Seafood meal Combo at Fisherman's Fare - Chennai

Seafood meal Combo
at
The Fisherman's Fare
# 24 Casa Major Road, Egmore
Chennai # 42068776 / 28194840

High ( low ) lights
The menu is devised in such a way that any combination will extract a min of approx Rs.200 per person –what ever combination one can think of.

While the general food quantity is OK, the same is not true regarding the gravy. The gravy is grossly in-adequate; especially when one orders a combo meal. One has to stuff down either the Naan or Pulao dry.

Good ambiance – nice family atmosphere. Space for car-park.Service is OK – still there is room for improvement.

Overall – Good.


Indian seafood combo

Prawns fry, Masala fried fish, pulao, naan, prawn butter masala, kuchumber , soft drink

Tandoor seafood combo
Fish tikka , Tandoori prawns, pulao , naan , fish tikka masala , kuchumber , soft drink

Western seafood combo

Crumb fried fish, butterfry prawn, pasta with seafood sauce, toasted green salad

, soft drink

Crispy Vada from Hotel Saravana Bhavan, Chennai

This is a photo of hot and crispy vada from Hotel Saravana Bhavan.

Enjoy!!!!

Tanishq Bangle Utsav at Anna Nagar , Chennai

Tanishq Bangle Utsav

from

22 nd Dec - 5 th Jan 2009

Visit

The Tanishq showroom

No. 1, A Block

2 nd Avenue

Anna Nagar East

Chennai # 26194810 / 26192759

Landmark- towards Chintamani, near Titan , Sri Krishna Sweets & Anjappar

Visit here for more golds

Wheat Puri & Potato Curry ( Atta ki puri & Aloo Bhaji )

Ingredients :

1 Cup Atta ( whole wheat floor )
1/2 teaspoon oil
1 teaspoon ajwain (It is also traditionally known as a digestive aid )
1/2 teaspoon Salt
1 teaspoon sooji
Oil for deep frying
Water to knead

Method

Mix atta, oil , salt , sooji and ajwain together and knead into soft dough by adding enough water.
Divide the dough into small balls and roll them out into small round discs, which you may call puri. Heat oil and deep fry each Puri separately and remove when the puri is light brown in colour.

Ingredients for Potato Bhaji

4-5 medium- sized potatoes
4 onions, finely sliced
2 teaspoon cooking oil
1 teaspoon mustard seeds
1 teaspoon jeera ( cumin ) seeds
½ teaspoon urad dal
3 green chillies, slit lengthwise
1 spring curry leaves
½ - inch piece ginger ( chopped )
½ teaspoon turmeric powder
Salt to taste
Water – ½ cup

Method

Boil , peel and mash potatoes.

Heat oil. Add mustard seeds. When they splutter , add jeera, urad dal, curry leaves, chopped ginger, green chillies and onion slices. Fry on a medium flame till the onions are light brown in colour.

Add turmeric powder and fry well. Finally add mashed potatoes , salt to taste and water.

Cover with a lid and cook on a slow flame for 10 – 15 minutes. Serve with puri.

Paal Paayasam / Rice Kheer

Ingredients

Basmati rice – ¼ cup
1 litre fresh milk
Sugar – ½ cup or to taste
Ghee – 2 teaspoon
Raisins – 10
Cashew nuts – 10 ( broken )

Method

Boil fresh milk , and rice till done ( approximately 15 – 20 minutes ). Add sugar and bring to boil again. Stir occasionally.

Heat ghee in a frying pan, shallow fry cashew nuts and raisins separately till golden .. Add fried raisins and cashew nuts. Serve hot or cold.

Tip :
If the rice cooked in water it won’t taste as good as rice boiled in milk. Hence it is advisable to cook rice in milk itself.

Takeaway menu card of Sukh Sagar Veg Restaurant - Anna Nagar , Chennai

Sukh Sagar- Vegetarian Restaurant

No. 1, AC Block, Ground floor 2 nd Avenue

Anna Nagar

Chennai # 42172824 / 42172834 / 42026683

Landmark : Opp Aiyyapan Temple , Radha Silk house

Click on menu card to view large

Appam & Egg curry ( Appavum muttacurryum )

Here's the recipe of Appam & Vegetable stew


Egg curry made with coconut milk ( perfect combination with appam )



Recipe of Egg curry

Ingredients

Boiled egg – 3
Onions – 3 ( medium size ), finely chopped
Green chillies – 2 , slit lengthwise
Ginger –1/2 – inch piece, chopped fine
Garlic – 10 cloves , chopped fine
Curry leaves – 1 spring
Tomato – 2 , chopped fine
Cooking oil – 2 teaspoon
Salt to taste
Coconut milk -2 cup thin milk and 1 cup thick coconut milk ( if using coconut milk powder- mix 25 g coconut milk powder and 200 ml water for thin coconut milk and 25 g coconut powder and 100 ml water for thick coconut milk. Keep aside in separate containers )

For masala

Chilli powder – 1 teaspoon
Coriander powder – 2 teaspoon
Turmeric powder – ½ teaspoon
Pepper powder – ½ teaspoon
Water – 2 teaspoon
Mix all the masala ingredients with water and marinate boiled eggs with little masala.

Method

In a pan / kadai , heat oil. Add finely sliced onion and fry on a medium flame till golden brown. Add green chilli, curry leaves, ginger and garlic and saute slowly for 5- 8 minutes. Add chopped tomatoes and fry for 5 minutes. Add masala ingredients and sauté slowly for 5- 8 minutes. Add thin coconut milk and salt to taste . Cover with a lid and cook for 10 -12 minutes. Add boiled eggs. Cook again for 5 minutes on a slow flame. Finally add thick coconut milk. Do not boil. Mix well. Serve with appam.

Delicious sweets & snacks from Paarvathi Bavan Sweets - Anna Nagar, Chennai

Paarvathi Bavan Sweets Anna Nagar for delicious sweets and snacks

Rasmalai

Bengali sweets


Crispy samosas and sweet chutney

Also available evening snacks : Paav bhaji, sweet boli , masala boli from 5 pm to 9 pm

Paarvathi Bavan Sweets

Plot No.185, C- 27 , AD Block,

2 nd Avenue , Blue star signal,

Anna Nagar,

Chennai # 26215892 / 42170564

Chicken Tikka from Thalapakkattu Biryani & Fastfood Centre - Chennai

Chicken tikka with onion wedges and mint chutney

Thalapakkattu Biryani & Fastfood Centre

Chennai # 32556636 ( Egmore branch )

# 32910636 ( 2nd Avenue, Blue star , Anna Nagar )

Eye Shadow beauty tips

For Deep-set eyes

Shape the eyebrows in a slight upward shape. These eyes have a pronounced crease and can look dramatic on their own without any make up at all. Never put dark color in the crease line. Use light colors on your eyelids. Add a highlighter above the eye crease line. Outline the eyes with a slightly darker shadow than the shadow used on the eyelids. Use lots of mascara.

For Wide-Set Eyes

Keep the brow full not too thin. Make them appear closer by applying a deeper shade from inner corner to mid-lid. Apply a lighter shade from mid-lid to outer corner. Blend in the middle of lid where shades meet. Also reverse the mascara - darker inside and lighter outside.

For Close-Set Eyes

Pull the eyebrow up and out. Use a lighter shade from inner corner to mid-lid; apply a just-slightly deeper shade from mid-lid to outer corner; blend in the middle. Keep your strokes in an upward-outward movement.

Keep the eyeliner dark at the outer corner and lighter as it moves towards the inner corner. Apply mascara and then add a second coat only to the outside lashes. Do not add color close to the nose.

For Glasses-Wearers

Most glass wearer feel that since their eyes are hidden behind the glasses so their eyes can't be noticed - but nothing can be further from the truth. Glasses can magnify the eye bringing them into prominence. First select a glass shape that compliments the eyes and face. Now paint your eyes starting with a dark color close to the eyelashes and move upwards with a lighter color as you near the eyebrows. Add 2 coats of mascara.

Sachin Ka Dhabba - Anna Nagar , Chennai

Sachin Ka Dhabba- Anna Nagar West , Chennai
18 th Main Road
Anna Nagar West
Tel # 26182887 / 64579966

Comments

Food / quantity is just ok. Nothing great !!! . Pricey.
Poor ambiance. Not fit for a family. At best good enough for a takeaway if there is no other choices .

We tried Tandoori roti, Garlic Naan , Laccha paratha, Butter chicken masala and Kadai Paneer.

Here are some photos.

Papad


Kadai paneer

Butter chciken masala


Garlic Naan, Laccha paratha and Tandoori Roti

Salad onion

Pineapple Pulisseri ( Pineapple with coconut )

Ingredients

Pineapple : 1 cup, diced to cubes ( smaller or bigger pieces – depending on choice)
Water - 1 1/2 cups
Green chilly – 1 small, slit lengthwise
Salt to taste
Turmeric powder – A pinch

Ingredients for coconut paste

Grated coconut – ½ coconut ( 1 cup )
Chilly powder – 1 teaspoon
Turmeric powder – ¼ teaspoon

For seasoning

Cooking oil – 1 teaspoon
Mustard seeds – 1 teaspoon
Jeera ( cumin seeds ) – ½ teaspoon
Curry leaves – 1 spring

Method

Grind coconut , turmeric powder and chilli powder to a smooth paste ( with minimum water) in a mixer and keep aside.

Boil pineapple pieces with 1 ½ cups of water, green chilly and salt. When it is cooked ( approximately 10- 15 minutes ), add the ground coconut paste , mix it well and cook for some more time on low flame.

For the seasoning

In a frying pan , heat oil. Add mustard seeds. When they sputter, add jeera and curry leaves. Fry for 2 minutes and add the seasoning to the pineapple curry .

Tips: This makes an excellent side dish with rice. Some add curd to this preparation; but I decided not - as the curry already got a tangy taste from the pineapple.

Healthy skin care tips

Drink plenty of water

Make it a point to drink 8 to 10 glasses of water a day to hydrate your skin and body cells. And don't wait until you feel thirsty to drink a refreshing glass of water. Water helps improve your circulation and flush out toxins from your body, which in turn have a direct effect on your skin's radiance. Water also helps fill you up, so you eat less at mealtimes, keeping you feeling lighter. Fresh juices and smoothies also help nourish your complexion, hydrate your body and leave you feeling energized.

Skincare experts recommend starting your day with a big glass of water in order to help cleanse your skin. You should ideally increase your water intake to 12 glasses a day when you are exercising, on days filled with activities or when the heat reaches its extremes.

Include lots of fruits and vegetables during summer season

Summer brings an abundance of tasty and nutritious foods, including berries, watermelon, tomatoes and sweet bell peppers. It’s the perfect season to enjoy the natural benefits of fruits and vegetables that are high in vitamins, minerals, fiber, as well as full of antioxidants and water.

For beautiful moisturized skin:

Eat at least eight servings of fruits and vegetables every day. Choose a variety of different colours and textures.
Have ripe summer fruits such as peaches, apricots, plums, pears as well as juicy summer fruits such as watermelons.
Include food sources rich in minerals that are lost through sweat during hot summer days, such as potatoes, bananas, melons, and tomatoes.
Vitamin A is essential for healthy skin. Introduce plenty of dark orange (carrots) and dark green vegetables (like broccoli and spinach) as part of your diet.
Use fresh food as often as you can to give your skin a boost.

Run out of fresh fruits and vegetables? Always keep frozen vegetables and fruits handy! These are usually hand-picked, and are deep-frozen immediately, thus retain more nutrients than fresh ones left in a refrigerator for days.

Get familiar with top foods for a healthy skin

Healthy fats: For healthy and hydrated skin, include healthy fats in your diet, such as those found in fish, avocados and olive oil.
Calcium: Since calcium can also be lost through sweating, try to replace it by eating more low-fat dairy products like skim milk, yogurt, labneh and low-fat cheese.
Vitamin E: For great skin, also eat foods rich vitamin E which is found in nuts like almonds and in fruits like avocados.

Cook healthy for healthy skin

The way you cook also can affects the health of your skin, so avoid frying and go for grilling, broiling and steaming.

Take care of your body and skin and enjoy a beautiful you all through summer every year!

Uses of Curry leaves

The Curry Tree or Kadipatta or Sweet Neem leaf (Murraya koenigii ) is a tropical to sub-tropical tree in the family Rutaceae, which is native to India.

It is a small tree, growing 4-6 m tall, with a trunk up to 40 cm diameter. The leaves are pinnate, with 11-21 leaflets, each leaflet 2-4 cm long and 1-2 cm broad. The flowers are small white, and fragrant. The small black, shiny berries are edible, but their seeds are poisonous.

Its leaves are highly aromatic and are used as a herb. Their form is small and narrow and they somewhat resemble the leaves of the Neem tree; In Tamil and Malayalam it is known as Karuveppilai, ilai meaning leaves and veppilai meaning Neem leaf. Other names include Kari Patta (Hindi), noroxingha (Assamese), Bhursunga Patra (Oriya), Kadhi Patta (Marathi), Mithho Limdo (Gujarati) and Karapincha (Sinhalese). Kariveppilai podi is very popular in Tamil Nadu.

They are commonly used as seasoning in Indian and Sri Lankan cooking, much like bay leaves and especially in curries with fish or coconut milk. In their fresh form, they have a short shelf life though they may be stored in a freezer for quite some time,though they lose much of flavour. They are also available dried, though the aroma is inferior.

Curry leaves are an essential ingredient in South Indian dishes.

Curry leaf is used in South Asian traditional medicine to treat the digestive system, skin conditions and diabetes. Its anti-diabetic properties are supported by scientific research.

Curry leaves possess the qualities of a herbal tonic. They strengthen the functions of stomach and promote its action. They are also used as a mild laxative. The leaves may be taken mixed with other mild tasting herbs. The juice extracted from 15 grams of leaves may be taken with buttermilk.

Digestive Disorders

Fresh juice of curry leaves, with lime juice and sugar, is an effective medicine in the treatment of morning sickness, nausea and vomiting due to indigestion and excessive use of fats. One or two teaspoons of juice of these leaves mixed with a teaspoon of lime juice may be taken in these conditions. The curry leaves, ground to a fine paste and mixed with buttermilk, can also be taken on an empty stomach with beneficial results in case of stomach upsets.

Tender curry leaves are useful in diarrhoea, dysentery and piles. They should be taken, mixed with honey. The bark of the tree is also useful in bilious vomiting. A teaspoon of the powder or the decoction of the dry bark should be given with cold water in this condition.

Diabetes

Eating 10 fresh fully grown curry leaves every morning for three months is said to prevent diabetes due to heredity factors. It also cures diabetes due to obesity, as the leaves have weight reducing properties. As the weight drops, the diabetic patients stop passing sugar in urine.
Kidney Disorders

The root of the curry plant also has medicinal properties. The juice of the root can be taken to relieve pain associated with the kidneys.

The leaves can be used in the form of chutney or the juice may be squeezed and taken inbuttermilk or lassi.

Bums and Bruises

Curry leaves can be effectively used to treat burns, bruises and skin eruptions. They should be applied as a poultice over the affected areas.

Insect Bites

Fruits of the tree, which are berries, are edible. They are green when raw, but purple when ripe. Juice of these berries mixed with equal proportion of lime-juice, is an effective fluid for external application in insect stings and bites of poisonous creatures.


Hair Tonic:

When the leaves are boiled in coconut oil Ii they are reduced to a blackened residue, the oil forms excellent hair tonic to stimulate hair growth and in retaining the natural pigmentation.

Curry leaves have been used for centuries in South India and natural flavouring agent in sambar, rasam curries and non vegetarian dishes . Chutney can be made by mixing the leaves with coriander leaves, coconut scrapings and tomatoes. Curry leaves are main ingredients in seasoning.

The leaves, bark and the root of the curry plant are use in indigenous medicine as a tonic, stimulant and antiflatulent.

TANITA Solar Bathroom Scale HS - 301

Solar Bathroom Scale TANITA HS – 301

No batteries required – Ever !!!
Economical and environment friendly.
Operates under both natural and artificial light source including halogen and fluorescent bulbs.
Maximum watt for artificial light – 40 watts
Large , easy to read LCD display
Accurate mechanism requires no adjustment

Visit here and here for more details...

Steamboat Dinner at Marinabay - Miri , Sarawak- Malaysia

Marina bay- Miri , Sarawak for excellent & fresh sea food and also for a wonderful ambiance. Specially for team / family dinner.

Steamboats refer to a variety of dishes eaten throughout East Asia, where ingredients are cooked in a simmering pot of broth at the table, usually communally, similar to a fondue.

Typical steamboat ingredients include thinly sliced meat, leafy vegetables, mushrooms, tofu, noodles or seafood. The cooked food is either eaten with a dipping sauce, or sometimes as a soup. In many areas, steamboats are often eaten in the winter.

Baked prawns in Ginger sauce

Seafood platter consistencing of prawns, oysters and fish balls

Chinese Spring roll

Dinner ended with fruit basket