Comments on: Toor Dal and Amaranth Leaves – two ways

By: Garlicky Mashed Water Spinach (Poondu Keerai Masiyal) | jugalbandi

Garlicky Mashed Water Spinach (Poondu Keerai Masiyal) | jugalbandi — Wed, 30 Dec 2009 16:05:40 +0000

[...] Water Spinach (Ipomoea aquatica) or kangkung is one of them. In Chinese it’s called kong xin cai, which means “hollow-stemmed vegetable”. Its sword-like leaves have a sweet taste and silken texture when cooked, much like amaranth leaves. [...]

By: Indian Cooking Recipes » Blog Archive » JFI: Toor Dal ~ The Roundup! Part 1: A ~ M

Tue, 25 Dec 2007 21:35:24 +0000

[...] Bee and Jai’s Toor Dal Adai with Amaranth [...]

By: Apu

Apu — Tue, 18 Dec 2007 02:20:00 +0000

Love your photographs.

By: Namratha

Namratha — Mon, 26 Nov 2007 16:11:57 +0000

Two more new dishes..way to go! :yes:

By: Raaga

Raaga — Mon, 26 Nov 2007 08:41:14 +0000

I must try the dhokla/idli thing… I am certain we’ll love them.