Extracting coconut milk

 

Back to the main post on the coconut tree

Whenever I think of coconut milk, my mouth waters. Although she is no more, three dishes prepared by mum come vividly to my mind and I can almost taste it in my mouth as I write. The first is a common breakfast dish of steamed/boiled sweet potato served with salted coconut milk sweetened with a bit of  jaggery. The other dish is peppered (black pepper) mutton stew with green pumpkin and coconut milk and of course the payasa or kheer made from padengi (green gram), coconut milk, clarified butter and dry fruit.
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Using a banneton to bake bread

In my previous post on How to bake your own wholewheat bread, I have not told you the whole story of my my bread experiments. The goal was to get the loaf done right, and the only way to figure out where I was going wrong with sourdough was to go back to the basics and use easier instant yeast. Once the output confirmed that my techniques and timings were right, I went back to my struggle with sourdough. Continue reading…

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Home made whole wheat bread

This has to be one of my longest experiments ever, partly due to me getting the baking bug only in the winters. The first two were disastrous failures and the end product could have been the choice of weapon used by Cain to kill Abel. The first one, used -wait for it… Champagne yeast and placed in a pressure cooker which doubled as an oven. It was pretty cold too -around 2 deg C in Delhi and the bread never rose. If I had saved the baked bread it could have replaced a brick in my garden wall back home. Continue reading…

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Experiments with sugarcane wine

Long story and experimentation, that’s what this post is all about. I’ve always made wines from fruit or rice, never from fruit juice…. and then I saw this post from a survival blog which said, “What do you do with all your stashed away emergency supplies as they near their expiry dates? Use them up of course. And how would you use up the gallons of so called “natural” tetra packed grape juice? You add sugar and turn it into wine! ” Continue reading…

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Review : Smith & Wesson tactical pen

Looks like my bug out bag project is jinxed. A couple of years back, my 5.11 Tactical Rush 24 backpack was stolen on a train journey to my brothers house. I was testing its load bearing ability with its Y yoke being a bit uncomfortable in the Indian summers. Now I’m yet unable to choose whether to go in for the Rush 72 or stick to the original plan. In addition the Storm color I wanted (previous one was black) seems ineligible for International shipping. Thankfully, I’ve put the cart before the horse so I have plenty of equipment to review. Once I’ve finalized the  list of items that go into my bag, it will be easier for me to take a call on what size of tactical rucksack I’d need. Continue reading…

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Seasoning a clay pot

The pot you see in the featured image above is a “factory pot”. Yes that is what it is called in Tulu to distinguish it from the locally available thin pots. The thick pot is manufactured in factories probably in Kerala and needs no seasoning and is at least two times as thick as locally available pots turned on a potters wheel. The pores in the pot do need to be sealed before using it to cook though. Since it was the only pot I had, I decided to use it for this tutorial on seasoning pots. The local pots are a pale muddy brown while the factory manufactured pots are brick red… probably added color. Continue reading…

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The quest for natural hair dye

To dye, or not to dye. Most people have to deal with this question sooner or later. Although I am quite comfortable with my greying hair, it can sometimes get awkward when everyone around you colors their hair. It probably depends on your culture, but honestly, hanging out with friends who are your age or older but who look younger than you with respect to hair color is a bit difficult -especially if you are still single. Your friends too wouldn’t like to look like they are hanging out with the uncle. Continue reading…

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