gingerly

http://www.chennaionline.com/columns/chenn...003/trees01.asp http://www.kamat.com/kalranga/festive/yugadi.htm is this done in other parts of india ?

'video' -short stories by meera nair(not that one)'the curry leaf tree' in particular. i think i might seriously have to consider this quote from sara suleri for a sig.! "sometimes i wake in the night with a strange craving and can only whisper to myself'chicken patties,chicken patties.' "

no,no!Laksa-raise the bar! another one we actually had in our garden at one time but were not aware that it was edible was this suitably named for this thread.my fruit book says the pulp is strained through thick cloth to remove the small needle shaped crystals(raphids)that could cause an unpleasant aftertaste.has anyone tried this?it sounds superb.spaghetttti-this one's ripe for the mother of all georgias!

frightful,freaky and flourescent!http://www.hortresearch.co.nz/products/cit...plasm/bhcitron/-hoping they're in your part of the world for a' first hand' account

i love jackfruit-keep them coming spaghetttti! see if you can get your hands on one of these!

you could start a thread on indian/chinese chilli chicken recipes and it would likely outlast us all!http://www.deccanherald.com/deccanherald/aug222004/br2.asp looks like you're on the right track- mrs balbir singh from the early'60's includes a few indian/chinese recipes that she says are 'very popular'-ingredients include tomato sauce,green chilli,red chilli..

or as upscale as they come-remembering the case of a former model and bartender at a swank delhi club who was shot for refusing a customer a drink.i can't convince myself her gender had little to do with it.

certainly but people still have their priorities..Lalitha-apologies for the abysmal quality of that link-not even sure of it's vintage!should have done some highlighting of my own-i had a vague idea that women were either banned from or severely resticted from serving alcohol(and i don't know what 'law for their own good'that is /was either but fact in india does quite often have the edge on fiction )and was curious to know if anyone here is more well up on that detail, which i think would be a factor in any hooters operations in india if they intend to serve wine and beer and still have an all female staff.and will the police wagon parked at their door a la kfc in bangalore be ..manned or womaned? now here's what i dug out http://www.thehindubusinessline.com/life/2...92900170100.htm http://news.bbc.co.uk/2/hi/south_asia/242421.stm -that's from several years ago so it seems like there is no official ban but local restrictions apply.

just as i suspected does anyone know otherwise? buffalo wings in 'family style'dining already at tgif methinks!

before i figured that curry leaves were in steady supply,i bought way too much and ended up with a lot of semi-dry leaves-i preserved them in oil and forgot about them because i had the fresh ones.about a month later i had a very pretty curry patta infused oil.should do that again sometime!

mango lasses? that deserves another prize!quick!copyright it before mr.bedi eyes it!

but of course.. and the forecast is..

why do i have this feeling there's a key word in there somewhere.. I believe the keyword is in fact hidden in the word "opportunity", if you take away 8 of its 11 letters. or add a few for the brand new take on an old classic game 'opportunity knock..s'..

uhuh!and Lalitha-those lovely lasses in rainsoaked costumes are always 'married off'to their partners in frolic no?!

why do i have this feeling there's a key word in there somewhere..

http://autofeed.msn.co.in/pandorav3/output...b8b97cbe9a.aspx ,

lovely pics!had to reluctantly stop admiring the dragonfruit i bought to actually eat it-nice but looked better!reminded me of kiwifruit(texture)and tender coconut(flavour) Jujubee-the tamarind paste in blocksmost is aged and mellowed a bit so you might get a sharper flavour with fresh,ripe tamarind.

in anticipation of another batch coming your way- wild plum pickle 3 lbs hard,green sour plums 1/2 lb garlic-ground 1/2 lb fresh ginger-ground 2-3 tbsp red chilli powder or to taste 2 tbsp black or yellow mustard seed-ground 1 qrt white vinegar 3 cups peanut oil 1/2 lb brown sugar halve the washed ,dried plums but leave the pits in.sun dry on a tray for a day(or whatever the equivalent is in the oven) grind together the ginger ,garlic,chilli powder and mustard using 1/2 a cup of the vinegar. heat the oil to boiling in a pan,remove from heat and cool. add the ground paste to the oil and stir over moderate heatfor 2 minutes.add the fruit,sugar and remaining vinegar.stir to dissolve sugar and cook until the oil rises-about 15 minutes. cool and bottle.let the pickle mature for a few days before tasting. i'm not sure if the lack of salt is intentional. this from nahoums of calcutta via copeland marks.

still crazy after all these years

er..+2 again

whatever you do-don't lick the measuring spoon..you have been warned

one very commonly held belief is that the fish and milk/curd combination causes leucoderma. okay ,so i just report this stuff. edit:looks like a sequel to Monica's last contest-'name that fish!'

more tales from laloo land

the answer comes eventually now since you're all posting pic of your sweeties-here's mine-no pond weed involved or maybe the fridge needs cleaning heh!it's blurry but the crystals are reflected in the pool of liquid.

hungry kya?