How To Cook 750 grams Sura Puttu Recipe Video.

How To Make 750 gram Sura Puttu Recipe | Village Food | How to Cook Tasty Shark Curry | சுறா புட்டு

A tasty and easy secret recipe of Shark puttu cooked the village style which was prepared by my mom with step by step instructions to help any new learner to cook like a professional.

Paal Sura puttu (Shark puttu) is a very good diet for lactating mothers. Paal sura and Garlic used in the cooking increases the milk production. Also, it is a very tasty dish.

Cooking Time - 40 minutes.

Ingredients : -

Shark (Cleaned and Cut into Chunks) - 750 gms 

Water - 500 ml (To boil shark)

Gingelly oil - 100 ml (Coconut oil is also used instead of Gingelly oil in some parts of Tamilnadu)

Shallots Chopped - 150 gms

Mustard seeds - 1 tsp

Curry leaf - 2 tbsp

Garlic whole peeled - 50 gm

Ginger Chopped - 1 tbsp

Slit Green chilli - 2 nos

Chilli powder - 1/2 tsp 

Turmeric powder - 3 tsp

Crushed pepper powder - 2 tsp

Chopped coriander leaves - 2 tbsp

Salt - To taste.

Method : -

Wash the cut shark and boil it in water along with 2 tsp of turmeric for 10 minutes.

Strain the water and cool the shark.

Once cooled remove the skin of the shark.

Crumble the fish into flakes and break the bones into small pieces.

In a heavy bottom pan (kadai) heat the Gingelly oil. 

Once the oil is heated add the mustard seeds and let it crackle. (Note that if the mustard is added when the oil is not hot and it 

does not crackle it does not taste so good)

Add the 150gm chopped shallots and saute for some time.

Add in the 50gm peeled garlic. ( The more the garlic the more it tastes good)

Add in the 2 nos slit green chilies. (if you want the puttu to be spicy add more green chilies)

Add in the 1 tbsp curry leaves and saute for some time till the onion becomes translucent. 

Add in the 1 tbsp chopped ginger to the pan.

Now add in the 1/2 tsp chili powder and 1 tsp turmeric powder.

Cook till the raw flavor of the masala leaves.

Once that is done add in the flaked shark and cook it in slow flame for 10 - 15 minutes. The more you cook the more intense the flavor becomes. 

Once done finish it by adding 2 tsp of crushed pepper and 2 tbsp of chopped coriander. 

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Croque-Monsieur

Preparation : 20 minutes

Cooking : 15 minutes

Appearing on the menu of a Parisian café for the first time in 1910, the croque-monsieur is a hot sandwichon soft white bread, traditionally garnished with ham, béchamel sauce and grated Swiss cheese. Very easy to prepare, this great classic of the French bistro cuisine is also one of the children’s’ favorites !

Ingredients :
30 grams butter (1 ounce)
8 slices white (sandwich loaf) bread
4 slices white ham
Grated Gruyère cheese
Salt and pepper

Preparation :

1. On a first slice of sandwich loaf bread,apply butter.

2.Spread a layer of Gruyère cheese.

3. Add a slice of ham pre-cut to the same dimensions as the bread, and then cover with a second slice of bread. 

4.Spread another  layer of Gruyère cheese over it.

5. Apply butter on the outer sides of bread and grill it so that it gets grill marks.

6.remove from grill and bake in oven for 3 minutes till cheese melts.

7. Serve Hot.

Bon appétit !

No Man is an Island, but how about an “Île flottante”?

I found this recipe for a floating island from the same Gourmet issue as the lemon curd we used with the pavlova. The creme anglaise recipe was altered and I replaced basil with vanilla for a more traditional recipe.

Crème anglaise
2 cups heavy whipping cream
1/3 cup sugar
1 vanilla bean
3 large egg yolks

• Split the vanilla bean and scrape the pod
• Bring cream, sugar, vanilla bean, vanilla paste and a pinch of salt just to a boil in a small saucepan, stirring until sugar has dissolved.
• Let it steep covered for 30 minutes.
• Put yolks in a small bowl.
• Whisk about 1/2 cup warm milk mixture into yolks, then whisk into remaining milk in saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon, until custard coats back of spoon and registers 170°F on an instant-read thermometer.
• Remove the vanilla bean and transfer custard sauce to a bowl and chill, stirring occasionally, until cold, about 2 hours.

Lemon blancs en neige
1 (1/4-ounce) envelope unflavored gelatin
1/4 cup cold water
1 cup boiling-hot water
3/4 cup sugar
1 tablespoon grated lemon zest
1/3 cup fresh lemon juice
3 large egg whites at room temperature 30 minutes

• Stir gelatin into cold water in a large bowl and let stand 5 minutes.
• Stir in hot water, sugar, and lemon zest and juice until sugar has dissolved.
• Set bowl in an ice bath and stir often until mixture is cold and thickened (consistency will be similar to that of raw egg whites), about 45 minutes.
• Beat gelatin mixture with an electric mixer at medium-high speed until very frothy, 1 to 2 minutes.
• In a separate bowl, beat whites until they hold soft peaks.
• Add whites to gelatin mixture and beat at high speed until tripled in volume and thick enough to form a wide flat ribbon that holds its shape on top of mixture when beater is lifted, about 5 minutes (longer if using a hand-held mixer).
• Transfer to a large serving bowl and chill until set, about 3 hours.

Light and airy with a refreshing lemon flavor, I coudln’t stop eating this all week.  And when I ran out of the “island”, I dipped fresh strawberries into the creme anglaise. 

written by Mr. Eat a Duck I Must

Vodka Cream Sauce, an Oldie but Goody

2 cloves of garlic

3 shallots
1/2 medium onion
3 oz vodka
5 ripen medium tomatoes or 1 can of whole peeled tomatoes
1 bunch basil leaves
2 cups chicken stock
1 cup heavy whipping cream
2 tsb olive oil
salt and pepper
Parmigiano Reggiano
red pepper flakes (optional)

• Mince the garlic and shallots and medium dice the onion and the tomatoes.
• In a deep pan sauce pan, heat the oil and garlic/shallots/onion on medium heat. Low heat will prevent the garlic from burning. Cook until the onions are translucent. You can add the pepper flakes if you want some spiciness.
• Add the vodka to pan. Be careful since the vodka can flame up in the pan. You can turn the heat off first before adding the vodka.
• Next add the chicken stock, diced tomato and any tomato juice leftover. To boost more flavor into your sauce, you can add chicken bouillon cubes.
• Take half of the basil leaves and chiffonade the leaves, then add it to the sauce
• If you have leftover Parmesan rinds leftover, you can throw it into the sauce to give it more body
• Simmer the sauce until it is reduced by 1/2
• Add the cream
• Add salt and pepper to taste

Freshly grated Parmesan cheese and chiffonade basil is added at the end prior to serving.

Tip: Fresh parmesan cheese is key. We recommend that you grate the whole fresh parmesan reggiano wedge and freeze what you don’t use for later. Otherwise, when you keep it for a while in your fridge, you end up grating hardened old parmesan cheese (and it’s just not the same!)

Recipe News: Chicken Stroganoff

“Sharon Skarbek from Bend, Ore., was looking for a recipe to make Chicken Stroganoff. She had misplaced a recipe she had for the dish which came from a package of frozen chicken breast from Trader Joe’s. She said she called the market chain but was informed that they no longer had the recipe. Since I did not receive any reader responses to her query and because I know people are always interested in new and different ways to use chicken, I thought this one was worth investigating.”

Includes recipe for:

Full article here.

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Posted by Jennifer at October 28, 2010 6:59 PM

This just makes so much sense. I have a great recipe for Beef Stroganoff I got almost 30 years ago. But four years ago my husband decided to totally give up beef and pork. Went cold turkey. While I'm sure it's good for his cholesterol - I sure miss the rich, sour cream-y sauce full of sliced mushrooms. Whoo-hoo! Gotta give this one a try.

Posted by: Denise Michaels - Adventurous Foodie at November 7, 2010 4:15 PM

View the original article here

How do you want your Egg

The Bacon Lettuce Avocado Sandwich

Ingredients- 

Serves 4

Whole wheat bread                       - 8 nos

lettuce                                           - for the base

Avocado(peeled pitted and sliced)- 2 nos     - 

peel and cut the avocado just before you use to avoid blackning

Bacon (cooked)                           - 8 rashes

Butter/margerine                           - to spread

Toast the whole wheat bread.

apply butter or margarine on one side.

on one bread - layer up lettuce,avocado slices and bacon and cover with other slice. 

  The fat from the bacon and the creamyness from avocado was so ridiculously good.  Definitely not for the faint of heart (literally!).  

Worth. Every. Calorie.

What to Do with Leftover Beef

We sliced an enormous amount of ribeye thinking that our family was
 going to devour it at the Christmas dinner. We totally overestimated
 their beef eating power and are now left with about 2/3 of what we
 sliced. That is A LOT OF BEEF.

So our friend had an excellent idea how to turn
 the Remains(beef) into a potential.

We went grocery shopping at our favorite asian supermarket.
 And we  picked up some yakisoba noodles  and some sweet chilly sauce
 for dinner… and yes, we added sliced beef.

top: notice the home Chef"s near perfect julienne skills 

 middle: m.o.r.e. b.e.e.f.;

 bottom: fun stir fry action shot and we added some seasoning and some sweet chilli sauce.

And the Result - We had a perfect Stir fry beef noodles for dinner.

Mmmmmmmmmmm... Yummy.

How to Save Yourself $0.25

Everybody is trying to save a buck these days… I can’t help you there, but I can help you save $0.25, maybe even $.50!  Instead of tossing out the roots of cut green onions , we leave them in a container of water (leave at least 3 inches of the root). That way, you’ll keep it fresh and alive for a lot longer. Green onion grows pretty quickly, so this can give you 1-2 extra shoots from the same root. In the summer, we plant it in the ground which pretty much gives you an endless supply of green onions. (hey wait, I think I just saved you more than a dollar!)

 originally Posted  by alice at