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Episure

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Everything posted by Episure

  1. I freeze Raisins, then they taste like exotic candy.
  2. Episure

    Indian Food

    India's Vegetarian Cooking, by Monisha Bharadwaj
  3. Wow, that's another way. Me, I use a rolling pin to create maps of various countries and continents that would make Nat Geo proud. Then I use a lid/cover to cut a perfect round.
  4. I make almost perfectly round chappati. But then, I sort of cheat... ← I know what you mean, I do the same.
  5. Episure

    Indian Food

    Masti Grill in New Jersey
  6. Few people like Karela(Momordica Charantia) as the bitterness is an acquired taste. This is a home style recipe using a small variety. Peel and marinate the Karelas with salt and rinse off after an hour. This helps to reduce the bitterness. Saute them in oil with chopped onions till browned and add the spice powders-1 tsp each of coriander, cumin and turmeric powders. Stir fry for a few minutes more. Puree some deseeded tomatoes with ginger, garlic and deseeded whole red chillies, add to the Karelas + Onions and cook till done. Taste and adjust salt levels.
  7. Episure

    Indian Food

    Foreign food chains in India
  8. It's Colocasia for sure. We boil it in the skins, peel, flatten and deep fry it.
  9. Mawani Boi does make festive appearances but it really is a large peda which is ever popular in it's bite sized form. Here's one more of my favourites(with a twist ) which I made yesterday on the occasion of Holi. Chocolate stuffed Gulab Jamuns
  10. Sorry Pan, I should have elaborated. Khoya is a semi solid form of milk, the effect of prolonged heating and stirring till about 20% of original weight. This preparation gives a whole new twist to the word Milk Fish doesnt it.
  11. Aria, MAWANI BOI Serves 6 Ingredients: 4 cups sweetened khoya 2 tbsps mixed pistachios and almonds 2 leaves of silver varkh (Silver leaf) 1 fish shaped mould 1 cherry Method: Fish is an auspicious motif for Parsis. This dish is a symbol of luck and good fortune. Knead khoya with half the nuts. Grease the mould lightly and line with the varkh. Press khoya tightly in the mould and turn over on a dish. Garnish with remaining nuts and add the cherry for the eye. Sometime back I had made one using roasted almond flakes as scales.
  12. Episure

    Indian Food

    Ethnic trends, health benefits drive boom in spices
  13. Not India but there may be a possiblity of finding some crossover inMantra Restaurant & Bar - Pattaya, Thailand. I havent come across any Indian take on Sushi but maybe...
  14. Over here the pear shaped purple ones have more flavour. I soak the slices in salted water weighed down(it prevents discoloration) before deep frying at medium-hot graduating to high temperature.
  15. Episure

    Cassia

    Have you got three types of cinnamon here? The shards of the far right look like Vietnamese cinnamon (Cinnamomum loureirii), were as the middle stick looks like cassia (Cinnamomum cassia) and the left sticks look like true/Ceylon cinnamon (Cinnamomum zeylanicum). ← Adam, I'm reasonably certain that the one on the right is an Indian subspecies - Cinnamomum Tamala. I have seen the bark being harvested from this tree which also yields the Indian Bay leaf aka Tamal Patta. The left one is unmistakably Cinnamomum zeylanicum (Concentric Quills). Extreme left are the inner quills of the same. There is a lot of confusion about Indian spice names, the sub species and the regional languages dont help either. Hope this helps.
  16. Episure

    Indian Food

    The Bombay Deluxe restaurant brings warmth to Anchorage- Alaska Baba serves fresh and fast Indian food in Oakley - Cincinatti
  17. Episure

    Cassia

    Cinnamon (Left) and Cassia (Right)
  18. Milagai's right, it goes well with this: Mixed curd/yoghurt rice
  19. My suggestion is : KHA means Thai = Galangal Hindi = Eat
  20. Episure

    Indian Food

    Jewel in the Crown, a soothing Indian restaurant in Newburyport, MA Palace of Asia - NY, has moved
  21. Lovely blog Percy, wish I had known when it started. How do you remain trim with so many eedas?
  22. Waaza Star Anise is a hardy spice and doesnt lend it's flavour notes easily but a little goes a long way so I just add a piece into preparations like : Thandai Kulfi Kheer Caramel custard and some more stuff that I wont bore you all with. In my opinion Star Anise adds a sweet spicy profile just like Cinnamon does.
  23. I dont know why I do this but I have to use kabab chini in shikampuri and shami kababs. A long time ago I had eaten these kababs in the back lanes of Jama Masjid Delhi and whenever I try to re-engineer those kababs, the recipe shouts out for this spice. Star Anise is also called Badian and less frequently Anasphool. I find that it makes a great addition to Pulaos, Biryanis and Indo chinese recipes. It goes very well in some Indian sweet preparations but I must be the the only person on this planet to do this, so will have to wait for more people to follow this usage before it becomes acceptable.
  24. Corn is simply grilled directly on charcoal; salt and red chilli powder is spread on it by a half cut lemon. Now a common sight throughout the year in India.
  25. Watermelon is often had with salt and pepper in India. Nothing to do with the sour/sweet variable, some people just prefer it that way. Fruit Chaat available on the streets consists of bite sized pieces of various fruits sprinkled with black pepper, cumin powder, amchoor(raw mango powder) and rock salt. Personally, I prefer to inject Vodka and let it steep for a few hours before serving slices at a barbeque.
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