Episure

Helen, I loved your blog and went through it with attention. My favourite version is with a garnish of sauted crushed peanuts, mustard seeds, red chilli pepper pieces and chopped curry leaves. Topped with freshly minced ginger and coriander. Squeeze some lime juice if your yogurt is mild. Now that you have inspired me I am going to try it with sansho and wasabi !

Jim Reeves is probably more popular in India than anywhere else. As far as he's concerned 'All ye faithful' live in Bandra and Dhobi Talao.

It's the most sensible thing to do. I got myself a rectangular tava that spans two burners to make dosas. No more one dosa at a time and grumbling diners.

Monika, By any chance is there Santa Claus in Finland? And you guys stop talking about Reindeer meat curry. Some residual emotions from my childhood are getting hurt. How would you like to have Dasher, Dancer, Prancer, Vixen, Comet, Cupid, Donner and Blitzen on your table. And Bambi. I faithfully stock my car with christmas music when tis the season.

Pliss to explain.

Lalitha, Your signature link is fascinating. Absolutely fascinating! Care to tell us more about yourself? Please.

Cut the coconut into small pieces and whirr in a liquidizer/mixer with very hot water. Let it cool and squeeze in a sieve to extract thick milk. Repeat the same process again to get thin milk. The coconut cream will rise to the top of thick milk after a while. Take your pick... or all three. Using hot water yields more milk. If a recipe calls for lemon grass, I extract the flavour with the milk. Saves me a lot of effort. Canned milk is not a patch on freshly extracted milk.

I just plucked a few, they smell faintly like bay leaves. I 'll dry them to see if the aroma intensifies.

Can you take a picture?

I am supposed to ask you questions! Nevertheless, will see what the Lalbagh horticulturists have to say.

Bloody Mary.

Adam, In another post here I have mentioned Sichuan Peppercorns in their Indian avatar as Trifal/Tirfan. It's a must in my fish curries.

It was a long time ago, opposite the Gare du Nord. I developed a liking for Pastis/Ricard/Pernod when I found I was the only one drinking scotch there. They gave me the rectangular strips of fried rice/sago Papad. The same kind that is served at Parsi weddings with Rogers aerated drinks.

Litchi juice daiquiri. Green chilli infused vodka with lime juice and syrup.

Thanks Whippy, Never knew the leaves had a use. If they are edible I'll see if they work as wrappers as in Dolmas.

For a vertical tasting session, I have just procured Glenmorangie in three different expressions- Sherry, Port and a rare non chillfiltered 100 proof cask strength 'Tradition". Any views?

Too much dal flinging. Besan me mucho.

We are just kheeching each others legs.

Oops.

I am appalled.

Fat Guy, KFC has two new items on their menu: Chicken Thali Veg Thali From the glossy transperencies it looks like a little mound of Rice, a spoonful of Raita and a small bowl of veg/chicken curry. You all will may probably not believe me and I would have posted images but these guys are big guns and I don't have a battery of Lawyers.

Papaddom preach.

Try Royal Treasure white rum, it comes pretty close to a Cachaca. And for a rougher edge try Al Cazar. Cachaca( Fire water) also goes well as a Batida with freshly cut mango. If you prefer it sweet (I know you like some goa ports ) add a spoon of condensed milk. And Old Monk is one of the few spirits which is preffered by expat Indians the world over. A dear friend who handles the import/distribution logistics for Johnnie Walker in the UAE drinks only Old Monk.

I am coming across too many people/chefs/cooks/dosa wallahs who are making the mistake of cooking dosas on both side thinking that it will become crisper. This is not true at all. Quite the contrary cooking a dosa on the second side steams up the already crisped/browned side, rendering it soggy. Nobody wants to listen. Then again there are so many people who cant adjust their TV Sets for an optimum/realistic image. Who am I to disagree.

Monica, How did you use these mousey thingz?