Episure

Welcome Lakshmi, We needed a Lakshmi, how could we not have a Lakshmi in our midst. For that restaurant taste, just use forbidden quantities of Oil/Ghee/Butter/Cream and you've got it made. One cookbook that comes close to this formula is Jiggs' 'Prashad'. Everybody has to go through this stage of wanting the Restaurant taste, I went through it also and am back to Home taste. It's a necessary journey that results in enjoying both.

I've found best results by pressure cooking it in a little water and then adding it (and the water) into the rest of the dish. Maximum extraction. It's difficult to grind it to a fine non gritty powder especially small batches. I've been playing around with pharmaceutical processes to get around this problem. Though traditionally it's used in Fish Curries, I've been developing recipes that use it to maximum effect. The one I've posted earlier can be made into several variants. My favourite combo is Goan style Triphala fish curry with red rice, I cant eat it often enough. Goes well in Clam/Mussel sukke too. Suman, be aware that it loses it's flavour with extended storage so take the usual precautions. Rushina was kind enough to replenish my 'extinguished' old stock. This spice is very, very exotic, so let's discuss it less and quietly have it in our homes before it becomes commonplace. Indiachef, what's a Bendi?

Which part of India?

It's been raining here so a friend invited me to her home for missed Bombay food. She had made some excellent Batata wadas but there was someting different about them. They were laden with asafoetida and tasted great. I complimented her and muttered something about 'hinging in the rain'.......... I dont think she is ever inviting me again.

At a lovely lunch buffet I came across 'Tenderloin Goulash'. Upon tasting, it definitely wasnt tenderloin, probably round or gola. Just then the Chef flitted across gracefully to to ask me how the food was. me: Chef, I dont think this is tenderloin. chef: (very softly) Yes sir, it is. me: But why are you whispering? chef: You know sir, many people dont like it. me: Yes, I can understand that if you give them this and call it tenderloin, they wont like it. chef: No, No, we dont like to call it ****. me: You mean people will swallow this as tenderloin but not as ****. chef: Yes sir. me: But this is not even tenderloin!....... I then realised I had come across another euphemism for Beef/Buff.

Sindhis do use it 'dil se' but a little 'gingerly' as it can be too overpowering. It's a must in 'Sai Bhaji' which is a mish mash of finely chopped vegetables and Greens. The other is a leftover dal tikki. Surplus dal( cooked ) is mixed with besan, dill, ginger, garlic and onions and deep fried into tikkis. I also add a little dill to aloo methi, just a few strands will do.

A tadka ladle. Essentially like a soup ladle but must be hardy enough to take high heat. You use it to fry spices in a little oil/ghee and stir it into the finished dish.

There is a corn dish called 'Kish' made of grated corn and sauted with light masalas. I last had it in Indore and it looks like a yellow khichdi. Does anyone know how to make it?

I'm a cashew nut too. Jaz's treatment of Cashews is similar to mine. If you want to avoid the lime juice then add dry mango powder( Amchoor) instead.

Thanks Monica.

Spurred by the Bengali duck egg curry link above, I did some detectivegiri and located a source for Duck and Quail eggs. I must confess I've only had them as French preparations abroad, any of you all have come across them in India?

Dear Aap , Just wanted a fix on your roots( native place) for my reference, thanks. The coriander seeds, at least the ones inside the pakora/bhajiya get steamed, so it's nice to begin with toasted ones to retain the crispness.

My maid threw them away, so I have to dry a new batch of avocado leaves. The fruit has grown bigger but I think I'll pluck them after another week. In the meantime keep sending me your unusual ideas on avocado recipes.

Reposting my pic from another thread.

I use cornmeal frequently for crunch, though it is not in usage in Indian cuisine. In fact I have to make it myself by coarse grinding whole dried corn ( Like in popcorn corn) and sieving it to my desired mesh size. It's a must when I make onion rings, tandoori masala marinated fried/baked chicken. Texture is an aspect that is often neglected in Indian cuisine. For the same reason I prefer the tadka method which is added at the last stage. I look forward to your topic on wine pairing.

We also make these and call them "Bhajjiya" pakoras. We also add small chopped potatoes in addition to onions and before re-frying, press them between your palms and they come out really crisp. Happy to know that. Could you explain 'We", please? Just curious. Do you also use whole toasted coriander, which is an unusual usage? When in season, I can't resist adding raw mango.

A rare version is made with whole toasted coriander seeds, chopped onions, green chillis and a little garlic. Mixed into the batter large clumps are dropped into the oil and fried only halfway. After cooling they are 'broken' into smaller pieces and fried again at high heat. They are called Sanna pakoras and the best are available at Chembur camp, Bombay. Vikram, Rushina rush.

Jaipur Palace, a top restaurant in the Greek capital to cater to the Indian Olympic team Chatpatta in Kolkata Earlier this year, Nestlé announced it was researching unusual flavours in a bid to boost flagging sales of Kit Kat. Among the new flavours being tested are savoury varieties containing cumin and masala, both staple spices in Indian dishes. The vanishing landmarks of Bangalore World traveler finds best saag paneer at home in Duluth Global cuisine at the Guru in Miami

Carswell, Welcome to this side of egullet! I keep reading your informative posts on wine and fine dining. Your okra version sounds interesting and workable, I'm going to try it out. Do you have any first hand experiences with pairing Wine and Indian or even any spicy cuisine? Perhaps you could start a thread here.

How many of you all have used the ubiquitous 'FIXWELL' knives.?

Corn on the Cubbon(park), Bangalore

There is a version here that has cabbage, onion and dill . Very nice.

Kristin, you could try : 1] adding ajwain seeds to the batter. Red chilli flakes too. 2] add a small amount of cornflour/cornmeal to the batter. 3] use thinly sliced potato, squash, pumpkin, radish, eggplant...... Serve them with tamarind chutney. My favorites are whole spinach and mustard leaves for which I prefer a thin batter.

Coincidence. This was on the menu today, Crisp fried (deep, only deep!)Bhindi .

There was a hilarious take as a promo for a tv channel "Quick gun Murugan" where the moustachioed guy (green shirt and yellow trousers!) walks into a western style bar and orders a Masala dosa. Does anyone remember it. Mind it! Wat to do, we are like this only.