Guide to the World's Best Cuisine - IndianFoodsGuide.com
- Category: Hari Nayak Cookbooks
Hari Nayaks MY INDIAN KITCHEN (August 10, 2011: $27.95) is a collection of recipes for easy and delicious Indian food that unlocks the magic behind the cuisine. Called a tasty straight-forward guide to regional Indian cooking,â€ by Padma Lakshmi, author, actress, model and host of Emmy® Award winning show Top Chef, the book contains authentic yet simple recipes that use local ingredients and are designed for those with busy lifestyles.
Growing up in a rural town in southwest India near the sea, the author, restaurateur and chef shares the secrets of his familys own style of southern Indian cooking that includes meats and seafood one doesnt usually associate with Indian food. The chef also includes the usual favorites such as his famous melt-in-your-mouth Cafe Spice Chicken Tikka Masala found at Whole Foods hot bars nationwide.
From Shrimp Bruschetta with an Indian twist to Pork Tenderloin with Mango Salad to Crispy Masala Fish Fingers, Nayak provides simple tips such as quickly dry-roasting spices in a skillet before grinding them to a powder or a paste to release the oils and awaken the flavors, adding a wonderful aroma to any dish. The cookbook also spices up summer barbecues with a fresh take on grilling as well as lemonade (Indian Lemonade).
The Texas State Fair is an annual event held in Dallas during the Fall, usually held some time in September and October. The Texas State Fair is the largest state fair in the US with over 2 million attendees in2010. The fair has a number of things that people of all ages can do such as see new auto products, learn about wine, learn about farming, enjoy of few rides and of course sample some great food, not just anyfood but "Fried Food". One of the biggest things at the fair over the last few years has been the various types of fried foods. We had only heard about the various fried foods but were quite amazed to see thatthey fry anything.
- Fried Beer
- Fried Lemonade
- Deep Fried Frozen Margarita
- Fried Pork Wings - See pigs can fly
- Nachos Fried Chicken
- Deep Fried Chicken Waffle
- Fried Butter
- Chicken Fried Cactus Bites
- Picnic on a Stick
- Fried Jambalaya - Winner of Best Taste 2012
- Deep Fried Mac and Cheese Sliders
- Fried BBQ Ribs
- Fried Cheese Burger Balls
- Fried Mexican Firecrackers
- Fried Burger
- Fried Bacon Cinnamon Roll - Winner Most Creative 2012
- Deep-Fried Divine Chocolate Tres Leches Cake
- Funnel Cake Fries
- Fried PB & J - Fried Bread Pudding
- Fried S'mores
- Red Velvet Fried Cup Cake
- Fried Pecan Pie
- Fried Moonpie
- Fried Autumn Pumpkin Pie
- Fried Cheesecake
- Texas Fried Frito Pie
- Fried Bubblegum - almost tempted to buy this just to see what this could be.
Unfortunately on the final weekend, the biggest fried thing at the state fair was Big Tex. Big Tex was a 52 ft statue and marketing icon of the state fair. Unfortunately, he caught fire and burned down.
Mate (pronounced Maa-tey) is a traditional South American infused drink that is very popular in Uruguay and neighboring countries, particularly in Argentina, Paraguay, southern states of Brazil, south of Chile and the Bolivian Chaco. During my stay in Uruguay, I have seen everyone drinking Mate. People have it at their homes, at the office and even walking around the city.
It is prepared from steeping dried leaves of yerba (pronounced sherba) mate in hot water. As with other brewed herbs, yerba mate leaves are dried, chopped, and ground into a powdery mixture called yerba.Mate is served in a shared hollow calabash gourd and is served with a metal straw. The dried calabash gourd is dried to make it hard and then the outside is wrapped with a leather shell. The straw is called a bombilla in some Latin American countries.
The straw is traditionally made of silver. Modern, commercially available straws are typically made of nickel silver, called Alpaca; stainless steel, or hollow-stemmed cane. The bombilla acts as both a straw and a sieve. The submerged end is flared, with small holes or slots that allow the brewed liquid in, but block the chunky matter that makes up much of the mixture.
To make the mate, the calabash gourd is filled with the dried leaves of the yerba and then filled with hot water from a thermos. In the workplace, a thermos or kettle is shared among the employees. Using the bombilla straw, mate is slowly sipped and enjoyed. You can see how it looks in the pictures below. I will buy a Mate set this weekend and taste it next week.
We are currently visiting Uruguay and will be sharing some of the popular recipes and dishes from this country. Uruguayan cuisine is traditionally based on its European roots, in particular, Mediterranean food from Italy, Spain, Portugal and France, but also from countries such as Germany and Britain, along with African and indigenous mixtures. The first dish we are featuring is a local sandwich-like dish called the Chivito.
The word Chivito literally means "little goat" or "baby goat". It is claimed the name arose at a restaurant in Uruguay, when a patron who was from the northern part of Argentina (Cordoba) ordered baby goat meat ("chivito") like one that she had ordered in Argentina. She was looking for a special taste, something similar to what she had experienced in her region. But since the restaurant owner Mr. Cabrera did not have this specialty, he served his toasted bread with ham, sliced filet mignon and seasoned it with different ingredients.
If you are like me from India, then you may fine the Chivito just about OK as its not very spicy or contain any spices. I personally do not like the taste of olives so probably the next time, I will try it without the olives and with beef. If you do end up visiting Uruguay, don't miss this national treat. Stay tuned for some more dishes from Uruguay.