Theymay be called ‘the firangi vegetables’, but now coloured peppershave become an intrinsic part of our cuisine.:They come in red and yellow hues. They look much like capsicum, but aredifferent in more ways than one -- they are pulpier, have a high water contentand a sweetish taste, not there in the capsicum.Other instructions: Wash them, cut themvertically down. Do not forget to discard the stalk...
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Sickand tired of eating out, so this week why not don the chef's hat and apron andget cooking.While cooking maydefinitely be a passion for many (men and women alike), the main constraint mostoften is the lack of time. The time and effort needed to cook something good canbe quite taxing; so, for all those who hesitate to take a pan or ladle in theirown hand, here are some recipes that are quick as a...
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Boil cauliflower, potato, capsicum, carrot, cabbage and peas adding some salt and a pinch of turmeric.Garnish with chopped green chilli, onion, coriander leaves; sprinkle with lemon juice...
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Noodles are boiled well after adding corn flour, oil and vinegar. They are then dried, fried for few minutes and kept aside. Onion, capsicum and tomato are diced and fried in a pan till they turn golden brown in colour. Tomato sauce, butter, chicken pieces, fried cashew nut, chat masala, a pinch of red chilli powder, salt to taste, honey and water are added to make a sauce. The noodles prepared earlier...
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Prick meat cubes and marinate in the garlic, ginger, yogurt, raw papaya, chilli powder, black pepper, chilli powder, coriander powder, and salt.Thread a piece of tomato, onion and capsicum into the skewer and follow with a cube of meat.Repeat thus having 3-4 pieces of meat sandwiched with the vegetables on each skewer.Pour whatever juices there may be over the prepared shashlik and place over a drip...
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is a hardly a restaurant worth its name that does not sell chilly chicken. Yet, those in the know agree that this version of chilly chicken is unbeatable for getting it just right. Most importantly, it is not dunked in red food colour. Spiced with green chilli and capsicum, it has bite-sized pieces of chicken coated with soya sauce. Goes with chappathis and fried rice. The eatery functions from 12...
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The melting of natural glaciers due to climate change is a matter of global concern. But in Ladakh, a technique to create artificial glaciers that are designed to melt has rejuvenated agricultureMountains and glaciers atop Khardungla, the highest motorable pass in the world. Ladakhis say several small glaciers have virtually disappeared over the yearsSanjeev Singh owns a small eatery in Leh bazaar...
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Green house technology is getting popular among the farmers in Tamil Nadu, where a farmer has reaped rich dividends by growing tomatoes with this technology.Vivekanandan, tomato farmer from Coimbatore, had a yield that was four times more in comparison with open field cultivation, and now wants to extend this technology to other areas of his farmland."We are engaged in agriculture for the past 30 years...
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vegetarian fare of dal, rice, vegetables and chapattis is costing you more every month.Prices of vegetables have almost doubled in the last two months while pulses and foodgrain are costing 25 per cent more.Lady’s finger that was available for Rs 28 a kg a fortnight ago now costs Rs 40 a kg. Capsicum is up to Rs 70 a kg from Rs 40 a kg while prices of the humble brinjal have doubled from Rs 20 to Rs...
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Chonas at Khan Market has cultivated a loyal clientele over the past decade. It operates a bar and restaurant that offers a host of beverages and cuisine varieties ranging from Indian to Chinese to Continental. Though there is no speciality cuisine at Chonas, the USP is its scrumptious sizzlers.Recently, the restaurant introduced buffet lunch and dinner. The meal is set off with dragon rolls with the...
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