Archive for Chennai

"Sorry, we don’t serve that in Chennai" recipes

December 30, 2008 at 11:38 am · Filed under Chennai

Click the image on the left to view the cookbook.

This cookbook lists 10 recipes Chennai food guide ( Check out this vibrant community on Orkut)  members hanker for, but are not able to get in Chennai. All these recipes are greatly simplified so that a first time cook can easily cook them. The following recipes are listed in this cookbook :

 1.: Mirappakkaya Bajji (Stuffed and batter fried chilies) 

2.: Vada Pav (Indian hamburger)

3.: Thalipeet (Mixed flour pancake) 

4.: Nimma Soda (Lemon Soda) 

5.: Simplified Paradise Biriyani (Hyderabadi Biriyani) 

6.: Sheermal (Saffron flavoured, rich leavened flatbread)

7.: Ari Pathiri ( Rice chappati)

8.: Patrodo / Alu Vadi (Steamed leaf wrapped parcels)

9.: Achari Paratha (Layered flatbread) 

10.: Sabudhana Vada (Sago fritters)

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Top 10 fish eaten in Chennai

December 2, 2008 at 11:27 pm · Filed under Chennai, Fish

Click the image on the left to view the Chennai Fish Guide.
The first time cook can easily get confused in the fish market. This guide can come in handy to spot your favourite fish, its English name, the indicative price,  prime sizes and preferred cooking techniques.

The top 10 fish preferred in Chennai are listed in this guide. The following are Chennai’s favourite fishes :

Vanjiram : Seer fish / King fish. 
Koduva : Sea Bass.
Viraal : Murrel.
Karuppu Vavval : Black Pomfret.
Vellai Vavval : Silver Pomfret.
Sura : Baby Shark.
Sankara : Red Snapper.
Kilanga : Smelt.
Sudumbu : False Trevally.
Nethili : Anchovies.
Viraal is the only fresh water fish commonly consumed in Chennai. All fish are fried / stewed except Sura, which is always steamed  and Sankara which is never fried.

Fresh water fish curries are always eaten hot. They are never stored as they give off a fishy smell when stored. Sea fish curries can be eaten hot / cold. They actually get better after a day.

Tips on buying fish: Buy fish with bright, clear eyes, shiny, bright skin and flesh that springs back when pressed. Avoid fish with cloudy / sunken eyes or with overwhelming fishy odour.
Tips on cooking fish: Every inch thickness of fish requires 10 minutes of cooking. If your fish chunks are an inch thick, they will be fully cooked in ten minutes. To check if fish is cooked, prod the flesh with a fork. Cooked fish is opaque, flakes easily and has milky white juice. Undercooked fish is still translucent and has clear juices. Avoid overcooking as it will make fish rubbery. 

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