Mrs. Manjuparkavi Madhanmohan’s Egg Rice


Mrs. Madhanmohan's recipe:


Egg 5
Rice 1/4kg
Onion 2
Jeera 1tsp
Red chillies 4
Salt to taste
Corriander leaves
Oil 5tbs


Cook the rice separately and keep aside. Take a bowl,break the eggs and beat nicely. Take a kadai, add oil. Add jeera when oil is heated. When jeera splutters add onion and red chillies. When onion turns golden brown colour, add the beaten eggs and salt. Fry thoroughly. Now add the cooked rice with it. Add little salt again and mix thoroughly. Finally decorate with corriander leaves.

Fish Dish


Carp with Sour Cream

1 kg carp
75 ml oil
500 g sour cream
100 g tomato paste
50 g flour
some thyme
500 g tomatoes
3 garlic cloves
chopped parsley
salt and pepper

Wash, clean and remove the scales from the carp. Cut in length and condiment it inside and outside with salt, pepper, thyme and garlic sauce (squash garlic and mix it with little water). Place the fish in a mixture of water and oil and shove it in the oven. When it is close to ready, put on top of the fish tomato slices and a sauce made out of tomato paste, flour, sour-cream and parsley and little water. Cook for 15 more minutes. Serve with well-chilled white wine.

What Is a Borek?

A borek is made from yufka, which is like phyllo, made by hand. The dough is rolled out with a wooden pin, and usually there’s a filling of cheese, meat, spinach, swiss chard, string beans, zucchini, eggplant, etc. It’s either baked or fried. Our most famous borek is su borek, boiled in water and spread on a tray with layers of butter, white cheese and parsely, and cooked on a stove so it’s crisp outside and creamy inside. Another very famous one is puf borek — blown up — it’s fried and it puffs up as it fries. It’s hollow inside and very crisp outside. It’s delicious. We have maybe more than 100 different kinds of borek. The thinner the yufka, the better it is, and Turkish ladies take pride in making very thin sheets of yufka. It’s a dish for all people.”


How to make Japanese dumplings in 128 steps. Tomatillos. How to grow twenty-six herbs. Onions. The Cheese Diaries. Frost Street, “The culinary adventures of a New York City lawyer,” and The Food Section (also NYC-oriented). Chowhound messages for Manhattan and the Outer Boroughs. Robert Sietsema reviews in the Village Voice. More food weblogs: Noodle Pie, Too Many Chefs, Chocolate and Zucchini, and I Was Just Really Very Hungry. What’s in Rebecca’s Kitchen? The World’s Healthiest Foods.