text:
Growing up, Ridge gourd was not a vegetable I liked to eat. I have always known Amma making a dal with this, though I never complained, somehow managed to eat without making a fuss. After marriage, when I made that dal, I got strong opposion from hubby dear for this. Reason being that that dal can never be spicy. Amma even now fondly says that she can't make it as well as her mom did. So Ridge gourd doesn't find itself much on our table. So imagine my surprise when Athamma re introduced this as Kura. Give a vegetable to Athamma and she is bound to come out with either a kura or a chutney.
Since hubby dear has no problem in eating this vegetable as kura, we started including this again. We call anything without dal in it as kura and normally taken with chapatis, though it tastes great with rice too. As its chapatis for dinner without fail, making curry with different vegetable makes my life easy. So every 15 days once, we find ourselves peeling a ridge gourd for dinner. Amma also used to prepare a chutney with the Ridge gourd peels. And I remembered the chutney while cooking with the vegetable.
Amma normally prepares that tokku or chutney when she peels off too much of the skin. Since the dal doesn't really require so much skin, the peel finds itself changed into a chutney. And that's what we did too!
This is a very simple one. You can ingredients like Cumin, Coriander seeds. But we have not included any of those.
Ingredients needed:
Ridge gourd Peels - 1 cup
Onions - 1 small
Tomato - 1 small
Red chillies - 4-5
Tamarind - 1"
Salt to taste
Oil - 1 tsp
Beera kaya Kura, Bitter gourd stir fry, Ridge gourd peel Chutney with Rice ~ our dinner!
Method to prepare
Wash and wipe the ridge gourd. Peel the skin off the Ridge gourd. Chop the other vegetables.
Heat a pan with oil. Sauté the onions, tomatoes, Red chilies and finally the peels. Let it get fried well.
Remove and let it cool. Once cooled, add the salt and tamarind and grind to a smooth paste.
This goes excellently with chapatis or hot rice with ghee!
This is my entry for Weekend herb Blogging hosted by Wandering Chopsticks.. WHB is an event started by Kalyn!
Today marks the last day in Recipe Marathon and that depresses me very much. I have really enjoyed being a part of the team running along with dishes everyday. I wish to thank Siri and Dhivya for coming out with such fabulous idea!
Will update on the menu later, do come back to check!
Saturday, May 31, 2008
Beerakaya Tokku pachadi, Ridgegourd Peel Chutney ~ Andhra Special!
Growing up, Ridge gourd was not a vegetable I liked to eat. I have always known Amma making a dal with this, though I never complained, somehow managed to eat without making a fuss. After marriage, when I made that dal, I got strong opposion from hubby dear for this. Reason being that that dal can never be spicy. Amma even now fondly says that she can't make it as well as her mom did. So Ridge gourd doesn't find itself much on our table. So imagine my surprise when Athamma re introduced this as Kura. Give a vegetable to Athamma and she is bound to come out with either a kura or a chutney.
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Posted by Srivalli 25 comments Links to this post
Labels: Andhra Recipes , Chutney for Rice , Chutney Recipes , Recipe Marathon , Vegetarian Recipes , Weekend Herb Blogging
Friday, May 30, 2008
Lunch Box Series : LBS#34
Today I had great difficult thinking of what I am going to write. It happens at times that I am lost to think of anything. This blog has now come to mean my way of recording small details in my everyday life and I am most happy sharing it with my readers. It gives such good feeling in sharing certain experiences and titbits. Like the books binding yesterday! Hubby dear was telling me that I seem to have triggered so many memories in people with that talk about binding books! This reminds me that Konda again was disappointed getting up this morning, to see her books still not bound. I told her that I will do it by Sunday.
Thinking about the twins, they are utterly bored at home. So we are planning to put them in play school to spend some hours. Thinking about the prospect of leaving them away at a strange place, makes me want to cry. But I guess they will also be ready for school in couple of years. I can still remember the interview we had for Konda's lower KG. Both of us were really panicky, wondering what they were going to ask her and how she was going to respond. They showed her some wild animals and asked where they live. She replied wild Sanctuary. The teachers were taken aback. She was 3 years then. We didn't know who taught her that. But anyway the questions that followed, were much simpler and thankfully the interview got over fast. I am now dreading the interview we might have to attend for the twins!
I am back to thinking hard on the lunch box series, now that Konda's school is reopening. For today's box, its going to Dal with greens and a side dish.We normally make it a point to prepare dal with greens atleast twice a week.And this variety of green is what we call the Seru keerai or one type of Amarnath.
Today's Lunch Box had
Seru akku Pappu ~ Seru Keerai parrupu
Beetroot Stir Fry
Curd Rice
Serukeera Pappu ~ Dal with Amarnath leaves
Ingredients Needed:
Seru Keerai - 1 bunch
Tur Dal - 75 gms
Red chillies - 5 - 6
Tamarind - a small piece
Onion - 1 small one
Garlic - 2 - 3 pods
Tomato - 2 medium
Mustard Seeds + Urud Dal - 1/2 tsp
Curry leaves
Oil - 1 tbsp
Salt to taste
Method to prepare:
Clean and wash the greens well in running water. Let it drain off the water. Chop it roughly
Clean the dal and keep aside. Chop the onions, tomatoes.
Heat the pressure cooker, add oil, then add the mustard, urad dal. .
Once the mustard splutter, add Onions, Curry leaves, Garlic and Red Chillies. Fry till onions are brown, then add the chopped greens. Fry till the raw smell leaves.
Add tur dal and fry well. Then add chopped tomatoes, Tamarind. Add required water. Pressure cook it for 2 - 3 whistles.
Remove the lid, drain the excess water. and mash it with dal masher. You will not be able to mash well if the water is still in the dal. Add salt and add back the water. Cook on high flame for few mins, till you see the dal getting thicker. Remove!
Dal is ready.
Will update the news from my Marathon runners soon!
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Posted by Srivalli 18 comments Links to this post
Labels: Andhra Recipes , Greens - Leafy Vegetables , Lunch Box Recipes , Recipe Marathon , Vegetarian Recipes
Thursday, May 29, 2008
Chicken Masti!
Finally Konda's summer holidays are coming to an end. And I feel so guilty that we didn't take her anywhere during the vacation. Two months just flew, with almost the same thing happening day in and day out! Not that she ever complained, she doesn't actually know about it. She was happy that her Ammamma was here. So she happily spent most days with her, hoping here and there. Even her big bag of books have arrived. I now have the task of binding them pending.
I always loved covering and labeling the notebooks and books. I remember my school days, when it wasn't really a rule to bind with brown paper. I used to select the choicest and glossy news papers for the cover. And bind each one according to different theme. During any of those dull class hour, I found myself looking at those beautiful scenery and being promptly transported to that place! How wonderful it used to be. So sad that kids these days can't enjoy that. Its got to be brown paper now. Then we used to get those lovely attractive labels. I used to select such cute ones and enjoyed writing my name, subject and so many things. These days, the school give their labels printed with their names. I really feel kids are being deprived of so many creative outlets.
Coming to today's recipe, its a chicken that was prepared few days back. Never got around blogging on it. Since this is another one of self created recipe, for want of a better name, hubby suggested this name! He said it was really flavorsome and had a ring of masti around it! What better name than this.
Ingredients Needed:
To be marinated
Chicken - 500 gms
Ginger Garlic paste - 1 tsp
Curds / Yogurt - 1 ladleful ( app 50 gms)
Turmeric a pinch
For the gravy
Onion - 1 medium
Tomato - 1 medium
Cinnamon + Cloves + Cardamom powder - 1 tsp
Poppy seeds powder - 1/2 tsp
Chili powder - 1 tsp
Coriander powder - 1 tsp
Mint / Pudina - about 5-6 big leaves
Salt to taste
Oil - 2 tsp
Coriander leaves for garnish
Method to prepare:
Clean and cut chicken into medium size pieces. Let it drain. Then in a bowl, take the chicken, ginger garlic paste, turmeric powder and curds. Mix well and marinate for 2 hrs.
Heat a pressure cooker with oil. Sauté the onions, when they turn brown, add the tomatoes. Let it become mushy. Then add the marinated chicken along with the marinade. Cook on high flame for 5 mins, while you stir it. Then simmer it down.
Then add the spice powder. fry well. Then add poppy seeds powder. Followed by chilli and coriander powder. Add the mint and coriander leaves. Sauté well. Adjust salt and add 1/2 cup water. Replace lid and put for 1 whistle or till chicken is cooked.
Once the pressure is off, cook again till the gravy is thick and the chicken is nicely coated with it.
Garnish with coriander leaves and serve.
Notes: Since grinding the poppy seeds are so difficult, this time we ground about 100 gms and store it in fridge.
The spice powder that I have mentioned is a roasted combination of the whole spices. We roast them and grind to a fine powder. This gives a great taste to the non - veg dishes. Depending on different recipes, we use this powder. Will make it once for the Basic series. Its a great one to have it ready in the pantry!
This one was quite spicy, so adjust the spice and chili according to your taste!
Marination can be less depending on your needs.
In the recipe marathon for today!
Arundathi made some yummy Mooli and Aloo Parathas today!
Laks whipped up cool and refreshing Mor Kootu. best for these hot summers!
Siri has come out with some wonderful sketchs on Mango
Ranji made a yummy Chocolate Chip Banana bread.
Swati cooked up a combo of Aloo and Parwal.
Bhags says 'Go Healthy' today with her 'Oats bars'.
Divya made a yummy looking curry with Black eyed beans.
Dhivya whip up some cool Brown Rice patties with her leftovers.
Raaga made spaghetti with bechamel sauce.
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Posted by Srivalli 20 comments Links to this post
Labels: Andhra Recipes , Chicken Recipes , Chicken Starters , Dry Curries , Non-Vegetarian Recipes , Recipe Marathon
Wednesday, May 28, 2008
Mango Sevai ~ Rice Noodles with Raw Mango!
Raw Mango or Ripe one? I was always plagued by this question and never could decide if I liked the raw one better or the ripe. I guess I just got to conclude that I love both the best! Come summer and every street you pass by, will be flooded with colour of yellow and orange of mangoes all over the place. Not to mention the bright green raw mangoes. My most favorite one in the raw mango is, of course the variety that we call as kili muku manga. Its not very sour but mild enough to be eaten as such. Its also the variety that's so very popular in the beach sides.
When Arundati announced the theme to be Mango for the WBB, I was really confused wondering what I can make for a brunch. Dishes with raw mangoes have always been chutneys, Mango Rice at home. Ripe ones have always been Ice cream, Milkshakes or Lassi. All these were not suitable for a brunch. I was still thinking on these terms when the thought struck that I could do a Mango Sevai as in a Lime Sevai or Coconut Sevai. Thinking about it, I was surprised why it took me so much time to think of this variety.
After finally deciding on the dish I was going to prepare, getting it actually done was another task. For sevai is not something we use often. Sevai is the dried Rice Noodles that's so much relished and cherished in Tamil Nadu. Very interesting varieties are prepared with this and enjoyed. If you have time and energy you can very well make these at home or else, enjoy the luxury of ready to cook sevais.
I planned for a Saturday brunch, then for a Sunday. Nothing worked out as planned. Finally the poor mango that was to be used, was not raw anymore. To cut the long story short, I was able to finally get this done today!
When you are in a hurry for a quick breakfast fix, this will work out fine. Or you want to enjoy your weekend mornings, this is perfectly fine. I just spent some 10 - 15 mins time getting this done. I loved the difference in the pictures, one is taken indoors and the other, out in direct sun.
Ingredients Needed:
Rice Sevai - 2 cups (200 gms)
Water - 6 cups
Raw Mango, grated - 3/4 cup
Mustard + Urad dal - 1 tsp
Bengal Gram - 2 tsp
Cashew Nuts - 5 whole
Green Chillies - 2 finely chopped
Curry leaves few
Turmeric powder - 1/2 tsp
Salt to taste
Oil - 2 tsp
Method to prepare:
Boil the water in a pan and when it starts boiling add the sevai. Simmer for 2 mins. It gets cooked fast so keep stirring and let it not get over cooked.
Drain it over a sieve and keep it aside. Grate the mango and keep it aside.
Heat oil in a pan. Add the mustard and urad dal. When it splutters, add the bengal gram, cashew nuts. Then add the curry leaves and green chillies. Add the turmeric powder. Sauté well. Then stir in the grated mango and fry well for 1 min in sim.
When you find that mango is kind of cooked well, add in the cooked sevai and mix well. Sim for 5 mins. And its done!
My plate of Mango Sevai is off to dear Arundati who is hosting this month's WBB, an event started by the lovely doctor!
I would also like to thank my dear blogger friends who were sweet enough to think of me and passed me some awards. Thank you Gaurav, Kamala, Uma, Priya, Siri, Vandana, Ranji. I really appreciate your kindness and your support! If I have failed to mention some name, please accept my apologies. My thanks to you too!
On our day 12 of running the Recipe Marathon we have :
Anu as usual is leading the crowd with a beautiful scoop of Rice
Followed by Siri who is carrying another bowl of Rice now with Dondakaya!
Lakshmi has come out with a Varuthu araitha kootu
Ranji with a yummy Puttu and kadala
Swati has dished out some real yummy looking Paneer Jalfrezi
Divya has come out with Tomatillo Salsa
Lets see what the others bring along!
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Posted by Srivalli 34 comments Links to this post
Labels: Breakfast Recipes , Breakfast with Rice Varieties , Events , Mango Dishes , Tamil Nadu
Tuesday, May 27, 2008
Sadda Roti, Bajra Savory Pancake ~ Roti Mela!
I was away for a day and I feel I have so much to catch up! I had energy just enough to write on the post and hit the publish button and then I was off. I took a day off from work and just spent the entire day in bed. Luckily by night I was back to normal. But looks like I can never miss my Monday blues and I had them on Tuesday!
Though I always loved going to school, butterflies literally ran around by Sunday evening. I never missed a day in school, even on a rainy day when the school was closed, I used to go and confirm that its closed before returning home. Still I used to be all apprehensive thinking what I was going to face and it never was easy growing up on that. College was worse as it was something I never liked. I guess its very important to make your child enjoy their school or college, as those are something that can never be recreated in ones life! But since its something that I can't change, I got to live with it.
But then I found it stranger that these Monday blues haunt me even after I started working. Well I simply now live with that! Can't do much about it right. Just like these, there are certain food that keeps you going just by the thoughts. One such item is Sadda roti or Bajra savory pancake or flatbread or whatever you may call it. It is a dish from my childhood. As I have said, my granny used to get this flour from our native and Amma used to make different dishes with this flour quite regularly. My most favorite one was the savory rotti that she. Even now thinking about it, I am craving for another bite. You just got to taste it once, to get hooked to it.
Very authentic Andhra and rustic at that!
I loved it every time Amma made this for me and I was always left reaching more for it even after it got over! I was not able to get the latest picture of it and was able to find this old one in my draft. Will upload with a clearer picture when I prepare it again.
Ingredients Needed:
Sadda Pindi - 1 cup
Onions - 1 medium
Green Chilies - 2 long
Salt to taste
Water to make the dough
Oil for cooking
Method to prepare:
Take the flour in a bowl and add the onions, chilles and salt. Mix well and slowly add water, enough to gather it to a stiff dough. The consistency should be just enough to allow you to pat down as a regular circle without breaking.
Take a wet cloth and divide the dough into equal balls. Take each one and gently press it down using your fingers. If you feel the dough is stickling to your fingers, dab your fingers with water and again pat it out evenly.
Heat a tawa and smear oil over it. Once its hot, simmer the flame and gently remove the patted roti and transfer to the tawa. Since you are using portable cloth, you have the luxury of taking the cloth near the pan and transfer it immediately!
Let it cook on one side and gently flip to the other side. Apply oil and cook well. When you see brown spots, and generally looks cooked, you can remove.
This tastes great as hot or even cold. Amma makes Ground nut chutney to go with this, but I love it as such!
Now this post has again made me go crazy for it! This I am so happy to have as part of my Roti Mela!
Arundathi is running ahead of me with Cake!
With get back with what others bring along once they catch up with us!
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Posted by Srivalli 19 comments Links to this post
Labels: Andhra Recipes , Events , Flour Recipes , Indian Bread , Recipe Marathon , Roti Mela
Monday, May 26, 2008
Sadda Dosa, Bajra flour Pancake ~ 101 Dosa Varieties!
I am getting back to my dosa varieties after a long time . I thought I will attend to it with this recipe. Sadda pindi as I said, is quite a common flour at home. Athamma makes it a point that she has these at regular interval during week. I love dosas of any type and this is no different. This finds itself at our table when we are bored with the other types of dosas. And I must say, its very tasty, not to say healthy!
I am down with fever and the usual other siblings of that, so I dont' find myself energetic to key in long stories related to this dosa, though there are quite a many stories spun around this!
Ingredients Needed
Sadda Pindi / Bajra flour - 1 cup
Wheat flour - 2 tbsp
Salt to taste
Onions - 1 medium
Coriander leaves some
Green chilies - 2 finely chopped
Method to prepare:
In a bowl, take the flour and mix the wheat flour and salt. Then slowly add the water. Mix well as not to have any lumps.
Wheat flour is added just to get the pancake off the tawa, you can ignore it, if you want.
Heat a tawa, smear oil, pour a ladle ful of batter over the hot tawa. Spinkle oil around the edges, so that it comes out well. Before flipping over, garnish the onions, corinader and chillies.
Then flip it over. and cook well.
Serve it with gun powder or ground nut chutney.
On the marathon running, we have!
Siri comes out with her favorite health drink
Dhivya is again tempting me with Choco-Date and Walnut Brownies
Ranji is out with some yummy looking chicken drumettes.
Finally Swati is out with her recipe of chole bhatura
Arundati comes out with some classic Saffron Risotto
Tzatziki who? Don't ask me, ask Bhags!
Raaga makes a discovery with spinach in coconut milk!
Divya turns lady's finger into the authentic south feast!
Lakshmi comes out with some yummy discs made with brinjal!
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Posted by Srivalli 24 comments Links to this post
Labels: 101 Dosa Variety , Andhra Recipes , Breakfast Recipes , Dosa Varieties , Flour Recipes
Sunday, May 25, 2008
Sadda Garallu ~ Pearl Millet Jaggary pancake!
International Food League is another of the ideas from the famous duo, Dhivya and Siri! Left to themselves, they can come up with some of the most craziest things on earth. But I do have to say, I willing fall into whatever plans they have! Their enthusiasm and spirit is hard not to rub on you. And most of times, I am nodding my head even before I could understand what it is. IFL is one such thing. It was one of those days, when I dare to log in while the twins were loitering around. I just couldn't keep away from checking on the blog. My luck, just when Siri pinged me, my twins started pulling me around and I just couldn't even type a letter. Poor girl was telling me all excited about the new thing they thought and there I was, helpless as I saw the mouse and keyboard flying in different directions. Finally I had to log off hurriedly after muttering something to her.
Only the next morning I understood what Siri was saying and I immediately logged in to Dining Hall and checked the post. It sounded so much fun. Do read more about the game and rules here!
I pinged in a private message to Siri and got this puzzle!
I am old and ancient and in many places a staple
health and longevity are wonders I wear like a lapel
My different forms give different taste
one form is enjoyed in the mornings - eaten in haste!
Another form is in form of soups and porridge
Or in forms of plain or stuffed breads
I thrive in the hot summers..But make you feel good and warm
I am good to people although many just use me for feeding birds and cattle in farms
I am just no mean and lowly grass with striking resemblance to maize
I have 'pearls' of wisdom to share if you want, to listen to me with grace
People with celiac turn to me
I give you fiber and irons, so rich i am for the world to see
Now sit tight and give it a hard thought - be clever be sane
to guess who I am, the highly nutritious and healthful whole grain.
I was so sure of the answer yet I sent it as Wheat to Siri. And she gave another clue. I was banging my head for being an idiot! It was Millet. Siri was referring to Bajra or Sadda as we say in Telugu. I said I have Ragi, which is called Finger Millet.
Both Bajra and Ragi are quite common at home. So I went along with Bajra to go Siri's thoughts. Bajra is known as Sadda or Sajja in Telugu.
With Sajja Pindi or Bajra flour, we make different dishes like garralu, Rotti and Dosa. I made all the three for the IFl! Each one was really enjoyed with much relish.
Sadda Garallu ~ Pearl Millet Jaggary pancake.
Ingredients Needed;
Sajja Pindi - 2 cups
Jaggary - 1 cup
Cardamom - 3/4 tsp
Grated coconut - 2 tbsp
Poppy Seeds - 2 tsp
Oil for cooking the pancakes
Method to prepare:
Soak the jaggary for half hour for it to get soft. Melt it in about 1 cup water over heat to get a jaggary liquid. This should not be cooked beyond the point the jaggary gets dissolved. Remove from heat and let it cool. Strain it if you find any scum is found in the jaggary. Then add the cardamom and let it just get heated up so that the cardamom leaves its aroma.
In a bowl, take the Sadda pindi, add 1 tbsp of grated coconut to the flour. Mix well. Then slowly add the jaggary water and gather to form a dough. The consistency of the dough should be such that, when you make balls and pat it down, it should get rolled out and should not break on the edges.
For rolling out, you can use plastic bags, wet cloth or banana leaf. Divide into equal balls. and gently pat it down to form a 5 to 6 inch circles. Press the poppy seeds and the remaining grated coconut over it, so that its sticks.
Heat a tawa, spread oil and gently remove the patted pancake over it and cook on both sides. These can be deep fried, but we prefer them shallow fried garallu.
Everything got to be cooked on medium heat as else it might turn little bitter.
This is my International Food League entry and I am also sending this to dear EC, who is hosting the Think Spice, Think Cardamom event, an event started by Sunita.
I have been thinking for long about a cardamom dish but we mostly add them as flavoring spice in most of our sweet dishes. And this garralu tastes yummy with cardamom aroma teasing us to core!
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Labels: Andhra Recipes , Deep Fried Indian Sweets , Events , Flour Recipes , Indian Sweets , Traditional Indian Sweets
Saturday, May 24, 2008
Rava Upma Recipe
Preparation Time : 5 mins
Cooking Time : 10- 15 mins
Serves - 2
Ingredients Needed
Rawa / Semolina – 1 cup
Onions chopped – 1 cup
Green chilies – 2 long
Water – 2 & 1/2 cups
Salt to taste
Ghee - 2 tbsp
For Seasoning:
Mustered – ¼ spoons
Channa dal – 1 spoon
Urad dal – ½ spoon
Curry leaves – 5 to 6
Cashew Nuts for topping.
Oil – 1 tbsp
Peanuts - 1 tbsp (opt)
Method to prepare:
Roast the rava in Ghee for 5 mins. Once its done, remove and keep it aside.
Add oil to the tawa, when it is hot, add the mustard and let it splutter. Then add curry leaves, chopped chillies, Bengal gram and cashew nuts. Let it fry for 2 mins.
Then add the chopped onions, sauté till onions turn slightly brown in colour on the sides.
Now add water and salt, cover with lid. Bring it to boil.
When the water starts boiling, sim it and add the roasted rava slowly so that lumps are not formed. Add Ghee around the tawa. Cover it again and let it get cooked for 5 mins. Remove the lid and again add ghee around the borders. Mix well and let it rest covered for another 5 mins.
It will be done by this time!
Traditionally authentic Andhra dish is Pesarattu Upma. But Upma on its own tastes great!
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Labels: Andhra Recipes , Breakfast Recipes , Events , Recipe Marathon , Upma Varieties
Friday, May 23, 2008
Lunch Box Series : LBS#33
The love I have for Pulihora can't be actually summarized in words! Still I may try to make an attempt.From time immemorial, I remember Amma making Puliyodarai or Tamarind Rice, every week without fail. And every week we look forward for the day to arrive. Infact Pulihora became so regular as a Saturday lunch, we decided we skip it for couple of weeks, just to bring a freshness to our menu. But end of two weeks, everybody felt its not worth spending a Saturday without Puliyodarai to highlight our lunch.
Saturday and Sunday menus have always been a long one at parents place. I continue to follow the Sunday sentiments, though Saturday is not the same at my home off late.Well Amma was able to follow that more because all of us used to have the weekend off, so she could always plan elaborate lunches and dinners. But with us both working, we find its not really possible to plan for anything more than decided 3-4 items. Amma makes the typical Pulihora, which never fails to impress our taste buds. Infact my sil's family love this so much that I always have this as a regular menu.
This time too, it was different. But Athamma said I can make this to be packed for lunch as they were traveling the day. When I told Amma that I am going to make this, she was all excited in telling me the new recipe that she tried recently. She got this recipe from Dad's friends, who stayed with them, during their trip and Aunty, who is a tamil brahmin, prepared this for their travel. Amma said that it tasted like the temple puliyodai that we get here. Nothing can beat that in my opinion. So this time when I wanted to prepare this, I asked Amma for the recipe and got down preparing. Since I was preparing for 15 people, the mix took pretty long time to get done. But the result was just awesome. I managed to have some for our lunch box too and it was simply great! Made a new variety of potato fry to go with the tamarind rice and the combination was simply too good.
If you are looking for a classic Tamil Bhahmin Puliyodarai recipe, then this is it!
Today's Lunch Box had
Pulihora or Puliyodarai
Potatoes with Tamarind
Curd Rice
Pulihora or Puliyodarai ~ Tamarind Rice in TamBrahmin style
Preparation Time: 30 mins
Cooking Time: 15 mins
Cuisine: Tamil Nadu
Ingredients needed:
For the rice:
Cooked rice - 2 cups (400 gms)
Asafetida - 1/4 tsp
Turmeric - 1/2 tsp
For the gravy or pulikachal
Tamarind - size of a lemon.
Red chillies - 5
Bengal Gram - 1 tbsp
Ground Nut - 2 tbsp
Mustard Seeds - 1 tsp
Curry Leaves - 1
Salt to taste
Oil - 150 ml
For powder (dry roasted)
Coriander Seeds - 2 tsp
Bengal Gram - 1 & 1/2 tsp
Red Chillies - 10 nos
Whole peppercorn - 10 nos
Fenugreek - 1/4 tsp
Separate powder
Sesame seeds - 2 tsp (opt) (dry roasted)
Method to prepare:
Soak tamarind in water for 30 mins. Extract thick pulp from it.
Cook rice and spread it over a big bowl. Add oil to make sure the grains are separate. When the rice is still hot, add the hing and turmeric. Mix well. This gives out such a beautiful colour and aroma, its just too good.
Meanwhile, dry roast all the ingredients for the powder and grind it once it is cool. Excepting Sesame powder, everything else needs to be ground together. Powder the Sesame seeds and store it separately.
Take a kadai, heat oil and add Bengal gram, Urud dal, Ground nuts, mustard seeds. Once it splutters, add curry leaves and red chilies.
Add the tamarind pulp to the above, salt, add required amount of water to boil. Once its boiled well and becomes semi solid, add the ground powder and cook well for 10 mins on sim or till oil comes out.
Once its done, mix it to the rice. Adjust salt and finally mix the ground sesame powder and mix again.
As any tamarind rice, this tastes great when prepared in the morning and had for lunch. Also a wonderful dish for traveling packing.
Potatoes with Tamarind
Ingredients Needed:
Potatoes - 250 gms
Onion - 1 big
Tamarind - size of marble.
Salt to taste
Chili powder - 1 tsp
Coriander powder - 1 tsp
Turmeric powder a pinch
Oil - 2 tsp
Curry leaves
Mustard + Urad dal - 1/2
Method to prepare:
Boil potatoes in a pressure cooker. Best way to pressure cook potatoes is by cutting them halve. Once they are cool, peel the skin and roughly chop them to small pieces. The potatoes need not be fully cooked. If they retain they shape, its good.
Soak Tamarind in water and extract pulp.
Heat a pan with oil. Add the seasoning. Once they splutter, then add the onion juliennes, salt, turmeric and sauté well till they are brown. Then stir in the cooked potatoes. Mix well. Add the tamarind pulp. Cook on high for 2 mins. Sim
Then add the chilli and coriander powder. Mix well. Sim for 10 - 15 mins or till you see that everything is well blended.
This goes very well with tamarind. You can even make a deep variety of this by adding less water in the tamarind and more oil while you roast it.
We normally add tomatoes or else just like that. This is the first time I made with puli and the taste was yummy!
We are into our 7th day of running for the marathon and I have two buddies running more faster than me!
Siri did her sprint with an yummy Egg puffs!
Anu is out with a tempting Streamed Wantons!
Lak is teasing with a Pudina Rice!
Divya comes out with an yummy looking Rava Kesari!
Swati is out with a authentic Momos and Dimsums
Dhivya is out with a beet!
Ranji dazzles us with a Papdi Pizza!
And know how Bhags got Hooked!
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Posted by Srivalli 29 comments Links to this post
Labels: Dry Curries , Events , Lunch Box Recipes , Recipe Marathon , Rice Recipes , Tamil Nadu
Thursday, May 22, 2008
Onion Chapati ~ for Roti Mela!
I was seen hoofing last evening! Well rather mentally I must confess. For finally hubby dear took the camera for a check up and found himself in the most embarrassing situation. The camera was all hale and healthy and the service man was giving looks that asked if the heat has affected us! Hubby dear called me from the shop and told me this news and I was mentally jumping up with joy! He said I can now cook how many ever dishes I want in the night, so I have two new dishes ready! I have a chicken dish and a chapati! I will reserve the chicken for later and proceed with my favorite chapati variety.
I am sure this must be a common dish at many homes, but this is my favorite one and I can't miss this out from my Roti Mela. Amma used to make this for me whenever she makes non-veg for others. We call it Onion Chapati as its mixed with onions and spices and roll out as chapatis and cooked. How wonderful! Infact, I used to look forward to those days when it was non-veg for dinner, as I would get to have my lovely Onion Chapatis. Dad and hubby dear would feel bad that I won't have anything interesting for dinner, but I always tell them that, nothing can beat this chapati in its taste and my love for it.
The aroma that comes out while you roast the onions and chapati in oil, you got to experience to know what I am talking about. The many dinners when I have longingly sat for a feast with Onion Chapatis, my folks would wonder what's so special about it. Infact as Amma used to make these only for me, she would want to know why I used to like it so much. But it was a real treat when, one day she happen to eat this and got hooked to it. So after that, whenever she made these for me, she used to make it for herself too. I always wonder how small and simple dishes like these, kindle so much of our childhood memories and I long for those days back!
Still I find it strange that I don't find myself preparing my childhood favorites so often. And those times I do, I get elated when Konda likes them too. I know I got to give her such special memories for her to remember on. Yet it becomes special when our kids love the same things we liked as kids. So I was happy to remember that taste again, as I was cooking this after a long time. Last night when it was chicken masti at home, I remembered this chapati and made for myself. And hubby dear remembered that Rhim gim song and played it for me! What else can I ask for, I felt so many memories washing by me!
Ingredients Needed
Wheat Four/ Atta - 1 cup
Onions - 1 medium
Coriander leaves - 1/4 cup
Red chili powder - 1/2 tsp
Salt to taste
Cumin powder - 1/4 tsp (opt)
Turmeric powder a pinch (opt)
Butter / Ghee - 1 tsp
Oil - 2 tsp for cooking
Water to make the dough
Makes about 3 chapatis
Method to prepare:
Chop Onions as juliennes. Coriander very finely. In a big bowl, take the wheat flour. Mix the salt and ghee. Rub well.
Then add the chopped onions along with the spices. Mix well so that the onions are coated with flour. Then slowly add the water to the flour. Gather them together and make a soft, pliable dough.
If you want, you can let this rest for 10 mins, else roll them out immediately.
Heat a tawa and once its hot, place these rolled out chapatis and cook on both sides applying oil. Takes about 1-2 mins for it to be cooked.
Serve this with pickle and curds, the best combo I have ever taste.
But this capsicum fry was also simply too good. It was just fried in oil along with onions and then finally topped with groundnut powder. Tastes great.
Simple way of making chapatis can be found here.
These onion chapatis are on its way to Sarah, who is hosting an event called Tastes To Remember! how wonderful! I have almost most of my dishes reminding me of my childhood days!
Well we are going steady into the 6th day of the marathon.
Siri comes with a love smitten Tomato Coconut chutney!
And Anu is going to hide while eating a Raspberry and Blueberry Muffin!
Lak has come out with a Kashayam
Raaga has dished out some Vegetable Focaccia.
When we find we need to do some poriyal, we think of this and yeah Divya has done the same - Cauliflower-Peas poriyal
And Ranji is out with a Jhovan
While you are at it, pls be sure to check out Divi's colourful chips!
Not to be left out, swati has made it a point to dish out a Coriander Mint Chutney!
And you think Bhags can be far away, nay check out her Baked Chapati
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Posted by Srivalli 34 comments Links to this post
Labels: Events , Indian Bread , Recipe Marathon , Roti Mela , Stuffed Parathas
Wednesday, May 21, 2008
Andhra Mutton Pepper Fry!
Preparation Time: 15 mins
Cooking Time 15 mins
Cuisine: Andhra
Ingredients needed:
Mutton -1/2 kg
Onion - 200 gms
Tomato - 100 gms
Ginger - Garlic paste - 1 tsp
Turmeric powder a pinch
Chilli powder - 1/2 tsp
Pepper powder - 2 tsp
Salt to taste
Curry leaves
Coriander leaves
Oil for cooking
To be Dry Roasted
Poppy seeds - 1 tsp
Fennel seed 1/2 tsp
Pepper corns - 4 nos
Coriander Seeds - 1 tsp
Cumin 1 tsp
cinnamon - 1 small piece
cloves - 2
cardamom - 2
Method to prepare;
Finally garnish with finally chopped coriander leaves and with lemon, onions.
Anu has come out with a bell pepper dish. Dhivi comes out with fried Herb Mozzerella!
Ranji comes up with Homemade Banana Chips While , Divya is out with a Carrot Rice
Swati is out with a bending beckham theme, that is with Aloo Gobi
And Bhags is out with Spanakopitta, same as our desi puffs!
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Posted by Srivalli 22 comments Links to this post
Labels: Andhra Recipes , Meat Recipes , Non Vegetarian Starters , Non-Vegetarian Recipes , Side Dishes , Vegetarian Starters
Tuesday, May 20, 2008
Kasara Kaya Vepudu!
Life at times can be real case of irony! What else can I say on my current situation. Just when I am needed to blog on recipes everyday for the Recipe Marathon, I am finding myself without anything on hand. As I said, my camera has given up on me. The flash has gone for a toss and so I can't take any shots in the night, which is when I prepare something new! The camcorder doesn't have a flash and so can't take night shots again!
One fine morning, the camera was all foggy after a night out in a too chilled AC room. My kids, I have seen, sleep only if the AC is at a particular temperature. Even a point less and you will see them waddling away in the dark. So this particular night, somehow it got too chill and the lens got foggy. Though it was clear by the evening, the flash stopped working. I have been managing with it for a while but now its completely given up on me. Only option is either get it repaired or buy a new one So I need suggestions on which model is good! That is to take food pictures of course.:)
Until I get my camera back in action, I might have to ransack my draft for pending recipes and uphold my name! I can't look wanting at the time most required right! So till then you might see some unrelated recipes coming out daily! What else can be so unrelated than this stir fry on Kasara Kaya, a native of Ananthapuram District in Andhra! Infact I did a guess on this vegetable and not many knew what it was. I am still not sure of the English name for it. But I kind of think it might be called Indian gourd but then again I am not sure.
This is something that my in laws love and my father in law gets these for Athamma. Though this was prepared in my SIL's place! The entire kilo of this vegetable was cleaned and cooked much to their merry! It tastes most like bitter gourd and if you are fan of bitter gourd, you might like this. Though I am not. I clicked these for sheer need to record!
Preparation Time : 20 -30 mins
Cooking Time : 15 mins
Cuisine : Andhra
Ingredients Needed
Kasara Kaya - 250 gms
Onions - 1 medium
Red chilli powder - 1 tsp
Turmeric powder a pinch
Salt to taste
Oil - 2 tsp
Mustard Seeds + Urad dal - 1/4 tsp
Grated Coconut - 1 tsp
Fried Gram - 1 tsp
Garlic - 2-3 pods
The vegetable looks as shown in the picture. You need to remove the tips. They actually come off if you break them. Since these are small in size, its takes a while to clean all of them.
Once its all removed, clean in running water and chop the onions.
Heat a pan. Add oil, then temper with mustard and urad dal. Then sauté onions till its pink. To this add the washed kasara kaya.
Add salt and turmeric. Simmer for 10 mins. Cover it and check after 10 mins. Stir and add chili powder. Mix well. and let it get cooked for another 10 mins. You know its cooked by seeing the green colour turning brown or black.
Once its cooked, garnish it with a powder made with coconut and garlic. You can even add the fried gram powder. We don't add coriander powder. This goes well with dal and rice.
This is my entry for this week's Weekend Herb Blogging, hosted by Cate from Sweetnicks, an event started by Kalyn.
Other runners:
Siri - Moroccan Spaghetti
Lak - How to set Curds
Dhivya - Banana Cake
Ranji - Methi Dosa
Raaga made a Vegetable Dosa
Bhags tries her Lucky number seven
Swati comes out with Methi wali Kaddu ki Sabzi
Anu comes with dripping Sauces!
Divya gets some snack Moong Dal Sundal
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Posted by Srivalli 22 comments Links to this post
Labels: Andhra Recipes , Events , Recipe Marathon , Stir Fry , Vegetarian Recipes , Weekend Herb Blogging
Monday, May 19, 2008
Majjiga Mirapakaya, Moor milagai, Dahi Mirchi!
Mor Milagai is a class of its own! I guess its also referred as Majjige Menasu/Balaka in kannada or can be translated as Yogurt Chillies or Moor Molagai in Tamil. This is a great combo with Peruguannam or Thayir Sadam. And not to say about eating these with Dal rice that hubby dear loves! Andhra is known for its affectation with chillies, be it red green or anything chili! So it was no surprise to see Athamma saying that hubby dear loves Majjiga mirapa with Pappu annam.
Having grown up in Madras, I am more familiar with Moor Milagai. Have always loved eating these with the thayir sadam. Amma takes up this task come summer! One incident I remember was the first time that Amma was trying this out during my high school. We use aluminum utensils for deep frying and certain cooking and Amma thought drying these yogurt soaked chilies would be good in them, she did. Only to find that the chillies were leaving a very stark imprints in the utensils. She had to discard the vessel because of that. Other than those couple times, Amma had not attempted making these again.
So I was very excited at the prospect that Athamma wanted to make these at home. I believe she used to make these very regularly at their place. When she visits her daughter's place during summer, she comes back with a big batch of these Majjiga Mirapa Kayyalu and Biyam Vaduyallu because hubby dear loves these. I wanted to know how Amma used to make these and found them to be the same. When we found ourselves with a big batch of long firm green chillies, we couldn't wait for longer. It was fun watching Athamma soaking these in curds everyday and running around with the vessel to catch the sun in its zenith! She says these dries well when spread during the mid day. And you can imagine how hot it would be anytime of the day here! She also insisted I take all the different stages in its drying. But just my luck, excepting for few shots, I am unable to locate the rest!
But apart from these, you also have the hotels here offering a handful when you order packed lunch. So I have my share always reserved with my colleagues who order typical tamilan meals. Mor Milagi are revered items and much in demand! But I make sure I have mine in store always.
Here's how you go about it.
Ingredients Needed:
Firm Green Chillies - 10 nos
Curds/ Yogurt - 1 cup (first time)
Salt- 1 tsp
Method to prepare:
Wash and wipe the firm green chillies. Mix the salt to the curds and beat it to a smooth consistency. Slit the chillies in middle, make sure you don't completely cut them off from their stalks. If you want you can remove all the seeds .
Soak these chillies in curds for about 3 to 4 days. By then the chilies turn their colour.
Remove the chilies from the curds and dry these in hot sun. By night, put them back in the vessel that has the curds. You can add more curds if you find them.
This way repeat for about 3-4 days. The chillies are completely pale yellow by the time they have absorbed enough curds and are dried well.
Store these in air tight container. When required, fry these in medium hot oil, for a crisp tangy chillies.
The temperature of the oil is important as if its too hot, it will get over burnt or less heat, they don't get fried well. Result will be soggy chilles. So right temperature is very important.
This is the basic way of doing it. At times the curds can be favoured with cumin, coriander or amchor powder. When chilies are soaked in this curds, it absorbs that taste.
Raw and Fried Mor Molaga with Curd Rice!
This is my entry to Dee's AFAM. Now don't ask me how chillis to her Raspberry event. You can know all about this fiery inclusion in a sweet raspberry event in Dee's comments section! My dear friend came up with the novel research which says that chillies are berries. Poor Dee was forced off hand to say we can send a chille dish And I found myself in the most ironical situation!. I can't send her an everyday dish, so I had to make these specially for the event!
Hope I don't find pellets coming my way from Maheswari, who thought sweet fruits will find its way to the event she started!
And we are still running for the Recipe Marathon!
Here's the update on all runners!..
Siri makes a delicious looking Spinach Pastry!
Ranji starts the marathon with Blueberry Muffin
Lak dished out some yummy Onion Kulchas
Can't believe that Anu came out with a Jam!Grape Jam
Swati makes Shimla mirch Paneer Bhurji
Divya makes some Sour Cream Cranberry Muffins
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Posted by Srivalli 31 comments Links to this post
Labels: Andhra Recipes , Events , Pickles/Pappadams , Tamil Nadu
Sunday, May 18, 2008
Sambhar Powder ~ Classic Home Made Recipe!
When it comes to Sambar, we always prefer the home made sambhar powder. In andhra sambar is not regularly made. But after parents have settled in Madras, Amma has been making these regularly at home. She said she has arrived at this proportion after many trials to suit our taste. We normally get the whole spices and then get it ground fresh and store it for about 2 months. Sambar is something that comes to rescue on a sunny day or rainy day too! When we don't' know what to prepare for lunch, Sambar is always there. And its so healthy too, as we try to add as many vegetables in it.
Amma's sambar is well known for its taste and consistency. Though this is a simple recipe, getting it correct matters a lot. My in laws love this recipe and Amma always sends them fresh ground Sambar podi, whenever they visit us. Still sambar for different accompaniment varies. When we make sambar for idli, its different from how we make for rice. Though the method is different, the sambar powder is the same!
Ingredients Needed
For 4 members, 20 times, this can stay for 2 months.
Sambar powder by sun drying:
Method to prepare:
Sun dry all the ingredients and grind to a smooth powder!
This method keeps the powder good for 2 months.
Sambar powder by Roasting Method:
The homemade Sambar powder can be made by even roasting each ingredients separately and then grinding together to a smooth powder.
The sambar powder made this way will stay for about 15 days. So for a change in taste, we at times make this way fresh and prepare the sambar.
We don't' add Turmeric stalk and Asafoetida to the sambar powder as we add them to the tur dal when its cooked.
Sambar powder can also be used to make exciting roasts!
Spicy Potato Roast
Arbi Roast
Check out my different Sambars made with this sambhar powder!
This is part of my series on Essentials for Basic Indian Cooking! Check out my other posts in this series!.
This is running for the Recipe Marathon!
My fellow runners have come with equally exciting things!
Lak has spread a looker. Mean girl! I asked her this Coconut Dosa for my dosa mela and now she makes...well as a punishment, I have asked her to send it again for my pending Dosa Mela post!
Siri has come up with a yummy looking Kosambari, I am still thinking what I should do for MBP and this fast runner is already out with it!
Well the singing chef seems to have been singing this sunday with her Sundal!
And this cocktail girl is out with a breeze of a dish, says she was lazy..Ha what a reason to enjoy Bread Upma!
Bhags my friend is out with an exciting layout and I guess this is her way of celebrating by baking a Coffee Cake!
And you ask abt DK? Well this girl can churn out some yummy dish and this time a peas pulao!
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Posted by Srivalli 18 comments Links to this post
Labels: Basic Powders for Cooking , Events , Tamil Nadu
Saturday, May 17, 2008
Chicken Semi Gravy with Curds and Spices!
Ok this is another one of those on the spur creations but was so happy that it turned out good! Infact hubby dear was elated! Off late I found that the chicken was not getting tender cooked and hubby was not happy with the softness of the chicken!
So I thought I should marinade it for a while and then add some roasted spices to spice it up. Konda too loved it so I am waiting when my twins will start eating the regular things. Well as my sister in laws are visiting us, I thought I will get them churn out some yummy chutneys that they are famous, but the kids made sure we don't get the time. They have been non stop playing and running around in the house. And I have planned their favorite dishes, most times it worked out. But some chosen ones were not possible. Guess it might take some more years for a relaxed visits.
They were most interested in seeing this blog and very much interested in seeing Athamma in action. I was happy to see them excited.
Well let me get on with this now. Rest later!
Marinating Time : 2 hrs min
Preparation Time : 10 mins
Cooking Time : 30 mins
Ingredients Needed:
For marinade
Chicken - 250 gms
Curds - 1 cup
Ginger Garlic paste - 1/2 tsp
Turmeric powder a pinch
For Gravy
Onions - 2 medium
Tomato - 1 small
Chili powder - 3/4 tsp
Coriander powder - 1/2 tsp
Garam Masala - 1/2 tsp
Salt to taste
Oil - 2 tsp
Coriander for garnishing
Masala Roasted and ground:
Cloves - 2
Cinnamon - 1 "
Cardamom -1
Cumin seeds - 1/2 tsp
Fennel seeds - 1/2 tsp
Poppy seeds - 1/2 tsp
Method to prepare:
Clean and cut chicken to desired size. Let it drain. Marinade the chicken with Curds, Ginger garlic paste, turmeric and Salt. Keep it aside for 2 hrs.
Chop onions and tomatoes to fine pieces.
Dry roast all the spices and let it cool. Once its cool, grind to a fine powder.
Heat a pressure cooker with oil, sauté onions till they are light brown.
Then add the chicken marinade to the pan. Let it cook on high flame. The chicken will start leaving moisture. After 5 mins, add chilli, coriander, garam masala. Add the chopped tomatoes. Adjust the salt and add about half a glass of water. Cover with cooker lid and put it for 2 -3 whistles. Once the pressure is off, check if the chicken is cooked.
Remove lid, add the roasted masala. Stir again and cook on high flame for 5 mins, keep stirring so that it doesn't get burnt. The gravy should be really thick and coat the chicken pieces.
Garnish with coriander leaves.
This is again the part of the Recipe Marathon for the Dining Hall, started by Siri and Dhivya!
Other wonderful participants in the marathon
Bhags made some yummy Tomato Shorba.
Dhivs dished out some Bhindi Jaipuri
Ranji of Ranji's Kitchen Corner
Raaga of The Singing Chef
Lakshmi of The Yum Blog
Dhivya of Culinary Bazaar
Siri blogged Baked Cauliflower, you should check that picture it looks so wonderful!
Swati tries her first Chicken, though it doesn't look like first time dish!
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Posted by Srivalli 10 comments Links to this post
Labels: Andhra Recipes , Chicken Recipes , Gravies , Non-Vegetarian Recipes
Friday, May 16, 2008
Lunch Box Series : LBS#32
There are times when you feel you have missed so many years of enjoying something! This is what happened when I chanced on eating Bell Pepper or capsicum recently. I never liked Capsicum from childhood. Even when I was baking pizzas and fried Rice every other day and this bell pepper would be a common item in the refrigerator, I never could get myself eat this. I top the pizzas and once done, gently remove them off. I would even try to strip off any cheese that might be lingering on it.
This continued for many years. I never missed it and never thought that there might be a day when I will finally think its delicious! I guess fate always has something else in store for you! What else do I assume. One fine morning, when I was getting things ready for the lunch and I found I didn't have any vegetable for fry. All that was left was a lone Capsicum that was left out from a pizza party! How so depressing right! Poor soul, I took pity on it and decided to make a subzi for the rotis that I planned to take for lunch! I had made something else for hubby dear's lunch box, so I knew that I will be the only privilege person to carry that lone bell pepper fry!
Well come lunch and I was dreading what's to happen for the lunch. Of course, I had a dal along it and could always camouflage the taste.But who was I kidding! One bite and I was hooked. The dal was forgotten and the rotis were fast disappearing with the Capsicum Fry! Wow that was a sheer chemistry to say least. The sad part was, since it was so uninteresting a lunch, I never bothered to capture it. So I cursing for being such an idiot and finally had to prepare it again. I must say the capsicum fry in the first attempt were more greener and lovely than these. Still I couldn't pass off.
And the dal! that's another story. Necessity brings in lot of innovation rather discovery for me. I believe this dal with tamarind is something my folks back home prepare regularly. It was a lean day for the fridge, and it was shiny its empty racks when I opened it in the morning. So this dal is a rescue when you find, you don't have tomatoes on hand!
I am not even going to find excuses for not posting for my favorite series, blame it on lack of innovative or new combinations for lunch box!
Today's Lunch Box had
Toor Dal with Tamarind
Capsicum Fry
Toor Dal with Tamarind
Ingredients Needed
To be pressure cooked
Tur Dal - 100 gms
Turmeric a pinch
Tamarind - marble size
Coriander leaves few
Garlic - 2 pods
Cumin powder - 1/2 tsp
Coriander powder - 1/2 tsp
Salt to taste
Mustard seeds + Urud dal - 1/2 tsp
Dried Red Chillies whole - 6 long ones
Onions - 1 small
Curry leaves
Garlic pods - 4
Cumin seeds - 1/2 tsp
Oil - 1 tsp
Method to prepare:
Pressure cook all ingredients under to be pressured cooked, with enough water except seasoning ones and salt.
Once the pressure is off, with a pappu guthi mix everything well.
Heat a pan with Oil and sputter with mustard, urud, cumin seeds. Once they splutter add curry leaves Onions, red chillies and crushed garlic. Sauté well. It can even be little brown.
Tamper this seasoning to the dal and again cook on high flame with salt.
Dal is ready to be served.
Capsicum Fry with Groundnut powder!
Ingredients Needed
Capsicum - 1 no
Onions - 1 medium
Red chili powder - 3/4 tsp
Coriander powder - 1/2 tsp
Turmeric powder a pinch
Salt to taste
Ground nut powder - 1 tsp
Oil - 1 tsp
Mustard Seeds + Urad dal - 1/2 tsp
Curry leaves few
Method to prepare:
Chop capsicum into small pieces. Heat a pan with oil, add the seasoning items. Then sauté the onions till they are little brown.
Add the chopped capsicum and salt along with turmeric powder. Cover with lid, so that capsicum becomes soft with the stream. Simmer for 10 mins. Stir in between so that it doesn't get burnt.
Then add the chili powder, coriander powder. Mix well. Now you can either cover it or cook uncovered for another 5 mins, for the capsicum to absorb the spices.
When you find that capsicum is soft, you can sprinkle the ground nut powder and switch off. You need not cook it with ground nut powder. This takes about 15 mins to get done.
Well needless to say, I simply enjoyed my lunch box and well I have made this combo again, just to capture the beauty!
After finally discovering the wonderful taste of bell pepper, I am eager to try out another version, stuffed Capsicum! This is also part of the Recipe Marathon!
Sending the Capsicum Fry to Pooja, who is hosting Jhiva for Ingredients along with her Vegetable of the Week event. This edition celebrates the 2nd successful year of JFI, an event started by dear Indira.
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Posted by Srivalli 21 comments Links to this post
Labels: Andhra Recipes , Dry Curries , Events , Lunch Box Recipes , Simple Dals , Stir Fry
Thursday, May 15, 2008
Bhatura ~ Roti Mela!
I don't remember when I was first introduced to Bhature, for it seems like forever I have been familiar with this delicate darling! I still remember the time we used to have Chhole Bhature, when we go to Woodlands drive-in hotel. It used to be fun not to drop anything down on the car seat but still manage to eat the big poori which is of the entire quarter plate size, with a cup of Chole Masala on the top. One side of the Bhatura will still be puffed while one side would be pressed down with the cup of chole weight. Hah the Bhatura must be wondering why on earth that cup of chole was put on its top. Its beauty was marred by the chole. Little did it know they go hand in hand. It was so saddening that Woodlands drive-in is now closed!
I still remember the many lazy Sunday mornings we got up, to prepare the Bhatura dough and then carry on the Sunday rituals. Dad has a penchant for getting up on time be it a Sunday or a Monday, so I used to get up by 6.30 and relax with Sunday newspapers and of course Rangoli. This is one program I have been watching in our National TV Channel since high school. That used to be my most favorite one for many years, even after marriage. If I was lucky I get to watch songs like these...
Rimjhim Gire Sawan
Sulag Sulag Jaaye Mann
Bheege Aaj Is Mausam Mein
Lagi Kaisi Yeh Agan
Rimjhim Gire Sawan
Jab Ghunghroon Si Bajti Hain Boondein
Armaan Hamare Palken Na Moondein
Jab Ghunghroon Si Bajti Hain Boondein
Armaan Hamare Palken Na Moondein
Kaise Dekhen Sapne Nayan
Sulag Sulag Jaaye Mann
Bheege Aaj Is Mausam Mein
Lagi Kaisi Yeh Agan
Rimjhim Gire Sawan
This is one song that always top my list. Actually there are many like this, but this one evokes something so very deep. Something happens when I listen to this song. Pathos or what, heart strings get pulled in all directions. That innocence that gets translated through these words, transports you to a different realm!
So imagine listening to this and making out Bhaturas! Heavenly!
And just like that song, making Bhatura is an art. It has to rise up to the occasion and keep up its name right. So we got to help it by adding in the right stuff. And when we had Chole Masala with Bhatura this Sunday, I remembered the many occasions we had prepared it earlier. While I was taking pictures, it struck me that normally Amma makes it quite big, but I preferred smaller ones this time. The chhole curry that we made this time was also very simple but tasted great.
Serves - 15 medium sized bhaturas.
Preparation Time - 2 hrs (for raising)
Cooking Time - 10 to 15 mins but also depends on how fast you can roll out and fry each one...:)
Ingredients needed:
Maida - 4 cups (450 gms)
Curds (Yogurt) - 150 gms
Salt to taste
Cooking Soda - 1/8 th tsp
Water 1 cup
Method to prepare
In a big mixing bowl add Maida, Curd, Soda and Salt to taste. Mix well. Then add water little by little to form a dough. It should be little stiff as it will become soft after setting aside for 2 hrs.
Take a muslin cloth, wet it in water and cover the dough. Keep it aside for two hours.
When ready to eat, make the dough into required sized balls, roll them out into circle shape.
Heat Oil in a kadai and deep fry the bhaturas to golden colour.
Serve hot with Channa Masala garnished with Onion rings and lime.
Serve Bhatura with Chhole!
Aloo Chhole Masala
Channa Masala
Punjabi Chhole Masala
Bharturas are for my Roti Mela!
Well this is also part of the Recipe Marathon, the latest idea of the famous friends, Siri and Dhivya! I have to ask them how they come up with such ideas!
Back to Main Recipe Index
Go to "Spice your Life" Blog Index
Posted by Srivalli 21 comments Links to this post
Labels: Breakfast Recipes , Indian Bread , Punjabi Dishes
Wednesday, May 14, 2008
Alasanda Vada, Black-Eyed Pea Fritters ~ Andhra Special!
Soaking Time : Overnight or min 7 hrs
Preparation time 10 mins
Cooking Time : 5 - 7 mins for each batch
Ingredients Needed:
Alasandallu / Black Eyed Peas - 1 cup
Salt to taste
Onions - 1 medium, finely chopped
Green Chillies - 2
Red chillies - 1
Coriander leaves - 1/2 cup, finely chopped
Curry leaves few
Ginger - 1" (opt)
Oil for deep frying.
Method to prepare:
Back to Main Recipe Index
Go to "Spice your Life" Blog Index
Posted by Srivalli 25 comments Links to this post
Labels: Andhra Recipes , Appetizers / Starters , Vegetarian Recipes


text:
Amarillo City Commissioner Paul Harpole says the tape-recorded phone message was a mistake.
Not the message itself, but the unwitting audience.
Harpole, along with the rest of the City Commission, opposes a proposed freeze on property taxes for elderly and disabled homeowners. The issue is on the Nov. 7 ballot in Potter and Randall counties.
So, he - along with Commissioners Madison Scott and Jim Simms - taped a message asking residents to vote "no" on the measure. The message, paid for by a committee formed to oppose the measure, was programmed into a computer, which then dialed the home phones of residents.
Now, for the apparent mistake.
Some of the calls went to Canyon residences. Harpole introduces himself on the message as "City Commissioner Paul Harpole." Well, obviously he isn't a Canyon city commissioner, which reportedly raised a hackle or two in the community.
Some voters complained. They thought the call was deceptive. Some have questioned its legality.
Let's take a breather.
Residents of both Amarillo and Canyon are voting next month on identical measures. We do, after all, live within a greater community of interest. The two cities are linked by about a dozen miles of paved highway; it's a local telephone call between Amarillo and Canyon.
What is the big deal about a computer glitch?
Harpole said this week that the taped message wasn't supposed to go beyond Amarillo. But even if that was the intent, so what? Residents of both cities can decide for themselves whether they want to support or oppose the ballot measure.
Let's return to debating the merits of this important issue and stop worrying about a computer dialing a wrong number.
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subset: commoncrawl


text:
Created in this Craftsy class
Modern Buttercream taught by Joshua John Russell
Cut, level, fill and crumb coat your layers like a professional then learn Joshua John Russell's trade secrets for a beautiful buttercream finish for free!
Other projects made as part of this class:
Cake Decoratingchoc strawberry moose cake
Cake Decorating50th Anniversary Cake -buttercream
Cake DecoratingRustic Wedding Cake
Offer some kudos...
Join the conversation...
Ask a question...
Add your comment...
|Here are some details about my project:
|Cake Decorating
Such a beautiful, elegant cake. Good work!
12/31/2012 Flag
That is really an elegant cake!
01/14/2013 Flag
hi John what did you use to do the quilted look pattern on your cake?
08/25/2013 Flag
thank you, I found one of the quilted embosser on the net at Amazon going to try it soon
08/30/2013 Flag


text:
Metal News for February 22, 2010
Last updated on September 29, 2016 at 6:50 PM ET
We post metal news every day, throughout the day, covering thousands of metal bands including underground and unsigned bands. You are currently browsing the news archive, but you can also find news by band.
36 news articles posted on this day.
2 Sides 2 Die Reveals New Album Tracklisting
2 Sides 2 Die has revealed the tracklisting of their upcoming new album, due out this summer. Recording begins in March and the final product will be done by May/June.
The band comments on what you can expect in terms of musical direction: "The chaos of Crutch of the Weak Willed will be there. The sadness and heaviness of Dark Days Ahead will be there. Even old school Method to the Madness Ep. The sounds will be there. However, Synth will be added to 2 of these songs to make for a more "gothic" feel. This record is going to please fans, and make a shitload of new ones."
Here's the tracklisting
1. Better off dead.
2. A Question of Guilt
3. So you Know
4. Fatal Flaw
5. Checklist
6. Autumn's Ashes
7. Wrong Impression
8. Bury Me
9. Side Lines
10. Bloody Tears
11. Holy Grail
12. Moonlight
More info and in depth studio interviews with Zach and the Crew will be posted online in the coming weeks.
Eluveitie Announces Two Headlining Shows
Swiss pagan metal band Eluveitie has checked in with the following tour update:
"We have added 2 additional shows to the routing of our upcoming US-Tour - those gigs will be without Amon Amarth but with Eluveitie headlining!
April 7th - Ramona Mainstage, Ramona, CA
April 20th - Peabody's, Cleveland, OH
"Also we are confirmed for the Rocking Chair Festival in Vevey, Switzerland, on the 26th of March.
"We hope to see you there!
"And last but not least - the new album is out, so get your hands on it if you didn't do so yet!"
Here are the upcoming Amon Amarth tour dates: More...
Enslaved Checks In with Second Studio Report
Guitarist and songwriter Ivar Bjornson and the members of Enslaved have issued their second studio report on their new album:
"First of all I would like - on behalf of the whole band - to thank everybody out there for the massive feedback and support you've shown since we started spreading the news of recording a new album. A lot of interesting questions came in for the video Q & A. People have commented both on Facebook and Myspace – we've chosen to take that as a compliment and an inspiration!
"There will be another round of Q & As compiled from questions sent in by everyone wishing to do so – it will be announced when another round of question-harvesting is due. Also, someone mentioned that they would like to see these studio reports in a video version. We have something for you too! As we are recording, we are also filming quite a lot - from the actual recordings in the studio, as well as around the studio discussing gear, bringing along the camera for the occasional trip to the pub for beer sampling, celebrating [keyboard player] Herbrand [Larsen]'s birthday with Demonaz [of IMMORTAL] and other friends, filming trips to festivals, and on tour while the album is being made. It is all going to be some kind of 'behind the scenes' thing that we will release in connection with the release. More details on that later. More...
Nirvana 2002 To Appear At Maryland Deathfest
Swedish death metallers Nirvana 2002 have announced that all original members will reunite for their first ever performance outside of Sweden at this year's Maryland Deathfest. Nirvana 2002 will perform on Sunday, May 30th during the weekend-long festival that's held every year in Baltimore, MD. Additional festival details, including the complete line-up, can be found here.
Nirvana 2002 recently saw the release of "Recording 89-91," a collection of almost all of the band's recorded works including previously unreleased songs and a new remix of their demo "Disembodied Spirits." The release is currently streaming in its entirety at this location.
Order Of Ennead Posts Track-By-Track Breakdown
Florida extreme metallers Order of Ennead recorded their upcoming album "An Examination Of Being" at Audio Hammer Studios in Sanford, Florida with producer Mark Lewis. The new album is due to be released on April 20th in North America and April 26th in Europe. A new track from the release titled "The Concept of Our Extinction" can be heard at the band's MySpace page.
Order of Ennead vocalist/guitarist Kevin Quirion has posted the following track-by-track explanation of the lyrics for the new album:
"I know most people don't read lyrics these days, but this is for the ones who do. Order Of Ennead's new album, 'An Examination of Being', wasn't intended to be a concept album, but since all of the subject matter is on the same topic it lends itself to being one. Below is a brief description of the lyrical content. More...
The Ordher Cancels Mexican Shows
Brazilian death metallers The Ordher have issued the following update about canceling their upcoming Mexican tour dates:
"We're really sorry to inform to all Mexican maniacs that The Ordher will not be able to be there this week for the 4 shows that were booked in Piedras Negras, Toluca, Ciudad de Mexico and Monterrey. The reason is that we did not get all the papers to make Visa to enter Mexico, we've been worked on that on the last 3 weeks in cooperation of our friends of Evil Entourage, but unfortunately it did not work and so we're not able to enter the country. However, we're already working to get all the papers to get Visa and so to re schedule this tour as soon as possible. Thanks for the support we have got from all Mexican fans on these last weeks, we will meet soon!!"
Coffinworm Finishes Recording New Album
Indianapolis, Indiana based blackened sludge metal act Coffinworm has completed work on the debut album "When All Became None." The album was recorded with the aid of Sanford Parker (Nachtmystium, Yob, Yakuza, Twilight, Krieg etc.) within the confines of Semaphore Studios and will be released in April, 2010. Profound Lore records has issued the following statement about the new album:
"The blasphemy and depravity that Coffinworm conjure is something that mirrors a diabolical mix of the sludge doom distortion madness of bands such as Eyehategod and Unearthly Trance, along with an added mix of unholy black metal to heighten the overall aesthetic, and of course giving a nod of respect to such old-school luminaries as Celtic Frost/Hellhamer, Bathory, and Autopsy respectively.
"Look for Coffinworm to bring their perversity at SXSW this year as they will bring nothing but destruction to the stage hosting the Profound Lore/20 Buck Spin showcase on March 19th. As well, Coffinworm have also been confirmed for a few other shows during SXSW. More details surrounding these other shows will be revealed shortly."
The track listing for "When All Became None" is as follows:
1. Blood Born Doom
2. Start Saving For Your Funeral
3. Strip Nude For Your Killer
4. Spitting In Infinity's Asshole
5. High On The Reek Of Your Burning Remains
6. The Sadistic Rites Of Count Tabernacula
Enthroned To Miss "Bad Vibrations Over Munster"
Enthroned has issued the following update about canceling their appearance at the "Bad Vibrations Over Munster" festival:
"Hi folks, Its with deep regrets deep regrets I have to inform you, that we have been forced to cancel Enthroned's appearance at 'Bad Vibrations over Munster' fest this next April. It seems that the anti-fascist organization 'Antifa' cannot make the difference between a Nazi/ fascist concentration and a non-political black metal festival with NO NSBM band or ideas involved!
"We received this mail today from the local organizer : 'Hey man, bad news about the gig in Münster on 03.04. The venue has canceled my event because of a threat of Antifa and I switched to Helvete Club Oberhausen. The owner of Sputnikhalle Münster don't want to make any contracts, nor give me any assurance for 03.04. Besides I wanted to offer both concerts (Bad Vibrations over Münster I and II) as a combi-ticket. So now I can't guarantee for an financial success. Not even that this event will take place, because I can't have any contract with the venue. I am afraid I must cancel this gig. It will be the first time I cancel a published event. I am very sorry about it.'
"No use to say that this kind of action is just lame and in some sort of way laughable coming from an organization which promotes anti-fascism through fascist acts..."
Borknagar Posts New Album E-Card
Norwegian metallers Borknagar released their new album "Universal" today, February 22nd. The band has now posted a new e-card online that features sample tracks and the cover artwork for the album. The e-card can be found at this location.
The track listing for the album is as follows:
1. Havoc
2. Reason
3. The Stir of Seasons
4. For a Thousand Years to Come
5. Abrasion Tide
6. Fleshflower
7. Worldwide
8. My Domain (featuring guestvocals by I.C.S Vortex)
Inmoria Posts "In My Dreams" Music Video
Swedish metallers Inmoria have posted a new music video online for the song "In My Dreams." The video clip can be viewed below.
Mastodon Confirmed For Missing Link Festival
Mastodon have announced they will be playing the Missing Link Festival in Oakland, California on May 8th 2010 at the Fox Theater. The other confirmed bands for the festival include Between the Buried and Me, High on Fire, Baroness, Priestess, Valient Thorr, Black Cobra, and Bison B.C. Mastodon also have the following upcoming tour dates:
2/23 2010 Rock City Nottingham
2/24 2010 Roundhouse London
3/1 2010 Estadio Tres de Marzo Guadalajara
3/3 2010 Estadio Universitario Monterrey
3/5 2010 Estadio Mateo Flores Guatemala City
3/7 2010 Saprissa Stadium SOLD OUT San Jose
3/8 2010 Plaza Figali Panama City
3/10 2010 Park Simon Bolivar Bogota
3/12 2010 La Rinconada Caracas
3/13 2010 Coliseo de Puerto Rico San Juan
4/16 2010 Music Farm Charleston, South Carolina
4/17 2010 Lincoln Theatre Raleigh, North Carolina
4/18 2010 The National Richmond, Virginia
4/20 2010 Ram's Head Baltimore, Maryland
4/21 2010 Starland Ballroom Sayreville, New Jersey
4/22 2010 Webster Theater Hartford, Connecticut
4/23 2010 The Palladium - NEW ENGLAND METAL FEST Worcester, Massachusetts
4/24 2010 Higher Ground Burlington, Vermont
4/26 2010 The Palace Theater Pittsburgh, Pennsylvania
4/27 2010 Water Street Rochester, New York
4/29 2010 The Orbit Room Grand Rapids, Michigan
4/30 2010 The Vogue Indianapolis, Indiana
5/1 2010 The Blue Note Columbia, Missouri
5/3 2010 Sunshine Theater Albuquerque, New Mexico
5/4 2010 Rialto Theater Tucson, Arizona
5/5 2010 House Of Blues San Diego, California
5/7 2010 Fox Theater Pomona, California
5/9 2010 Knitting Factory Reno, Nevada
5/10 2010 McDonald Theatre Eugene, Oregon
5/11 2010 Knitting Factory Spokane, Washington
5/13 2010 Shrine Auditorium BIllings, Montana
5/14 2010 The Venue Fargo, North Dakota
5/15 2010 Sokol Auditorium Omaha, Nebraska
5/16 2010 Liberty Hall Lawrence, Kansas
5/18 2010 Orpheum Theater Madison, Wisconsin
5/19 2010 Canopy Club Urbana, Illinois
5/20 2010 Minglewood Hall Memphis, Tennessee
5/21 2010 Valarium Knoxville, Tennessee
5/22 2010 Buster's Lexington, Kentucky
5/23 2010 Rock On The Range Columbus, Ohio
6/16 2010 Bemowo Airport Warsaw
6/18 2010 Jonschwill Degenaupark Zurich
6/19 2010 Mimon Airport Prague
Sael Streaming New Song "Priest Of Nothingness"
French metallers Sael have announced that their new album "The 6th Extinction" will be released on April 30th, 2010 via Pictonian Records. Sael is also currently streaming a new song from the album titled "Priest Of Nothingness" online. The track can be heard via the official Pictonian Records MySpace page.
Amorphis Updates European Tour
Finnish metallers Amorphis have updated their upcoming European tour schedule with the following dates:
3/26 2010 Club HeVen Järvenpää
3/27 2010 Tapper Tallinn
3/31 2010 Puikkari Kuopio
4/1 2010 Lutakko Jyväskylä
4/2 2010 Finlandia-klubi Lahti
4/3 2010 Drunk'n Monkey Salo
4/10 2010 Nosturi Helsinki
4/24 2010 Hullu Poro Areena Levi
6/19 2010 Myötätuulirock Vantaa
7/3 2010 With Full Force Löbnitz
7/3 2010 Unirock Open Air Istanbul
7/18 2010 Ilosaarirock Joensuu
8/6 2010 W:O:A Wacken
8/7 2010 Vagos Open Air Calvão
8/14 2010 Bloodstock Open Air Catton Hall/Derbyshire
Carnal Decay Recruits Touring Bassist
Vocalist Michael Kern of Swiss metal act Carnal Decay has issued the following statement about recruiting a session bassist for their upcoming Russian tour dates:
"Hey Peeps. We'll have Big N. aka Nasar aka Fatboy Slim on the session bass with us for our Russian dates next weekend! He is playing bass instead of Michael because Michael wasn't able to sit silly on his ass and had to break his fucking arm! Pictures of the X-rays in the my pics section. We just had 2 rehearsals and things worked out pretty smooth so we're looking forward to our shows in Russia with him! So from Russia with love....."
Carnal Decay's upcoming tour dates are as follows: More...
Catholicon Cancels Remixed Album Releases
Catholicon has issued the following statement about canceling two previously announced remixed albums:
"I'd reported earlier on the possibility of two of our earlier releases (The Death Throes of Christianity and Treatise on the Abyss) possibly getting a much anticipated remix and limited vinyl release. I've since excised those posts. I'm sad to report that these will not be happening, and our apologies go out to some of our fans and distros whom have commented, emailed us, or inquired on this possibility in the last month or so. It would have been cool. We couldn't get a unanimous approval on it (but got close). Well, life goes on, and this post will not be one to lament over what might have been.
"I believe there is an upside to every situation; and the upside to this one is that since these 2 items have been taken off of my docket for the year, it frees up more of our limited financial and time resources to work on new projects and new material. So while folks may not get to hear what some fresh production would do toward 're-imagining' two albums that we've all heard before; it does bring us closer to hearing something new instead. We'll hopefully be posting soon on what some of that will be; and what to expect in the future. Cheers."
Chthonic Announces Chinese Shows
Taiwanese black metallers Chthonic have announced they will be performing two Chinese tour dates in July. Chtonic's upcoming shows are as follows:
2/28 2010 JUSTICE FOR ALL concert. Pingtung, Taiwan Pingtung
3/13 2010 MEGA PORT FESTIVAL, Kaohsiung, Taiwan Kaohsiung
7/2 2010 LMA. Macao, China Macao
7/3 2010 HIDDEN AGENDA. Hong Kong, China Hong Kong
Derelict Streaming Three New Songs
Canada's Derelict has posted online the three songs of the "Unspoken Words Trilogy." The tracks "Demonizing," "Never Reborn," and "Surrounded By Decline" are available for streaming through their official MySpace page. Derelict also has the following upcoming tour dates:
3/19 2010 Clyde's Pointe-Claire, Quebec
5/6 2010 NORTHERN SHORES TOUR @ Foggy Notions Sault Sainte Marie, Ontario
5/7 2010 NORTHERN SHORES TOUR @ Kilroy's Thunder Bay, Ontario
5/8 2010 NORTHERN SHORES TOUR @ The Zoo Winnipeg, Manitoba
5/14 2010 NORTHERN SHORES TOUR @ Vern's Calgary, Alberta
5/16 2010 NORTHERN SHORES TOUR @ The Taphouse St-Albert, Alberta
5/20 2010 NORTHERN SHORES TOUR @ Better Than Fred's Grande Prairie, Alberta
5/21 2010 NORTHERN SHORES TOUR @ venue tba Prince George, British Columbia
5/22 2010 NORTHERN SHORES TOUR @ The Longhouse Williams Lake, British Columbia
5/23 2010 NORTHERN SHORES TOUR @ Squamish Valley 12.5 Mile Squamish, British Columbia
5/24 2010 NORTHERN SHORES TOUR @ The Funhouse Abbotsford, British Columbia
5/28 2010 NORTHERN SHORES TOUR @ venue TBA Vancouver, British Columbia
5/29 2010 NORTHERN SHORES TOUR @ Pogue Mahone Kamloops, British Columbia
6/1 2010 NORTHERN SHORES TOUR @ Voodoo's Penticton, British Columbia
6/2 2010 NORTHERN SHORES TOUR @ venue tba Lethbridge, Alberta
6/8 2010 NORTHERN SHORES TOUR @ SLYM Youth Center Sioux Lookout, Ontario
6/9 2010 NORTHERN SHORES TOUR @ Black Pirates Pub Thunder Bay, Ontario
Destruction Posts "The Butcher Strikes Back" Video
German thrashers Destruction have posted a live video clip online for the song "The Butcher Strikes back," which is off their new DVD "A Savage Symphony - the History of Annihilation." The video clip can be viewed below.
The Butcher strikes back
DESTRUCTION (official) | MySpace Music Videos
Down Posts "With Full Force" Festival Footage
Down has posted a video clip online of their performance of the song "Lifer" at the 2009 edition of the "With Full Force" festival. The video clip, which also features a brief interview segment, can be viewed below.
Dave Mackintosh Releasing Signature Timbales
Meinl Percussion have announced they will be releasing a signature timbale set for Dragonforce Drummer Dave Mackintosh. Meinl Percussion issued the following statement about the release:
"DragonForce drummer Dave Mackintosh wanted a distinctive sound for his Signature Attack Timbales. Here's what we did: We made a pair of 8" diameter timbale shells with a depth of 9" and 11" respectively. This creates a distinctive and tightly matched interval 'dialogue.' The Dave Mackintosh's Signature Attack Timbales are easily mounted on a rack, drum set, or any standard L-rod."
The signature timable set can be viewed at this location.
Frozen Posts New Album Teaser Online
Unsigned Massachusetts progressive death metal has posted a seven minute album teaser their MySpace page.
Frozen's current lineup is as follows:
Kenny Benda - Vocals (Beyond the Embrace)
Mike Abdow - Guitars (Tempus Mori)
Jon Morency - Bass
Peter Rutcho - Keyboards (Vomitron, Graveheart, Armory)
Colin Conway - Drums, Vocals (Cannae)
James Murphy Records Bass For Castrofate
New York thrash metal band Castrofate has posted a video of James Murphy, of Death, recording bass tracks for their upcoming album that James Murphy is currently producing. Watch the video below:
From The Throne Posts New Song, "Dynasty," Online
Unsigned Florida metal band FROM THE THRONE has posted a new song on their MySpace page entitled "Dynasty." The track comes from their upcoming EP, "After Subversion," which was mixed and mastered by James Murphy. The five song EP will be released in March.
Ex-Fozzy Guitarist Talks About Split
Former Fozzy guitarist Mike Martin recently spoke to Noisecreep regarding his split with the band and explained why he felt he is no longer a member. Speaking to the site he said:
"I have received many messages concerning my status with Chris Jericho's band Fozzy and my involvement with the new album. I am no longer with the band as a member. I did not quit nor leave on any terms of mutual dissatisfaction based on unrealistic expectations. Fozzy's management informed me in August of 2009 that the band wanted to make a change to the touring line up. This, I believe, is due to a personal falling out between me and one of the band members over business matters. Their decision, I understand and respect, and will leave any personal matters to remain private. I appreciate all the mail I've received from fans wanting to know what happened and wishing me well."
An interview that Fozzy singer Chris Jericho did with Noisecreep can be viewed below:
Read the full article at Noisecreep.
Hacride Parts Ways With Drummer
French progressive metal band HACRIDE has parted ways with original drummer Olivier Laffond and are welcoming new member Mike Roponus (OM MANI) into their ranks.
HACRIDE vocalist Samuel Bourreau explains, "We've been using Mike 's services over the past few months because of Olivier's wife pregnancy. It was originally supposed to be a temporary situation but he decided to quit the band to focus on his new family responsabilities which we perfectly understand. It feels a bit weird for us because we have had the same stable line-up since the band's birth. On top of being a great friend Mike has proved to be one of the best drummer known to us. We are glad to have him as a full member of HACRIDE." More...
Down Reveals DVD Release Date
New Orleans based supergroup Down has announced that they will be releasing their new live DVD/CD set "Diary Of A Mad Band" on March 23rd through E1 Music. The DVD features over two hours of footage including a full live concert and a documentary. Stay tuned for further details.
The Law Recording New EP
Swedish thrash metal band The Law has issued the following update:
"We are hard at work in THE LAW's camp. Currently we are recording an E.P. and a new song, 'Simplify,' will be showcased here on myspace when it's done. We are just waiting for Toby to finish the vocal parts and then we'll send it for mastering. The E.P. will feature two new songs and a revisited version of 'Distort' from out debut CD and a few covers. We are negotiating with our label about the details as we speak. The stuff we've done so far sounds amazing."
"In other news: We're also finding time for rehearsals since we'll visit Denmark for the first time in march, playing 'The Rock' in Copenhagen. It'll be a blast for sure! Also we'll be shredding Trollhättan and Karlstad to pieces shortly before that."
Mortum Reveals Nearing Completion of New EP
New Jersey black metal band Mortum has issued the following update on their upcoming EP:
"As of now we are about done with the completion of our next anticipated release 'Beyond Which Darkness Holds Secret' EP. It has been over TWO years since we actually released material but the wait will be over soon. There are 3 tracks from the EP up on our page for streaming and more to come soon. We are hoping to get the EP out by June or possibly earlier."
"Our next show isn't for another month or so but it is on March 25th at Dingbatz in Clifton, NJ. Bands and other info TBA. Hopefully we'll schedule some more in the upcoming future."
Masticator Announces New Lineup
Unsigned Florida death metal band Masticator has recruited two new members and has posted a new single, "Burn Their Bodies," on their MySpace page. The band has also announced the following shows:
02/27 - Revolution - Fort Lauderdale, Florida
03/20 - Area 7 - Fort Lauderdale, Florida
Audiovision Reveals New Album, "Focus," Details
Swedish melodic metal band Audiovision will release their second album "Focus" in Europe and North America on April 23rd through Ulterium Records. The album was produced and mixed by Erik Mårtensson [W.E.T., Eclipse] and mastered by Micke Lind [DIO, Candlemass, Talisman].
The "Focus" tracklisting is as follows:
01. Invitation
02. Keep the fire burning
03. We are not alone
04. The son will come
05. You are the reason
06. Fruit of love
07. We will go
08. I will belong to you
09. The way
10. The gate
11. Focus
The official release party for "Focus" will be held at The Cave Rock Club in Sundbyberg, Sweden on April 24th together with the bands House of Shakira and Mercury Fang.
Hirax Posts New Music Video Online
American thrash metal veterans Hirax has posted a new music video online for the song, "El Rostro de la Muerte" (The Face Of Death.) You can check it out below. The song is the title track from their latest studio album which was released last year and is the band's first viral music video. More...
Rob Zombie And Alice Cooper To Tour Together
Shock rock legend Alice Cooper will be teaming up with movie-making monster Rob Zombie this April when the two head out on a co-headlining tour of North America together beginning April 26th at the MTS Center in Winnipeg, MB.
Rob Zombie commented, "The dream or nightmare comes true! Me and The Coop have been talking about touring together for about 15 years and finally the moment is here. This will be without a doubt a Rock 'N' Roll Spooktacular for all the Cool Ghouls."
Alice Cooper added, "I'm looking forward to these concerts with Rob. It's sort of like Dracula vs. Frankenstein, we're like this generation's classic monsters. When we're not onstage frightening audiences, we'll be backstage trying to scare each other."
Tickets go on sale February 23rd - stay tuned for tour dates.
BerserkerfoX Reveals Debut Album Details
BerserkerfoX has announced details for the band's debut full legnth album, titled "History.Altar.Ashes" and set to be released through Ovis Records.
"History.Altar.Ashes" features nine original tracks produced, recorded, engineered and mastered by BerserkerfoX. The LP will be released in two formats via Ovis Records DA; a digital download pack available at Amazon, iTunes and over 1000 online stores, with a full-colour digipak available via BerserkerfoX directly and Ovis Records' BigCartel sites.
Here is the "History.Altar.Ashes" tracklisting:
1. Self Professed Kings
2. Ashes of Solace
3. Flag of Blood
4. Acrimony
5. Veritas
6. Coloured by Blood
7. Within The I's Mind
8. Before the Door of Irresolution
9. No Prodigy
In themeantime, check out some of the band's music on their MySpace player.
Archaic Eclipse Recruits New Drummer
New Hampshire based metallers Archaic Eclipse have issued the following brief update about recruiting a new drummer:
"We would like to welcome our new drummer, Phil Sica to our band. Phil is also the drummer for the Hampton Falls Melodic Death Metal band, Excrecor. Go to this location if you would like to check them out!"
You can check out sample Archaic Eclipse tracks available for streaming via their MySpace page.
Haeresiarchs Of Dis Streaming Three Demo Songs
Californian black metal band Haeresiarchs of Dis is set to re-release the early demo "Dis" via Toadstool Productions in March of 2010. The band is currently streaming three songs online from the demo album. The tracks "Chaos Plague," "Wolfmoon," and "Black Prophecies" can be heard via the official Haeresiarchs of Dis MySpace page.
Endast Posts New Web Episode
Canadian metallers Endast have posted a new web episode online titled "A Day in the Life of Endast." The video clip can be viewed below.
Navigate forward or backward through each day of news below:


text:
WestConnex motorway project unveiled
Prime Minister Tony Abbott joins NSW Premier Barry O'Farrell on Thursday to explain a new series of roads and tunnels largely under the inner west of Sydney. Nine News.
Construction will start on Sydney's next motorway in about 18 months, with Premier Barry O'Farrell to release more detailed plans on Thursday for the WestConnex motorway, a series of new roads and tunnels largely under the inner west of Sydney.
As revealed by Fairfax Media a month ago, the first segments of the $10 billion to $13 billion project to be built will be a widened M4 Motorway between Parramatta and Concord and a motorway tunnel between Concord and the City West Link at Ashfield, with three lanes in each direction.
Work will start on these sections of the motorway in early to mid-2015.
The entire WestConnex motorway, which will eventually be 33 kilometres of toll road, is expected to be finished in 2023.
The motorway will be tolled in the same manner as the M7, with motorists to be charged depending on how far they drive. There will be a cap of about $7.70 a trip.
Work on widening the existing M4 from three lanes to four will be finished in about early 2017, the government says. At this point motorists will have to start paying to drive on the road, which is currently not tolled.
Work on the tunnel from the existing M4 to Ashfield and the City West Link is expected to be finished by 2019. Another M5 East Tunnel between Beverly Hills and St Peters is slated to be built between 2016 and 2020, while a tunnel between Haberfield and St Peters is said to start in 2018, to be finished in 2023.
It is not clear what will happen when motorists driving on the three-lane WestConnex tunnel to Ashfield arrive at the two-lane City West Link.
Mr O'Farrell's government has set aside $1.8 billion for the motorway, raised by privatising Sydney's Port Botany. The new federal Tony Abbott government has also pledged $1.5 billion for the road, to be spent over the next three years.
Both Mr O'Farrell and Mr Abbott, who will join the Premier at an announcement on Friday, committed to the project before detailed route planning or patronage studies had been completed.
Even on Friday, Mr O'Farrell is not expected to release the entire business case for the project, which has been worked on by officials from Roads and Maritime Services, but also consultants from Macquarie Bank and construction giants Leighton Holdings as well as other private advisers.
The Premier will instead release a summary of the business case, claiming the whole document to be "commercial in confidence".
The project will also include an "urban revitalisation package" to improve the surface of Parramatta Road, under which the tunnel between Concord and Ashfield will be built.
"WestConnex is a game-changer for Sydney - it will save motorists time by making travel between Sydney's west and the east easier," Mr O'Farrell said in a press release.
Mr Abbott said: "I want building the roads of the 21st century to be a hallmark of my government and getting cracking on WestConnex was a solemn commitment that I made to the people of Western Sydney."


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Our 30th graduating class, July's schedule video, and Sarah Silverman
The *Grand Opening* of our new bar is this weekend
It's finally here! TNM's very own bar in our new theater that YOU helped us get off the ground! We're oh so proud of this and we hope you join... Read more
The 6th Annual Megaphone Marathons + a surprise!
It's a big week for us at The New Movement as we celebrate 6 years of existence! A full schedule of activities can be found at MegaphoneMarathons.com but here's a... Read more
One year ago...
One year ago our campaign ended and we can't say Thank You For Everything enough. Since the success of this here Kickstarter we've continued to improve the new space at... Read more
Hell Yes Fest is this week!
It's the biggest week of the year for New Orleans comedy - it's Hell Yes Fest! If you purchased a wristband through Kickstarter, they will be available for pickup at... Read more
Announcing: The Grand Opening of 2706 St. Claude
It's been a long process, but we are close enough now to be able to formally announce the Grand Opening week of The New Movement on St. Claude. Starting on... Read more
Goodbye 1919 Burgundy!
Tonight is the final night of public shows at 1919 Burgundy (7:30p). Tomorrow is the final night of anything at 1919 Burgundy (a private event for our students, alumni and... Read more
Construction Photos + A Show Invitation
2706 St. Claude is in the process of becoming a thing but in the meantime we are still rolling over at the original spot on 1919 Burgundy. As we wind... Read more
8 hours remain!
Thank you all so much for being a part of this fundraising effort. We have 8 hours remaining and our goal has been met! Plans for a celebration party are... Read more
The next 1,000 shows
Since 2012, we've produced over 1,000 comedy shows in over a dozen venues. In our new space on St. Claude avenue, we'll be able to increase that number tremendously. Our... Read more
Help us make Free, Weekly, Forever, happen!
Chris & Tami have a performance resume unmatched in the South- and if this Kickstarter is successful, the founders of The New Movement vow to take their critically acclaimed show... Read more
What it means to perform for free for the rest of our lives
We've always offered our audiences cheap or free shows at TNM because we think it's important that everyone is able to see good comedy. It's all a part of our... Read more
Update #1 from The New Movement!
We're chugging along! We are patiently waiting on the A-OK from the city to start construction but our architect assures us we're getting close! Our contractor is all ready to... Read more


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What exactly is in their creamer? i cant find ingredients list on this site.
What exactly is in their creamer? i cant find ingredients list on this site.
Since I moved to Canada I've learned to appreciate some of their "truth in labeling" laws.
For instance, you simply can't buy powdered "coffee creamer" up here. At all.
Because it's called coffee whitener.
The idea that eating fat causes fatty liver is part of medical conventional wisdom and is probably wrong. The head of the metabolic clinic at Duke thinks fatty liver is probably part of the spectrum of metabolic syndrome and therefore more likely caused by eating too many carbohydrates for your metabolism! However aside from a small positive preliminary study I've not seen a larger study of people with fatty liver. Too bad; my hospital has a large liver clinic and NASH (non-alcoholic steatohepatitis; liver damage associated with fatty change) is a significant and growing problem in our society. Guess how they treat it? Low fat diet; and it doesn't work very well.
Just gies to show you can slap a label on anything and make stupid claims.
F 28/5'4/100 lbs
"I'm not a psychopath, I'm a high-functioning sociopath; do your research."
When I searched "caveman fuel coffee creamer ingredients" I found threads on Whole9 and a few other places asking about it as well. I just started working at a different office and initially thought this would be good to keep at the office, but as soon as I saw corn syrup solids, I just really had to wonder about it being "paleo". I eat Primal, as I said, but it just was one of those "huh??" moments. I will stick to my pastured heavy cream. I was pleased when I saw the hepatologist for the first time yesterday he was fine with me eating Primal. I think I was preparing to be defensive or offer a compromise if he wasn't okay with it, such as saying well I"ll cut out the heavy cream and use this... luckily, he was open-minded.
Also, to the person that asked about the ingredients, I did find this: Caveman Fuel (Paleo Coffee Creamer) Calories and Nutrition Facts - DailyBurn Tracker
I didn't eat corn syrup long before I found Primal, and I'm not about to start. Thanks again!


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Australia's export commodity prices fell to a 20-month low in August.
The Reserve Bank of Australia's (RBA) index of commodity prices in August was 3.0 per cent lower in foreign currency terms compared with July, and down by 13.8 per cent from its peak in July last year.
The August level was the lowest for the index since December 2010.
The price index is measured in terms of special drawing rights (SDRs), an average of four major currencies - US dollar, euro, Japanese yen, and British pound.
Despite the recent falls, the index is still more than three times its level before the price surge caused by booming demand for minerals.
The index in August was up by 207 per cent compared with its level at the end of 2003.
The RBA said the largest contributors to the falls from July to August and over the past year were declines in the prices of iron ore and coking coal.
In Australian dollar terms, the index fell by 4.3 per cent in August as the currency rose.


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Volunteer Wayne loses state funding
By Catharin Shepard
Published in News on November 23, 2008 2:00 AM
News-Argus/GREG SOUSA
More than 30 students and parents from North Drive Elementary bundled up Saturday to deliver flowerpots to residents of Fairview Housing Development as part of Family Volunteer Day, a project coordinated, in part, by Volunteer Wayne.
Please log in to see full story.
Other Local News
- Care in the sky: Members of the aeromedical evacuation crew fight to get injured troops back to their families


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New England Patriots wide receiver Danny Amendola had been dealing with a groin injury heading into Week 1 against the Buffalo Bills. Despite starting, Amendola went to the sidelines after aggravating the injury, though he returned to action later in the game.
Amendola is doubtful to play Thursday against the New York Jets.