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everichon

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  1. Nothing like a Campari with a bit of grapefruit juice and a splash of soda. Bitter and very refreshing.
  2. Cauliflower poriyal Serves 4 as Side. This recipe is with humble acknowledgement to Monica Bhide's Cabbage with black mustard seeds recipe. Grated cauliflower - now it looks like couscous and tastes like poriyal. A colourful accompaniment to a dinner of panfried masala fish with a wedge of lime. 2 T vegetable oil 2 whole dried red chilies 1 T skinless split urad dal (black gram) 8 curry leaves 1 tsp black mustard seeds 1/2 tsp whole cumin seeds 1 lb cauliflower, finely grated 1/2 tsp tumeric 1/4 tsp red chili powder (kashmiri mirch) - or to taste 1/2 tsp salt - or to taste handful of chopped coriander leaves Grate 1 lb of cauliflower finely, hopefully in a food processor. Heat the oil in a large heavy skillet over medium high heat. Add the dried chilies, split urad dal and black mustard seeds to the oil and swirl gently until the split dal turns golden and the mustard seeds turn grey. Add the whole cumin seeds and fry until the mustard seeds pop and the cumin seeds turn an appealing brown shade. The dal will brown but should not turn black. Throw in the curry leaves at the last moment and step back as they sizzle up. Then add the grated cauliflower and stir to mix. Let the cauliflower cook for five minutes, and then stir again to mix in tumeric, chili powder and salt. Cover and turn down the heat. Cook over low heat, stirring occasionally, 20-30 minutes until cauliflower is tender with a couscous like texture. Stir in a handful of chopped coriander leaves just before serving. Optional: A handful of halved grape tomatoes make a very pretty addition. Add with the grated cauliflower. Addendum: Monica, I tried to PM you to let you know that I wanted to post a recipe that evolved from your own, but my account doesn't permit me to do so. Keywords: Indian, Vegetables, Side ( RG1109 )
  3. Cauliflower poriyal Serves 4 as Side. This recipe is with humble acknowledgement to Monica Bhide's Cabbage with black mustard seeds recipe. Grated cauliflower - now it looks like couscous and tastes like poriyal. A colourful accompaniment to a dinner of panfried masala fish with a wedge of lime. 2 T vegetable oil 2 whole dried red chilies 1 T skinless split urad dal (black gram) 8 curry leaves 1 tsp black mustard seeds 1/2 tsp whole cumin seeds 1 lb cauliflower, finely grated 1/2 tsp tumeric 1/4 tsp red chili powder (kashmiri mirch) - or to taste 1/2 tsp salt - or to taste handful of chopped coriander leaves Grate 1 lb of cauliflower finely, hopefully in a food processor. Heat the oil in a large heavy skillet over medium high heat. Add the dried chilies, split urad dal and black mustard seeds to the oil and swirl gently until the split dal turns golden and the mustard seeds turn grey. Add the whole cumin seeds and fry until the mustard seeds pop and the cumin seeds turn an appealing brown shade. The dal will brown but should not turn black. Throw in the curry leaves at the last moment and step back as they sizzle up. Then add the grated cauliflower and stir to mix. Let the cauliflower cook for five minutes, and then stir again to mix in tumeric, chili powder and salt. Cover and turn down the heat. Cook over low heat, stirring occasionally, 20-30 minutes until cauliflower is tender with a couscous like texture. Stir in a handful of chopped coriander leaves just before serving. Optional: A handful of halved grape tomatoes make a very pretty addition. Add with the grated cauliflower. Addendum: Monica, I tried to PM you to let you know that I wanted to post a recipe that evolved from your own, but my account doesn't permit me to do so. Keywords: Indian, Vegetables, Side ( RG1109 )
  4. Step Great Aunt Jennie's ORANGE salad. There should be an international tribunal to address Jello salads like this. My father's second wife was from a part of Ohio which might as well have been Mars. 14 years old and feeling very uncomfortable at my first Thanksgiving at their house, I turned to the old lady next to me, and mumbled, "What nice orange salad you've brought." It was a lie, but after an hour of being stared at I was trying to seem normal somehow. Aunt Jennie beamed and me and dumped a huge mound onto my plate. The salad was actually an awful Jello concoction, orange jello with mayonnaise or angel whip, pineapple bits and some lumpy, poorly incorporated dairy product. Somehow, I managed to fork it down. It was like a lesson for your tastebuds about why it is wrong to tell a lie. Aunt Jennie was so delighted she brought the same thing next year, and all the years after... Like the beating of the telltale heart, the orange salad kept coming back for Thanksgiving dinner. When Aunt Jennie started sending the electricity bill to a televangelist, she was put in an assisted living home and my stepmother's sister moved into Aunt Jennie's house. I breathed a sigh of relief. Goodbye to the orange salad (my step-aunt's signature dish was a sausage roll made with rolled out canned biscuit dough). That year for Thanksgiving, my stepmother's sister brought.... THE ORANGE SALAD. Deciding that now Aunt Jennie was gone I might gracefully free myself from the Jello curse, I decided to ask my step-aunt what the awful lumpy stuff in the orange salad was. I'd always assumed it was half-melted cottage cheese or something. "It's grated VELVEETA! It's got orange cheese in it, that's why it's orange salad!" She looked amazed anyone would have to ask. Petroleum and gelatine product abuse in the third degree.
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