Wednesday, March 4, 2015

Black & White Wednesdays # 158 Gallery

My thanks to Cinzia of CindyStar who currently administers  one of my favourite events online, the  Black and White Wednesdays. Created by the very talented Susan, The Well Seasoned CookTiffin Carrier Antic/que's! hosted the BWW #158 event. Here are the lovely vignettes captured in the timeless shades of black and white.

Black and White Wednesday # 158

Three sets of Orange Pekoe Tea
 Lata Raja, the immensely talented lady behind Flavours and Tastes sends in the of three sets of Orange Pekoe Tea.

Painted Pony Beans

Tuesday, March 3, 2015

Black and White Wednesday # 158 : Puli Inji / Kerala Tamarind Chutney

Tamarind Pods for Puli Inji/ Tamarind Chutney for BWW #158

Thank you! to Cinzia who blogs at Cindystar and Susan, The Well Seasoned Cook. Tiffin Carrier Antic/que's! is honoured to host the Black and White Wednesday # 158.
This goes to the Black and White Wednesday #158 hosted here.
Puli Inji/ Tamarind Chutney
Traditional Valluvanad Puli Inji/ Traditional Valluvanad Tamarind Chutney

Wednesday, February 18, 2015

Hosting Black and White Wednesday # 158

Tiffin Carrier Antic/que's is honored to host the current gallery of  the Black and White Wednesdays event. Created by Susan, The Well Seasoned Cook and currently administered by Cinzia of Cindystar Blog.
Black and White Wednesdays # 158
Please send entries from your blog posted from today, February 18, 2015 - March 3, 2015.
Email entries to tiffincarrieranticques AT gmail DOT com with the following details:
  • Your Name
  • Name of your Blog
  • URL of Blog post
  • Approximately 500 x 700 px photograph with title as attachment.
Further details about BWW participation can be accessed here.
I will receive entries until midnight Eastern Standard Time-US of Tuesday, March 3, 2015. 
BWW #158 Gallery will be posted on March 4, 2015.

Sunday, February 1, 2015

Greek Yogurt Dip with Jalapeno and Green Grapes

1/4 Cup Cream Cheese
1 3/4 Cup Greek Yogurt
4 tbsps. finely chopped red onions
1 de-seeded finely chopped jalapeno ( more or less according to your preference)
Approximately 1/2 Cup small green seedless grapes- halved
Salt for seasoning
Blend the  softened cream cheese and Greek yogurt in a blender or mixer until smooth.
Add the finely chopped jalapeno, finely chopped red onions and halved grapes into the mix.
Season with salt.
The Greek Yogurt replaces the Cream Cheese  and/or Sour Cream. The small amount added gives the 'binding' for the dip. One can avoid it entirely and chill the Dip before serving. The heat comes from the jalapenos. The tart-sweet grapes offset the heat of the jalapenos and the onions give the crunch.

Sunday, September 7, 2014

Onam Sadya Vibhavangal...

For the Want of a Leaf.....

This year, we found the traditional banana leaves to serve the Onam Sadya, without any blemish or cracks from a selection at our local ethnic market.

Thanks to our Malayalee grocer...who had help from the markets in Florida, Latin America, the local Chinese grocery supplier, the long-term-resident, enterprising-Malayalee-backyard-gardener...

We found three perfect  top-portion, banana leaves, cut to serving length for this year's Onam Sadya.

Traditional Boiled Plantains- Pazham Nurukku
Mixed Vegetables in  Coconut-Buttermilk - Avial/ Aviyal
Winter Melon and Pumpkin in Coconut Milk - Olan

Sour Coconut and sour buttermilk curry- Kaalan

Palakkad Matta Rice  with Sambhar

Vignettes from previous years...

Onam Mathoru

Sadya Vibhavangal - 2011

Onam Sadya Vibhavangal- 2010

Tuesday, September 2, 2014