tag:blogger.com,1999:blog-8559110753602072603.post8681440383561887883..comments2023-11-05T03:02:55.515-05:00Comments on pretty blue salwar: Is it hummus?Bluehttp://www.blogger.com/profile/13875686468126571113noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-8559110753602072603.post-63000378983732840122007-04-25T19:17:00.000-04:002007-04-25T19:17:00.000-04:00Thanks to all (and all the people who emailed me, ...Thanks to all (and all the people who emailed me, concerned about my nutrition!).<BR/><BR/>HM: I've seen rasam powder in Namaste Grocery and I'm going to be so there next week.<BR/><BR/>Amrit Kaur: Thanks. ^__^ Do you use only part of the tomato paste and refrigerate the rest? <BR/><BR/>Bitterlemons: I have some onion powder that I use when onion is absolutely necessary (like the Middle East dal project). The dal recipe you sent sounds fantastic, but I don't have a blender. V. disappointing.Bluehttps://www.blogger.com/profile/13875686468126571113noreply@blogger.comtag:blogger.com,1999:blog-8559110753602072603.post-65323092324930636582007-04-25T09:22:00.000-04:002007-04-25T09:22:00.000-04:00Blue,Does your kitchen run to onions now? If your ...Blue,<BR/><BR/>Does your kitchen run to onions now? If your chickpea paste thingy has leftovers, you could add diced onions to it - will vastly improve the taste. Or use some of your karhi - add the chikpea mixture to it - will give you a new version of karhi :-) <BR/><BR/>Do you have a blender? If so - here's a recipe for urad dal...unfortunately not many recipes call for much urad dal...<BR/><BR/>- soak a cupful of urad dal for about 2 hours.<BR/>- grind in blender with as little water as possible - make sure the blender doesn't overeheat and burn up - u.dal is notorius for doing that to blenders. <BR/>- the final batter should be smooth enough to feel "soapy" between your fingers, and hopefully, not runny. <BR/>- Add salt to taste. If you have any curry leaves or green chiles, add that (chopped), if not add any spices you're in the mood for (you can also leave off spices completely, and stick with the salt)<BR/>- If your blending/grinding was optimal, you should be able to take up globs of this batter in a spoon or between your fingers and drop them into hot oil - will make a variant of vadas (grinding urad in a blender does not allow for proper vadas, with a hole in the middle) - try pan frying them if the batter is too runny. <BR/><BR/>Good luck.<BR/><BR/>BitterlemonsAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-8559110753602072603.post-85857312599458671362007-04-24T21:38:00.000-04:002007-04-24T21:38:00.000-04:00A can of tomato paste and a small bag of onions wi...A can of tomato paste and a small bag of onions will go a long way in making any Indian dish enjoyable! It shouldn't cost you more than $3 and will carry you through several dishes... happy cooking!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8559110753602072603.post-725749966791389222007-04-24T20:39:00.000-04:002007-04-24T20:39:00.000-04:00Why do I have a feeling that whoever who suggested...Why do I have a feeling that whoever who suggested Rasam might be a South Indian? :) <BR/><BR/>Rasam is so easy to make if you have Rasam powder (which you can purchase from Indian stores). If not, here's a link to find some malayalee version of Rasam recipe.<BR/>http://keralamela.blogspot.com/2007/02/vegetable-curries.htmlHMhttps://www.blogger.com/profile/14623680752908618368noreply@blogger.com