Episure

I just made a batch today with Crab, I didnt have anything left for me.

Monica, Nice work. Miss your beautiful hands in the pictures though. I presume you mean a few kilos of onions in a few minutes.

Now you will not burn your arms, they will just steam very well. Sorry could'nt resist that bhasin Arrgh! Just when I've switched out of the punning mode. "In baahon(arms) mein bahut dum(strength/steam) hai." Mr. J.P.Smith, please rise to the occasion by responding and help us get out of this silly banter.

Dear J. P. Smith I am curious to know how much did the Tandoor cost you. The price in India ranges from Rs. 900 to Rs. 2000 depending on the size. You might want to keep a water atomiser handy to wet your arms. It also comes in useful to spray on the meat or onto the coals to compensate for imperfect tandoor temperature. And a slightly different metal tandoor can be seen here-Roti Tandoor This is from an earlier post on Ramzan food. Regards Episure

Yes I did, Episure I added fresh turmeric, ginger in the curry and just before serving I added snipped kaffir lime leaves and basil. Also I crushed the schezuan pepper. My guests (a couple) just ate and ate (I must say the conversation was not great at the table).... And they took home the leftovers

Did you try it out?

I'm glad you were able to lay your hands on this wonderful spice, it's amazing. Episure's Chicken Malabar Variations: add turmeric to give it sharpness and a yellow hue. add curry leaves and green chillies in the grinding of coconut. add juliennes of lime marinated ginger. Substitute Chicken with Crab, Fish, Lobster, Prawns.....

I just noticed this thread on Shichuan Peppercorns, you all might be interested in My post in the India section. And yes, it loses it's potency over a long period of storage. Must be having a lot of volatile oils. Edited to correct keystroke error.

I forgot to write Salt.

Triphal, Sichuan Pepper and Sansho are Zanthoxylums with slight variations as sub species. With hints of lime, cardamom, mint and anise, it's a great spice that deserves wider use. I use it as an essential ingredient in coastal style Fish curries and in my home made Shichimi Togarashi. And here is my Signature recipe that has all my friends clamoring for more. It is simple, easy and uses no masalas! ( I hope the trained pros on this site will forgive me ) Episure's Chicken Malabar 1 cup coconut milk 1st extract(thick) 2 cups coconut milk 2nd extract(thin) 500 grams Chicken pieces or boneless if you prefer Garlic paste 20 nos. Triphal Slit whole green chillies as per your tolerance. Cook the chicken and Triphal in the 2nd extract till done. Add the 1st extract, Chillies and Garlic paste and simmer for a few more minutes. Garnish with sauted Curry leaves and red chillies. Can be devoured with Rice, Pao, Bread, Nan, Roti.....practically anything. Sigh! There goes another recipe to Bhasin's restaurant.

Dont Tikka a chance, you have to be fast with your Sikh/Seekh, or your arm will Singe. Seekho Seekho!

This should have been titled "the Demystification of Bengali Cuisine by mongo_jones and V.Gautam". I bhet ki this must be the most serious exchange ever recorded, electronic or otherwise. I've learnt so much, thanks you guys.

PHAD THAI JE Serves 4 as Side. Thai rice noodles with garden fresh vegetables. Click for Picture 2 tablespoons of oil 6 - 8 cubes of tofu 10ml light soya sauce 30 g bean sprouts 20 g chopped spring onions 30 g mixed vegetables ( sliced carrots, zucchini, baby corn and brocolli ) 5 ml limejuice 10 g thick tamarind juice 10 ml dark soya sauce 3 g sugar 5 g tomato or chilli paste 5 g chilly powder 5 ml vinegar 100 g parboiled rice noodles 10 g roasted peanuts salt to taste 1. Sauté tofu in oil and light soya sauce. 2. Add the mixed vegetables and stir-fry for a few minutes. 3. Add the limejuice, tamarind sauce, dark soya sauce, sugar, tomato/chilli paste, chilly powder & vinegar. 4. Mix in rice noodles and cook till noodles are done. 5. Garnish with roasted crushed peanuts. Keywords: Thai, Hot and Spicy, Chinese, Vegetarian, Side, Healthy Choices ( RG797 )

PHAD THAI JE Serves 4 as Side. Thai rice noodles with garden fresh vegetables. Click for Picture 2 tablespoons of oil 6 - 8 cubes of tofu 10ml light soya sauce 30 g bean sprouts 20 g chopped spring onions 30 g mixed vegetables ( sliced carrots, zucchini, baby corn and brocolli ) 5 ml limejuice 10 g thick tamarind juice 10 ml dark soya sauce 3 g sugar 5 g tomato or chilli paste 5 g chilly powder 5 ml vinegar 100 g parboiled rice noodles 10 g roasted peanuts salt to taste 1. Sauté tofu in oil and light soya sauce. 2. Add the mixed vegetables and stir-fry for a few minutes. 3. Add the limejuice, tamarind sauce, dark soya sauce, sugar, tomato/chilli paste, chilly powder & vinegar. 4. Mix in rice noodles and cook till noodles are done. 5. Garnish with roasted crushed peanuts. Keywords: Thai, Hot and Spicy, Chinese, Vegetarian, Side, Healthy Choices ( RG797 )

Sssshhh....... Ferran Adria will want it.

I am so engrossed in my Cooking and Tasting- stage by stage, that by the time I finish I've lost appetite and become innured to the transformation. The satisfied smiles on my friends' faces is food enough for me unless I can see them faking it. The few times that I feel elated is when I've created a new dish that works especially if it is outrageously different. I'm very critical about Restaurant food and will come forth with an opinion if asked for, only the next day and not spoil the evening. A good opinion knows no manners and spews forth in between mouthfuls. I am quite happy with other peoples' cooking just knowing the joy and love that's gone in it.

Yup, that's the secret ingredient of Irani Shrewsbury biscuits. Now a secret no more as every second bakery is making them.

Thanks M 65, what goes into French bakers spice? I made mine with cinnamon, a wee dash of star anise and an almost imperceptible molecular whiff of white pepper powder.

I am wrong, Kalakand is a different Mithai. I got mixed up between Kalajamun and Kalakand. Apologies.

Just checked it out the brand, it's the old stalwart Milkmaid (Nestle's)and they have a mango version too.

Nanzzas came and went, at least in Bombay. Didn't get off the ground much, maybe they will after some time. Suman, Pease eat at Vishala restaurant in Ahmedabad. In Bangalore go to Halle Mane restaurant (Village House) in Malleshwaram. , tell them you know me. I will be in Bangalore 3rd week dec. onwards and not stop. Please come with your family and have dinner with me. Come to think of it, this offer is good for any egulleter, no coupons required.

Ferran Adria 2 custom bound 6 month dairies 1 super conducting frying pan 1 cryogenic food processor 1 spanish to english translator 1 canister liquid nitrogen 1 customer relationship manager 1 call center with 50 operators 1 express wormhole 1 apple with an indentity crisis 1 schizoid carrot and two peas I'm sure you guys can add more.

Tres Leches = 3 milks Googled for it and sounds absolutely delicious. Thanks, Woodburner for the lead, I am definitely getting my friend to make it over the weekend. As a matter of fact I'm going to add one more of my fetishes - Baby food. Tres Leches is about to go through many reincarnations.

Monica, Bangalore makes my kind of dosas which I can't find anywhere else. They are crisp on the browned side and ever so slightly fluffy on the other. The ladling is done in a spiral motion creating alternate rings of thick and thin. They are topped with a pat of fresh unsalted butter which drives me crazy, much as opening a bottle of Chateau Latour or a Petrus. They are served with 'Kempi( Red) chatni' on the inside and the regular Chatni and sambhar in katoris. For years I've tried duplicating them unsucessfully, the rice, dal, I've even brought water from there. Nix! No wonder they are not found anywhere else. To sample these your best bet would be to walk into any 'darshini' which has now become a generic term for the self service stand up and eat restaurants. Drive around the ethnic areas at breakfast time and follow the lungis. If you are going there I can send you to some awesome places which my cosmoplitan local friends dont know about. Apart from the regular dosas I had Ragi and Akhi Rotis which I can safely classify as dosas.

Much on the lines of the Tomato sauce confessions, now it's Condensed Milk's time. Milkmaid on Toast used to be my favourite! Given half the chance I still make a Chai with Condensed milk. A company here in India has just started making plain and strawberry flavoured condensed milk in toothpaste style packs. Great to put on Parathas. Stand up and be counted, everyone!