Puli Kaichal / Home made Puliyogare / Tamarind Rice | Indian Rice Recipes

Puli Kaichal meaning "boiled tamarind" is one of the ready to eat rice mixes. Puliogare/Puliodharai is known for its long shelf life and is a perfect food for packing during travel. This is DH's favorite and since MIL is here she has been making it quite often. Actually she has been making a lot of her son's favorites.. talk about 'pampering' :). This time I managed some time to click few

Kitchen Basics

I grew up in a family that rarely ate out. In some ways, it was dumb luck. My parents wanted dishes from the old country so the only option was to do-it-yourself. The rhythms of the kitchen – the tuck, tuck of steel on wood, snap of hot oil, gush of water – perpetually played in the background and I soaked it all up.

I moved in and out of many apartments once I left home. Most of the kitchens were tiny and outdated, but they grounded and delighted me and on the worst days offered the comfort of a protective womb. Thanks to my mom’s example, I rejected the silly notion that cooking was costly and burdensome. I ate more happily and healthfully than most people I knew.

For me, cooking has always been critical to self-care. It allows me to avoid monstrous portions. I control the fat, the oil, the salt. But that’s not the real reason I spend so much time in the kitchen. I cook because I want to indulge in the flavors of seasonal produce and other fine ingredients every day. As a singleton, I have never bought into the idea that cooking for one is a waste of time.

I’ve learned through my classes (and the longing looks I get when toting baked good on public transportation), that fewer and fewer people know how to chop vegetables, cream butter, and peel shrimp. I have experienced the joy of cooking for so many years and the realization pains me.  

A year ago, I approached an editor at Whole Foods Cooking with the idea of writing a column on basic cooking techniques with illustrative photographs. She bit and we began a very fulfilling collaboration to coax people back into the kitchen. Below I’ve compiled links to all of the entries to date to share with readers at Cardamom Kitchen.

FRUIT

Citrus: zest it

Melon basics

Peaches basics

Strawberry basics

VEGETABLES

Asparagus basics

Avocado basics

Chili pepper basics

Eggplant basics

Garlic basics

Garlic: roast it

Ginger basics

Onion basics

Onions: caramelize them

Root vegetables: roast them

Tomato basics

AROMATICS

Fresh herbs basics

Spice basics 1

Spices basics 2

DAIRY

Butter: brown it

Cream: whip it

EGGS

Eggs: boil them

Egg whites: whip them

MEAT, POULTY, LEGUMES

Dry beans basics

GRAINS

Rice: boil it

SEAFOOD

Shrimp basics

OTHER

Bread crumbs

Cream butter and sugar

Measure dry ingredients

Melt chocolate

 

Pipe frosting

Straight From The Hands Of A Master Chef!

STRAIGHT FROM THE HANDS OF A MASTER CHEF!

The Poster

 Dibs  rushed back home from her shopping still unfinished, and dragged me back to the same  Mall again. She said that  a surprise awaited me at the Mall. We reached there after a fifteen minute walk. I was more than thrilled with what met my eyes! Kumar Pereira of 'Master Chef Australia' ( the popular cookery show ) fame was giving a promotional cooking demonstration! 

The demonstration

The demo had just begun. There was not much of a crowd yet. And we witnessed a command performance by one of the most favoured Master Chefs of the 'Master Chef Australia' show. Knives and ladles were flying in his magical hands effortlessly!

The Master Chef in action

 The very first dish that he prepared turned out to be Bruschetta, an easy to prepare vegetarian dish. (The other two dishes were non vegetarian ). Samples were served to the viewers by a girl who was done up as a mobile dining table!

The mobile table

 Dibs and I were excited when we tasted the Bruschettas infused with a  special flavour (what we call 'kai manam' in Tamil ) by the magical touch  of the super Chef. We had the great opportunity to talk to him. Dibs got his autograph for my twelve year old grand daughter who is a great fan of 'Master Chef Australia', especially of Kumar Pereira.

Autograph for D 2 !

 Here is the recipe of Bruschetta as it  is in the  pamphlet which was distributed among the viewers.

 INGREDIENTS 

. 6 large ripe tomatoes,chopped 
. 2 red onions, finely chopped 
. 1 small bunch basil ( 1/2 cup ), remove stems and finely chop leaves 
. 1 loaf pana di casa bread, sliced for toast 
. 1 tbsp balsamic vinegar 
. 1 tbsp white vinegar 
. 2 tbsp olive oil 
. 1 clove garlic, crushed 
. 1 teaspoon dijon mustard 

METHOD 

1) Combine tomatoes, onion and basil in large bowl. 
2) Mix vinegars, olive oil, mustard and garlic together in small jug and pour through the vegetables. 
3) Toast bread and drizzle with oil. 
4) Pile vegetables atop toasted bread to serve. 

Bruschetta with the Master's touch

The chef added pine nuts to lend  his special touch to the recipe. Enjoyed!