Lately I’ve been making a lot of quick fix dinners which take less than 30 minutes to prepare, beginning to end. That is all I can muster up the energy for these days. This is another one of those, a twist on the classic lemon butter shrimp, by adding in minced garlic and a homemade [...]
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It’s been 4 years of blogging and i hardly took a break. When i did take a break, i felt so lazy and not motivated enough to get back to blogging. Now here i am, hoping some of you missed me and looking forward to some more posts from me A dear friend ‘ S ‘ shared with me this chemmeen roast recipe. I was delighted by the taste and wanted to blog immediately.Ingredients50 to 60 counts – Prawns
Method:
Wash and soak the dal for4 hours. Drain and pulse to a coarse paste in your mixie/blender along with the chillies ( instead of pulsing along you may even mince them and add it as such when you mix in ginger bits, onions curry leaves etc, if you like biting into the chilly bits ) and salt without or using minimum water. You can reserve 2 tsps of soaked dal and mix it along to the mixture after pulsing. Mix in minced ginger along with finely cut onions and chopped curry leaves, asafoetida and shape into round patties on your left palm with your right hand fingers.
This recipe is submitted to Kerala Kitchen.
I just got back from a weekend of total binge in Portland with four foodies, where we consumed enough calories to survive an entire week. So tonight I needed something light and green, and this baked pesto chicken with a simple arugula salad is exactly what the doctor prescribed. You can use any kind of [...]
I’m double minded… being a Gemini that’s second nature to me. But today, I’m double minded about a whole lot of things. I’m thinking whether I should write this post now or later, I’m thinking what I should write here or there… this or that and the list goes on…
I know… I disappeared just like that. That wasn’t my plan… but as they say, you can’t plan life.
Before going into the details, tell me, what’s happening at your end? Hope you had a joyous Christmas and a wonderful New Year with your loved ones. Did you get a chance to try anything from here? Do post your comments on the site…
Ok, I’m not here this time with a new recipe (don’t worry, there’s a list of some of the most read recipes below) but just to say that I’ll be missing in action for a few more days. But this time, I’ll at least try to reply to your comments/emails on time. During Christmas and New Year, we had a technical glitch due to heavy website traffic, so please do comment again, if you didn’t hear from me – sorry if it caused any inconvenience.
Now if you’re wondering where was I all this time… I was expecting… unfortunately, I also had a miscarriage. To be honest, it was a roller coaster ride, filled with happiness, uncertainty, tension and sadness one after the other. It certainly isn’t easy. But we need to see the positive things in life and move on. Although this is a private matter, I think its important to share with you the personal side of being a blogger. And I hope you’ll keep me in your prayers so I can quickly recover…
I never thought this little space called ‘MariasMenu’ would play so much in my life. As a result of what happened, I had to undergo a minor procedure under general anesthesia. This was the first time in my life I was admitted to a hospital and I was a bit worried about the whole thing. When I was taken to the operation theater, I was searching for a nice picture of Jose and myself which I could hold dearly in my mind till I lose consciousness. While I was searching my mind for a picture, my anesthetist, Dr. Mary came and told me that they were about to give me sedation. I had half-a-mind to tell her to wait since I hadn’t yet selected the “perfect” picture!
While she was giving me the injection she asked me what I do. I told her I’m a food blogger. She continued asking me about food and blogging (probably to distract me . We discussed about ginger bread men and chocolate chip cookies etc; Just before placing the mask over my face she asked me the blog name and I remember saying MariasMenu. Suddenly, I had the perfect picture in my mind… the picture of the Christmas cake baked by me on the background of this beautiful site Jose designed for me, there wasn’t a more perfect picture. Then I dozed off… and the next thing I know… I’m in the post operative room, I see Dr. Mary standing beside me, smiling and asking my site’s name again and I blurted out “MariasMenu”
I have to take rest for some more time, so there will be some delay in posting. In the meanwhile, please check out the most read recipes of 2010.
Anyways, I know its late, but as I always say, it’s better late than never. We wish you a Very Happy & Blessed year ahead! May the Almighty shower His blessings abundantly on you & your loved ones!
Love & Prayers
Maria & Jose
Why not leave a comment? Quick, head on over to MariasMenu.com for more tasty, delicious and simple recipes! Remember to check out the Recipe Index to find some easy-to-cook dishes. Don’t forget to tell your friends and family about MariasMenu!
Sago Upma is an easy to make meal which calls for less ingredients, less cooking time, more taste and contentment!
I tasted this yummy dish for dinner at my sister in law’s house a while back and instantly fell in love with it!
Try this and I bet you will decide making it often at home as it needs no onions or even vegetables!
Grind to a paste:
For tempering:
Method:
1. Boil 1- 1 1/2 cups of water in a sauce pan or a kadai with turmeric powder and salt.Transfer brinjal and drumstick pieces to it and cook till half done.
2. Mix tamarind extract with the ground masala paste, pour to this and continue to boil on sim until the vegetable pieces are soft. Add water as necessary to keep the consistency right (same consistency as sambar). Remove and set aside.
3. Heat oil and add all the ingredients for tempering. Once the mustard seeds have popped and the fenugreek seeds are roasted (take care not to burn them!), dunk them into the gravy. Mix well, adjust salt.
Revel is the latest Seattle establishment by the celebrity chef couple Rachel Yang and Seif Chirchi who appeared on Iron Chef America early last year. I love their other restaurant Joule in Wallingford and used to be a fan of Cremant before that. Unlike Joule which is French-Korean fusion, Revel is just Korean, well Korean [...]