|
Blog archive
Knowledge and information
Technical development
General
Site updates
Articles
Opinions
Quotes
Reviews
Work and technology
Ego ergo sum
About this site
Popular links
Technologies used
|
Fri, 3 Jun 2005 13:00:00 GMT
Notice! The blog (but not the website as such) has moved slightly, and the new spot to point your feedreaders and blurry eyes to are http://shelter.nu/blog/, and I've chucked my RSS/Atom feed into FeedBurner for good measure as well. This also means no more comments here, and especially not you spammers, you filthy floatsam of the internet! Don't worry, as soon as I get some spare time I'll merge the two blogs together, just need to work out some Blog API with Blogger, or, worse, install WordPress and do it myself. We'll see what I come up with. Assorted Friday!
Hi, Folks! It is general assorted friday today! And not just any friday; it is my birthday, and hence, in the fine tradition of
I think that's it. At home we're thinking of either a) getting rid of our dog, or b) get him a companion dog. Watch this roof yet more! Until next week, have a wonderful life. Permalink (Fri, 3 Jun 2005 13:00:00 GMT)| Comments (10) | GeneralHaaappy birthday alex
Happy birthday. See you tomorrow!
Happy birthday!
Happy birthday, Alex! Somewhat belatedly, I know.
Happy birthday, Alex!!! (from Spain).
BTW, choose option b). I'm sure that's what Grace and Lilje want.
Happy Birthday Alex. Another year older eh? You must be at least 40 by now *ducking*
To balance the cheeky with the nice, my present to you is a recipe:
Today's recipe is Seekh Kebab, a well known dish in India and Pakistan, usually eaten with naan bread and yoghurt and mint chutney. It is called Seekh kebabs, as seekh is the name for skewers in hindi and urdu. Warning - this food isn't very healthy. ;) See here for a picture.
You will need:
3 or more barbecue skewers (thick skewers are better, but it doesn't make a lot of difference)
Half a kilo minced lamb (the more fatty the mince, the moister the kebabs) - I've only cooked these with halal meat, same as kosher meat, unsure if other meat will differ.
finely chop 1 onion and squeeze it to get rid of excess water, add to mince.
finely chop 50g ginger and 50g garlic, and add to mince.
Add salt, chilli powder, chopped fresh green chillis to taste. I usually put in just under 1 teaspoon salt, 1 teaspoon chilli powder and 2 chopped green chillis.
1 tablespoon whole cumin seeds
1 tablespoon whole coriander seeds
1 teaspoon garam masala powder - you can make it yourself, or buy it from big supermarkets or indian food shops, ready made.
50g of finely chopped coriander and 50g of methi (fenugreek) leaves.
Mix all of the above thoroughly. Roll a little mixture into a palm-sized ball, and put on skewers. Flatten out the ball into a long skewer shaped kebab - (should be fine on own, don't need extra water or eggs) and barbecue/grill until kebabs are a medium brown 'cooked' colour.
Fat will drip from skewers, but the more fat in the mince, the more moist the kebabs. Serve hot.
Don't worry if you've put too little salt in, you can always add salt on top, it's always worse to add too much salt than too little.
Yoghurt and Mint Chutney
Put 5 tablespoons of plain yoghurt into a small bowl. Add 1 tablespoon of mint sauce, one teaspoon of chilli powder, half a teaspoon of cumin powder, a little salt, mix and serve cold.
You may find it interesting to check some relevant pages in the field of safe canada internet pharmacy ... Thanks!!!7qDXLW7UZqge YZbpfwsVNp obOB1LC3onTxeQ
[url=http://NgJNLaW.74SXguq.com]BD9kFZDoUJ[/url]
|
- Digital shelter, information propagator and think-tank.
Donna
Topic maps
Top of page