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rajsuman

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Everything posted by rajsuman

  1. Thanks for the ideas and recipes. I'm going to try so many pumpkin recipes this season that my family will probably feel thankful for the brief availability of the vegetable. Yesterday I tried Yamuna Devi's recipe for Gujarati-style toor dal and pumpkin soup. It was wonderful and with its yellow, orange and green hues, looked very pretty. Please PM me if anyone wants the recipe. Episure, would you mind describing the soup in more detail? I got this tiny pumpkin because it looked so cute - but it was so difficult to cut that I was wondering if bigger ones taste better than smaller ones. Do they? Pan, hopefully the recipe you mention will be in one of the three MJ books I own. Suman
  2. I love potato halwa. Recently, I've come across recipes for cabbage kheer and matar (peas) kheer. Garlic Payasam! I admire the bravery of people who not only try these recipes, but also see it fit to serve it to the others . Although, come to think about it, the earliest mince pies had minced meat in it along with the usual dried fruits, spices and sweetener. So, maybe meat in a sweetemeat is a winning formula after all. So long as I don't have to make or eat them....
  3. Monica, did you never come across these in Bahrain? I think it's Nestle who do a variety of flavoured evaporated milks including cardamom - it's widely available in the Middle East. I suppose it's mostly meant to be used in tea/coffee as opposed to desserts since it comes in small cans and I've seen many people use it as such. I'm not a tea/coffee drinker, so I can't say much about the taste.
  4. For us, pumpkins are available in the supermarkets only during halloween. I don't do much with it, except add it to sambhar. My mother learnt to make a Khatta Meetha Kaddu (Sweet and Sour Pumpkin) from a friend - it's absolutely out of this world and the best I've tasted. She also uses it to make pakoras and a simple stir-fry. I must get all these recipes from her, but in the meantime, what do you guys make with it? Suman
  5. The filling varies, but the dal usually used is urad dal. The crust is made crisp by rubbing a suitable fat into the flour and then controlling the temp carefully while frying.
  6. Episure, Something tells me you're glad you don't have to eat at my house ! Hmmmm....now which unsuspecting 'friends' of mine will I carry this experiment out on ?
  7. The murgh ki burfi I refer to has minced chicken in it.
  8. In the TV series accompanying his cookbook 'Floyd's India', Keith Floyd makes a yummy chaat with puffed rice, imli ki chutney etc. and then....wait for it....advises putting it in the fridge for half an hour before eating it! Is a new, trendy way of eating chaat that I am not aware of? Who sets chaat, especially that made with puffed rice, aside for half an hour before eating it? Suman
  9. More questions: What fat is the best for frying the GJs? Oil, ghee or shortening? I'm guessing the best would be ghee of course, so if that's correct, then what's the second best? What consistency should the sugar syrup be of? Or does it matter? Some recipes say to heat the water and sugar until the sugar dissolves, others specify a one-thread syrup. Some recipes use a 1:1 ratio of sugar to water, others use a 2:1 or even a 1:2 ratio. What works out the best? TIA, Suman
  10. In his book Prasad, Kalra gives recipes for murgh ki burfi and a sweet lamb rice (made with a sugar syrup) both of which are meant to be eaten like sweets.Ugh... I shudder at the mere thought. I've also heard of 'delicacies' such as cabbage ki kheer and pyaz ki kheer. Has anyone tried any of these and lived to tell the tale? Just curious - wonder what they taste like. Suman
  11. Episure, Do you mean in the marinade? Would you add it to the chicken in the biryani? Suman
  12. 914! Come on guys, only 86 to go before we hit the 1000 mark. Rachel, Monica's other book is 'The Spice is Right'.
  13. rajsuman

    Fructose

    Hi, On an impulse I picked up a pack of fructose the other day and was surprised to find it more flavourful than ordinary sugar. Does anyone know if it behaves like ordinary sugar? Can I substitute it for sugar in any recipe? The only thing I'm currently doing with it is sprinkling it on tart strawberries. Thanks, Suman
  14. Hi Kathy, I haven't tried any of these myself, but thought you might want to have a look: Coconut Chocolate Rolls Chocolate Burfee Chocolate Samosa. //Scroll down to page 10 When you said molé, it occured to me that perhaps you could add some dark chocolate to rajma - not sure if it'll work though. Episure, any thoughts? Let me know how it goes. Suman
  15. As I've said elsewhere, I want to make Gulab Jamuns for this Diwali. Most Diwalis I make things that we don't usually get here like samosas, kachoris and chilli potato wafers. Sweets vary - last year I made kalakand and karanjis. This year, GJs and maybe kaju katli. Suman
  16. Okay just found this: http://www.crisco.com/about/prod_info.asp?...63&FlavorId=229 so my question has been answered I guess.
  17. Scott123, I meant to say this yesterday, but real life got in the way of my virtual life and I forgot. Thanks for the tips - must try your version too. jw46, thanks for the bisquick recipe. I have another silly question - is the crisco shortening made only with vegetable oils ? I bought a pack of what I thought might be a satisfactory substitute - didn't read the label - now I find that it has a mixture of animal and vegetable oils. Should I bin it and go shopping for a more Crisco-like shortening? Thanks, Suman
  18. 912! Kathy, I wouldn't call myself a chocoholic (although I go through these phases in life when I don't feel secure without a box of ferrero rocher(sp?) in the house) and yet I find that of all the cookbooks I own, the chocolate ones are the most seductive. You can't open one without instantly wanting to make or at the very least eat something chocolatey. Mmmmm chocolate - what's not to like? Suman
  19. It's such a coincidence that this discussion should happen just when I've started my search for the best gulab jamun recipe. Well, two actually - one which will produce the softest melt-in-the-mouth jamuns ever (something like what you get out of a gits box), the other which has some body to it, something to bite into (more like a kala jamun really). I want to make these for Diwali. So far I've come across so many different kinds of recipes that the mind boggles. Bhasin, I'd love to try out your recipe, but I doubt I'll get Bisquick here. What does it contain? Can I use just any pancake mix? My friend makes some of the best gulab jamuns I've ever tasted, but I can't ask her for the recipe because of certain circumstances (it's not what you might think - she is very generous with her recipes and no we haven't fallen out). Here's to a month and a half of sickening amounts of GJs , all in the name of research. Suman
  20. 905! Come on guys, let's make it a thousand before the end of this year! There, I've provided the excuse....not that anyone here needs one to buy cookbooks. Suman
  21. I use both types of cardamom whole in pulaos, curries etc. The only time I use powdered brown cardamom is when I include them in my garam masala. I haven't much use for the empty pods of the green cardamom, nor do I have the patience to peel them , so I grind the whole cardamom to a powder and then remove the husk by sifting it. Although I must give your method a try Ammini, when it's time to replenish my powdered cardamom stock. Suman
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