Thursday, April 22, 2010

Help for Your Poor, Neglected Floor Registers and Return Vents

Add Some Style to Your Home Decor and HVAC System!

Many homeowners spend hundreds and thousands of dollars remodeling, revamping, updating, and upgrading their homes. Between the paint, wallpaper, floor coverings, lighting and plumbing fixtures, furniture, and draperies not a single element is left untouched. Except, of course, the sad beige or gray aluminum floor vents scattered around the home. For those of us with an eye for even the smallest detail, there are now more options than ever to improve the look of your HVAC system floor registers and return vents.

Believe it or not, floor registers are available in a wide variety of colors, styles, and materials. Wood registers add charm and simple sophistication to newer homes, while those made of cast iron, copper, bronze, brass, or nickel lend character and whimsy to older homes. If you’ve chosen granite tile floors or countertops, there are even granite registers that can be custom-matched to your tile or counters. Use other elements in your home for inspiration. What kind of hardware is on your kitchen cabinets? What do your light fixtures look like? What color are your faucets and plumbing fixtures? Matching your vent registers to the dominant style elements in your home will ensure a consistent, uniform look.

Floor registers and return vents also come in a variety of designs and styles. Registers made from metals like nickel, brass, bronze, copper, and iron can be forged into nearly any design, from the simple and elegant to the ornate and bold. The most popular metal designs mimic antique metalwork like that of classic opera grills or decorative wrought iron. These kinds of designs are perfect for remodeled older homes trying to recapture some of the original appeal. There are also wooden and metal registers in more modern, streamlined designs that are perfect for contemporary homes.

Of course, the true design connoisseur will want to consider the many extras that vent and register companies now offer. These include things like louvered or non-louvered models, and filtered registers. Louvered vents let you close them if you want to, which many people believe saves energy and money. In reality, studies have shown that closing vents rarely saves a significant amount of either and might actually damage your heating and air conditioning system. The only time closing a vent might be really beneficial is if several vents are closed off in a large area of a home—like the entire basement or second floor—when it’s not in use. If this is possible in your home, you’ll want to consider louvered vents and registers.

And why stop with floor registers? Cold air returns in the ceiling can be matched to the registers on the floor. For a truly put-together look, shop around for collections that include floor and ceiling registers in corresponding sets.

An HVAC equipment retailer or your HVAC contractor can help you find the styles, colors, and options that are right for you and your home, helping you bring together form and function to create a beautiful space. Also check home stores like Home Depot and Lowe's.


More HVAC System Information from Horizon Services...

Wednesday, April 21, 2010

RAW JACKFRUIT BRIYANI

Briyani with the raw jackfruit is always delicious! But it depends on the sweetness, freshness and the taste of the vegetable.
பலாக்காய் [பலாமூசு] புலவு:

Ingredients:


Raw jackfruit [cut in to small pieces] - 2 cups
Finely sliced onion-3
Finely chopped tomato-3
Small garlic flakes-a handful
Finely shredded ginger- 1 tsp
Chopped coriander- 1 cup
Chopped mint leaves- 1 cup
Salt to taste
Ghee- ¼ cup
Turmeric powder- 1 tsp
Slit green chillies-4
Coconut milk- 1 cup
Ginger-garlic paste- 1 tsp
Chilli powder- 1 tsp
Fennel powder- half sp
Basmati rice- 3 cups
Curd- 2 tsp
Lime juice- 1 tsp


Powder the following ingredients finely:


Black gardamom-1, green cardamom-2, cinnamon- 1 pieces, cloves-3, staranise- half, Fennel seeds- 1 tsp


Procedure:


Clean the raw jack fruit and take out the fleshy part.
Cut in to tiny pieces.
Pressure cook them with little water and salt to 3 whistles.
Drain the water and coat them with giner-garlic paste, half of the turmeric powder, fennel and chilli powder.
After half an hour, deep fry them for a few seconds.
The colour should not change and the pieces should be soft.
Keep them on a paper kitchen towel.
Heat the ghee in a vessel.
Add the onion with the garlic and the ginger and fry them to slightly golden brown.
Add the tomatoes with the greens, slit green chilies and the remaining turmeric powder.
Fry them until the tomatoes are mashed softly and the oil floats on the surface.
Add the fried jackfruit pieces and cook on slow fire until the masala coats the pieces well.
Add the powder and mix well.
Add the curd and cook for a few minutes.
Add the coconut milk, 5 cups of water, and the rice
Cook until the rice is 3/4th done.
Add salt and the lime juice.
When all the water is evaporated, cover the vessel with a suitable lid, and keep it in ‘Dhum’ in a gas oven for 20 minutes.
Mix once in between and pour some ghee around the corners.
Now the delicious Raw jackfruit Briyani is ready!!

Kharada Avalakki - Spicy, crunchy beaten rice

KHARADA AVALAKKI
A wooden cupboard with wire mesh doors stood in the corner of our kitchen with its four legs planted firmly in four stone bowls containing water. We took turns and watered the bowls as and when they dried up due to the heat of summer. We were determined to keep away the formidable ants from entering our dear cupboard which served us as our wishing table!
. The cupboard was a store house of delicious goodies which we enjoyed any time, in between meals or even during our meals.With the dreadful exams over, we had a gala time playing the whole day and hovering around the cupboard now and then for a small treat. With four voracious children around, mother had a tough time replenishing the cupboard.
Father often visited Bangalore on business, and he always carried back the best eats on his return . Plum cakes from the Nilgiris, baskets of fresh grapes from the farms on the high way, crunchy cucumbers from Ramanagaram, luscious water melons grown on the river bed near Chennapatna ,flavoursome Maddur vadais - the list was endless.We adored the Kharada Avalakki which he bought from the famous Gundappa hotel at Bangalore. It was spicy, crunchy and an adictive savoury. The roasted whole cashewnuts and the flavour of ghee added to its rich aroma.
Even after marriage brought me to live in Bangalore, father always remembered to drop a packet of Kharada avalakki for me during his visits to the city.


KHARADA AVALAKKI
INGREDIENTS
Thick beaten rice ( Avalakki) - 250 gms
Cashew nuts (whole) - 100 gms
Copra ( Naturally dried coconut) slivered - 1/4 piece
Roasted gram - 50 gms
Curry leaves - a few
Salt - 1/2 tsp
Chilly powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Asafoetida - 1 pinch
Broken red chillies - 2
Oil for frying


METHOD
1. Heat oil in a kadai
2. In another wide vessel mix salt, chilly powder, turmeric powder and asafoetida and keep aside.
3. Dip a colander with a handle in hot oil and add a scoop of beaten rice into it. The beaten rice will immediately puff up.
4. Immediately lift up the colander from hot oil and allow the oil to drain into the kadai.
5. Add the fried beaten rice into the vessel containing the spice mixture.
6. Fry all the beaten rice, scoop by scoop and add it to the spice vessel.
7. Finally fry the cashew nuts, copra slivers, curry leaves and broken red chillies one by one and add to the fried beaten rice, and switch off flame.
8. Blend all ingredients by shaking the vessel so that the salt and spice coat the avalakki evenly.
9. Finally mix in the fried gram and cool the avalakki.
Store the spicy crunchy kharada avalakki in an air tight container and relish it with tea or coffee .
( If the flavour of fried copra is not desired , raw slivers of copra can be used. Fried peanuts can be substituted or added along with cashew nuts)