Running from a Bug Infestation

The threat of a bedbug infestation caused me and a lot of other people to move out of our apartments. Everyone was afraid of having the bugs latch onto their items and sucking their blood. I covered my items in plastic for a few days to make sure that none of them would follow me to the new stockbridge ga apartments for rent where I decided to live. I was hoping no one else would come to the same apartment building as me, but there was a high chance of that happening, because of how close the new building was to the old building.

The owner of the old apartment complex told all of the residents that he would honor anyone who wanted to get out of their lease because of the bedbugs. No one is sure where the bugs came from, but once they made their home at the apartments, fear and panic started to spread. Continue reading “Running from a Bug Infestation”

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Info About DirecTV Availability and Features

I want to get a new provider for television, and I think that satellite is something that I should try out. I have heard this long debate on commercials about which is better, but I have never tried satellite before. Now it is my chance to try it and find out for myself. I am kind of excited about giving it a shot and I need to learn about DirecTV availability to see if I will actually be able to get it at my house.

I am worried that I might not be able to get it because my house is in a bit of a valley. I know that obstructions like trees and valleys can make it more difficult for you to get a satellite signal. So I am curious to know if that is going to b a problem at my place of residence of not. Continue reading “Info About DirecTV Availability and Features”

Shahi Paneer

Ingredients:

  1. Paneer diced – 3 cups
  2. Butter – 1/4 cup
  3. Black cumin – 1 tsp
  4. Ginger chopped – 1 tbsp
  5. Tomato chopped  – 2 cup
  6. Turmeric powder  – 1/4 tsp
  7. Coriander powder  – 2 tsp
  8. Chilli powder – 1/2 tsp
  9. Garam masala powder  – 1 tsp
  10. Green chilli  – 3 nos
  11. Water  – 3/4 cup
  12. Coriander leaves- 2 sprigs
  13. Salt to taste

Preparation:

  1. Heat the butter in a pan.
  2. Add black cumin and wait till it crackles.
  3. Then add ginger and wait till it becomes brownish colour.
  4. Then add the tomato and stir.
  5. Now add turmeric powder, coriander powder, chilli powder, garam masala powder & salt and shallow fry it.
  6. Add some water to it, reduce the flame and wait for 4 minutes
  7. Add paneer cubes and wait for another 2 minutes.
  8. Garnish it with coriander leaves and serve.

Mushroom Pakkoda Recipe

Ingredients:

  1. Cooked  mushroom – 1 cup
  2. Bengal gram powder – 1 cup
  3. Big onion chopped  -1 no.
  4. Ginger & garlic chopped  – 2 tsp
  5. Green chilli chopped – 6 nos.
  6. Fennel  – 1/2 tsp
  7. Curry leaves – 2 sprig
  8. Coriander leaves – 1/2 cup
  9. Coconut oil  to need
  10. Salt to taste

Preparation:

  1. Mix cooked mushroom with Bengal gram powder, big onion, ginger & garlic, green chilli,  fennel, currly leaves & coriander leaves and keep it for 5 minutes.
  2. Heal oil in a pan.
  3. Shallow fry the mixture from step one until brown in colour.
  4. Serve hot.

SPINACH & LENTIL CURRY

Ingredients:

  1. Lentil – 100gm
  2. Spinach chopped – 1/2 cup
  3. Tomato -1 no.
  4. Scrapped coconut – 1/4 cup
  5. Chilli powder – 1.5 tsp
  6. Coriander powder – 1tsp
  7. Turmeric powder – 1/4 tsp
  8. Cumin – 1/4 tsp
  9. Garlic – 2 cloves
  10. Oil – 2 tsp
  11. Curry leaves – 2 sprigs
  12. Mustard – 1 tsp
  13. Salt to taste

Preparation:

  1. Grind Coconut, chilli powder, coriander powder, turmeric powder, cumin & garlic.
  2. Cook Lentil.
  3. Once it is cooked add spinach & tomato and wait till its cooked.
  4. Add the mixture from step 1 and stir.
  5. Heat Oil in a pan and season the above using mustard & curry leaves.

Kappa(Tapioca) Puzhungiyathu a.k.a. Kappa Mezhukku Puratty Recipe

This recipe is for Tapioca Kerala Style. It is also known as kappa puzhungiyathu, kappa ularthiyathu, kolli puzhungiyathu etc in different regions of Kerala. This tastes delicious with Kerala Style Mean Curry.

Ingredients:

  1. Tapioca – 1 kg
  2. Green chilli – 4 nos.
  3. Mustard – 1 tsp
  4. Small onion – 10gm
  5. Ginger chopped – 10gm
  6. Turmeric powder – 1/2 tsp
  7. Chilli powder – 1.5 tsp
  8. Coconut(ground)  – 50gm
  9. Curry leaves – 2 sprigs
  10. Salt to taste

Preparation:

  1. Clean the Tapioca and chop it into pieces.
  2. Add salt and turmeric powder and cook it with enough water.
  3. Once cooked remove the excess water.
  4. Heat oil in fry Pan and crackle mustard seeds.
  5. Shallow fry curry leaves, green chilli, small onion & ginger until onion is golden brown.
  6. Add Chilli powder and coriander powder and stir.
  7. Now add the cooked tapioca and again stir properly to mix all the contents.
  8. Serve Hot.

Cabbage with Bengal Gram – Sweet Dish Recipe

Ingredients

  1. Medium size cabbage – 1
  2. Bengal gram split – 1/2 cup
  3. Oil – 2 tbsp
  4. Mustard seeds – 1/2 tsp
  5. Asafoetida – 1 pinch
  6. Turmeric powder – 1/2 tsp
  7. Curry leaves – 6
  8. Green chilli – 3
  9. Sugar – 1 tsp
  10. Coconut scraped – 2 tbsp
  11. Coriander leaves chopped – a few sprigs
  12. Salt to taste

Preparation

  1. Soak bengal gram in water and wait for an hour.
  2. Heat oil in a pan, add mustard.
  3. When they start crackling add asafoetlida, turmeric powder, chopped green chilli and curry leaves.
  4. Add soaked bengal gram and saut’e with the above tempering.
  5. Sprinkle some water, cover and cook till half done.
  6. Add the shredded cabbage and mix it well with the bengal gram.
  7. Add salt and sugar.
  8. Cover and let the cabbage be cooked.
  9. Add scraped coconut and chopped coriander leaves.
  10. Serve hot.

Erissery Recipe

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Ingredients:

  1. Elephant yam pieces – 1 cup
  2. Banana(raw, skin removed and diced into small pieces) – 1 cup
  3. Turmeric powder – 1/4 tsp
  4. Chilli powder – 1/2 tsp
  5. Pepper powder – 1/2 tsp
  6. Salt to taste
  7. Coconut grated – 1/2 cup
  8. Cumin – 1/2 tsp
  9. Coconut  squashed – 1.5 cup
  10. Coconut oil 1/4 cup
  11. Split black gram – 1 tsp
  12. Curry leaves – 2 sprig.

Preparation:

  • Cook Elephant yam, banana, turmeric powder, chilli powder, pepper powder and salt with enough water in a bowl or pressure cooker.
  • Shallow fry 1/2 cup coconut and 1/4 tsp cumin until light brown colour.
  • Grind the above mixture and add this in the bowl with contents.
  • Let the excess water dry off, stir time to time.
  • Add coconut oil in a frying pan and add split black gram  & cumin.
  • Once it is light brown in colour add squashed coconut.
  • Add curry leaves when the coconut turns brown in colour and add this entire mixture to the bowl with cooked food.

Recipe for the ultimate Vegetable Curry – Aviyal

Aviyal is considered an essential part of the Sadya, the Keralan vegetarian feast.

Ingredients:

  1. Elephant yam – 1 cup
  2. Cucumber – 1.5 cup
  3. Snake gourd – 3/4 cup
  4. Drumstick – 1 no.
  5. Carrot – 1 no
  6. Brinjal – 1 no.
  7. Banana (raw) –  half of one
  8. Turmeric powder – 2 tsp
  9. Chilli powder – 1/2 tsp
  10. Salt to taste
  11. Mango (raw) – 1 slice
  12. Curd – 1/4 cup
  13. Green chilli (beaten) – 1/4 cup
  14. Coconut grated – 1 cup
  15. Cumin – 1/4 tsp
  16. Curry leaves – 2 sprigs
  17. Coconut oil – 3 tsp.

Preparation:

  • Slice all vegetables into pieces of around 1 inch in length and 1/2 inch thickness.
  • Grind coconut, cumin & curd together and keep aside.
  • Take 1/4 tsp coconut oil in a pan and cook the vegetables(elephant yam, cucumber, snake gourd, drum stick, carrot, brinjal,  banana) along with turmeric powder, chilli powder and salt. Close the pan with a lid while cooking. (Add 1 Cup water if needed)
  • Stir time to time.
  • Once its cooked add mango & green chilli and let it boil. If it has excess of water, stir until the water dries off. But do not overcook.
  • Add ground coconut, cumin and curd mix into this and stir.
  • Add curry leaves  & coconut oil and remove from fire.

Potato Coriander Recipe

This is the easiest and quick recipe and loved by everyone. Kids love this dish. It would take 10 minutes max to cook. We can also used this as dosa potato masala and it will go with dosa and, chappati as well.

Ingredients:
  • 4-5 big boiled potatoes(Mashed)
  • 1 large onion chopped
  • 5-6 garlic cloves minced
  • 1 tbsp turmeric
  • 1/2 tsp chilli powder
  • 1 tbsp Jeera (cumin seeds)
  • 1 green chilli chopped
  • 1 cup chopped Fresh coriander
  • 2 tbsp of refined oil or olive oil
  • Salt to taste
Preparation
 
  1.  Head the pan and add 1 tbsp oil
  2.  Add green chilli, cumin seeds, onion and garlic and stir for about 1 minute
  3.  Add chilli powder, turmeric, salt. Mix properly and saute on medium heat for 2 minutes.
  4.   Add mashed potatoes and increase the heat and fry till it gets little brown
  5. Add the  fresh coriander and mix it completely to make it bit sof
  6. Server the dish and garnish it with chopped fresh coriander.
Tip: If we use a ingredient twice in a dish , then every time it will give different flavor.
Like in this mixed coriander in dish and garnish coriander will add different flavor which would make it more delicious

Vegetable Biriyani Recipe

Learn how to cook delicious Vegetable Biriyani the easiest way. This biriyani is to be served with Mint Chutney or plain yogurt.

Ingredients:

  • 2 tablespoons ghee (clarified butter), or olive oil
  • 1 red onion, cut into 1/2-inch dice
  • 1/2 teaspoon cumin seed
  • 1 (1 inch) piece cinnamon stick
  • 7 peppercorns
  • 1 tablespoon ginger garlic paste
  • 1 tomato, diced
  • 1/2 cup water
  • 1/2 cup peas
  • 1/2 cup diced carrot
  • 1/2 cup diced potato
  • 1 cube chicken bouillon
  • 1 teaspoon salt
  • 1/4 teaspoon ground red chile pepper
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon garam masala
  • 1/4 teaspoon ground turmeric
  • 4 cups water
  • 2 cups basmati rice, rinsed and drained

Preparation:

  1. Heat Ghee in a pan (which can hold the whole biriyani) until its melted. After its melted add onion and cook until its soft and light brown in color.
  2. Add cinnamon, cumin seeds, and pepper corns. Stir until the cumin seeds start to pop. It will take around 3 mins.
  3. Add ginger garlic paste, tomatoes, and 1/2 cup water to it and again stir a little bit. Then wait until the water has evaporated.
  4. Add peas, carrot and potato and again stir once its mixed properly season with chicken bouillon, salt, red chile, black pepper, garam masala, and turmeric. Cook for 4 mins, on medium flame with top covered.
  5. Add 4 cups of water bring the flame to high. Wait until the water starts to boiled. Then add the basmati rice and stir. Then cover the pan, reduce the flame to medium wait for around 9 mins.
  6. After that check if the rice has softened, if not, continue to cook it until it softens. You may want to stir often so that the rice doesn’t get burnt.