Saturday, March 11, 2006

Curry Mela 9.0

Welcome back to the Curry Mela the 9th on Anthony's Kitchen of Bachelor Cooking.
I can't believe it is running for the 9th week in a row, lol.

I was just wondering, what if the net don't work in one weekend or if I fall sick, God forbid.
But I feel great that I could keep doing something for 9 weeks, I, who so often gets bored.

Thank you all. Without your support and encouraging words, this wouldn't have been possible.

Anyways, without further ado, we have the following entries:
This time I have pasted small write ups from the original posts....just for a change....


This is an update. This was an entry to the curry mela, but I missed it somehow. An Amazing recipe of Tamarind Rice. Sorry againnnnnnn.. :-) I hope you will forgive me

Melon Seed Pasta. Somebody commented that it was such a cute looking pasta. Very Cute indeed...need I say more?

Pan Roasted baby Potatoes, and you know how much I love anything potatowee.
You don't even have to guess that I will be trying this out first thing tomorrow..

This is Ají de Gallina, which could translate to Chicken Ají.

The history of Ají de Gallina could be traced back to the French Revolution (1789) which brought in Europe the bloom of new forms of politics, economics and, of course, traditions; new ways of thinking, new spiritual tendencias and certainly new cooking. Many of the noblemen's cooks lost their jobs after the Revolution and so decided to travel to the New World, bringing to this side of the world new recipes and techniques.


Z for Zunka and yeah you got it right....About the Blogger that is.. It indeed was a long and very intersting series... I hope a new one starts soon..

Normally, Prawn Sambal is cooked with unpeeled prawns. I do not prefer that as it is very troublesome to eat like that though cooking so retains the juices of the prawns. I like it peeled and deveined. Easier to eat. My mom adds fried potatoes to prawn sambal. I love the irresistible taste of the potatoes mixed with the juices of the prawns. In a word, the potatoes taste like prawn.

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Eezy Breezy chicken curry is what the blogger calls this... the evergreen Indian dish.


Not just another Masala Dosa..... An amazing showcase of dosa making skills here.. With step by step Photographs..

as she says.. When we invite friends (North Indians or some times Americans), they immediately love the hot dosa from griddle. I always serve them piping hot, preparing with two griddles simultaneously. They simple love it with sambar and chutney.


I have this receipe from my grandma’s kitchen, I love grandma’s cooking style with out using any techinal help she prepares the food with lot of love . Staying far away from them today I miss all of them . I try to do the same kind she does but my receipe taste’s good but not exactly like her I still could not understand why. I would like to share with everyone.


Beans and greens, this is one heck of a healthy food and My favorite too.. Goes well with roti, and by itself too..
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Sprouts Pulao

Count the number of ways in which it is healthy - needs 1 tablespoon oil, uses any number of vegetables you wish to add and a cupful of sprouts - a low carb, protein packed food.


Sesame flavored rice or Nuvullu Annam is a light flavoured rice delicacy, enriched with nutrients from seasame seeds and Indian spices.This dish is simple unlike a pampered biryani..:)in the fact that the main ingredient is only sesame seeds with the infusion of spices like curry leaves and mustard seeds in the tempering. Sesame seeds have no aroma but the flavor intensifies by lightly dry roasting the seeds giving it a sweet and nutty taste. [ says the blogger]

Kesar Pulao......................

Before biryanis became Mughlai food, they were part of Persian culture in the royal courts of Delhi during the medieval period. The word biryani comes from the Persian "birian", which means "fried" or "roasted". The Persians had a major rice dish in their pulao. ---by the blogger

Gherkin Fry

Here goes the Gherkins story...Well Gherkin is a young cucumber picked when it is 1 to 3 inches and mostly used for pickling. Gherkin may have probably originated in India. Well for the few who are wondering what gherkins in your mother tongue is , it is nothing but
Dondakai in Telugu
Kovakai in Tamil
Tindoora in Hindi
Tendli in Marathi
and finally Gherkins in English

Fried cauliflowers, or gobi Bhaji. This is cauliflower dipped in a flour batter and deep fried. My favorite Snack food... have cooked it oh so often.

This cabbage with coconut, or cabbage thoran a lovely south Indian food. Kerala to be more precise..
This is a signature Kerala dish…If there is an event which serves lunch then this dish is a sure thing as an accompaniment. Super easy to make, good to look at,nutritious and delicious are some things going in favor of this dish. Cabbage thoran and fish with some rice is one of those ‘perfect food pairings’.

Pitle - Besan/ Gram Flour Curry

Pitle is as integral to the Maharashtrian Thali as sambar is to the South Indian.Some call it Bombay Chutney. There are several interpretations of this most common of dishes and all those who make it regularly will vow that their way is the most authentic.


PS: Everything in italics except this have been written by the respective blogger.

One more warning to random, please don't copy pictures from here and use without prior permission from repsective blogger. If you wish to take mine, do so with pleasure. If you do provide a link back as source as a courtesy it be great.

It is 3:40 AM already. Let me get some sleep.


Here is another last minute entry.

And because there are no rules and because I love veg pakoras, like I have cooked here, here is an amazing step by step display of frying veggie pakodas or Fritters from an Indian IT pro working in a small town America. [ I am facing some probs uploading photos into blogger, but believe me the post has some amazing pictures....]

Technorati tag::


Blogger BDSN said...


Love all the entries.I wanted to submit recipe of fried rice today but it didn't come out as i i said to myself ...well there is always next Friday

3/11/2006 08:15:00 AM  
Blogger Ashwini said...

Hey Tony good job. And so glad I am included this week :-) Got to know some fab recipes too

3/11/2006 10:13:00 AM  
Blogger Unknown said...

Hi Tony. Thank u very much for including me in ur weekly Curry Mela. U r doing a super good job. Thumbs up to u!

3/11/2006 02:45:00 PM  
Blogger Kitchenmate said...

Tony: Great round up again, and happy to be part of the great curry mela!

3/11/2006 09:17:00 PM  
Blogger BDSN said...

hey thanks again for including my recipe!!Great roundup as usual....!!

3/11/2006 10:54:00 PM  
Blogger Tanuja said...

Hei Tony, Thank u for adding me in ur curry mela. U do a great job keep up the good work:)

3/12/2006 06:24:00 AM  
Anonymous Anonymous said...

BDSN: Anytime pal... and hey that bonsai looks cute

Ashwini, pushpa, karthi, tanuja: Thanks again.. Its been a pleasure

3/12/2006 02:35:00 PM  
Anonymous Anonymous said...

Hi Tony, your curry Mela is something I don't give a miss....with your neat presentation ,I should say the array of delicious dishes looks even more alluring....Thanks for the same!

3/12/2006 08:53:00 PM  
Blogger Lalit Singh said...

amazinf work man
Thx for all the recipies...
will try out some soon

3/12/2006 10:17:00 PM  
Blogger Luv2cook said...


Thank you for including my last minute entry :). I am excited to be a part of the curry mela. Hope to submit many more recipes in the future :).

3/13/2006 03:07:00 AM  
Blogger Navjot Kashyap said...

Nice ...
Yha bhi software ki terh versioning shuru kar di ... 9.0 ...:-)
Nice post

3/13/2006 05:52:00 AM  
Blogger Kay said...

Tony! No apologies, man. I just wrote it at the last min. My mistake. Next time, I'll do it much earlier. Thanks for including mine. :) Your currymela is something I eagerly look forward to, every wknd.

3/13/2006 07:54:00 PM  
Anonymous Anonymous said...

Lera: thank you so much Lera... thanks for the appreciation..

have been able to cook any good food for the past few days..

Lalit Singh: Thank you for visiting Lalit.. do visit again

3/13/2006 10:52:00 PM  
Anonymous Anonymous said...

@ Luv2cook: It was a pleasure... and it was a real nice recipe.

@Navjot: Ummmm yeahh.. its a good way of nomenclature

@ kay: and hey do drop a comment when u do that.. u know i go through so many blogs in a short time and i tend to miss out some.

this time I was out partying till one and then started it... lol...

3/13/2006 10:57:00 PM  

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