Read e-book online Chettinad Kitchen: Food and Flavours From South India PDF

By Alamelu Vairavan

ISBN-10: 9380283881

ISBN-13: 9789380283883

Actual recipes from the most renowned cuisines in India, in a simple, step by step layout perfect for modern day prepare dinner.

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Read Online or Download Chettinad Kitchen: Food and Flavours From South India PDF

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Additional info for Chettinad Kitchen: Food and Flavours From South India

Example text

Simmer, stirring occasionally, for 25–30 minutes, until the liquid is reduced to a thick brown sauce and the ribs are glazed. If necessary, remove the ribs and reduce the sauce further by boiling fast. Serve the ribs on a warmed plate, coated with the sauce. STARTERS AND LIGHT BITES 41 Mussels with saffron-cream sauce FROM THE SHORES OF BRITTANY comes this PREPARE THE MUSSELS interesting dish. The mussel juices add rich flavor to the cooking liquid. Make sure you steam the mussels briefly, just until the shells pop open, so they remain juicy and sumptuous.

Pour the sauce into the wok and stir thoroughly to mix. Simmer, stirring occasionally, for 25–30 minutes, until the liquid is reduced to a thick brown sauce and the ribs are glazed. If necessary, remove the ribs and reduce the sauce further by boiling fast. Serve the ribs on a warmed plate, coated with the sauce. STARTERS AND LIGHT BITES 41 Mussels with saffron-cream sauce FROM THE SHORES OF BRITTANY comes this PREPARE THE MUSSELS interesting dish. The mussel juices add rich flavor to the cooking liquid.

Drain the mushrooms, rice papers and filling. Serve with reserving 1⁄2 cup liquid. Cut off the mushroom stalks and slice the caps. small bowls of dipping sauce, Thinly slice 1 onion. and sprinkled with the reserved herbs. 2 Heat a wok over medium-high heat and drizzle in 1 tbsp oil. When hot, add the onion and cook, stirring, for 2 minutes, until softened. Add the mushrooms and reserved liquid. Cover and cook for 4 minutes, until the mushrooms are tender. Uncover and cook until the liquid is evaporated.

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Chettinad Kitchen: Food and Flavours From South India by Alamelu Vairavan


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