bague25

Cake au chocolat et au gingembre confit Page 130 Biscuits tendrement chocolat P 47 Mousse au chocolat noir, aux pommes et à la cannelle P 180 Brownies aux pistaches P 124

I've made a few recipes from this book! Wonderful book! I'll be happy to join in

This is the second time the series is passing. I contacted Arte the last time and they said that they could not sell the documentary but a week before it was aired this time, I got an e-mail from them telling me that the series would be aired on Mon, Tues and wednesday. I have taped the three documentaries and they are passing around in my friend circle now. bague

Western bay leaf, Edward

My mom always added a dried turmeric leaf when making the ghee. I always add a fresh bay leaf. Bague

I have a funny anecdote concerning pipli. I went to herboriste (a shop where you can buy herbs, spices, teas and infusions) here in Brussels. I was told they sell pipli. I asked the young man serving me for some “poivre long” (long pepper) and he raised an eyebrow and said “oh pipli?” As soon as I had my packet of 50 gms of pipli I opened the packet and popped a bit in my mouth (an old Indian habit, I’ve always seen mother do it – to test the freshness of spices). The young man when wide-eyed and open-mouthed and he shrieked what! You eat spices like that?? Husband explained, “she’s not crazy, only Indian”. My fav use is in sauce au poivre vert instead of/or mixed with the poivre vert Bague25 Ptipois votre blog est formidable! Félicitations.

My dokla - either I'm not as good a photographer or cook as Episure (or maybe both )

Episure What's in the plate between the raw mango and tomato? White cabbage? Thanks Bague

I had a wonderful meal at the DAL POMPIERE Via Santa Maria del Calderari, 38. Tel: 06.686.8377. It's in the Jewish quarter.

Percy Where is this mithai shop??? Regards Bague

Only mithai I get here are besan ladoo, jalebis, gajjar burfi (halva cooked longer), gulabjamuns - all that I make at home. Those anjeer rolls look great!

You love to make us suffer, don't you?? hai hai!!

Milagai I echo your thoughts Percy & Suresh Do you realize you guys are torturing us ?? Thanks for these wonderful pics... Bague

This year this gift is selling like hotcakes in beer loving Belgium and Luxembourg. My husband got it for Christmas and he and our friends enjoy draft beer at home. Any other opinions???

Pumpkin Lover I use a coffee grinder for my masalas but I have another secret....What I do is toast spices, cool them and then put the spices in a pepper mill. Voilà! Freshly ground spices and since the quantities are small they remain "fresh". I've got around 10 pepper mills with spice mixes... Bague

Maremosso I forgot to tell you that salt should to added to the water in which rice flour is being boiled.... B

I guess there's no harm in adding seasoning but they did'nt in my family. That way we could have the rotis with sweetened coconut milk or a curry. Do tell us how you fare with them... & Goodluck

Daniel Try sautéing the paste after onion and then add the tomatoes. You're right the ginger - garlic needs to cook.

Hi Edward I'm green with envy ... Enjoy those guavas... Swatis Snacks at Tardeo does a guava subzi ... Are you eating them with salt and chilli powder?? The Indian Christians make a mean guava leather called guava cheese. You can also get ,at some places in Bombay, a guava jam...

Alu Bhukars are smaller than the prunes here but a bit more sour. I was so glad when I found a shop selling jardaloo here. Dried apricots just don't match the jardaloo taste... Bague

Daniel I had a look at the recipe. You can add the paste after the tomatoes are cooked. Then proceed as in the recipe... Bague

How about a tandoori masala (w or w/o the yoghurt) + honey?

My aunts and grandmother made this rice roti. It is a very difficult roti to master. This is how they proceeded: Boil water with salt. Add rice flour (the same volume as the water i.e water:rice= 1:1)and stir constantly till the mixture leaves the side of the vessel and a ball is formed. Cool. Knead into a soft dough. Make balls and flatten them on banana leaves/plastic sheet/butter paper. Then like in Episure’s recipe turn on to hot tava and peel off the leaf/plastic sheet/butter paper slowly.

Amy Alu Bukaras are dried sour plums - lets says Indian prunes. Cherimoya I make a chutney with them but I admit (head hanging in shame) it's a mix (Shan brand) - just dump the whole contents in water and cook for 20 minutes. I also add it to biryanis and especially snack on them. Here are links http://www.hemant-trivedis-cookery-corner....-zaf-pulao.html http://www.geocities.com/khalidxpert/cooking.htm Hope this helps...