I too was wondering, ennachu Kunjuppu sir.. where are you??? on sabatical..
Take care.. raji, bushu,
i have said enough in this thread. no more to say. atleast for now. no sabbattical.
Now I find my children so much into making south Indian food, nethikku my daughter made Vazhakai curry, cauliflower curry, keerai molagootal, rasam and carrot kosmalli, my son of course was there too.... This will not be all that surprising if my daughter was in India but living in the US in Brooklyn if she her husband are interested is a big deal for me.. My SIL is an American.. He loves south indian food.. and is 95% vegetarian, avaa ammakku romba varutham.. :rant
aavam.. but it is his choice... 
You know Bushu, two of the american sons in law in my DH's cousin's family love 'thachchi mammu' with 'naarththngaay'!.......My SIL is an American.. He loves south indian food.. and is 95% vegetarian, avaa ammakku romba varutham.. :rant
Dear Sir,i have said enough in this thread. no more to say. atleast for now. no sabbattical.
but my both SIL's are American mostly Irish and they love whatever I make, my younger one even know what is " porichukottal" Both of them, I must say are such wonderful gentleman they respect and love their wives and blend in very well, have learned all the uncles and aunts names, respectful etc. And of course, it makes it easier for the girls and I, that they love Indian food.. that is added PLUS... ) My daughters are blessed with good husbands.. bushu, raji,
havent we all heard the old adage, 'the best way to a human's heart is through the stomach' or something along those lines
what better way, for a sil or dil, white or dhal, to endear her/him self to the inlaws than show an appreciation of our food.?
all the friends, that my children bring in, the first thing, they get introduced, is mologoottal puli pacchchadi carrot salad karavadaam and (made my moi) lemon pickuls. top it off, by (ehem! ) apple betty made by me - served hot, with french vanilla ice cream to top it up.
so far, no one has desisted this wooing, and as they say, 'first impressions make the best impressions'
oh joi de vivre!!
) நக்கீர நண்பரே!
பாத்திரம் வைக்காத, நேரடி குக்கர் சமையல் கெடுதி என்ற காரணத்தைச் சுட்டிக் காட்டினேன்!
பொருட் குற்றம் என்னவென்று உரைத்தால், திருத்திக்கொண்டு ஆனந்திப்பேன்! :dance:
விளக்கம் எதிர்பார்க்கும்,
நண்பி
O how nice I have two friends in Texas.. some day soon I plan to visit.. about Pudalangai, NO I don't think I have seen it.. but again, there is a very nice Mediterranean market which has almost all vegetables and they are much cheaper than Indian grocery store, Inge ivan oruthan thaan pakathila irrukaan.. so in comparison to NJ I think he is much higher... anyway, I have to go and check again perhaps later today..
any way, Pressure cooker to Kural to Veggies this thread has traveled, it show our varied interests..
Subhalakshmi/Bushu
இந்த நூலில் விவாதிப்பது அலுமினியக் குக்கர் என்பதால், குக்கர் என்று பொதுவாகச் சொன்னேன்.
dear raghy,
after nearly 40 years, i had the experience of buying a slice of jackfruit, greasing my hands, and peeling fruish juicy honey sweet plumpy cheeked fruits the past weekend. available at oceans supermarket in mississauga and brampton. just yesterday i roasted the kottais dry in the oven, and had the gratification cycle completed 360 degrees
unfortunately the stuff did not agree with mrs K. so poor me had to finish all of it myself - about 20 choLais in all.
not bragging, but i have heard that we even get kaavaththu kazhangu here. should check on it. what is kali without kk?
Dear Sri.Kunjuppu, Greetings.
I didn't have the pleasure of shopping at Mississaga. I stayed only briefly in Malton, near Airport Road for 2 months. Then I moved to New Market. I frequented Markham for groceries and vegetables. ( சங்கானச் சந்தை in Markham was quite a huge shop). We have Jack fruit trees growing well in Brisbane. It's freely available here. I am more interested in the seeds. Next time, instead of roasting it in the oven, remove the skin, cook it with salted water in the pressure cooker (possibly 3 whistles to 4 whistles). Break the cooked seeds add them in கத்தரிக்காய் குழம்பு. The texture of the kuzhambu itself changes... and tastes great. It tastes better the next day ( after it soaked the உப்பு, காரம் from the khuzhanbu!).
I am afraid I don't know what is kaavaththu kizhangu though!
Cheers!
Dear raghy,
For us pattars, chakkai is something close to spiritual.
We use it regularly in molagootal, avail and also make chakkakottai upperi (my favourite). Chakka pradhaman ofcourse is a epicurean delight and a diabtes’ nightmare.
I had never dry roasted it before, and hence I thought I will mention it.
hi K,Dear raghy,
For us pattars, chakkai is something close to spiritual.
We use it regularly in molagootal, avail and also make chakkakottai upperi (my favourite). Chakka pradhaman ofcourse is a epicurean delight and a diabtes’ nightmare.
I had never dry roasted it before, and hence I thought I will mention it.
In my days in Chennai, we got it sent annually from kerala, where chakkai trees are part of the landscape of any tharvadu. My grandma used to go eloquent about the procedure to be followed prior to planting a new sapling - the person has to be clean like just after a bath, well fed, have some payasam, and (very important) eat vethalai, till the mouth is all red.
This is said to be reflected ultimately in the chakkai – in the order I explained above – makes the chakkai crist and not watery with cholai distinct and easy to peel, makes the cheeks plumpy and juicy, makes the cholais sweet, and finally…gives the reddish hue which Malabar chakkais are famous for (unlike their trichy counterparts to be seen in madras of then, with a lemon yellow colour)
Kaavaththu is another distinct malayalee root – used at tiruvadarai time to make side dish for kaLi. any of my pattar colleagues here might want to chip in. my memory is fading..
ps சங்கானச் சந்தை is still going strong, though the furniture store next door is gone. i go tre once in a while as it is close to my work. the whole area is now getting developed, and i feel it is only a matter of time, before this building is demolished.
