lunch

by Impedimenta Wed Jun 12, 2013 1:35 pm

....was vegatable spring rolls. mm mm good!

by goodcitizn Wed Jun 12, 2013 1:37 pm

Impedimenta wrote:....was vegatable spring rolls. mm mm good!

Does "vegatable" stand for vegan and veggie diet? Just asking. Wink

by Nila Wed Jun 12, 2013 1:38 pm

Roti with vendakkai curry.

by Guest Wed Jun 12, 2013 1:39 pm

peas pulav and daal makhani.

by goodcitizn Wed Jun 12, 2013 1:52 pm

Broccoli & mushroom soup. Angel hair pasta.

by Guest Wed Jun 12, 2013 1:56 pm

Nila wrote:Roti with vendakkai curry.

What is vendakkai?

by goodcitizn Wed Jun 12, 2013 1:57 pm

Vidya Bagchi wrote:
Nila wrote:Roti with vendakkai curry.

What is vendakkai?

It's the one not needing nail polish.

by Impedimenta Wed Jun 12, 2013 1:58 pm

nila pennae, how do you make vendakai to eat with rotis? recipe please

by Impedimenta Wed Jun 12, 2013 1:59 pm

goodcitizn wrote:
Vidya Bagchi wrote:
Nila wrote:Roti with vendakkai curry.

What is vendakkai?

It's the one not needing nail polish.

:-) GC, you have a way with words.

by Guest Wed Jun 12, 2013 2:04 pm

aha, vendakkai = lady's fingers.

by goodcitizn Wed Jun 12, 2013 2:04 pm

Impedimenta wrote:
goodcitizn wrote:
Vidya Bagchi wrote:
Nila wrote:Roti with vendakkai curry.

What is vendakkai?

It's the one not needing nail polish.

:-) GC, you have a way with words.

by Nila Wed Jun 12, 2013 2:06 pm

Vendakkai is okra/ladies finger.

My browser gets hanged after posting here...

Impy Kannae...will post the recipe later.

by Guest Wed Jun 12, 2013 2:09 pm

wait, how in the world do eat okra sabzi with RICE??? It's usually dry, and supposed to be eaten with roti, no? do you guys make liquidy okra?

by Nila Wed Jun 12, 2013 2:19 pm

Okra can be cooked in different styles to go with rice or roti. I won't call it as liquid okra; It is masala-ed okra with coconut milk.

A simple recipe:

Wash okra and retain all the water with towels. My mom even dries it by mild heating over a pan.

Then you cut the okra vertically - or however you wish. After slicing with little ghee you fry them a little and set aside - this way it won't be sticky.

In a pan fry onions, tomato, peppers the usual process and add okra and a little water and cook them. Masala - jeera powder, curry powder, dry coconut - fry them and grind them. Add the masala to the cooking - simmer it and serve it.

by Impedimenta Wed Jun 12, 2013 2:35 pm

round 2 - the most amazingly tasty and spicyyyyyy kothamalli rice and kovaka curry. OMG, to die for. its like i am craving pregnancy food or something.

by Nila Wed Jun 12, 2013 2:40 pm

Impy - could you post kothamalli rice recipe? Thanks. Never heard of that one. May be you are preg? Advanced Congratulations!!!! Razz

by Impedimenta Wed Jun 12, 2013 3:08 pm

recipe

1 kattu Kothamali - washed and cut. the key is to use FRESH corriander. it makes all the difference. usually, i buy it literally on my way back from work and make it that evening.
few green chilles- I use 5-6 green chillies
1 garlic piece
1 tsp fennel seed
some ginger
Grind the above with little water

cook 1.5 cups rice with 3 cups water
with Oil in your kadai, mix mustard seeds,urad dal, red chillies, curry leaves, LG hing
Fry the paste in oil for few minutes add salt/coriander cumin pwdr.
Then mix cooked rice and then garnish with fried cashews in ghee on top of the cooked rice.

by Petrichor Wed Jun 12, 2013 3:15 pm

adhellam irukkattum...congrats on the Booker call.
incidentally why buy it when you can literally grow it in your kitchen garden?

by Guest Wed Jun 12, 2013 3:20 pm

is garnishing with cashew nuts an 'indian' thing, or did we imbibe this from assorted persian/turkish/what else?

by nevada Wed Jun 12, 2013 3:28 pm

Rice with beerakai chutney and home made yoghurt.

by Guest Thu Jun 13, 2013 12:14 pm

lunch today is keema-n-mattar and roti. Give me one reason why i shouldn't ideally be napping from 1 to 4 pm on a rainy cloudy day like today.

by Petrichor Thu Jun 13, 2013 12:21 pm

what is keema? is it minced meat?

by Guest Thu Jun 13, 2013 12:25 pm

Muezzin-Bar'chu wrote:what is keema? is it minced meat?

yes a minced/grounded meat preparation. this one was goat keema.

by Petrichor Thu Jun 13, 2013 12:31 pm

thx. i had drumstick sambar and 7-veggie avial. haldiram's soan papdi for dessert. and i have calls to go before i sleep.

by Impedimenta Thu Jun 13, 2013 3:50 pm

god, i am eating non stop today as well Mad

amazing two slices of the very famous margerita pie from the local mom and pop pizzaria. then, i had a sandwich as well. why o why, god?

by Guest Thu Jun 13, 2013 3:51 pm

Impedimenta wrote:god, i am eating non stop today as well amazing two slices of the very famous margerita pie from the local mom and pop pizzaria. then, i had a sandwich as well. why o why, god?

Let's see. The baby will be Aquarius or Pisces. Hmm. I like Aquarius more.

by Marathadi-Saamiyaar Thu Jun 13, 2013 5:02 pm

Impedimenta wrote:god, i am eating non stop today as well amazing two slices of the very famous margerita pie from the local mom and pop pizzaria. then, i had a sandwich as well. why o why, god?

Perhaps, the devils are tempting to put some unwanted weight ?

by Impedimenta Tue Jun 18, 2013 1:52 pm

hungarian

by nevada Tue Jun 18, 2013 2:13 pm

Indian

by Guest Tue Jun 18, 2013 2:21 pm

nevada wrote:Indian

Saying Indian is not enough. Details please.

by nevada Tue Jun 18, 2013 3:52 pm

Vidya Bagchi wrote:
nevada wrote:Indian

Saying Indian is not enough. Details please.

Tamarind rice with karela aka bitter gourd.

by Hellsangel Tue Jun 18, 2013 4:05 pm

Jack Daniel's and Curious Traveler.

by Nila Tue Jun 18, 2013 4:07 pm

bisibelabath.

by Rekz Tue Jun 18, 2013 11:19 pm

Impedimenta wrote:recipe

1 kattu Kothamali - washed and cut. the key is to use FRESH corriander. it makes all the difference. usually, i buy it literally on my way back from work and make it that evening.
few green chilles- I use 5-6 green chillies
1 garlic piece
1 tsp fennel seed
some ginger
Grind the above with little water

cook 1.5 cups rice with 3 cups water
with Oil in your kadai, mix mustard seeds,urad dal, red chillies, curry leaves, LG hing
Fry the paste in oil for few minutes add salt/coriander cumin pwdr.
Then mix cooked rice and then garnish with fried cashews in ghee on top of the cooked

rice.
Yummy!! Same procedure for pudhina rice impy?

by Marathadi-Saamiyaar Wed Jun 19, 2013 12:03 am

Nila wrote:Okra can be cooked in different styles to go with rice or roti. I won't call it as liquid okra; It is masala-ed okra with coconut milk.

A simple recipe:

Wash okra and retain all the water with towels. My mom even dries it by mild heating over a pan.

Then you cut the okra vertically - or however you wish. After slicing with little ghee you fry them a little and set aside - this way it won't be sticky.

In a pan fry onions, tomato, peppers the usual process and add okra and a little water and cook them. Masala - jeera powder, curry powder, dry coconut - fry them and grind them. Add the masala to the cooking - simmer it and serve it.

Way too much work and too complex... There is lot easier way....but I am not telling.

by Impedimenta Wed Jun 19, 2013 9:37 am

rekzu - yes, you can follow the same for mint rice as well. actually, i have done a kothamalli-pudhina rice. it came out so good:-) two bunches of corriander and one bunch of mint.

nila- thanks for the okra recipe.

by Guest Wed Jun 19, 2013 10:40 am

Impedimenta wrote:recipe

1 kattu Kothamali - washed and cut. the key is to use FRESH corriander. it makes all the difference. usually, i buy it literally on my way back from work and make it that evening.
few green chilles- I use 5-6 green chillies
1 garlic piece
1 tsp fennel seed
some ginger
Grind the above with little water

cook 1.5 cups rice with 3 cups water
with Oil in your kadai, mix mustard seeds,urad dal, red chillies, curry leaves, LG hing
Fry the paste in oil for few minutes add salt/coriander cumin pwdr.
Then mix cooked rice and then garnish with fried cashews in ghee on top of the cooked rice.

texas! sounds good. will try this soon.

lunch was dal with rice, rui fish fry and crispy alu-karela sabzi.

by Impedimenta Wed Jun 19, 2013 10:47 am

alu-karela sounds yummy, huzster. recipe please.

BTW, just finished the krishna key. eerily similar to dan brown's da vinci code

by Guest Wed Jun 19, 2013 10:56 am

Impedimenta wrote:alu-karela sounds yummy, huzster. recipe please.

BTW, just finished the krishna key. eerily similar to dan brown's da vinci code

i abandoned the krishna key a quarter way into it. haven't found time to get back to it.

i will post the alu-karela fry recipe in a moment.

by Guest Wed Jun 19, 2013 11:16 am

my gujju babysitter once made karela with sugar. i said it's not happening ever again.. so anyway, to counter the bitterness (for her sake), she began adding cashewnuts to it. Try it sometime, hoojie.

by Guest Wed Jun 19, 2013 11:29 am

Vidya Bagchi wrote:so anyway, to counter the bitterness (for her sake), she began adding cashewnuts to it. Try it sometime, hoojie.

will. alu-karela is one of my favourites. i'll try it with cashewnuts next.

alu-karela fry

here's what it should look like (leftover from today's lunch):

lunch Imag0810

recipe:

cut karela as shown in pic.
add salt, turmeric, a little water to the karela and let it soak for 10 mins. this procedure is to remove bitterness. drain the water and add more water and stir the karela and drain the karela of water again.
skillet: in mustard oil (you can use any oil) add sliced onion and green chillies. fry till onions turn golden brown.
add karela
when karela browns, add alu (sliced as seen in pic).
fry for 5 mins in the skillet.
add salt (to taste), turmeric and fry more till the whole dish browns.
garnish it with coriander leaves (optional and i avoid it).
eat with rice and dal (compulsory; not optional Evil or Very Mad

).

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