RAW BANANA 65

This is a very different and tasty curry and suitable as a side dish for any get together or a family party. I am often preparing this in my home. This babana 65 goes well with Sambar, Mor kuzhambu and Kuruma. Even with Nendhiran vazhaikkai, this tastes deliciously.

வாழைக்காய் 65

Ingredients:

Medium sized raw banana-6
Finely sliced onion-2
Finely chopped medium sized tomato-2
Small garlic flakes -2 tbsp
Curry leaves- a few
Chopped coriander- 2 tbsp
Chilli powder- 1 tbsp
Turmeric powder- half sp
Enough oil to fry and cook

Powder these ingredients finely:

Fennel seeds- 1 tsp, cloves-1, cinnamon- 1 small piece, cardamom-1, cumin seeds- a pinch, peppercorns-5

Procedure:

Cut the bananas in to ½ inch pieces and fry them in hot oil little by little until they are cooked.
They should be in white colour even after they are cooked and browning will spoil the taste.
Keep them on a paper kitchen towel.
Heat a pan and pour 3 tbsp of oil.
Add the sliced onion and cook them to golden brown.
Then add the tomato along with the garlic flakes, curry leaves and turmeric powder.
Cook the tomato until they are mashed well and the oil floats on the surface.
Add the coriander and fry for a minute.
Add the cooked banana pieces with the chilli powder and salt.
Cook the raw banana for a few minutes mixing well in intervals.
Sprinkle the ground powder, mix well and cook for a few minutes.
The delicious Raw banana 65 is ready now!

Q & A on Recessed Can Lights

Q.

Hi - I came across your site in trying to find answers about LED recessed lighting and thought I would take the chance and email you, I hope that is OK. (Before wasting your time, I am in New York, and understand that you are in SF, so I'll be blunt - I doubt that you will be making money by answering these questions! I will understand if you do not answer. :-)

I have questions to do with a residential remodel project and thought I would come to the experts - you - rather than relying on all of the conflicting answers I have had from local lighting stores & designers!

I am looking at installing remodel recessed lighting throughout the house and would like to be energy efficient - and use LED not CFL.

it seems there are three solutions...(at least 3 different people have told me three different things...)

(1) use low voltage cans - (approx $50) each with LED bulbs (approx $30 each) - total $80 per unit

(2) use regular cans (approx $40 each) with retrofit LED modules (approx $90 each) - total $130 per unit

(3) use dedicated remodel LED cans with integral bulb - approx $230 each

What is your advice please - I'd hate to spend $80 * 40 ($3200) units and have a bad solution, equally I'd hate to spend $230 * 40 units ($9,200) if there is a cheaper option!
Regards,

Mick

A.

Hi Mick,

You don't specify brands here so I can only speak in generalities.
If I were you (and not knowing anything about code requirements there), I would choose option 2.

My reason is this: Installing regular cans will give you more options down the road.
For instance: You might want to try the new Vu1 R30 lamps instead of LEDs.

There will be a number of new products coming out in the near future that I can not even imagine. Most will be designed to directly replace incandescent 65 watt lamps. If you can stick with that kind of fixture you will more likely be able to try them all.

You can always send me a check if you think my advice is worthwhile Mick. Good work is good work, no matter where it is performed. :-)

NOTE: Here in California we must use GU-24 base sockets, and lamps with a special base to fit them, in remodels and new construction (Existing screw-in base fixtures are grandfathered). CA Title 24 mandates occupancy sensors and/or dimmers and/or high-efficacy lights. I don't think you're there yet in New York.

Peggy

Carrot Chutney

Chutney is a kind of coarse watery gravy which pairs well with South Indian Dosa and Idly. It can be had with Rice too. I still remember that my grandma used to prepare chutney using mortar (not to be confused with firearm. In Tamil it is called as ammikal) and she believes this method of preparation adds exceptional taste to the chutney rather than the chutney prepared using a mixer.


Ingredients:



Carrot - 1 cup, grated

Tamarind - a pinch

Urid dal - 2 teaspoons

Dry red chilli - 4 nos

Salt - to taste

Asafoetida - a pinch

Mustard seeds - 1/2 teaspoon

Curry leaves - 1 string

Oil - 3 teaspoons

Method:



1) Scrap the skin of the carrots to remove the dead skin. Then grate them well.

2) Soak tamarind in two tablespoons of warm water. Make sure the tamarind doesn't have any seeds in it.

3) Take a kadai / frying pan and heat oil. Add urid dal, red chilli followed by grated carrots. Saute them well till the raw smell of carrot disappears.

4) Once done, allow the mixture to cool down.

5) Grind the sauteed ingredients in a mixer / food processor by adding salt. After few seconds, add soaked tamarind with water. Grind again to a smooth paste. If required, you can add water for grinding.

6) In a frying pan, heat oil and put mustard seeds.

7) When they seeds splutter, add curry leaves and asafoetida.

8) Add this seasoning with the chutney.

9) The chutney is now ready to be served with Idly, Dosa or Roti. Enjoyyy!

Note:

1) Adjust urid dal and dry red chilli as per requirement.