12.10.2011
Tonight the dinner had an additional dish to devour. The mouth watering Thengachammandi ( Coconut chutney). Coconut chutney always makes me immensly nostalgic. It takes me to the sweet memories of my grandma. All that she made for us tasted the best as she mixed limitless love, affection and commitment in them
Walia saab, that is how we all call this well built earstwhile sportsman and a septuagenarian now, brought curry leaves from India. Coconut with curry leaves, tamarind, chilly powder, ginger and salt: grind it in a mixie. This turns out to be one of the tastiest chutneys we can ever have. Try this recipe. But remember, it has patent rights. Before venturing into churning out this magical dish, do not forget to pay the royalty.
Our dinner is invariably based on vegetables everyday. A daily dose of rotis, rice, daal and many times sambar and a vegetable 'sabji' makes our dinner here- a sumptuous one by any standard. The ingredients except wheat flour and daal are available in the Chinese market. We get the wheat flour and various types of daal from Indian shops in Bejing or Shanghai.
So, how can we say that food is a great concern in China? I eat dosa and even wadas whenever I feel like to eat. We get sunflower oil in plenty. Daal wada with the coconut chutney...one may have to travel all the way to Harbin to enjoy the taste!
Walia saab brought the idly maker too. Idly days are beckoning. Coming days will be more brightened by lovable idlis, sambar and chutney. Still, happier days are yet to arrive. As the 'puttu' maker is expected to land in Harbin shortly, China's first ever "puttu" will be created in Harbin. . All are welcome to be a part of the history...
Tonight the dinner had an additional dish to devour. The mouth watering Thengachammandi ( Coconut chutney). Coconut chutney always makes me immensly nostalgic. It takes me to the sweet memories of my grandma. All that she made for us tasted the best as she mixed limitless love, affection and commitment in them
Walia saab, that is how we all call this well built earstwhile sportsman and a septuagenarian now, brought curry leaves from India. Coconut with curry leaves, tamarind, chilly powder, ginger and salt: grind it in a mixie. This turns out to be one of the tastiest chutneys we can ever have. Try this recipe. But remember, it has patent rights. Before venturing into churning out this magical dish, do not forget to pay the royalty.
Our dinner is invariably based on vegetables everyday. A daily dose of rotis, rice, daal and many times sambar and a vegetable 'sabji' makes our dinner here- a sumptuous one by any standard. The ingredients except wheat flour and daal are available in the Chinese market. We get the wheat flour and various types of daal from Indian shops in Bejing or Shanghai.
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| The Puttu maker |
Walia saab brought the idly maker too. Idly days are beckoning. Coming days will be more brightened by lovable idlis, sambar and chutney. Still, happier days are yet to arrive. As the 'puttu' maker is expected to land in Harbin shortly, China's first ever "puttu" will be created in Harbin. . All are welcome to be a part of the history...
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YUMMEEEEEEEEEEE……
ReplyDeleteTrying to sell idlis and wadas to chenese?!!!
Beware! They may still export it to India as well :-)