some Chinese Spinach, washed and chopped. Saw some blogger making this steamed vegetables dumplings recently, I decided to make this for my parent, this is the first time they have chance to taste my chai kueh, I'm happy and hope there are more opportunity to come
Put the spinach in a large bowl and separate it with your hands. Remove the dumplings with a slotted spoon, letting the water drain off, and add to the sauce
Those be the gifted and brilliant, and you know who you are, that get timely meals on the table, snap magazineworthy pictures of the same meals, keep house/pets/kids/clean, wax poetic over garlic like its nobody's business, save the world, all the while looking like Giada
1/4 cup sugar1 1/4 cups Luke warm milk1 1/2 tsp. ground pork1/3 cup soy sauce1/4 cup sugar3 cups green onion, chopped1 cup chicken broth or water, room temperature1 Tbsp. Then add 1/2 cup of water at a time, stir until meat mixture blend well. 1/4 cup sugar. 1 1/4 cups. 1 1/2 tsp. 1/3 cup soy sauce. 1/4 cup sugar
So, I made some dumplings for breakfast today using de-husked kodo millet. Varagu Arisi/de-husked Kodo Millet - 1 cup. Channa Dal/bengal gram- 2 tbsp. Asafoetida - 1/4 tsp. 1/4 tsp Salt to taste
The most important item prepared for this Pillayar chaturthi is kozhukattai or modakam/modak. The recipe here is for the sweet kozhukattai that is made as a Neiveydhiyam/offering in southern India
The most important item prepared for this Pillayar chaturthi is kozhukattai or modakam/modak. The recipe here is for the sweet kozhukattai that is made as a Neiveydhiyam/offering in southern India
you’re now ready to place on the toppings… start with a generous helping of the white sauce which you should spread on with a spoon but don’t go all the way to the edge, then add the onions and a sprinkling if kale and spinach followed by a stalk of vine tomatoes
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