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Saturday, May 23, 2009
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B(re)aking recipes for success
M.Dhinagar Vel, Promoter and Managing Director of Indian Foods (P) Ltd, tells SOMA BASUhow he pioneered the baking movement in the country
Sport

Train hard before the game
Before wielding the bat or the ball, exercising is a must, says T. SARAVANAN
Columns

Fight smog the green way
Pothos or money plant is a natural air purifier


The zing thing
Tender coconut water, reminiscent of childhood summers, is packed with nutrition
Lifestyle

The power of ten
Have you laid your hands on the new ten rupee coin?
Food

Digging potatoes
The humble sweet potato can be a gourmet delight
Chilli con carne
Quintessential Tex-Mex cuisine, it is literally chilli with meat, a spicy dish made essentially with ground beef and chilli peppers; however tomatoes, garlic and cumin are also commonly used to enhance the flavour. The dish can also be made with ...
Afghan reshmi murgh kebab

Cook the chicken in the oven for about five to eight minutes. Whip the egg white and apply on top of the chicken and sprinkle chopped dry fruits and cook for few seconds.

Serve it hot with mint chutney. Garnish the dish with julienne ...


CASHEW NUT PULAO
Hotel Vasantham, 16, New Natham Road, Vasantham Arcade, Iyer Bungalow, Madurai-625017 Ph: 0452-2681168, 9244682144

It is a worthy substitute for vegetable biryani. The liberal use of crunchy cashew nuts, dotting the ...
Events

Cuisines from the past
The ongoing festival of period food at GRT is an interesting mix of recipes and history



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