Comments for Living the Good Life as a Graduate Student

Comment on Idiosyncratic ingredients… by A Recipe for Renu « Peregrine chronicles

A Recipe for Renu « Peregrine chronicles — Mon, 24 Aug 2009 19:52:26 +0000

[...] with salt and pepper and the juice of fresh lime or lemon. To finish, add a few tablespoons of raw mustard oil, and toss well. Allow to rest for a while in the ‘fridge for flavors to marry and voila! [...]

Comment on Mixes at a glance by Daal with sour plums « Living the Good Life as a Graduate Student

Daal with sour plums « Living the Good Life as a Graduate Student — Fri, 21 Aug 2009 05:37:39 +0000

[...] in thoroughly. Seasoned with a pinch of hot chilly powder. Just before serving prepared a tadka of panch phoron and a couple of whole red dried [...]

Comment on Khichidi by Yoga, coolers, and quinoa « Peregrine chronicles

Yoga, coolers, and quinoa « Peregrine chronicles — Sun, 17 May 2009 06:26:41 +0000

[...] appears here here because in Belle brought some over. Yesterday I cooked it, making a variation on khichidi, one of the quintessential Indian comfort foods I’ve mentioned in my food blog. Served it with [...]

Comment on Bird livers by Swiss Kitsch « Peregrine chronicles

Swiss Kitsch « Peregrine chronicles — Thu, 19 Feb 2009 06:47:02 +0000

[...] liver katthi roll [...]

Comment on More dishes with daal by Swiss Kitsch « Peregrine chronicles

Swiss Kitsch « Peregrine chronicles — Mon, 08 Dec 2008 06:34:28 +0000

[...] daal (first recipe on page) using yellow split [...]

Comment on Red chutneys by Swiss Kitsch « Peregrine chronicles

Swiss Kitsch « Peregrine chronicles — Sat, 06 Dec 2008 07:19:32 +0000

[...] Tomato chutney (with garlic, ginger and lots of chillies) [...]

Comment on À la carrots by Mike C.

Mike C. — Mon, 11 Aug 2008 19:28:24 +0000

I have read this and thank you for including it. The pumpkin halwah was a big hit and I took more credit for it that I probably should have. It was not only remarkable because of the taste but because of the large volume we made. A portion of the story has been left out; we didn’t know exactly how many guests would be there. To be safe we assumed to number to be “small army”. I don’t know if the hosts had ever seen such a large pot of halwah. I’m sure they still talk about it each Thanksgiving.

Comment on À la carrots by Christiane

Christiane — Tue, 29 Jul 2008 01:32:58 +0000

I am salivating already!! I shall forward this recipe immediately to Amber (who is the real cook in the family )… but look forward to preparing it myself when the weather cools this fall! Thank you, Dr. S.!

Comment on Mustard shrimp by sankablog

sankablog — Mon, 28 Jul 2008 09:47:08 +0000

Thanks for adding the rumball memories Radha — they’re from the same New Year’s party. I”ll try to get Chris to contribute that recipe soon.

n

Comment on Mustard shrimp by Radha

Radha — Mon, 28 Jul 2008 06:29:51 +0000

Oh man – I’m salivating just reading this… The memories – oh the memories. I also remember some exceptional rum balls that we enjoyed right after the shrimp!!! slurrrrp.