Palak Paneer
No, I did not cook it. 현정 aka Totory cooked it. I am unable to express how tasty it was. I told her that if she were not already married, I’d have proposed to her right away. I hope that puts things in perspective. To think that she is a Korean and cooked the curry without my help is impossible for me. She learned the process on the internet.
Bruschetta
I prepared Bruschetta on Saturday. I loved it so much that I made it on Sunday too. Some points that became evident:
- Try not to make an Indian version of it.
- No spices. The taste of Olive oil should be enhanced and not suppressed.
- Use garlic bread (or rub some garlic on the bread). This enhances the flavour of Olive oil.
- Use black pepper instead of red chilli powder.
- Use very little salt. Too much salt actually shadows the taste of Olive oil.
Lasagne
Will try this method soon : http://startcooking.com/blog/176/Lasagna
Hello world curry…
Atlast… I made some curry and surprisingly it came out well.
Patent pending formula:
- Cut a few potatoes into medium size pieces. This step will help you to with peeling off the potato skin
- Boil these potatoes till they are soft. Ensure that you do not boil them to point that they end up being a paste.
- Take a frying pan and pour some oil into it. Set the burner to low heating. After about 1 min add some ‘jeera’ a little turmeric and a little red chilli powder. Mix this well.
- Peel the skin off the potatoes and then add the boiled potatoes to this oil mixture. Leave the pan on low for around 4mins, all the while stirring the contents. You must observe a yellowish tint on the potatoes. The amount of oil depends on you btw.
- You may add some coriander leaves for flavour.
Muhaah!! once you are done pay me the royalty… invite me over for lunch.
