via a life more fabulous
Thursday, February 18, 2010
Wednesday, February 17, 2010
Wednesday, February 10, 2010
Monday, February 8, 2010
Sunday, February 7, 2010
New Tunes
Here is a list of music I would like to groove to:
Solid Gold: Danger zone
BT a hideous machine
Knife
David Rawlings machine of Gillian Welch fame
Massive Attack heligoland
el perro del mar
Solid Gold: Danger zone
BT a hideous machine
Knife
David Rawlings machine of Gillian Welch fame
Massive Attack heligoland
el perro del mar
Cod has not forsaken Bozeman!
It was previously thought that Bozeman was a town forsaken by Cod.
Wendy's to the rescue! with their new cod fillet sandwich over on Main street.
Get yours and sleep easy tonight.
Available only at select Wendy's
Keisha needs a home!
GO to Nebraskadachshoundrescue.org !! for more info on Keisha
and ADOPT your dachshund today :)
also, does anyone know any good dachshund jokes?
Saturday, February 6, 2010
Friday, February 5, 2010
sooop
AAAAHHH I'm out of Masoor Dahl!!!
And if you check the MSU Indian student association site, you will see that lentils are hard to come by in this town.
Ingredients:
2 tablespoons oil or ghee
1 medium red potato
1 carrot
1 cup masoor dal (red lentil)
6 cups water
2 tablespoons sambar powder
1/2 teaspoon turmeric (optional)
1 teaspoon tamarind paste
2 tablespoons frozen fresh coconut (optional)
cilantro leaves for garnishing
salt to taste
For frying:
3 teaspoons oil or ghee
1/2 teaspoon mustard seeds
4 fresh curry leaves (fresh or dried)
1 dried red chili (broken into pieces by hand)
1/2 red onion
Note: I like potato and carrot, but you can use a combo of the following vegetables for this recipe - string beans, japanese eggplant, cabbage, spinach (good with potato), radish (indian variety called mullangi is the best) or watery squash like chayote, etc.
Method:
Wash masoor dal until water is clear, drain and set aside.
Heat ghee or oil in a pot at medium heat and put in carrot and potato. Coat with oil and stir a bit. Add in drained lentil and sautee for a few minutes. Add 6 cups of water. Bring to a boil under medium/high heat. Ladle out any foam that comes to the surface. Once foam stops, add turmeric and mix up. The dal and vegetables take about 30 minutes to cook.
Add sambar powder and mix well. Simmer for 5 minutes. Add salt to your taste, tamarind and coconut and mix well. Turn off heat.
In a separate small pan, heat 2 teaspoons of ghee or oil and put in mustard seeds. Wait for them to pop a bit. To help this happen, you can put a lid over the pan. Once its popped for a few seconds, turn the heat down a little and put the curry leaves and broken up chilis. Coat the leaves and chili with the oil and fry for a few seconds. Pour this oil mixture over the lentils and vegetables and mix well.
In the same small pan put a teaspoon or 2 of ghee or oil and fry onion until they are fragrant. Add these onions to the sambar and mix well.
Garnish with cilantro leaves.
You can serve with rice and some yogurt on the side.
*Sambar powder is made from:
coriander seeds
chana dal
cumin seeds
mustard seeds
fenugreek seeds
urad dal
peppercorns
asafoetida
turmeric
cloves
cinnamon
chili powder
And if you check the MSU Indian student association site, you will see that lentils are hard to come by in this town.
Ingredients:
2 tablespoons oil or ghee
1 medium red potato
1 carrot
1 cup masoor dal (red lentil)
6 cups water
2 tablespoons sambar powder
1/2 teaspoon turmeric (optional)
1 teaspoon tamarind paste
2 tablespoons frozen fresh coconut (optional)
cilantro leaves for garnishing
salt to taste
For frying:
3 teaspoons oil or ghee
1/2 teaspoon mustard seeds
4 fresh curry leaves (fresh or dried)
1 dried red chili (broken into pieces by hand)
1/2 red onion
Note: I like potato and carrot, but you can use a combo of the following vegetables for this recipe - string beans, japanese eggplant, cabbage, spinach (good with potato), radish (indian variety called mullangi is the best) or watery squash like chayote, etc.
Method:
Wash masoor dal until water is clear, drain and set aside.
Heat ghee or oil in a pot at medium heat and put in carrot and potato. Coat with oil and stir a bit. Add in drained lentil and sautee for a few minutes. Add 6 cups of water. Bring to a boil under medium/high heat. Ladle out any foam that comes to the surface. Once foam stops, add turmeric and mix up. The dal and vegetables take about 30 minutes to cook.
Add sambar powder and mix well. Simmer for 5 minutes. Add salt to your taste, tamarind and coconut and mix well. Turn off heat.
In a separate small pan, heat 2 teaspoons of ghee or oil and put in mustard seeds. Wait for them to pop a bit. To help this happen, you can put a lid over the pan. Once its popped for a few seconds, turn the heat down a little and put the curry leaves and broken up chilis. Coat the leaves and chili with the oil and fry for a few seconds. Pour this oil mixture over the lentils and vegetables and mix well.
In the same small pan put a teaspoon or 2 of ghee or oil and fry onion until they are fragrant. Add these onions to the sambar and mix well.
Garnish with cilantro leaves.
You can serve with rice and some yogurt on the side.
*Sambar powder is made from:
coriander seeds
chana dal
cumin seeds
mustard seeds
fenugreek seeds
urad dal
peppercorns
asafoetida
turmeric
cloves
cinnamon
chili powder
Channa Masala
Channa Masala Recipe
Ingredients:
12 oz. can chickpeas
~6 cups water
1 black teabag
1 stick cinnamon
1 bay leaf
1 cardamom pod
2 tablespoons ghee or oil
1 teaspoon cumin seeds
pinch of hing or asafoetida
1 medium onion - chopped (leave some aside for sprinkling on curry later)
1 tablespoon ginger - grated
1 clove garlic - minced
1 green chili - minced
3 tablespoons tomato sauce
1 tablespoon coriander powder
1/2 teaspoon amchoor (dried mango powder)
1/2 teaspoon cumin powder
1/4 teaspoon turmeric
1/3 teaspoon garam masala
1/4 teaspoon chili powder (or to taste)
cilantro
salt to taste
Method:
Strain the chickpeas and wash with water so none of that slimy stuff is on them from the can.
In a large pot, put water, chickpeas, teabag, cinammon, bay leaf and cardamom pod and bring to a boil and simmer for about 10 -15 minutes and turn off the stove. (Usually this is done with dry chickpeas but I had a can on hand so thought I'd give this a try - flavors them nicely and makes them soft)
In a large frying pan, heat ghee or oil under a medium high flame. Once hot, put in cumin seed and hing and shake up pan so they mingle. Once the cumin seed starts to brown, put in the onions and fry them until translucent.
Next put in the ginger, garlic and chili and mix and fry for a few seconds. Next add in the tomato sauce and cook until it separates from the oil. Add in the coriander powder, amchoor, cumin powder, turmeric, garam masala, chili powder and salt and mix well. Cook for a few minutes. If it starts to get dry, add a few spoons of the water the chickpeas were boiled in.
Next, ladle in the chickpeas with a slotted spoon - I like to keep the cooking water so I can add some to the curry for more flavor. Add as much water to get to the wetness you like for the curry. Mix everything up and simmer for about 10 minutes. You can cook longer as well if your chickpeas are not too soft by this time.
Garnish with some raw chopped onion and cilantro.
Ingredients:
12 oz. can chickpeas
~6 cups water
1 black teabag
1 stick cinnamon
1 bay leaf
1 cardamom pod
2 tablespoons ghee or oil
1 teaspoon cumin seeds
pinch of hing or asafoetida
1 medium onion - chopped (leave some aside for sprinkling on curry later)
1 tablespoon ginger - grated
1 clove garlic - minced
1 green chili - minced
3 tablespoons tomato sauce
1 tablespoon coriander powder
1/2 teaspoon amchoor (dried mango powder)
1/2 teaspoon cumin powder
1/4 teaspoon turmeric
1/3 teaspoon garam masala
1/4 teaspoon chili powder (or to taste)
cilantro
salt to taste
Method:
Strain the chickpeas and wash with water so none of that slimy stuff is on them from the can.
In a large pot, put water, chickpeas, teabag, cinammon, bay leaf and cardamom pod and bring to a boil and simmer for about 10 -15 minutes and turn off the stove. (Usually this is done with dry chickpeas but I had a can on hand so thought I'd give this a try - flavors them nicely and makes them soft)
In a large frying pan, heat ghee or oil under a medium high flame. Once hot, put in cumin seed and hing and shake up pan so they mingle. Once the cumin seed starts to brown, put in the onions and fry them until translucent.
Next put in the ginger, garlic and chili and mix and fry for a few seconds. Next add in the tomato sauce and cook until it separates from the oil. Add in the coriander powder, amchoor, cumin powder, turmeric, garam masala, chili powder and salt and mix well. Cook for a few minutes. If it starts to get dry, add a few spoons of the water the chickpeas were boiled in.
Next, ladle in the chickpeas with a slotted spoon - I like to keep the cooking water so I can add some to the curry for more flavor. Add as much water to get to the wetness you like for the curry. Mix everything up and simmer for about 10 minutes. You can cook longer as well if your chickpeas are not too soft by this time.
Garnish with some raw chopped onion and cilantro.
A dish for the ages
Ginger Fried Rice
1/2 cup peanut oil
2 tablespoons minced garlic
2 tablespoons minced ginger
Salt
2 cups thinly sliced leeks, white and light green parts only, rinsed and dried
4 cups day-old cooked rice, preferably jasmine, at room temperature
4 large eggs
2 teaspoons sesame oil
4 teaspoons soy sauce.
1. In a large skillet, heat 1/4 cup oil over medium heat. Add garlic and ginger and cook, stirring occasionally, until crisp and brown. With a slotted spoon, transfer to paper towels and salt lightly.
2. Reduce heat under skillet to medium-low and add 2 tablespoons oil and leeks. Cook about 10 minutes, stirring occasionally, until very tender but not browned. Season lightly with salt.
3. Raise heat to medium and add rice. Cook, stirring well, until heated through. Season to taste with salt.
4. In a nonstick skillet, fry eggs in remaining oil, sunny-side-up, until edges are set but yolk is still runny.
5. Divide rice among four dishes. Top each with an egg and drizzle with 1/2 teaspoon sesame oil and 1 teaspoon soy sauce. Sprinkle crisped garlic and ginger over everything and serve.
Yield: 4 servings.
1/2 cup peanut oil
2 tablespoons minced garlic
2 tablespoons minced ginger
Salt
2 cups thinly sliced leeks, white and light green parts only, rinsed and dried
4 cups day-old cooked rice, preferably jasmine, at room temperature
4 large eggs
2 teaspoons sesame oil
4 teaspoons soy sauce.
1. In a large skillet, heat 1/4 cup oil over medium heat. Add garlic and ginger and cook, stirring occasionally, until crisp and brown. With a slotted spoon, transfer to paper towels and salt lightly.
2. Reduce heat under skillet to medium-low and add 2 tablespoons oil and leeks. Cook about 10 minutes, stirring occasionally, until very tender but not browned. Season lightly with salt.
3. Raise heat to medium and add rice. Cook, stirring well, until heated through. Season to taste with salt.
4. In a nonstick skillet, fry eggs in remaining oil, sunny-side-up, until edges are set but yolk is still runny.
5. Divide rice among four dishes. Top each with an egg and drizzle with 1/2 teaspoon sesame oil and 1 teaspoon soy sauce. Sprinkle crisped garlic and ginger over everything and serve.
Yield: 4 servings.
Wednesday, February 3, 2010
hm
James is currently working on a new book about the effects of prayer and meditation on the brain. For the past six months he's been meditating using this image of Colonel Sanders. He stares at it for 15-20 minutes at a time.
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