I came across a new (to me) blog today, called HomeStyleChoices.com.
Its editor, Robert, is quite a good researcher, and I highly recommend a trip over there....Well, I'll just let him tell you himself:
Peggy
A Note From the Editor
The concept of this website was born out of two things; my passion for home design, with a bent toward the products that flesh out a home, and a desire to share the information I collected about those products with others.
Maybe it’s best that I introduce myself first – my name is Robert Levesque and I founded this site for the reasons just mentioned, among a few others. Not far down that list of reasons was the fact that when I researched the remodeling of my own home, I found the information too scattered, and it took a lot of time to pull it all together and make useful sense out of it.
It is true that there are lots of choices that need to be made when you’re remodeling a home or building a new one. But help is available and hopefully I can provide some of that to you.
Sprinkled throughout this website you’ll find “editor’s notes” and “editor’s comments”. That’s me doing the talking. What I hope to do with these bits of information is provide you with my own opinion, insight and observations on a particular product or subject, as a balance to the factual information presented here.
It’s always helpful for me to hear someone’s own impression or experience with regard to some topic I’m interested in. It’s sort of a ‘real life’ opinion that allows me to make better judgements. My hope is that these bits of information provide similar help to you.
HomeStyleChoices was created to help people in the process of improving their homes. As our header line states, it’s about “presenting choices and helping you choose”.
Tuesday, October 28, 2008
Adai - a mixed lentil pancake
ADAI - a mixed lentil pancake
My friend and I visited each other and played for long hours in our vast gardens at Lakshmipuram, Mysore, on holidays unmindful of the meal timings. We were promptly called in for our meals at the appropriate time wherever we were, by my mother or by her mother. Many a time as we played in one of the gardens, as our mothers chatted away over the compound walls, across the rarely used service lane which separated the two houses. It was fun to shout out my friend’s name across the walls, indicating that my mother wanted to speak to her mother. She did the same to call my mother for a ‘meeting’. The stone bench under the guava tree was very convenient for me to stand up and throw my voice across. Since both the houses stood back to back, and the chatting took place at the bottom of the two gardens, there was total privacy and our mothers could converse even without stepping out of their homes.
Adai is a heavy dish prepared with rice and a mixture of lentils. It can include onions or fenugreek leaves. I sometimes add finely chopped cabbage, grated carrots, or even drum stick leaves .
My friend and I visited each other and played for long hours in our vast gardens at Lakshmipuram, Mysore, on holidays unmindful of the meal timings. We were promptly called in for our meals at the appropriate time wherever we were, by my mother or by her mother. Many a time as we played in one of the gardens, as our mothers chatted away over the compound walls, across the rarely used service lane which separated the two houses. It was fun to shout out my friend’s name across the walls, indicating that my mother wanted to speak to her mother. She did the same to call my mother for a ‘meeting’. The stone bench under the guava tree was very convenient for me to stand up and throw my voice across. Since both the houses stood back to back, and the chatting took place at the bottom of the two gardens, there was total privacy and our mothers could converse even without stepping out of their homes.
On one such occasion my friend’s mother mentioned to my mother that I had savoured THREE adais for tiffin, “Not at all bad.She must have liked my Adais so much!” That day when I returned home, I told my mother about the delicious hot adais , that I ate at my friend’s place. Mother laughed and told me not to go over board while eating outside.
Adai is a heavy dish prepared with rice and a mixture of lentils. It can include onions or fenugreek leaves. I sometimes add finely chopped cabbage, grated carrots, or even drum stick leaves .
INGREDIENTS:
Rice – 1 cup
Tur dal – ¾ cup
Bengal gram dal – ¼ cup
Black gram dal – 1 tbsp
Asafoetida – 1 pinch
Red chillies – 3
Ginger – 1 " piece
Rice – 1 cup
Tur dal – ¾ cup
Bengal gram dal – ¼ cup
Black gram dal – 1 tbsp
Asafoetida – 1 pinch
Red chillies – 3
Ginger – 1 " piece
Cumin seeds – 1 tsp
Curry leaves –a few
Fresh coriander leaves – little
Salt – ½ tsp
METHOD:
1. Soak the rice and dals together with the red chillies for half an hour.
2. Add ginger to the soaked ingredients, and grind into a thick and coarse batter.
3. Add chopped curry leaves and fresh coriander.
4. Mix in the cumin seeds, asafoetida and salt.
5. Chopped vegetables (such as carrots, cabbage, drumstick leaves, onion, capsicum and so on, as per your preference) may also be added at this stage.
6. Let the batter stand for about fifteen minutes.
7. Heat a tava and rub it with a drop of oil using a halved onion.
8. Pour a ladleful of the batter and spread it into a thick and round Adai.
9. Make a hole in the center with the edge of the spatula.
10. Drizzle with oil around the Adai and pour a drop of oil in the centre as well.
11. Cover with lid and cook for 2 minutes.
12. Remove lid and turn over the Adai and add a few drops of oil around.
13. Remove after a minute and serve with chutney, gojju or molaga podi.
Children like to have Adai with jaggery and ghee. Everybody at home prefers to eat the Adai while still hot. The crispy golden crust underneath (similar to a crunchy ama vadai!) and the soft top cooked in steam, makes it almost a two-in-one dish!
My sister-in-law has sent in photos of these dosai kals. These cast iron dosai kals (skillets) are from the temple town of Srirangam, in Tamil Nadu. Here is a link with a history of the temple. The shops outside the temple are famous for selling these kals.
Curry leaves –a few
Fresh coriander leaves – little
Salt – ½ tsp
METHOD:
1. Soak the rice and dals together with the red chillies for half an hour.
2. Add ginger to the soaked ingredients, and grind into a thick and coarse batter.
3. Add chopped curry leaves and fresh coriander.
4. Mix in the cumin seeds, asafoetida and salt.
5. Chopped vegetables (such as carrots, cabbage, drumstick leaves, onion, capsicum and so on, as per your preference) may also be added at this stage.
6. Let the batter stand for about fifteen minutes.
7. Heat a tava and rub it with a drop of oil using a halved onion.
8. Pour a ladleful of the batter and spread it into a thick and round Adai.
9. Make a hole in the center with the edge of the spatula.
10. Drizzle with oil around the Adai and pour a drop of oil in the centre as well.
11. Cover with lid and cook for 2 minutes.
12. Remove lid and turn over the Adai and add a few drops of oil around.
13. Remove after a minute and serve with chutney, gojju or molaga podi.
Children like to have Adai with jaggery and ghee. Everybody at home prefers to eat the Adai while still hot. The crispy golden crust underneath (similar to a crunchy ama vadai!) and the soft top cooked in steam, makes it almost a two-in-one dish!
My sister-in-law has sent in photos of these dosai kals. These cast iron dosai kals (skillets) are from the temple town of Srirangam, in Tamil Nadu. Here is a link with a history of the temple. The shops outside the temple are famous for selling these kals.
Pazhakarudu
There is a lot that is said about preparing a new cast iron kal, before it is ready for use. If a new cast iron kal is used, just as is it is, you will land up with a sticky mess when trying to make adais or dosais, not to mention the impurities and rust that can get into your food! The procedure of preparing a kal is called ‘pazhakarudu’ in Tamizh. It involves washing and soaking the vessel in arisi kanji (starchy water left from boiling rice) for about 24 hours. After that, it is rinsed, dried, and then has some oil coated on it on all sides. The kal turns out better results, as it keeps getting used. I rinse my dosai kal with luke warm water with mild soap and immediately dry it before keeping it away. Before each use, I rub it with a little oil using a halved onion instead of a brush.
Monday, October 27, 2008
Dried Fruit Milky Bread (鲜奶干果面包)
I miss my kitchen very much after a holiday break and I can't resist to do some baking. So I simply make something with whatever ingredients that left in the kitchen cabinet. This recipe suppose a "Sweet corn milky bread 鲜奶玉米面包" but I don't have sweet corn.
So I replaced it with some dried apricot and raisin and it's ok! The bread was quite soft and tender that came with the chewy dried fruits.Recipe from 孟老师的100道面包
(A)
Bread flour 200g
Sugar 35g
Salt 1/4 teaspoon
Egg 35g
Yeast 3g
Fresh milk 100g
(B)
Unsalted butter 15g
Sweet Corn 80g or (40g dried apricot and 40g raisin)
How I made it:
- Mix all the (A) ingredients until smooth and well combine in medium speed with the dough hook mixing machine.
- Add in unsalted butter and mix in low speed. When everything well combine increase to medium speed until the dough become smooth and elastic. It tooks about 10 minutes.
- Add in sweet corn or dried fruits and mix in low speed.
- Transfer to a grease bowl and cover with a cling warp proof for 80 minutes.
- Divide the dough into five portions and shape it into smooth balls. I place it into a 17cm chiffon cake tin for second proofing at about 40 minutes.
- Egg wash the dough and bake at a 180'C preheated oven about 25 minutes.
- Transfer the dough into a cooling rack. I place the bread into a plastic bag when it's still slightly warm (not too hot). I think it could keep the bread a bit moisture at the outside and produce a soft and tender bread. Then transfer to an airtight container once it's completely cool down.
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