Comments on: From the Monastery Kitchen http://www.himalayanacademy.com/blog/taka/2011/12/12/from-the-monastery-kitchen/ News from the Hindu monastery on the island of Kauai, Hawaii, USA Tue, 21 May 2013 10:40:57 +0000 hourly 1 http://wordpress.org/?v=3.4.2 By: Ushadevi http://www.himalayanacademy.com/blog/taka/2011/12/12/from-the-monastery-kitchen/#comment-2647 Ushadevi Sun, 18 Dec 2011 00:52:06 +0000 http://himalayanacademy.com/blog/taka/?p=11225#comment-2647 Mahalo! Thank you so much. It is very helpful to have these full descriptions and the photographs of the final result. Having grown up in a western home and also lacking the extended family atmosphere- with lots of variety and tips in a kitchen full of Amma's and Aunite's- this new feature on TAKA will make lives better all over the world! Mahalo! Thank you so much. It is very helpful to have these full descriptions and the photographs of the final result. Having grown up in a western home and also lacking the extended family atmosphere- with lots of variety and tips in a kitchen full of Amma’s and Aunite’s- this new feature on TAKA will make lives better all over the world!

]]> By: Sarasvathi Iswarapatham http://www.himalayanacademy.com/blog/taka/2011/12/12/from-the-monastery-kitchen/#comment-2646 Sarasvathi Iswarapatham Thu, 15 Dec 2011 15:26:38 +0000 http://himalayanacademy.com/blog/taka/?p=11225#comment-2646 I am sorry Sadhaka Nandhinatha for asking silly questions.And thank you very much for taking time to give recipes & also answer people like me. My humble apologies again,Sadhaka. I am sorry Sadhaka Nandhinatha for asking silly questions.And thank you very much for taking time to give recipes & also answer people like me. My humble apologies again,Sadhaka.

]]> By: Amma Debora http://www.himalayanacademy.com/blog/taka/2011/12/12/from-the-monastery-kitchen/#comment-2645 Amma Debora Tue, 13 Dec 2011 20:55:43 +0000 http://himalayanacademy.com/blog/taka/?p=11225#comment-2645 Thank you both, Sarasvathi Iswarapatham and sweet Sadaka Nandinatha. It´s all clear to me, now. I´l try it! Thank you both, Sarasvathi Iswarapatham and sweet Sadaka Nandinatha. It´s all clear to me, now. I´l try it!

]]> By: Sadhaka Nandinatha http://www.himalayanacademy.com/blog/taka/2011/12/12/from-the-monastery-kitchen/#comment-2644 Sadhaka Nandinatha Tue, 13 Dec 2011 19:25:22 +0000 http://himalayanacademy.com/blog/taka/?p=11225#comment-2644 Om Namasivaya, Mrs. Iswarapatham -- The pumpkin should be dry since this is a poriyal. Poriyals are dry dishes comprised on finely chopped veggies. If the dish is watery and mushy, it would simply be a curry. This method is of course also acceptable, but we couldn't call it a poriyal. Amma Débora -- For this dish, the dal grams are fried in the oil at the very initial stage of cooking. Yes, they are hard, dry and uncooked when you begin. However, as you "temper" them, as it's called, in the hot oil, they fry, turn brown and become cooked. They are crunchy still but completely edible. Mrs. Iswarapatham's description of dal usage is applying to other cooking scenarios. Om Namasivaya,

Mrs. Iswarapatham — The pumpkin should be dry since this is a poriyal. Poriyals are dry dishes comprised on finely chopped veggies. If the dish is watery and mushy, it would simply be a curry. This method is of course also acceptable, but we couldn’t call it a poriyal.

Amma Débora — For this dish, the dal grams are fried in the oil at the very initial stage of cooking. Yes, they are hard, dry and uncooked when you begin. However, as you “temper” them, as it’s called, in the hot oil, they fry, turn brown and become cooked. They are crunchy still but completely edible. Mrs. Iswarapatham’s description of dal usage is applying to other cooking scenarios.

]]> By: Sarasvathi Iswarapatham http://www.himalayanacademy.com/blog/taka/2011/12/12/from-the-monastery-kitchen/#comment-2643 Sarasvathi Iswarapatham Tue, 13 Dec 2011 17:23:08 +0000 http://himalayanacademy.com/blog/taka/?p=11225#comment-2643 Dear,Amma Debora,They are sold dry.Soak the dhalls separately not more than 4 hrs. Grind/blend to a paste like to make patties.Cut/chop onions of your choice,a green chillie or 2,can add a teeny weeny bit of ginger ( more if you like),a few curry leaves,sliced or pinched.You can add a pinch of jeera( cummin seeds)pounded.Put salt to this mixture,give a little squeeze to that & put on the dhall paste( needn't be too smooth, & SHOULD NOT BE WATERY as it will soak in a lot of oil when fried).Mix well with your hand & deep fry on med heat.You could make like doughnuts or patties.You'll get used slowly. Dear,Amma Debora,They are sold dry.Soak the dhalls separately not more than 4 hrs. Grind/blend to a paste like to make patties.Cut/chop onions of your choice,a green chillie or 2,can add a teeny weeny bit of ginger ( more if you like),a few curry leaves,sliced or pinched.You can add a pinch of jeera( cummin seeds)pounded.Put salt to this mixture,give a little squeeze to that & put on the dhall paste( needn’t be too smooth, & SHOULD NOT BE WATERY as it will soak in a lot of oil when fried).Mix well with your hand & deep fry on med heat.You could make like doughnuts or patties.You’ll get used slowly.

]]> By: Amma Debora http://www.himalayanacademy.com/blog/taka/2011/12/12/from-the-monastery-kitchen/#comment-2642 Amma Debora Tue, 13 Dec 2011 16:44:26 +0000 http://himalayanacademy.com/blog/taka/?p=11225#comment-2642 I´m delighted to have new recipes to try - and to improve my veggie cooking qualities, which are very poor! Thank you soooo much! This takes me to the next step: I´m afraid I´ll always ask the silliest questions... sorry! Question nr 1: urad dal and chana dal are sold here only dry - not cooked or steamed. I´m assuming I´d have to steam/cook and drain them out before using on this recipe, ins´t it? As soon as I try to cook it I´ll let you know of my (I HOPE!) success! I´m delighted to have new recipes to try – and to improve my veggie cooking qualities, which are very poor! Thank you soooo much! This takes me to the next step: I´m afraid I´ll always ask the silliest questions… sorry! Question nr 1: urad dal and chana dal are sold here only dry – not cooked or steamed. I´m assuming I´d have to steam/cook and drain them out before using on this recipe, ins´t it? As soon as I try to cook it I´ll let you know of my (I HOPE!) success!

]]> By: Sarasvathi Iswarapatham http://www.himalayanacademy.com/blog/taka/2011/12/12/from-the-monastery-kitchen/#comment-2641 Sarasvathi Iswarapatham Tue, 13 Dec 2011 15:03:41 +0000 http://himalayanacademy.com/blog/taka/?p=11225#comment-2641 Great idea!Thank you. If I may be allowed: Why is the liquid drained after steaming? Is there a reason.If its not wanted mushy,the cooking can start with the ghee spices etc. The the green chillies,tumeric powder,salt & grated coconut are mixed together and added to the spices ater they are roasted/browned. Just stir a little & remove. Quickly put in the pumpkin & on low heat cook & allow excess it to evaporateto one's liking.Pumpkins cook real fast & since they are chopped fine it can become mushy. Lastly, add the previously fried mustard seeds, curryleaves,c.nut mix etc & stir/mix all well. Great idea!Thank you.
If I may be allowed:
Why is the liquid drained after steaming? Is there a reason.If its not wanted mushy,the cooking can start with the ghee spices etc. The the green chillies,tumeric powder,salt & grated coconut are mixed together and added to the spices ater they are roasted/browned. Just stir a little & remove. Quickly put in the pumpkin & on low heat cook & allow excess it to evaporateto one’s liking.Pumpkins cook real fast & since they are chopped fine it can become mushy. Lastly, add the previously fried mustard seeds, curryleaves,c.nut mix etc & stir/mix all well.

]]> By: Sahana http://www.himalayanacademy.com/blog/taka/2011/12/12/from-the-monastery-kitchen/#comment-2640 Sahana Tue, 13 Dec 2011 03:13:31 +0000 http://himalayanacademy.com/blog/taka/?p=11225#comment-2640 What a great idea to have recipes added to TAKA. I love it and will happily use it. What a great idea to have recipes added to TAKA. I love it and will happily use it.

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