deliad
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Posts posted by deliad
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Monica,
Very nice article and pics. Now I have to have those Moong Chawal Kachoris. Low carb can take a back seat this weekend.
I wish you had taken the photo of the grand old Lalaji type guy who makes those Moong Chawal donas (Leaf bowls) sprinkled with Multani Khatta Masala...Yum Yum..Yum..
Keep it up..
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I don't know if this is a cardinal sin but I absolutely hate it when there is too much ghee. If it puddles into a big greasy pool, I can't eat it.
When I was very young, I remember my grandmother telling her new daughterinlaw that is was a sign of a prosperous household if the ghee bubbled at the top of each dish! Yikes
Although not in every dish, but there is nothing wrong in GOOD ghee bubbling on top of some dishes (Rogan josh, or Moon Dal Halwa... etc.)
The key word here is GOOD, which usually translates to Pure (Desi) ghee (Clarified Butter) in the Indian context.
Based on centuries old traditions and experience, your Grandmother is probably right.
Just my 2 cents worth..
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Gujarat - OOndhiyu - This is a speciatlity of Surat that is famous. It is made from mostly root vegetable and flavoured with Green Garlic. Can find out more and get a recipe if anyone is interested.
Uttaranchal - The Dal pakodas, wellthis one they got right. If I am not mistaken these would have been Urad dal pakoras, flavoured with ginger, garlic and chillies. sprinkled with sesame and Jeera and fried in Mustard oil, also the authentic shap would have been round with a hole in the middle. I can never forget them since thethey were the first thing i experianced with pahari food. My first morning in my new home after I woke up, I had my first experiance of the smell of Mustard oil. It is extremely pungent to someone who has never smelt it befor.
Any way The Pahari people of Uttaranchal love their Urad Dal and their cuisine uses it to such an extent that it has achieved a stage of recognition so to speak with the Pahari people. As a result these pakoras are made on any celebratory or special occassion and first put befor god before the rest of the family devours them. They go really well with hing pickle. A Green mango pickle flavoured with hing and chilli simple but mouth watering. I must mention here that these are the conclusions I have come to after a little resaerch and theorising.
Rushina
Yummm, those dal pakoras...Even though originally from UP mountains, these dal pakoras are still easily available in New Delhi, mostly from roadside stalls. Usually they serve them with Mooli lachcha (White Radish juliens) and Imli chatni (tamarind sauce)
Used to be my backup in my school days if I did not like the vegetable of that day.
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A few minutes on Google.... and these terms became easier..
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Triphala (Trifala)
Triphala, a cornerstone of ayurvedic medicine, is a composite herbal preparation containing equal proportions of the fruits of three myrobalans, Emblica officinalis, Terminalia chebula and Terminalia bellirica. This preparation is known to be a safe hypoglycemic agent. Triphala prevents aging, imparts immunity and improves mental faculties. It helps to detoxify the liver, restore digestion and purify blood. Triphala is widely used in a large number of medicinal preparations. It is also a laxative that rejuvenates the membrane lining the digestive tract and contributes to effective cleansing of the colon, a key condition in Ayurveda to maintaining optimum health.
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Nagkesar
Mesua ferrea Linn.
English Name: Mesua
Family: Guttiferae
Indication
The essential oil has antimicrobial and anthelmintic activity. Others have shown anti-inflammatory and antipyretic activity. Recently it has been shown that calophyllolide is effective in reducing the increased capillary permeability induced in mice by iiistamine, 5-HT and bradykinin. Main use of stamen has been described for controlling bleeding in menorrhagia and piles.
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JAIPATRI
(Myristica Fragrance)
Same as Javitri
Also known as Mace
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we buy frozen pomfret from a large korean store (komart) in aurora (a suburb of denver). it is usually excellent stuff. if you like i can post a recipe for a sweet and tangy pomfret preparation.
Sure.. Post away.
Thanks
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i usually cook my shorshe ilish by feel--so i'll write down the steps the next time i make it. which, of course, won't be with ilish since you don't get it here in boulder, co. however, if you live in los angeles or anywhere where there is a large bangladeshi/bengali population you should be able to track down a store that sells frozen ilish, and they'll even cut it up for you. alladin, on vermont between 1st and 2nd, in los angeles has excellent frozen ilish (as well as every other bengali/bangal fish).
in the meantime i'll try to hunt down my sister's microwave "bhapa" recipe--which, as i said on the pictures page, is really quite good.
as for fishes more readily found in the u.s: for the shorshe preparation i'd probably go with cod or something like that. definitely not with a firm, meaty fish. i also like making bengali fish dishes with mackerel (available easily and cheaply in korean and chinese groceries, and loaded with omega-3's) and sometimes catfish and tilapia.
as for the picture updates promised last night, they're coming.
How about Pomfret. One of our local Indian stores here in Chantilly, VA sells frozen ones. I have never tried myself but can do that if there is good report.
Cheers!
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but what are people who live in areas where there are no sikhs to do?
Mongo,
Then they go to New Delhi and find a reliable Sikh with a Seekh. Reminds me of the Seekh Chicken Tikka and Fish Tikka made by one very reliable Sikh, Paramjit Machchi Wala, right next to Natraj cinema in Moti Nagar.
My mouth is watering just thinking about what we had in August last when I was there.
Cheers!
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I can surely help. My hubby has lost 40 pounds and i have lost 20 pounds with low carb Indian meals (His cholestrol also dropped by a whopping 30%)!
Monica,
Please do not forget to help...
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Since I happen to be going to an Indian restaurant (Udupi Palace) for dinner tomorrow night, I will ask them where I can find the best basmati for sale so I can make an authentic pilaf as you suggest. I've tried Texmati but was unimpressed, and right now it's the only variety I have on hand. Hopefully there is a local source for the basmati Udupi uses; the grains are longer and more delicate than the other kinds I've tried.
Erin,
Walk into any Indian grocery store in DC area and you can find good basmati rice. Brands like Lal Quilla, Swad, 817, Kohinoor, Royal, Tilda are all good. Royal is also available at many local Costco and Sams Club warehouses and is much cheaper there.
Enjoy,
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My father has been diabetic for a very long time. The drugs they gave him for his blood sugar did the damage to his liver that resulted in need for a liver transplant. But while he was maintaining his blood sugar through diet and excercise, which he did for close to a decade, he ate Indian vegetarian food and again, hardly worried about low carb, but ate no rice, but moderate amounts of all things he enjoyed. He lost the discipline he had shown for a little over a decade, had to start taking pills to control blood sugar, then came the insulin shots...and then liver failure.
In retrospect, he wishes he had kept himself going with the discipline of eating moderate amounts of all things other than rice that he enjoyed and his regiment of exercise. He may have had different issues to deal with today.
My brother on the other hand has shown tremendous discipline and gallant weight loss efforts and seems to have done it just by reaching a great balance between diet and a strictly followed exercise regiment.
Suvir,
It is always good to hear these success stories. What I am gathering however is that your brother did not any blood sugar issues, so controlling carb was not needed. In your father's case it was probably required.
However, for diabetics it is the main problem. Loosing weight and controlling blood sugars are 2 very different things. Some diabetics may be able to shed the excess pounds by controlled carb intake but I consider that as an added bonus. The priority is to bring blood sugars under control.
I have been convinced of this theory after reading Dr. Bernstein's book. You may visit his website at http://www.diabetes-book.com/
Cheers,
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I'm curious.
Have you been monitoring your blood sugar while you've tried these things, and if so, what impact did they have?
Yes, I have been monitoring my blood sugars. In some cases (besan + buckwheat), the effect was acceptable (but I was still taking my medications during that time). In others, it was not (Corn flour).
I have only stopped taking my medication from last week and yes, I am keeping a record of my BS and will post it here once I get into a routine with this diet so that results of any change are visible
Thanks
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Hello and Happy New Year to all,
I have been a type 2 diabetic for the last 5 years or so. My blood sugars have always been on the higher side even with the medication and portion control.
Came acress Dr. Bernstein's book on the web a couple months ago and learned that carbs were the main culprit.
For about a month now, I have been experimenting with low carb meals. By the good grace of God and knowledge from Dr. Bernstein's book, I have been able to bring down my blood sugar levels to a respectable range and have been able to come off the medication with a go ahead from my physician.
Now the big question is how to sustain this...
I have been primarily a roti/chapati/parontha eater for carbs and with this diet, no more breads now. I dont miss rice that much since I was eating rice only once a week or so. There is no restrictions on veggies (at least most of the ones that I like) and meats. More opportunity for me to have chicken and mutton. The main problem is breads.
In the last 4 weeks, I have experimented with the following as a substitute for regular Atta:
- Besan (chick pea flour)
- Makki ka atta (Yellow Corn flour)
- Kotu ka atta (Buckwheat flour)
- Low carb readymade breads (many are available in US grocery stores now)
I am going to try soyabean flour and a few others (like gluten free flour) in the next few days.
I have also tried mixed besan & buckwheat. Came out very good as missi rotis. Most of results so far have been acceptable.
I would appreciate any knowledge / experience on meal planning or menus from other eGulleteers focussed of primarily low carb Indian dishes.
I remember Monica had started a thread a few weeks ago on some Atkins diet plans but could not find anything further when I searched for it.
Thanks in advance,
Cheers,
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there are some wonderful and very easy recipes to prepare this dish using ricotta cheese.
Talking of Ricotta cheese, me and my wife made Milk Cake a couple weeks back only,
- Take 2 cups ricotta cheese, cook in a non-stick pan on low heat for approx 5 minutes.
- Add 1 cup milk (we used 2%) and cook another 10 minutes or so.
- Add 1/2 tsp cardamom powder or a few pods of crushed cardamom seeds.
- Add 1/2 cup sugar and cook (bhunno) till milk dries up and it forms a soft lump.
- Put the mix in a greased pan and let it cool.
- Cut into square/diamond pieces
It really came out very good and was the mitthai of Diwali for us.
Enjoy
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what is the traditional bhang recipe anyways?
One of the most famous or (infamous) liquid recipes is called "Thandai". I remember one time while visiting in Lucknow during Holi festival, when I was like 13 or 14, some of my cousins took me to Chowk and offerred to buy me Thandai. The options were "Saadi" (Plain) or "Rangeen" (Colorful). Little did I know, that Rangeen meant (with Bhaang).
Anyways, after consuming that, we had a joke session and I laughed so much that it hurt. Later I am told that I ate some 30 - 40 bread pakoras and slept like a log for 2 days.
It is also used in making Laddoos, Pedas etc. especially during Holi time.
Cheers!!
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I had never heard of fresh sliced ginger in masala tea! I just have a fresh root at home and I'm going to try it (it's very rainy and cold here now, so it could be the right time)
The only issue is that, apart from my hubby's green teas collection and some already spiced teas, I have only Earl Grey at present...and it's Sunday.
Do you think that I can use it for masala tea, or it's too heavily flavoured?
Pongi
Go ahead and use fresh ginger in any kind of tea. It always helps with the cold.
Cheers!!
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In my travels across India and many homes, modest, middle class and overtly affluent, I have found an Indian brand called Brooke Bond, red label (?? in the red box) to be the most commonly used loose tea for Masala Chai.
Suvir, You are right that Brooke Bond Red Label is the most commonly used tea in India (except probably south).
I'd like to share what I learned from a chef in Shimla when we were there in one of our yearly rituals to try and capture the snowfalling event.
I really liked the flavor of the tea served there in the Mall Road cafe called "India Coffee House" or "India Tea House", I dont remember exactly. When I asked our server for the secret, he called one of the chefs and he told me that they use a blend of "Red Label" and "Green Label". He explained that Green label is from Darjeeling and Red label is from Assam. Red label is very good for color and richness while Green label is very aromatic and flavorful.
Of course they did not use any masala, but we did that in our home using the same blends and the results are very soothing. We make our masala by grinding the spices (saunf, elaichi, cloves, black pepper, ginger powder, cinnamon) coarsely and sprinkling when the water is a little hot and let it boil for a few seconds before putting the tea leaves and then simmerring the tea after adding milk bringing to a boil in the end.
A good analogy for blending is red wine from Bordeaux, as compared to only Cabernet or only Merlot.
However, it still remains a matter of personal preference.
cheers!!
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ah, now if it had been non-veg the north-eastern states would shine. i had a friend from nagaland in boarding school who used to bring back tons of this ground meat (venison i think) laced with powdered chilli and spices. it looked and tasted like gunpowder. ah, how we ate it by the handful and how we paid for it soon after!
also, i've had some brilliant assamese food involving fish and yes, bamboo shoots. one of the advantages of being from a military background is that you not only get to live all over india and taste lots of different indian cuisines but you also have easy access to home-cooking of a lot of states when you're nowhere near them.
this menu sounds ghastly. it sounds like whoever came up with it exhausted their imagination with the concept and didn't have anything left over when it came to actual dish selection. by the way vikram, you're missing rajasthan as well.
Is'nt that hot and spicy item from North East called Momos. I think I have had it at one of the food stalls in Dilli Haat long time back. It was probably Nagaland or Mizoram food stall.
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Suvir,
Thanks for the pics. It appears that our grocery store (clerk) sells colocasia roots as yucca roots. I definitely know my arbi. It is true that it is larger than the one we were used to in India. But is'nt that true for almost everything else too..
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Colocasia is how I refer to them in my classes and menus where I serve them.
Vikram, thanks for taking time to post this menu. As usual, you are very kind.
In the US grocery stores, I think it is called Yucca roots.
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Usually I have avoided having beer with my food, as it usually kills my appetite. Having it before is OK for me. Indian beers are too heavy (atleast for me) and I dont want to develop a beer belly.
Occassionally, I like the following three :
- Corona Light ( with a lemon wedge thrown in the bottle)
- Leffe Blonde (Belgian beer)
- Michelob Ultra
Cheers!!
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I am based in Herndon, VA and regarding the recipe... I'll have to check on that. I am sure that my wife has it somewhere. We actually made it last year. Created the starter material from scratch. My mother was visiting and she said that it tastes the same (seal of approval)
I think we have one ball of dough still in the freezer and we are gonna try to create more dough one of these days. Will let you know when I do that.
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Dear Friends,
Hello,
Have been reading eGullet for a few days and find it very interesting. This is my first post. I dont know if anyone has heard about this or not. It is called "Doli ki Roti". It is a deep fried thick bread made from a very fermented dough. Usually it is stuffed with chana dal, onions, paneer etc, but one can make it plain also. Best done during the summer time as fermentation is good.
It is a considered to be a unique and classic bread from Multan region (now in Pak). My parents hailed form there and back in Delhi where I grew up, we used to go to a place called Multani Dhanda, near Pahar Gunj and get the starter dough and then used to make that bread that same day.
It is to die for...
May be you would like to include that in the class.
Also, how are the classes conducted??
regards,
Food for recovery
in India: Cooking & Baking
Posted
Some variations that I have tried (or have been forced to try...)
- Besan ka halwa (Love this one...)
- Sooji Upma
- Custard (When I was not diabetic)
- Sabudana kheer
- Instant Oatmeal
Another frind of mine really loves baby food (pureed fruits, veggies, cereals etc.)during such times. So you can be a Gerber Adult if you want.
Enjoy!!