In my blog roaming tonight I came across a new blog called Kitchen Planning and Design, Not a lot there yet, but nicely done by a homeowner, Peter, blogging on his research for his own remodel.
Anyway, he pointed me to a new feature on the NARI web site:
A very handy Remodeling Budget Worksheet.
Thank YOU NARI!
Peggy
Tuesday, September 25, 2007
Monday, September 24, 2007
Milagu Vellam
You need
Pepper powder -1 tspn
Turmeric - a pinch
Salt
Buttermilk/beaten curd - 1 cup
Water -1/2 cup
Seasoning
Ghee - 1 tspn
Mustard seeds -1/2 tspn
Red chilly - 1 nos
Methi seeds -1/2 tspn
Curry leaves
Boil half cup water.
Add pepper powder,turmeric and salt.
When it boils and starts to thicken, add buttermilk/beaten curd. When the quanity of water is reduced by nearly half, you can add buttermilk. You need not wait till it becomes a thick paste.
The conistency required is watery.
When the mixture starts to froth on the top, remove from fire. You should be careful at this stage, if you let it boil more, the curd/buttermilk will get curdled.
Take a pan. Add ghee. You can subsitute gingely oil for ghee. Add mustard, red chilly,
methi seeds and curry leaves. Add the seasoning to the milagu vellam.
The word vellam means Water in malayalam and malayalam words are an integral part of Kerala Iyer lingua. As the name suggests, the consistency of the gravy is watery. This is usually prepared for dinner in my house during rainy days.
Very light and healthy milagu vellam can be eaten with hot rice, with pappads or any vegetable side dish as accompaniments.
Pepper powder -1 tspn
Turmeric - a pinch
Salt
Buttermilk/beaten curd - 1 cup
Water -1/2 cup
Seasoning
Ghee - 1 tspn
Mustard seeds -1/2 tspn
Red chilly - 1 nos
Methi seeds -1/2 tspn
Curry leaves
Boil half cup water.
Add pepper powder,turmeric and salt.
When it boils and starts to thicken, add buttermilk/beaten curd. When the quanity of water is reduced by nearly half, you can add buttermilk. You need not wait till it becomes a thick paste.
The conistency required is watery.
When the mixture starts to froth on the top, remove from fire. You should be careful at this stage, if you let it boil more, the curd/buttermilk will get curdled.
Take a pan. Add ghee. You can subsitute gingely oil for ghee. Add mustard, red chilly,
methi seeds and curry leaves. Add the seasoning to the milagu vellam.
The word vellam means Water in malayalam and malayalam words are an integral part of Kerala Iyer lingua. As the name suggests, the consistency of the gravy is watery. This is usually prepared for dinner in my house during rainy days.
Very light and healthy milagu vellam can be eaten with hot rice, with pappads or any vegetable side dish as accompaniments.
Problem Kitchens & How to Fix Them II
There's a new K&B blog on the block called Kitchens & Baths 360, by Leslie Plummer Clagett, the editor of Woman's Day Publications Kitchens & Baths.
She is re-doing her own kitchen on the blog and has introduced us to the space with some photos and a floorplan (rough).
As soon as I saw the images I knew I had to reference them to my Problem Kitchens & How to Fix Them post below.
Leslie's kitchen has at least two of the problems mentioned in my post: Too many doors, and awkward bumps.
Her floorplan sketch just shows the kitchen, without showing the surrounding rooms, so I can't speculate on a solution now.
I'll email her and see if I can find out more.
Peggy
She is re-doing her own kitchen on the blog and has introduced us to the space with some photos and a floorplan (rough).
As soon as I saw the images I knew I had to reference them to my Problem Kitchens & How to Fix Them post below.
Leslie's kitchen has at least two of the problems mentioned in my post: Too many doors, and awkward bumps.
Her floorplan sketch just shows the kitchen, without showing the surrounding rooms, so I can't speculate on a solution now.
I'll email her and see if I can find out more.
Peggy
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