January 28th, 2010
Breakfast food in India is different from lunch or dinner. Breakfast dishes vary from state to state, and all families cook different. Some families cook the British standard breakfast, cereal, milk, fruit, eggs and toast with butter and jam. The usual creamy curries, nut and tomato based heavy sauces are not found. Vegetables mostly and meats are cooked with some seasonings. Indian Flatbreads, like plain Rotis or Chapatis are made quite often. There is also deep Fried Breads called Puris and griddle fried ones called Parathas. These can be filled or plain. They are eaten with a boiled light Daal or Lentil Soup seasoned with a little cumin, or a very simple mixed vegetable dish. Sometimes there is some plain yogurt over some rice and a little chutney or pickle as a relish. Methi Aloo or Fenugreek and Potato is one of the most healthy and popular curries to go with breakfast. You can get a bunch of fenugreek leaves at an Indian grocery store or grow some from fenugreek seeds in your garden. This is a delightful herb which is good for every part of your anatomy. It is a little bitter like Arugula but is excellent cooked with potatoes or vegetables and rolled up in a Chapati. Here is a nice Vegan Vegetarian Gluten free recipe: Read the rest of this entry »
Author: Roma | Categories: Breakfast, Gluten Free, Indian, Recipes, Vegetarian and Vegan
Tags: Breakfast, Gluten Free, indian recipe, Vegan, Vegetarian
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January 25th, 2010
Part of providing catering services is knowing how to do food presentation. Having done catering all around the Boulder and surrounding areas, people sometimes ask when it was that I first started honing my food presentation skills. This is how I recall my first experience in food presentation.
Since I was five years old, I have had two fascinations, one was food and the other was leaving India and going to live in the United States.
Back in 1961 when I was twelve years old, I was attending school at Loreto Convent, Sealdah Kolkata. Mother Superior Kevin, a Nun from Italy was coming to visit our school and our class the sixth grade was preparing to sing a song for her and serve her some food. It was decided that one student who had a soprano voice would do the main singing and then the others would join her in the chorus. The soprano would also decorate and serve the food plate to the special guest. Read the rest of this entry »
Author: Roma | Categories: Cook's Book
Tags: food presentation
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January 25th, 2010
The Santhals are the largest tribal community in India. They are found mainly in the States of Bengal, Bihar, Jharkhand and Orissa. These people prefer to live by the forests and rivers with their own unique religion and culture. They speak a language called Santhali. They are mostly hunters and fishermen. These tribes are very happy among themselves. They have a tribal leader or Chief who settles any disputes. After they hunt and kill animals they make sacrifices to their Gods and then while they are cooking it they play drums, dance around the fire and drink locally made alcohol. Read the rest of this entry »
Author: Roma | Categories: Indian, Recipes
Tags: Bengal, Bihar, fish, indian recipe, Jharkhand, Marinade, meat, Orissa, Santhal Marinade
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January 21st, 2010
Ghee or Clarified Butter is one of the most flavorful ingredients in Indian Cuisine. Naan Breads with Ghee is eaten as a meal in itself. Here is an interesting story of how important Ghee can be in Indian Food and Culture.
Some time ago in Punjab India, there was a Holy man who lived on the streets of his village. People used to give him food and he would take some for himself and gave the rest away. Read the rest of this entry »
Author: b5280 | Categories: Indian, Recipes
Tags: clarified butter, ghee, indian recipe
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January 12th, 2010
It all began with stories. My dad when he was a teenager he wandered around for interesting adventures a lot. There used to be some place at the foothills of the Himalayas where a religious man used to live. The people in the village called him a Saint and many nights they used to bring food for him. The Holy man kept what he needed and gave the rest away to the less unfortunate. My dad visited him at least twice a year. Once my dad told me he saw the Saint mix some dried fish in a bowl with oil, chilies and some spices. He put the mixture inside a hollow bamboo and held it over an open fire. He used a thinner piece of bamboo to shake and mix the fish as it was cooking over fire. After sometime he served a little of the fish with some rice he had to my dad and took some himself. My Dad said that was the best fish he ever had. I heard this story in the 1950’s and still I remember to do it once in a while in the oven or a very low burner. This was my first lesson on baked fish or slow cooked fish. Dried fishes from Asian markets can also be marinated in spices and cooked slow.
Author: Roma | Categories: Cook's Book
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January 12th, 2010
Daily Camera staff
Posted: 09/03/2007 12:00:00 AM MDT
Now, she finds herself on the flip side of the hot seat she puts her chili patrons in, answering questions about the flaming food that’s earned her rave reviews.
1. What makes a good chili? Read the rest of this entry »
Author: Roma | Categories: News
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January 12th, 2010
Roma’s Salsa Verde Con Aguacate
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Author: Roma | Categories: Mexico, Recipes, Salsa
Tags: Award Winning, Salsa, Salsa Verde
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January 12th, 2010
There was the “legend of the toothless Nawab” where a Moghul Emperor in India lost his teeth and could not chew properly. His dedicated chefs prepared Goat Meat Cutlets for him by pounding the meat into a paste and then cooking them with spices into patties. These cutlets almost melt in your mouth and are very flavorful. Here is a recipe:
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Author: Roma | Categories: Indian, Recipes
Tags: Goat, Lamb, Mutton Cutlets
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January 12th, 2010
Cherished traditions, family rituals and the perfect holiday meal brings on the spirit of Christmas. Delectable entrees like Orange stuffed Goose, Pork Crown roast stuffed with Apples or Turkey stuffed with a Rock Cornish Hen can be interesting on a Christmas or New Year holiday dinner table. Here is a recipe for Prime Beef Rib Roast with a soft creamy style Horseradish Sauce.
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Author: Roma | Categories: Holiday, Recipes
Tags: Holiday, Horse Radish, Prime Beef Rib Roast
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