Dal: Vegetable Chaunk version

For my own reference:

Chaunk:
2 tablespoons ghee
1/2 teaspoon cumin seed
1/2 teaspoon black mustard seed
1/2 teaspoon red chili powder (and/or fresh chili)
2 bay leaves
Pinch of hing (asafetida)
1 medium size chopped tomato
1 small courgette chopped into cubes
6 string beans chopped (optional)
1 carrot (optional)

Heat the oil in a saucepan. Add hing, cumin seeds, mustard seeds. After seeds crack add bay leaves and chili powder, stir for few seconds and add the vegetables. Stir the vegetables and cook for 4 to 5 minutes till the vegetables are tender, add chaunk to dal and mix well.

I used yellow moong dal, which is split and dehusked mung beans. Simply boil the dal with some salt and a tsp of turmeric.

Sauvignon 2006, Loire Valley

Sauvignon 2006, French white wine. Producer: FOURNIER Père et fils, region: Loire River banks. Grape-variety: Sauvignon. A simple white table wine. Bought for cooking mussels. It’s July and the mussels are just in season, until March next year. [a very nice wine for 8,50 euro, it was the right choice for mussels, would buy again]

More photo's on my Flickr photostream.

More wines
Pinot Blanc Bonheur Convival 2007. White wine. Grape: Pinot Blanc Producer: Domaine Rieflé. Region: Vin d’Alsace. [very fruity, I'm drinking it without food, one glass per day. However it's better to drink with a meal. Won't buy again as an evening wine, but will buy again for dinner: sauerkraut would be nice.]

Bourgogne Aligoté 2006. White wine. Producer: Catherine et Claude Maréchal. Grape: Aligoté. Contains no sulphites. [A very, very dry wine. Nice. Drank on August 30]

Royal St-Charles. Vin Mousseux sec. A French sparkling rose. Not much information on the label, but I found this wine on a Dutch website under the name: De Neuville, Royal St. Charles Rosé. [a little too sweet for my taste, drinks easily but won't buy again. The color is pretty dark red for a rose]

Chai Recipe

For my own reference:

Boil 5 min. then steep for 10 min.:

1 tbsp fennel or anise seed
6 green cardamom pods
12 cloves
1 cinnamon stick
ginger root, sliced thin
1/4 tsp black pepper corns
2 bay leaves
7 cups of water

Add, bring to a boil, and simmer 5 minutes:

2 tbsp Darjeeling tea

[Filter]

Add:

6 tbsp honey or brown sugar
1 cup milk

Junmai ‘extra dry’ sake, Harushika

A Junmai ‘extra dry’ sake brewed by Harushika. It’s one of the six sake’s Harushika brews for export.

Commercial Description:
日本の名: 春鹿　純米　超辛口
Rice: Yamada Nishiki
Nihonshu-do: +12
Seimaibuai: 58%

Very dry sake with medium body. Refreshing earthy aroma with hint of flower, combined with crispy citrus fruits flavor and clean bitter finish. [Drunk before and after pasta bolognese, it seemed pretty dry indeed although I have little to compare. I believe the pitch "goes well after a big meal" (see below) is correct. Will buy again, but only to accompany a full dinner.]

Marketing pitch:
“This is about as dry as they get and is nonetheless pleasant and finishes grassy and light bodied. It goes well after a big meal.”

Harushika, or "Spring Deer," takes its name from the deer that roam free in Nara Park. Harushika began by brewing sake for the well-known shrine Kasuga Taisha. Seventy percent of Harushika's brew is junmai and is quite dry indeed. A very subdued nose and clean, smooth flavor combine to give a non-obtrusive flavor profile. Although Harushika is quite pleasant slightly chilled, it goes down smoothly when gently warmed as well.

Tengumai sake

A 720 ml bottle of tokubetsu junmai-shu sake: Tengumai, brewed by Shata Shuzo Co. Quality: Junmai-shu, taste: full flavoured, slightly tangy, medium dry. Rice polishing ratio: 60%, alcohol content: 15,9%, origin: Ishikawa. Only naturally cultivated lactic acid bacillae are used. [excellent sake, although I don't have much reference. For the time being: will buy again. Much better cold than at room temperature]

Founded in 1823 in the late Edo period. At the time it was founded the Kura (brewery) was surrounded by dense forest where Tengu, long-nosed goblins seemed likely to exist. Tengu, according to Japanese tradition, possess mysterious powers. The sake's name, "Tengumai", is derived from the meaning that even Tengu would dance after drinking this sake because it tastes so good. Since its foundation the Shata family has operated the brewery in this beautiful pastoral setting and the present head is the 7th generation. [source]