Pongal celebrations
---
Dr. Palaniappan Manickam MD, MPH
Gastroentrerologist, California.
---
For English videos, please subscribe to our English channel: youtube.com/channel/UCP4k407eomZThGHo_9sgMkg
Like us on Facebook:
Follow us on Instagram:
Follow us on Twitter:
Join us on Telegram:
Email: askdocpal@gmail.com
If you want to donate to AISHWARYAM TRUST, here are the details.
Salmon pate (Best First Fish Dish)
Salmon pate (Best First Fish Dish)
Serves 4 as a sandwich or 8 as an hors d'oeuvre
1 Lb salmon fillet
1 tsp oil (any oil works)
Zest of 1 lemon
2 tsp lemon juice (or to taste)
1 medium shallot (or 2 scallions), minced
1 Tbsp capers, rinsed, dried, and minced (optional)
2 Tbsp any mix of tarragon, parsley, dill, chives, minced
113g (4oz package) cold smoked salmon, minced
30g (2 Tbsp) soft unsalted butter, cut into 4 pieces
65g (4-5 Tbsp) mayo
35g (2 Tbsp) creme fraiche or sour cream
15g (1 Tbsp) Dijon mustard
Salt and pepper to taste
Preheat the oven to 300F (150C). Place the salmon fillet on a foiled lined baking sheet. Sprinkle with salt and rub with oil. Bake for 15 min in the thickest part or until the thickest part of the fish flakes, but is still translucent inside. Let rest 20-30 min.
In a medium bowl, combine the lemon zest and juice, shallots, capers, herbs, smoked salmon, butter, mayo, creme fraiche, and mustard. Mash with a fork until all the butter pieces are broken up and the mixture is homogeneous. Add the cooked salmon, discarding the skin and the brown flesh, and mix thoroughly. Chill for at least 4 hours and up to 2 days.
Support my channel
My Online Cooking Classes:
FACEBOOK:
TWITTER:
INSTAGRAM:
Episode 222 - Food in Tudor England with Brigitte Webster
Natalie Grueninger speaks with Brigitte Webster about her new book, 'Eating with the Tudors'.
Visit Brigitte's website:
Find out more about your host at
Buy Talking Tudors merchandise at
Support Talking Tudors on Patreon
Join 'A Weekend at the Tudor Court'
Take a Trip to Rome with Pizza al Taglio and Pasta alla Gricia
Hosts Bridget Lancaster and Julia Collin Davison unlock the secrets to an incredible Pizza al Taglio with Arugula and Fresh Mozzarella. Tasting expert Jack Bishop challenges Bridget to a tasting of black pepper. Finally, test cook Dan Souza makes Bridget a Roman classic, Pasta alla Gricia.
Get the recipe for Pizza al Taglio:
Get the recipe for Pasta alla Gricia:
Buy our winning blender:
Buy our winning Dutch oven:
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
Palak Bhaji | Palak Pakoda | Spinch Pakoda | Tasty Palak Pakoda
hello friends,
today we will cook Palak Bhaji
paneer noodles recipes
thalipith
Bhindi Masala | Hotel Style Bhindi | Masaledar Bhindi | Lady finger Masala
Dahi Kanda | Onion Raita | Onion Curd Salad | Kanda Koshimbir
Koshimbir Recipe | Cucumber,Raita,Onion Recipe | Salad Recipe
Kurkurit kanda bhaji | kanda bhaji | crispy onion pakoda | onion recipe
Kat vada | zanzanit kat vada | Spicy Kolhapuri Kat vada
madras coffee | Home made coffee | Hot coffee
our website
Our youtube channel
Potato Curry | Spicy Potato Curry with Matar | Zanzanit Batata Rassa