Narumugaye.. - http://www.youtube.com/watch?v=joJHN_VfY88&feature=fvsr
Ennavale adi ennavale - http://www.youtube.com/watch?v=ac66PWEP7sE
Ariyathe ariyathe - http://www.youtube.com/watch?v=tzeRfnQvPEU
Wednesday, December 16, 2009
Friday, December 4, 2009
Nightlife! at California Academy of Sciences
Don't miss:
- The planetarium show!
- Claude - the Albino aligator
- The half-evolved turtles that live in the pool with Claude. They have a stegosaurus-like conical face, and a pig-like nose!
- The fish that cleaned the aquarium surface
- Lung fish! They have lungs in addition to gills, and 4 fins, that almost seem to be reptile-like-limbs!
- Alligator gar: A huge log-like fish, with an alligator-like nose/mouth/snout
Wednesday, November 18, 2009
Thai yellow curry
Sent by Rama. Haven't tried it yet..
Ingredients:
YELLOW CURRY SAUCE:
* 1 cans good-quality coconut milk
* 1/2 tsp. fenugreek
* 1 tsp. ground coriander
* 1 tsp. black mustard seeds
* 1-2 yellow chilies, OR green or red chilies, de-seeded (or leave seeds in for a spicer curry)
* 1 Tbsp. ground cumin
* 3/4 tsp. turmeric
* 3 cloves garlic
* 1 thumb-size piece ginger, peeled and sliced
* 1 stalk lemongrass, sliced thinly
* 1/2 onion
* 4 Tbsp. soy sauce
* 1/2 cup fresh coriander, including the stems
* 2 Tbsp. brown sugar
* juice of 1/2 lime
* 2-3 kaffir lime leaves, fresh or frozen (find these at Asian food stores), and cut into strips
VEGETABLES (choose from the following, or add your own combination):
* 1 can fava beans, broad beans, OR chick peas
* approximately 2 cups bok choy, baby bok choy, or Chinese cabbage, chopped
* 4-6 shiitake mushroom, sliced
* 1 yellow bell pepper, sliced
* 1 large carrot, sliced
* 1 cup broccoli
* 1 cup cauliflower
* 1/2 to 1 cup fresh basil to finish the dish, roughly chopped if the leaves are large
Preparation:
1. Place 1/2 can of the coconut milk plus all other sauce ingredients in a food processor. Process well. You now have a homemade yellow curry paste.
2. Place 1-2 Tbsp. oil in a wok or large frying pan over medium to high heat. Add the curry paste and gently stir-fry for 1 minute, or until fragrant.
3. Add the other 1/2 can of coconut milk and stir. Now add those vegetables that require the longest cooking time, such as the carrots, mushrooms and cauliflower. Stir well and bring to a simmering boil. Turn down heat to medium, cover, and cook for 5-10 minutes.
4. Add the rest of the vegetables. Stir well and cover, allowing to cook for another 5 minutes (Note: add the bok choy/Chinese cabbage last, as these only take a minute or two, and you want them still slightly crunchy).
5. Remove from heat and do a taste test. Add more salt or soy sauce if not salty enough. If the sauce is too bitter, add 1-2 Tbsp. more brown sugar. If it's too sweet, add more lime juice.
6. Sprinkle the curry with fresh basil and serve with plenty of rice or flat noodles.
Ingredients:
YELLOW CURRY SAUCE:
* 1 cans good-quality coconut milk
* 1/2 tsp. fenugreek
* 1 tsp. ground coriander
* 1 tsp. black mustard seeds
* 1-2 yellow chilies, OR green or red chilies, de-seeded (or leave seeds in for a spicer curry)
* 1 Tbsp. ground cumin
* 3/4 tsp. turmeric
* 3 cloves garlic
* 1 thumb-size piece ginger, peeled and sliced
* 1 stalk lemongrass, sliced thinly
* 1/2 onion
* 4 Tbsp. soy sauce
* 1/2 cup fresh coriander, including the stems
* 2 Tbsp. brown sugar
* juice of 1/2 lime
* 2-3 kaffir lime leaves, fresh or frozen (find these at Asian food stores), and cut into strips
VEGETABLES (choose from the following, or add your own combination):
* 1 can fava beans, broad beans, OR chick peas
* approximately 2 cups bok choy, baby bok choy, or Chinese cabbage, chopped
* 4-6 shiitake mushroom, sliced
* 1 yellow bell pepper, sliced
* 1 large carrot, sliced
* 1 cup broccoli
* 1 cup cauliflower
* 1/2 to 1 cup fresh basil to finish the dish, roughly chopped if the leaves are large
Preparation:
1. Place 1/2 can of the coconut milk plus all other sauce ingredients in a food processor. Process well. You now have a homemade yellow curry paste.
2. Place 1-2 Tbsp. oil in a wok or large frying pan over medium to high heat. Add the curry paste and gently stir-fry for 1 minute, or until fragrant.
3. Add the other 1/2 can of coconut milk and stir. Now add those vegetables that require the longest cooking time, such as the carrots, mushrooms and cauliflower. Stir well and bring to a simmering boil. Turn down heat to medium, cover, and cook for 5-10 minutes.
4. Add the rest of the vegetables. Stir well and cover, allowing to cook for another 5 minutes (Note: add the bok choy/Chinese cabbage last, as these only take a minute or two, and you want them still slightly crunchy).
5. Remove from heat and do a taste test. Add more salt or soy sauce if not salty enough. If the sauce is too bitter, add 1-2 Tbsp. more brown sugar. If it's too sweet, add more lime juice.
6. Sprinkle the curry with fresh basil and serve with plenty of rice or flat noodles.
Recipe links
To record different sites with recipes I've tried/want to try (for my own ease of lookup!)..
Mango cheesecake: http://www.epicurious.com/recipes/food/views/Mango-Cheesecake-105565?id=105565 (tried! will write review in here soon..)
http://awakenyourpalate.wordpress.com/
http://www.sbs.com.au/food/foodsafarirecipe/index/id/61/Pad_thai
http://www.sbs.com.au/food/foodsafarirecipe/index/id/668/Jambalaya
Mango cheesecake: http://www.epicurious.com/recipes/food/views/Mango-Cheesecake-105565?id=105565 (tried! will write review in here soon..)
http://awakenyourpalate.
http://www.sbs.com.au/food/foodsafarirecipe/index/id/61/Pad_thai
http://www.sbs.com.au/food/
Friday, October 30, 2009
Quotes from Rory Sutherland's TED talk
Life lessons from an ad man
* Savings = consumerism needlessly postponed
* We perish for want of wonder, not want of wonders..
* Poetry is about making the new things familiar, and the familiar things new
* Savings = consumerism needlessly postponed
* We perish for want of wonder, not want of wonders..
* Poetry is about making the new things familiar, and the familiar things new
Friday, September 11, 2009
Acchan payar thoran
Black eyed peas (acchan-payyar) thoran, cooked with small onion/cheriulli/shallots. The sauted cheriulli is the essence of the flavor!
Made on a sunday to use up the acchan-payyar I had since a very long time, make something different, and try a mallu dish. Thoran normally has pumpking along with the peas, but I couldn't find pumpkin or squash in the grocery store; so made a dry form of it, better eaten as an evening snack by itself, than with rice.
What you need:
Black eyed peas (should be soaked overnight beforehand)
Small onion/cheriulli/shallots
Garlic
Red chillies
Turmeric powder (haldi)
Grated coconut
Mustard seeds
The blackeyed peas take quite a while to cook, so soak them overnight/for ~6 hours before cooking.
Heat oil, splutter mustard seeds, add haldi, saute the garlic, small onion and red chillies till the onions turn translucent. To this add the coconut and saute till they are slightly golden. Add the peas to this, and stir until coconut is a little brown-ed and peas are cooked.
Made on a sunday to use up the acchan-payyar I had since a very long time, make something different, and try a mallu dish. Thoran normally has pumpking along with the peas, but I couldn't find pumpkin or squash in the grocery store; so made a dry form of it, better eaten as an evening snack by itself, than with rice.
What you need:
Black eyed peas (should be soaked overnight beforehand)
Small onion/cheriulli/shallots
Garlic
Red chillies
Turmeric powder (haldi)
Grated coconut
Mustard seeds
The blackeyed peas take quite a while to cook, so soak them overnight/for ~6 hours before cooking.
Heat oil, splutter mustard seeds, add haldi, saute the garlic, small onion and red chillies till the onions turn translucent. To this add the coconut and saute till they are slightly golden. Add the peas to this, and stir until coconut is a little brown-ed and peas are cooked.
Baingan-Aalu in Peanut curry
Baingin and aalu curry in Peanut sauce. Recipe courtesy chechi.
What you need:
Peanuts
Brinjal/Eggplant/Baingan
Potatoes/Aalu
Garlic
Red chillies
Kadipatta/Curry leaves (can do without)
Turmeric powder
Chilli powder
Dhaniya/Corriander powder
Jaggery
Salt
Use baingan and potatoes in equal measure, cut them into cubes of about 1/2 inch.
Roast peanuts, remove their skin and grind to a fine powder. This should be dry so don't add water while grinding.
Heat oil, splutter mustard seeds, add kadipatta, red chillies, diced garlic.
Add to this the cut potatoes and brinjal and saute for a bit.
Now add turmeric powder, red chilli powder, and dhaniya powder, salt and a little jaggery. Mix well.
When the masalas have mixed well with the potatoes and baingan, add the peanut powder to this. Mix, add water and allow to cook covered.
What you need:
Peanuts
Brinjal/Eggplant/Baingan
Potatoes/Aalu
Garlic
Red chillies
Kadipatta/Curry leaves (can do without)
Turmeric powder
Chilli powder
Dhaniya/Corriander powder
Jaggery
Salt
Use baingan and potatoes in equal measure, cut them into cubes of about 1/2 inch.
Roast peanuts, remove their skin and grind to a fine powder. This should be dry so don't add water while grinding.
Heat oil, splutter mustard seeds, add kadipatta, red chillies, diced garlic.
Add to this the cut potatoes and brinjal and saute for a bit.
Now add turmeric powder, red chilli powder, and dhaniya powder, salt and a little jaggery. Mix well.
When the masalas have mixed well with the potatoes and baingan, add the peanut powder to this. Mix, add water and allow to cook covered.
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