Vibaas explains:
Happy cook said... I want to thave that bowl. Reminds me of home. June 12, 2009 4:51 AM Chitra said...
In contrast, Minal replies:
Enjoy and do let me know how they turned out!P.S: The pics are from google.com. Next time I'll remember to click snaps and put them up!
Su-Lin sees it this way:
3 Responses to Kew Greenhouse Cafe kat Says: Sat, 4 Jul, 2009 at 05:29 sounds like a delicious way to distract yourself from the madness at work Reply travelrat Says: Sat, 4 Jul, 2009 at 05:49 Sounds good but (maybe I m paranoid) I d be looking for somewhere that provided secure parking for my bike or, at least, somewhere to park it where I could keep a discreet eye on it. Reply Foodycat Says: Sun, 5 Jul, 2009 at 12:57 That sounds good. I keep meaning to go to Kew Gardens and now I know where to have lunch when we do. Reply
While it may be true, Shubha thinks:
on June 17, 2009 at 9:21 pm | Reply Valarmathi Looks tangy and yummy. on June 17, 2009 at 10:38 pm | Reply Shubha it sure is valar
Before going any further, Beachlover's Kitchen wants to get this straight:
05/24 - 05/31 (3) Spicy Peanut and Anchovies Kaya (Coconut Egg Jam) Sambal Tumis ( Sauteed Chili Paste)
In contrast, culinaryhaven replies:
Xacutti (pronounced sha-kooti), another speciality of Goa, is a rich masala packed with spices. Serves fourTimings :
alice brings a word of caution:
Categories Appetizers Asian Awards and Prizes Beef Beverages Breakfast Brunch Cakes Casseroles Chicken Chinese chocolate Condiments Cookies Daring Bakers Challenge Dinner Eggs Food Events Fruit Gluten-Free Italian Korean Mexican Noodles Pasta Pork Salads Seafood Sunday Morning Sweets/Dessert Thai United Way Hunger Challenge 2009 vegan Vegetables Vegetarian Vietnamese What Not To Do
Ammu objects:
Khana Khazana with Malini Mithai Mela My Kitchen's Aroma Ginger Chicken Purva's Daawat Aam Panna ~ Kayree Panha
VG is rather skeptical:
In Thailand, there is a carefully cultivated sweet variety with little to no tartness grown specifically to be eaten as a fresh fruit. It is also sometimes eaten preserved in sugar (and with chilli) as a candy.
Wan does a quick recap:
Wednesday, July 1, 2009 Pecal (Mixed Salad with Peanut Sauce) Recipe Ingredients:1 yam bean
Quirkyloon points out another thing aside from that:
DEBBIE DOES DRIVEL 3 hours ago Sanity on Edge 4 hours ago This Ain't No Effin Mom blog 10 hours ago
Still not being convinced, Navita replies:
Heat the ghee in a pan and add the cloves, bay leaves, cumin seeds, green chillies and asafoetida. When the cumin seeds crackle, add the prepared masala paste and saute for 1 to 2 minutes.
LS tells the real story:
Twitter Updates LS says Hi..... Breakfast @ Starbucks Tea Time @ Dome Dinner @ Dae Sa Kwan Korean BBQ Food Japanese Buffet @ Saisaki
However, T. Mixeur thinks differently:
Anu smelled the Saffron and commented that it smelled like Tamarind. Bad memories of my youth overcame me, trolling for cannibus in the projects, paying out hard-earned money we got from returning bottles and cans from the nursing home our one working friend had a job at, only to return home to discover we'd bought mud. Literally. Mud. It only happened once. But we bought a little ziploc bag of mud. The bag didn't even have naked girls on it.
vaniram comes with a new idea:
Daytona Beach Decatur Deering Delta Junction Denver Des Moines Detroit(Detroit City) Detroit(Wayne County)
Alrezai comes with a new idea:
Sinus conditions - helps to drain mucus from the cavities and loosen phlegm. Whether fresh or cooked onions have antiplatelet, adhesiveness, thus preventing thrombosis.
Sree considers that:
Happy Cooking: Dondakaya Pachadi/Tindora Chutney skip to main | skip to sidebar Wednesday, June 3, 2009 Dondakaya Pachadi/Tindora Chutney
kittymatti sees it this way:
Priyameena said... Never made upma with riceflour...Looks tasty.. June 15, 2009 8:46 AM Kitchen Flavours said...
Sources:
Vibaas Minal Su-Lin Shubha Beachlover's Kitchen culinaryhaven alice Ammu VG Wan Quirkyloon Navita LS T. Mixeur vaniram Alrezai Sree kittymatti
Disclaimer:
This text is automatically generated from different sources on the internet. It must be considered an experiment
Saturday, August 15, 2009
Tamarind From: Vibaas Minal Su-Lin Shubha Beachlover's Kitchen Culinaryhaven Alice Ammu VG Wan Quirkyloon Navita LS T. Mixeur Vaniram Alrezai Sree Kittymatti /26713324
Tamarind From: Tofu Hunter Catch.That.Coach Michael Nobody@flickr.com (moriza) Finola Varsha Vipins Scott Shubha Tamarind Dreams Pavithra Quirkyloon Sumaa Ralph.grizzle@gmail.com (Ralph Grizzle) Foodies Queen Shilpa Navita /26713322
Tofu Hunter has another idea:
I was there recently for a special occasion with a couple of meat eaters who split the infamous "Seven Courses of Beef." I started off my less dramatic two course meal with a first course of kumquat cocktail that came with its very own tiny bottle of champagne for tabletop mixology.
However, Catch.That.Coach thinks differently:
COACH HAMPTONS GRAFFITI TOTE # 13565 COACH MULTICOLOR REVERSIBLE BEACH TOTE # 13552 COACH GRAFFITI ACCORDION ZIP AROUND WALLET # 42238...
michael scans the other's answers and reply:
Eggplants Ma-kua Eggplants are very important in many Thai dishes, although you could say their role is more of a "supporting" character. Eggplants are thought to have originated in South-east Asia, and you can still find a seemingly infinite variety of eggplants in Thai markets. Eggplants apparently made their way to India......
nobody@flickr.com (moriza) brings more details:
Les Passes Invité vous permettent de partager vos photos qui ne sont pas publiques. Tout le monde peut voir vos photos publiques à tout moment, qu'il soit membre de Flickr ou non. Mais... Pour partager des photos amis, famille ou privé, utilisez un passe Invité. Pour partager des photos d'un album, vous pouvez créer un Passe Invité comprenant toutes vos photos marquées comme amis, famille ou privé. Pour partager toute votre galerie, vous pouvez créer un Passe Invité comprenant toutes vos photos marquées comme amis ou famille (mais pas vos photos privées). En savoir plus sur les Passes Invité ! [ ? ]
finola does not seem to agree with this. In his own words:
Banana & Tamarind Soap for Mature Skin & Glory-Cedar soap for soothing irritated skin
Before going any further, Varsha Vipins wants to get this straight:
Do a taste test n add more salt/pepper/chilli powder/tamarind extract.I usually end up adding more tamarind extract n pepper powder.
For this reason, Scott says:
View profile TOP JoAnn Novice P.M. Buddy 3 # B M S Post at 2009-6-25 20:17Â Show author
Catch.That.Coach scans the other's answers and reply:
TERMS AND CONDITIONS, SHIPPING INFO & PAYMENT OPTIONS DETAILS ON TERMS AND CONDITIONS, SHIPPING METHOD/INFO/RATE AND PAYMENT OPTIONS (deposit, installments, etc) CAN BE FOUND HERE OR BY CLICKING THE LINK BELOW : TERMS & CONDITIONS & other details
Shubha is not really sure about that:
on June 16, 2009 at 8:01 am | Reply Usha Perfectly healthy comfort food ! on June 16, 2009 at 11:24 am | Reply Shubha u said it!Thanks for dropping by Usha
In addition to this, Tamarind Dreams states:
Homemade Hot Chocolate. Page 234. Sauteed Calamari with Checca. Page 100. Baked Figs with Manchego. Page 203.
Pavithra is absolutely sure that:
Urad dhal - 3 tbspFenugreek seed - 1 tspSalt as required Method :1. Soak the rice, dhal and fenu greek for few hours and grind to smooth batter.
Still not being convinced, Quirkyloon replies:
June 3, 2009 12:37 PM dana said... DAMN! I thought a tamarind was a weird orange. Now I see it s mother nature s vibrator.
sumaa does a quick recap:
Then add the coconut mix and tamarind juice.cover the pan and allowe it to cook for 5 to ten minutes in low flame until the oil separates.
Varsha Vipins notices:
To that water(if using mashed dal,add lot of water into it),add 1-1.5 tsp Rasam powder,1 tsp Chilli powder(for added heat),2 tsp crushed black pepper corns,2 cloves of garlic(just cut in half),1 tomato chopped n 1/2 cup thick sliced onions .A pinch of asafetida will also do here.
Catch.That.Coach imagines that:
NEW BCBGMAXAZRIA LADIES WATCH BG6082 ARRIVAL OF ITEM 24th JUNE 2009 ETIENNE AIGNER OXFORD HOBO MOSS
But ralph.grizzle@gmail.com (Ralph Grizzle) says that's not all:
The Northern Italian menu â€" featuring signature dishes such as Chilean sea bass, calamari, souffle, smoked fish and fresh shellfish â€" is enhanced by the open-air kitchen and top-deck views.
Foodies Queen gives a bit of an idea about it:
Ayam Buah Keluak @$6.20 The lauded dish in Peranakan food. Stewed chicken with black nuts aka buah keluak. I'm very curious of the taste of buah keluak whenever this dish got featured on TV or newspapers. It looked like opium to me. Of course, I have not tasted opium before. It is always mentioned that it is not easy to prepare this dish because of the buah keluak. In some restaurants, some had actually stint on the buah keluak by digging out the black paste and then mixed it with some meat or prawn paste and then finally stuffing them back into the nut. Hard work. Ivins's version didn't have any 'extra' stuffing. The crack they made on the nut was actually too small and I had a hard time digging the black paste. Finally, I tasted it. It was like eating minced prunes. This dish was cooked a tad too salty. I still preferred the ayam curry.
Still not being convinced, Shilpa replies:
Serves : 3-4 Preparation time : 20mins This entry was posted on Tuesday, May 19th, 2009 at 8:52 pm and is filed under Fish , Konkani Recipes , Simple and Easy . You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response , or trackback from your own site.
Navita does a quick recap:
How many times in our lives have we felt weary (not physically) about the fact that we have to keep appointments/dates, call so and so, greet, console, cheer, congratulate, finish the never ending list of to-dos, hit the gym, stay healthy, eat, cook, spend time with family and friends, go to church, play, seal deals, toil at the workplace,chill at a party.....et al.
Sources:
Tofu Hunter Catch.That.Coach michael nobody@flickr.com (moriza) finola Varsha Vipins Scott Shubha Tamarind Dreams Pavithra Quirkyloon sumaa ralph.grizzle@gmail.com (Ralph Grizzle) Foodies Queen Shilpa Navita
Disclaimer:
This text is automatically generated from different sources on the internet. It must be considered an experiment
I was there recently for a special occasion with a couple of meat eaters who split the infamous "Seven Courses of Beef." I started off my less dramatic two course meal with a first course of kumquat cocktail that came with its very own tiny bottle of champagne for tabletop mixology.
However, Catch.That.Coach thinks differently:
COACH HAMPTONS GRAFFITI TOTE # 13565 COACH MULTICOLOR REVERSIBLE BEACH TOTE # 13552 COACH GRAFFITI ACCORDION ZIP AROUND WALLET # 42238...
michael scans the other's answers and reply:
Eggplants Ma-kua Eggplants are very important in many Thai dishes, although you could say their role is more of a "supporting" character. Eggplants are thought to have originated in South-east Asia, and you can still find a seemingly infinite variety of eggplants in Thai markets. Eggplants apparently made their way to India......
nobody@flickr.com (moriza) brings more details:
Les Passes Invité vous permettent de partager vos photos qui ne sont pas publiques. Tout le monde peut voir vos photos publiques à tout moment, qu'il soit membre de Flickr ou non. Mais... Pour partager des photos amis, famille ou privé, utilisez un passe Invité. Pour partager des photos d'un album, vous pouvez créer un Passe Invité comprenant toutes vos photos marquées comme amis, famille ou privé. Pour partager toute votre galerie, vous pouvez créer un Passe Invité comprenant toutes vos photos marquées comme amis ou famille (mais pas vos photos privées). En savoir plus sur les Passes Invité ! [ ? ]
finola does not seem to agree with this. In his own words:
Banana & Tamarind Soap for Mature Skin & Glory-Cedar soap for soothing irritated skin
Before going any further, Varsha Vipins wants to get this straight:
Do a taste test n add more salt/pepper/chilli powder/tamarind extract.I usually end up adding more tamarind extract n pepper powder.
For this reason, Scott says:
View profile TOP JoAnn Novice P.M. Buddy 3 # B M S Post at 2009-6-25 20:17Â Show author
Catch.That.Coach scans the other's answers and reply:
TERMS AND CONDITIONS, SHIPPING INFO & PAYMENT OPTIONS DETAILS ON TERMS AND CONDITIONS, SHIPPING METHOD/INFO/RATE AND PAYMENT OPTIONS (deposit, installments, etc) CAN BE FOUND HERE OR BY CLICKING THE LINK BELOW : TERMS & CONDITIONS & other details
Shubha is not really sure about that:
on June 16, 2009 at 8:01 am | Reply Usha Perfectly healthy comfort food ! on June 16, 2009 at 11:24 am | Reply Shubha u said it!Thanks for dropping by Usha
In addition to this, Tamarind Dreams states:
Homemade Hot Chocolate. Page 234. Sauteed Calamari with Checca. Page 100. Baked Figs with Manchego. Page 203.
Pavithra is absolutely sure that:
Urad dhal - 3 tbspFenugreek seed - 1 tspSalt as required Method :1. Soak the rice, dhal and fenu greek for few hours and grind to smooth batter.
Still not being convinced, Quirkyloon replies:
June 3, 2009 12:37 PM dana said... DAMN! I thought a tamarind was a weird orange. Now I see it s mother nature s vibrator.
sumaa does a quick recap:
Then add the coconut mix and tamarind juice.cover the pan and allowe it to cook for 5 to ten minutes in low flame until the oil separates.
Varsha Vipins notices:
To that water(if using mashed dal,add lot of water into it),add 1-1.5 tsp Rasam powder,1 tsp Chilli powder(for added heat),2 tsp crushed black pepper corns,2 cloves of garlic(just cut in half),1 tomato chopped n 1/2 cup thick sliced onions .A pinch of asafetida will also do here.
Catch.That.Coach imagines that:
NEW BCBGMAXAZRIA LADIES WATCH BG6082 ARRIVAL OF ITEM 24th JUNE 2009 ETIENNE AIGNER OXFORD HOBO MOSS
But ralph.grizzle@gmail.com (Ralph Grizzle) says that's not all:
The Northern Italian menu â€" featuring signature dishes such as Chilean sea bass, calamari, souffle, smoked fish and fresh shellfish â€" is enhanced by the open-air kitchen and top-deck views.
Foodies Queen gives a bit of an idea about it:
Ayam Buah Keluak @$6.20 The lauded dish in Peranakan food. Stewed chicken with black nuts aka buah keluak. I'm very curious of the taste of buah keluak whenever this dish got featured on TV or newspapers. It looked like opium to me. Of course, I have not tasted opium before. It is always mentioned that it is not easy to prepare this dish because of the buah keluak. In some restaurants, some had actually stint on the buah keluak by digging out the black paste and then mixed it with some meat or prawn paste and then finally stuffing them back into the nut. Hard work. Ivins's version didn't have any 'extra' stuffing. The crack they made on the nut was actually too small and I had a hard time digging the black paste. Finally, I tasted it. It was like eating minced prunes. This dish was cooked a tad too salty. I still preferred the ayam curry.
Still not being convinced, Shilpa replies:
Serves : 3-4 Preparation time : 20mins This entry was posted on Tuesday, May 19th, 2009 at 8:52 pm and is filed under Fish , Konkani Recipes , Simple and Easy . You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response , or trackback from your own site.
Navita does a quick recap:
How many times in our lives have we felt weary (not physically) about the fact that we have to keep appointments/dates, call so and so, greet, console, cheer, congratulate, finish the never ending list of to-dos, hit the gym, stay healthy, eat, cook, spend time with family and friends, go to church, play, seal deals, toil at the workplace,chill at a party.....et al.
Sources:
Tofu Hunter Catch.That.Coach michael nobody@flickr.com (moriza) finola Varsha Vipins Scott Shubha Tamarind Dreams Pavithra Quirkyloon sumaa ralph.grizzle@gmail.com (Ralph Grizzle) Foodies Queen Shilpa Navita
Disclaimer:
This text is automatically generated from different sources on the internet. It must be considered an experiment
Tamarind From: Brittany SriLekha Su-Lin Jessica Voloudakis Ben Pavithra Admin Zach Brooks Missy @ It's Almost Naptime Usha Beachlover's Kitchen Kittymatti Nobody@flickr.com (groovehouse) /26713312
In contrast, Brittany replies:
The result is a sweet and sour dressing with big flavors when you get to a bite of cumin seed or cilantro.
As a result of that, SriLekha belives:
HERE! Ingredients:Shallots / Small Onions - 1/2 cup (Peel off the skin and cut into halves)
Su-Lin can't forget that:
Last weekend, though, I was in Whistler (a well known ski resort about two hours north of Vancouver) for the stagette party where we went ziplining if you do have a chance to try it, it s good fun! There are a series of cables running through the forest and you re harnessed up and hooked up to these cables and slide down them at high speed thanks to gravity. I loved it!
SriLekha is not really sure about that:
January (15) Veg Pizza Tandoori Chicken Spicy Chicken Curry EFM - SAVORY SERIES ROUND UP - Part - 2! EFM - SAVORY SERIES ROUND UP - Part - 1! EFM (Event for the Month) January - Microwave Oven... Pepper Rasam / Milagu Rasam Macaroni Masala Delight Corn Patties Rawa Laddu / Semolina Laddu Corn Chat Fruit Sticks Almonds / Badam Halwa Coriander / Malli Chutney Coconut Laddu with New Year Wishes!
For this reason, Jessica Voloudakis says:
Ethnic Food: French Ethnic Food: German Ethnic Food: Greek Ethnic Food: Indian Ethnic Food: Irish
Ben sees it this way:
June 23, 2009 | Ben | Comments 13 Print this post Charm Modern Thai on Hamilton Street, Vancouver
Still not being convinced, Pavithra replies:
July 4, 2009 12:46 AM aquadaze said... great way to use up leftover rice...beet chutney is new to me, sounds very interesting!!
Before going any further, admin wants to get this straight:
Food in Bangkok, Thailand’s cultural melting pot, is composed of many flavors, some of which are influenced by foreign palates, such as Chinese, Indian and Western. There really is something for everyone here with copious amounts of spices, herbs, chili peppers and vegetables from all around.
As a result of that, Zach Brooks belives:
Getting one of these in Midtown has been a longtime dream of mine, and to find out that they were being offered all this time at a well known cart, was well kind of embarassing. (But super exciting!)
For this purpose, Jessica Voloudakis suggests:
I did make a few changes, as I am wont to do. The first change was to halve the recipe, since we did not need to serve 6 - 8 people. The spice paste, which can be found on p. 52 of the above-mentioned book, called for seven red Thai chiles. I didn t have Thai chiles. I had habaneros, so I reduced the number of chiles to four. I couldn t find kaffir lime leaves or fresh galangal, so I omitted both and substituted ginger for the galangal. I also found myself unexpectedly out of tamarind concentrate, although I did have tamarind chutney of unknown origin in the fridge. I used that instead. I also omitted the shrimp paste.
In response, Missy @ It's Almost Naptime claims:
Thursday, May 21, 2009 TOP TEN QUESTIONS ABOUT MISSY'S VACATION 1. Did you have to pay extra for the beach beds?
Usha is absolutely sure that:
3 cups of potato peeled and cut into 1 inch pieces2 1/2 tsp sugar
Beachlover's Kitchen points out another thing aside from that:
05/31 - 06/07 (3) Chicken Rice Hainanese Style (Boiled Chicken Rice)... Steamed Black Sea Bass with Ginger and Garlic Glutinous Rice Dumpling (Zongzhi)
For this reason, kittymatti says:
- Tiffin Items - Rava Upma Bread Upma Rava Dosa Masala Vada Thavala Oothapam Maddur Vada Onion/Cashew Pakoda Rava Idly Sevai Akhi Roti Aval Upma/ Poha Aapam Sabudhana/ Javvarsi Vada Upma Kozhakattai Thavala Vadai Poori Dosa/ Dosai Mysore Masala Dosa/Set Dosa Idli/Idly Batoora Bajji/Bonda Thavala Adai Puli Upma/Tamarind Upma Morkkali/Mor Koozhu Mysore Bonda/Mangalore Bajji Pongal Kancheepuram Idly Adai Kunuku Arsi Kozhakattai Urad Vada Arsi Poori Semiya Upma Urad vada variety Chilli parotta/ Kothu Parotta
In contrast, nobody@flickr.com (groovehouse) replies:
Les Passes Invité vous permettent de partager vos photos qui ne sont pas publiques. Tout le monde peut voir vos photos publiques à tout moment, qu'il soit membre de Flickr ou non. Mais... Pour partager des photos amis, famille ou privé, utilisez un passe Invité. Pour partager des photos d'un album, vous pouvez créer un Passe Invité comprenant toutes vos photos marquées comme amis, famille ou privé. Pour partager toute votre galerie, vous pouvez créer un Passe Invité comprenant toutes vos photos marquées comme amis ou famille (mais pas vos photos privées). En savoir plus sur les Passes Invité ! [ ? ]
Sources:
Brittany SriLekha Su-Lin Jessica Voloudakis Ben Pavithra admin Zach Brooks Missy @ It's Almost Naptime Usha Beachlover's Kitchen kittymatti nobody@flickr.com (groovehouse)
Disclaimer:
This text is automatically generated from different sources on the internet. It must be considered an experiment
The result is a sweet and sour dressing with big flavors when you get to a bite of cumin seed or cilantro.
As a result of that, SriLekha belives:
HERE! Ingredients:Shallots / Small Onions - 1/2 cup (Peel off the skin and cut into halves)
Su-Lin can't forget that:
Last weekend, though, I was in Whistler (a well known ski resort about two hours north of Vancouver) for the stagette party where we went ziplining if you do have a chance to try it, it s good fun! There are a series of cables running through the forest and you re harnessed up and hooked up to these cables and slide down them at high speed thanks to gravity. I loved it!
SriLekha is not really sure about that:
January (15) Veg Pizza Tandoori Chicken Spicy Chicken Curry EFM - SAVORY SERIES ROUND UP - Part - 2! EFM - SAVORY SERIES ROUND UP - Part - 1! EFM (Event for the Month) January - Microwave Oven... Pepper Rasam / Milagu Rasam Macaroni Masala Delight Corn Patties Rawa Laddu / Semolina Laddu Corn Chat Fruit Sticks Almonds / Badam Halwa Coriander / Malli Chutney Coconut Laddu with New Year Wishes!
For this reason, Jessica Voloudakis says:
Ethnic Food: French Ethnic Food: German Ethnic Food: Greek Ethnic Food: Indian Ethnic Food: Irish
Ben sees it this way:
June 23, 2009 | Ben | Comments 13 Print this post Charm Modern Thai on Hamilton Street, Vancouver
Still not being convinced, Pavithra replies:
July 4, 2009 12:46 AM aquadaze said... great way to use up leftover rice...beet chutney is new to me, sounds very interesting!!
Before going any further, admin wants to get this straight:
Food in Bangkok, Thailand’s cultural melting pot, is composed of many flavors, some of which are influenced by foreign palates, such as Chinese, Indian and Western. There really is something for everyone here with copious amounts of spices, herbs, chili peppers and vegetables from all around.
As a result of that, Zach Brooks belives:
Getting one of these in Midtown has been a longtime dream of mine, and to find out that they were being offered all this time at a well known cart, was well kind of embarassing. (But super exciting!)
For this purpose, Jessica Voloudakis suggests:
I did make a few changes, as I am wont to do. The first change was to halve the recipe, since we did not need to serve 6 - 8 people. The spice paste, which can be found on p. 52 of the above-mentioned book, called for seven red Thai chiles. I didn t have Thai chiles. I had habaneros, so I reduced the number of chiles to four. I couldn t find kaffir lime leaves or fresh galangal, so I omitted both and substituted ginger for the galangal. I also found myself unexpectedly out of tamarind concentrate, although I did have tamarind chutney of unknown origin in the fridge. I used that instead. I also omitted the shrimp paste.
In response, Missy @ It's Almost Naptime claims:
Thursday, May 21, 2009 TOP TEN QUESTIONS ABOUT MISSY'S VACATION 1. Did you have to pay extra for the beach beds?
Usha is absolutely sure that:
3 cups of potato peeled and cut into 1 inch pieces2 1/2 tsp sugar
Beachlover's Kitchen points out another thing aside from that:
05/31 - 06/07 (3) Chicken Rice Hainanese Style (Boiled Chicken Rice)... Steamed Black Sea Bass with Ginger and Garlic Glutinous Rice Dumpling (Zongzhi)
For this reason, kittymatti says:
- Tiffin Items - Rava Upma Bread Upma Rava Dosa Masala Vada Thavala Oothapam Maddur Vada Onion/Cashew Pakoda Rava Idly Sevai Akhi Roti Aval Upma/ Poha Aapam Sabudhana/ Javvarsi Vada Upma Kozhakattai Thavala Vadai Poori Dosa/ Dosai Mysore Masala Dosa/Set Dosa Idli/Idly Batoora Bajji/Bonda Thavala Adai Puli Upma/Tamarind Upma Morkkali/Mor Koozhu Mysore Bonda/Mangalore Bajji Pongal Kancheepuram Idly Adai Kunuku Arsi Kozhakattai Urad Vada Arsi Poori Semiya Upma Urad vada variety Chilli parotta/ Kothu Parotta
In contrast, nobody@flickr.com (groovehouse) replies:
Les Passes Invité vous permettent de partager vos photos qui ne sont pas publiques. Tout le monde peut voir vos photos publiques à tout moment, qu'il soit membre de Flickr ou non. Mais... Pour partager des photos amis, famille ou privé, utilisez un passe Invité. Pour partager des photos d'un album, vous pouvez créer un Passe Invité comprenant toutes vos photos marquées comme amis, famille ou privé. Pour partager toute votre galerie, vous pouvez créer un Passe Invité comprenant toutes vos photos marquées comme amis ou famille (mais pas vos photos privées). En savoir plus sur les Passes Invité ! [ ? ]
Sources:
Brittany SriLekha Su-Lin Jessica Voloudakis Ben Pavithra admin Zach Brooks Missy @ It's Almost Naptime Usha Beachlover's Kitchen kittymatti nobody@flickr.com (groovehouse)
Disclaimer:
This text is automatically generated from different sources on the internet. It must be considered an experiment
Tamarind From: Sue Dickman Cikyah75 Ben Pritya Laavanya Varsha Vipins Anoothi Vishal Sig Marco Nannini Raj Bala Sanghi Rekhas Kitchen Mikimbizi Ralph.grizzle@gmail.com (Ralph Grizzle) Su-Lin Admin Pat Raaga /26713330
Sue Dickman scans the other's answers and reply:
May(34) Blueberry Buttermilk Cake (aka another plain cake)... Reclaiming a bed: Part I Reunion The Taj Mahal and Problematic Feet
cikyah75 can't forget that:
'MASAK ASAM REBUS KEPAYA MENGKAL' * The word 'mengkal' actually means the papaya is raw and going to the ripe stage. Since I'm from Padang Jambu, Melaka, I'm used to refer to the fruit as 'kepaya', not betik or papaya. To cut the long story short, all that you need are:
Ben tells the real story:
It was awesome with the spicy curry. I have a suggestion for them they simply need to include bread for this dish.
Pritya notices:
Tribute Recipe by AMMINI RAMACHANDRAN, Introduction by PRATIBHA Categories: Tributes 3 responses so far sra // June 11, 2009 at 6:03 pm | Reply I can only imagine the mellow flavours in this dish! It s nice to see a recipe with black sesame seeds, I haven t seen many of those, though I love their taste. The black-and-white photos are a treat
Laavanya shows how it is done:
June 22, 2009 4:54 PM Kalai said... I love this chaat, too! And I was laughing hysterically over your comment about thavalai vadai and aamai vadai. But, it s so true, illa? :)
Varsha Vipins objects:
June 10, 2009 12:12 PM sangeeta said... hot peeper rasam in dilli ki garmi.....NOOOO.....some other time .. trail back to my page ...i have a summer cooler for you and an award darling..
However, Anoothi Vishal states that:
Black peppercorns: ½ tsp Cinnamon: 1 Cloves: 3 Method Slit the bitter gourd lengthwise, remove the seeds and rub salt to remove the bitterness. Boil the gourds with tamarind leaves. When soft, remove from heat. Keep aside to cool. Heat 1 tbsp ghee in a pan, fry the raisins. Add the almonds and fried onions; mix well. Remove from heat and let it cool. Fill each gourd with this mixture and secure with a twine. Heat the remaining ghee in pan. Fry onions till golden brown. Add ginger, crushed coriander seeds and cumin powder; fry for a minute. Add yoghurt and mix well. Arrange the gourd in the pan and add the remaining filling mixture. Cover and seal the pan and cook on dum for 10 minutes. Uncover the pan, add lemon juice, saffron and freshly ground spice powder.
sig imagines that:
SuperChef says: July 1, 2009 at 12:21 am mm..im liking it!! Reply Raaga says: July 1, 2009 at 1:09 am get well soon Reply
Still being unsure, Marco Nannini asks:
cruiser/racer, not a racing machine.I now have to keep driving at max speed, I have built a margin of 51.4 miles against Tamarind, gaining 25 miles in 48 hours, but will it be enough, probably not, when the wind will veer he will be faster on a beat, so i have to keep driving and pushing and get to 60-70 miles if i want any hope of holding onto my place.
Raj Bala tells the real story:
* Use less carrots if you prefer it less sweet, but use 1 carrot at a minimum.
Sanghi is rather skeptical:
June 19, 2009 2:43 PM Sanghi said... Thanks for all your comments friends, @ Preety - that baby is just a downloaded photo dear..!
rekhas kitchen is not really sure about that:
4. Now heat oil for deep frying in a deep frying pan to check the oil heat drop a small drop of batter in to the oil and see if the batter comes up immediately the oil is ready for frying.
mikimbizi sees it this way:
The dog was quite old with a pathetic name Cutie - a name that could make anyone feel morose to the point of committing suicide. Its owners uses that special baby voice to talk to the dog - a nasal squeal, Cutieeeee
Pritya does not seem to agree with this. In his own words:
When passion and diligence combine, perfection becomes a natural boon…it is then that great works are created. Grains, Greens and Grated coconuts by our good friend Ammini Ramachandran , is one such boon to the world of cookbooks.
While it may be true, ralph.grizzle@gmail.com (Ralph Grizzle) thinks:
The Chocolate Mud Pie is a popular dessert as is the Croissant Pudding Pie. The $25 service charge includes gratuities (as do the cover charges on most ships).
mikimbizi notices:
There was a moment among the bushes and then a wet nose emerged to lap up the water. Cutie !
Despite the previous arguments, Su-Lin has many reasons to think otherwise:
How about a feel of the place? Splitting the two large windows in front is the main entrance: on the left hand side, you can see all the Cantonese style roast meats hanging while on the right, a man boiling noodles and dumplings is just visible through the steamy window. These are the two strengths of their menu and really the only dishes we eat there! When you enter, you ve got to wind your way around the scrum at the counter (they re paying for their meal and/or ordering things for takeaway) and grab a seat at one of the tables or booths lining the left hand side. This last visit, I got a booth (score!) with my father but most of the single diners tend to grab a seat at one of the large tables in the middle (they end up being communal tables). Actually, look around the large room on a weekday lunchtime and you don t feel like you re in Canada anymore.
admin explains:
Filed under Home Cooking : Comments (0) : Jun 6th, 2009Leave a Reply Name (required) Mail (will not be published) (required) Website Security code (not write RED symbols!)
Pat is not really sure about that:
In a big stock pot, heat the oil over medium heat until it starts to shimmer. Add the assam keping, dried and fresh chilies (add more to taste, if desired), ginger, and garlic and stir until fragrant.
As Raaga says:
June 17, 2009 Pari said... I completely empathize with you.. Have the same situation at home. Every day cooking has become quite monotonous. We also make a similar rice we call it Tondle Bhaath . We add the traditional kala Masala in that.
Sources:
Sue Dickman cikyah75 Ben Pritya Laavanya Varsha Vipins Anoothi Vishal sig Marco Nannini Raj Bala Sanghi rekhas kitchen mikimbizi ralph.grizzle@gmail.com (Ralph Grizzle) Su-Lin admin Pat Raaga
Disclaimer:
This text is automatically generated from different sources on the internet. It must be considered an experiment
May(34) Blueberry Buttermilk Cake (aka another plain cake)... Reclaiming a bed: Part I Reunion The Taj Mahal and Problematic Feet
cikyah75 can't forget that:
'MASAK ASAM REBUS KEPAYA MENGKAL' * The word 'mengkal' actually means the papaya is raw and going to the ripe stage. Since I'm from Padang Jambu, Melaka, I'm used to refer to the fruit as 'kepaya', not betik or papaya. To cut the long story short, all that you need are:
Ben tells the real story:
It was awesome with the spicy curry. I have a suggestion for them they simply need to include bread for this dish.
Pritya notices:
Tribute Recipe by AMMINI RAMACHANDRAN, Introduction by PRATIBHA Categories: Tributes 3 responses so far sra // June 11, 2009 at 6:03 pm | Reply I can only imagine the mellow flavours in this dish! It s nice to see a recipe with black sesame seeds, I haven t seen many of those, though I love their taste. The black-and-white photos are a treat
Laavanya shows how it is done:
June 22, 2009 4:54 PM Kalai said... I love this chaat, too! And I was laughing hysterically over your comment about thavalai vadai and aamai vadai. But, it s so true, illa? :)
Varsha Vipins objects:
June 10, 2009 12:12 PM sangeeta said... hot peeper rasam in dilli ki garmi.....NOOOO.....some other time .. trail back to my page ...i have a summer cooler for you and an award darling..
However, Anoothi Vishal states that:
Black peppercorns: ½ tsp Cinnamon: 1 Cloves: 3 Method Slit the bitter gourd lengthwise, remove the seeds and rub salt to remove the bitterness. Boil the gourds with tamarind leaves. When soft, remove from heat. Keep aside to cool. Heat 1 tbsp ghee in a pan, fry the raisins. Add the almonds and fried onions; mix well. Remove from heat and let it cool. Fill each gourd with this mixture and secure with a twine. Heat the remaining ghee in pan. Fry onions till golden brown. Add ginger, crushed coriander seeds and cumin powder; fry for a minute. Add yoghurt and mix well. Arrange the gourd in the pan and add the remaining filling mixture. Cover and seal the pan and cook on dum for 10 minutes. Uncover the pan, add lemon juice, saffron and freshly ground spice powder.
sig imagines that:
SuperChef says: July 1, 2009 at 12:21 am mm..im liking it!! Reply Raaga says: July 1, 2009 at 1:09 am get well soon Reply
Still being unsure, Marco Nannini asks:
cruiser/racer, not a racing machine.I now have to keep driving at max speed, I have built a margin of 51.4 miles against Tamarind, gaining 25 miles in 48 hours, but will it be enough, probably not, when the wind will veer he will be faster on a beat, so i have to keep driving and pushing and get to 60-70 miles if i want any hope of holding onto my place.
Raj Bala tells the real story:
* Use less carrots if you prefer it less sweet, but use 1 carrot at a minimum.
Sanghi is rather skeptical:
June 19, 2009 2:43 PM Sanghi said... Thanks for all your comments friends, @ Preety - that baby is just a downloaded photo dear..!
rekhas kitchen is not really sure about that:
4. Now heat oil for deep frying in a deep frying pan to check the oil heat drop a small drop of batter in to the oil and see if the batter comes up immediately the oil is ready for frying.
mikimbizi sees it this way:
The dog was quite old with a pathetic name Cutie - a name that could make anyone feel morose to the point of committing suicide. Its owners uses that special baby voice to talk to the dog - a nasal squeal, Cutieeeee
Pritya does not seem to agree with this. In his own words:
When passion and diligence combine, perfection becomes a natural boon…it is then that great works are created. Grains, Greens and Grated coconuts by our good friend Ammini Ramachandran , is one such boon to the world of cookbooks.
While it may be true, ralph.grizzle@gmail.com (Ralph Grizzle) thinks:
The Chocolate Mud Pie is a popular dessert as is the Croissant Pudding Pie. The $25 service charge includes gratuities (as do the cover charges on most ships).
mikimbizi notices:
There was a moment among the bushes and then a wet nose emerged to lap up the water. Cutie !
Despite the previous arguments, Su-Lin has many reasons to think otherwise:
How about a feel of the place? Splitting the two large windows in front is the main entrance: on the left hand side, you can see all the Cantonese style roast meats hanging while on the right, a man boiling noodles and dumplings is just visible through the steamy window. These are the two strengths of their menu and really the only dishes we eat there! When you enter, you ve got to wind your way around the scrum at the counter (they re paying for their meal and/or ordering things for takeaway) and grab a seat at one of the tables or booths lining the left hand side. This last visit, I got a booth (score!) with my father but most of the single diners tend to grab a seat at one of the large tables in the middle (they end up being communal tables). Actually, look around the large room on a weekday lunchtime and you don t feel like you re in Canada anymore.
admin explains:
Filed under Home Cooking : Comments (0) : Jun 6th, 2009Leave a Reply Name (required) Mail (will not be published) (required) Website Security code (not write RED symbols!)
Pat is not really sure about that:
In a big stock pot, heat the oil over medium heat until it starts to shimmer. Add the assam keping, dried and fresh chilies (add more to taste, if desired), ginger, and garlic and stir until fragrant.
As Raaga says:
June 17, 2009 Pari said... I completely empathize with you.. Have the same situation at home. Every day cooking has become quite monotonous. We also make a similar rice we call it Tondle Bhaath . We add the traditional kala Masala in that.
Sources:
Sue Dickman cikyah75 Ben Pritya Laavanya Varsha Vipins Anoothi Vishal sig Marco Nannini Raj Bala Sanghi rekhas kitchen mikimbizi ralph.grizzle@gmail.com (Ralph Grizzle) Su-Lin admin Pat Raaga
Disclaimer:
This text is automatically generated from different sources on the internet. It must be considered an experiment
Tamarind From: Andy Sanghi My Asian Kitchen Chance Mike Pomai Star Andrew Dunaway Varunavi Suparna Varsha Vipins Missy @ It's Almost Naptime Drama Mama Cikyah75 Alice Leila Ralph.grizzle@gmail.com (Ralph Grizzle) /26713328
Andy does a quick recap:
daikon .or even blanched sugar snap peas, fennel, carrots etc.o 3-4 spring onionso some roasted blanched peanuts maybe 100g
Sanghi is not really sure about that:
My Other Blogs Sanghi's World food treat Sanghi's Art Life Inspiration all around us Followers My Favourite Movie songs for you...!! MySpace Playlist at MixPod.com
My Asian Kitchen also takes into account the following fact:
CopyRight All contents and pictures are sole property by MyAsianKitchen.Please do not alter, transform or build upon any aspect of her work without prior consent.If you re-post a recipe, please give credit and post a link to this site.Please don't copy and paste without citing your sources or in any way exploit any content on this website without written permission. Thank you very much!! This work is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 3.0 Unported License .
Chance thinks about it:
chicken breast prepared in fresh spices, herbs, yogurt, and barbequed on a skewer in tandoor. Hara Bara Chicken: cooked in Indian Spices, fresh cilantro, green chilies, and mint paste all
mike notices:
Jul 04 2009 Accommodation Feature Tamarind Gardens, Almaden Category: Accommodation mike @ 12:59 pm Tamarind Gardens Tourist Park
pomai brings more details:
The Tasty Island rating: (3) Very Good. Considerable of another visit or purchase. (Supah’ Ono!) Related links: • Café TajMahal worthy Honolulu Star Bulletin review • Café TajMahal Yelp user reviews
Star explains:
1 cup pineapple chunks, drained ..DIRECTIONS 1.Bring rice and water to a boil in a pot. Reduce heat to low, cover, and simmer 25 minutes.
Andrew Dunaway comes with a new idea:
Search The Cynical Cook Loading... About Me Andrew Dunaway Madison, Mississippi contact me at cynicalcook@gmail.com View my complete profile StatCounter
In addition to this, Varunavi states:
06 July 2009 17:21 Shama Nagarajan said... yummy recipes 06 July 2009 17:51
Suparna intervenes and adds:
even to this day whenever I make batate song, we exchange a nostalgic cute little smile :)So here's the recipe that could make u sing a .......batate- SONG!!
Varsha Vipins comes with the facts:
Coming to the Rasam..I dunno what to name it..Tomato rasam or Dal Rasam or Pepper Rasam..because these 3 are the main ingredients n I know everyone of you have your own recipe for rasam,n I am unintentionally adding one more to the tons of them out in net :D..But this is the only one I have in drafts right now,n I don wana stay away from blogging for too long,unless it comes necessary..Also its a part of Kerala Sadya ..So I can add this one also to that tag..:D..
But Missy @ It's Almost Naptime says that's not all:
Drama Mama objects:
1/2 a cup of waterA pinch of salt and sugar (to taste)Method :Heat oil in the pan. Fry the salted fish until it's well cooked. Put aside. Throw in onions, garlic and dried chilis. Sautee till soft. Pour in the tamarind paste and water. Add in sugar and salt. Let it simmer. Add in the salted fish. Scoop inside the bowl and it's now ready to be served.
Despite the previous arguments, cikyah75 has many reasons to think otherwise:
skip to main | skip to sidebar IF CIKYAH CAN COOK, SO CAN YOU It's all about experiments in the kitchen and all the fun involved.
alice considers that:
Directions: To make pad thai sauce, heat a small pan on medium low and add fish sauce, palm and white sugar, tamarind concentrate, and garlic. Cook sauce until palm sugar has completely dissolve. At this point, you will want to taste the sauce and tweek the sweetness or hotness (be careful, the sauce will be hot). To make it more spicy add a little Thai chili powder. Remove from heat and allow to cool 10 minutes before storing it in a jar or plastic container.
Leila thinks about it:
Eggs & Things Two Eggs two eggs any style with smoky bacon, grilled sourdough 5.00 Quiche spinach, bacon and boursin cheese 8.00 Beni Bao bao bun, poached eggs, creamed spinach, candied bacon, hollandaise 10.00 Market Fish Cake market fresh fish, baby greens, fennel hollandaise 10.00
ralph.grizzle@gmail.com (Ralph Grizzle) also takes into account the following fact:
Sabatini’s offers a multi-course Italian extravaganza that is a dining experience to remember. The Italian restaurant also incorporates an adjacent bar, Adagio, a cozy venue for diners to enjoy a pre-dinner cocktail and full wine list as they listen to relaxing piano music. Special touches include an exclusive selection of Italian-inspired cocktails and special after-dinner beverage selections. The reservations-only Sabatini’s carries a $20 per person charge.
My Asian Kitchen brings more details:
06/21 - 06/28 (4) Pulut Panggang (Grilled Glutinous Rice) Peanut Satay Sauce with Compressed Rice (Nasi Impi... Soybean Juice/Soy Beans Drink 豆漿水 Three Cups Chicken Wing (San Bei Ji 三æ¯é¸¡)
Sources:
Andy Sanghi My Asian Kitchen Chance mike pomai Star Andrew Dunaway Varunavi Suparna Varsha Vipins Missy @ It's Almost Naptime Drama Mama cikyah75 alice Leila ralph.grizzle@gmail.com (Ralph Grizzle)
Disclaimer:
This text is automatically generated from different sources on the internet. It must be considered an experiment
daikon .or even blanched sugar snap peas, fennel, carrots etc.o 3-4 spring onionso some roasted blanched peanuts maybe 100g
Sanghi is not really sure about that:
My Other Blogs Sanghi's World food treat Sanghi's Art Life Inspiration all around us Followers My Favourite Movie songs for you...!! MySpace Playlist at MixPod.com
My Asian Kitchen also takes into account the following fact:
CopyRight All contents and pictures are sole property by MyAsianKitchen.Please do not alter, transform or build upon any aspect of her work without prior consent.If you re-post a recipe, please give credit and post a link to this site.Please don't copy and paste without citing your sources or in any way exploit any content on this website without written permission. Thank you very much!! This work is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 3.0 Unported License .
Chance thinks about it:
chicken breast prepared in fresh spices, herbs, yogurt, and barbequed on a skewer in tandoor. Hara Bara Chicken: cooked in Indian Spices, fresh cilantro, green chilies, and mint paste all
mike notices:
Jul 04 2009 Accommodation Feature Tamarind Gardens, Almaden Category: Accommodation mike @ 12:59 pm Tamarind Gardens Tourist Park
pomai brings more details:
The Tasty Island rating: (3) Very Good. Considerable of another visit or purchase. (Supah’ Ono!) Related links: • Café TajMahal worthy Honolulu Star Bulletin review • Café TajMahal Yelp user reviews
Star explains:
1 cup pineapple chunks, drained ..DIRECTIONS 1.Bring rice and water to a boil in a pot. Reduce heat to low, cover, and simmer 25 minutes.
Andrew Dunaway comes with a new idea:
Search The Cynical Cook Loading... About Me Andrew Dunaway Madison, Mississippi contact me at cynicalcook@gmail.com View my complete profile StatCounter
In addition to this, Varunavi states:
06 July 2009 17:21 Shama Nagarajan said... yummy recipes 06 July 2009 17:51
Suparna intervenes and adds:
even to this day whenever I make batate song, we exchange a nostalgic cute little smile :)So here's the recipe that could make u sing a .......batate- SONG!!
Varsha Vipins comes with the facts:
Coming to the Rasam..I dunno what to name it..Tomato rasam or Dal Rasam or Pepper Rasam..because these 3 are the main ingredients n I know everyone of you have your own recipe for rasam,n I am unintentionally adding one more to the tons of them out in net :D..But this is the only one I have in drafts right now,n I don wana stay away from blogging for too long,unless it comes necessary..Also its a part of Kerala Sadya ..So I can add this one also to that tag..:D..
But Missy @ It's Almost Naptime says that's not all:
Drama Mama objects:
1/2 a cup of waterA pinch of salt and sugar (to taste)Method :Heat oil in the pan. Fry the salted fish until it's well cooked. Put aside. Throw in onions, garlic and dried chilis. Sautee till soft. Pour in the tamarind paste and water. Add in sugar and salt. Let it simmer. Add in the salted fish. Scoop inside the bowl and it's now ready to be served.
Despite the previous arguments, cikyah75 has many reasons to think otherwise:
skip to main | skip to sidebar IF CIKYAH CAN COOK, SO CAN YOU It's all about experiments in the kitchen and all the fun involved.
alice considers that:
Directions: To make pad thai sauce, heat a small pan on medium low and add fish sauce, palm and white sugar, tamarind concentrate, and garlic. Cook sauce until palm sugar has completely dissolve. At this point, you will want to taste the sauce and tweek the sweetness or hotness (be careful, the sauce will be hot). To make it more spicy add a little Thai chili powder. Remove from heat and allow to cool 10 minutes before storing it in a jar or plastic container.
Leila thinks about it:
Eggs & Things Two Eggs two eggs any style with smoky bacon, grilled sourdough 5.00 Quiche spinach, bacon and boursin cheese 8.00 Beni Bao bao bun, poached eggs, creamed spinach, candied bacon, hollandaise 10.00 Market Fish Cake market fresh fish, baby greens, fennel hollandaise 10.00
ralph.grizzle@gmail.com (Ralph Grizzle) also takes into account the following fact:
Sabatini’s offers a multi-course Italian extravaganza that is a dining experience to remember. The Italian restaurant also incorporates an adjacent bar, Adagio, a cozy venue for diners to enjoy a pre-dinner cocktail and full wine list as they listen to relaxing piano music. Special touches include an exclusive selection of Italian-inspired cocktails and special after-dinner beverage selections. The reservations-only Sabatini’s carries a $20 per person charge.
My Asian Kitchen brings more details:
06/21 - 06/28 (4) Pulut Panggang (Grilled Glutinous Rice) Peanut Satay Sauce with Compressed Rice (Nasi Impi... Soybean Juice/Soy Beans Drink 豆漿水 Three Cups Chicken Wing (San Bei Ji 三æ¯é¸¡)
Sources:
Andy Sanghi My Asian Kitchen Chance mike pomai Star Andrew Dunaway Varunavi Suparna Varsha Vipins Missy @ It's Almost Naptime Drama Mama cikyah75 alice Leila ralph.grizzle@gmail.com (Ralph Grizzle)
Disclaimer:
This text is automatically generated from different sources on the internet. It must be considered an experiment
Tamarind From: Su-Lin Prathibalrao Priti Anupama Manasi Raaga Padma Varsha Vipins Steve Shapero SriLekha Jess Pomai Alexis Ng Vaniram Alrezai Phillip Foss Drama Mama /26713329
As a result of that, Su-Lin belives:
I feel like diving into this bowl of ham and lentil soup over at Closet Cooking .As I m never without a packet of Chinese sausage in the fridge (I would encourage everyone to do this as it keeps forever in there), I ve bookmarked the a recipe for a Thai-style sausage salad over at EatingAsia .
prathibalrao might have an idea about it:
1 suparna June 8, 2009 at 6:40 am hi pratibha, Love kultha saaru with magge, I don t make it at home coz my hubby doesn t like it Ammagal ghar vatsugel tavali samma khavnu yevunche love the flavour of garlic seaosoning Reply 2 prathibalrao June 8, 2009 at 12:08 pm Hi Suparna, Actually this dish is the favorite of most people since it is only seasonal and rare. Reply
While it may be true, Priti thinks:
Oil - 1-2 tbsSalt - to tasteWaterMethod:1. Pressure cook masoor dal until done.
Anupama has another idea:
Making this in the UK requires a bit of planning as the puris are available only at the Indian grocers (you can make them at home but I find that a bit tedious ) and you must have plenty of coriander ,mint and chillies at hand not to mention tamarind and palm sugar or demerara sugar for the chutney .
Manasi is not really sure about that:
I d love to send you coupons to give Oikos a try. If you re interested just shoot me an email at kdrociak@stonyfield.com and let me know where to send them.
Raaga brings a word of caution:
June 16, 2009 DEESHA said... thatz a lovely color. never made a rice dish with tendli. June 16, 2009
Padma explains:
Pooja said... Oh lovely! Never tried or tasted this yet! Looks delicious! June 18, 2009 1:18 PM
Varsha Vipins shows how it is done:
June 9, 2009 11:36 PM tinu said... beautiful presentation though i hate rasam. June 9, 2009 11:59 PM
Still not being convinced, Steve Shapero replies:
to be the best cookbook to get you started. There is some equivocating in this and most other SE Asian cookbooks about substituting ingredients. What I've learned is that you must use genuine ingredients to get the true taste of the food, and no substitution is worth it.
Before going any further, SriLekha wants to get this straight:
Happy cook on June 13, 2009 4:51 PM said... Looks so so yumm, i want to have with plain rice for my lunch today.
Jess points out another thing aside from that:
Venice Daily Photo Palazzo Zenobio - Palazzo Zenobio, in Dorsoduro, one of the most beautiful expressions of the seventeenth century Venice. 23 hours ago
In addition to this, pomai states:
The distinctive, pronounced flavor of the lamb complimented the mildly-spiced and creamy spinach quite nicely, made even better when eaten along with some of the Naan and Chapatti bread for dippin
Alexis Ng objects:
Different culture has got a different interpretation of this particular dish. As for the one i've prepared over here, i'm not too sure bout its origin because i was told that there's the Malay-style and the Nyonya style of Asam Pedas. But one thing i know and very sure of is that i'm loving this dish! This dish alone , got my bro goin for 3 servings of rice and for my mom, 2 servings! So i'd take this as a compliment from my bro since he's pretty fusy with fish. He loves his fish to be fried. Typical of him.
vaniram is rather skeptical:
Indian Hot Recipes: Raksha Bandan Tamarind Rice Recipe skip to main | skip to sidebar Indian Hot Recipes Easy And affordable Recipes
For this purpose, Padma suggests:
Pooja said... Oh lovely! Never tried or tasted this yet! Looks delicious! June 18, 2009 1:18 PM
Alrezai comes with the facts:
Batung larut Peanut Batung lupis Yard-long bean Batung munggu mongo bean Bawnu a fruit belonging to mango family
But Phillip Foss says that's not all:
It is then served on top of our porcini marmelade as prepared in the dish in this link , and wilted onions from the farmer s market. Straight to the point, minimal presentation, and intense and complex flavors.
For example, Drama Mama considers:
Jom Shop! adore.love.desire Branded Stuff Cheaper than Market Price Second.Bargain.Box Scarves Cube
Sources:
Su-Lin prathibalrao Priti Anupama Manasi Raaga Padma Varsha Vipins Steve Shapero SriLekha Jess pomai Alexis Ng vaniram Alrezai Phillip Foss Drama Mama
Disclaimer:
This text is automatically generated from different sources on the internet. It must be considered an experiment
I feel like diving into this bowl of ham and lentil soup over at Closet Cooking .As I m never without a packet of Chinese sausage in the fridge (I would encourage everyone to do this as it keeps forever in there), I ve bookmarked the a recipe for a Thai-style sausage salad over at EatingAsia .
prathibalrao might have an idea about it:
1 suparna June 8, 2009 at 6:40 am hi pratibha, Love kultha saaru with magge, I don t make it at home coz my hubby doesn t like it Ammagal ghar vatsugel tavali samma khavnu yevunche love the flavour of garlic seaosoning Reply 2 prathibalrao June 8, 2009 at 12:08 pm Hi Suparna, Actually this dish is the favorite of most people since it is only seasonal and rare. Reply
While it may be true, Priti thinks:
Oil - 1-2 tbsSalt - to tasteWaterMethod:1. Pressure cook masoor dal until done.
Anupama has another idea:
Making this in the UK requires a bit of planning as the puris are available only at the Indian grocers (you can make them at home but I find that a bit tedious ) and you must have plenty of coriander ,mint and chillies at hand not to mention tamarind and palm sugar or demerara sugar for the chutney .
Manasi is not really sure about that:
I d love to send you coupons to give Oikos a try. If you re interested just shoot me an email at kdrociak@stonyfield.com and let me know where to send them.
Raaga brings a word of caution:
June 16, 2009 DEESHA said... thatz a lovely color. never made a rice dish with tendli. June 16, 2009
Padma explains:
Pooja said... Oh lovely! Never tried or tasted this yet! Looks delicious! June 18, 2009 1:18 PM
Varsha Vipins shows how it is done:
June 9, 2009 11:36 PM tinu said... beautiful presentation though i hate rasam. June 9, 2009 11:59 PM
Still not being convinced, Steve Shapero replies:
to be the best cookbook to get you started. There is some equivocating in this and most other SE Asian cookbooks about substituting ingredients. What I've learned is that you must use genuine ingredients to get the true taste of the food, and no substitution is worth it.
Before going any further, SriLekha wants to get this straight:
Happy cook on June 13, 2009 4:51 PM said... Looks so so yumm, i want to have with plain rice for my lunch today.
Jess points out another thing aside from that:
Venice Daily Photo Palazzo Zenobio - Palazzo Zenobio, in Dorsoduro, one of the most beautiful expressions of the seventeenth century Venice. 23 hours ago
In addition to this, pomai states:
The distinctive, pronounced flavor of the lamb complimented the mildly-spiced and creamy spinach quite nicely, made even better when eaten along with some of the Naan and Chapatti bread for dippin
Alexis Ng objects:
Different culture has got a different interpretation of this particular dish. As for the one i've prepared over here, i'm not too sure bout its origin because i was told that there's the Malay-style and the Nyonya style of Asam Pedas. But one thing i know and very sure of is that i'm loving this dish! This dish alone , got my bro goin for 3 servings of rice and for my mom, 2 servings! So i'd take this as a compliment from my bro since he's pretty fusy with fish. He loves his fish to be fried. Typical of him.
vaniram is rather skeptical:
Indian Hot Recipes: Raksha Bandan Tamarind Rice Recipe skip to main | skip to sidebar Indian Hot Recipes Easy And affordable Recipes
For this purpose, Padma suggests:
Pooja said... Oh lovely! Never tried or tasted this yet! Looks delicious! June 18, 2009 1:18 PM
Alrezai comes with the facts:
Batung larut Peanut Batung lupis Yard-long bean Batung munggu mongo bean Bawnu a fruit belonging to mango family
But Phillip Foss says that's not all:
It is then served on top of our porcini marmelade as prepared in the dish in this link , and wilted onions from the farmer s market. Straight to the point, minimal presentation, and intense and complex flavors.
For example, Drama Mama considers:
Jom Shop! adore.love.desire Branded Stuff Cheaper than Market Price Second.Bargain.Box Scarves Cube
Sources:
Su-Lin prathibalrao Priti Anupama Manasi Raaga Padma Varsha Vipins Steve Shapero SriLekha Jess pomai Alexis Ng vaniram Alrezai Phillip Foss Drama Mama
Disclaimer:
This text is automatically generated from different sources on the internet. It must be considered an experiment
Tamarind From: Suparna Shilpa Pavithra Su-Lin Kittymatti Sig Tamarind Rekhas Kitchen David Priti Jamie Monk In Phuket Missy @ It's Almost Naptime Laavanya GigiSxm Monica Bhide Star /26713327
Suparna brings more details:
July 3, 2009 5:32 PM Ann said... Lol suparna..even before i read the story,i was thinking whats the song like..haha..cute and lovely. havent heard this recipe yet.would like to try..thats a yummy presentation too ..!!
Shilpa also takes into account the following fact:
Method: Heat a little oil and fry coriander seeds. Powder them. (Ready made coriander powder gives a very different taste, so make it at home). Heat coconut oil and add onions, ginger. Fry till the onions turn translucent. Now add fish, tamarind, salt, coriander powder, chilli powder, 1/2 cup water. Cover and cook till fish is done. While serving, drizzle some coconut oil on top.
Pavithra thinks that the problem is:
skip to main | skip to sidebar Dishes From My kitchen Wednesday, July 1, 2009 RICE DOSA (VER - I) AND BEETS CHUTNEY
For this reason, Su-Lin says:
Archived Entry Post Date : Tue, 19 May, 2009 at 23:09 Category : Food , Recipes Do More : You can leave a response , or trackback from your own site.
In response, kittymatti claims:
Karthikeyan Protocols kaipunyam.com Subhie's Kitchen Nature Kitchen Hindu Expressions Hindu Expressions Passion for Cooking - MeMoRyArChIeVeD
sig is rather skeptical:
SuperChef says: July 1, 2009 at 12:21 am mm..im liking it!! Reply Raaga says: July 1, 2009 at 1:09 am get well soon Reply
tamarind brings some great news:
Wait for the butter to soften. Then put butter, sugar, chocolate powder in a big bowl and mix with a big spoon, slowly add the milk until it becomes smooth and creamy.
While it may be true, rekhas kitchen thinks:
Thursday, July 2, 2009 6:37:00 AM PDT sowmya said... wow..that looks absolutely deliciious..mm drooling here
David gives a bit of an idea about it:
MrBrownThumb The Veggie Patch Re-imagined The Gardener Guy Blog Inside Urban Green Populuxe.ca I Wet My Plants
Priti gives a bit of an idea about it:
Iyengar's kitchen GUESS WHAT? 2 months ago Arusuvai Cream of Broccoli Soup 5 months ago My passion for cooking.... MeMe 6 months ago
Jamie Monk in Phuket might have an idea about it:
Bookmark "One Tambon One Product Fair at Sapan Hin (Phuket Town)" with StumbleUpon Delicious Digg Reddit Facebook
Missy @ It's Almost Naptime imagines that:
Thursday, May 21, 2009 TOP TEN QUESTIONS ABOUT MISSY'S VACATION 1. Did you have to pay extra for the beach beds?
In addition to this, kittymatti states:
Actor suryas fanclub blog HANGOUT.......... Daily Visit......... Chitra Amma's Kitchen Mahanandi Will-O'-the-Wisp Visit my kitchen
Laavanya explains:
June 22, 2009 8:50 PM Prathibha said... Even i prepared a big batch of this chutney recently..Just love it..
Jamie Monk in Phuket does a quick recap:
We also found a stall selling wooden boxes.. you know, those kind of decorative wooden boxes which are sure to be useful for something, or at least useful as a gift. Everyone has something they want to put in a box, so why not an attractive Buddha box, ideal for "putting things in".
kittymatti intervenes and adds:
-Variety Rice - Peas Pulav Jeera Rice Puliyodharai Raw Mango Rice Tomato Rice Payar Pulav Lemon Rice Coconut Rice Matar Paneer Pulav Pudhina Rice Coriander / Cilantro Rice Kadamba Sadham Bisi Bele Bath Pulav with coconut milk Veg Pulav Biriyani (Kushka) Biriyani (Cashew coconut) Hyderabadi Biriyani Veg Biriyani (yogurt based) Bihari Kichidi Gujarati Kichidi Curd Rice Chettinadu Tomato rice Garlic Methi pulav Brinjal rice Tava Capsicum Pulav
GigiSxm can't forget that:
Lots and lots of flowers Over looking Marigot Rolling hills - love them On the way back down to grand case, anyone know what this is used for?
Monica Bhide thinks that the problem is:
Home Archives Subscribe About Categories Awards and Press Books Cooking Classes Favorites- writers, blogs and more... Food Writing E-Course For Editors Insomniac - Online Cooking Classes Journalist - My writings My Columns New book - Modern Spice Once upon a story... Top 3 picks of the week Travel What I am enjoying.... What I am reading... Subscribe to this blog's feed
kittymatti tells the real story:
- Tiffin Items - Rava Upma Bread Upma Rava Dosa Masala Vada Thavala Oothapam Maddur Vada Onion/Cashew Pakoda Rava Idly Sevai Akhi Roti Aval Upma/ Poha Aapam Sabudhana/ Javvarsi Vada Upma Kozhakattai Thavala Vadai Poori Dosa/ Dosai Mysore Masala Dosa/Set Dosa Idli/Idly Batoora Bajji/Bonda Thavala Adai Puli Upma/Tamarind Upma Morkkali/Mor Koozhu Mysore Bonda/Mangalore Bajji Pongal Kancheepuram Idly Adai Kunuku Arsi Kozhakattai Urad Vada Arsi Poori Semiya Upma Urad vada variety Chilli parotta/ Kothu Parotta
For example, Star considers:
3 tablespoons fish sauce 1/4 cup white sugar 1 1/2 cups sliced bamboo shoots, drained
Sources:
Suparna Shilpa Pavithra Su-Lin kittymatti sig tamarind rekhas kitchen David Priti Jamie Monk in Phuket Missy @ It's Almost Naptime Laavanya GigiSxm Monica Bhide Star
Disclaimer:
This text is automatically generated from different sources on the internet. It must be considered an experiment
July 3, 2009 5:32 PM Ann said... Lol suparna..even before i read the story,i was thinking whats the song like..haha..cute and lovely. havent heard this recipe yet.would like to try..thats a yummy presentation too ..!!
Shilpa also takes into account the following fact:
Method: Heat a little oil and fry coriander seeds. Powder them. (Ready made coriander powder gives a very different taste, so make it at home). Heat coconut oil and add onions, ginger. Fry till the onions turn translucent. Now add fish, tamarind, salt, coriander powder, chilli powder, 1/2 cup water. Cover and cook till fish is done. While serving, drizzle some coconut oil on top.
Pavithra thinks that the problem is:
skip to main | skip to sidebar Dishes From My kitchen Wednesday, July 1, 2009 RICE DOSA (VER - I) AND BEETS CHUTNEY
For this reason, Su-Lin says:
Archived Entry Post Date : Tue, 19 May, 2009 at 23:09 Category : Food , Recipes Do More : You can leave a response , or trackback from your own site.
In response, kittymatti claims:
Karthikeyan Protocols kaipunyam.com Subhie's Kitchen Nature Kitchen Hindu Expressions Hindu Expressions Passion for Cooking - MeMoRyArChIeVeD
sig is rather skeptical:
SuperChef says: July 1, 2009 at 12:21 am mm..im liking it!! Reply Raaga says: July 1, 2009 at 1:09 am get well soon Reply
tamarind brings some great news:
Wait for the butter to soften. Then put butter, sugar, chocolate powder in a big bowl and mix with a big spoon, slowly add the milk until it becomes smooth and creamy.
While it may be true, rekhas kitchen thinks:
Thursday, July 2, 2009 6:37:00 AM PDT sowmya said... wow..that looks absolutely deliciious..mm drooling here
David gives a bit of an idea about it:
MrBrownThumb The Veggie Patch Re-imagined The Gardener Guy Blog Inside Urban Green Populuxe.ca I Wet My Plants
Priti gives a bit of an idea about it:
Iyengar's kitchen GUESS WHAT? 2 months ago Arusuvai Cream of Broccoli Soup 5 months ago My passion for cooking.... MeMe 6 months ago
Jamie Monk in Phuket might have an idea about it:
Bookmark "One Tambon One Product Fair at Sapan Hin (Phuket Town)" with StumbleUpon Delicious Digg Reddit Facebook
Missy @ It's Almost Naptime imagines that:
Thursday, May 21, 2009 TOP TEN QUESTIONS ABOUT MISSY'S VACATION 1. Did you have to pay extra for the beach beds?
In addition to this, kittymatti states:
Actor suryas fanclub blog HANGOUT.......... Daily Visit......... Chitra Amma's Kitchen Mahanandi Will-O'-the-Wisp Visit my kitchen
Laavanya explains:
June 22, 2009 8:50 PM Prathibha said... Even i prepared a big batch of this chutney recently..Just love it..
Jamie Monk in Phuket does a quick recap:
We also found a stall selling wooden boxes.. you know, those kind of decorative wooden boxes which are sure to be useful for something, or at least useful as a gift. Everyone has something they want to put in a box, so why not an attractive Buddha box, ideal for "putting things in".
kittymatti intervenes and adds:
-Variety Rice - Peas Pulav Jeera Rice Puliyodharai Raw Mango Rice Tomato Rice Payar Pulav Lemon Rice Coconut Rice Matar Paneer Pulav Pudhina Rice Coriander / Cilantro Rice Kadamba Sadham Bisi Bele Bath Pulav with coconut milk Veg Pulav Biriyani (Kushka) Biriyani (Cashew coconut) Hyderabadi Biriyani Veg Biriyani (yogurt based) Bihari Kichidi Gujarati Kichidi Curd Rice Chettinadu Tomato rice Garlic Methi pulav Brinjal rice Tava Capsicum Pulav
GigiSxm can't forget that:
Lots and lots of flowers Over looking Marigot Rolling hills - love them On the way back down to grand case, anyone know what this is used for?
Monica Bhide thinks that the problem is:
Home Archives Subscribe About Categories Awards and Press Books Cooking Classes Favorites- writers, blogs and more... Food Writing E-Course For Editors Insomniac - Online Cooking Classes Journalist - My writings My Columns New book - Modern Spice Once upon a story... Top 3 picks of the week Travel What I am enjoying.... What I am reading... Subscribe to this blog's feed
kittymatti tells the real story:
- Tiffin Items - Rava Upma Bread Upma Rava Dosa Masala Vada Thavala Oothapam Maddur Vada Onion/Cashew Pakoda Rava Idly Sevai Akhi Roti Aval Upma/ Poha Aapam Sabudhana/ Javvarsi Vada Upma Kozhakattai Thavala Vadai Poori Dosa/ Dosai Mysore Masala Dosa/Set Dosa Idli/Idly Batoora Bajji/Bonda Thavala Adai Puli Upma/Tamarind Upma Morkkali/Mor Koozhu Mysore Bonda/Mangalore Bajji Pongal Kancheepuram Idly Adai Kunuku Arsi Kozhakattai Urad Vada Arsi Poori Semiya Upma Urad vada variety Chilli parotta/ Kothu Parotta
For example, Star considers:
3 tablespoons fish sauce 1/4 cup white sugar 1 1/2 cups sliced bamboo shoots, drained
Sources:
Suparna Shilpa Pavithra Su-Lin kittymatti sig tamarind rekhas kitchen David Priti Jamie Monk in Phuket Missy @ It's Almost Naptime Laavanya GigiSxm Monica Bhide Star
Disclaimer:
This text is automatically generated from different sources on the internet. It must be considered an experiment
Subscribe to:
Posts (Atom)
Blog Archive