Tuesday, March 25, 2008

Tomato Curry

This curry goes great with just about everything! Seriously, I have it with idlis and dosas, spread on toast and bagels, mixed with rice...just about everything. And its really easy to whip up as well.

1 onion
1 tomato
1 clove garlic
A pinch of turmeric
A pinch of chili powder
2 tbsp coconut
1 tbsp saunf
Coriander leaves, for garnish

Stir fry the onion, tomato and garlic in a little bit of oil. Add the turmeric and chili powder and saute till it becomes slightly thick. Grind together coconut and saunf. Add the ground mixture to the curry together with salt. Let it heat together for about 2 minutes. Remove from stove and sprinkle with coriander leaves.

Friday, March 14, 2008


I used to make crepes quite regularly when I lived alone, but somehow after I moved to Chennai, the thought of going into my kitchen and cooking is not so appetizing. Well, I tried my hand at it last night and it was really good - am so glad I did go in and do it. It is very easy to make and gives you a change from the usual meal options. Its great for breakfast and gives you a bit of protein, fat and carbohydrate not to mention vegetables to keep you going through the day. The best part is that you can make the filling as healthful or sinful as you'd like! :)

I made an accompanying filling of sauteed spinach, mushrooms and onions with a sprinkling of slivered almonds. That is actually my favorite filling. My husband loves banana and nutella crepes.

Combine 1 cup milk, 4 eggs (beaten), 1 cup all-purpose flour, a dash of salt and 2 tbsp of melted butter. After combining, leave aside for 1/2 hour. Heat a crepe pan (or any pan that has a flat base) and ladle 1/4 cup of the mixture into it. Swirl the pan to make sure the mixture is evenly spread. Turn over when set.

What are your favorite crepe fillings? I'd love to experiment with some new ones.

This is my entry for Mansi's WBB#20 - Balanced Breakfasts. This is also off to dear DK at Culinary Bazaar for AWED: France.