Table d'hôte

Fried idlis

nishitdesai — Thu, 08 Jan 2009 11:26:49 +0000

Cut idli into 4-6 pieces

Deep fry till golden brown

drain using tissue paper

Garnish with corriander and serve

Cooking time : 15 to 20 minutes

Cut every idli into 4-6 pieces. Deep fry them till they are golden brown. Drain them using tissue papers. It can be directly served with ketchup or coconut chutney.

For garnishing:

Heat 1 teaspoon of oil. Add mustard seeds and jeera till they splutter. Add chopped onion, some salt, chilly powder, turmeric powder or if available, grated coconut and saute till onions are brownish. Spread the mixture over the fried idli. Corriander leaves can be added on top for garnishing.

(More photos)

(Cooking assistance : Milan Pandya, Photos courtesy : Sanjay Vaghela)

Bread Roll

nishitdesai — Thu, 01 Jan 2009 15:41:36 +0000

Prepare stuffing

Breads preparation

Roll stuffing into bread

Ready to serve

Serve with ketch up, curd or mint chutney.

(Cooking assistance : Milan Pandya, Photos courtesy : Sanjay Vaghela)

Batata Poha

nishitdesai — Thu, 10 May 2007 18:04:25 +0000

Also known as : Bataka Poha

Preperation :

1 big potato
2 medium-size tomatoes
1 capsicum
1-2 big onion
2-3 green chillies
2-3 cup poha (pressed rice)

Chop all of the above vegetables into small pieces. Wash poha under running water and set it aside to let it dry for 5-10 minutes.

Procedure :

Heat oil in medium heat in a frying pan. Put mustard and sesame seeds and let them crackle. Add chopped potatoes and onion and let them cook until it turns brownish and gradually add chopped capsicum and tomatoes to it. After 5-10 minutes, add poha in the frying pan and then add salt, turmeric powder, red chillies powder, as per taste and make sure to mix it properly to make sure that it’s uniform. Keep it on medium heat for 10-15 minutes and as per choice, lemon juice and little sugar can be added. Garnish it with cashwes, coriander and serve it with any kind of sev. And you are good to go. Best enjoyed when served with hot tea. Makes a perfect breakfast or snacks.

Hello world!!

nishitdesai — Fri, 20 Apr 2007 18:21:19 +0000

Hi. Without being sophisticated, I admit that I am a big foodie (which shows on my size too) and same enthusiasm has continued into my culinary experiments too. It had been and has been my long-standing desire to cook good food, not just for the sake of necessity. Experiments have not been too fast-paced but they have been surely encouraging. So in the process I would like to document my efforts and hence the result is the blog you have just stumbled upon. Table d’hôte.

A word of caution. Don’t read the title of the blog literally. it’s not table dhote, it’s Table d’hôte. Monsieur and Mademoiselle, it’s FRENCH, which literally means host’s table, but according to dictionary, it means A full-course meal offering a limited number of choices (as opposed to à la carte) , both of which suits my blog considering I am very enthusiast about hosting breakfasts, lunches, dinners, mainly for experiment and feedback purpose and with me you don’t get many choices. Limited enough choices to be counted on tip of your fingers and for future purposes, if this blog doesn’t turn out to be successful I will indeed be found table dhote. So in short, this title aptly describes past, present and future of my blog.

Disclaimer :- All recipes posted in this blog are tried and tasted[sic] and all of them are made by a bachelor, so easy enough to be tried on your own, so you can give it a shot but at your own risk. Hoping for you to be regular visitor at my new experiment and would be even more glad if you can actually become one of my subject. Welcome aboard and hope you enjoy your stay.