bague25

My mother throws in a couple of dried turmeric leaves when making ghee. Of course, she makes pateleos and uses fresh turmeric in a "mit-mirsang" (salt+chillis literally) masalas that she uses for fish and veggies. You also get them fresh at the Dadar fruit/veggie market

Are they lacto-ovo vegeterians? If yes, I'll pm you some suggestions

Rushina Does the group consist of Indians? From where? Why the multi-cuisine aspect? If you could give more background I could pm you some continental dishes.

Oh have they? I have not been there since years - we would have a meal at Olympia and cross over to Leopolds for dessert and some beer

Well, my hubby (then boyfriend) and I would eat at this place almost once a month. My "gora" companion would get special treatment that I did not receive – a spoon to eat with, which of course he would promptly send back - he ate with his fingers adroitly much to the astonishment of the waiter

As far as I can remember, Café Olympia used to make the best bheja curry (brain curry) in South Bombay

Monica Here are a couple of links for appams. Please note that you need a special pan to make these appams http://www.bawarchi.com/festivals/recipe9.html http://www.indiatastes.com/categories/296.html I’m in a bit of a hurry and I’ll post the recipe I use from the book The Chef later(I’ve spoken about this book in another thread). Parsees make a sweet called populjee that uses an appam pan too.

I've had both rice and chana dal versions and even a mixture of both.

I forgot to add the dal sweets - chana dal burfies - dodol (a chana dal, jaggery, coconut goan sweet)

A whole range of South Indian desserts with rice+jaggery+coconut combination like: - Sevio (rice noodles with jaggery sweetened coconut milk) - Rice pancakes with a coconut jaggery filling - patoleos - a turmeric leaf spread with a thick rice paste, covered with a cardomon flavoured coconut jaggery filling folded over and steamed -Sweet Appams - Nevrios (croissant shaped sweet "samosa") - Gulgulas

Hey Belpuri, don't forget the wonderful Vada pavs with 3 chutneys near VT station and the pav bhajis near Fountain

You remind us of the monsoons! We're having the rare sunny weather here in Brussels Here's what I do when it rains - Hot pakodas - Corn on the cob (with chilli butter & lime) - soup - all the dried snacks that were prepared in the summer time

All the chikkis from Matheran are yum!! My fav is the cashew or almond ones. I crush a cupful and decorate cakes with them, I add them to chocolates, to bavarois, on crêpes, on ice cream and....on buttered lightly toasted bread

Wonderful! I think this is a tip that's adopted forever! I also read last night that you've suggested this method in your book

You lucky guys!!! I just got a 500g bunch at 5€91 for the spanish ones. The Belgian ones were 3€more I am hoping that this means you will enter the contest! Comeon guys -- we would love more entries.. No, no, Monica, I'm not the competitive type – just does not fit in my ethics! But I will gladly post my recipe

You lucky guys!!! I just got a 500g bunch at 5€91 for the spanish ones. The Belgian ones were 3€more

Last week I tried a new healthy way of "frying" paneer. Cube paneer, spray pam and bake at 350°F/180°C for 15 minutes. Then use as you would in your fav recipe. Has anyone else used this method? What do you think about it?

Grandma would add a tiny piece of alum to the mixture, which would explode when in the fire and surely touch the evil eye.

The Achel St Benedict's Abbey is in Belgium (the Limburg province in the Flanders) and has another abbey in the NL but the beer having the trappiste label is produced in Belgium.

Mongo I felt the same last night when at 11pm the filmy discussion was in full fury

I have always thought about making sambhar with aparagus, because asparagus tastes similar to DRUMSTICK , and drumstick is GREAT in sambhar. I think aparagus's flavour would work well in sambhar. I've had similar thoughts but not because of taste (I don't agree too much about them being similar) but because of being able to cut it up into a similar shape. Does that mean that one could substitute asparagus in all drumstick recipes? Have you tried this? If yes, how did it work? Tell us more about you Oothapam

Are any film producers listening??

Thank heavens that's not true else I'd be perpetually pregnant! I’m always craving for raw (and ripe) mango and tamarind and pickles.

Thanks for the compliment Monica For other marinades try these: - white wine + olive oil + tarragon (fresh, finely chopped)+garam masala+ salt - chilli powder + turmeric powder + cider vinegar + ginger/garlic paste + salt (this marinade is my fav for fried fish/shrimp) - freshly crushed pepper (lots) + olive oil + fresh rosemary + salt + a drop of rose water - I like marinating fish in coriander chutney like patra ni machi but grilled instead of steam baked and I use semolina or breadcrumbs for the crunch The mango idea is actually adapted from what my Manglorean grandma would make: Pulp ripe mangoes (the ordinary ones not special ones like the alphonso mangoes), add slit green chillies and coarse salt …mmmmm

Vikram Where can one find the East Indian cookbook? I've been hunting for years and have not found it (not found the EI women's Association either). PS: just to bribe you I'll send you as many vanilla beans as you wish if I can lay my hands on this book