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Thread: Best Web for Indian Cuisine FinediningIndian.com- SCALLOP KERALA STYLE

  1. #1
    finediningindian.com Guest

    Default Best Web for Indian Cuisine FinediningIndian.com- SCALLOP KERALA STYLE

    Scallop moileee

    Preparation time : 15 mins
    Cookong time : 10 mins

    Ingredients

    Scallop = 3 number ( 30 to 35gm/
    size )
    Beetroot boiled & squared = 45gm
    Ghee = 25 ml
    Turmeric = 5gms
    Mustard seed = 2gms
    Ginger chopped = 1gms
    Green chilly chopped = 4 gm
    Garlic chopped = 2gms
    Onion chopped = 10gms
    Tomato chopped = 10gms
    Curry leaf = 1gms
    Coconut milk = 50 ml
    Frisse = 3 small sprigs
    Red chilly thai = 3 small rings
    Sorel cress = 1 gm
    Red chilly powder = 1 gm


    Method

    Heat ghee ina thick bottom vessel add mustard,ginger garlic green
    chilly & turmeric & curry leaf sauté for a while
    Add onion sweat a little pour in coconut milk reduce to good sauce
    consistency add tomato keep aside
    Marinate scallops with red chilly & salt sear in ahot iron
    griddle
    Pan fry beetroot slices with ghee
    Serve as shown in the picture
    www.finediningindian.com

  2. #2
    Jerry Avins Guest

    Default Re: Best Web for Indian Cuisine FinediningIndian.com- SCALLOP KERALA STYLE

    On May 26, 7:03*am, "finediningindian.com"
    <thefinediningindiankitc...@gmail.com> wrote:
    > Scallop moileee
    >
    > Preparation time : * *15 mins
    > Cookong time * * : * *10 mins
    >
    > Ingredients
    >
    > Scallop * * * * * * * * * * * * * * * * * = 3 number ( 30 to 35gm/
    > size )
    > Beetroot boiled &amp; squared * * * * = 45gm
    > Ghee * * * * * * * * * * * * * * * * * * *= 25 ml
    > Turmeric * * * * * * * * * * * * * * * * *= 5gms
    > Mustard seed * * * * * * * * * * * * * * *= 2gms
    > Ginger chopped * * * * * * * * * *= 1gms
    > Green chilly chopped * * * * * * *= *4 gm
    > Garlic chopped * * * * * * * * * *= 2gms
    > Onion chopped * * * * * * * * * * = 10gms
    > Tomato chopped * * * * * * * * * = 10gms
    > Curry leaf * * * * * * * * * * * * * * * = 1gms
    > Coconut milk * * * * * * * * * * * * * * = *50 *ml
    > Frisse * * * * * * * * * * * * * * * * * = *3 small sprigs
    > Red chilly thai * * * * * * * * * * * * = 3 small rings
    > Sorel cress * * * * * * * * * * * * * * = 1gm
    > Red chilly powder * * * * * * * * * * * = 1 gm
    >
    > Method
    >
    > Heat ghee ina thick bottom vessel add mustard,ginger garlic green
    > chilly *&amp; turmeric &amp; curry leaf sauté for a while
    > Add onion sweat a little pour in coconut milk reduce to good sauce
    > consistency add tomato keep aside
    > Marinate scallops with red chilly &amp; salt sear in ahot iron
    > griddle
    > Pan fry beetroot slices with ghee
    > Serve *as shown in the picture
    > *www.finediningindian.com


    What is &amp;?

    Jerry
    --
    Engineering is the art of making what you want from things you can get.

  3. #3
    Landon Guest

    Default Re: Best Web for Indian Cuisine FinediningIndian.com- SCALLOP KERALA STYLE

    On Thu, 26 May 2011 07:35:38 -0700 (PDT), Jerry Avins <[email protected]>
    wrote:

    >On May 26, 7:03*am, "finediningindian.com"
    ><thefinediningindiankitc...@gmail.com> wrote:


    >> Beetroot boiled &amp; squared * * * * = 45gm


    >What is &amp;?
    >
    >Jerry


    It's a common programming problem when using the ampersand.

    The line above should say "Beetroot boiled and squared".

    The page is obviously still in design. The owner sure needs to rethink
    the use of the colors. That yellow type is worthless and annoying.

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