Ingredients
2 teaspoons olive oil
1 large onion, finely chopped
3 cloves garlic, finely chopped
1 large red bell pepper, cut into 1/2-inch pieces
1 cup basmati rice
1-1/2 teaspoons grated lemon zest
3/4 teaspoon salt
1 can (19 ounces) chick-peas, rinsed and drained
1/3 cup chopped cilantro
1/4 cup sliced almonds, toasted
Method
In a large saucepan, heat oil over low heat. Add onion and garlic and cook, stirring frequently, seven minutes or until tender.
Add bell pepper and rice, stirring to coat. Stir in 2 cups water, lemon zest, and salt and bring to a boil. Reduce to a simmer, cover, and cook 15 minutes or until rice is tender.
Add chickpeas and cook three minutes to heat through. Stir in cilantro and toasted almonds at serving time.
6.12.05
Chicken Mole
Ingredients
1/4 teaspoon salt (or as per taste)
2 teaspoons olive oil
1 pound skinless, boneless chicken breasts
1 large red onion, halved and thinly sliced
4 cloves garlic, finely chopped
2 green bell peppers, cut into thin strips
1-1/2 cups canned crushed tomatoes
1 tablespoon unsweetened cocoa powder
2 teaspoons packed light brown sugar
2 teaspoons red wine vinegar
1/2 teaspoon cinnamon
Method
In large skillet, heat oil over medium heat. Add chicken and cook 2 minutes per side until golden brown. Remove with a slotted spoon. Add onion and garlic and cook 7 minutes, stirring frequently, until onion is tender. Add peppers and cook 5 minutes. or until softened.
Stir in salt, tomatoes, 2/3 cup of water, cocoa powder, brown sugar, vinegar, and cinnamon. Bring to a boil, add chicken, and reduce to a simmer. Cover and cook 10 minutes. Uncover and cook 3 to 5 minutes, stirring occasionally, until chicken is cooked through and sauce is lightly thickened.
Transfer chicken to a cutting board, thinly slice, and spoon chicken and sauce over rice and serve.
1/4 teaspoon salt (or as per taste)
2 teaspoons olive oil
1 pound skinless, boneless chicken breasts
1 large red onion, halved and thinly sliced
4 cloves garlic, finely chopped
2 green bell peppers, cut into thin strips
1-1/2 cups canned crushed tomatoes
1 tablespoon unsweetened cocoa powder
2 teaspoons packed light brown sugar
2 teaspoons red wine vinegar
1/2 teaspoon cinnamon
Method
In large skillet, heat oil over medium heat. Add chicken and cook 2 minutes per side until golden brown. Remove with a slotted spoon. Add onion and garlic and cook 7 minutes, stirring frequently, until onion is tender. Add peppers and cook 5 minutes. or until softened.
Stir in salt, tomatoes, 2/3 cup of water, cocoa powder, brown sugar, vinegar, and cinnamon. Bring to a boil, add chicken, and reduce to a simmer. Cover and cook 10 minutes. Uncover and cook 3 to 5 minutes, stirring occasionally, until chicken is cooked through and sauce is lightly thickened.
Transfer chicken to a cutting board, thinly slice, and spoon chicken and sauce over rice and serve.
Thai Stir-Fry Chicken
Ingredients
1 tablespoon olive oil
1 pound skinless, boneless chicken breasts, cut into 1-inch chunks
3 cloves garlic, minced
4 scallions, thinly sliced
1 red bell pepper, cut into 1-inch squares
1/4 cup fresh lime juice
3 tablespoons chili sauce
2 tablespoons reduced-sodium soy sauce
1-1/2 teaspoons cornstarch
3/4 teaspoon packed light brown sugar
1/4 teaspoon salt
1/3 cup chopped fresh basil (If fresh basil isn't available, substitute mint or additional cilantro.)
1/4 cup chopped cilantro
Method
In large nonstick skillet, heat oil over medium heat. Add chicken and stir-fry until golden brown and just cooked through, about 3 minutes. With slotted spoon, transfer chicken to a plate.
Add garlic and scallions to skillet and stir-fry just until fragrant, about 1 minute. Add bell pepper and stir-fry for 2 minutes.
In small bowl, combine lime juice, chili sauce, soy sauce, cornstarch, brown sugar, salt, and 1 tablespoon of water. Stir mixture into skillet and bring to a boil.
Return chicken to skillet and stir in basil and cilantro. Cook 1 minute stirring until just heated through.
1 tablespoon olive oil
1 pound skinless, boneless chicken breasts, cut into 1-inch chunks
3 cloves garlic, minced
4 scallions, thinly sliced
1 red bell pepper, cut into 1-inch squares
1/4 cup fresh lime juice
3 tablespoons chili sauce
2 tablespoons reduced-sodium soy sauce
1-1/2 teaspoons cornstarch
3/4 teaspoon packed light brown sugar
1/4 teaspoon salt
1/3 cup chopped fresh basil (If fresh basil isn't available, substitute mint or additional cilantro.)
1/4 cup chopped cilantro
Method
In large nonstick skillet, heat oil over medium heat. Add chicken and stir-fry until golden brown and just cooked through, about 3 minutes. With slotted spoon, transfer chicken to a plate.
Add garlic and scallions to skillet and stir-fry just until fragrant, about 1 minute. Add bell pepper and stir-fry for 2 minutes.
In small bowl, combine lime juice, chili sauce, soy sauce, cornstarch, brown sugar, salt, and 1 tablespoon of water. Stir mixture into skillet and bring to a boil.
Return chicken to skillet and stir in basil and cilantro. Cook 1 minute stirring until just heated through.
5.12.05
Mango Lassi
Ingredients
1 c Mango, diced, mashed well(or use mango pulp)
1 c Yogurt, plain
1 c -Chilled water
a pinch -Salt
1 cardamom
1/2 c-Ice cubes
Use sugar according to your taste.
Method
Beat or blend yogurt, then add water and beat or blend again. Add mashed mango and all the seasonings. Beat or blend again. Pour in individual glasses. Garnish with powdered cardamom and serve cold.
1 c Mango, diced, mashed well(or use mango pulp)
1 c Yogurt, plain
1 c -Chilled water
a pinch -Salt
1 cardamom
1/2 c-Ice cubes
Use sugar according to your taste.
Method
Beat or blend yogurt, then add water and beat or blend again. Add mashed mango and all the seasonings. Beat or blend again. Pour in individual glasses. Garnish with powdered cardamom and serve cold.
Blueberry Shake with Apricot nectar
Ingredients
1/2 cup frozen blueberries(fresh blueberries would be fine, but the frozen blueberries make the shake thick and icy.)
1/2 medium banana
1 can (5-1/2 ounces) apricot nectar
Method
In a blender, combine blueberries and banana and process until mixture is coarsely chopped. Add 3 tablespoons of apricot nectar and process until almost smooth. Add remaining nectar and process until smooth and frothy.
1/2 cup frozen blueberries(fresh blueberries would be fine, but the frozen blueberries make the shake thick and icy.)
1/2 medium banana
1 can (5-1/2 ounces) apricot nectar
Method
In a blender, combine blueberries and banana and process until mixture is coarsely chopped. Add 3 tablespoons of apricot nectar and process until almost smooth. Add remaining nectar and process until smooth and frothy.
Cranberry Lime Spritzer
Ingredients
1-1/2 pounds (2 bags) fresh or frozen cranberries (no need to thaw)
4 cups apple juice
3 tablespoons honey
Zest of one lime
2/3 cup fresh lime juice
10 cups chilled seltzer(Dont panic it artificially carbonated water)
Method
In a large saucepan, combine the cranberries, apple juice, honey, and lime zest. Bring to a boi. Reduce to a simmer and cook until the berries have all popped, about 15 minutes.
Strain the mixture through a fine-mesh sieve, pushing on the berries to extract as much liquid as possible.
Stir in the lime juice. Let cool to room temperature, then refrigerate until chilled.
For each serving, spoon 1/4 cup of cranberry-lime juice into a tall glasss and add 1/2 cup seltzer. Add ice if desired.
Notes:-Make the cranberry-lime juice a day ahead, chill it, and serve at a big bash.
1-1/2 pounds (2 bags) fresh or frozen cranberries (no need to thaw)
4 cups apple juice
3 tablespoons honey
Zest of one lime
2/3 cup fresh lime juice
10 cups chilled seltzer(Dont panic it artificially carbonated water)
Method
In a large saucepan, combine the cranberries, apple juice, honey, and lime zest. Bring to a boi. Reduce to a simmer and cook until the berries have all popped, about 15 minutes.
Strain the mixture through a fine-mesh sieve, pushing on the berries to extract as much liquid as possible.
Stir in the lime juice. Let cool to room temperature, then refrigerate until chilled.
For each serving, spoon 1/4 cup of cranberry-lime juice into a tall glasss and add 1/2 cup seltzer. Add ice if desired.
Notes:-Make the cranberry-lime juice a day ahead, chill it, and serve at a big bash.
Mango Smoothie With a Kick.
Ingredients
1 mango, peeled and cubed(Choose a mango that is as ripe as possible)
1-1/2 cups low-fat plain yogurt
1/4 cup frozen tangerine juice concentrate, thawed
2 teaspoons maple syrup
1/2 teaspoon vanilla extract
Method
Place all ingredients in food processor or blender and process until smooth.
1 mango, peeled and cubed(Choose a mango that is as ripe as possible)
1-1/2 cups low-fat plain yogurt
1/4 cup frozen tangerine juice concentrate, thawed
2 teaspoons maple syrup
1/2 teaspoon vanilla extract
Method
Place all ingredients in food processor or blender and process until smooth.
Ginger Lemonade
Ingredients To make a whole batch.
1 pound unpeeled ginger, cut into 1/2-inch-thick slices(For an even more potent hit of ginger, use an additional 1/4 to 1/2 pound.)
2 cups sugar
2 cups water
2 cups freshly squeezed lemon juice (about 14 lemons)
Ice cubes
Fresh mint, for garnish
Method
In a medium saucepan, combine ginger, sugar, and water. Bring to a boil. Cover, reduce to low, and simmer 30 minutes. Uncover and allow to cool to room temperature.
Strain ginger syrup into refrigerator container. Stir in lemon juice and chill.
Serve chilled ginger lemonade over ice cubes with fresh mint.
1 pound unpeeled ginger, cut into 1/2-inch-thick slices(For an even more potent hit of ginger, use an additional 1/4 to 1/2 pound.)
2 cups sugar
2 cups water
2 cups freshly squeezed lemon juice (about 14 lemons)
Ice cubes
Fresh mint, for garnish
Method
In a medium saucepan, combine ginger, sugar, and water. Bring to a boil. Cover, reduce to low, and simmer 30 minutes. Uncover and allow to cool to room temperature.
Strain ginger syrup into refrigerator container. Stir in lemon juice and chill.
Serve chilled ginger lemonade over ice cubes with fresh mint.
Peanut,Banana & Chocolate Smoothie
Ingredients For 1 serving
1 cup low-fat milk (or use whole milk, its your choice)
1 medium banana (6 ounces)
4 teaspoons chocolate syrup
1-1/2 teaspoons creamy peanut butter
3 ice cubes
Method
In a blender, combine the soymilk, banana, chocolate syrup, peanut butter, vanilla, and ice cubes. Blend for 1 minute, or until thick and smooth.
Note:- This delicious smoothie make a good meal-on-the-go, or even a delicious dessert.
1 cup low-fat milk (or use whole milk, its your choice)
1 medium banana (6 ounces)
4 teaspoons chocolate syrup
1-1/2 teaspoons creamy peanut butter
3 ice cubes
Method
In a blender, combine the soymilk, banana, chocolate syrup, peanut butter, vanilla, and ice cubes. Blend for 1 minute, or until thick and smooth.
Note:- This delicious smoothie make a good meal-on-the-go, or even a delicious dessert.
30.11.05
Cranberry Sauce
Ingredients
1-1/2 C sugar(use less or more according to your taste)
1 navel orange
1/2 tsp grated ginger
4 C cranberries
Method
Grate the orange peel and add to a pot with the sugar and ginger.Add the juice from the orange into the pot and simmer over medium heat until the sugar is dissolved.
Add cranberries and cook until they pop - about 5 minutes.
1-1/2 C sugar(use less or more according to your taste)
1 navel orange
1/2 tsp grated ginger
4 C cranberries
Method
Grate the orange peel and add to a pot with the sugar and ginger.Add the juice from the orange into the pot and simmer over medium heat until the sugar is dissolved.
Add cranberries and cook until they pop - about 5 minutes.
29.11.05
Egg Thoran
Ingredients
2 Egg
1 Onion
1 Green Chilli
1 Tomato
2 tbs Coconut Oil/ghee
1/2 cup Grated coconut
Salt as per taste
Method
Cut onion, green chilli and tomato in to very small piece. Mix it with grated coconut. Beat it with egg thoroughly for 3 minutes. Add oil in to a frying pan.When it is heated add the mixed egg and stir it well until it separates from the pan forming small shapes. Add salt to taste and serve hot.
2 Egg
1 Onion
1 Green Chilli
1 Tomato
2 tbs Coconut Oil/ghee
1/2 cup Grated coconut
Salt as per taste
Method
Cut onion, green chilli and tomato in to very small piece. Mix it with grated coconut. Beat it with egg thoroughly for 3 minutes. Add oil in to a frying pan.When it is heated add the mixed egg and stir it well until it separates from the pan forming small shapes. Add salt to taste and serve hot.
Murungakaya/Drumstick Curry
Ingredients
12 drumsticks, peeled and cut into 5 cm long pieces
5 small onions, sliced
ghee for frying
6 green chillies, slit lengthwise
4 tbs curry powder
1 1/2 cups thin coconut milk
salt to taste
a few sprigs of curry leaves
a lemon sized ball of tamarind, soaked in water
1 1/2 cups thick coconut milk
Method
Heat ghee in a pan and fry the onions and green chillies for four minutes. Add the remaining ingredients, except the tamarind and thick coconut milk. Cook on low heat till the murungakaya (drumsticks) are tender. Extract tamarind pulp and add to the curry. Simmer for five minutes. Add the thick coconut milk and bring it to a boil. For a variation, you can substitute drumsticks with beans, bitter gourd, snake gourd, brinjals or potatoes.
12 drumsticks, peeled and cut into 5 cm long pieces
5 small onions, sliced
ghee for frying
6 green chillies, slit lengthwise
4 tbs curry powder
1 1/2 cups thin coconut milk
salt to taste
a few sprigs of curry leaves
a lemon sized ball of tamarind, soaked in water
1 1/2 cups thick coconut milk
Method
Heat ghee in a pan and fry the onions and green chillies for four minutes. Add the remaining ingredients, except the tamarind and thick coconut milk. Cook on low heat till the murungakaya (drumsticks) are tender. Extract tamarind pulp and add to the curry. Simmer for five minutes. Add the thick coconut milk and bring it to a boil. For a variation, you can substitute drumsticks with beans, bitter gourd, snake gourd, brinjals or potatoes.
Morukaachiyathu/Pulisseri/yogurt curry
Ingrediants
½ Onion, cut into small pieces
2 or 3 Green chile, cut long
¼ tsp. Turmeric powder
½ tsp. chile powder
¼ tsp. methi (uluva/fenugreek) powder
¼ tsp. cumin (jeerakam) powder
1 tsp oil
salt as per taste
1 tsp mustard seeds
10- 12 curry leaves
1 zuchini squash/chayote squash/cucumber/green mango/green apple (grannysmith), cut into pieces (you can use half of pineapple cut into cubes for the sweeter version)
2 c. Yogurt (wholemilk one is better), whipped well.
Method
Heat oil, fry mustard seeds, then add onion, green chile and stir for a while. Then add curry leaves (optional), and then all the powders and salt. Stir for a few seconds, then add the veg. pieces, and a cup of water. Cover it and cook. When cooked, take it off the stove, and after a while (when cooled down a bit) add the yogurt to it, stir well. And it is ready! Note: (You can use ripe mango instead of squash/apple if you like. Also, you can add coriander leaves if you like.)
½ Onion, cut into small pieces
2 or 3 Green chile, cut long
¼ tsp. Turmeric powder
½ tsp. chile powder
¼ tsp. methi (uluva/fenugreek) powder
¼ tsp. cumin (jeerakam) powder
1 tsp oil
salt as per taste
1 tsp mustard seeds
10- 12 curry leaves
1 zuchini squash/chayote squash/cucumber/green mango/green apple (grannysmith), cut into pieces (you can use half of pineapple cut into cubes for the sweeter version)
2 c. Yogurt (wholemilk one is better), whipped well.
Method
Heat oil, fry mustard seeds, then add onion, green chile and stir for a while. Then add curry leaves (optional), and then all the powders and salt. Stir for a few seconds, then add the veg. pieces, and a cup of water. Cover it and cook. When cooked, take it off the stove, and after a while (when cooled down a bit) add the yogurt to it, stir well. And it is ready! Note: (You can use ripe mango instead of squash/apple if you like. Also, you can add coriander leaves if you like.)
Cabbage Thoran
Ingredients
3 cups chopped cabbage
1/2 teaspoon turmeric powder
1/2 teaspoon cumin seeds
2 or 3 green chilies
1/2 cup greated coconut
3 medium garlic cloves
1 small onion
1 teaspoon urad dal
1/2 teaspoon mustard seeds
1 teaspoon oil
salt as per taste
Method
Chop the onion. Heat the oil on medium heat and add the mustard seeds. When they pop, add the urad dal and curry leaves. Then add the onions and sauté till browned.
Now add the cabbage, turmeric powder and salt. Stir for a while, lower the heat and cook covered for five minutes.
Crush the garlic and cumin seeds and add to the cabbage along with the green chilies and the coconut.
Stir for a few more minutes and remove from heat.
3 cups chopped cabbage
1/2 teaspoon turmeric powder
1/2 teaspoon cumin seeds
2 or 3 green chilies
1/2 cup greated coconut
3 medium garlic cloves
1 small onion
1 teaspoon urad dal
1/2 teaspoon mustard seeds
1 teaspoon oil
salt as per taste
Method
Chop the onion. Heat the oil on medium heat and add the mustard seeds. When they pop, add the urad dal and curry leaves. Then add the onions and sauté till browned.
Now add the cabbage, turmeric powder and salt. Stir for a while, lower the heat and cook covered for five minutes.
Crush the garlic and cumin seeds and add to the cabbage along with the green chilies and the coconut.
Stir for a few more minutes and remove from heat.
Parippuvada
Ingredients
2 cups toor dahl.
A pinch asoefetida powder
Salt as per taste
Mince the following:
8-10 nos Curry Leaves.
1 small Onions.
1 tsp Ginger.
2 Green Chillies.
Method
Wash and soak dahl for four hours. Then DRAIN the dahl in a colandar for 1 hour. There should be hardly any water left on the dahl. If the dahl is too wet the vada will break apart. Pat the dahl dry with a paper towel.
With a food processor, the grinding will be easy. Grind the dahls separately and make a paste.
In the last portion of your grinding, add the onions, ginger and curry leaves so they become minced further. Combine the ground dahls. Add asoefetida powder and salt for taste. Shape into patties and deep fry.
2 cups toor dahl.
A pinch asoefetida powder
Salt as per taste
Mince the following:
8-10 nos Curry Leaves.
1 small Onions.
1 tsp Ginger.
2 Green Chillies.
Method
Wash and soak dahl for four hours. Then DRAIN the dahl in a colandar for 1 hour. There should be hardly any water left on the dahl. If the dahl is too wet the vada will break apart. Pat the dahl dry with a paper towel.
With a food processor, the grinding will be easy. Grind the dahls separately and make a paste.
In the last portion of your grinding, add the onions, ginger and curry leaves so they become minced further. Combine the ground dahls. Add asoefetida powder and salt for taste. Shape into patties and deep fry.
28.11.05
Measurement Conversions
Metric to U.S.
Liquid
1 mL = 0.033814 fl. oz.
1 mL = 0.061024 cu. in.
1 mL = 0.2029 tsp.
1 mL = 0.0676 Tbls.
1 dl = 3.3814 fl. oz.
1 dl = 6.1024 cu. in.
1 dl = 20.29 tsp.
1 dl = 6.76 Tbls.
1 dl = 27.05 fl. dr.
1 dl = 0.423 cups
1 dl = 0.845 gi.
1 dl = 0.21134 pt.
1 dl = 0.10567 qt.
1 l = 33.814 fl. oz.
1 l = 61.024 cu. in.
1 l = 67.6 Tbls.
1 l = 270.5 fl. dr.
1 l = 4.23 cups
1 l = 8.45 gi.
1 l = 2.1134 pt.
1 l = 1.0567 qt.
1 l = 0.26417 gal.
1 l = 0.029353 firkins
Dry
1 l = 1.8162 pt.
1 l = 0.9081 qt.
Weight
1 g = 0.035274 oz.
1 g = 0.0022046 lb.
1 kg = 35.274 oz.
1 kg = 2.2046 lb.
Length
1 mm = 0.03937 in.
1 cm = 0.3937 in.
1 m = 39.37 in.
1 m = 3.281 ft.
1 m = 1.0936 yd.
-----------------------------------------------------------------------------
U.S. to Metric
Liquid
1 tsp. = 4.929 mL
1 Tbls. = 14.787 mL
1 fl. dr. = 3.6967 mL
1 fl. oz. = 29.57353 mL
1 cup = 236.59 mL
1 cup = 2.366 dl
1 cup = 0.2366 l
1 gi. = 118.294 mL
1 gi. = 1.18294 dl
1 gi. = 0.118294 l
1 pt. = 473.1765 mL
1 pt. = 4.731765 dl
1 pt. = 0.4731765 l
1 qt. = 9.4635 dl
1 qt. = 0.94635 l
1 gal. = 37.854 dl
1 gal. = 3.7854 l
1 firkin = 34.069 l
1 hhd = 238.48 l
Dry
1 pt. = 0.551 l
1 qt. = 1.101 l
1 pk. = 8.81 l
1 bu. = 35.25 l
Weight
1 oz. = 28.35 g
1 lb. = 453.59 g
1 lb. = 0.454 kg
Length
1 in. = 25.4 mm
1 in. = 2.54 cm
1 ft. = 304.8 mm
1 ft. = 30.48 cm
1 yd. = 914.4 mm
1 yd. = 91.44 cm
----------------------------------------------------------------------------
Abbreviations
Metric
cm = centimeter
dl = deciliter
g = gram
kg = kilogram
l = liter
m = meter
mL = milliliter
mm = millimeter
U.S.
bu. = bushel
fl. dr. = fluid dram
fl. oz. = fluid ounce
ft. = foot
gal. = gallon
gi. = gill
hhd = hogshead
in. = inch
lb. = pound
oz. = ounce
pk. = peck
pt. = pint
qt. = quart
Tbls. = tablespoon
tsp. = teaspoon
yd. = yard
Liquid
1 mL = 0.033814 fl. oz.
1 mL = 0.061024 cu. in.
1 mL = 0.2029 tsp.
1 mL = 0.0676 Tbls.
1 dl = 3.3814 fl. oz.
1 dl = 6.1024 cu. in.
1 dl = 20.29 tsp.
1 dl = 6.76 Tbls.
1 dl = 27.05 fl. dr.
1 dl = 0.423 cups
1 dl = 0.845 gi.
1 dl = 0.21134 pt.
1 dl = 0.10567 qt.
1 l = 33.814 fl. oz.
1 l = 61.024 cu. in.
1 l = 67.6 Tbls.
1 l = 270.5 fl. dr.
1 l = 4.23 cups
1 l = 8.45 gi.
1 l = 2.1134 pt.
1 l = 1.0567 qt.
1 l = 0.26417 gal.
1 l = 0.029353 firkins
Dry
1 l = 1.8162 pt.
1 l = 0.9081 qt.
Weight
1 g = 0.035274 oz.
1 g = 0.0022046 lb.
1 kg = 35.274 oz.
1 kg = 2.2046 lb.
Length
1 mm = 0.03937 in.
1 cm = 0.3937 in.
1 m = 39.37 in.
1 m = 3.281 ft.
1 m = 1.0936 yd.
-----------------------------------------------------------------------------
U.S. to Metric
Liquid
1 tsp. = 4.929 mL
1 Tbls. = 14.787 mL
1 fl. dr. = 3.6967 mL
1 fl. oz. = 29.57353 mL
1 cup = 236.59 mL
1 cup = 2.366 dl
1 cup = 0.2366 l
1 gi. = 118.294 mL
1 gi. = 1.18294 dl
1 gi. = 0.118294 l
1 pt. = 473.1765 mL
1 pt. = 4.731765 dl
1 pt. = 0.4731765 l
1 qt. = 9.4635 dl
1 qt. = 0.94635 l
1 gal. = 37.854 dl
1 gal. = 3.7854 l
1 firkin = 34.069 l
1 hhd = 238.48 l
Dry
1 pt. = 0.551 l
1 qt. = 1.101 l
1 pk. = 8.81 l
1 bu. = 35.25 l
Weight
1 oz. = 28.35 g
1 lb. = 453.59 g
1 lb. = 0.454 kg
Length
1 in. = 25.4 mm
1 in. = 2.54 cm
1 ft. = 304.8 mm
1 ft. = 30.48 cm
1 yd. = 914.4 mm
1 yd. = 91.44 cm
----------------------------------------------------------------------------
Abbreviations
Metric
cm = centimeter
dl = deciliter
g = gram
kg = kilogram
l = liter
m = meter
mL = milliliter
mm = millimeter
U.S.
bu. = bushel
fl. dr. = fluid dram
fl. oz. = fluid ounce
ft. = foot
gal. = gallon
gi. = gill
hhd = hogshead
in. = inch
lb. = pound
oz. = ounce
pk. = peck
pt. = pint
qt. = quart
Tbls. = tablespoon
tsp. = teaspoon
yd. = yard
Measurement Equivalents
1 Drop = 1/72 tsp. = 0.002 oz. = 0.065 mL
1 Dash = 1/16 tsp. = 0.010 oz. = 0.308 mL
1 Pinch = 1/8 tsp. = 0.021 oz. = 0.616 mL
--------------------------------------------------------------------------------
1 tsp. = 1/3 Tbls. = 1/64 cup = 1/6 oz. = 4.93 mL
2 tsp. = 2/3 Tbls. = 1/32 cup = 1/3 oz. = 9.86 mL
3 tsp. = 1 Tbls. = 1/16 cup = 1/2 oz. = 14.79 mL
6 tsp. = 2 Tbls. = 1/8 cup = 1 oz. = 29.57 mL
12 tsp. = 4 Tbls. = 1/4 cup = 2 oz. = 59.15 mL
16 tsp. = 5 1/3 Tbls. = 1/3 cup = 2 2/3 oz. = 78.86 mL
24 tsp. = 8 Tbls. = 1/2 cup = 4 oz. = 118.29 mL
32 tsp. = 10 2/3 Tbls. = 2/3 cup = 5 1/3 oz. = 157.73 mL
36 tsp. = 12 Tbls. = 3/4 cup = 6 oz. = 177.44 mL
48 tsp. = 16 Tbls. = 1 cup = 8 oz. = 236.59 mL
--------------------------------------------------------------------------------
1 cup = 1/2 pt. = 1/4 qt. = 1/16 gal. = 8 oz. = 236.59 mL
2 cups = 1 pt. = 1/2 qt. = 1/8 gal. = 16 oz. = 473.18 mL
3 cups = 1 1/2 pt. = 3/4 qt. = 3/16 gal. = 24 oz. = 709.76 mL
4 cups = 2 pt. = 1 qt. = 1/4 gal. = 32 oz. = 946.35 mL
5 cups = 2 1/2 pt. = 1 1/4 qt. = 5/16 gal. = 40 oz. = 1.18 l
6 cups = 3 pt. = 1 1/2 qt. = 3/8 gal. = 48 oz. = 1.42 l
8 cups = 4 pt. = 2 qt. = 1/2 gal. = 64 oz. = 1.89 l
10 cups = 5 pt. = 2 1/2 qt. = 5/8 gal. = 80 oz. = 2.37 l
12 cups = 6 pt. = 3 qt. = 3/4 gal. = 96 oz. = 2.84 l
16 cups = 8 pt. = 4 qt. = 1 gal. = 128 oz. = 3.79 l
--------------------------------------------------------------------------------
1 gill = 1/2 cup
1 peck = 2.33 gal.
1 bushel = 9.31 gal.
--------------------------------------------------------------------------------
Abbreviations
gal. = gallon
l = liter
mL = milliliter
oz. = ounce
pt. = pint
qt. = quart
Tbls. = tablespoon
tsp. = teaspoon
1 Dash = 1/16 tsp. = 0.010 oz. = 0.308 mL
1 Pinch = 1/8 tsp. = 0.021 oz. = 0.616 mL
--------------------------------------------------------------------------------
1 tsp. = 1/3 Tbls. = 1/64 cup = 1/6 oz. = 4.93 mL
2 tsp. = 2/3 Tbls. = 1/32 cup = 1/3 oz. = 9.86 mL
3 tsp. = 1 Tbls. = 1/16 cup = 1/2 oz. = 14.79 mL
6 tsp. = 2 Tbls. = 1/8 cup = 1 oz. = 29.57 mL
12 tsp. = 4 Tbls. = 1/4 cup = 2 oz. = 59.15 mL
16 tsp. = 5 1/3 Tbls. = 1/3 cup = 2 2/3 oz. = 78.86 mL
24 tsp. = 8 Tbls. = 1/2 cup = 4 oz. = 118.29 mL
32 tsp. = 10 2/3 Tbls. = 2/3 cup = 5 1/3 oz. = 157.73 mL
36 tsp. = 12 Tbls. = 3/4 cup = 6 oz. = 177.44 mL
48 tsp. = 16 Tbls. = 1 cup = 8 oz. = 236.59 mL
--------------------------------------------------------------------------------
1 cup = 1/2 pt. = 1/4 qt. = 1/16 gal. = 8 oz. = 236.59 mL
2 cups = 1 pt. = 1/2 qt. = 1/8 gal. = 16 oz. = 473.18 mL
3 cups = 1 1/2 pt. = 3/4 qt. = 3/16 gal. = 24 oz. = 709.76 mL
4 cups = 2 pt. = 1 qt. = 1/4 gal. = 32 oz. = 946.35 mL
5 cups = 2 1/2 pt. = 1 1/4 qt. = 5/16 gal. = 40 oz. = 1.18 l
6 cups = 3 pt. = 1 1/2 qt. = 3/8 gal. = 48 oz. = 1.42 l
8 cups = 4 pt. = 2 qt. = 1/2 gal. = 64 oz. = 1.89 l
10 cups = 5 pt. = 2 1/2 qt. = 5/8 gal. = 80 oz. = 2.37 l
12 cups = 6 pt. = 3 qt. = 3/4 gal. = 96 oz. = 2.84 l
16 cups = 8 pt. = 4 qt. = 1 gal. = 128 oz. = 3.79 l
--------------------------------------------------------------------------------
1 gill = 1/2 cup
1 peck = 2.33 gal.
1 bushel = 9.31 gal.
--------------------------------------------------------------------------------
Abbreviations
gal. = gallon
l = liter
mL = milliliter
oz. = ounce
pt. = pint
qt. = quart
Tbls. = tablespoon
tsp. = teaspoon
18.11.05
Index
Non-Vegetarian
Karimeen Pollichathu
Promfert Varutharacha Curry
Fish Curry
Crab curry
Naadan Kozhi Curry
Mutton Curry
Kadukka/Mussels Curry
Coconut Lobster Curry
Shrimp and Mango Curry
Shrimp Fry
Shrimp Cutlets
Shrimp Biriyani
Easy Aadu/Mutton Biriyani
Chicken Manchurian
Chemeen/shrimp Pickle
Oven Cooked Salman In Coconut Milk
Dried Shrimp Chutney ( Unakka Chemmeen Chammanthi)
Peanut Chicken
Roasted Chicken
Shrimp Thoran
Mutton Thoran
Chicken Thoran
Egg Thoran
Vegetarian
Kappa/Tapioca
Muringakka/drumstick Thoran
Murungakka/Drumstick Curry
Jackfruit/Chakka Erisseri
ChakkaKuru/Jackfruit Seed Thoran
ChemmaChakka/Breadfruit curry
Mushroom Theeyal
Onion Theeyal
Vazhakoombu/Plantain Flower Thoran
Vellayappam
Dosa
Avial
Vegetable Biriyani
Mushroom Biryani
Coconut Rice
Tamarind Rice
Curd Rice
Spicy Tamarind Brinjals.
Ladyfingers in thick yogurt sauce.
Homemade Pizza Dough.
Uppumavu
Tempura Fried Vegetables
Mini Buns
Carrot Halwa
Poori
Puttu/Steam Cake
Kadala Curry
Uzhunnu Vada
Coconut Chutney
Koottu Curry
Adai
Thali peeth
Ethakkaya Appam/Pazham Pori
Spinach Thoren
Parippuvada
Cabbage Thoran
Morukaachiyathu/Pulisseri/yogurt curry
Sweets
Ras malai
Shrikhand
Phirni/Creamy Rice Flour Pudding
MangoMalai
Ethakka/Plaintain Halwa
Sweet Vattayappam
Wheat Halwa
Parippu Payasam
Poha/Aval Payasam
Cranberry Sauce
Beverages
Mango Lassi
Papay Lassi
Masala Chaya/Aromatic Tea/Tea with 5 spices
Banana/Strawberry Milkshake
Pina Colada
Peanut,Banana & Chocolate Smoothie
Ginger Lemonade
Mango Smoothie With a Kick.
Cranberry Lime Spritzer
Blueberry Shake with Apricot nectar
Karimeen Pollichathu
Promfert Varutharacha Curry
Fish Curry
Crab curry
Naadan Kozhi Curry
Mutton Curry
Kadukka/Mussels Curry
Coconut Lobster Curry
Shrimp and Mango Curry
Shrimp Fry
Shrimp Cutlets
Shrimp Biriyani
Easy Aadu/Mutton Biriyani
Chicken Manchurian
Chemeen/shrimp Pickle
Oven Cooked Salman In Coconut Milk
Dried Shrimp Chutney ( Unakka Chemmeen Chammanthi)
Peanut Chicken
Roasted Chicken
Shrimp Thoran
Mutton Thoran
Chicken Thoran
Egg Thoran
Vegetarian
Kappa/Tapioca
Muringakka/drumstick Thoran
Murungakka/Drumstick Curry
Jackfruit/Chakka Erisseri
ChakkaKuru/Jackfruit Seed Thoran
ChemmaChakka/Breadfruit curry
Mushroom Theeyal
Onion Theeyal
Vazhakoombu/Plantain Flower Thoran
Vellayappam
Dosa
Avial
Vegetable Biriyani
Mushroom Biryani
Coconut Rice
Tamarind Rice
Curd Rice
Spicy Tamarind Brinjals.
Ladyfingers in thick yogurt sauce.
Homemade Pizza Dough.
Uppumavu
Tempura Fried Vegetables
Mini Buns
Carrot Halwa
Poori
Puttu/Steam Cake
Kadala Curry
Uzhunnu Vada
Coconut Chutney
Koottu Curry
Adai
Thali peeth
Ethakkaya Appam/Pazham Pori
Spinach Thoren
Parippuvada
Cabbage Thoran
Morukaachiyathu/Pulisseri/yogurt curry
Sweets
Ras malai
Shrikhand
Phirni/Creamy Rice Flour Pudding
MangoMalai
Ethakka/Plaintain Halwa
Sweet Vattayappam
Wheat Halwa
Parippu Payasam
Poha/Aval Payasam
Cranberry Sauce
Beverages
Mango Lassi
Papay Lassi
Masala Chaya/Aromatic Tea/Tea with 5 spices
Banana/Strawberry Milkshake
Pina Colada
Peanut,Banana & Chocolate Smoothie
Ginger Lemonade
Mango Smoothie With a Kick.
Cranberry Lime Spritzer
Blueberry Shake with Apricot nectar
Ethakka/Plaintain Halwa
Ingredients
3-4 large plantains, riper the better
1 cup sugar
1/2 cup raw cashews
1/2 cup raisins (soaked)
2-3 cups milk
1 teaspoon allspice
1/4 cup unsalted butter
Method
Steam the plantains with the skin on if you have a steam cooker. Else microwave whole, skin and all, over a little water for about three to four minutes on high power. This enhances the sweetness of the plantains. Make a few slits in the skin of the plantains. You can even cut them in half. Allow to cool and skin them. I apologise for leaving this part out to those who may have already tried this!
Mash the ripe plantains with the milk, the sugar and half the butter. I use a food processor as it blends the bananas well. Keep aside.
Melt the rest of the butter on a low flame (Use a non-stick pan). Add the cashews and saute till golden. Add the mashed ingredients and the raisins.
Increase the heat and mix in the allspice. Continue blending in until the halwa is sticky and leaves the pan. Remove from heat.Allow to cool and set in a greased pan/plate. Cut into little squares. You can serve this warm or cold!
3-4 large plantains, riper the better
1 cup sugar
1/2 cup raw cashews
1/2 cup raisins (soaked)
2-3 cups milk
1 teaspoon allspice
1/4 cup unsalted butter
Method
Steam the plantains with the skin on if you have a steam cooker. Else microwave whole, skin and all, over a little water for about three to four minutes on high power. This enhances the sweetness of the plantains. Make a few slits in the skin of the plantains. You can even cut them in half. Allow to cool and skin them. I apologise for leaving this part out to those who may have already tried this!
Mash the ripe plantains with the milk, the sugar and half the butter. I use a food processor as it blends the bananas well. Keep aside.
Melt the rest of the butter on a low flame (Use a non-stick pan). Add the cashews and saute till golden. Add the mashed ingredients and the raisins.
Increase the heat and mix in the allspice. Continue blending in until the halwa is sticky and leaves the pan. Remove from heat.Allow to cool and set in a greased pan/plate. Cut into little squares. You can serve this warm or cold!
MangoMalai
Ingredients
1/2 lb fresh mango, flesh only
1 cup nonfat plain yogurt
2 tablespoons sugar
2 teaspoons lemon juice
1 pinch nutmeg
1 pinch salt
2 ounces black grapes, optional as garnish
Method
Put mango, yogurt, sugar, lemon juice, nutmeg and salt into blender & process until smooth. Spoon into 4 serving dishes, if desired, garnish with grapes cut in 1/2, seeds removed.
1/2 lb fresh mango, flesh only
1 cup nonfat plain yogurt
2 tablespoons sugar
2 teaspoons lemon juice
1 pinch nutmeg
1 pinch salt
2 ounces black grapes, optional as garnish
Method
Put mango, yogurt, sugar, lemon juice, nutmeg and salt into blender & process until smooth. Spoon into 4 serving dishes, if desired, garnish with grapes cut in 1/2, seeds removed.
Subscribe to:
Posts (Atom)
