Episure

The noodles are also made out of mung beans.

Another rare ingredient is Kachri, a salted dried cucurbit. Found and used predominantly in Rajasthan, it adds a new dimension to Red chilli garlic chatnis. I also use it in my version of a salsa.

Michael, I am completely enraptured by one of your creations

I shall attend to the humour first: God, what have I done? The great Master of Literature stoops down to my level! Funnily enough in this case Feluda started from Sandesh.

Shahi Jeera actually. Royal Cumin.

Reading this topic has prompted me to post this Joke

I'm dissapointed because it turned out to be salt cured Citron which is sometimes called Junglee limbu/nimbu. It'll be a hit with pregnant ladies. The name had a lot of promise.

I've always wondered why people dont use the Urli for making Biryani. It's heavy gauge enough to deliver slow heat after switching off. It is wide in diameter so it doesnt 'stack' the cooked rice high and keeps the grains intact. I intend buying one for this purpose. All these trad vessels are a bitch to clean though. My house used to have Brass vessels until a few decades ago. When I realized that they need to be "tinned" ( Kalai) and that the tin contains traces of lead, we put an end to their usage. That Kalaiwallah operation was something, the guy would shout from the street, we would beckon him up and he would collect the pots. Then he would set up an impromptu 'Smithy' on the footpath or wherever he would find a dirt patch. He would then dig a hole that veered back up as a tunnel about 3-4 feet away. The pot would be upturned on the hole and fire heat would be blown with a hand bellow from the other end and a metal compound bar applied on the red hot insides to form a shiny coat. As soon as the neighbourhood brass ware was tinned, the smithy would be dismantled and moved on to the next area. Do any you all remember this? Kalaiwallahs are now found only in the villages. Then there was the aluminium range of cookware which I discontinued some time back because....think..think.......I can't remember, I have forgotten. Metal does play an important part as is the case of beating egg whites in copper where ions are released to add stability to the foam. We have to do some research into the other metals to come to an informed conclusion.

Tryska, You can mmmm..that again.

Apricot Kulfi. Chop and cook in full fat milk and sugar till reduced to 1/3rd volume and freeze. Top with candied crushed nuts and serve. Keeps for months in the freezer.

Very Expensive! That's twice the price, but then it's a retail supermarket. Maybe we should carry JW46 up.

MTR makes a mean Gongura pickle.

Modern day hermit is right about variations. Here in Bangalore many Sambhars have Radish slices, something which I've never seen before. If I am making a complete South Indian Meal and if there is a poriyal, the beans and carrots would go there. However if it's only a Sambhar-Rice Combo, then I would bung in all the veggies. I am partial to drumsticks and the amazing Umami flavour they lend, so I tend to use them liberally. All in all a Sambhar is as suscept to Variations just as a dal.

You are right! Perhaps I wasnt feeling too (or twenty)grand when I posted that rate. $ 450 = Rs. 20250

I am also now an ex Bombayite. I presume you are referring to the sugarcane juice stall that used to give 50% discount to students. Boy, they had big glasses. I guess you too are an ingredient hunter, could you please find out the price of Morels. Sometime back, with the conditions prevailing in the Afganistan, Pak, Kashmir area, the price of Morels was less in Europe than in India.

Minced Lotus stems/Bhein/Kamalkakdi can also be made Keema style. They sometimes make their way into Pachranga Achar. Another rare stuff is Singhi/Murangakai/Drumstick flowers which can be made into a Sukha Bhaji. Dhingri Mushrooms, the real stuff can cost upto Rs.2000 a kilo, Gucchi( Morels) can flavour your pulao at Rs. 6000 a kilo! These are understandably rare.

Here it is Tirphal/Tirfan/Sichuan Pepper/Sansho My stuff comes from Goa.

Your method for puffed lotus seeds is correct. Sometimes I saute them with a little Butter and red Chilli powder and serve them as an accompaniment with drinks. Doesn't the dried Lotus stem get stringy? Vikram I'll get you some real stuff from one of my Coffee Planter friends. I enjoyed reading your article in the Economic Times on your experience of the 18 hour SIA inaugural flight, Singapore to LA., lucky you.

There may be very few who use it. By and large the recipes do not call for it. I'll take a picture of Triphal/Tirfan/Sichuan Pepper and post it to make your task easier.

Do you all know that Wheat gluten is made into spiced and dried Badis\Vadis and used in curries? And rarely do I come across Puffed Lotus seeds(Makhana) and Lotus stems in Indian cooking. Triphal/Tirfan/Sichuan Pepper as discussed in a recent thread. Star Anise aka Chakriphool/Badian. Suran(Elephant Yam/Foot) buds Here in Bangalore I have come across a dried wild orange peel called Narthanga. I will be trying it out next week.

J.P., More than a fan of Indian cusine, you are a Guru. $450 = Rs. 9000/- I've tried Apple and Cherry woods on Nans but we are so used to the Charcoal smoke as a standard that I reserve those for grilling meats only. Re: Pav Roti v.gautam, you are sick as I am. For your pun I shall pay you a tenor. Re: Full Metal Jacket Tandoor, it is the same shape as a Clay Tandoor only more spherical. There is an illusion of a convex dome, actually the Roti is stuck on the inside wall. I did'nt know the Roomali Roti inverted convex tawa was called Sajj, thanks for educating me.

Dear Rushina I accept. And I will bring you stuff from Bangalore that you have never tasted.

Rushina, congratulations on having published your first cook book on egullet. Your informative and comprehensive post is exactly that.(Cross posted at the same time as Pan's similar opinion). I think your article deserves front page status and hope someone will point it out to the other seniors. Thanks for evoking long lost memories of trekking trips. It's been a long time that I have eaten Pahari cuisine in this area that is more famous as Jim Corbett's backyard and your article has made me relive that experience. I didnt come across Jamboo grass which is used as a culinary herb, or have you referred to it by some other name? FYI: Mandua = A species of a wild millet. Rushina, once again excellent work!

Yes.

Take 180 ml of whisky and call me in the morning. If it doesnt help we'll increase the dose.