Flora And Fauna From My Garden

Here are some pictures of the buds, blooms, and critters. I finally managed to capture the baby bunny on 'film'; but alas, he has grown quite a bit! I had wanted to catch him at his 'ping pong ball size' stage; oh well, he is still small compared to the mature ones.

Aha! Got you finally! - Cotton Tail Rabbit

Two big ones

Pretty pink posy - Geranium

Don't these grapes look grand?

More pink posies - Mexican Primrose

some mint I grew from the stems

California Poppy

Red Flax

Lovely Columbine

Purple Posy -Martha Washington Geranium

'New Day'

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Dal Chutney (Roasted Chick Pea Chutney)

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For this delicious chutney you can use the roasted skinless chana dal (pottukadalai in Tamil) or the whole ones sold as snacks in Indian (roasted chana) and middle-eastern (leblebi) stores. If neither of them is available, then you can toast regular chana dal in a little oil yourself. This is a great chutney to serve with Idli, Dosa, Upma, etc. Dal Chutney Ingredients: 1/3 cup Roasted Chana 2 Tbsp grated fresh or frozen Coconut 2 - 4 Hot Red/Green Chiles 1/2 tsp Sea Salt to taste 1 sprig Fresh Curry Leaves 1/2" knob Fresh Ginger, chopped 1 Lemon/Lime OR Tamarind Tadka/Thalippu: 1-2 tsp oil 1/2 tsp Mustard Seeds 1-2 dry Red Chiles, broken into two 1 tsp Chana dal 2 tsp Urad dal 1 pinch Asafoetida 1 sprig Fresh Curry Leaves, cut into chiffonade Method: Juice the lemon/lime; or if using tamarind, soak a small marble-sized lump of it in a couple of spoonfuls of warm water for about 10 minutes. Tamarind may have seeds/shells; when soft, check with your fingers and remove and d...
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Thai Style Chili-Garlic Sauce (Nam Prik)

Isn't it amazing to see chili sauces in every cuisine? Since Paji gallantly rises to the occasion to test (taste) them all, I experiment with them to my heart's content :}! Thai Style Chili-Garlic Sauce is wonderful to have on hand to spice up Chinese, Thai and other dishes besides being a fabulous table condiment. Apparently some people enjoy spreading this chili sauce on toasts! Although one can easily buy Nam Prik at stores, I like to make my own since I can make sure it has healthy ingredients. Also, the salt, sugar, and tamarind can be adjusted to your taste. It lasts a long time if kept in sterilized jars in the fridge. Tamarind paste and palm sugar are available at Indian and Asian markets. Ingredients: 8 - 12 Fresh or Dry hot Red Chilies, stemmed 5 cloves Fresh Garlic, peeled 5 Fresh Shallots, peeled 2 tsp instant Tamarind Paste 2 tsp Palm or Brown sugar 2 tsp Sea Salt 4 Tbsp Vegetable Oil Method: Finely mince the garlic, shallots, (and chilies if fresh); a food ...
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Inji Kashayam (Ginger Tea)

Kashayams are strong herbal teas/brews. Our grandparents and parents had kashayams to suit every situation. Inji (ginger) kashayam is an ubiquitous one to combat indigestion, dyspepsia, nausea, cough, and cold. Although called inji kashayam, sometimes it includes other herbs or spices. And whether it cures cold or not, it is quite refreshing and restorative on a cold day or when you are under the weather! Here is the basic inji kashayam. Dried ginger may be used (half as much as the fresh) to make this kashayam. 4 Servings Ingredients: 2 Tbsp Fresh Ginger 1 tsp Whole Black Peppercorns 1 Tbsp Jaggery or Honey or more Fresh Lime Juice (optional) Method: If using fresh ginger, chop coarsely and mash slightly. If you have dried ginger, crush into a coarse powder. Crush the peppercorns if you like a strong brew or leave whole for a mild one. Bring 4 cups of fresh water to a boil; add the ginger, peppercorns, and jaggery and simmer gently for 10 minutes. Turn off heat, cover, and let r...
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