Modern Day Hermit

Hmm, I think I should have been in bed sleeping while I posted to this thread, haha.

Speaking of Gujrati food (another thread). I am just dying for some dhokla. Back in Dallas I would get some of the best dhokla I've ever tasted from this wonderful woman...now being in Phoenix, I guess I'll have to make my own. How I wish I hadn't thought about it, my mouth is literally watering. If someone could assist me, I'd be forever greatful!

My absolute favorite has to be cilantro/mint chutney. My method is pretty basic with a ton of green chilies, lemon juice, a pinch of sugar, ginger...hmm, I really forget how I make it. I just grab the stuff as I go. Beyond the natural usage of eating it with Indian food, I love to use it for a huge variety of things. Add to sour cream or drained yogurt for chips, as a sauce for fish and chicken, on tacos and other Mexican foods, dallop some on top of Thai noodle dishes. It just imparts such great flavor and freshness, what's not to love? Tamarind chutney is another favorite. I love it with seared Ahi Tuna.

Red is a must in my pantry for Indian cooking. IMO, it provides the best results.

I think my tamarind usage is pretty basic -- usually for savory sauces/dips/chutney, tamarind rice, some veggies and channa dhal. I think the application of tamarind in a sweet dish would be wonderful, just a hint perhaps? Although, I've never used it in that manner. Tamarind Jam sounds delightful, I'll have to give that a try.

Have you tried cheesecloth? That is what has worked for me. I place the cheesecloth over a fine wire strainer, over a large bowl (it has a hook and a long handle). It is very easy to pour, and stir/scrape along the bottom if necessary.

When I was first introduced to Indian food about 7 years ago, it was something that certainly took some getting used to (visually mostly). Especially with my primarily Midwestern, somewhat bland food upbringing. Over the years, I've cooked many more Indian foods than any other and I've found that just being very thorough in kitchen cleanup does a pretty good job of making the smell of spices disappear. That also includes the filter located at the bottom of my microwave and any other small crevices that might be overlooked. I also open a window when cooking, sometimes I stick a fan in the window to suck the air out. I have now grown to love the smell of the spices, going to the Indian grocer brings back memories of lovely meals and good times with friends and families. I think that after a while you just become accustomed to it. I know of many Indians who find the smell of roasting meat horrible, haha. To each our own. I think the smell becomes worse if you leave cleanup for the following day as opposed to cleaning as you go or right after having dinner. Then the stale smell of the onions, oil and spices does make me think of armpits, lol. I would also be sure not to leave any clothing or outdoor wear lying near the kitchen. I remember the first time I smelled fish sauce as though it were yesterday, lol, talk about having to take a step back ;).

I love chicken hearts, I've always had them dusted in a bit of flour and fried.

My iced cakes always come out looking like crap. Not sure if it is because I am just too lazy to buy an ofset spatula or I just stink at it. My mom can ice a cake with a butter knife and it would look perfect. I can't make idli. I keep trying, the first batch as better than the last. It isn't the flavor that is wrong...they just fall apart and look ugly.

Hmm, so many condiments, so little space... A variety of pickles (mango, lemon, garlic, whatever), chili pastes, flakes and sauces, soy sauce, fish sauce, mustards, olive oils....the list goes on and on. I can't possibly pick one, it just depends upon what I am eating and my mood. Oh yes, I forgot about vinegars. I think have about 11 varieties in my pantry.

Vikram, I've noticed over the years that my paneer only gets better and better. I think as one keeps making it the process improves and you just get a feel for it. I think one thing that is a real plus in flavor is using the whey from the previous batch to cut the curds. Naturally, you can't keep the whey hiding in the back of the fridge forever, but I usually make paneer every week. If I don't have whey on hand (like today), I like to use a mixture of whole fat yogurt and lemon juice.

Every once in a while I enjoy a nice "country" breakfast with eggs, hashbrowns, bacon (as long as it isn't crispy..bleh), biscuits and gravy...that sort of thing. However, I usually enjoy yogurt with granola or my ultimate fave - stuffed parathas with yogurt. My favorite is either carrot, onion, chillies or paneer and onion. The yogurt should be partially drained or nice and thick greek yogurt. Sometimes I spice it up with roasted and freshly ground cumin and red chili.

Oops, I didn't get any notifications... These croaker were small as compared to some other fish, they were about the length of a medium sized dinner plate. They were a little on the small side with a lot of tiny bones but they were quite delicious, everyone had 2. We ate them with white jasmine rice sprinkled with nahm prik. Simple and light.

Thanks franktex, I did as you suggested only I marinated it in some lemon juice and garlic and seasoned with salt and pepper for about 30 minutes before frying. They were quite tasty! :)

Last night I purchased some frozen, whole yellow croakers and thought that I would make them this evening. Any ideas on what to do with them? I've only cooked whole fish once , and that has been years ago. My friend who grew up in Thailand says they are quite delicious.

Well, I just wanted to check in and thank everyone. I went to 99 Ranch this afternoon and WOW. It was fantastic, this is certainly a place I will visit often. I also have the other places on my list to visit.

I don't use a recipe...just kind of grab and go... but, one thing I do is coat the half boiled eggs in a light coat of turmeric and give them a quick shallow fry in ghee. They turn out golden and delicious.

I am going to have to try Total. I usually purchase my yogurt from a Middle Eastern shop I frequent. I am not sure of the name, it isn't english. If I remember correctly it is a Greek yogurt (plain) and it is super thick with a beautiful tangy element. I love to eat it with mango pickle and boiled basmati rice. When I initially started eating yogurt, I would select Danon. Now, I can barely tolerate the (lack of) flavor and the its soupy consistency. I also enjoy straining the yogurt to make the thick yogurt cheese. I've had the idea of making home made yogurt for quite some time, just haven't gotten around to doing it. Laziness I suppose.

I don't think fusion is anything new, it has been happening for centeries when countries had invaders who left imprints on their way of life and cuisine or people migrating from one region or country to another. I don't find anything wrong with people experimenting with food and it is only natural that not everything is going to work. The only problem that I personally have is when a dish is noted as being an original cuisine from 'xxx' when in fact it is but an inspiration. That is what I find intolerable and quite irritating. I think it is natural for food to evolve over time, especially since the world is getting smaller and smaller. Crappy results are mistakes that are learning experiences. That is what I like to say anyway

One time about 2 years go while heating milk to make paneer...I forgot about it and I let it sit on the flame way too long. It reduced a considerable amount and after separating the curds from the whey...it was incredibly sweet. If I had been thinking clearly, I would have made a sweet dish out of it...but I used it to make a savory paneer and vegetable fry. Bleh.

Hello Monica, Beautifully done! The imagery and descriptions are fantastic. While my cuisine of choice is primarily Indian and I began cooking Tamilian and Keralite foods first, my husband and his family being from Punjab has been a definate path to what I normally cook on a regular basis. Oustanding! Jenn

Hello Rushina, I've run across a few South Indians with the same infliction of the sambhar being a one ingredient item. As a matter of fact, one guy I used to work with, was pretty emotional about the whole scenario. But, on the other hand, I've seen that most South Indians not only don't get emotional about it...but they put the dreaded carrot in their sambhar as well, lol. I think sambhar goes further than just regional variations...I'd say family variations would be a better guess. Quite frankly, I don't understand the food infliction and the emotion behind it. "No self respecting" is a pretty strong terminology to use for a soup, which I get into trouble for considering it a soup, haha. It could also be for a variety of reasons why it became customary for some to only add one vegetable in their sambhar. Perhaps the family used to be poor and could only afford one veggie, then it carried on as a tradition of sorts. Sort of like the nail clipping shouldn't be done at night because before electricity, you could step on the nail and hurt yourself, which developed into it being "bad luck". Overall, I think you should add how ever many veggies you like to your sambhar, it sounds delicious. If something tastes more delicious, but flies in the face of tradition -- so be it, haha. We are taking about our tastebuds here. I would gladly eat it with carrots, drumstick...whatever you add. The more veggies the better . **edited for typos

Honestly, I am not sure what the proper technique is, I just do what tastes good. It could have really been one of her personal preferences, I can't really say. It seemed like a very natural combination to me.

One of my favorite sumac applications is in plain white basmatic rice with butter, especially when I am having some feta cheese, pita breads and kabob. I discovered sumac at one of my favorite turkish places and fell in love, the lovely lady who ran the shop thought I was a little off -- sprinkling it in my rice, haha.

I made a jar of lemon preserves very similar about 8 months, only I added additional spices. It will only get better as time goes on. It has been a while so my lemons are a very dark brown and have such a fresh, spicy aroma. I put my jar out in the sun (during the summer) during the day, it makes the lemons even more tasty. Or, if it happened to be rainy and cold a particular day, I would keep them on top of the fridge. My FIL makes lemon preserves that are incredible and they are the best when they are BLACK. I'd say as long as they don't have anything growing on them ;), they are ok.