Description
Recipe: Mushroom Soup Recipe Mushroom - 2 cups chopped Broccoli - 1 cup chopped Onion - 1 Small Garlic Pearls - 5 Ginger - 1/2 inch Pepper - 1/2 tsp Cumin - 1/2 tsp Olive Oil - 1 tbsp Heat oil in med heat. Put cumin in the oil. Saute onion. When onion translucent, add garlic, ginger, pepper and salt and saute for 2-3 min. Then add broccoli and and at the end add mushroom. After all have been sauted add enough water to immerse the ingredients (approx 2 cups). Cook in the instant pot for 6 minutes Blend the solids with little water. Keep the excess water separate. Then mix the water and the blended mixture and boil it for a couple of minutes. Serve hot (Note you may add milk at the end. Appa loved it with croutons) Cutlets Beetroot - 2 small (Grated—Humsha to bring) Potato - 3 small (Boiled and well mashed with small salt - Humsha to bring) Onion - 1 small (Ranjani to bring) Green Beans - 1 cup finely chopped (Ranjani to bring) Cabbage - 1 cup grated (Humsha to bring) Ginger - 1/2 inch - Finely grated Green Chilly - 1 - Finely chopped Cloves - 4 Cardamom - 4 For Frying All Purpose Flour Bread Crumbs Separately sautee each vegetable with salt. Mix it together. Crush Cloves and Cardamom together. Mix it together. Add enough salt. Dip it in All purpose flour solution. Coat in bread crumbs and deep fry. Serve with Onion rings and Yogurt. About the Chef A tribute to the great Chef Venkacham ———————————————————- Who is this Venkacham? People may wonder. He was the chief cook in SreePadmanabha swami Temple in those days when public feeding used to start at 8am continue till 12 noon,again from 4pm to 7pm. Though a temple cook, he could cook many western style dishes, using vegetables. There is no match ( as far as my observation concerned) for his vegetable cutlet using Beetroot. He used to cook for all Palace festivals .Each and every item , unique in taste and style. For all high style marriages , he used to be the chief cook . But , he would be the king of the kitchen. None would be allowed to handle the dishes, except his chosen people. He would ensure the quality and taste of each dish, would be uniform, till the last person had his meal. There would be hardly any error in his calculation,there would be neither surplus nor shortage of the required food. He could cook for the temple mass feeding, could cook for elaborately for weddings, cook special items for At Home parties, organized by the palace. Could cook in .Muscot hotel, on invitation. I am yet to taste venkacham’s sambar, rasam, aviyal,the various poriyal,brinjal, bitter gourd,yam,and his super Lemon Pickle.His pradahmann(keer made up of jaggery and coconut milk) of various kinds, parippu pradahmann , Ada pradahmann, pasha pradahmann ( made of ripe Kerala banana- nethram Pazham and jack fruit pradahmann.. The temple has the Murajapam Festival every six years, during which, the scholarly Nampoothiris are invited for various Vedic rituals. They are honoured with boarding and lodging. The festival is for56 days, culminating in Lakshadeepam (lakh of lights) on Pongal day. Even now the rituals are followed, may be the level and style different )And all the 56 days there had to be Nethra pazha pradahmann , .Venkacham could cook that item so well and with consistent quality throughout, that he was awarded ’ Muduku’ a golden bracelet two times, a rare recognition by the then King. There was no media/ TV in those days.to give this king of culinary arts any visibility. I am yet to relish a tastier of Venkacham item till today. I am 81 years old. A nonpareil chef, a master of innovative culinary arts, commanded the kitchens he chose to work . Alas! A genius in cooking , a hero in his own way, vanished, unwept, unsung and Unhonoured. Long live Venkacham , long live the genius of his arts. My humble tribute to him. When will another like him come. Flavourful Eats Fri, Sep 6, 1:30 PM (19 hours ago) to pat.snow Millionaire shortbread 8 oz unsalted butter 1/2 cup sugar 3 cups all purpose flour Cream butter and sugar well. Till light and fluffy Mix in flour and knead until smooth. Pressed into small greased or lined Swiss roll/roulade pan. Bake in preheated oven 300*F for 15 minutes until pale golden colour. Filling 1 can sweetened condensed milk 1 1/4 cups sugar 8 oz butter 3 Tblsp apple syrup Melt all filling ingredients, stirring until sugar dissolves. Boil for 5 minutes Beat well and pour over shortbread. Spread evenly and allow to cook. Topping 16 oz of chocolate or 2 large slabs Melt chocolate over double boiler or microwave 50% power for 2 minutes keeping an eye checking once melted Pour over cooled filling. Leave to set and cut into desired shapes Squares/diamond Serve enjoy www.actontv.org
