bague25

WOW!!! Please, please a detailed recipe...

I might gate crash, what else are you making? Ok, you may gate crash ... but by the time you arrive I do not promise leftovers ... The menu With drinks Masala peanuts (the ones with a besan coating) & mung dal The meal Tandoori shrimp brochettes with lemon rice and red onion salsa Chicken curry with tomato kachumar (salad) and chole (chick peas) The crème brûlée with mango slices Cofffee/Champagne with mithai (got a variety hmmm) With the meal we'll drink a young red Côte du Rhône, mango juice & apple-raspberry juice...

Ginger & lime cordial (a wonderful sherbet) Preserved ginger (ginger in sugar syrup) I love ginger slices in pickles I'm nostalgic about ginger biscuts In the Shivaji Park area of Bombay you get some wonderful "Ale pak" ginger sweets I'm enteraining this evening and dessert is candied ginger crème brûlée...

Richie111 May I get back to one of my fav pet peeves? (see earlier threads again) Maybe your onions were undercooked?? Anyway I'll post the recipe this weekend... Cheers

Gingerly What is Bombay Toast? Not very Indian but I make French toast (I grew up eating French toast for breakfast and tiffin)...soft and gooy in the middle and crisp and caramalized on the outside ... sometimes suffed with bananas... this is true bliss... sigh

What's in a name...a rose by anyother... But no... in gastronomy, the name IS important

Richie111 I'll post a recipe later for a ripe mango curry - as you imagine, it's sweet and spicy - not for you if you do not like fruity (or sweet) curries. Raw mangos are used in curries as souring agents. In the Konkan coast (quoting Vikram from Gujarat to Goa) a yummy shrimp and green mango curry is made. I have given a recipe in the bottle masala post

Sorry to dissapoint you Monica, what I call bread Kachoris are just plain bread rolls Dip slices of bread in water and squeeze out excess water immediately. Form a cup with the soaked bread in your palm. Fill with about a tablespoon of any leftover veggies/mince. Cover with bread casing and deep fry. I have also earlier given a similar recipe using hardboiled eggs (see the chutney link)

I do : - a bread bhel (actually a croutons bhel) - bread pakoras - bread upma - that very sinful double ka meetha - bread kachoris

similar story from pondicherry where some places without a liquor license would serve customers' their beer from a tea pot.'special tea' was what one requested and the film of grease in the cups was complimentary!

Thanks Rummate and Bong Now this does not sound like dijon mustard but more like mango-mustard chutney... I can now try my recipe

Thanks, this sounds like Dijon mustard...

Jigg Karla's Daawat has a recipe for Mustard chutney marinated grilled bataer (quail). One of the ingredients is Kashundi (bengali bottle mustard). Can one our Bengali or otherwise knowledgable friends elaborate?? Thanks

Sounds perfect have a nice party

Pat Kitchen King masala is a "new" commercial masala. If I'm not mistaken, it was first made by MDH masalas and now others companiess have got on the band wagon. I'm not aware of any recipe (though I'd love it if someone can share one). All boxes list ingredients but of course end with the ambigious etc...

Foodie52 Chutneys were discussed not too long ago in the Indian Forum Here is the link Hope this gives you some pointers

I add bay leaves to my rice and I never have had a worm problem

I bulk cook (completely) chapattis and stuffed parathas and freeze. To serve just sprinkle/spray a few drops of water, put in a paper bag or wrap in a paper towel and nuke for a minute.

I picked up three of Nita Metha's cookbooks the last time in Bombay and I use them often. The recipes are not complicated and they do turn out well.

Thanks for your entry Rushina I have a question... at what stage do you add the turmeric powder?

I can suggest fruit curries: I LOVE sweet & spicy food. I've tried pineapple & mango curry

Monica Was your pastry the ordinary one or the one with layers? Can you share your recipe? I miss karanjis but not enough to go through the trouble of making them...If I made them, I'd make the flaky layered pastry...

Here is the recipe I promised. Unfortunately the pictures were awful so I wait for you guys to post some on Stuffed Ghobi 1 medium sized cauliflower 1 tsp salt 1 tsp lemon juice Filling: 1 kg mince 1 cup finely minced chopped onion 1 tbsp garlic minced 1 tbsp ginger minced 1 tsp chilli pd 1 tsp turmeric powder 1 tsp garam masala 1 tsp cumin pd 2 tsp coriander pd Salt to taste 2 eggs 1 cup dried breadcrumbs Curry: ½ cup minced onion 2 cups pureed tomatoes (use fresh tomatoes) 1 tsp chilli pd 1 tbsp garam masala 3 tbsp kasuri methi ½ cup butter (divided) ¼ cup cream Salt to taste Method: For the curry: Heat ¼ cup butter. Add onion and fry till golden. Then add puree, chilli pd, garam masala, salt to taste and kasuri methi and cook for 10 minutes, adding water (½ to 1 cup) if the mixture thickens too much. Lower heat and fold in butter and cream. Keep warm. I sometimes add boiled peas and wild mushrooms to this curry For the Cauliflower: Boil enough water to completely immerse the cauliflower. Add salt and lemon juice and cook for 10 minutes till done. Drain and cool completely. For the stuffing: Mix all ingredients together. Assembly: Turn the cauliflower upside down. Carefully remove some of the core – this is the tricky part, some flowerettes will come off. Stuff some mince in this cavity and reconstruct the cauliflower and using the flowerettes and the stuffing as “glue”. Now turn the cauliflower on a greased baking dish (I use a shallow oven safe glass dish) and cover with the filling. Bake at 200°C for 40 minutes. Transfer to a serving dish. Pour the sauce over and serve. I have sometimes doubled the curry recipe as my family always have a double portion of sauce (this curry can be used as mock chicken tikka masala sauce – heat leftover tandoori chicken in this sauce and it freezes well). I have also served the stuffed cauliflower with a classic tomato saar. Now over to you - I'm waiting for feedback

Its the St Géry area - there's also in the same area on St Catherine street Sun Wah that's now KY. How long ago were you in BXL? Or you could shop at the Asian market in a street opposite the Stock Exchange (a few blocks from Marriot BRU) I forget the name of the Street off hand

Ok Ok, you guys have convinced me! Today is open market day in my area and since the Italians are the biggest immigrant community in Belgium each market has at least a couple of Italian stalls. I'm going to get some antipasti and cheese! And to keep this post Indian, maybe I'll make some spagetti with green chutney instead of pesto...