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Episure

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Everything posted by Episure

  1. Yesterday-I had a South Indian breakfast, a Rajasthani lunch and a Bengali dinner. On the cards today-no breakfast, a north Indian lunch and an 'Indochinese' dinner
  2. Episure

    Indian Food

    Monica's article in the Economic Times of India
  3. Hmmm...25%...well you cook one side without letting the spots appear and then flip it over and cook further till the spots start appearing. Then fast flip directly on a flame to your level of doneness. The chapati in the picture cooked( both sides for another 10 seconds before plopping on my plate for lunch. The aroma of a broiling chapati permeates the house and sets off a pavlovian reflex, bringing about a sense of urgency to finish current tasks and come to the table. I need a rap me on my knuckles but there is no other way to describe this. A phulka is a puffed up chapati/roti. A roti may be a tandoori roti. A tandoori roti is never a chapati. A phulka/chapati is almost always made from wholewheat flour. Then there are the parathas/parottas/paranthas. Reason enough for you to visit India again?
  4. Just flour, water and TLC = Phulkas. Knead into a tight dough, roll and cook 25% on each side and then directly on medium Flame.
  5. Episure

    Indian Food

    India Garden & Grill at Richmond VA
  6. Re: Seekhs Do you have access to a metal shop? It's just a cross section of steel, say 4mm X 4mm square, though I like to fabricate different sizes for specific kababs.
  7. My experience is limited to Thailand only and I'd love it if we can all have a discover Indonesia trip. You cant get a better hostess than Yetty.
  8. Hi Monica, Are Pani Puri/Gol Gappa shells easily available in US? I'm eagerly awaiting the rest of your blog.
  9. And maybe taste from his stash of single malts ← I just went through Tweaked's site, he seems to be a serious beer enthusiast. And he is into fine dining.
  10. Why, me of course! The USD will take you a long way: 1 $ for a meal like a Thali. 5 - 10 $ in an upmarket restaurant. 20 $ for a sunday lunch buffet with champagne/cocktails at a luxury hotel.
  11. Episure

    Indian Food

    Monica Bhide in NY Times As Cash Flows In, India Goes Out to Eat
  12. I love the crust that forms at the bottom of any rice dish. The trick is getting it just right before the crust becomes carbonized and bitter. With a little experience you can 'hear' the rice forming the crust just after the moisture has evaporated. We call this crust 'khurchan" - literally 'scrape'.
  13. Thanks for the info, I was actually hoping that your method may have been an improvement. Nevertheless in the pursuit of kitchen science, I shall try both methods when I am next making a Gujarati meal. Another question -What do you all call Undhiyu Papdi (Beans) in US?
  14. Shanta, Thanks for paving the way, I'm going to try that also.
  15. That's a 5 litre pressure cooker and the contents will serve 15 side/appetiser portions of Chickpea Chaat.
  16. Episure

    Indian Food

    Monica again, this time she's been fishing around in Bombay.
  17. Purple Yam / Ratalu / Ube ? (Discorea alata)
  18. My favourites are Chickpea Chaat and the ever popular Chana Masala. Chickpea/Chana Chaat: Soak the beans overnight and then boil with cinnamon, cardamom, star anise and bayleaf. Drain and toss in tamarind/lemon juice, cumin powder, black pepper, chopped onion and coriander or parsley. Can be served hot or cold. On canapes, papadoms, toast points... The image below depicts the pre boiling stage with a small difference - I've used dried pomegranate seeds in the tea ball to provide the sour element. I'm afraid I couldn't take a picture of the final plated dish as it got wiped out rather too soon.
  19. Episure

    Indian Food

    ' Desi in America ' by our own Monica Bhide
  20. Ravum, Thanks for the recipe. I've always used water for this mixing so I have a couple of unfounded doubts: 1] Wont the oil isolate the aerating agents? 2] Wont it be easier to disperse this evenly with an aqueous solution than oil? Maybe I should try this before asking but I'm hoping that you may have tried both methods.
  21. Pan, No fermentation at all, in fact very fresh buffalo milk is preferred because it has to undergo a long period of reduction/boiling. Did you find the yogurty taste in a plain or flavoured kulfi?
  22. Susruta, do you have anything to report? I'm always interested in such matters.
  23. More than likely it is that, a hollow Balushai/Tosha.
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