tag:blogger.com,1999:blog-16540321474986758672024-03-20T04:09:13.800-07:00Cooking with SellaSellahttp://www.blogger.com/profile/04316339205078593357noreply@blogger.comBlogger19125tag:blogger.com,1999:blog-1654032147498675867.post-73080474341569875262017-12-18T12:01:00.001-08:002017-12-18T12:06:00.187-08:00Girija's Special Samayal Homemade Recipe's: Egg Plant poriyal<a href="http://girijacook.blogspot.com/2017/11/egg-plant-poriyal.html?spref=bl">Girija's Special Samayal Homemade Recipe's: Egg Plant poriyal</a>: Egg plant Poriyal(கத்திரிக்காய் பொரியல் தேவை:---நறுக்கிய கத்திரிக்காய்:----4கப்(சதுரமாக வெட்ட வேண்டும்)சதுரமாக வெட்டிய வ...<br />
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<br />Sellahttp://www.blogger.com/profile/04316339205078593357noreply@blogger.com2tag:blogger.com,1999:blog-1654032147498675867.post-73703880347013304702014-10-22T20:50:00.000-07:002014-10-23T08:50:27.078-07:00Tindora plants<b>Tindora plants</b><br />
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Hello veggie growing friends,</div>
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<o:p></o:p></div>
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My Tindora nursery is gearing up for the season. They are
growing like crazy and I am running out of space! I will hold them for one more
week. If you need a plant send me the prepaid code from FedEx. As soon as you
get it, plant it in a pot with some healthy soil and keep it moist. You have to
keep the pot indoors during winter (preferably on your window sill to get as
much sun as possible). You can plant them in your yard as soon as spring
arrives. While indoors, you may have to trim the vines down a bit to keep them
from wrapping around your furniture <span style="font-family: Wingdings;">J</span><o:p></o:p></div>
<img align="left" src="http://i254.photobucket.com/albums/hh85/sellamuthukumar/Cookingpostend.png" height="71" style="border: 0px;" width="320" /><br />
<br />Sellahttp://www.blogger.com/profile/04316339205078593357noreply@blogger.com14tag:blogger.com,1999:blog-1654032147498675867.post-63818478882148420012014-10-14T19:30:00.000-07:002014-10-15T08:57:42.685-07:00Tindora plants<br />
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<b>Tindora plants<o:p></o:p></b></div>
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Hello veggie growing friends,<o:p></o:p></div>
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My Tindora nursery is gearing up for the season. As soon as
they start sprouting, I can send them your way. They are <b>free</b>, but you will need to send me a prepaid FedEx envelope if you
are interested in getting one. Email me for my address and plant availability.<br />
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I have some already sprouting!<br />
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I would like to get some feedback from anyone who already
got a plant from me last year. Is the plant doing well in your yard? Be sure to
cut a few stems and plant them in pots or in water filled bottles before winter
sets in. Store them indoors. You can plant them in spring. These plants start
sprouting while indoors so you may have to keep them trimmed to prevent them
from getting to wild. Would appreciate if you could post some pictures of your
plant. <o:p></o:p></div>
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<br />Sellahttp://www.blogger.com/profile/04316339205078593357noreply@blogger.com4tag:blogger.com,1999:blog-1654032147498675867.post-74057150090138550722013-10-30T20:21:00.000-07:002013-10-31T08:23:40.223-07:00Recipe for 100 Masal Vada<span style="line-height: 115%;"><span style="font-family: Arial, Helvetica, sans-serif;">My
daughter’s school celebrated their annual fall festival last weekend. The main attraction
of course was the various food booths selling a variety of dishes with an
international flavor. I made 100 Masal Vada for the sale. To say they went fast
would be an understatement. Several people wanted to know how to make them.</span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Prep Time:</b> 8 Hours soaking
time</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"> 3 Hours cooking time</span></div>
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<b><span style="font-family: Arial, Helvetica, sans-serif;">Ingredients<o:p></o:p></span></b></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Channa dal 6 cups</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Toor dal 1 cup</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Urad dal 1 cup</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Rice flour 1 cup</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Gram flour 1 cup</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Garam masala powder ½ cup</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Red chili powder ½ cup (as needed)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Salt as
needed</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Ginger 3 inch</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Garlic 12 cloves</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Coriander leaves finely
chopped 2 cups</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Mint leaves finely chopped 2 cups</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">White onion big 4 chopped
finely</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Curry leaf finely chopped 8 springs</span></div>
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<b><span style="font-family: Arial, Helvetica, sans-serif;">Instructions <o:p></o:p></span></b></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Soak channa dal for 8 to 10 hours
in water. Drain the water completely and grind coarsely in a food processor.
Stop when you can still see a couple of full dals.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Grind ginger and garlic coarsely
(separately)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Mix chopped onion, coriander,
mint, curry leaf, ground ginger, garlic, rice flour, gram flour, garam masala
powder, chili powder and salt to the ground chenna dal.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I divided my channa dal and all
ingredients into 4 equal parts and mixed each part separately. So it was easy
to mix.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz8klhKWfY-Gk8Q9ylknXXLeIyJrfvueJA0XIBn0D9N2seDSp-UMRVOoHLx-GB48-mkL4IbcpUpfvFiK5z2pea0LbowZG7vuDWl209_4VmqLo0I4ASUP7QmxfuAtCRebtSBxzJoWnmLPN6/s1600/IMG_3873.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="221" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz8klhKWfY-Gk8Q9ylknXXLeIyJrfvueJA0XIBn0D9N2seDSp-UMRVOoHLx-GB48-mkL4IbcpUpfvFiK5z2pea0LbowZG7vuDWl209_4VmqLo0I4ASUP7QmxfuAtCRebtSBxzJoWnmLPN6/s320/IMG_3873.JPG" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Keep a bowl of water
and wet both hands. Make equal sized balls for uniform sized vadas. <o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYl5FiwdEdfPfduqWUKfEcxQsratJ7h-h6QEF9nbpsyWieSYjUw3XR_x32ImBikpKwxCqd5BrAT2EXNPmP2AraaNEcG6Ma6Gtet5UzieJs_kgeqEzsF4_Ivrx79QXh3hTJ3zoVoconBTn-/s1600/IMG_3866.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYl5FiwdEdfPfduqWUKfEcxQsratJ7h-h6QEF9nbpsyWieSYjUw3XR_x32ImBikpKwxCqd5BrAT2EXNPmP2AraaNEcG6Ma6Gtet5UzieJs_kgeqEzsF4_Ivrx79QXh3hTJ3zoVoconBTn-/s320/IMG_3866.JPG" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Then shape each ball
to flat patties of medium thickness<span style="color: #666666; font-size: 10pt;">.<o:p></o:p></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid4u2Tpd6koIj1IfGobGNg1MPZI1e-d_3HK9ljqwGMPl6E9nqm3rx3i5M1w3ZDn4KLoK7G2Z7Mq4yuCc7mc62UKaQQ-QVPxF2soL-HK96AGs8yTGVQbMjcuj-utWUkZFe3dXKD67WoE9QE/s1600/IMG_3867.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="231" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid4u2Tpd6koIj1IfGobGNg1MPZI1e-d_3HK9ljqwGMPl6E9nqm3rx3i5M1w3ZDn4KLoK7G2Z7Mq4yuCc7mc62UKaQQ-QVPxF2soL-HK96AGs8yTGVQbMjcuj-utWUkZFe3dXKD67WoE9QE/s320/IMG_3867.JPG" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Heat oil in a pan.
Drop each patty into the oil carefully and cook them till they turn golden
brown and crispy.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNZ8eSIMFZy5Mlwi69bbpkoLiDIxe2uYA3WCzyrfgzApybuSDIsuzWmhIHugwUGmtSBn10Himu5xU48jf0Q8S6vmi3eWjDETfVKsg8nUeZxrs1TRge9ZM6aM9whNj-UA3Km0VUJTl5myCB/s1600/IMG_3870.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNZ8eSIMFZy5Mlwi69bbpkoLiDIxe2uYA3WCzyrfgzApybuSDIsuzWmhIHugwUGmtSBn10Himu5xU48jf0Q8S6vmi3eWjDETfVKsg8nUeZxrs1TRge9ZM6aM9whNj-UA3Km0VUJTl5myCB/s320/IMG_3870.JPG" width="320" /></a></div>
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<b><span style="font-family: Arial, Helvetica, sans-serif;">Helpful hints<o:p></o:p></span></b></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">If you didn’t soak the dal long enough,
vada will turn hard</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Do not add water while grinding.
Adding water will make the vada absorb more oil. Food processor works much
better than any grinder or mixer.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Adding the rice flour makes the vada
crispy</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Adding the gram flour helps the
patty bind well so that it will not fall apart when you drop it into the oil.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">If you don’t like garlic you can add
asafoetida</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">You can add green chilies instead
of red chili powder.</span></div>
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<br /><img align="left" height="89" src="http://i254.photobucket.com/albums/hh85/sellamuthukumar/Cookingpostend.png" style="border: 0px;" width="400" /><br />
<br />Sellahttp://www.blogger.com/profile/04316339205078593357noreply@blogger.com0tag:blogger.com,1999:blog-1654032147498675867.post-10822349628486004432013-08-08T21:49:00.000-07:002013-08-09T07:52:00.467-07:00Fruits (& Veggies) of Labor!<div class="MsoNormal">
Here’s a display of today’s harvest.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUf1PYO_0qNNDwLkTQaW1J31ePjzX4W6-RLfzvvq8fw3QZK0j9Mf_YKqVp16LXPYDhIZCya4-3wjxpiTLzzdFrWyy9w122rRBEL25wXRtCdz9xUUouLuzgT11a_skY_klHiF-PPKEUrSro/s1600/IMG_3487.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="188" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUf1PYO_0qNNDwLkTQaW1J31ePjzX4W6-RLfzvvq8fw3QZK0j9Mf_YKqVp16LXPYDhIZCya4-3wjxpiTLzzdFrWyy9w122rRBEL25wXRtCdz9xUUouLuzgT11a_skY_klHiF-PPKEUrSro/s320/IMG_3487.JPG" width="320" /></a></div>
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Sweet, bitter, bland, and spicy produce from our garden. The
egg plant will turn into Bajjis in another couple of hours. Can’t wait! Yummy.
For those of you curious to know what a Bajji is, read on…</div>
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Slice the egg plant and dip them in flour and fry them in
oil…..and you have soft fluffy mouth watering bajjis…. </div>
<br /><img align="left" height="89" src="http://i254.photobucket.com/albums/hh85/sellamuthukumar/Cookingpostend.png" style="border: 0px;" width="400" /><br />
<br />Sellahttp://www.blogger.com/profile/04316339205078593357noreply@blogger.com0tag:blogger.com,1999:blog-1654032147498675867.post-34458894424067091352013-08-08T19:43:00.000-07:002013-11-01T14:17:04.863-07:00Red seedless grapes from our own backyard!<div class="MsoNormal">
2011 spring we planted a grape plant in our backyard. The
vines shot up and there was lush green foliage the first year (2012). No buds, no
fruits. But that was as expected. In the winter, the leaves withered away but
the plant survived.<br />
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<span style="text-align: start;">This spring the plant came back to life and when we started seeing buds in the vines, our joy knew no bounds. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjxcu-9ctprWQx76N_oK_VOJmwD3IO2Ai8sSeEmj4PuGGzY11LbwS6jbZnac_sbsEpmIa_A32r8G7du2cUrYyNXUVFMjPKfrdpRbCb7tR4xX_DU4JAXCAbXnvPsEr_mI1-Grkt1PX3FzQa/s1600/20130320_184540.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjxcu-9ctprWQx76N_oK_VOJmwD3IO2Ai8sSeEmj4PuGGzY11LbwS6jbZnac_sbsEpmIa_A32r8G7du2cUrYyNXUVFMjPKfrdpRbCb7tR4xX_DU4JAXCAbXnvPsEr_mI1-Grkt1PX3FzQa/s320/20130320_184540.jpg" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4d7VdFQeUXOl6VTo4Ee2Ev5siaawqzJ4_jeTsRsXY_8NeorGpL3BcCiZ19A27sr6a9IQs1VhLcDyBq10UF2G9PDPPK0TyKARBnVyeX1uQOQ_ZTHjhmMSOirpYREsJJnko3Dlqt8Np7efD/s1600/20130605_074124.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4d7VdFQeUXOl6VTo4Ee2Ev5siaawqzJ4_jeTsRsXY_8NeorGpL3BcCiZ19A27sr6a9IQs1VhLcDyBq10UF2G9PDPPK0TyKARBnVyeX1uQOQ_ZTHjhmMSOirpYREsJJnko3Dlqt8Np7efD/s320/20130605_074124.jpg" width="240" /></a></div>
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<span style="text-align: start;">Soon the plant was covered in buds and we were eagerly awaiting the transformation. To our pleasant surprise, all the little flowers turned into little green fruits. And in a matter of weeks, the entire plant was loaded with grapes.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbkziUaSr8MxzgjSFNhZiS207QwDkwjdor_aIuq1I7xb1S9qEuVm4DJ3kwn3iRNz9AY2BkR8WzM6_CyAL-iaPLSXvZzUmI_1YhB3MGhc39zzkWBWHGWN72Rky6lJ7Xw74PJe1m8k68z-bo/s1600/20130605_074116.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbkziUaSr8MxzgjSFNhZiS207QwDkwjdor_aIuq1I7xb1S9qEuVm4DJ3kwn3iRNz9AY2BkR8WzM6_CyAL-iaPLSXvZzUmI_1YhB3MGhc39zzkWBWHGWN72Rky6lJ7Xw74PJe1m8k68z-bo/s320/20130605_074116.jpg" width="240" /></a></div>
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<span style="text-align: start;">Of course, now we couldn't wait to see the green fruits turn to red. They started turning red but not the entire bunch…a few grapes in each bunch turned red. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqoNnRc1aTk5ZktKaGzNCK_J5KL6LzMc9KMVwmHlQA3Fk3lt34ikZVqGTbLKT9WX5Mq7TSMHhsjH_1yURGlYEkd88C8mx5KZCujaVPTWaXmxUWDcGB4ar24ws92sqG-xFx-S2CFhw_rN8L/s1600/20130623_104921.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqoNnRc1aTk5ZktKaGzNCK_J5KL6LzMc9KMVwmHlQA3Fk3lt34ikZVqGTbLKT9WX5Mq7TSMHhsjH_1yURGlYEkd88C8mx5KZCujaVPTWaXmxUWDcGB4ar24ws92sqG-xFx-S2CFhw_rN8L/s320/20130623_104921.jpg" width="320" /></a></div>
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<span style="text-align: start;">We felt maybe it was due to the denseness of the leaves which covered the fruits from the sun. So we did a little bit of pruning. After a few more weeks, the fruits began to turn red by the bunch!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwrJyy4Aod1lt9yFyMPs6_qpu8lf-NHKTLXxAFdFftm074BOAoQUGVKCzIAntIDn-0AOrA1qxUHQGxb_yeqFkIVqBRDL1t6B4ihTEFmzuTscPosXVARJBFAIwJRxtiynHtfTzJmNhYDjxq/s1600/IMG_3459.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwrJyy4Aod1lt9yFyMPs6_qpu8lf-NHKTLXxAFdFftm074BOAoQUGVKCzIAntIDn-0AOrA1qxUHQGxb_yeqFkIVqBRDL1t6B4ihTEFmzuTscPosXVARJBFAIwJRxtiynHtfTzJmNhYDjxq/s320/IMG_3459.JPG" width="320" /></a></div>
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We had enough to share with our friends in the neighborhood
and at work. Everyone was surprised that they were from our own garden. The
fruits were delicious.<br />
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We made chutney with the green grapes. Next year maybe we’ll
work on making some wine!</div>
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<img align="left" height="88" src="http://i254.photobucket.com/albums/hh85/sellamuthukumar/Cookingpostend.png" style="border: 0px;" width="400" /><br />
<br />Sellahttp://www.blogger.com/profile/04316339205078593357noreply@blogger.com0tag:blogger.com,1999:blog-1654032147498675867.post-89414299402108176452013-05-27T10:49:00.000-07:002013-05-28T11:12:05.768-07:00Chariot for Arjun and Lord KrishnaChallenge Accepted!<br />
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<span style="font-family: inherit;">Chariot:
The creation of a Chariot befitting Arjun and Lord Krishna!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcTyID_0z92tBATHdFqA-cpkAl8iVmnsiQ8MG4eOLchFevNPwJyqgykBGsVMN3Xbiy7ca8KD068i8PvyBrm7GHxn-ZxJ-EngT1orpRayi0rP8OoDByQG8wQ6JTgfyEGsD10kT2VFzSjEw9/s1600/IMG_2903.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcTyID_0z92tBATHdFqA-cpkAl8iVmnsiQ8MG4eOLchFevNPwJyqgykBGsVMN3Xbiy7ca8KD068i8PvyBrm7GHxn-ZxJ-EngT1orpRayi0rP8OoDByQG8wQ6JTgfyEGsD10kT2VFzSjEw9/s320/IMG_2903.JPG" width="315" /></a></div>
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<span style="font-family: inherit; font-size: 14.0pt; letter-spacing: -.65pt;">Last month, Vidya Vikas (DFW Hindu Temple), celebrated
their Annual Day with scintillating performances from kids – toddlers to
teenagers. Of course one can only imagine the efforts that would have gone into
staging such a wonderful production. Parents, teachers and other volunteers
went all out to prepare the kids and the props required for this grand show.</span></div>
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<span style="font-family: inherit; font-size: 14.0pt; letter-spacing: -.65pt;">I was excited when I was asked to help fabricate a
Chariot for a scene from the Mahabharata. </span></div>
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<span style="font-family: inherit;">I believe that the Ther I created
last year got me this new assignment.</span><br />
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<span style="font-family: inherit; font-size: 14.0pt; letter-spacing: -.65pt;">Well, long story short.... with the able help of one of
the parents - Narayanan, and my husband – Kumar, I was able to create a Chariot
from scratch!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbXFfNG_RsRr0rwduNzW9xibxGmb7IAg7a5Y7x9X9er43Akh-FtpkpxksJnw_vZkGlqz65mdzCnFYruPj3uiV4jGcAv00ImvTIjYSPBeWJaQiG3ItsmHKTdh4bTXIYklveOTTMB4eaFWOD/s1600/ChariotStage1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbXFfNG_RsRr0rwduNzW9xibxGmb7IAg7a5Y7x9X9er43Akh-FtpkpxksJnw_vZkGlqz65mdzCnFYruPj3uiV4jGcAv00ImvTIjYSPBeWJaQiG3ItsmHKTdh4bTXIYklveOTTMB4eaFWOD/s320/ChariotStage1.JPG" width="320" /></a></div>
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<span style="font-family: inherit; font-size: 14.0pt; letter-spacing: -.65pt;">Using a steel pallet dolly as the base frame, we built
the body of the Chariot using planks of woods cut to size.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-AyparN1aDb5rsAuCLMbWHM6urbBNS_lEHsnAWp16M2nu4s2eobhDH42waAe5bSYUI3RbOk1fT5RZ9amMI3fU5pDfMYXhIcVediRTsIP1ZqxS7J0bzaQhzolufkswXE4cfycN6tK0Xrap/s1600/ChariotStage2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-AyparN1aDb5rsAuCLMbWHM6urbBNS_lEHsnAWp16M2nu4s2eobhDH42waAe5bSYUI3RbOk1fT5RZ9amMI3fU5pDfMYXhIcVediRTsIP1ZqxS7J0bzaQhzolufkswXE4cfycN6tK0Xrap/s320/ChariotStage2.JPG" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyPMCT49CocumC8GgIFkd7JdmTgH66FK7MEviacJCPqo3kE_ucFLE6c0JJX_-qxtKVl11tV4zxWsKhofnYoaSQbvdntrj9eYbZN1pAhFncMCIVfos38dH5E_QtWdsyd_58AS8uL33LnE2r/s1600/ChariotStage3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyPMCT49CocumC8GgIFkd7JdmTgH66FK7MEviacJCPqo3kE_ucFLE6c0JJX_-qxtKVl11tV4zxWsKhofnYoaSQbvdntrj9eYbZN1pAhFncMCIVfos38dH5E_QtWdsyd_58AS8uL33LnE2r/s320/ChariotStage3.JPG" width="320" /></a></div>
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<span style="font-family: inherit; font-size: 14.0pt; letter-spacing: -.65pt;">Since the Chariot
had to seat two kids and be wheeled around, safety was our foremost concern.
Needless to say, we ended up making a Chariot so strong that the temple decided
to store it for future use.</span></div>
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<span style="font-family: inherit; font-size: 14.0pt; letter-spacing: -.65pt;">Here are some photos we took during various stages of
production.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8Dn7LOOSScaugAjkZlhbx-f2NNdUw8sjqSMnaVxFI0oGssWqprONzAI0KB5-0TnRYvF1qYVWxs10TAzNbCxjFLF9RaVQzOtbOh0fUnmHozKkdMIpGFZ7OAKZF40tfIRYZE3x-o4Icqh9x/s1600/ChariotStage5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8Dn7LOOSScaugAjkZlhbx-f2NNdUw8sjqSMnaVxFI0oGssWqprONzAI0KB5-0TnRYvF1qYVWxs10TAzNbCxjFLF9RaVQzOtbOh0fUnmHozKkdMIpGFZ7OAKZF40tfIRYZE3x-o4Icqh9x/s320/ChariotStage5.JPG" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCFgfYRGKfoIUdOi_M6_pKhLY35jxMAuTPpWFj5l9lKbfoNLLYdlwkDtBTYYCZYUG72d712B8bgwzxvKg3mK9sf69okwYM9iI9eo1OJ90hD1jTrAgQxy_XDMPuKetLp8Gh5yJD82n2upHc/s1600/ChariotStage6.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCFgfYRGKfoIUdOi_M6_pKhLY35jxMAuTPpWFj5l9lKbfoNLLYdlwkDtBTYYCZYUG72d712B8bgwzxvKg3mK9sf69okwYM9iI9eo1OJ90hD1jTrAgQxy_XDMPuKetLp8Gh5yJD82n2upHc/s320/ChariotStage6.JPG" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFJZqxBB1ds5IoHGttwja_QCMNXz5T_89mMg-oASehGLcuAUJWndk557nrgLMdlK_rxR0o0vmBtcRA2nlrfDEfmp74BE4JzGoWoszWi74aowcZcExdWpNN9TvviWS8XojS5p62jVmJvLWq/s1600/ChariotStage7.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFJZqxBB1ds5IoHGttwja_QCMNXz5T_89mMg-oASehGLcuAUJWndk557nrgLMdlK_rxR0o0vmBtcRA2nlrfDEfmp74BE4JzGoWoszWi74aowcZcExdWpNN9TvviWS8XojS5p62jVmJvLWq/s320/ChariotStage7.JPG" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5XeR7H7fvjwO7H5jt9yhqDhVcaU0maQzX7bYSVn6fg33OKadGKCcJIuM0v6qZ2emhvxofmhKNeV3XzvgSWZJ0b0qfWhsaaVGtfvzXr3NgxThBwM6UgMwq5XAk89wzo-r0kogPQgU4guU7/s1600/ChariotStage10.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5XeR7H7fvjwO7H5jt9yhqDhVcaU0maQzX7bYSVn6fg33OKadGKCcJIuM0v6qZ2emhvxofmhKNeV3XzvgSWZJ0b0qfWhsaaVGtfvzXr3NgxThBwM6UgMwq5XAk89wzo-r0kogPQgU4guU7/s320/ChariotStage10.JPG" width="320" /></a></div>
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<span style="font-family: inherit; font-size: 14.0pt; letter-spacing: -.65pt;">Looking back I am happy about the countless hours we put in to
complete this Chariot. I even had to take a day off from work to give it the
finishing touches. But I am happy to say that, watching the kids perform, it
was all worth it.</span></div>
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<br />Sellahttp://www.blogger.com/profile/04316339205078593357noreply@blogger.com0tag:blogger.com,1999:blog-1654032147498675867.post-40890416072953457262013-04-24T20:30:00.000-07:002013-04-25T11:34:23.260-07:00When is the good time to start a Tindora plant?<div style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;">
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I have quite a few people ask me for Tindora plant. This is
what I would like to share with you all.<br />
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Thank you for visiting my blog. I am happy to note your
interest in Tindora. We have been growing it for over three years now and they
do very well in this Texas weather. Since these plants die in winter I save a
few thick stems of the vine, place some in water and some in soil and keep them
indoors. Some of them survive and some don’t so I end up getting a couple of
strong ones that I plant the following year.</div>
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This year I have had requests from several people like you
requesting me to send them the plants. Unfortunately I don’t have any left to
share this year. However, I am planning to cut and grow several plants this
fall so that I will have plenty to share with passionate vegetable gardeners
like you. Although I don’t plan on charging for the plant itself, I would
request you to pre-pay the postage so that only sincerely passionate growers
will ask for them.</div>
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I will update my blog<b> <a href="http://www.cookingwithsella.blogspot.com/">Cooking with Sella</a></b> as well as my face book page <b><a href="http://www.facebook.com/pages/Sellas-Creations/500891693259574">Sella’sCreations</a></b> with this information. I request you to subscribe to my blog or ‘Like’ my face
book page so that you can receive updates as well as contact me when it is
ready during this fall for your Tindora cutting.</div>
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I am interested in knowing what plants you have been
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<br />Sellahttp://www.blogger.com/profile/04316339205078593357noreply@blogger.com2tag:blogger.com,1999:blog-1654032147498675867.post-13598278113457941252013-04-17T20:30:00.000-07:002013-04-18T09:15:31.047-07:00What is blooming in April ?<span style="font-family: Arial, sans-serif; font-size: 10pt; line-height: 115%;">Spring is my favorite time of the year. When I walk in my
yard I am happy to see all my perennials popping back bigger and stronger year
after year. I love perennials!</span><br />
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<i><span style="background: white; font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;"><a href="http://commons.wikimedia.org/wiki/Scabiosa_columbaria" title="Scabiosa columbaria"><span style="color: windowtext; text-decoration: none; text-underline: none;">Scabiosa columbaria</span></a></span></i><span class="apple-converted-space"><span style="background: white; font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;"> </span><span style="background: white; font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;">'Pink Mist</span>’</span></div>
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<br />Sellahttp://www.blogger.com/profile/04316339205078593357noreply@blogger.com0tag:blogger.com,1999:blog-1654032147498675867.post-23667084189706729972013-04-06T08:43:00.000-07:002013-04-18T08:50:14.076-07:00How did my veggies do in year 2012?Every year we try some new veggie. This year we tried water
melon and squash.<br />
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Water melon (we got 3 melons)</div>
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Squash (they died too quick, we got about 5 squash maybe)</div>
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Our snake guard produced only 2 and that is it!</div>
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We got a huge cabbage.</div>
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Bitter guard did very well as always.</div>
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Tindora, peppers, okra, cucumbers, Bell peppers did very well as always. </div>
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<br />Sellahttp://www.blogger.com/profile/04316339205078593357noreply@blogger.com0tag:blogger.com,1999:blog-1654032147498675867.post-549213327417911832011-04-19T17:57:00.000-07:002012-08-10T11:47:16.831-07:00Growing Curry Leaf Plant<b>Curry leaf plant</b> (Murraya koenigii) "Curry Leaf" plant, a herb, is native to India and Sri Lanka. The aromatic leaves of this plant are used to flavor many Indian dishes, especially in curries.These plants like full sun and grow anywhere between 1 and 3 feet in containers. They bloom in summer; they need a minimum temperature of 55° F. <br />
The most flavorful leaves are produced when the plants are grown in hot and dry conditions.<br />
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<strong>Watering:</strong> They like very well drained soil and preferably be on the dry side. Allow the soil to come to a state of visual dryness between watering. Be consistent in watering and ensure the soil does not go to extreme dryness or constantly wet.<br />
Misting your plants daily with plain water in summer months and occasionally during winter months also help to control spider mites which love this plant!!<br />
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<strong>Fertilizing:</strong> They need fertilizer during growing season, spring / summer months. They are light feeders; use ¼ tsp of fertilizer per gallon of water once a month. When active growth stops in winter, discontinue feeding. Use a balanced fertilizer like a 15-15-15. I use Miracle grow.<br />
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<strong>Propagation:</strong> Easily propagated from seeds, stem cuttings or rooted suckers from the mother plant. I propagate by growing the small suckers from the base of the mother plant. I separate the suckers and plant in good potting soil in gallon pots. Feed and grow them for 1 or 2 months then send them to the shops for sale or share with friends. <br />
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<strong>Texas winter care:</strong> When temperature drops below to 55° bring your pot indoors to a bright window area. Expect your plants to drop some leaves when transitioning to indoor climates. Do not feed during winter. Water only once a week. If you don’t have a bright window you need to move the plant out to sun light 4 hours in a week to give them a boost. <br />
Hardy to Zone 9 and higher for outdoors.<br />
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Curry leaves are also used as a herb in Ayurvedic medicine. Their properties include much value as an anti-diabetic, antioxidant, antimicrobial, anti-inflammatory etc. Curry leaves are also known to be good for hair, for keeping it healthy and long. They also contain iron.<br />
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There is nothing like picking fresh curry leaves just the right amount when you need them.<br />
<img align="left" height="89" src="http://i254.photobucket.com/albums/hh85/sellamuthukumar/Cookingpostend.png" style="border: 0px currentColor;" width="400" />Sellahttp://www.blogger.com/profile/04316339205078593357noreply@blogger.com3tag:blogger.com,1999:blog-1654032147498675867.post-670104990502583472011-04-13T22:29:00.000-07:002013-04-10T06:45:08.563-07:00CilantroI did not realize that Cilantro is a winter crop. As you all now, last winter was pretty severe in Texas and several of our perennials died. But Cilantro actually did very well. In fact one corner of our vegetable bed turned into lush green with the Cilantro crop. When the bed got covered by snow, the contrast between lush green and pure white made my heart sing.<br />
Sow Cilantro fall through spring. This year I had a bunch of them popping out in fall, self seeding from last season.<br />
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Bed in November 2010<br />
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I plant cilantro in several areas of my garden, using it as an edible, live ornamental arrangement in the flower bed as well as in the kitchen garden.<br />
When the plant is young, cilantro is glossy; its finely divided flat leaves resemble those of Italian parsley. Cooks around the world use different parts of this plant. I use the leaves and tender stems in all my cooking.<br />
As the plant stretches to reach its ultimate height of 2 ft. to 2-1⁄2 ft., the leaves turn small and feather like, almost like soft pine needles. The newer, greener leaves are preferable to the feathery secondary leaves, which have a tendency to be bitter.<br />
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Cilantro in March 2011<br />
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Here in Texas when the temperature reaches 80 F the plant goes to a flowering, seeding mode. This year they did well till April. <br />
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Cilantro in April 2011<br />
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We are now half way through April and they are in full bloom. I cut the stalks thinking they will give me more fresh leaves. No such luck. I am going to try growing it in total shade this summer. It is hard for me to accept the fact that I cannot get fresh Cilantro from my garden during summertime.<br />
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<img align="left" height="89" src="http://i254.photobucket.com/albums/hh85/sellamuthukumar/Cookingpostend.png" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px;" width="400" />Sellahttp://www.blogger.com/profile/04316339205078593357noreply@blogger.com0tag:blogger.com,1999:blog-1654032147498675867.post-61565714546149186732011-04-12T09:58:00.000-07:002013-05-28T10:51:16.654-07:00Indian (Tamil) Newyear 2011Saturday, April 9, 2011<br />
We couldn’t have chosen a better day or location to celebrate Tamil New Year! Arbor Hills Nature Preserve in Plano proved to be a great picnic spot. Nearly twenty families participated. Instead of a cookout we opted for a potluck. After a heavy lunch, the adults sought out the biking trails while the kids were busy pelting each other with water balloons.<br />
Enjoy the pictures!<br />
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<img align="left" height="88" src="http://i254.photobucket.com/albums/hh85/sellamuthukumar/Cookingpostend.png" style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px;" width="400" />Sellahttp://www.blogger.com/profile/04316339205078593357noreply@blogger.com0tag:blogger.com,1999:blog-1654032147498675867.post-81397887639853879272011-04-03T11:10:00.000-07:002012-08-10T12:46:22.969-07:00Veggie Bed Coming Along Nicely!We started working on our veggie bed during the first week of March. We added six bags of Mushroom Compost and six bags of cow manure and tilled the bed with a home tiller (Thanks to our friend who let us borrow his tiller)<br />
I used six bags of Cypress Mulch to prevent weeds and to retain moisture in the soil.<br />
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Our raised-bed vegetable garden now has the following plants:<br />
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<strong>Tomatoes</strong><br />
Big Boy Hybrid <br />
Sweet 100 Hybrid Cherry Tomato<br />
Roma<br />
Yellow Plum (new this year)<br />
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<strong>Peppers</strong><br />
Habanera (Both plants did very well last year-yielded hundreds of pepper)<br />
Cayenne (new this year)<br />
Jalapeno (Did very well last year) <br />
Bell Pepper Green Sweet Hybrid (Abundant peppers last year)<br />
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<strong>Egg Plants</strong> (they did OK last year, I am going to pay a special attention this year)<br />
Ichiban<br />
Fairytale<br />
White<br />
Classic Purple Black<br />
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<strong>Cabbage </strong>(new this year)<br />
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<strong>Onions and garlic</strong> (new this year)<br />
<strong>Spanish Peanuts</strong> (new this year)
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<strong>Herbs</strong><br />
Curry Leaf (in several pots, waiting for new homes)<br />
Cilantro (it is a jungle out there!!!)<br />
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<strong>On the trellis</strong> (Vines)<br />
Pencil Pod Black Wax Bean (new this year)<br />
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Tindora (Indian veggie- Lush foliage although yield was not proportionate)<br />
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<strong>On their way:</strong><br />
I have Bitter Guard, Snake Guard, and Okra still in pots. They recently sprouted from seeds and hopefully will reach their permanent homes this weekend (subject to weather and husband co-operating)<br />
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<img align="left" height="89" src="http://i254.photobucket.com/albums/hh85/sellamuthukumar/Cookingpostend.png" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px;" width="400" />Sellahttp://www.blogger.com/profile/04316339205078593357noreply@blogger.com0tag:blogger.com,1999:blog-1654032147498675867.post-44728718560878383672011-04-02T10:32:00.000-07:002013-04-10T09:15:27.582-07:00Welcome Spring 2011<span style="font-family: 'Arial','sans-serif';">I’m excited about spring for many reasons, best among them are the longer days and warmer temperatures.<span style="color: #222222;"> </span></span><br />
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<span style="color: #222222; font-family: 'Arial','sans-serif';">The garden is waking up. It is filled with the scent and color of roses; The migratory birds are starting to return, Here are some blooms of our garden.</span></div>
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<span style="color: #222222; font-family: 'Arial','sans-serif';"></span><span style="font-family: 'Arial','sans-serif';">Pink Carpet of Roses</span></div>
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Belinda's Dream Rose<br />
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Knock Out Roses<br />
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Pin Cushion - Purple<br />
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<img align="left" height="89" src="http://i254.photobucket.com/albums/hh85/sellamuthukumar/Cookingpostend.png" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px;" width="400" />Sellahttp://www.blogger.com/profile/04316339205078593357noreply@blogger.com1tag:blogger.com,1999:blog-1654032147498675867.post-85598548456597293282011-03-23T06:53:00.000-07:002013-04-25T10:24:15.178-07:00Growing Tindora - Indian Vegetable<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: 'Arial','sans-serif';"><span style="font-family: Arial, Helvetica, sans-serif;">Growing Kovai Kai<span style="mso-spacerun: yes;"> </span></span></span></b><a href="javascript:showsm('vid1-ULMWk9XhURU','http://www.youtube.com/v/ULMWk9XhURU?rel=0&iv_load_policy=3','1-ULMWk9XhURU','How%20to%20make%20Tindora%20-%20Indian%20Vegetable%20Recipe','0:00','',false,false);" title="How to make Tindora - Indian Vegetable Recipe"><b style="mso-bidi-font-weight: normal;"><span style="color: windowtext; font-family: 'Arial','sans-serif'; text-decoration: none; text-underline: none;"><span style="font-family: Arial, Helvetica, sans-serif;">/<span style="mso-bidi-font-weight: bold;"> Tindora /</span></span></span></b></a><b style="mso-bidi-font-weight: normal;"><span style="font-family: 'Arial','sans-serif';"><span style="font-family: Arial, Helvetica, sans-serif;"> <span style="mso-bidi-font-weight: bold;">Ivy Gourd - Indian Vegetable</span></span></span></b></div>
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<span style="font-family: 'Arial','sans-serif';"><span style="font-family: Arial, Helvetica, sans-serif;">This is the close up picture of Tindora (common name in India) It belongs to Cucurbitaceous family and its botanical name is Coccinnea grandis. It grows as a vine. It is also known as Ivy Gourd.</span></span></div>
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<span style="font-family: 'Arial','sans-serif';"><span style="font-family: Arial, Helvetica, sans-serif;">It can be grown from seeds or shoots. Growing from seeds will be a lengthy process and might take a couple of years to mature. When propagated from shoots you will get a bountiful crop the same year. </span></span><br />
<span style="font-family: 'Arial','sans-serif';"><span style="font-family: Arial, Helvetica, sans-serif;">A friend gave me a seedling last year. We had a good yield from it. Since the vegetable itself is small, it is easy to miss them in the thick foliage of the vines. My daughter says they are playing hide and seek with us. Harvesting these little gourds is fun.</span></span><br />
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<span style="font-family: 'Arial','sans-serif';"><span style="font-family: Arial, Helvetica, sans-serif;">At the end of the season and before the first frost we cut the thick stem into several 4 inch pieces. We placed some in a cup of water and some in the soil (in pots) and kept them indoors. </span></span><br />
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<span style="font-family: 'Arial','sans-serif';"><span style="font-family: Arial, Helvetica, sans-serif;">Guess I must have a green thumb. Wow all of them shot up. I have one that already has a fruit on it! I had to provide support with stakes as the vines grew and climbed over my blinds. I can’t wait to plant them outside and let them grow wild.</span></span><br />
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<span style="font-family: Arial;">Need a Tindora plant ? Post a comment on this blog get yours free!</span><br />
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<span style="font-family: Arial;">I have 4 plants to give away on a first come first served basis.</span><br />
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<span style="font-family: 'Arial','sans-serif';"><span style="font-family: Arial, Helvetica, sans-serif;">Soon I will discuss how to cook this vegetable.</span></span><br />
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<span style="font-family: 'Arial','sans-serif';"><span style="font-family: Arial, Helvetica, sans-serif;">I saw a vedio of the all facts about Tindora.</span></span><br />
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<span style="font-family: 'Arial','sans-serif';"><span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://www.youtube.com/embed/bzDCzaDg9OM">I enjoyed this vedio hope you will too!</a></span></span></div>
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<img align="left" height="88" src="http://i254.photobucket.com/albums/hh85/sellamuthukumar/Cookingpostend.png" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px;" width="400" />Sellahttp://www.blogger.com/profile/04316339205078593357noreply@blogger.com64tag:blogger.com,1999:blog-1654032147498675867.post-78855043514592535302011-03-14T22:41:00.000-07:002012-08-10T12:49:40.162-07:00Mango Pickle – A South Indian specialty<strong>Ingredients</strong><br />
1. 2 fresh green (sour) hard mangoes <br />
2. 6 tsp red pepper powder<br />
3. 3 tsp salt<br />
4. 1 tsp mustard seeds<br />
5. ½ tsp Asafotida<br />
6. 3 Tsp cooking oil<br />
<strong>Directions</strong><br />
Cut the mangoes into small even pieces; try to keep the green skin intact on most pieces.<br />
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Add salt and red pepper powder, mix it well, taste it and add more salt or red pepper powder if you need. For best results, pick mangoes that are very sour. But if the mango is very sour, then you’ll need more salt and pepper.<br />
Heat the oil in a sauce pan, put the mustard seeds in it. As soon as the mustard seed begin to pop, take it off the heat, add Asafotida and pour the hot mixture on the prepared mangoes and mix thoroughly.<br />
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Allow the pickle to season for a day, place it in an air tight bottle and keep refrigerated. Will be good for 15 days.<br />
Goes well with rice, dosa (Indian pancakes) and tortilla. <br />
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<img align="left" height="89" src="http://i254.photobucket.com/albums/hh85/sellamuthukumar/Cookingpostend.png" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px;" width="400" />Sellahttp://www.blogger.com/profile/04316339205078593357noreply@blogger.com0tag:blogger.com,1999:blog-1654032147498675867.post-25985725606604216702011-02-18T12:59:00.000-08:002012-08-10T12:51:41.303-07:00Green Beans Fry<div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;">
<strong><span style="font-family: 'Trebuchet MS','sans-serif'; font-size: 11.5pt; line-height: 115%; mso-bidi-font-family: 'Times New Roman'; mso-bidi-theme-font: minor-bidi;"><span style="color: #660000;"><span style="background-color: #ffe599;">Ingredients</span></span></span></strong></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: 'Trebuchet MS','sans-serif'; font-size: 11.5pt; line-height: 115%; mso-bidi-font-family: 'Trebuchet MS'; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: 'Trebuchet MS';"><span style="mso-list: Ignore;">1.<span style="font-family: 'Times New Roman';"> </span></span></span></b><span style="font-family: Calibri;">French Beans (Tender and snipped) 2 lbs</span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: 'Trebuchet MS','sans-serif'; font-size: 11.5pt; line-height: 115%; mso-bidi-font-family: 'Trebuchet MS'; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: 'Trebuchet MS';"><span style="mso-list: Ignore;">2.<span style="font-family: 'Times New Roman';"> </span></span></span></b><span style="font-family: Calibri;">Garlic gloves (3)</span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: 'Trebuchet MS','sans-serif'; font-size: 11.5pt; line-height: 115%; mso-bidi-font-family: 'Trebuchet MS'; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: 'Trebuchet MS';"><span style="mso-list: Ignore;">3.<span style="font-family: 'Times New Roman';"> </span></span></span></b><span style="font-family: Calibri;">Ginger<span style="mso-spacerun: yes;"> </span>( 3 thin slices ) You can use as much as you can handle</span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: 'Trebuchet MS','sans-serif'; font-size: 11.5pt; line-height: 115%; mso-bidi-font-family: 'Trebuchet MS'; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: 'Trebuchet MS';"><span style="mso-list: Ignore;">4.<span style="font-family: 'Times New Roman';"> </span></span></span></b><span style="font-family: Calibri;">Sliced almonds<span style="mso-spacerun: yes;"> </span>2 or 3 Table spoons</span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: 'Trebuchet MS','sans-serif'; font-size: 11.5pt; line-height: 115%; mso-bidi-font-family: 'Trebuchet MS'; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: 'Trebuchet MS';"><span style="mso-list: Ignore;">5.<span style="font-family: 'Times New Roman';"> </span></span></span></b><span style="font-family: Calibri;">Dry Basil leaves</span></div>
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<span style="color: #660000;"><span style="background-color: #ffe599;"><span style="mso-spacerun: yes;"><span style="font-family: Calibri;"> </span></span><strong><span style="font-family: 'Trebuchet MS','sans-serif'; font-size: 11.5pt; line-height: 115%; mso-bidi-font-family: 'Times New Roman'; mso-bidi-theme-font: minor-bidi;">Directions</span></strong></span></span></div>
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<strong><span style="font-family: 'Trebuchet MS','sans-serif'; font-size: 11.5pt; font-weight: normal; line-height: 115%; mso-bidi-font-family: 'Times New Roman'; mso-bidi-font-weight: bold; mso-bidi-theme-font: minor-bidi;">Smash the garlic and ginger in a hand smasher. </span></strong><span style="font-family: 'Trebuchet MS','sans-serif'; font-size: 11.5pt; line-height: 115%;">Heat 3 tsp oil in a heavy pan or skillet, add the smashed ginger and garlic, and fry for 1 minute. Add the green beans and fry over low heat. Add salt as required. Keep it covered until cooked (2 or 3 minutes) Stir frequently and leave it uncovered till all the water dries out.</span></div>
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<span style="font-family: 'Trebuchet MS','sans-serif'; font-size: 11.5pt; line-height: 115%;">Add sliced almonds and sprinkle Basil leaves stir and serve hot.</span></div>
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<span style="font-family: 'Trebuchet MS','sans-serif'; font-size: 11.5pt; line-height: 115%;">It goes well with Pasta and rice.</span></div>
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<span style="font-family: 'Trebuchet MS','sans-serif'; font-size: 11.5pt; line-height: 115%;">Here I have used tender fresh beans. </span></div>
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<span style="font-family: 'Trebuchet MS','sans-serif'; font-size: 11.5pt; line-height: 115%;">If you are using regular fresh grocery store green beans, cut the tips and split them into half lengthways so they will cook well in the pan without water.</span></div>
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<span style="font-family: 'Trebuchet MS','sans-serif'; font-size: 11.5pt; line-height: 115%;">If you are using frozen green beans, do not cover it. Stir till all the water dries out.</span><br />
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<img align="left" height="89" src="http://i254.photobucket.com/albums/hh85/sellamuthukumar/Cookingpostend.png" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px;" width="400" />Sellahttp://www.blogger.com/profile/04316339205078593357noreply@blogger.com0tag:blogger.com,1999:blog-1654032147498675867.post-59496780762495262952011-02-18T08:11:00.000-08:002012-08-10T12:53:58.075-07:00Eggplant Poriyal<div class="MsoNormal" style="margin: 0in 0in 10pt;">
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<span style="line-height: 115%; mso-bidi-font-size: 11.0pt;"><span style="color: #660000; font-family: Calibri; font-size: large;"><strong>Eggplant Poriyal – A South India vegetarian side dish.</strong></span></span></div>
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<a href="http://1.bp.blogspot.com/-n8RQ6J0UvoQ/TV6ZOC0K00I/AAAAAAAACLQ/S4IcW0o2Beg/s1600/Onion+and+Ginger+for+poriyal.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="background-color: #ffe599; color: #660000;"></span></a><a href="http://2.bp.blogspot.com/-ioD7ztE--10/TV6ZRHA4i7I/AAAAAAAACLU/wJ_jp784uwI/s1600/Ingredients.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="background-color: #ffe599; color: #660000;"></span></a><span style="font-size: 9pt; line-height: 115%; mso-bidi-font-size: 11.0pt;"><span style="font-family: Calibri;"><strong><span style="background-color: #ffe599; color: #660000; font-size: small; line-height: 115%; mso-bidi-font-size: 11.0pt;">Ingredients</span></strong></span></span><span style="font-size: 9pt; line-height: 115%; mso-bidi-font-size: 11.0pt;"><span style="font-family: Calibri;"><strong></strong></span></span> </div>
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<span style="line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-font-size: 11.0pt;"><span style="mso-list: Ignore;">1.<span style="font-family: 'Times New Roman';"> </span></span></span><span style="line-height: 115%; mso-bidi-font-size: 11.0pt;">2 lbs of fresh egg plant (purple) - cut them into 4 pieces, length ways. </span></div>
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<span style="line-height: 115%; mso-bidi-font-size: 11.0pt;">Leave them in a water filled dish to prevent them from turning brown/black.</span></div>
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<span style="line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-font-size: 11.0pt;"><span style="mso-list: Ignore;">2.<span style="font-family: 'Times New Roman';"> </span></span></span><span style="line-height: 115%; mso-bidi-font-size: 11.0pt;">2 onions (purple) - cut them into thin wedges length ways.</span></div>
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<span style="line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-font-size: 11.0pt;"><span style="mso-list: Ignore;">3.<span style="font-family: 'Times New Roman';"> </span></span></span><span style="line-height: 115%; mso-bidi-font-size: 11.0pt;">2 Tsp finely chopped ginger.</span></div>
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<span style="line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-font-size: 11.0pt;"><span style="mso-list: Ignore;">4.<span style="font-family: 'Times New Roman';"> </span></span></span><span style="line-height: 115%; mso-bidi-font-size: 11.0pt;">3 Tsp Sambar powder. ( Refer glossary for details )</span></div>
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<span style="line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-font-size: 11.0pt;"><span style="mso-list: Ignore;">5.<span style="font-family: 'Times New Roman';"> </span></span></span><span style="line-height: 115%; mso-bidi-font-size: 11.0pt;">6 Tsp cooking oil.</span></div>
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<span style="line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-font-size: 11.0pt;"><span style="mso-list: Ignore;">6.<span style="font-family: 'Times New Roman';"> </span></span></span><span style="line-height: 115%; mso-bidi-font-size: 11.0pt;">Add Salt as needed.</span></div>
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<span style="line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-font-size: 11.0pt;"><span style="mso-list: Ignore;">7.<span style="font-family: 'Times New Roman';"> </span></span></span><span style="line-height: 115%; mso-bidi-font-size: 11.0pt;">2 Tsp chopped coriander leaves.</span><br />
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<strong style="color: #660000; line-height: 115%;"> <span style="background-color: #ffe599;"> Directions</span></strong></div>
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<span style="line-height: 115%; mso-bidi-font-size: 11.0pt;">Heat 3 tsp oil in a heavy pan or skillet, add the chopped ginger and onion, and fry for 2 minutes. Add the cut egg plant and fry over low heat. Add salt as required. Cover it for 3 minutes; open and stir frequently.</span></div>
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<span style="line-height: 115%; mso-bidi-font-size: 11.0pt;">Add the rest of the oil and Sambar powder and stir until the egg plant is tender and cooked. If you like it real spicy, add 2 more spoons of Sambar powder.</span></div>
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<span style="line-height: 115%; mso-bidi-font-size: 11.0pt;">Garnish with coriander and serve with plain boiled rice.</span><br />
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