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Am an open book.. a big time foodie.. an aspiring chef... who has a thirst for knowledge.. loves traveling...loves making friends.. is passionate about writing...wants to capture life through photography...is a loud mouth..a chatterbox...a self proclaimed Bohemian..and the world is my oyster !!!!

Wednesday, October 12, 2011

Deviled Eggs


6 hard boiled eggs, peeled and cut lengthwise in to halves
¼ cup Light Mayonnaise
½ teaspoon mustard
½ teaspoon white vinegar
1/8 teaspoon salt
¼ teaspoon ground black pepper
Paprika for garnish

Remove the egg yolks to a small bowl and mash with a fork. Add mayonnaise, mustard, vinegar, salt and pepper and mix thoroughly. Fill the empty egg white shells with the mixture and sprinkle lightly with paprika.
Cover lightly with plastic wrap and refrigerate for up to one day before serving.

Thursday, October 6, 2011

Lobster Bisque


6 cups Water
2 cups Dry white wine
2 cups Fish stock
2 (11 oz) cans lobster meat
 ½ cup Melted butter, salted
1 cup Onions, finely diced
½ cup Carrots, finely diced
½ cup Celery, finely diced
1 tsp. Garlic, minced
½ cup All-purpose flour
¼ cup Cognac (or Brandy)
1½ cups Tomatoes, seeded and diced
1 tsp. Paprika
½ tsp. Thyme
freshly ground pepper
1 cup Heavy cream


Place the water, the white wine and the fish stock into a wide, deep pot and bring to a boil on high heat. Place lobsters meat in the broth. Reduce heat to medium and cook covered for approximately 6 minutes. Save the broth in a container and store in the refrigerator until later. Put your pot back on the stove under medium heat.

Pour in the melted butter. Once the butter is heated up, add the onions, carrots, celery and garlic. Sauté for 3 to 4 minutes. Add the cognac (or brandy) and cook until the alcohol has evaporated. Mix in the flour, stirring with a heavy gauge spatula or spoon until the mixture is blond in color and has a buttery aroma. Mix the diced tomatoes, paprika, thyme and ground pepper with the cold broth from the refrigerator. Then, pour the broth slowly into the butter and vegetable mixture. Cook uncovered for 30 minutes under medium low heat, stirring frequently so not to burn.

Remove bisque from heat. Blend small amounts of bisque in blender and then puree. Puree all of the bisque and pour pureed bisque back into pot with remaining amount. Add heavy cream, heat on low flame and serve. If the soup is too thick, thin it by adding milk or water prior to serving.

Wednesday, October 5, 2011

Mango Rice


10 - Cashewnuts nuts
1 tsp channa dal
½” chopped ginger
1 tbs chopped coriander leaves
1 tsp cumin seeds
4 cups cooked rice (cook rice with salt)
1 grated raw mango
6 finely chopped green chillies
1 pinch asafoetida
1 tsp pinch mustard seeds
4 tsp oil
3 pieces of dry red chillies
½ tsp turmeric powder
1 tsp urad dhal
1 sprig curry leaves
Salt to taste


Place wok in the flame and add oil. Once oil turns hot, add cumin seeds, mustard seeds, and dry red chillies and curry leaves. Then add channa dal, urad dal, broken cashew nuts, asafoetida and sauté. Then add chopped ginger, turmeric and the grated mango. Add salt and cook till mango turns extremely tender then add the cooked rice and mix well serve hot with potato chips or applams.

Mumbaiya Tawa Pulao


4 cups cooked rice or quinoa
1/2 cup Green Peas Boiled (carrots, beans, corn, capsicum, cauliflower can all be used too)
1 Big sized Potato (Boiled and Chopped)
2 Onion
2 Green chilli split lengthwise
Chopped Coriander Leaves
1 Tomato chopped
Garlic Pods Chopped
1 tbsp Cumin Seeds (Jeera)
3 tbs Butter
1 tsp Turmeric powder
2 tbs Pav Bhaji Masala
1 tbs Garam Masala
1/2 tsp Red Chilli Powder
Salt to taste


First chop Onion, Boiled Potatoes, Coriander leaves, Tomatoes and Garlic. Take a wok now add butter or oil. Once it is hot add cumin seeds, when they crackle stir in chopped Garlic. Saute for a minute on low fire. Now add chopped Onions. Fry until crisp and golden brown. Now add all spices and stir well. Its time to add the chopped tomatoes and add little chopped coriander. Wait until tomatoes water dries up. Stir in potatoes and green peas. Let the vegetable cook for 2 mins. Stir well. Once all the masalas and vegetables blend well add steamed rice little by little and stir gently. When all rice is mixed well remove from gas and serve hot with Papad or Raita. Garnish the Tawa Pulao with the rest of chopped coriander leaves.