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Lunch
+5
nevada
Merlot Daruwala
Petrichor
garam_kuta
Impedimenta
9 posters
Page 1 of 1
Lunch
...yup, at 4. if i am posting, it is about lunch. i had the most delicious dhoklas.
Impedimenta- Posts : 2791
Join date : 2011-04-29
Re: Lunch
who is dhokl ? some unkil ?Impedimenta wrote:...yup, at 4. if i am posting, it is about lunch. i had the most delicious dhoklas.
garam_kuta- Posts : 3768
Join date : 2011-05-18
Re: Lunch
Been a while since I finagled a self-invited gujju dinner...will do, stat.
My brunch was outdoors under a tuscan-style sun, of white toast, buttered and strawberry jammed with coffee and oj.
I am "food insecure" right now. http://www.wnyc.org/story/turning-expired-food-healthy-low-cost-meals/?utm_source=sharedUrl&utm_media=metatag&utm_campaign=sharedUrl
My brunch was outdoors under a tuscan-style sun, of white toast, buttered and strawberry jammed with coffee and oj.
I am "food insecure" right now. http://www.wnyc.org/story/turning-expired-food-healthy-low-cost-meals/?utm_source=sharedUrl&utm_media=metatag&utm_campaign=sharedUrl
Petrichor- Posts : 1725
Join date : 2012-04-10
Re: Lunch
Dal ka masala?? Really? Why would you mess with the pure and simple flavor of a jeera + chilli tadka??
Merlot Daruwala- Posts : 5005
Join date : 2011-04-29
Re: Lunch
for a bit of more tadka: cinnamon, ginger, amchur, black salt (used only in indian cooking!). try it sometime. if you like, i can courier you a packet!Merlot Daruwala wrote:Dal ka masala?? Really? Why would you mess with the pure and simple flavor of a jeera + chilli tadka??
edit. ah, found a better reason. since i don't eat rice (with dal) for lunch anymore, i need this extra tadka with rotis. i like the flavour of rice so much that i can eat rice with salt and ghee or mustard oil.
Guest- Guest
Re: Lunch
Oh ok. I guess if you have it with just roti, it'll need some extra oomph.
I simply can't have dal with anything other than rice. My favorite tadka is mustard seeds + curry leaves + hing in mustard oil. And split green chilis added on top.
I simply can't have dal with anything other than rice. My favorite tadka is mustard seeds + curry leaves + hing in mustard oil. And split green chilis added on top.
Merlot Daruwala- Posts : 5005
Join date : 2011-04-29
Re: Lunch
Never tried curry leaves with hing tadka in dal. Will try it now!Merlot Daruwala wrote:My favorite tadka is mustard seeds + curry leaves + hing in mustard oil. And split green chilis added on top.
Guest- Guest
Re: Lunch
Why the sudden change of handle? I thought the army retired avatar carried a certain weight and gravitas. What is kimam??
Merlot Daruwala- Posts : 5005
Join date : 2011-04-29
Re: Lunch
kimam! all about kimam, also spelt as qiwamMerlot Daruwala wrote:Why the sudden change of handle? I thought the army retired avatar carried a certain weight and gravitas. What is kimam??
one of my uncles was fond of it. i still have it on occasions.
i am experimenting with many different avatar names. the army retired avatar, i think, will be back in action post 11 pm when i open my blenders pride tonight. as they say, whisky is a wonderful invention. one double and you start feeling single again!
Guest- Guest
Re: Lunch
Lol@feeling single again. Hoozay, I hope you're limiting it to just a double each evening. Those pics of empty bottles are not a good sign at all.kimam wrote:kimam! all about kimam, also spelt as qiwamMerlot Daruwala wrote:Why the sudden change of handle? I thought the army retired avatar carried a certain weight and gravitas. What is kimam??
one of my uncles was fond of it. i still have it on occasions.
i am experimenting with many different avatar names. the army retired avatar, i think, will be back in action post 11 pm when i open my blenders pride tonight. as they say, whisky is a wonderful invention. one double and you start feeling single again!
Merlot Daruwala- Posts : 5005
Join date : 2011-04-29
Re: Lunch
yes, i have been limiting myself to a bottle every day for the last 2 months (which is why i open it late). i've also reduced my psych. med. to half in the last 2 weeks (and, guess what, i am feeling younger!). i have to quit alcohol now to get off the psych med. totally.Merlot Daruwala wrote:
Lol@feeling single again. Hoozay, I hope you're limiting it to just a double each evening. Those pics of empty bottles are not a good sign at all.
Guest- Guest
Re: Lunch
Oh shit!! You said 'double' and I read it as 'bottle.' How embarrassing. Anyways, the truth is out now. I just love getting high on alcohol... thus procrastinating.
Guest- Guest
Re: Lunch
Just had breakfast - idli, peanut chutney and karam podi with olive oil. Thanks to BART strike I am working from home today.
nevada- Posts : 1831
Join date : 2011-04-29
Re: Lunch
Merlot Daruwala wrote:
Lol@feeling single again. Hoozay, I hope you're limiting it to just a double each evening. Those pics of empty bottles are not a good sign at all.
LoL bhaiya..clearly it's the 'just a..' bottle/double that must have mislead you, triggering the confessionBrigadier HK (Retd) wrote:Oh shit!! You said 'double' and I read it as 'bottle.' How embarrassing. Anyways, the truth is out now. I just love getting high on alcohol... thus procrastinating.
garam_kuta- Posts : 3768
Join date : 2011-05-18
Re: Lunch
raj kachori chaat, they call it. not sure why but it sure is delicious.
Impedimenta- Posts : 2791
Join date : 2011-04-29
Re: Lunch
avaraikAi paruppusili, araichuvitta sAmbar (including black pepper and jeera- for a change), shallow fried (onion + tomato) pachidi and now sucking a toblerone for the umami (no pun please) taste
garam_kuta- Posts : 3768
Join date : 2011-05-18
Re: Lunch
sir, for me to get the "pun", i need first understand the original. Maybe in 2014. I am optimistic.garam_kuta wrote:avaraikAi paruppusili, araichuvitta sAmbar (including black pepper and jeera- for a change), shallow fried (onion + tomato) pachidi and now sucking a toblerone for the umami (no pun please) taste
Impedimenta- Posts : 2791
Join date : 2011-04-29
Re: Lunch
aiyo mami! solradhukku enakkaE vetkamA irukku, pOngOImpedimenta wrote:sir, for me to get the "pun", i need first understand the original. Maybe in 2014. I am optimistic.garam_kuta wrote:avaraikAi paruppusili, araichuvitta sAmbar (including black pepper and jeera- for a change), shallow fried (onion + tomato) pachidi and now sucking a toblerone for the umami (no pun please) taste
garam_kuta- Posts : 3768
Join date : 2011-05-18
Re: Lunch
wow! i'm much impressed. it was the "a" that subconsciously make me read (or remember) the next word as bottle. you are 100% correct for i read that post at least 3/4 times before i suddenly noticed the "double" and made the rectification post.garam_kuta wrote:LoL bhaiya..clearly it's the 'just a..' bottle/double that must have mislead you, triggering the confession
awesome stuff that is! i haven't had one in ages. i think i had it only once or twice again after the first time i tasted it (i was 15/16 then and hadn't a clue what it was -- i had just ordered it off the menu 'cos of the word "raj" in it; i was delighted to find that it was not a kachori but something more delicious).Impedimenta wrote:raj kachori chaat, they call it. not sure why but it sure is delicious.
Guest- Guest
Re: Lunch
crepe, glutten free and made with onions, peppers and brussel sprouts. I have never had crepes that are made with seasonal veggies, always had the desert kind. But, yummy!!!
Impedimenta- Posts : 2791
Join date : 2011-04-29
Re: Lunch
you mean glutton ? ...LoL Freudian slippuImpedimenta wrote:crepe, glutten free and made with onions, peppers and brussel sprouts. I have never had crepes that are made with seasonal veggies, always had the desert kind. But, yummy!!!
garam_kuta- Posts : 3768
Join date : 2011-05-18
Re: Lunch
what is "arisikottu" sambar?
indophile- Posts : 4338
Join date : 2011-04-29
Location : Glenn Dale, MD
Re: Lunch
Okay, seeing no response I guessed something is amiss. I spelled it wrong. Google corrected me. It's "arachi vittu" or "arachi uttu." I see some recipes, but still can't figure out the difference between the plain old sambar and this other one titled with a two-word descriptive. I am curious because we were over at a friend's house for dinner and this phrase was used to describe the sambar (it tasted great alright), and we didn't know what that meant.
indophile- Posts : 4338
Join date : 2011-04-29
Location : Glenn Dale, MD
Re: Lunch
The difference is freshly ground spices.indophile wrote:Okay, seeing no response I guessed something is amiss. I spelled it wrong. Google corrected me. It's "arachi vittu" or "arachi uttu." I see some recipes, but still can't figure out the difference between the plain old sambar and this other one titled with a two-word descriptive. I am curious because we were over at a friend's house for dinner and this phrase was used to describe the sambar (it tasted great alright), and we didn't know what that meant.
Hellsangel- Posts : 14721
Join date : 2011-04-28
Re: Lunch
araichu vitta literaly means, "ground and poured"indophile wrote:Okay, seeing no response I guessed something is amiss. I spelled it wrong. Google corrected me. It's "arachi vittu" or "arachi uttu." I see some recipes, but still can't figure out the difference between the plain old sambar and this other one titled with a two-word descriptive. I am curious because we were over at a friend's house for dinner and this phrase was used to describe the sambar (it tasted great alright), and we didn't know what that meant.
here you go. I definitely have posted this recipe here before for huzefa. This recipe is with onions. You can substitue it with any sambaar friendly vegetable.
Araichu vitta Kutti vengaya sambar [small onion]
Cook 1 cup of toor dal with turmeric powder in the pressure cooker
Bag of small onions – I use shallots
Use sesame oil for the whole preparation
In two tablespoons of oil, roast the following:
a) dry red chilies – 8
b) Dania seeds/coriander seeds – 4 tables spoons
c) Kadala paruppu/ channa dal – 2 tables spoons
d) A few shallots
e) Vendhayam/methi seeds – ½ table spoon
Grind them and make a paste – let’s call this sambar masala
After roasting the above for a few minutes in low flame, add the shredded coconut and roast until the coconut turns color.
f) Coconut shredded – little
In a pan, heat more sesame oil and tadka with:
a) mustard seeds
b) ½ tbs of vendhayam/methi seeds
c) Curry leaves
d) Asafoetida powder
After the tadka, add the rest of the shallots and sauté until the onions lose their “raw” smell and are cooked. Add some fresh chopped coriander leaves as well. Add tamarind water to this along with a table spoon of MTR sambar powder. Let it boil until the “raw” smells of the spices disappear.
Make a slightly diluted paste out of the sambar masala and one cup of cooked toor dal. Add it to the above preparation. Add salt to taste. Add water depending on how “dilute” you want the sambar to be. Let it all boil for 10 minutes. Add more freshly chopped coriander leaves after you turn of the stove.
Impedimenta- Posts : 2791
Join date : 2011-04-29
Re: Lunch
The "ground and poured" part - Don't you grind and pour spices for any sambar?
Also, does the name "kadala paruppu" for channa dal indicate that it has something to do with love?
Also, does the name "kadala paruppu" for channa dal indicate that it has something to do with love?
indophile- Posts : 4338
Join date : 2011-04-29
Location : Glenn Dale, MD
Re: Lunch
Ha ha ha! It is all in the phonetics. कादल vs कडलindophile wrote:The "ground and poured" part - Don't you grind and pour spices for any sambar?
Also, does the name "kadala paruppu" for channa dal indicate that it has something to do with love?
कडल = gram/legume
Hellsangel- Posts : 14721
Join date : 2011-04-28
Re: Lunch
a lot of sambars are made with a pre-made "sambar powder". for 'arachuvitta sambar', the spices are ground fresh along with coconut and added to the sambar.indophile wrote:The "ground and poured" part - Don't you grind and pour spices for any sambar?
Also, does the name "kadala paruppu" for channa dal indicate that it has something to do with love?
bw- Posts : 2922
Join date : 2012-11-15
Re: Lunch
Lemme guess... you were once a student ???bw wrote:a lot of sambars are made with a pre-made "sambar powder". for 'arachuvitta sambar', the spices are ground fresh along with coconut and added to the sambar.indophile wrote:The "ground and poured" part - Don't you grind and pour spices for any sambar?
Also, does the name "kadala paruppu" for channa dal indicate that it has something to do with love?
Making "Arachuvitta Sambar" is a sure sign of having entered Maamidom.
Marathadi-Saamiyaar- Posts : 17675
Join date : 2011-04-30
Age : 110
Re: Lunch
i am *still* a student. anyway, i never made sambar when i was a grad student.Marathadi-Saamiyaar wrote:Lemme guess... you were once a student ???bw wrote:a lot of sambars are made with a pre-made "sambar powder". for 'arachuvitta sambar', the spices are ground fresh along with coconut and added to the sambar.indophile wrote:The "ground and poured" part - Don't you grind and pour spices for any sambar?
Also, does the name "kadala paruppu" for channa dal indicate that it has something to do with love?
Making "Arachuvitta Sambar" is a sure sign of having entered Maamidom.
making and eating only arachu vitta sambar is a sure sign of having fine taste. making 'poDi" sambar is like making cakes from a cake mix. FAIL!
bw- Posts : 2922
Join date : 2012-11-15
Re: Lunch
bw wrote:
making and eating only arachu vitta sambar is a sure sign of having fine taste. making 'poDi" sambar is like making cakes from a cake mix. FAIL!
garam_kuta- Posts : 3768
Join date : 2011-05-18
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