Gosh, FT, it's a cookbook. How do you usually read cookbooks? As for favorite recipe, I can't choose, THere's not a recipe in there that I don't llike for some reason or other.
The heartwarming festival of Janamashtmi is around the corner. This festival celebrates the birth of Lord Krishna. I am planning a prayer service at home and would like to follow it with a meal. What would you all suggest? What is typical..? I hope our newest member who cooked at the ISCKON temple will help me out here.
There are many folks who give tours. IACP can give you information on that. It was a good article in Met Home I believe, I have not seen it. Did his coauthor Stephanie pen it?
The pods and seeds. unground should lasst 6 months to a year, if kept sealed in the dark. They will fade considerably after just a few months though. I find that the firmest bright green pods are usually the best. If the pod is plump and firm that usually means that it is full of good black seeds. I toss the lame ones with hardly any seeds into a container with loose black tea. That way I don't waste them and they will feel thay have a use in this world. agreed
Here it is. I actually am proud that I added it to the recipe gullet! I am sorry for the delay in posting it. Its a sukhi chutney or dry chutney and I learnt it from my mother in law. Recipe is here -- Curry leaves spice rub/Dry chutney