Friday, March 16, 2007
Weekend Lunch Series: Makai Chevdo.....and Laments of a Cricket Fan's Wife....
This is what you will need:
2 cups Corn - frozen corn works too.
1 Jalapeño, ginger - crushed
handful of coriander leaves- chopped
Jeera seeda, asafoetida, oil - to temper,
1 cup Milk - diluted with some water.
Salt, and lemon juice to season...
Heat some oil in a pan. Add Jeera seeds and the asafoetida. When they turn red, add the corn. Stir for a bit and cover the pan. Alternatively, you can crush the corn in a blender if you don't like it whole. Just be sure to defrost the corn first, if using the frozen kind. I didn't crush the corn completely, I like some whole corn pieces in this. After 8-10 minutes, add the jalapenos and ginger. Add the milk now, along with the spices. Turn the heat down to medium and let the corn turn really soft. If it seems too dry, you can add some water or milk. Adding milk brings out a really nice flavor. Add some lemon juice towards the end to really give it a kick..... and garnish with coriander leaves. Enjoy with a cup of tea.
Now onto another things......
The Cricket World Cup Series: my Souten(home-wrecker) in disguise.....she changes her looks and personality with each season it seems, she was a football at first,then a golf ball,and now she's turned into the cricket ball. I have to accept it, she is here to stay. Chor.
Yes, folks, I have completely lost my hubby to Cricket. Ever since we subscribed to the Satan's Lore..err....the Cricket Network here (yes, It does exist!) there's no hope left.......K is going to be plastered to the TV tomorrow and until this ends. Looks like I'll have to peel him off the couch.
For Cricket Fans, K recommends this site and this one for the latest on Cricket. Enjoy the games for those who're into this sport....and for someone like me, who doesn't know the difference between Dhoni and Dhulai (kapdo ki), join the club!
Image courtesy: Cricket UK.
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GET TO KNOW: BLACK CUMIN SEEDS
black cumin seeds = royal cumin seeds = kala jeera = shahi jeera = saah jeera Pronunciation: KUH-min Notes: Indian cooks use this spice in many of their curries and tandoori dishes. It's darker and sweeter than ordinary cumin. To bring out its nutty flavor, it helps to toast the seeds briefly before using them. Substitutes: cumin (Not as sweet as black cumin.) OR nigella