Swati

how about a divine ragda puri followed by a masala puri

My personal faves Amul - Bitter and Amul - Orange (heavenly taste) and of course, Nutties.... Nutties used to be a panacea for everything, even a visit to the Doctor

My personal faves Amul - Bitter and Amul - Orange (heavenly taste) and of course, Nutties.... Nutties used to be a panacea for everything, even a visit to the Doctor

Heard and read of ambyacho saasam too many times.... Just finished a helping. We also make aam ki sabji

Usually the smell is contained by storing the hing in a jar with a tightly screwed lid

Hi asked my mom... she says she hasnt heard of seege. But the full name of dry goosebarry saar as she recalls is jeere-meerya aavalboyecho saar (dry gooseberry with cumin seeds and dry pepper)

Sabudana soaked in water, drained and left overnight (2 large cups) , 2 1/2 potatoes, 1 handful roasted and coarsely ground peanuts, green chillies (as per taste), salt, lemon juice and lots of coriander leaves....(mix well) ( i seem to have 4gotten the last few ingredient when i posted the recipe last time.lots of apologies ) and 1 1/2 tsp jeera (tempered in ghee) Anyway my mom, my sis and I had quite a good time posting this recipe. Mom usually adds ingredients as per habit/ taste. As for the khichdi Sabudana soaked in water, drained and left overnight (2 large cups), 50-100 gms peanuts (roasted and coarsely ground), 10-12 leaves coriander leaves, green chilles as per taste, jeera , 1/4 grated coconut, lemon juice, salt, Temper jeera in the vessel to be used for making khichdi. Add everything except coriander leaves. Cook for 2 mins on low heat. Before serving add coriander leaves Khichdi is ready

gooseberry is amla, but seege - no idea. Will ask my mom though.

sure, but can u tell where it is that u came across this word?

What is a Pad Thai?

Thanx, but I am looking for a recipe right from scratch without using mixes

As i have said, deep frying or shallow frying has the same effect on taste. But u r right. with shallow frying, I have to reserve lesser amounts of oil. The vadas are fried at high heat. Moreover sabudana tends to absorb oil.... so in case of deep frying, results in larger amounts of oil being absorbed Hence the shallow frying

Hi Does anyone have any tried and tested recipes? Mine always turn out to be totally flat unless I make them from Gits.

Soak the Sabudana in water. darin the water five minutes later. leave the sabudana vernight. Mash boiled potatoes and roasted peanuts (proportion as per taste and mood). Mix potatoes, peanuts, sabudana, paste of green chillies, salt, and Coriander-Leaves. Take a lil part, shape into tiny pancakes. The priginal recipe calls for deep frying ( and lots of oil). I shallow fry them.... same results and same taste) Serve hot with coriander chutney

mango curry of the uncooked variety wet grind grated coocnut, mustard seeds and dry red chillies. Deskin the mangoes (of desi variety.... choose the juicy ones). Mash them very very slightly. Juice from the skins also is added to the curry.... add jaggery and salt to taste..... and voila.......... the GSB amba sansav or sasam as it is sometimes spelt in english

everytime we buy peanuts, storing is same as for rawa.... dry roasting.... as for usage......................... sabudana vadas

I was unable to load the image. Here's the url http://www-ang.kfunigraz.ac.at/~katzer/eng...l?Zant_pip.html Its called Gernot Katzer's Spice Pages and the photo has te caption "Dried fruits of Z. rhetsa, an North Indian relative of sichuan pepper (tilfda, tirphal, tippal)" Is this the triphal that is being referred to? Swati

I assume it is the dosa recipe you were asking for. I asked my mom.... and her first reply proved that it was a recipe handed down over generations..... 'andaaz se daalna' Here it is. Soak 4 cups of rice and 1 1/2 tds methi seeds overnight in buttermilk. Next morning, grind alongwith gur (sweeten to taste) and turmeric (enough to add colour) Set aside for 24 hours. The next morning, with the fermentation.... voila, dosa batter is ready

Which, the kadhi or the dosa?

We use jaggery for making a sort of a dosa. Add the white part of the watermelon too. Its eaten steaming hot with a dollop of butter (quite a large dollop). Or even add it to kokumkadhi

Thanks a lot, Monica. Sorry, did not introduce myself. I am Swati, a Mumbaiite. Love to cook and love to watch food being cooked. In fact, 'a sample of north indian breads' by monica was my introduction to egullet. Have learnt a lot from all of you. A very lovely e-community, except that I think I keep on adding calories by reading the food description posted here.

I have bought some vanilla beans at Munnar in Kerala.