shadamarshanavasu.blogspot.com
shadamarshanavasu: October 2005
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Monday, October 31, 2005. Parryware and potters wheel. Parryware is a renowned brandname in sanitaryware in India. Company which manufactures them is EID Parry&co. ever wondered what EID stands for. One would presume they are the initials of this fellow Parry who started this company. So it was a revalation to me when i came across this article which says, EID stands for East India Distillaries! What is the connection distillaries with sanitaryware, you may well ask.It is a long story. Dont forget it was...
shadamarshanavasu.blogspot.com
shadamarshanavasu: April 2006
http://shadamarshanavasu.blogspot.com/2006_04_01_archive.html
Wednesday, April 26, 2006. Marine drive and marina. Just back from a business trip to amchi mumbai. Stayed very close to marine drive, and used late evening and early morning time to stroll along and drink in the ambience of the place. Sub consciously kept comparing the walking experience of besant nagar beach and marine drive.Here goes;. Kept me amused and engaged. The walkway ends jutting out into the sea.Avid surya namaskaram doers make it a point to travel up to the tip and wait for the sun to ap...
shadamarshanavasu.blogspot.com
shadamarshanavasu: July 2005
http://shadamarshanavasu.blogspot.com/2005_07_01_archive.html
Saturday, July 30, 2005. The instructor had one poignant remark;first kid i have seen in a long time who reverses the order.Other kids scream while coming in and this one screams while being taken out. They gave free advice to the father to have a pool at home,will work out cheaper.He said Nope ,no water for even for bathing! Posted by vasukumar @ 10:56 PM. Learnt a lot about cats and dogs today than i have for a long long time. Not particularly fond of them.Have no clue about them is also true. The inst...
bluerecipes.blogspot.com
L's Kitchen: March 2015
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Monday, March 9, 2015. Masal Vadai or Paruppu Vadai is a very common dish in South India and prepared for many festivals. Channa Dal 1 cup. Red Dried Chillies 2. Ginger 1 small bit. Curry leaves a few. Coriander leaves cut finely a Table spoon. Grated Coconut 1 table spoon (optional). 1 small onion (optional). Salt to taste ( 1 teaspoon.). Or a frying pan on the stove add oil. let the oil get heated. Turn it and once it is golden brown in color remove and keep it on a kitchen tissue so that extra oil on ...
bluerecipes.blogspot.com
L's Kitchen: January 2015
http://bluerecipes.blogspot.com/2015_01_01_archive.html
Monday, January 26, 2015. Vadai/Thayir (Dahi) Vadai/Sambhar Vadai/Rasa Vadai. Urad Dal 1 cup. Oil for deep frying. Ginger 1 small cube. Curry leaves few and a little coriander leaves finely cut. A few black pepper can be added in the batter, and one red dry chili can also be added in the batter. Soak the Urad Dal along with the rice in water for an hour or little less. Wash the Dal and rice and drain in a strainer. Take out the batter,. Heat oil in a Kadai. Take 2 cups of thick Curd(yogurt/Dahi) . gr...
bluerecipes.blogspot.com
L's Kitchen: August 2014
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Sunday, August 3, 2014. This is a recipe for home made Ice cream which tastes very good. Full Cream Milk 1 litre. Cashew nuts 100 gms. Custard Powder Vanilla flavour 1 to 2 T spoons. Vanilla Essence few drops. Boil the Milk. Keep aside little milk to cool for dissolving the custard powder. Let the Milk boil for some more time in Sim flame .(less heat.). Soak the Cashew nuts for one hour and grind it to a smooth paste with little cold milk. You can do different flavours of ice cream like strawberry, using...
bluerecipes.blogspot.com
L's Kitchen: Venthiya Dosai
http://bluerecipes.blogspot.com/2014/06/venthiya-dosai.html
Saturday, June 28, 2014. This is Venthiya dosai or Menthiya Dosai a variety of Dosa which is very tasty. This Dosa need not be turned and can be just cooked on one side and served. Boiled Rice (Idli Rice) 4 cups. Urad Dal 3/4 cups. Fenugreek seeds (Methi seeds) 1 Table spoon. Tur Dal 1 Table spoon. Soak all the ingredients together in water for about 6 hours plus. Grind them nicely into a paste. Take a Dosai kallu. Or a thick pan and keep it on the stove. Subscribe to: Post Comments (Atom).
bluerecipes.blogspot.com
L's Kitchen: September 2011
http://bluerecipes.blogspot.com/2011_09_01_archive.html
Wednesday, September 21, 2011. This is an instant pickle which can be used immediately after making it but can not be kept for long. It should be kept in Refrigerator and used within a week or so after making it. Choose a Raw mango which is not soft and which is slightly sour. Turmeric powder 1 t spoon. Chili powder 4 t spoons. Salt 2 table spoons. Oil 1 t spoon. Mustard seeds 1 t spoon. Cut the mango into small bits without removing the skin. Take a 'kadai' or Iluppa chatti . Green Chillies 4 or 5.
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L's Kitchen: October 2012
http://bluerecipes.blogspot.com/2012_10_01_archive.html
Sunday, October 21, 2012. I made this Rasam today after a very long time. Hubby dear only reminded me about this and it has come out very well. So thought can blog this so that kids can do this tasty dish and eat. Tamarind or Puli, Imli. One small lemon size or 1 and 1/2 Table Spoon, if it is the paste. Tomatoes 2 Cut into small pieces. Tur Dal 1/2 Cup. Channa Dal 1 t spoon. Coriander seeds, (kottalmalli vidhai) 2 t spoons. Red dry chilli 4 or 5. Black pepper (Milagu) few. Jeera (Jeeragam) 1 t spoon.
