4 Matoke or green bananas; peeled and cut into 1 1/2 inch chunks
1/2 cup peanuts (I have used pink skinned, but any peanuts will do)
1 tbspoon of vegetable oil (not olive because that is rather strong tasting)
1 stem of coriander; chopped finely
1 medium onion; chopped finely
2 cloves garlic; minced
1 inch ginger; grated 3-4 chilies; minced
4 tomatoes; blanched, peeled and chopped finely
1/2 tspn turmeric powder
2 tspn coriander/cumin powder
1 tspn cumin seeds
1/2 tspn mustard seeds
salt to taste
Method
1. Heat the oil in a pan, add the whole mustard and cumin, wait for it to pop, and add the onions, fry until golden brown. Meanwhile grind the peanuts finely.
2. Add the tomatoes, garlic, ginger and chilies, fry for about 5 minutes, add the turmeric, coriander and cumin powders, cook for a further 5 minutes.
3. Add the matoke, mix, until all the matoke is coated by the tomato sauce. Cook for a few minutes.
4. Add the ground peanuts, and mix so that all the bananas are coated with the tomato/peanut mixture, add 1 and 1/2 cups of water.
5. Bring to boil, and cook for 20 minutes.
6. Garnish with the chopped coriander.
It is lovely by itself or with some Chevro.
it was kindly pointed out by saju that the posts were from the blog "chachiskitchen.blogspot.com". thank you for the same and apologies that it was wrongly posted - there are pictures available too http://chachiskitchen.blogspot.com/search/label/East%20African%20Influence
Matoke in a Groundnut Sauce or Green Bananas in a Peanut Sauce
Matoke is a typical Ugandan dish, it is stuff that we grew up on. Groundnuts are used in many African countries as a base for a savory sauce for meat or vegetables
4 Matoke or green bananas; peeled and cut into 1 1/2 inch chunks
1/2 cup peanuts (I have used pink skinned, but any peanuts will do)
1 tbspoon of vegetable oil (not olive because that is rather strong tasting)
1 stem of coriander; chopped finely
1 medium onion; chopped finely
2 cloves garlic; minced
1 inch ginger; grated 3-4 chilies; minced
4 tomatoes; blanched, peeled and chopped finely
1/2 tspn turmeric powder
2 tspn coriander/cumin powder
1 tspn cumin seeds
1/2 tspn mustard seeds
salt to taste
Method
1. Heat the oil in a pan, add the whole mustard and cumin, wait for it to pop, and add the onions, fry until golden brown. Meanwhile grind the peanuts finely.
2. Add the tomatoes, garlic, ginger and chilies, fry for about 5 minutes, add the turmeric, coriander and cumin powders, cook for a further 5 minutes.
3. Add the matoke, mix, until all the matoke is coated by the tomato sauce. Cook for a few minutes.
4. Add the ground peanuts, and mix so that all the bananas are coated with the tomato/peanut mixture, add 1 and 1/2 cups of water.
5. Bring to boil, and cook for 20 minutes.
6. Garnish with the chopped coriander.
It is lovely by itself or with some Chevro.
Pinto Beans Curry –or-Spicy Maharagwe
A recipe i got from a forward which will surely be appreciated by those of us brought up in East Africa.
it was kindly pointed out by saju that the posts were from the blog "chachiskitchen.blogspot.com". thank you for the same and apologies that it was wrongly posted - there are pictures available too http://chachiskitchen.blogspot.com/search/label/East%20African%20Influence
Pinto Beans Curry –or-Spicy Maharagwe - which is Swahili for Beans
Having lived in East Africa, our preparations are peppered with Swahili and Gujarati.
Ingredients
1 cup dried pinto; soaked overnight and boiled (I used the pressure cooker; about 10 mins)
2 Potatoes, peeled and cut in small cubes
3 Cloves garlic; peeled and minced
2 inch ginger; peeled and grated
3 large tomatoes; blanched, peeled and chopped
1/2 tspn cumin seeds
1 tspn mustard seeds
2 - 3 chilies slit through the centre
1/2 tspn turmeric powder
2 tspn coriander and cumin powders
2 tspn oil
salt to taste
1. Heat the oil in a pan, add the chilies, cumin seeds and mustard seeds. Cover and let them pop and splutter.
2. Add the tomatoes, garlic and ginger cook for 5-6 minutes, add turmeric, coriander and cumin powders, cook for 2 minutes.
3. Add the potatoes, cook for a few minutes, add the salt.
4. Add the boiled pinto beans, with 2 cups of the water the beans were boiled in.
5 Cover and cook, until the potatoes are done.
I served it with paratha.
it was kindly pointed out by saju that the posts were from the blog "chachiskitchen.blogspot.com". thank you for the same and apologies that it was wrongly posted - there are pictures available too http://chachiskitchen.blogspot.com/search/label/East%20African%20Influence
Pinto Beans Curry –or-Spicy Maharagwe - which is Swahili for Beans
Having lived in East Africa, our preparations are peppered with Swahili and Gujarati.
Ingredients
1 cup dried pinto; soaked overnight and boiled (I used the pressure cooker; about 10 mins)
2 Potatoes, peeled and cut in small cubes
3 Cloves garlic; peeled and minced
2 inch ginger; peeled and grated
3 large tomatoes; blanched, peeled and chopped
1/2 tspn cumin seeds
1 tspn mustard seeds
2 - 3 chilies slit through the centre
1/2 tspn turmeric powder
2 tspn coriander and cumin powders
2 tspn oil
salt to taste
1. Heat the oil in a pan, add the chilies, cumin seeds and mustard seeds. Cover and let them pop and splutter.
2. Add the tomatoes, garlic and ginger cook for 5-6 minutes, add turmeric, coriander and cumin powders, cook for 2 minutes.
3. Add the potatoes, cook for a few minutes, add the salt.
4. Add the boiled pinto beans, with 2 cups of the water the beans were boiled in.
5 Cover and cook, until the potatoes are done.
I served it with paratha.
'Fried' Mogo – Fried Cassava
A recipe i got from a forward which will surely be appreciated by those of us brought up in East Africa.
it was kindly pointed out by saju that the posts were from the blog "chachiskitchen.blogspot.com". thank you for the same and apologies that it was wrongly posted - there are pictures available too http://chachiskitchen.blogspot.com/search/label/East%20African%20Influence
'Fried' Mogo – Fried Cassava
Mogo is Cassava in Swahili
This is a 'no fry', healthy recipe
Ingredients
1 large tuber of cassava (or 1 pkt frozen cassava)
Juice of 2 Limes
1/2 cup olive oil
chili flakes
salt
Method
1. Cut the tuber into 3 pieces, peel 20 by slitting the skin on one side, the skin will peel of quite easily.
2. cut in large chips and boil with a little salt. (In the case of frozen mogo; boil with some salt)
3. Slice into thin (1/2 - 3/4 inch wide.
4. Mix the olive oil, lime juice, and chili flakes, add to the cassava, toss to ensure that all the pieces are evenly coated.
5. Place the cassava chips on a baking tray and cook in a hot oven (220 C) for 20 minutes or until the mogo looks golden brown, and is crispy.
Serve with tamarind chutney, (coconut chutney).
it was kindly pointed out by saju that the posts were from the blog "chachiskitchen.blogspot.com". thank you for the same and apologies that it was wrongly posted - there are pictures available too http://chachiskitchen.blogspot.com/search/label/East%20African%20Influence
'Fried' Mogo – Fried Cassava
Mogo is Cassava in Swahili
This is a 'no fry', healthy recipe
Ingredients
1 large tuber of cassava (or 1 pkt frozen cassava)
Juice of 2 Limes
1/2 cup olive oil
chili flakes
salt
Method
1. Cut the tuber into 3 pieces, peel 20 by slitting the skin on one side, the skin will peel of quite easily.
2. cut in large chips and boil with a little salt. (In the case of frozen mogo; boil with some salt)
3. Slice into thin (1/2 - 3/4 inch wide.
4. Mix the olive oil, lime juice, and chili flakes, add to the cassava, toss to ensure that all the pieces are evenly coated.
5. Place the cassava chips on a baking tray and cook in a hot oven (220 C) for 20 minutes or until the mogo looks golden brown, and is crispy.
Serve with tamarind chutney, (coconut chutney).
Mayai Dungri’s shaak - or -Spicy Scrambled Eggs
A recipe i got from a forward which will surely be appreciated by those of us brought up in East Africa.
it was kindly pointed out by saju that the posts were from the blog "chachiskitchen.blogspot.com". thank you for the same and apologies that it was wrongly posted - there are pictures available too http://chachiskitchen.blogspot.com/search/label/East%20African%20Influence
Mayai Dungri’s shaak - or -Spicy Scrambled Eggs
Mayai is eggs in Swahili, dungri is onions and shaak is curry in Gujarati, this is a traditional family recipe. We usually have it as a light supper or lunch. Not breakfast, but hey anything goes!
Ingredients
1 medium potato; diced
1 medium onion; chopped finely
2 tomatoes; blanched, peeled and chopped finely
1/2 cup chopped chives
2 cloves garlic; minced
1 inch ginger; grated
2 chilies; chopped finely
1 tspn coriander / cumin powder
1/2 tspn turmeric
3 eggs; beaten
1/2 cup chopped coriander leaves
salt to taste
2 Tablespoon olive oil
Method
1. Heat the oil, and sauté the potatoes until cook, remove and set aside.
2. Fry the onions until golden brown, add the garlic, ginger and tomatoes20fry for a few minutes.
3. Add the cumin/coriander and turmeric powders, stir and fry for 2 minutes.
4. Add the potatoes, salt, chives and stir and cook for 2 minutes.
5. Add the eggs, stir until cooked.
6. Add the coriander, mix and serve hot with chapatti or on toast.
serves 2
it was kindly pointed out by saju that the posts were from the blog "chachiskitchen.blogspot.com". thank you for the same and apologies that it was wrongly posted - there are pictures available too http://chachiskitchen.blogspot.com/search/label/East%20African%20Influence
Mayai Dungri’s shaak - or -Spicy Scrambled Eggs
Mayai is eggs in Swahili, dungri is onions and shaak is curry in Gujarati, this is a traditional family recipe. We usually have it as a light supper or lunch. Not breakfast, but hey anything goes!
Ingredients
1 medium potato; diced
1 medium onion; chopped finely
2 tomatoes; blanched, peeled and chopped finely
1/2 cup chopped chives
2 cloves garlic; minced
1 inch ginger; grated
2 chilies; chopped finely
1 tspn coriander / cumin powder
1/2 tspn turmeric
3 eggs; beaten
1/2 cup chopped coriander leaves
salt to taste
2 Tablespoon olive oil
Method
1. Heat the oil, and sauté the potatoes until cook, remove and set aside.
2. Fry the onions until golden brown, add the garlic, ginger and tomatoes20fry for a few minutes.
3. Add the cumin/coriander and turmeric powders, stir and fry for 2 minutes.
4. Add the potatoes, salt, chives and stir and cook for 2 minutes.
5. Add the eggs, stir until cooked.
6. Add the coriander, mix and serve hot with chapatti or on toast.
serves 2
Mutton Biryani - East African Style
A recipe i got from a forward which will surely be appreciated by those of us brought up in East Africa.
it was kindly pointed out by saju that the posts were from the blog "chachiskitchen.blogspot.com". thank you for the same and apologies that it was wrongly posted - there are pictures available too http://chachiskitchen.blogspot.com/search/label/East%20African%20Influence
Mutton Biryani - East African Style
Ingredients
Mutton Masala:
2 lb mutton on the bone cut into 2 inch pieces
1/2 cup yogurt
2 inches ginger; grated
6 cloves garlic; minced
5 chilies minced
1/2 tspn saffron
8 large tomatoes (blanched, peeled and liquidised)
12 small potatoes (extra oil to fry)
2 tablespn oil
2 sticks cinnamon
4 pods cardamom
5 cloves
1/2 spn cumin seeds
8 medium onions; minced fine in a food processor
2 tspn coriander/cumin powder
1/2 tspn turmeric
1 tspn garam masala
salt to taste
Rice:
3 cups basmati rice; was hed well; and soaked in water for 30 mins
1 tbspn oil
1 tspn cumin
1/2 tspn saffron soaked in a little warm water
salt to taste
Method
1. Marinate the mutton in yogurt, garlic, ginger, green chilies, half the tomatoes and saffron overnight if possible; minimum of 2 hours.
2. Deep fry the potatoes, these don't have to be cooked through, as long as the surface is sealed.
3. Pressure cook the mutton, or boil until tender.
4. Heat the oil in a pan, add the cinnamon, cardamom, cloves; cumin seeds, cook for about 3 minutes, the cloves and cardamom should have puffed up.
5. Add the onions and fry until they are a rich golden brown, this is the most important for biryani masala. You can buy prefried onions if you want - available in Indian shops.
6. Add the other half of tomatoes, cook for about 5 minutes, add the turmeric, cumin/coriander powders.
7. Add the cooked mutton and the potatoes, mix, making sure that meat and potatoes are coated with the tomato/onion sauce. Cook for 30 minutes.
Meanwhile cook the rice, add 1 and cups of water per cup of rice for 15 minutes.=2 0Heat some oil in a frying pan, add the cumin, pour the oil and cumin mixture on the rice.
Pour the saffron and water mixture on the rice.
This is an East African style Biryani, the meat curry and rice are kept separate. Serve the rice on a large platter with the meat sauce place on the top.
it was kindly pointed out by saju that the posts were from the blog "chachiskitchen.blogspot.com". thank you for the same and apologies that it was wrongly posted - there are pictures available too http://chachiskitchen.blogspot.com/search/label/East%20African%20Influence
Mutton Biryani - East African Style
Ingredients
Mutton Masala:
2 lb mutton on the bone cut into 2 inch pieces
1/2 cup yogurt
2 inches ginger; grated
6 cloves garlic; minced
5 chilies minced
1/2 tspn saffron
8 large tomatoes (blanched, peeled and liquidised)
12 small potatoes (extra oil to fry)
2 tablespn oil
2 sticks cinnamon
4 pods cardamom
5 cloves
1/2 spn cumin seeds
8 medium onions; minced fine in a food processor
2 tspn coriander/cumin powder
1/2 tspn turmeric
1 tspn garam masala
salt to taste
Rice:
3 cups basmati rice; was hed well; and soaked in water for 30 mins
1 tbspn oil
1 tspn cumin
1/2 tspn saffron soaked in a little warm water
salt to taste
Method
1. Marinate the mutton in yogurt, garlic, ginger, green chilies, half the tomatoes and saffron overnight if possible; minimum of 2 hours.
2. Deep fry the potatoes, these don't have to be cooked through, as long as the surface is sealed.
3. Pressure cook the mutton, or boil until tender.
4. Heat the oil in a pan, add the cinnamon, cardamom, cloves; cumin seeds, cook for about 3 minutes, the cloves and cardamom should have puffed up.
5. Add the onions and fry until they are a rich golden brown, this is the most important for biryani masala. You can buy prefried onions if you want - available in Indian shops.
6. Add the other half of tomatoes, cook for about 5 minutes, add the turmeric, cumin/coriander powders.
7. Add the cooked mutton and the potatoes, mix, making sure that meat and potatoes are coated with the tomato/onion sauce. Cook for 30 minutes.
Meanwhile cook the rice, add 1 and cups of water per cup of rice for 15 minutes.=2 0Heat some oil in a frying pan, add the cumin, pour the oil and cumin mixture on the rice.
Pour the saffron and water mixture on the rice.
This is an East African style Biryani, the meat curry and rice are kept separate. Serve the rice on a large platter with the meat sauce place on the top.
Tumbua Ndizi/Gonja or Sweet Plantain Fritters
A recipe i got from a forward which will surely be appreciated by those of us brought up in East Africa.
it was kindly pointed out by saju that the posts were from the blog "chachiskitchen.blogspot.com". thank you for the same and apologies that it was wrongly posted - there are pictures available too http://chachiskitchen.blogspot.com/search/label/East%20African%20Influence
< u>Tumbua Ndizi/Gonja or Sweet Plantain Fritters
Tumbua Ndizi is a typical East African dish, Ndizi means bananas in Swahili.
In East Africa we have 4 kinds of bananas
Matoke: Green (raw) bananas which never ripen to yellow, the flesh is mainly carbohydrate, and although when ripe it is sweeter, it can not be eaten uncooked. When cooked the flesh become soft, it is a bit like potato.
Gonja, are sweet cooking bananas, when cooked they do not become soggy and soft like ordinary bananas. When very ripe they are black on the outside. They can be cooked in coconut; just fried or fried in batter (tumbua)
Ndizi was what we called the ordinary dessert banana
Menvu are small dessert bananas, about half the size of normal bananas, very sweet, these are the bananas we grew up on. They were always there, along with pawpaw (papaya). To get back to the tumbua ndizi - here is how you make them:
Ingredients
4 ripe gonja/plantains
1 cups self-raising flour (plain flour with 1 tspn baking powder)
2 tbspn Sugar
1/3 cup milk
1/3 cup coconut milk (tinned is fine)
Roughly ground cardamom< br> Oil for frying
Method
1. Make batter, using flour, cardamom, sugar, milk and coconut milk. Cover, and then leave an hour.
2. The batter should be thick enough to completely coat the banana.
3. If it is too thin, add more flour, if it is too thick add a little milk.
4. Peel the plantain, cut into 3 / 4 pieces, cut each piece into 2/3 horizontal slices.
5. Dip each piece of plantain in batter, making sure they are well-covered, and then fry in hot oil until golden.
it was kindly pointed out by saju that the posts were from the blog "chachiskitchen.blogspot.com". thank you for the same and apologies that it was wrongly posted - there are pictures available too http://chachiskitchen.blogspot.com/search/label/East%20African%20Influence
< u>Tumbua Ndizi/Gonja or Sweet Plantain Fritters
Tumbua Ndizi is a typical East African dish, Ndizi means bananas in Swahili.
In East Africa we have 4 kinds of bananas
Matoke: Green (raw) bananas which never ripen to yellow, the flesh is mainly carbohydrate, and although when ripe it is sweeter, it can not be eaten uncooked. When cooked the flesh become soft, it is a bit like potato.
Gonja, are sweet cooking bananas, when cooked they do not become soggy and soft like ordinary bananas. When very ripe they are black on the outside. They can be cooked in coconut; just fried or fried in batter (tumbua)
Ndizi was what we called the ordinary dessert banana
Menvu are small dessert bananas, about half the size of normal bananas, very sweet, these are the bananas we grew up on. They were always there, along with pawpaw (papaya). To get back to the tumbua ndizi - here is how you make them:
Ingredients
4 ripe gonja/plantains
1 cups self-raising flour (plain flour with 1 tspn baking powder)
2 tbspn Sugar
1/3 cup milk
1/3 cup coconut milk (tinned is fine)
Roughly ground cardamom< br> Oil for frying
Method
1. Make batter, using flour, cardamom, sugar, milk and coconut milk. Cover, and then leave an hour.
2. The batter should be thick enough to completely coat the banana.
3. If it is too thin, add more flour, if it is too thick add a little milk.
4. Peel the plantain, cut into 3 / 4 pieces, cut each piece into 2/3 horizontal slices.
5. Dip each piece of plantain in batter, making sure they are well-covered, and then fry in hot oil until golden.
Vitumbua
A recipe i got from a forward which will surely be appreciated by those of us brought up in East Africa.
it was kindly pointed out by saju that the posts were from the blog "chachiskitchen.blogspot.com". thank you for the same and apologies that it was wrongly posted - there are pictures available too http://chachiskitchen.blogspot.com/search/label/East%20African%20Influence
Vitumbua- is a Tanzanian dish, made from rice flour, coconut, yeast and cardamom. When made well it is fluffy and literally melts in your mouth.
Ingredients
2 cups finely ground rice flour
2 tblspn plain white flour
2 tblspn fresh grated coconut (available frozen in most Asian stores)
1 400 gm tin coconut milk
(half) cup hot water
1 tspn dry yeast
(half) cup sugar
(half) teaspoon roughly ground cardamom seeds
oil
Method
1.. Mix rice flour, grated coconut, and the coconut milk and hot water to form a thick paste. The temperature should be equivalent to body temperature.
2.. Add the sugar, cardamom and yeast and mix well.
3.. Cover and leave overnight
4.. Next day mix thoroughly
5.. Instead of using the vitumbua karai(pan), I used an appam pan which I have previously used to make ponganalu.
6.. Heat the appam pan, apply a drop of oil in each pan, pour in the batter so that the pan is ¾ full.. Cook for 2-3 minutes, and flip the vitumbua, this is quite tricky, but gets easier with practice.
7.. Cook the other side and repeat until all the batter is finished.
We have them for breakfast in the morning. They can be served with a kuku paka. Recipe to follow.
it was kindly pointed out by saju that the posts were from the blog "chachiskitchen.blogspot.com". thank you for the same and apologies that it was wrongly posted - there are pictures available too http://chachiskitchen.blogspot.com/search/label/East%20African%20Influence
Vitumbua- is a Tanzanian dish, made from rice flour, coconut, yeast and cardamom. When made well it is fluffy and literally melts in your mouth.
Ingredients
2 cups finely ground rice flour
2 tblspn plain white flour
2 tblspn fresh grated coconut (available frozen in most Asian stores)
1 400 gm tin coconut milk
(half) cup hot water
1 tspn dry yeast
(half) cup sugar
(half) teaspoon roughly ground cardamom seeds
oil
Method
1.. Mix rice flour, grated coconut, and the coconut milk and hot water to form a thick paste. The temperature should be equivalent to body temperature.
2.. Add the sugar, cardamom and yeast and mix well.
3.. Cover and leave overnight
4.. Next day mix thoroughly
5.. Instead of using the vitumbua karai(pan), I used an appam pan which I have previously used to make ponganalu.
6.. Heat the appam pan, apply a drop of oil in each pan, pour in the batter so that the pan is ¾ full.. Cook for 2-3 minutes, and flip the vitumbua, this is quite tricky, but gets easier with practice.
7.. Cook the other side and repeat until all the batter is finished.
We have them for breakfast in the morning. They can be served with a kuku paka. Recipe to follow.
Mogo (Cassava)
A recipe i got from a forward which will surely be appreciated by those of us brought up in East Africa.
Mogo (Cassava)
Mogo is another East African food that we relish. It can be eaten just boiled; like the sort we used to get in the canteen at Schools, Tanzania with just some salt and red chilies, yum. It cost 10 cents, for 50 cents you could get it fried with tamarind chutney.
We (the girls) also used to sneak out to Deejays on Sunday afternoons, via the kitchen at the back, we were not supposed to eat at Deejays. But every Sunday, we would go for 'a walk' armed with 50 cents from Uncle, straight to Deejays! When we got home Dad and Mom used to wonder why we were not as hungry as we normally were! Ahhhhhhh those were the days.
This is a masala version - of mogo
=0 A
Ingredients
1 large tuber of cassava (or frozen cassava)
1 400gm can of tomatoes; crushed
1 large onion; chopped finely
1 teaspoon cumin seeds
1 teaspoon mustard seed
2/3 cloves of garlic; minced
2/3 green chilies; minced
1 inch ginger; grated
1 tablespn cumin/coriander mix
1 tspn turmeric powder
Method
1. cut the cassava into 3 pieces, peel by slitting the skin on one side, the skin will peel off quite easily
2. cut in large chips and boil, when tender, cut into 1 inch cubes.
3. Heat some oil in a pan, add the cumin, mustard seeds and onions.
4. Fry the onions until golden brown, add the garlic and ginger, fry for one minute, add the tomatoes, green chilies, turmeric and the cumin/coriander; fry for a few minutes. Add the cassava pieces, and 1 cup of water, leave to cook for about 20 minutes, until it is soft and gooey. Garnish with Coriander
Mogo (Cassava)
Mogo is another East African food that we relish. It can be eaten just boiled; like the sort we used to get in the canteen at Schools, Tanzania with just some salt and red chilies, yum. It cost 10 cents, for 50 cents you could get it fried with tamarind chutney.
We (the girls) also used to sneak out to Deejays on Sunday afternoons, via the kitchen at the back, we were not supposed to eat at Deejays. But every Sunday, we would go for 'a walk' armed with 50 cents from Uncle, straight to Deejays! When we got home Dad and Mom used to wonder why we were not as hungry as we normally were! Ahhhhhhh those were the days.
This is a masala version - of mogo
=0 A
Ingredients
1 large tuber of cassava (or frozen cassava)
1 400gm can of tomatoes; crushed
1 large onion; chopped finely
1 teaspoon cumin seeds
1 teaspoon mustard seed
2/3 cloves of garlic; minced
2/3 green chilies; minced
1 inch ginger; grated
1 tablespn cumin/coriander mix
1 tspn turmeric powder
Method
1. cut the cassava into 3 pieces, peel by slitting the skin on one side, the skin will peel off quite easily
2. cut in large chips and boil, when tender, cut into 1 inch cubes.
3. Heat some oil in a pan, add the cumin, mustard seeds and onions.
4. Fry the onions until golden brown, add the garlic and ginger, fry for one minute, add the tomatoes, green chilies, turmeric and the cumin/coriander; fry for a few minutes. Add the cassava pieces, and 1 cup of water, leave to cook for about 20 minutes, until it is soft and gooey. Garnish with Coriander
Matoke with beans (green bananas with beans)
A recipe i got from a forward which will surely be appreciated by those of us brought up in East Africa.
it was kindly pointed out by saju that the posts were from the blog "chachiskitchen.blogspot.com". thank you for the same and apologies that it was wrongly posted - there are pictures available too http://chachiskitchen.blogspot.com/search/label/East%20African%20Influence
Matoke with beans (green bananas with beans)
Ingredients
4 - 5 matoke (green bananas from Uganda)
1 400g can red kidney beans
1 200g can peeled tomatoes
2 cloves garlic - minced
1 inc h ginger - grated
2 chilies - minced
1 table spn vegetable oil
1 tspn mustard seeds
1/2 tspn turmeric
2 teaspoons coriander/cumin mix
salt to taste
Method
1. Peel the green bananas and place in cold water, (otherwise they discolor).
2. Heat oil in a pan, add the mustard seeds, as soon as they start to splutter, add the tomatoes, garlic, ginger and the minced chilies, stir and fry for a few minutes.
3. Add the cumin, coriander and turmeric, fry for a few minutes. Add the bananas and the beans and mix so that the vegetables are coated with the mixture.
4. Add one cup water and salt and cook for 20 minutes
serve with chapatti or rice
it was kindly pointed out by saju that the posts were from the blog "chachiskitchen.blogspot.com". thank you for the same and apologies that it was wrongly posted - there are pictures available too http://chachiskitchen.blogspot.com/search/label/East%20African%20Influence
Matoke with beans (green bananas with beans)
Ingredients
4 - 5 matoke (green bananas from Uganda)
1 400g can red kidney beans
1 200g can peeled tomatoes
2 cloves garlic - minced
1 inc h ginger - grated
2 chilies - minced
1 table spn vegetable oil
1 tspn mustard seeds
1/2 tspn turmeric
2 teaspoons coriander/cumin mix
salt to taste
Method
1. Peel the green bananas and place in cold water, (otherwise they discolor).
2. Heat oil in a pan, add the mustard seeds, as soon as they start to splutter, add the tomatoes, garlic, ginger and the minced chilies, stir and fry for a few minutes.
3. Add the cumin, coriander and turmeric, fry for a few minutes. Add the bananas and the beans and mix so that the vegetables are coated with the mixture.
4. Add one cup water and salt and cook for 20 minutes
serve with chapatti or rice
Makate Mimina (coco nutty rice pancake)
A recipe i got from a forward which will surely be appreciated by those of us brought up in East Africa.
it was kindly pointed out by saju that the posts were from the blog "chachiskitchen.blogspot.com". thank you for the same and apologies that it was wrongly posted - there are pictures available too http://chachiskitchen.blogspot.com/search/label/East%20African%20Influence
Makate Mimina (coco nutty rice pancake)
This is an East African Dish. Usually served with a hot coconut chicken curry (bit like Thai green curry).
Ingredients
2 Cups Rice
1 pint milk
1 1/2 cups sugar
1 tspn yeast
1/2 packet creamed coconut or 1 1/2 cups of coconut milk
2 table spn butter or margarine
1/2 tspn cardamom seeds
1 1/2 cups water
(makes 2)
Method
Wash the rice and Soak it for 3-4 hours or overnight.
Add the yeast to a little water with 1 tspn sugar.
Let it ferment.
Dissolve the coconut cream in 1 1/2 cups of hot water.
Drain the rice and add warm milk to it, liquidize until smooth.
Add the coconut liquid/milk, yeast and cardamom seeds.
Cover and leave in a warm place for 3 hours, or until the mixture is frothy and doubled in volume, add the remaining sugar.
Divide mixture into two.
Heat a nine inch frying pan, add 1/2 the butter, when melted add half the batter, cover and cook at very low heat for 30 minutes, uncover and grill the top until brown.
Remove from pan.
Repeat for the second pancake.
Serve warm, relish with melted butter
it was kindly pointed out by saju that the posts were from the blog "chachiskitchen.blogspot.com". thank you for the same and apologies that it was wrongly posted - there are pictures available too http://chachiskitchen.blogspot.com/search/label/East%20African%20Influence
Makate Mimina (coco nutty rice pancake)
This is an East African Dish. Usually served with a hot coconut chicken curry (bit like Thai green curry).
Ingredients
2 Cups Rice
1 pint milk
1 1/2 cups sugar
1 tspn yeast
1/2 packet creamed coconut or 1 1/2 cups of coconut milk
2 table spn butter or margarine
1/2 tspn cardamom seeds
1 1/2 cups water
(makes 2)
Method
Wash the rice and Soak it for 3-4 hours or overnight.
Add the yeast to a little water with 1 tspn sugar.
Let it ferment.
Dissolve the coconut cream in 1 1/2 cups of hot water.
Drain the rice and add warm milk to it, liquidize until smooth.
Add the coconut liquid/milk, yeast and cardamom seeds.
Cover and leave in a warm place for 3 hours, or until the mixture is frothy and doubled in volume, add the remaining sugar.
Divide mixture into two.
Heat a nine inch frying pan, add 1/2 the butter, when melted add half the batter, cover and cook at very low heat for 30 minutes, uncover and grill the top until brown.
Remove from pan.
Repeat for the second pancake.
Serve warm, relish with melted butter
Tuesday, September 8, 2009
Tia Lupes Mexican Restaurant, Alamogordo, NM
We stopped here on the way to Whitesands National Monument. The food over here is just awesome. The tortilla chips and salsa they serve is good. I tried out a cheese, chicken and potatoes bouritto.
They are located at:
1200 N White Sands Blvd
Alamogordo NM 88310
575-437-0820
They are located at:
1200 N White Sands Blvd
Alamogordo NM 88310
575-437-0820
Bamboo Garden Restaurant, Carlsbad, NM
We stopped at Bamboo Garden Restaurant, Carlsbad for dinner. There was a chinese and american buffet with a lot of variety. If you are the kind who enjoys chinese food you would like this place.
They are located at:
1511 S Canal St, Carlsbad, NM - (575) 887-5145
They are located at:
1511 S Canal St, Carlsbad, NM - (575) 887-5145
Pizza Hut, Carlsbad, NM
We stopped by at Pizza Hut, Carlsbad for dinner and it was pretty decent. I had Chicken Alfredo Bake. The service was pretty slow with only one person to serve but it could be due to the fact that it was the labour day weekend. They are located at
1201 S Canal St
Carlsbad, NM 88220
(575) 887-1922
1201 S Canal St
Carlsbad, NM 88220
(575) 887-1922
Happy's, Carlsbad, NM
We stopped by at Happy's for lunch before going to Carlsbad Caverns. They are a small place that is always crowded. It takes them at least 30 minutes to serve you food. My husband liked the chilli cheese dog, the burger according to him was just ok. I had chicken quesidallas and i didnt like it much.
They are located at:
4103 Natl Pks, Carlsbad, NM 88220
Phone: 505 887 8489
They are located at:
4103 Natl Pks, Carlsbad, NM 88220
Phone: 505 887 8489
Monday, August 31, 2009
Foodruckers, Plano, TX
This is a burger place. My husband enjoyed the burgers out here. Its worth a visit for those who love burgers.
2205 N Central Expy # 100, Plano, TX - (972) 423-0267
Their website is located at:
http://www.fuddruckers.com
2205 N Central Expy # 100, Plano, TX - (972) 423-0267
Their website is located at:
http://www.fuddruckers.com
Wednesday, August 19, 2009
Great Wall Chinese Restaurant, Plano, TX
This restaurant is located right outside Collin Creek Mall. We went there for the lunch buffet. There was quite a few varieties available and it was pretty decent. Its definitely worth a visit.
901 W Plano Pkwy
Plano, TX 75075-8937
(972) 578-8887
901 W Plano Pkwy
Plano, TX 75075-8937
(972) 578-8887
Genghis Grill, Plano, TX
Genghis Grill is one of Nishanth's favourite places. You choose the ingredients and the cooks just mix it up and grill it. Nishanth loves the fact that he can his dishes come out different every time. I am not too enthusiastic about it because i dont end up choosing the right quantities and portions.
They are located at:
921 N. Central Expy, Plano, TX - (972) 422-4745
We have also tried out the location on Greenville Avenue and thats also good.
5500 Greenville Ave., Ste. 402 Dallas, TX; 75206
They are located at:
921 N. Central Expy, Plano, TX - (972) 422-4745
We have also tried out the location on Greenville Avenue and thats also good.
5500 Greenville Ave., Ste. 402 Dallas, TX; 75206
Star of Siam Thai Restaurant, Richardson
This is one of Nishanth's favourite Thai Restaurants. I find the food too sweet but that may just be a personal taste.
They are located at:
(972) 497-9542
708 West Spring Valley Rd
Richardson, TX 75080
They are located at:
(972) 497-9542
708 West Spring Valley Rd
Richardson, TX 75080
Clay Pit Indian Restaurant, Addison, TX
We went to this restaurant and found it completely americanized! The price is quite high and the food has absolutely no taste due to lack of spice. Its definitely something people who cant handle spice would want to start with but definitely not something most indians would like. Just across the road from clay pit is Flavors which is just awesome food.
Clay pit is quite pricey, has good service and if it weren't for the blandness of the food (the meat and rice is perfectly cooked) it would be a good choice.
They are located at:
4460 Belt Line Rd, Addison - (972) 233-0111
Clay pit is quite pricey, has good service and if it weren't for the blandness of the food (the meat and rice is perfectly cooked) it would be a good choice.
They are located at:
4460 Belt Line Rd, Addison - (972) 233-0111
India Palace Restaurant and Bar, Dallas
We came here just before Nishanth left for Finland. The food was pretty decent. Unfortunately for me, i was down with an extreme toothache and could not enjoy the food as much.
They serve roasted papad with chutney and i tried out vegetable samosa, tandoori assorted plate and a few other dishes
They are located at:
India Palace • 12817 Preston Road #105 • Dallas, TX 75230 • 972-392-0190
They serve roasted papad with chutney and i tried out vegetable samosa, tandoori assorted plate and a few other dishes
They are located at:
India Palace • 12817 Preston Road #105 • Dallas, TX 75230 • 972-392-0190
Burger King, Dallas
We went to this place once and its pretty decent. Worth a visit
11830 N Central Expy, Dallas, TX - (214) 575-8506
11830 N Central Expy, Dallas, TX - (214) 575-8506
KFC, Dallas
This place has food available from KFC, Pizza Hut and Taco Bell and was one of our favourite hangouts.
8001 Forest Ln, Dallas, TX - (972) 479-9900
8001 Forest Ln, Dallas, TX - (972) 479-9900
Whataburger, Dallas
I didnt like this place as much especially the fries. However, its worth a try. They are located at:
11880 N Central Expy
Dallas, TX 75243-3712
(972) 231-0475
11880 N Central Expy
Dallas, TX 75243-3712
(972) 231-0475
Sonic Drive In, Dallas
We tried out Sonic during the initial days i was in Dallas. The salad and the burgers were very nice.
They are located at:
8045 Forest Ln
Dallas, TX 75243
They are located at:
8045 Forest Ln
Dallas, TX 75243
Chen Wok and Grill
This restaurant is located near the Dallas Public Library and we have been here a number of times. The food is ok, not as good as Gourmet China but eatable.
They are located at:
8989 Forest Ln # 136, Dallas, TX - (972) 671-6090
They are located at:
8989 Forest Ln # 136, Dallas, TX - (972) 671-6090
Gourmet China Restaurant
This used to be a favourite hangout a few years back for us. Nishanth used to like the Beef Fried Rice and i would go for the Chicken Fried Rice. After the management changed a couple of years back, the food quality has reduced. I havent had food at this place since i move to Richardson two years back
9025 Forest Ln # 102
Dallas, TX 75243-4157
(972) 699-0603
9025 Forest Ln # 102
Dallas, TX 75243-4157
(972) 699-0603
Quiznos Subs, Dallas
This is one of Nishanth's favourite places. Its good for those who love beef
12101 Greenville Ave # 107
Dallas, TX 75243-9329
(214) 575-5950
12101 Greenville Ave # 107
Dallas, TX 75243-9329
(214) 575-5950
Cici's Pizza, Dallas
This restaurant is very nice. I used to love having pizza's here.
They are located at:
12101 Greenville Ave # 800, Dallas, TX - (972) 235-0888
They are located at:
12101 Greenville Ave # 800, Dallas, TX - (972) 235-0888
Momo's Italian Specialities, Dallas
I will always remember this place as the first restaurant i went to in Dallas. The food was very good and i loved the pasta there. At that time i thought the ambience was quite formal but maybe i was just new to the USA
They are located at:
9191 Forest Ln # A2, Dallas, TX - (972) 234-6800
They are located at:
9191 Forest Ln # A2, Dallas, TX - (972) 234-6800
Olive Garden, Dallas
We have been to this restaurant a couple of times and i love the pasta here. Its definitely worth a visit. My husband took me here for our 4th Wedding Anniversary.
They are located at:
9079 Vantage Point Dr, Dallas, TX - (972) 234-3292
They are located at:
9079 Vantage Point Dr, Dallas, TX - (972) 234-3292
La Libela Ethiopian Restaurant, Dallas
La Libela is an interesting restaurant to go to. The food is pretty decent and worth a try. The injera is good and so are the stews.
9191 Forest Ln # 2
Dallas, TX 75243-8933
(972) 792-8442
9191 Forest Ln # 2
Dallas, TX 75243-8933
(972) 792-8442
Don Mexico, Dallas
This was the first mexican restaurant i went to when i came down to Dallas. The food is pretty good and i remember thinking at that time that there was just too much food to eat!
They are located at:
12255 Greenville Ave # 130
Dallas, TX 75243-3586
(972) 792-9930
They are located at:
12255 Greenville Ave # 130
Dallas, TX 75243-3586
(972) 792-9930
T.G.I.F, Downtown Dallas
We went to this restuarant in Down town Dallas and i had chicken quesadillas and it was pretty decent. Worth a visit.
(214) 744-2936
Downtown Dallas
1714 N Market St
Dallas, TX 75202
(214) 744-2936
Downtown Dallas
1714 N Market St
Dallas, TX 75202
Planet Hollywood Restaurant, New York
I had lunch at Planet Hollywood Restaurant when i went to New York in the summer. I loved the food there (I had Roasted Half Chicken) and interestingly the price was comparable to that of Dallas. If you buy the new york city pass, you get a further discount off.
1540 Broadway # 2
New York, NY 10036-4081
(212) 333-7827
1540 Broadway # 2
New York, NY 10036-4081
(212) 333-7827
El Chico, Waco
We stopped by at this place in Waco for dinner on the way back from Padre Island and it was pretty decent food. This restaurant is located near I 35 and is worth a visit if you pass by Waco!
They are located at:
2111 S Valley Mills Dr
Waco, TX 76706-3379
(254) 662-2750
They are located at:
2111 S Valley Mills Dr
Waco, TX 76706-3379
(254) 662-2750
Egg and Potato Curry
I tried this out yesterday and turned out well. The key was the thinly sliced potatoes that are shallow fried to give a crisp taste.
Ingredients:
4 boiled eggs quartered
2 large potatoes thinly sliced
1 onion thinly sliced
1 tomato chopped fine
2 tbsp oil
1 tsp jeera
1 tsp garlic paste
1 tsp ginger paste
4 curry leaves
1/2 tsp chilli powder or to taste
1 tsp corriander powder
Chopped corriander for garnishing
1 tsp Salt or to taste
Method:
Heat oil up and fry the potato slices until three fourth done.
Add the curry leaves and jeera into the oil and stir
Add the onions and fry until the onions turn white
Add the tomatoes and fry until done
Add the ginger and garlic paste and fry for about a minute
Add the salt, chiili powder and corriander powder and stir until the masalas are fried well
Add the eggs and cover and cook on low.
Stir occassionally until the potatoes are cooked well.
Garnish with corriander leaves
Ingredients:
4 boiled eggs quartered
2 large potatoes thinly sliced
1 onion thinly sliced
1 tomato chopped fine
2 tbsp oil
1 tsp jeera
1 tsp garlic paste
1 tsp ginger paste
4 curry leaves
1/2 tsp chilli powder or to taste
1 tsp corriander powder
Chopped corriander for garnishing
1 tsp Salt or to taste
Method:
Heat oil up and fry the potato slices until three fourth done.
Add the curry leaves and jeera into the oil and stir
Add the onions and fry until the onions turn white
Add the tomatoes and fry until done
Add the ginger and garlic paste and fry for about a minute
Add the salt, chiili powder and corriander powder and stir until the masalas are fried well
Add the eggs and cover and cook on low.
Stir occassionally until the potatoes are cooked well.
Garnish with corriander leaves
Tuesday, August 18, 2009
Ulli Sambhar
Ulli Sambhar is Nishanth's favourite and i had a packet of pearl onions in the refrigerator. I tried out the following recipe and it came out pretty well.
http://luvgoodfood.blogspot.com/2006/07/fmr-comfort-foods-ulli-sambar-sunday.html
http://luvgoodfood.blogspot.com/2006/07/fmr-comfort-foods-ulli-sambar-sunday.html
Monday, August 17, 2009
Burger House, Hillcrest Avenue
We tried this place out yesterday and according to Nishanh the double cheese burger and chilli cheese dog was good. i had chicken tenders and fries and it was good. The decor reminded us of our college days where one would hang out in the canteen.
They are locate at:
8501 Hillcrest Ave, Dallas TX 75225
Tel: (214) 361-0370
They are locate at:
8501 Hillcrest Ave, Dallas TX 75225
Tel: (214) 361-0370
Noodle Wave, Richardson
We tried Noodle Wave Thai Restaurant a couple of weeks back and the food was pretty decent. We had Thai Fried Rice, Chicken Satay and Yellow Curry. The price is also good. It seems to be a popular place. Worth a try.
They are located at:
(972) 690-3637
1490 West Spring Valley
Richardson, TX 75080
They are located at:
(972) 690-3637
1490 West Spring Valley
Richardson, TX 75080
Saturday, August 15, 2009
California Pizza Kitchen
We went to California Pizza Kitchen at the Stonebriar Mall. I tried out Roasted Garlic Chicken Pizza, Nishanth tried out Spaghetti Bologonaise and soup and it was pretty decent. The mocktails here were pretty decent.
California Pizza Kitchen
Stonebriar Centre
2601 Preston Road
Frisco, TX 75034
Upper Level, Outside Entrance, Next to Barnes and Noble
I have also been to the California Pizza Kitchen at the following location and the food over there is also good:
8411 Preston Rd.
Dallas, TX 75225
Preston at Northwest Highway
California Pizza Kitchen
Stonebriar Centre
2601 Preston Road
Frisco, TX 75034
Upper Level, Outside Entrance, Next to Barnes and Noble
I have also been to the California Pizza Kitchen at the following location and the food over there is also good:
8411 Preston Rd.
Dallas, TX 75225
Preston at Northwest Highway
Monday, August 10, 2009
Ching's Secret Schezwan Noodles
I used to love the schezwan noodles back in India. Therefore, when i saw the noodle pack in the Indian Grocery Store i was intrigued. You can take a look at it here:
http://www.ishopindian.com/chings-secret-schezwan-noodles-pr-24089.html
The noodles were absolutely horrible and it looked like one had just taken plain noodles and added unadulterated red hot chilli powder and served it to you. I wouldnt recommend it to anyone.
http://www.ishopindian.com/chings-secret-schezwan-noodles-pr-24089.html
The noodles were absolutely horrible and it looked like one had just taken plain noodles and added unadulterated red hot chilli powder and served it to you. I wouldnt recommend it to anyone.
Removing oil stains from carpets
The other day the oil bottle fell onto the carpet in our dining room while we were asleep and we woke up to see a huge oil stain with half the oil seeped into the carpet. I tried using the resolve carpet cleaner intially and at the end of it, there was oil still present on the carpet after using more than 20 paper towels to blot it up and 5 cleaning cycles.
I decided to go to the internet to seek help and came up with these links:
http://www.ehow.com/how_2000900_remove-oil-carpet.html
I also came across a video whose link i cannot find right now that suggested sprinkling flour/corn starch onto the carpet to soak the oil up, leave for at least 6 hours and thereafter vaccuming the same. Well, i spent at least a kg of whole wheat flour. I would sprinkle liberally (around an inch layer) and at the end of 6 hours the flour would be seeped with oil. I thereafter vaccumed it and repeated this procedure thrice. Since there was so much oil, the stain was still visible.
We went to Kroger and bought isopropyl alcohol (95%). According to the links one is supposed to pour onto a wash cloth and then dab to absorb the oil up. My husband just poured the alcohol in before i could say anything ! Well, it looks like it worked and i blotted up the oil with paper towels and today the carpet is free of both the oil and the stain.
I decided to go to the internet to seek help and came up with these links:
http://www.ehow.com/how_2000900_remove-oil-carpet.html
I also came across a video whose link i cannot find right now that suggested sprinkling flour/corn starch onto the carpet to soak the oil up, leave for at least 6 hours and thereafter vaccuming the same. Well, i spent at least a kg of whole wheat flour. I would sprinkle liberally (around an inch layer) and at the end of 6 hours the flour would be seeped with oil. I thereafter vaccumed it and repeated this procedure thrice. Since there was so much oil, the stain was still visible.
We went to Kroger and bought isopropyl alcohol (95%). According to the links one is supposed to pour onto a wash cloth and then dab to absorb the oil up. My husband just poured the alcohol in before i could say anything ! Well, it looks like it worked and i blotted up the oil with paper towels and today the carpet is free of both the oil and the stain.
D&A Real Burger American, Plano, TX
We tried this place out last week and my husband found the burgers ok. I didnt like the fries or the homemade potato chips but then its my personal opinion. I have heard from friends that their milkshakes are really good.
They are located at
4721 W Park Blvd # 101, Plano - (469) 467-7786
They are located at
4721 W Park Blvd # 101, Plano - (469) 467-7786
Thai Grill Asian Fusion Restaurant
In our quest to try some place new, we went to Thai Grill Asian Fusion Restaurant on Campbell Road and was pleasantly surprised. We had Chicken Satay which was perfect and Thai Southern Fried Rice. There was a hint of sweet in the rice but it was still manageable. Worth a visit
You can look at their website: http://www.thaigrillofdallas.com/
They are located at
6090 Campbell Rd.
Suite 124,
Dallas, TX 75248
PHone: (972) 818-8188
Fax: (972) 818-8102
You can look at their website: http://www.thaigrillofdallas.com/
They are located at
6090 Campbell Rd.
Suite 124,
Dallas, TX 75248
PHone: (972) 818-8188
Fax: (972) 818-8102
Wednesday, June 3, 2009
Batata Vada
I tried this recipe out for a friend's birthday party and it came out awesome!
http://www.indianchild.com/batata_vada_recipe.htm
http://www.indianchild.com/batata_vada_recipe.htm
Tuesday, June 2, 2009
Egg Curry
Heres an egg curry i tried out inspired by the Egg Curry recipe from Rasheeda:
Ingredients:
1 large onion
4 medium tomatoes
1 cup tinned coconut milk
2 tsp ghee
6 eggs boiled and quartered
Corriander leaves for garnishing
3 tsp kitchen king masala
1 tsp red chilli powder
Salt to taste
Method:
Grind the tomato and onions to a smooth paste.
Heat up the ghee and fry the paste until the oil separates
Add the coconut milk and heat for around 5 minutes
Add the kitchen king masala, red chilli powder and salt and cook for another 5 minutes.
Add water to gravy if too thick.
Add the eggs and cook until you get a nice creamy gravy.
Garnish with corriander leaves
Ingredients:
1 large onion
4 medium tomatoes
1 cup tinned coconut milk
2 tsp ghee
6 eggs boiled and quartered
Corriander leaves for garnishing
3 tsp kitchen king masala
1 tsp red chilli powder
Salt to taste
Method:
Grind the tomato and onions to a smooth paste.
Heat up the ghee and fry the paste until the oil separates
Add the coconut milk and heat for around 5 minutes
Add the kitchen king masala, red chilli powder and salt and cook for another 5 minutes.
Add water to gravy if too thick.
Add the eggs and cook until you get a nice creamy gravy.
Garnish with corriander leaves
Caramel Custard Pudding
I tried this one out recently (i had seen my mom and aunt make puddings and decided to try out something based on what i remembered) and it came out really well. Its the perfect desert for the hot summer.
Ingredients:
500 ml milk (2%)
3 tbsps custard powder
12 tsps sugar
2 eggs
Method:
1. Make custard as per the instructions on the packet. Heat up 500 ml milk with 9 tsps of sugar (Add 3 tbsp custard powder separately to 1/4 cup cold milk and dissolve the custard powder). Once the milk comes to boil, remove from heat and add the custard powder dissolved in milk stir. Put the mixture back on the stove and stir continously for another 2 minutes and let it heat up.
2. In an alliminium baking pan (i just used an alliminium pot), heat the 3 tsps of sugar until it is caramelized (dark brown and it thickens up). In case, you like more caramel use more sugar.
3. Once the custard has cooled, add 2 eggs to the mixture and beat it up.
4. Add water to the pressure cooker (up to 3/4 the level of your pot or pan). Add the custard mixture to the baking pan/pot that contained the caramel
5. Heat this mixture up in the pressure cooker for 3 whistles.
6. Cool the custard pudding and refrigerate for at least 1 hour before serving.
Ingredients:
500 ml milk (2%)
3 tbsps custard powder
12 tsps sugar
2 eggs
Method:
1. Make custard as per the instructions on the packet. Heat up 500 ml milk with 9 tsps of sugar (Add 3 tbsp custard powder separately to 1/4 cup cold milk and dissolve the custard powder). Once the milk comes to boil, remove from heat and add the custard powder dissolved in milk stir. Put the mixture back on the stove and stir continously for another 2 minutes and let it heat up.
2. In an alliminium baking pan (i just used an alliminium pot), heat the 3 tsps of sugar until it is caramelized (dark brown and it thickens up). In case, you like more caramel use more sugar.
3. Once the custard has cooled, add 2 eggs to the mixture and beat it up.
4. Add water to the pressure cooker (up to 3/4 the level of your pot or pan). Add the custard mixture to the baking pan/pot that contained the caramel
5. Heat this mixture up in the pressure cooker for 3 whistles.
6. Cool the custard pudding and refrigerate for at least 1 hour before serving.
Egg Curry
Heres another egg curry recipe i got from my cousin Rasheeda. It came out really well
Ingredients:
1 medium onion
1 medium tomato
2 cloves garlic
2 kashmiri mirch (dried red chillis)
2 tsp oil
1 cup coconut milk
1 capsicum sliced into thin slices and fried
1 1/2 tsp corriander-cumin powder
4 eggs boiled and cut into 4 (or as per taste)
tomato ketchup (optional)
Method:
1.Grind onion, tomato, garlic and kashmiri mirch to a paste
2.Heat oil and fry the ground mixture for 10 mins on slow to medium heat
3. Add coconut milk , and thereafter blend it
4. Add cumin-corriander powder 1 tsp or else 1 tsp dhaniya powder and 1/2 tsp cumin powder to the mixutre.
5. Add ketchup to taste (optional)
6. Heat on low for 10 minutes
7. Fry capsicum and add to curry
8. Fry the eggs and add to the curry (Frying is optional)
9. Garnish with corriander leaves.
10.Garnish with ghee (Heat 1 tsp ghee and pour over egg curry) (optional)
Ingredients:
1 medium onion
1 medium tomato
2 cloves garlic
2 kashmiri mirch (dried red chillis)
2 tsp oil
1 cup coconut milk
1 capsicum sliced into thin slices and fried
1 1/2 tsp corriander-cumin powder
4 eggs boiled and cut into 4 (or as per taste)
tomato ketchup (optional)
Method:
1.Grind onion, tomato, garlic and kashmiri mirch to a paste
2.Heat oil and fry the ground mixture for 10 mins on slow to medium heat
3. Add coconut milk , and thereafter blend it
4. Add cumin-corriander powder 1 tsp or else 1 tsp dhaniya powder and 1/2 tsp cumin powder to the mixutre.
5. Add ketchup to taste (optional)
6. Heat on low for 10 minutes
7. Fry capsicum and add to curry
8. Fry the eggs and add to the curry (Frying is optional)
9. Garnish with corriander leaves.
10.Garnish with ghee (Heat 1 tsp ghee and pour over egg curry) (optional)
Sunday, May 3, 2009
Walmart Coconut Crunch Mini Donuts
Nishanth decided to try out Coconut Crunch Mini Donuts at Walmart the other day. Its pretty decent and in fact tasted like many of the indian sweets that we have back home laced in coconut. Worth a try
Tai Pei Chicken Fried Rice and Shrimp Fried Rice
This weekend we decided to be adventurous and bought the Tai Pei Chicken Fried Rice and Tai Pei Shrimp Fried Rice from Walmart. We didnt like it at all. It was barely eatable. Both these rice contain oyster sauce and perhaps that could be one reason i didnt like it.
The reviews on these rice is not good either. Before, you decide to buy it, make sure you take a look at the reviews out there on the web.
The reviews on these rice is not good either. Before, you decide to buy it, make sure you take a look at the reviews out there on the web.
Wednesday, March 11, 2009
Tuver Lilva
We generally experiment with different vegetables by buying the frozen version first! Vadilal's quick treat Tuver Lilva is one of those
http://www.vadilalgroup.com/pfd/images/vegetables/tuver-lilva.jpg
It tastes good when made as per the recipe on the pack. The other day a friend decided to add Brocoli to it with a south indian tadka and it did come out well.
Ingredients
1 pack tuver dal lilva defrosted
1 brocolli cut into florets
2 tbsps oil
4 red chillies
3 pinches aesofetida
1/2 tsp mustard seeds
salt to taste
Method:
1. Heat the oil
2. Add the mustard seeds and wait till they splutter
3. Break the dried red chillis and fry them in the oil
4. Add the aesofetida and stir
5. Add the tuver lilva and fry for a minute. Add half glass of water and cook for around 5 minutes
6. Add the brocoli and stir.
7. Cook on medium heat stirring occassionally until done
http://www.vadilalgroup.com/pfd/images/vegetables/tuver-lilva.jpg
It tastes good when made as per the recipe on the pack. The other day a friend decided to add Brocoli to it with a south indian tadka and it did come out well.
Ingredients
1 pack tuver dal lilva defrosted
1 brocolli cut into florets
2 tbsps oil
4 red chillies
3 pinches aesofetida
1/2 tsp mustard seeds
salt to taste
Method:
1. Heat the oil
2. Add the mustard seeds and wait till they splutter
3. Break the dried red chillis and fry them in the oil
4. Add the aesofetida and stir
5. Add the tuver lilva and fry for a minute. Add half glass of water and cook for around 5 minutes
6. Add the brocoli and stir.
7. Cook on medium heat stirring occassionally until done
Tuesday, February 24, 2009
Sakthi Rasam Powder
A friend came over and prepared rasam using the sakthi masala powder. She soaked some tamarind and squeezed out the juice from it, coarsely chopped tomatoes and slit green chillies and boiled these ingredients in water along with rasam powder for around 10 minutes. Thereafter she added boiled toor dal and added a tadka of mustard seeds and aesofetida powder in hot ghee.
The way she prepared the rasam was similiar to the directions for the MTR Rasam powder. The sakthi pack does not instruct one to add toor dal.
http://www.mtrfoods.com/masalapowders/rasampowder.htm
The link to the sakthi rasam powder is:
http://www.ishopindian.com/shop/sakthi-rasam-powder-pr-23694.html
The way she prepared the rasam was similiar to the directions for the MTR Rasam powder. The sakthi pack does not instruct one to add toor dal.
http://www.mtrfoods.com/masalapowders/rasampowder.htm
The link to the sakthi rasam powder is:
http://www.ishopindian.com/shop/sakthi-rasam-powder-pr-23694.html
MTR Vada Mix
The other day a friend came over and made vadas using the MTR vada mix and it came out pretty good. In general, i am not a fan of mixes and always prefer to make the actual food items. Its worth keeping it in the kitchen for those days when you dont want to soak the urad dal and grind it.
To the vada mix, she added chopped green chillies and curry leaves and fried them in hot oil until they were golden. They came out pretty crisp. She also poured curd over some of them and let the vadas soak in the curd for some time and there was dahi vada.
In case, you are interested you can check out the vada mix at this link.
https://www.ishopindian.com/shop/mtr-vada-mix-pr-21653.html
To the vada mix, she added chopped green chillies and curry leaves and fried them in hot oil until they were golden. They came out pretty crisp. She also poured curd over some of them and let the vadas soak in the curd for some time and there was dahi vada.
In case, you are interested you can check out the vada mix at this link.
https://www.ishopindian.com/shop/mtr-vada-mix-pr-21653.html
Monday, February 2, 2009
Chipotle, Allen, TX
Chipotle - Allen
103 Central Expressway North
Allen, TX 75013
972-747-1731 (phone)
972-747-1734 (fax)
The other day we went to Stacy's while looking for a recliner and dropped into Chipotle. I liked the decor and the food was good too. Worth visiting.
103 Central Expressway North
Allen, TX 75013
972-747-1731 (phone)
972-747-1734 (fax)
The other day we went to Stacy's while looking for a recliner and dropped into Chipotle. I liked the decor and the food was good too. Worth visiting.
Friday, January 16, 2009
Egg Curry
I tried this out recently and it turned out pretty decent
Ingredients:
6 boiled eggs
1/2 cup coconut milk
2 big onions sliced
4 big tomatoes chopped
1 tsp ginger paste
1 tsp garlic paste
4 curry leaves
1 tsp garam masala
1/2 tsp red chilli powder
1 tsp corriander powder
1/2 tsp tumeric powder
3 tbsp oil
corriander leaves for garnishing
1/2 tsp cumin seeds
1/2 tsp mustard seeds
salt to taste
Method:
1. Heat oil. Add mustard seeds and let them splutter. Add cumin seeds and curry leaves and stir
2. Add onions and fry until golden
3, Add ginger garlic paste and tomatoes and fry until its a paste.
4. Add turmeric powder, corriander powder, red chilli powder and garam masala and stir
5. Make cuts on the eggs and add them
6. Add coconut milk and salt to taste. Stir and let it cook on medium for 5 minutes
7. Garnish with corriander leaves
Ingredients:
6 boiled eggs
1/2 cup coconut milk
2 big onions sliced
4 big tomatoes chopped
1 tsp ginger paste
1 tsp garlic paste
4 curry leaves
1 tsp garam masala
1/2 tsp red chilli powder
1 tsp corriander powder
1/2 tsp tumeric powder
3 tbsp oil
corriander leaves for garnishing
1/2 tsp cumin seeds
1/2 tsp mustard seeds
salt to taste
Method:
1. Heat oil. Add mustard seeds and let them splutter. Add cumin seeds and curry leaves and stir
2. Add onions and fry until golden
3, Add ginger garlic paste and tomatoes and fry until its a paste.
4. Add turmeric powder, corriander powder, red chilli powder and garam masala and stir
5. Make cuts on the eggs and add them
6. Add coconut milk and salt to taste. Stir and let it cook on medium for 5 minutes
7. Garnish with corriander leaves
Wednesday, January 14, 2009
Paneer Makhmali
I tried out the Paneer Makhmali recipe present in Nita Mehta's "The best of chicken and paneer" and it turned out pretty good. Its a tomato based gravy with coconut milk, lemon juice and paneer tempered with mustard seeds and curry leaves. For those, who have her book i would definitely recommend trying the recipe out !
Tuesday, January 13, 2009
Sanyo Indoor Barbecue Grill
The other day we stopped by Bed, Bath and Beyond and picked up "Sanyo HPS-SG3 200-Square-Inch Electric Indoor Barbeque Grill, Black" ,http://www.amazon.com/Sanyo-HPS-SG3-200-Square-Inch-Electric-Barbeque/dp/B00011HH22/ref=pd_bbs_sr_1?ie=UTF8&s=home-garden&qid=1231866998&sr=8-1
My husband was determined to grill his burgers and since we live in an apartment we cannot use the outdoor barbecue that we have. We were quite happy with the buy. It is very light weight, easy to use, easy to clean and also smoke free. The smoke alarm was activated once but thats because the grill was kept right below the smoke alarm and as the burger got done it was activated.
Nishanth tried out grilling steak and chicken. The chicken came out perfect. The steak, well it curled up and theres some learning to be done on that side. This time Nishanth didnt place the grill right under the smoke alarm and it didnt go off!
Nishanth grilled burgers and franks on the grill and it came out good. Well, looks like he is getting the hang of grilling on this grill.
Its perfect for the indian barbeques too - tandoori chicken, tandoori paneer tikkas, chicken tikkas, shish kabobs and also for baking the pav of the pav bhaji. I hope we do get to do a lot of grilling on it. I would recommend it and theres supposed to be a smaller version available too.
My husband was determined to grill his burgers and since we live in an apartment we cannot use the outdoor barbecue that we have. We were quite happy with the buy. It is very light weight, easy to use, easy to clean and also smoke free. The smoke alarm was activated once but thats because the grill was kept right below the smoke alarm and as the burger got done it was activated.
Nishanth tried out grilling steak and chicken. The chicken came out perfect. The steak, well it curled up and theres some learning to be done on that side. This time Nishanth didnt place the grill right under the smoke alarm and it didnt go off!
Nishanth grilled burgers and franks on the grill and it came out good. Well, looks like he is getting the hang of grilling on this grill.
Its perfect for the indian barbeques too - tandoori chicken, tandoori paneer tikkas, chicken tikkas, shish kabobs and also for baking the pav of the pav bhaji. I hope we do get to do a lot of grilling on it. I would recommend it and theres supposed to be a smaller version available too.
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