abhiyerra

Category: Uncategorized

  • Appification

    I’ve been deliberating the optimal approach for product releases, whether as a single brand within opsZero or as multiple brands. The choice of multiple brands appears logical when selling products where appification has resulted in a one-product, one-purpose generalization. However, for services, a brand that offers a diverse range of offerings seems more effective.

    1. In the realm of products, where both individuals and companies are well-versed in apps, having a single app dedicated to a specific function seems to be an effective strategy for gaining customers instead of overwhelming the customer with multiple choices. For instance, even AWS primarily features a handful of frequently used services with numerous other apps in a supporting or complementary role.
    2. Customers seeking a specific function will find it easier to locate a product that precisely fulfills their requirements. This approach allows us to tailor products to various niches, even if the core product remains the same. So we can sell multiple products to multiple niches.
    3. Leveraging the same foundation, we can target multiple niche markets and generate multiple service endpoints.

    Potential drawbacks of this approach include:

    – The possibility of receiving a higher volume of quality leads through a single domain.
    – Potential cost implications related to managing multiple brand names.
    – The necessity of overseeing and marketing multiple brands.

  • Moong Dal

    From Swasthi’s recipes. https://www.indianhealthyrecipes.com/moong-dal-recipe/#wprm-recipe-container-38286
    1/2 cup moong dal, rinsed
    1tbs ghee
    1/4 cup onion finely chopped
    1 tbsp ginger paste
    1-2 green chili
    4-5 curry leaves
    1/2 tsp cumin seeds
    1/2 cup tomato, finely chopped (1-2)
    1 tsp salt
    1/8 tsp tumeric
    1/4 tsp red chili powder
    1/2 tsp garam masala
    1 3/4 cup to 2 cup water
    1 tsp kasuri methi ( at end)

    Instant Pot directions
    in saute mode
    add ghee then onion, cumin seeds, green chilis, curry leaves. saute for a minute or two. add ginger paste. saute for 1 min. add tomato, tumeric, chili powder, garam masala, salt. saute for a couple minutes. turn off
    add moong dal and 1 3/4 cup water. deglaze pot. cook on high pressure mode for 10 minutes. let pressure drop naturally. add kasuri methi and then turn to saute mode to reduce amount of water until desired thickness.
    could add tempered spices if desired. could also add some spinach at final saute as well.

    Serve with pickle, rice or chapati, yogurt or raita.

  • Indian Roasted Cashews

    • Tumeric
    • Red Chilli
    • Black Pepper
    • Salt
    • Curry Leaves
    • Ghee

    Roast on the pan until they are toasted.

  • Chicken Curry (Everest Meat Masala)

  • Easy Pizza Dough

    Pizza Dough for ooni or otherwise
    from Alexandra’s kitchen https://alexandracooks.com/2019/01/31/homemade-pizza-dough-recipe/

    makes 4 pizzas

    4 cups flour (512 g)
    3 tsp kosher salt (12g)
    1 tsp instant yeast (4g)
    1.75 to 2 cups warmish water (400-454g)

    mix in a large bowl and make a sticky ball. coast top with a couple drops of oil. cover with clean teatowl. let rise for 1 to 1.5 hours until it has doubled
    put dough on floured surface. cut into 4 equal pieces and shape into ball (don’t compress air out).
    For same day use – let rise for another 30ish minutes. when ready to bake, shape one at time using knuckle stretching and gravity into round. try to keep as many air bubbles as possible
    For later use – transfer dough rounds into plastic bag or container. then let thaw and let rise

    bake at super high heat 450+

  • Blueberry Millet Muffins

    Copy cat from Cheese Board Collective
    recipe mashup adapted from their pecan millet muffins and raspberry orange muffins because I’m obsessed

    makes 12 muffins
    preheat oven to 375
    grease and flour muffin tin, grease top around cup too!

    Wet
    2 eggs
    1 cup plain yogurt
    1 cup buttermilk or more yogurt thinned with milk and lemon juice
    1 tsp vanilla extract

    Dry
    2 1/2 cup whole wheat flour
    1/2 cup hulled millet
    1/2 tsp cinnamon
    1 tsp baking soda
    1 1/2 tsp baking powder
    1/2 tsp kosher salt
    3/4 to 1 cup brown sugar
    zest of 1 lemon (optional)

    1 stick butter, cold and cut into 1 in cubes
    1 1/2 to 2 cups of blueberries (lightly tossed with a little bit of flour)

    Mix wet ingredients together in small or medium bowl

    Mix dry ingredients. Use stand mixer or pastry knife to cut butter into the dry mix until butter is size of small peas. Make a well in dry ingredients and pour in wet mix. Lightly mix until combined. No overmixing! Fold in blueberries.

    Spoon batter into muffin tins. Do not be afraid to fill generously so muffins will have nice muffin tops.
    Bake for 25-30 or until muffins are golden brown and springy. Let cool for 10 minutes in the pan and then transfer to wire rack to let cool completely before storing

  • Seafood Cheese Tteokbokki (Spicy Rice Cake)

    Seafood Cheese Tteokbokki (Spicy Rice Cake) – Korean Bapsang

    Seafood Cheese Tteokbokki (Spicy Rice Cake)

  • Chicken Shawarma

    An old reliable from NYT

    • 2lb chicken thighs

    Marinade:

    • 2 lemons (or a couple teaspoons of vinegar)
    • 1/2 cup olive oil (or less)
    • 1 tsp salt
    • 6 cloves of garlic or 2 TBsp of dried onion flakes
    • 2 tsp black pepper
    • 2 tsp paprika
    • 2 tsp turmeric
    • 2 tsp cumin
    • pinch of cinnamon
    • red pepper flakes or chili powder to taste

    For cooking:

    • 2 red onions quartered

    Optional roasted vegetables:

    • cauliflower
    • eggplant
    • more onion
    • squash

    White sauce:

    • minced garlic marinated in lemon juice for a while
    • yogurt
    • mayo
    • salt and pepper

    Mix up marinade and add chicken, let sit for 12-24 hrs.

    If cooking in oven – preheat to 425. (you can also cook on the grill)

    add onions to chicken and toss. put chicken-onion mixture on a sheet pan and cook for 30-40 mins.

    In meantime, if making roasted vegetables, cut veggies into large bite-sized pieces and toss in the remaining marinade from the chicken. you might need to add a bit more olive oil and spices if it looks bland, and definitely add more salt. put on a separate sheet pan and cook for 20-30 minutes until done.

    After the chicken is cooked through, you can broil the pan of chicken and onions for a bit to get a little bit of char.

    Serve with white sauce, sumac, flatbread, veggies, (cucumber) salad, rice (pilaf).

  • Green Pasta with Lemony Ricotta

    A fridge cleaning exercise with delicious results. Loosely inspired by smitten kitchen and few other recipes that had similar ingredients

    Ingredients

    • pasta
    • snap peas, cut on diagonal
    • spinach or other greens
    • ricotta
    • lemon
    • green sauce -pesto or salsa verde or sub for mix of olive oil, chopped herbs, acid, and garlic
    • parm, optional
    • seasoned breadcrumbs, optional

    boil water with a good amount of salt.

    zest lemon and add zest to small bowl with ricotta and salt. mix well

    cook pasta as directed until there is 2-3 minutes left of cook time. add peas, then greens to boiling water and pasta. let veggies blanch (turn bright green) and then drain. return to pot and add green sauce and toss with a bit of olive oil and black pepper.

    serve in bowls with dollops of lemony ricotta and a sprinkle of parm and breadcrumbs

  • Easy Pancakes

    Pancakes, from Julia Turshen’s small victories serves definitely 2, maybe 4

    Ingredients:

    • 3/4 c flour
    • 1 tsp baking soda
    • 1/2 tsp kosher salt
    • 2 eggs
    • 1 tbsp sugar (brown is better)
    • 1 cup yogurt or sour cream or ricotta or buttermilk
    • butter for cooking and serving

    • toppings

      Combine flour, baking soda, salt, sugar in a medium bowl. Add eggs and whisk. Stir in yogurt. It’s ok if the batter isn’t totally mixed – better undermixed than over-mixed. If batter is ridiculously thick, add a tbsp or so of water.

      Heat cast iron pan on medium heat with 1 tbsp of butter. If a sprinkle of water in the pan dances, then it is ready. Add about 1/4 c of batter per pancake. Cook pancakes until small bubbles appear and underside is browned, about 1-2 minutes. Flip and cook until the second side is nicely browned and pancakes don’t look raw, about another minute or so.

      Enjoy with butter, syrup, honey, peanut butter, fruit, more yogurt.