The Treacherous Tambrahm!

The Treacherous Tambrahm; makes for an interesting change from a routine breakfast.  ‘Perfectly done toast, spread with mayo or butter, covered with a thin, plain omelette, topped with a selection of vegetables cooked in a south Indian format, liberally splashed with chili powder chutney, served with a tall chilled glass of coconut water‘.


  • Coconut Water
  • Toast
  • Mayo or butter
  • 2 Eggs beaten with milk and a little salt (make the omelette! No recipes for that here.)
  • Selection of Vegetables
    • Carrots (sliced thin)
    • French beans (thinly chopped)
  • Curry Leaves
  • Black mustard seeds
  • Salt
  • Chili powder
  • Whole dried red chili
  • Chili chutney powder
  • Urad dal
  • Oil

The quantities aren’t mentioned as they depend on the number of portions being made. They’re very simple ingredients however and you should be able to work it out to your liking. 


1.Heat some oil till it is hot enough to make the mustard seeds crackle.
2.Next, add the salt, chili, whole dried red chili and finally the curry leaves.
3.Swirl it around a bit, then add the urad dal and then the vegetables. Lower the flame, cover the pan and leave it. 
4.In the meanwhile, make the omelette, the toast and the chutney (by mixing some oil and the powder).
5.You could also (carefully) hack open the green coconuts (if you have any) to extract the coconut water.
6.When the vegetables are done (cooked but a bit crunchy), take them off the flame.
7.Cut the omelette into four quarters.
8.Spread each toast with anything you like (mayo, butter, dairy free… whatever), cover it with the omelette quarter, top with the vegetables, sprinkle with the chutney and serve with a glass of chilled coconut water.

Remember to keep a patiently pained expression on your face whilst eating the stuff with a sterling silver fork and knife.

There, you have it!

Make it even more treacherous by adding a slice of ham under the omelette or a finely sliced rasher of bacon in the vegetables. Also, you could roll and serve as a snack.


Jalapeno Cheese Snacker

This is a quick way to put together a nice and different snack. You’ll need:

  • Extra virgin olive oil
  • Different types of bread (garlic, french, pita…)
  • Pickled Jalapenos with a generous portion of the pickling fluid
  • Salt
  • Freshly Ground Pepper
  • Worcestershire Sauce (Lea & Perrins)
  • Cheeses (cheddar, brie, stilton, wensleydale, anything you like…)
  1. Cut the bread in different ways or just keep it whole to be torn off in chunks.
  2. For the dip, mix the olive oil, jalapenos, jalapeno fluid, salt, pepper and worcestershire sauce.
  3. Place the dip, breads and the cheeses on a board.
  4. Serve.

To eat: Tear off a hunk of bread and slice off a sliver of cheese. Dip the bread in the olive oil mixture, eat whole with the cheese and a slice of jalapeno.

As ordinary as it sounds… you’ll be surprised how quickly it disappears.



Sunday Night Dinner

Had the family over for dinner. Pondered over the menu and decided to make it a little fun. The menu was:

  • Mixed Dry Salad [leaves, grapes, baby corn, olives, carrots, jalapenos…]
  • Sushi [2 types of nigiri-zushi and 1 of maki-zushi]
  • Sweet Chilli Fish [1.5lb fillet, served whole, slightly caramelised] (check it out in the recipes section)
  • Braised lamb with vegetables
  • Chicken in Green Curry
  • Steamed white rice

All we had left was 2 pieces of maki-zushi… and that makes me very happy. :)



Sweet Chilli Fish

If you want to make a meal as a reminder of all things Thai but would rather not try the ubiquitous Thai Red and Green Curries for your dinner on a bed of rice, my guess is you’ll find this simple dish with fish very delightful. 


  • 1 lb fillet of firm fish
  • Thai Sweet Chilli Sauce
  • Garlic Salt
  • Japanese Rice Vinegar
  • 3 tablespoons Sesame Oil


1.Mix the sweet chilli sauce, vinegar and 1 tablespoon sesame oil.
2.Cover one side of the fish with the sauce mixture.
3.Sprinkle with the salt, rub well.
4.Flip the fillet and rub the other side similarly.
5.Marinate for a couple of hours in the refrigerator.
6.Quickly fry both sides in 2 tablespoons of sesame oil in a non-stick pan.
7.Flip over again, cover and leave for about 5 minutes on each side (depending on the thickness of the fillet), till it is lightly caramelised and the sauce has darkened considerably, but not burnt.
8.Serve on a flat white plate, pour sauce from pan on to the fish.


It may be interesting to slice it on the table into thin slices. If the fish isn’t the firm kind, don’t try slicing it or you’ll end up with scrambled fish.


Chicken In Yoghurt With Okra


  • Red chilli powder
  • Salt
  • Haldi (Turmeric)
  • Garam Masala
  • Kasuri Methi
  • Lots of finely chopped onions
  • Boneless chicken – diced
  • Okra – 1/2 inch pieces
  • Yogurt
  • Oil


  1. Mix the chilli powder, salt and turmeric. Marinate the chicken in this for about an hour.
  2. Add oil in the pan, bring to high heat
  3. Add the okra and fry till they are bright green and just a wee bit stiff. Take these out and set aside.
  4. Add the onions now and fry till they start turning brown at the edges
  5. Add all the spices and fry a bit more.
  6. Add all the chicken with the yogurt and all. Remember to do all this at high heat.
  7. Stir it around a bit, till the chicken is cooked on the outside (turns white).
  8. Add some water, just a little, this is not meant to have a watery gravy.
  9. Add the kasuri methi and stir.
  10. Lower the flame and cook till the chicken is done.
  11. Mix in the fried okra.


  1. Serve with Rotis. Doesn’t go well with rice or bread.
  2. Another idea: If any gets left over – add some butter to a pan, dump the left overs in it and serve with toast. :)