Comments on: Indian Broad Bean Stir-fry (Chikkudukaya Kura)

by: anamika

Mon, 31 Jul 2006 07:25:15 +0000

very tasty and simple

by: Sugar And Spice » Lima Beans Poriyal

Fri, 21 Jul 2006 02:17:08 +0000

[…] Usually iÃ‚Â cook them in tomato sauce seasoned with chilli powder, turmeric powder, fennel seeds and onions for rotis or add them in fried rice & pulaos. I planned to try something different with them today. Googled but dint find any stir fried/poriyal kind of recipes. I had made Indira’s stir-fried broad beans once and liked it a lot. Thought the sameÃ‚Â method and ingredients would be good with these beans too and i was not wrong. They tasted great with rice and rasam. Here’s the recipe … […]

by: Amy

Fri, 26 May 2006 02:00:05 +0000

It really annoys me when people tell me that I can’t get enough protein as a vegetarian. The nutrients that you can’t get from meat at all are far more numerous than the nutrients that you might have trouble getting from vegetables. Spinach dal and brown rice is just as good as beef…and in fact, far more nutritious and not loaded with steroids and cholesterol. You can’t get any healthier than traditional Indian vegetarian food.

by: Vidyanath Tirumala Penugonda

Tue, 16 May 2006 18:41:41 +0000

Indira, Iam in Phoenix. Not far from california, but still the Indian vegetable supplies are just ok.

by: brindacs

Tue, 16 May 2006 17:56:39 +0000

hi,
i love all your recepies i saw your methi plant i was surprised can u tell how to plant mint & coriander

by: Vidyanath Tirumala Penugonda

Mon, 15 May 2006 18:12:58 +0000

This reminds me - My uncle is a teacher in a government school in a remote village and most times he comes home with a few kilos of these chikkudu or chinta chiguru (tender baby tamarind leaves) instead of fees! Simple rich life, eh?

Sadly, one thing I was never able to find was chikkudukaya. Not even frozen ones. I gave up!
I had found Goru CHikkudukaya and menthi, though frozen. Something is better!

Also, it is very sad but not surprising to hear that your wonderful content is getting plagiarised. The copyright text on your images explains it all. Iam sure you never wanted to do that willingly, but…

Indira replies:
Simple rich life, Indeed.
May I ask where do you live?
Here, we’d get two types of chikkudu but they are not like what we get in Andhra. Mature ones with plump seeds are rare. and protein power is all in the seeds.:)
It’s becoming a big headache and all these things are sucking the fun out of blogging for me. I hate to deal with this type of stuff. I wish for simpler times.:)
Thanks VTP.

by: Ulrike

Mon, 15 May 2006 01:28:52 +0000

Hi Indira,

I am german and I actually turned to indian food because I consider it Health Food: mainly plant protein(pulses+nuts), lots of fiber, plenty of veggies and there are millions of recipes to prepare this delicious food!I just substitute the paneer with doufu, which I like very much. BTW most humans belive that they lack protein- kind of a myth though… We don’t need much, like between 60-80 gr per day. Too much protein produces a kind of acid, which sometimes leads to disease.
Anyway: great food- great blog, it’s really an inspiration!
Ulrike

Indira replies:
Hi Ulrike, I agree with you about Indian food. It is one of the wholesome, healthy type of cuisines out there.
Thanks for your nice comment and thanks for sharing the information about protein with us here. I greatly appreciate that.

by: Aparna

Sat, 13 May 2006 21:16:27 +0000

Dear Indira,

Special Thanks to you and all other blogging friends, for inspiring me to share my cooking and thoughts as well, by introducing me to the blogging world.

Indira replies:
Welcome to the blogging world and best wishes, Aparna.
Thanks.

by: Luv2cook

Sat, 13 May 2006 20:46:19 +0000

Indira:

Couldn’t help by reply to the white/brown roti comment that Santhi posted. I just recently started mixing my golden temple with equal parts of whole wheat flour from the organic store and my phulkas are now nice and brown. I really like them that way and don’t feel so guilty about eating the totally refined flour since I add the whole wheat flour to it. Just thought I’d add my 2 cents. I will post a picture of the phulkas next week on my blog.

Indira replies:
Thanks for chipping in LC. Addition of whole wheat flour to GT atta is indeed a good idea and a very neat tip, thanks for sharing.
I know I should add some kind of whole wheat flour to make them wholesome, but you know how it is…Iam in a rut and my chapati making style is a routine process, it could use some new improvements.
The only new thing I am doing nowadays is adding avocado to chapati flour, that too only once a week. I’ve plans to add tofu, flaxseed and whole wheat flour, but Iam not doing any of that. I should jazz up my chapatis.

by: Smitha

Sat, 13 May 2006 19:41:53 +0000

Hi Indira,

I posted a recipe for JFI.

Smitha

Indira replies:
Hi Smitha, send me your entry via email - the permalink of your post and photo sized at 75/75 size. I’ll include it in my roundup. Thanks.