16 mai 2008
C'est La Fête du Pain.- Fougasse
Fougasse aux lardons et aux olives Today it's St Honoré, saint patron des boulangers . 
Ingredients
500g flour
10 g fresh yeast
1/2 glass luke warm water
1/2 tsp salt
2 tbsp olive oil
1 cup chopped olive
1/2 cup chopped ham
Method
Dilute yeast in luke warm water with 1 tsp sugar .
Set aside for 15 minuites.
Mix all the ingredients & knead well.
Cover the bowl with a damp cloth & keep aside for 1 hour.
Take an orange sized ball & flatten it into thick oval shaped.
Make cuts using a knife (resembles a leaf)
Preheat oven to 240°C (Th-8)
Bake for 20-30 mn.
Your Fougasse is ready to serve.
So French celebrate "Fête du Pain" - Bread fest.
14 mai 2008
Bollywood Classic Movie "Guide" in Cannes Festival
Movie : Guide (1965)
Actors : Dev Anand & Waheeda Rehman
Song : Tere Mere Sapne Ab Ek Rang Hain
Singer : Rafi
13 mai 2008
Beetroot Cake
Beetroot Cake
Ingredients
200g butter
200g sugar
200g flour
200g beetroot (cooked & mashed)
3 eggs
2 tsp baking powder
a pinch of salt
1 tsp cinnamon powder
Raisins & dried cranberries (optional)
Method
Preheat the oven to 180°C.
Cream together the butter, sugar & salt .
Add beaten eggs.
Sieve the flour and baking powder together and fold into the cake mixture.
Add mashed beet, & cinnamon powder
Pour the batter into the greased cake pan.
Bake until a toothpick inserted into the middle of the cake comes out clean, about 35-40 mn.
Serve with 
.
09 mai 2008
Fish Molee
Fish Molee
Ingredients
500 g salmon or any other fish
2 big onions (sliced)
2 big tomatoes (sliced)
2 chillies (half slit)
1 cinnamon stick
2 cloves
2 tsp chopped ginger
1 tsp salt
2 cups of coconut milk
2 cloves of garlic
1/2 tsp turmeric powder
Curry leaves
Salt to taste
Method
Marinate fish with tumeric & salt & keep aside.
Heat oil in a pan & fry cinnamon stick, cloves.
Then fry sliced onions & curry leaves.
Add ginger paste, chillies& fry again.
Then add sliced tomatoes.
Close with a lid & cook for 5 min.
Add fish pieces & 1 cup water.
Simmer & cook for another 5mn.
Keep on low fire, add coconut milk & just swirl the skillet.
Cook for another 2mn.
Garnish with curry leaves & remove from fire.
Serve with Indian bread / rice.
05 mai 2008
Tapioca Stir Fry
Kappa Mezhukkupuratti
Ingredients
2 shallots (chopped)
3 tbsp grated coconut / dessicated coconut
1 tsp cumin seeds
1 green chilli
few curry leaves
1/2 tsp chilli powder
1/4 tsp turmeric powder
1 medium size tapioca
1 tsp musturd seeds
1 dried red chilli
1/2 tsp cumin powder
Curry leaves
Salt to taste
Method
Coarsely grind first six ingredients & keep aside.
Wash, peel & cut tapioca in chunks.
Cook for 10-15 mn in salt & water.
When cooked, drain water & keep aside.
Heat oil in a pan. Splutter musturd seeds.
Add curry leaves a red chilli.
Add the coconut mixture with some water & salt.
Cover & cook for a few minuites.
They add cooked tapioca & stir fry for 3mn.
Garnish with curry leaves & cumin powder.
04 mai 2008
International Fair of Paris -2008
Foire De Paris 2008
Every year, in spring Paris hosts an International Fair .
The theme of this 104 eme edition is "Passion".
Exibition is divided in to three sections - House & Environment, Well being & Leisure, Cultures of the World .
Eco friendly home in the first section is most visited.
My passion is to wander around the stalls in "Cultures of the World".
Sweets of Egypt & Greece were excellent.
My native country was also present here with their Kashmir shawls, Carpets, statues, beauty accessories & restaurents.
01 mai 2008
May Day
28 avril 2008
Salty & Spicy Cake
Salty & Spicy Cake 
Ingredients
125 g yogurt
150 g flour
2 tbsp olive oil
2 tsp baking powder
4 eggs
1 tsp salt
1/2 cup ham ( finely sliced)
5 pitted olives (finely sliced)
2 shallots (finely chopped)
1 red chilli (finely chopped)
Curry leaves (finely chopped)
Chopped walnuts / almonds
Method
In a bowl beat eggs.
Sieve the flour and baking powder together and fold into the egg mixture.
Add yogurt & olive oil & mix well.
Stir in ham, olives, shallots, chilli, nuts & curry leaves.
Pour the batter into the greased cake pan (rectangular).
Bake for 45 mn - Th 180°C.
Serve as a starter.
27 avril 2008
Bollywood classics :Teen Deviyan 1965
Film : TEEN DEVIYAN( 1965 )
Song : AISE TO NA DEKHO
22 avril 2008
Brocoli Paratha
Brocoli Paratha
Ingredients
1 bowl chopped brocoli (steam /MWcooked )
2 green chillies (chopped)
2 shallots (chopped)
A piece of ginger (chopped)
2 eggs
500 g flour
1 tbsp olive oil
1 tsp salt
Chopped curry leaves
Water for kneading
Oil
Method
Wash , chop & steam cook brocoli.
Mix all the other ingredients & keep aside 1 hour.
Make evenly sized balls.
Take a lemon sized ball & flatten it using a roller.
Heat non stick pan . Spread oil on it .
Cook the roll out paratha.
Spread some oil & press the edges.
Flip & cook the other side.
Repeat the process with other balls.
Serve hot with veg / non veg curry.
