gravy

So I had this HUGE project come up and my brain, my POOR POOR brain couldn't handle the insanity of doing too much at one time. (Which I tend to do.) SO I have slacked. Go ahead let me have it. I owe some updates and such, and I will this afternoon. Just wanted to say sowwwwwwwwwwwwwwwwwwwy that I have been slacking. But that project is DONE! Finis! Complete! and GONE! So - I'll be back in a bit.

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 star

When I was a child my Mother had about 10 foods she would regularly make and that is pretty much what we grew up eating. Let's see... Taco Salad, Pork Chops and Mushroom Soup Sauce, Steaks, Roast and Potatoes, Chicken and canned Biscuits... But some of my favorite foods actually came from; SCHOOL! Yes, it's true I was blessed! I went to a Catholic school with an older woman who had been cook there since Jesus walked the Earth and boy could she cook! This was in the early 80's when the government didn't have a tight fist over what could/should be served in the schools and I am ever so thankful because we had school lunches that were known for miles around. All the other kids in other schools were jealous.One of my favorite comfort foods that they would make about once a month (and

While not appealing in name, Lumpy Gravy is a good spring/summer brown ale that smells heavily of malts and chocolate. Smooth on the throat and pleasant on the taste buds, Gravy is refreshing and not too hoppy. Gravy comes from the fabulous Lagunitas Brewing Company, makers of the slap you in the mouth Maximus. Like [...]

Jeffrey Steingarten famously declares in It Must Have Been Something I Ate that every time he is bored, he roasts a chicken. Calculating that he gets bored approximately once a week, this translates into 52 roast chickens a year and more than one thousand since he began as food critic at Vogue. That’s a lot [...]

A chop is cut perpendicular to the spine. It contains a rib and is generally cut from lamb, pork, veal or mutton. This is a simple mutton chops recipe. The only necessity being the chops need to be marinated for a long period of time. An overnight marination fetches a good result...If there is a lack of time, a minimum of 2 hours of marination is ideal....What you need areMutton Chops-500g For MarinationVinegar-2 tbspSalt-2 tspFor GrindingChilli Powder- 1 1/2 tbspGarlic Paste-2 tspGinger Paste-2 tspCloves-4 or 5Cardamom-2Cinnamon-1" pieceFennel-1 tspTomatoes-3 choppedOnions-2 slicedWhat you need to do1. Marinate the chops with a mixture of salt and vinegar. The longer the marination time yields a better result.2. Fry the sliced onions until they turn a golden brown and set them aside.3. In

I have a long time love affair. I know this might sound very strang. Even eccentric. Yet its true, I am talking about my affinity towards the humble tuber, the Arbi. We call it Samagadda in telugu. You may call it, by whatever name you may want. But it pulls my heart in many ways. Do I sound strange? Thank you! I can't hide my love for long, right. I have cooked it many times in almost the same type. Like a deep fried one or a shallow fried one. This does has a thing about getting fried in oil. The taro pieces selflessly scarifies itself in the piping oil to please our palate.Though this is quite a common vegetable, if I may call it a vegetable, at home, today is the first time, I have actually tried to learn more about this tuber. While I was reading about it, it was interesting to note t

Here is Gravy playing Notorious BIG on the set of the upcoming movie "Notorious". Check out Faith, to his left. For more pics, click here.E.G Radio, ExtravaGangsta Radio, Latin Hip Hop Radio, Hip Hop, Hip Hop Gossip, Hip Hop Podcast, Online Hip Hop Radio

What does Andok’s, Baliwag’s and Sr. Pedro’s have in common? Yes, they’re just a few who had very successful selling lechon manok — one of Filipino’s all-time favorite dish, be it “ulam” for ordinary days, holidays or special occasions. You don’t really need a big capital here, just start a few pieces of chicken and [...]

Minnie Driver announced last night to Jay Leno that she is, in fact, pregnant, after dealing with rumors of it for weeks. He remarked teasingly that the actress had gained weight.”Are you calling me fat? she joked.... Popular: 21 hours 40 minutes ago source: (gravyandbiscuits.com)

Brooklyn rapper Gravy has been tapped to play late hip-hop icon Biggie Smalls, a.k.a. the Notorious B.I.G., in the upcoming biopic Notorious. According to Hollywood Reporter, Fox Searchlight has hired Gravy (real name Jamal Woolard), to join the star-studded cast, including Derek Luke (Antwone Fisher) who will play Sean “Diddy” Combs, Angela Bassett (What’s Love [...]

Gravy to play Biggie Smalls “Rapper Jamal Woolard (a.k.a. Gravy, pictured) has landed the lead in the biopic Notorious, based on the life of rapper Notorious B.I.G., killed in 1997. Woolard won the role after a nationwide search that began online in August, and stars Angela Bassett, who plays Biggie’s mom, Voletta Wallace; Anthony Mackie (We Are Marshall), who’s been cast as Wallace’s rival Tupac Shakur; and Derek Luke (Antwone Fisher) as ...

Amma has this teflon coated handi that she got some years back. With lot of excitement and expectations, we opened the box, to see a beautiful shining well coated teflon handi emerging off the box. It was so beautiful and delicate, that we even hesitated cooking in it. But it comes out every Sunday to be dozed well and it gives out delicious dishes out. It gives you a feel that its an Akshaya patra, making our dishes taste like amrutham. Amma always planed elaborate feast for a Sunday lunch, and this vessel features in many such ones. Come Sunday and you can see Amma slouching around a hot stove, on which a delicate darling will be simmering a delicious gravy within its bosom. We have had many dum varieties and other slow cooking dishes, cooked in this. Amma has taken the vessel along with

Howdy Lemon Squeezers, Welcome toJiblitz & Gravy get “JACKED-UP”Gravy: I'm Jiblitz!Jiblitz: And I'm Gravy!Gravy: Wanna squeeze the most outta yer lemon? We're the new ve-HICK-ular Auto-motivational Goo-roos so fergit about them Poop Boys and Aamco; you Aain'tco no more!Jiblitz: You ain't just slappin' yer mud flaps Grav', all them other car me-Can’t-ics don't know their tranny from their fanny! If you got a Bentley we'll unbend it. If ya ding yer fender we'll give it the finger and offend it. If yer motor ain't motor-vated we'll git ‘er purrin’ like chicken quicker’n you can say...Gravy: Whoa, whoa, whoa! Jiblitz, did you just say "purrin like a chicken?"Jiblitz: I did.Gravy: Okay, just chicken.Jiblitz: Now, Here we got a 1999 Camaro. Thirst fling to do is to check the flui

Big Boy's Chicken Gravy RecipeIngredients:28 ounces chicken broth1/2 teaspoon onion powder1 tablespoon chicken bouillon powder2/3 cup BisquickCooking Directions:In blender, combine broth, onion powder, bouillon powder and Bisquick.Blend at high speed, about 1/2 minute or until smooth.Pour into saucepan and stir constantly over medium-high heat for 4 or 5 minutes until it comes to a boil, is smooth and has thickened a bit.Serve immediately.You can store this in the freezer for up to 4 months.Restaurant Recipes at

From across the Used Furniture Outlet (UFO) in Greensburg, I could hear a joyful shout from my friend Scoobie: "Grayveebodegrayveebodegrayveebode!" I wasn't sure what language this was, exactly, but the enthusiasm was intriguing.Following the gleeful laughter and what sounded like the tip-tapping of an impromptu jig, I found her on the other side of the room, clutching the elusive Avon Cape Cod ruby glass gravy boat that belonged to her beloved dish set. The message became a bit clearer. "Gravyboatgravyboatgravyboat!" she told me, beaming, and holding it aloft.Scoobie would probably go on to chant same thing... oh... three or four more times at random that day, trying to reconcile her lucky find in her mind. I expect I'll receive email during the course of the week to the same effect, as t

Who wouldn't love potatoes and peas? Cooking potatoes and peas in tomatoes seasoned with cumin and coriander powders, sweetened with milk( or cream ) is the one recipe which comes to my rescue at the eleventh hour. So easy to prepare, so rich in taste. Adding milk to this potato curry gives this unique sweetness which balances the sourness from tomatoes. Aloo( Potato ) Matar( Peas ) is one such classic recipe which you can whip up in no time. You don't need any fancy ingredients and i am sure you would find all these items in you pantry any time. You need: 4-5 large ripened tomatoes 2 red... For this complete recipe, more delicious simple recipes, photos and other content visit my website at www.curryinkadai.blospot.com

Kathirikai Puli kulambu is one of the common dish which I make often. Try out my rare combination, its great with Lemon Rice. Do drop your comments.Ingredients:Small onions 6Tomato 1Turmeric powder 1/2 TeaspoonTamarind a small ballMustard 1/2 TeaspoonMethi seeds (Fenugrek or Vendhayam) 1/4 TeaspoonChili powder 1.5 TeaspoonDhania (Coriander) Powder 1.5 TeaspoonBrinjal (baby aubergine) 4Curry leaves littleSaltOilMethod:In a pressure cooker add oil when its hot add mustard.When mustard splits add methi seeds and curry leaves.Add the chopped small onions and fry for 2 to 3 minutes.Add the slitted brinjal and fry for 1 minute.Add chopped brinjals and fry for 1 minute.Add chili powder, coriander powder and turmeric powder and fry for few seconds.Add the tamarind paste.Add salt and close the co

Este no es el típico gravy oscuro que queda casi como engrudo y que generalmente se pone sobre el puré de papa. Es más bien un gravy ligero y se pone un cucharón sobre la rebanada de pavo y unos 3 o 4 botones de champiñones encima.Ingredientes:1 taza de mantequilla3 libras de botones de champiñones1 cebolla mediana picada finamente3 dientes de ajo2 latas de beef broth+ hierbas de olor en polvo+ pimienta+ kitchen bouquet+ caldo de la carne+ harina precocidaPreparación:Los champiñones se lavan uno por uno por encima, con el chorro del agua que no le caiga fuerte, pero limpiándoles la tierra. Si son botones se les quita el rabito, dejando únicamente el botón; si están frescos se muele el rabito con un poco del caldo de las carnes y el harina; si no lo están, es decir que el rabito esté obscuro, éste se tira y se muelen unos 10 o 12 botones. Si no son en botones se rebanan con todo y rabito y se muelen unos cuantos.En una olla mediana y gruesa se derrite la mantequilla y se

"This curry was like a performance of Beethoven's Ninth Symphony that I'd once heard.....especially the last movement, with everything screaming and banging 'Joy.' It stunned, it made one fear great art. My father could say nothing after the meal."Anthony Burgess NALLI GOSHT...A robust, traditional lamb curry.Here we go again. With winter here, a finger-licking good, different curry is most welcome. This is a hearty, 'mild on spices & full of flavour' lamb curry, made from a recipe my sister-in-law sent with huge recommendations! A Sanjeev Kapoor recipe. She proved her point. Lovely tasting curry , 'grindless' (thanks once again to the microplaner), & delicious! More so, very very simple.Off to Sra's 'Grindless Gravies' ...nice one to share!This is a 'curry on the bone', traditionally slow cooked for 3 hours or more, where the juices are slowly released & the flavours mature. My energy conservation mode kicked in, & much as I would have loved to slow cook i

About two years ago I heard a friend mention chocolate gravy. I had never heard of it, but since I don't share a love of chocolate that doesn't surprise me. I sometimes tend to bypass 'chocolate' anything. However the word gravy should have gotten my attention as I only eat mashed potatoes as an excuse to keep the gravy on my fork... although I've been known to use a spoon. I love gravy!

"Red meat is not bad for you. Now blue-green meat, that's bad for you!" Tommy Smothers Kashmiri Meatballs in GravyKashmiri cuisine or Wazwan has always held a fascination for me by way of how different it tastes. The other day I found an interesting sounding recipe for Mutsch Kashmiri Meatballs at A Mad Tea Party. After browsing the write-up, right up to the last 2 meatballs et al, the mind was made up. This I just had to try, & promptly put it on my agenda of interesting 'must-makes' in the near future! Hesitatingly, with fingers crossed, I even used mustard oil as the recipe suggested. I made this dish a couple of days ago...it was very different & pleasing in taste; surprisingly simple to make . The last 2 meatballs were indeed at a premium!!Love the palette of colours the ingredients made!Must admit that when I read about the 'Grindless Gravies' , SRA's blog event at 'When My Soup Came Alive', I thought, NAH, impossible!! All my cooking life gravies have meant plen

Its been ages since I had planned to try out Keema Balls and everytime something comes way and I postpone it. And I have also been telling hubby dear that I will prepare this one day. I guess he got fed up hearing me say it so many times, yet never really do it. Then I misplaced the recipe that I had with me. Which lead me browse for something similar. He said no to anything that's very rich. Because that's how it ends up. I end up preparing something so rich that it becomes too heavy. He has always been talking about his aunty how prepares an excellent Keema balls gravy in a jiffy. I have had enough of that story that I wanted him to talk about mine. When I told him that it might require frying and then adding to gravy. He said it was so simple that it used to get ready so soon. So again I searched to check if I could find something that does require lot of frying and spending much time. I came across few that were sounding good. Finally I adapted Sailu's as I know if she has prep

What's in a name we may say, but at times it becomes very maddening when you get to the heart of the things. Dum Aloo or Aloo Dum is one such thing. Even now I don't really know what separates these day or how and why two different names. It was the time during my first crush on North Indian cuisine, that I began to search for this recipe. At one point I had so many Dum Aloos and Aloo Dums. Each in a different proportions! But all said and done, nobody actually said what makes it different. I have stopped searching for reasons. I can understand different versions of Sambar but we don't call it Barsam right? Well this is what I felt too. The many different recipes on hand, called for different items. In an age when you can do anything given the mood, you can expect to try out so. But finding time to even take a proper breath becomes a task, you really can't think of searching for the many varied things a recipe might call for right. That's why I chose the easiest of the lot. Came o

Dad’s Giblet GravyIngredients:Giblets (gizzard, neck, heart and liver), removed from turkey cavity and washed1 onion, cut in half1 stick of celery, cut into four or five pieces.1 large carrot, peeled and cut into four or five pieces4 cloves of garlic, peeled1 bay leaf1 stick of butter8 tablespoons of flour1-2 teaspoons of turmeric1-2 teaspoons of paprika2-3 tablespoons of Worcestershire sauce (can add more to taste)1 cup of turkey pan drippingsSalt and pepper to tasteMethod:1. Place the giblets in a pot with the onion halves, celery, carrots, garlic cloves and bay leaf, and cover with 8 cups of water.2. Bring to a boil, and then turn heat down to low, simmering the stock for an hour and a half, stirring occasionally.3. Remove giblets and chop meat into small cubes.4. Remove aromatics and strain the stock (should have about 5 cups).5. To make your roux, in a pot heated on medium-low, melt the butter and then slowly add the flour. Constantly stir the flour and butter for about 10 minut

We've all been there before. It's that lull between the servings of candied yams and dried beets, the football game is a blowout, and you're a little buzzed of four bud lights. You look at your lovely girlfriend next to you, with her supple bosom hiding behind a tight brown sweater, and her honeypot hiding under a mini skirt, and you know it's go time. You can almost hear Al Michael’s in the background encouraging you. You give her the look and unless she's a useless slam hog, she'll know that its time to execute the coveted Turkey Day bathroom quickie. While everyone else is all hopped up on tryptophan and holiday cheer, it's time to act. Quickly and discreetly dash to the most out of the way bathroom in the house. Most suburban houses all have a quiet, altogether nondescript bathroom tucked away on the second floor, or in the basement somewhere. This is where you should unleash your holiday cock custard. Now, using your manhood as a vaginal turkey-baster takes on

I don't claim there is only one way to cook a turkey. In fact, there are probably as many ways to cook one as there are mothers or mothers-in-law to tell you how to do it. One could write a book about this. There's so much to say.Timing is always tricky. I don't worry too much about the turkey coming out early. That's what piping hot gravy is for. But the opposite IS a bit of a bore... when it's not ready and you are.An instant read thermometer is your best friend. Having said that, the first year I got one, I put it in and I had something else to do. So I closed the oven door just for a minute or two. Guess what? It melted, thankfully not on the turkey. See? I don't pretend to know everything.Parts of this recipe depend on the knowledge and experience of those that went before me: my mother, Julia, the authors of EVERY version of The Joy of Cooking...and some of it is just me.Roast Turkey and Gravy - Narratively told...The day before, when you’re cutting up all your vegetables

Manic Monday Participants1. Ian2. Deb3. Jamie4. And Miles To Go...5. Crazy Working Mom6. Blog That Mommy!7. Shelia8. LYN9. Stine10. Sosunaolata11. SargeCharlie12. maryt/theteach13. Gattina14. mags15. Donetta@ A life Uncommon16. empress bee (of the high sea)17. Alice18. Alice19. Reba20. Travis21. Amazing GracieLearn more about Manic Monday here.View More Manic Monday ParticipantsGet The CodePowered by... Mister Linky's Magical Widgets.I see you! Have a great day. :)

Last year, the week before Thanksgiving I posted a recipe for Make Ahead Gravy. I want to draw attention to it this week (and will probably mention it next week too!) because I've noticed a lot of people on the internet searching for versions of this. The only real trick to make ahead gravy is that the rue is made from flour and butter so it doesn't separate like a corn starch thickened gravy

J & G: Howdy GastronautsJ: I’m Jiblitz!G: and I’m Gravy!We’re Jiblitz n’ Gravy and we’re here to ejumacate all you balls and curls out there in TV land how to whoop up a lipspanking linger flickin’gastro-intestinal-icious Spanksgivin’ Fiest that’ll knock yer hockey sox off like a ratchet loppers on cornstalk!J: And it won’t cost a chiggers nipple neither!G: ‘Ats right Jib’ cause we do the way them ol’pilgrims used ta do: cheek and eepanomical like. Ya see, the ‘grims didn’t have a whole heap a wallet wampum so they had to skrimp and save like a shaved squirrel in an acorn fire. But at the same time, show them Packachicklets a thing or two about gourmet cookin’J: Yep it was all about one-uppin them Nippantuckets, and they ain’t had no Souix chefs so they raped the villages and pillaged the women like teenage termites on a scrotum pole. But after a hard days a work, they come back with a whole honky heapa a helpins to make your eyes water and yer mout

This is not a recipe I make very often, but it's one of those meals I loved during childhood. I've never really had a problem making it, except last time, when my oven wasn't great. This weekend, I had some chipolatas to use up and decided I'd give it a try with them. Not the healthiest of meals by any stretch, but for me, definitely comfort food. So as to not be disappointed like last time, I went about things slightly differently.For one thing, I used a much better oven, and took a lot more care over the batter mix (sifted the flour, and whisked rather than blended it). I also spent longer over making the onion gravy, getting the onions really browned and cooking that bit longer. The Batter Mix was modified after reading Nigel Slater's recipe as the idea of adding Wholegrain Mustard to i

Ingredients:Mutton 1/2 kgGinger n garlic paste 2 TeaspoonCoriander(Dhania) powder 1.5 TeaspoonChili powder 1.5 TeaspoonTurmeric powder 1/4 TeaspoonPatta(Cinnamon stick) 1 inchCloves 1Tomato 1Small Onion (Shallots) 4 to 6Green chili 3 to 4Coconut paste 2 TablespoonSombu (Fennel seed) powder 1 TeaspoonCoriander leaves a handful (Optional)Curry leaves little (Optional)SaltOilMethod:Wash mutton with turmeric powder or lemon juice.Add ginger n garlic paste to mutton in cooker and add chopped tomato, patta, cloves, turmeric powder, dhania powder and salt.All water and close the cooker and cook the mutton, leave it aside.Add oil to a pan and add sombu powder, chopped green chili and onions.When onions turn golden brown colour and coconut paste and fry for 3 minutes.Add little water and the cooke

Ingredients:Chicken 1/2 kgShallots (Small Onion) 4 to 6Jeera (Cumin Seeds) 1/2 TeaspoonPatta 1 inchGinger n garlic paste 2 TeaspoonOilSaltTo make masala Paste:Dry chili 6Coriander(Dhaniya) seeds 1 TablespoonJeera(Cumin seeds) 1 TeaspoonWhole pepper 1 TeaspoonAdd little oil to kadai heat it, add dry chili and coriander seeds and fry for 2 mins.Add fried dry chili, coriander seeds, jeera and whole pepper to a mixer or blender and make it into a fine paste.To make coconut paste:Add 2 tablespoon of tender coconut, 6 cashew nut and 1 Teaspoon Soombu(Fennel seeds) to a mixer and make a fine paste.Method:Add oil to kadai and add patta, then saute onion till it turns golden brown colour.Add ginger n garlic paste for few minutes.Add masala paste and chicken and fry for 3 minutes.Add salt and littl

"When the trees their summer splendour Change to raiment red and gold, When the summer moon turns mellow, And the nights are getting cold; When the squirrels hide their acorns, And the woodchucks disappear; Then we know that it is autumn, Loveliest season of the year." - Charlotte L. Riser It’s fall now as I write this. While walking back to home I noticed the change around me. There is nip in

I was watching Rachael Ray this morning and had a very distinct thought pop into my mind. She is just too nice. I mean, do people like this really exist or do you think it is all for the show? Just once I want to hear Rachel Ray say "Go fuck yourself"... because I just don't think she has it in her! That kind of happiness and sweetness must be so exhausting after a while. I for one could never be that nice. Sure, I put on my sickly sweet smile and ham it up for people I enjoy being with, but after the night is over, I'm exhausted. Sometimes I just feel that the people are always so nice to your face are really mean and angry when they are at home, lol. Anyhow - my mind is wandering now - so let's talk about my newest favorite television show. Actually there are a few! Let's discuss...Did anyone see The Big Bang Theory on CBS on Monday? OMG that was funny funny funny! It was the kid that used to play Darlene's boyfriend on Roseanne, but now he plays one of the leading characters. T

I have been busy lately and now I am back to the normal routine with cooking, taking pics and blogging. I have been facing tantrums at home from J, saying that I am cooking merely for blogging and not for him :) and also complains that my camera gets the first chance to capture my dish. I guess this is a common argument in many of your homes too.Kheema Kofta with Ghee RiceJ was craving for kheema koftas from past one month and because of my busy schedule could not meet the household demands :)To those who dont know Koftas are popular throughout India. They are made using fine lean mince which is blended with herbs and spices and made into balls.This dish sounds exotic and tastes it too! Add it to a dinner party menu and your guests will end licking their fingers :)Ingredients:Ground Lamb meat(Kheema): 1/2 KgOnions: 2, mincedTomato Puree: 1 cupGreen Chilles: 5, adjust acc. to your taste buds, slit length-wiseCashewNuts, Chironji and WaterMelon seeds: 1 cup, soak in water for 1 hr and gr

Whenever you think of cooking something stuffed, one of the first things that comes to your mind is Capsicums, also called Bell Peppers or Shimla Mirch. So naturally, that was what came to my mind too. I had eaten this dish at a friend's place years ago (I don't even remember how it tasted anymore!) and since then I had thought of making my own variation someday. Capsicums are not only colorful and pretty to look at, they are also rich in Vitamins A and C, are low in fats, and are a significant source of iron, zinc and thiamine! And what better way to enjoy these delicious peppers than in the form of Stuffed Capsicum Baskets with Sauce!! Here's my recipe for Indian style Stuffed capsicums. The smell and taste is sure to sweep you off your feet!!Ingredients For the Stuffing4 medium-sized red or green capsicums4 medium-sized potatoes1 large onion1 cup shredded or grated cheese1 cup boiled peas2 tbsp bread crumbs(optinal, adding these would bring flavor and bind the mixture too)1 tbsp

Flesh of pork. Nothing exciting about that, but wait and see ....INGREDIENTS:Serves 4* ab. 6 hg600 g) pork of fillet* butter* 1 teaspoon salt* ab. 3/4 tablespoons pepper corns, black or white* 1 - 2 dl (100 - 200 ml) whipping creamMETHOD:1. Cut the pork of fillet into slices, 2 ½ cm thick [1 inch].2. Give each slice a blow with the fist.3. Fry and brown the slices in butter (the smallest amount possible).4. Fry 3 - 4 min. on each side, salt and pepper to taste.5. Put the slices in a hot pan to keep them warm.6. Pour cream into the skillet, stir well and salt to taste.7. Pour the cream gravy over the slices.Serve with oven roasted potato wedges and a tomato salad.This easy pork recipe can certainly lead you to a peak of sensuality.Restaurant´s menus offer flambeed pepper steak. Stylish restaurants with complicated etiquette procedures and formalities.The restaurant bill will be without rhyme and reason.How to flambé the peppery pork fillet: Pour ½ dl (100 ml) hot cognac over the rea

A colleague at work who read about my review on the restaurant Spice Hut was surprised to know that there actually exists a cuisine called Indian-Chinese which is very popular in India. So to her benefit, and for all the others who savour Indian food, here's a variation which will leave you smacking your lips! It has most of the Indian spices, but the gravy is soy-sauce based, hence the name Indian-chinese:) This tastes best with the Chinese-style Fried Rice, and once you finish reading this post, hop on to that recipe to make a complete meal!!Ingredients1 cup grated cabbage1 cup grated carrots1/2 cup cauliflower florettes - shredded4-5 finely chopped French beans1/4 cup finely chopped spring onions1/4 cup finely chopped green capsicum1/3 cup refined flour (maida)2 large tbsp cornflour (to hold and bind the veggies)1 egg - beaten2 large tbsp soy sauce1-2 tbsp vinegar2-3 tbsp oilWater - around 4 cups to make the gravySpices: 1/2 ginger and 5-6 garlic cloves,2-3 green chillies (all fine

RECIPE INGREDIENTS3 lbs. chuck or pot roast2 tbsp. flour1 tsp. salt1/4 tsp. pepper1 tbsp. oil1/4 c. water1 tbsp. vinegar1 tsp. dill weed5 or 6 small potatoes5 or 6 carrots1/2 tsp. salt1 lg. onion1 tbsp. flour1 c. sour cream1 tsp. dill seedRECIPE METHODCoat roast with flour, salt, and pepper. Brown in oil in skillet. Put roast in crock pot, add water and vinegar. Sprinkle dill weed over meat, then add potatoes, carrots, onion, and 1/2 tsp. salt. Cook on low for 10 to 12 hours or high for 6 hours. To make gravy, pour off 3 tbsp. drippings, add flour and heat. Measure rest of drippings, add water to make 1 cup. Add to flour mixture and heat for 1 minute, stirring constantly.Add 1 cup sour cream and dill seed. Heat to boiling.

Bendakaya Masala or Bendakaya Kurma is another of my Athamma's special thats favorite at our place. I was introduced to Bindi Kurma when she first visited us after marriage. As Lady's finger known as Okra or Bindi and so many other names, Athamma has that many varieties to cook with a simple Okra. This is very simple yet tastes great with Rotis. When I started cooking this variation, hubby dear of course was trilled. We make it quite often for dinner.Preparation Time : 15 minsCooking Time : 15 minsCuisine : AndhraIngredients NeededBindi / Okra / Bendakaya - 250 gmsOnions - 1Tomatoes - 2Ginger Garlic paste - 1/2 tspChili Powder - 1 tspCoriander Powder - 1 tspTurmeric powder a pinchCoconut paste - 1 tbspOil - 1 tbspMustard seeds - for seasoningCurry leavesCoriander Leaves for garnishingPeanut / Groundnut Powder - 1 tbspMethod to prepare:Wash and pat dry the Bendayaka. It has to be real dry. We even wipe it dry as Amma says the outer skin will become non sticky by doing this. Cut into

Bendakaya Masala or Bendakaya Kurma is another of my Athamma's special thats favorite at our place. I was introduced to Bindi Kurma when she first visited us after marriage. As Lady's finger known as Okra or Bindi and so many other names, Athamma has that many varieties to cook with a simple Okra. This is very simple yet tastes great with Rotis. When I started cooking this variation, hubby dear of course was trilled. We make it quite often for dinner.Preparation Time : 15 minsCooking Time : 15 minsCuisine : AndhraIngredients NeededBindi / Okra / Bendakaya - 250 gmsOnions - 1Tomatoes - 2Ginger Garlic paste - 1/2 tspChili Powder - 1 tspCoriander Powder - 1 tspTurmeric powder a pinchCoconut paste - 1 tbspOil - 1 tbspMustard seeds - for seasoningCurry leavesCoriander Leaves for garnishingPeanut / Groundnut Powder - 1 tbspMethod to prepare:Wash and pat dry the Bendayaka. It has to be real dry. We even wipe it dry as Amma says the outer skin will become non sticky by doing this. Cut into

This is our traditional Andhra Non-Veg combination Ragi Sangati with Mutton Pulusu. Though I am a pure veg, love cooking non-veg for my hubby dear. I like to try out different varieties but will have to make this in frequent intervals to satisfy him. I will end my rambling with this...else it might again run into long paragraphs that it normally runs these days...Preparation Time : 15 minsCooking Time : 20 minsCuisine : AndhraIngredients neededMutton - 500 gmsOnions - 2 mediumTomatoes - 3 mediumGinger Garlic paste - 1 tspChilli powder - 1 tspCoriander powder - 1 tspMint leaves - handfulCoriander Leaves - handfulOil - 1 tbspSalt to tasteCoconut paste - 2 tbspWhole SpicesGaram Masala - 1/2 tspClove - 2Cinnamon - 1"Fennel Seeds - 1/4 tspMethod to prepare:Clean and chop mutton to required size. Chop Onion, tomatoes to fine pieces.Heat oil in a pressure cooker. Add the whole spices. Then add onion and sauté till its brown in colour. Add Ginger garlic paste and fry well. Then add Mint leave

This is our traditional Andhra Non-Veg combination Ragi Sangati with Mutton Pulusu. Though I am a pure veg, love cooking non-veg for my hubby dear. I like to try out different varieties but will have to make this in frequent intervals to satisfy him. I will end my rambling with this...else it might again run into long paragraphs that it normally runs these days...Preparation Time : 15 minsCooking Time : 20 minsCuisine : AndhraIngredients neededMutton - 500 gmsOnions - 2 mediumTomatoes - 3 mediumGinger Garlic paste - 1 tspChilli powder - 1 tspCoriander powder - 1 tspMint leaves - handfulCoriander Leaves - handfulOil - 1 tbspSalt to tasteCoconut paste - 2 tbspWhole SpicesGaram Masala - 1/2 tspClove - 2Cinnamon - 1"Fennel Seeds - 1/4 tspMethod to prepare:Clean and chop mutton to required size. Chop Onion, tomatoes to fine pieces.Heat oil in a pressure cooker. Add the whole spices. Then add onion and sauté till its brown in colour. Add Ginger garlic paste and fry well. Then add Mint leave

My kids love Mui Fun. I'm not quite sure if there's a English word for Mui Fun. Probably not. In fact, Mui Fun is a Cantonese word. It's actually thick gravy over rice. It's an easy one dish meal for lazy mum like me.The usually Mui Fun we had, had only fish slices or pork and Chinese Flowering Cabbage in it. Since this is for my kids, I tweak it to make it more enticing for them.Ingredients for the gravy:Ham, cut into smaller piecesCarrot, slicedCornChinese Flowering Cabbage aka 菜心, chopped300ml Broth1 Egg White1 teaspoon Light Soy Sauce (for colour and sweetness but optional)Salt to tasteCornflour Mixture (thickener)a bowl of riceHow to do it:Bring broth to a simmer.Add in ham, carrot, corn and bring to a boil.Add in the Chinese flowering cabbage.Add light soy sauce and salt to taste.Gradually add in the cornflour mixture to thicken the gravy.Stir in the egg white.Pour gravy over a bowl of rice.

My kids love Mui Fun. I'm not quite sure if there's a English word for Mui Fun. Probably not. In fact, Mui Fun is a Cantonese word. It's actually thick gravy over rice. It's an easy one dish meal for lazy mum like me.The usually Mui Fun we had, had only fish slices or pork and Chinese Flowering Cabbage in it. Since this is for my kids, I tweak it to make it more enticing for them.Ingredients for the gravy:Ham, cut into smaller piecesCarrot, slicedCornChinese Flowering Cabbage aka 菜心, chopped300ml Broth1 Egg White1 teaspoon Light Soy Sauce (for colour and sweetness but optional)Salt to tasteCornflour Mixture (thickener)a bowl of riceHow to do it:Bring broth to a simmer.Add in ham, carrot, corn and bring to a boil.Add in the Chinese flowering cabbage.Add light soy sauce and salt to taste.Gradually add in the cornflour mixture to thicken the gravy.Stir in the egg white.Pour gravy over a bowl of rice.http://feeds.feedburner.com/wokkingmum

We call this Koodi Pulusu or Chicken Pulusu. Pulusu as in Telugu, means gravy which is not very thick but has running consistency. Amma prepares Chicken Pulusu with Dosa for Breakfast on Bhogi day during Sankranti or Pongal festival. Bhogi festival is not complete without this breakfast at our place. For Vegetarians, its Dosa with Jaggary and for Non-Veg, its always Chicken Pulusu with Dosa.Here you go for the recipe.Preparation Time : 10 minsCooking Time : 20 minsCuisine : AndhraIngredients needed:Chicken - 500 gmsOnions - 200 gmsTomato - 100 gmsGinger - Garlic paste - 1 tspCoriander Leaves chopped - half cupCloves - 4Cinnamon - 2"Bay Leaf - 1Fennel Seeds - 1 tspCoconut paste - 2 tbspSalt to tasteChilli powder - 1 tspCoriander powder - 1 tspTurmeric powder a pinchOil - 1 tbspButter - 1 tspGaram Masala - 1/4 tspWater - 1 cupMethod to prepare:Chop chicken to desired size.Chop Onions, Tomatoes, coriander finely, Heat oil in a pressure cooker, add cloves, cinnamon, fennel seeds and bay l

Although I lived in Nashville, TN for over 5 years, I can't recall ever being served 'cornbread gravy'. It certainly makes sense though, as it's similar to sausage gravy, just using up leftover cornbread. I've made 'bacon gravy' before which is also similar except of course, for the addition of the corn bread. Served with biscuits, what a hearty comfort food or breakfast on a chilly winter

There are currently 413 feeds in my feed reader.You never quite realize how many of those feeds pile up until you come home from a hard day away from the internet (note to self: there are jobs out there that actually require that you stay off the net all day; we hate those jobs) and find 1,245 news items staring you in the face and only four hours before you go to bed.It's moments like these that make me wonder if my constant exasperation these past two days at the enormity of the task is just a case of me getting too old for this stuff anymore, or if I genuinely amazed that I managed to spend most of the last two years in job assignments designed to give me lots of spare time to browse the net.To be sure, no employer will tell you that you have a job that leaves you with vast sums of time to yourself and a (mostly) open internet port that allows you to wallow in minutiae to your hearts content. Good God, there is no employer that foolish. And yet, I've spent the better part of th

Since moving to Laurel Canyon, Muscadine singer/writer/multi-instrumentalist Jonathan Wilson has found himself the hub of a thriving local music community who meet weekly at his home to jam. Here's home video from a recent session.The players are a revolving cast of characters who've included Chris Robinson, Gary Louris (Jayhawks), Phil Lesh, Andy Cabic (Vetiver) and others. Besides recording his own solo debut, Jonathan has been playing on works in projects by a number of the folks in this circle. Recently, they took this out to the public performing as "Chris Robinson's Wooden Family" at Big Sur and also at Wavy Gravy's 71st Birthday benefit for the Seva Foundation this past Friday, May 18 at the Berkeley Community Theater. LIne up was Robinson, Wilson, Vetiver's Andy Cabic and drummer George Reiss.Jonathan's solo debut on KOCH Records debut Frankie Ray is an audacious work of heart, an extended meditation on love and loss that's intimate yet expansive, thematically complex y

You can’t beat sausage, mash and gravy. But enough of my dietary addictions: here’s the Gravy, looking decidedly older but, pleasingly, still mad as a hatter: Via Ryan on Flickr. 2007 world cup, gravy, sausage and mash, west indies

Scene 1: HomeMe: Ah!!! Weekend…He: Yeah. I can just sit at home and relax.Me: Mmmm... I want to go out for small shopping.He: {Looking suspicious} How “small” is this small shopping?Me: {With all charm} Well... I need few vegetables for weekend cooking.He: Can’t you use the one in fridge? And we have some frozen vegetables also.Me: Oh no. No frozen vegetables. Nothing can beat the taste of fresh ingredients. I really need few ingredients. And besides I am gonna make your favourite dish.{This piece of information gets his full attention}He: And what is that?Me: {Fluttering my eyelashes} Its surprise.He: OK.. I hope it wont take more than half an hour.Me: Yes. That’s all. Just 2-3 ingredients which I desperately need and we will be back with in half an hour.He: OK.Stuffed Tomatoes in Yogurt GravyScene 2: Super MarketMe: Get the trolley honey.He: Well, you did say "few" ingredients. {Stressing on few}Me: Yeah, but look at the crowd here. Looks like whole city has come for shoppi

In 2003, the Jones Soda Company produced about 6,000 bottles of a turkey and gravy flavored soda which was massively marketed on the internet. It was completely sold out in less than two hours. Afterwards, the bottles were sold at high prices on Ebay. I looked at their website and unfortunately, the "Turkey and Gravy-flavored soda" is no longer available. (news article from 2003)

The past couple days have been rough. I was out of bed at 7:30 on Thursday to get to my clinical orientation, and traffic was terrible. I literally live across the freeway from the place. After the... Visit my blog @ ModernSoapbox.com to read the rest.

RASPA BIEN EL FONDO DE COCCION DEL PAVO RELLENO DE CASTAnAS (BUSCAR RECETA EN <a href=' <a href=' http://www.re-zetas.com'>http://www.re-zetas.com</a>),'> http://www.re-zetas.com'>http://www.re-zetas.com</a>),</a> AGREGANDO UN CHORRO DE AGUA CALIENTE PARA AFLOJAR, CUELAL ...

This dish is called as "Huli Menasina Kodilu" in Kannada ( Huli = sour/tamarind; Menasu= Chilli; Kodilu=Sambar). As the name indicates this requires minimal ingredients - tamarind and chili added along with coconut. I personally love it with the banana bread dosa b'coz the soft, fluffy and sweetish taste of that dosa goes very well with this spicy kodilu.INGREDIENTS:15 Tindooras5 Hot Red Chilies1 tsp Tamarind Paste1/2 Cup Frozen/Fresh Grated Coconut1/2 tsp Turmeric Powder1 tsp Mustard seeds1 String Curry Leaves5 Garlic Flakes1/2 tsp OilMETHOD:Clean and lightly mash the tindooras (or slit the tindoora's on both sides in the center)Pressure cook these with little salt and water for one whistle and keep it aside.Make a smooth paste of grated coconut+ tamarind+ turmeric powder+ red chilies using the little water that was used to cook the vegetable.Mix all and heat it on low flame until the mixture starts to boil.For seasoning, heat a little oil and add chopped garlic flakes and when

This is a very simple side dish for chapathis/naan without lot of spices, yet very flavorful and healthy. Ingredients: Oil - 2 tablespoons Garlic Cloves - 2, minced Onion, medium size - 1, finely chopped Salt - as per taste Curry powder/garam masala - as per taste Yogurt - 1 cup (I used low fat yogurt) Milk ...