bague25

Awaiting more pics and meal descriptions :-)

Thanks for the crêpes, In India, since decades now a good electrical grinder is a must-have gadget in the kitchen. Traditionally a stone grinder like this is used, but you can imagine how labour-intensive it is. When I was a kid, my mother used one, but not any more and the same in families around. For the batter, you can cover it but not in an airtight container - there should be some air movement (like for all fermentations). Make sure the batter in batter in not in a draught either.

I would suggest you go to some Indian stores around you. These shops usually have various brands of appliances and could advise. I have a Preethi I got from India. My previous one was a Sumeet. Most of Indian mixer/grinders have heavy duty motors and are great for spice and grain grinding.

Mine came in two days ago - needed a signature... can't wait to use it :-)

Hi Baudouin - from a fellow Bruxelloise :-)

You've got most of your replies, but sabudana is indeed a bland food unless you really put in a lot of spices or dump it in a sauce (not the point here), it will remain bland. Maybe you could try to sprinkle on some garam masala/cilantro/lemon juice to perk it up?

Patrickamory this looks so good that I'm tempted to do it this evening for dinner :-)

I make an Indian stir-fry with heat ghee (or butter+oil). Add mustard and cumin seeds, next put in some other veggie (especially for the colour, like beans, peas or carrots) and the cooked chestnuts. Cover and cook on slow flame turning from time to time till the veggies are cooked but still crunchy. Top with lots of fresh coconut and coriander and finish with a squeeze of lemon juice.

I got my first box a couple of days ago too :-). Bliss!

Ttogull, it could either mean dry roasted or "fried" in some fat (ghee or oil)

I would have said that "young" rice gets runny and does not hold well on cooking - but that is apparently not the case (since you have the bag since a while)...

At a Thai food festival last summer, I had this salad but made only with semi-ripe mangoes with peanuts, fish sauce, chilli, palm sugar, dried shrimp and lime - maybe that was because mangoes are more easily sourceable than raw papaya here. Tsp. I think jaggery (or gur) in India just means unrefined sugar - then you have palm jaggery, date jaggery and cane jaggery.

Green mangoes are unripe ones and the best are those where the shell of the kernel is still soft and it can be cut through. As for amchur, it is just another souring agent with a different flavour profile. Besides it's convenient is chaat or salad dishes because it can be powder form and so easily sprinkled.

This is one of the best books written on Indian Cuisine. She really has well researched the recipes and it's a nice panorama of Indian regional dishes. I appreciated the pistachio korma... but I must say, most recipes from this book have worked well for me :-)

I love the original ones, but also a stuffing of mozzarella/pesto