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Everything posted by Episure

  1. I have a bottle of Mc Cormick Pandan flavour, it's a clear liquid and smells pretty okay. It does say Artificial flavour on the bottle and it's made in the Phillipines for distribution in Singapore. I've stopped using it since I grow my own Pandanus
  2. So what's the green stuff?
  3. Yo Yetty! It's very easy, you hand squeeze the pulp off the seeds, blend with reduced milk+sugar and freeze. Indian kulfi is really condensed milk icecream. You could use any fruit to make a different version. My favs are mango, litchi and sitaphal. If I have special guests I serve the kulfi in rose apple halves. P.S. Dragonfruit is bland, bland, bland !
  4. Bague, Your dhoklas look perfect and I'm sure they taste great. I prefer a tempering of chopped curry leaves, mustard seeds, sesame seeds and lots of fresh corainder leaves. For those who find the latter 'soapy' use parsley instead. Ravum, please post your recipe of soaked dal dhoklas.
  5. Those are mustard seeds after being tempered with oil and a few curry leaves ← And sometimes white sesame seeds too. To make your dhoklas moist and soft add a little water to the tempering.
  6. Is cabbage. This is south India. They also put shredded coconut in Bhel ! FaustianB, this was in Kodaikanal but let me take you out for a good chaat in Bangalore.
  7. As Shanta said, we call it Sitaphal and it makes a great Kulfi.
  8. Whippy Such an insight into Indian cuisine cannot be generated by a collection of cookbooks alone, it must be your passion. Kudos. Sandalwood chips in rum is a good idea, you might also want to try making a flavoured syrup/sherbet with jasmine flowers added. Great for a nonalcoholic summer drink. ravum I doubt it, the roots structure is quite large. Thank you both for sharing the loss of my sandal tree, I have tried to make up for the loss by planting a dozen in my friends farm.
  9. That puffed rice is an option instead of peanuts. BTW the peanuts are situated over a steamer. I selected a page which had a buxom south indian film actress for the serving cone and the spoon was made from a piece of the thicker magazine cover.
  10. Dum cooking (Slow Heat) and post tempering/tadka are indeed the best ways to preserve the input flavours though I prefer the latter. The picture has the male inflorescence of pandanus odaratissimus, I think. Perhaps our inhouse plant expert v. gautam may care to weigh in here.They are different, I listed them as interchangeable options which Gingerly correctly pointed out. Some moreInfo Ever since Jiggs referred to Vetiver as Kewda/Ittar in his book-Prashad, I find it difficult to convince people that they are different plants, therefore many restaurants and chefs use it erroneously and who am I to disagree. After all sweet dreams are made of these. Like Rossogollas. Most off the shelf Kewra products are made from the synthesised primary hydrosol, ergo, I prefer using the real thing which has many other compounds. I add a few into some of my Rice(raw) varieties and they impart a lovely aroma which creates a mystery for my guests. I never make a biryani without a few of these in the pot. I add them to my Thai recipes. Sometimes I make a caramel custard with a few of these thrown in. If I have a partner with deft hands then the choice is Ketupat but with an Indian touch. Whippy, your interest in Indian cuisine is truly commendable as is your knowledge. Gasp! How did you know I've got squirrels? I've been trying to make friends by feeding them peanuts but it may be a few months more before I can get them to pose close enough for Jason's topic on feeding squirrelsOn a sadder note my sandal wood tree was hacked and the trunk carted away by vandals. The incident took place 24th last month at early 4 am and I havent gotten over it yet. When all else fails there is Gingerly. Thanks for the ambrette link, it sounds closer to the mystery ingredients.
  11. Kewra/Khus/Vetiver/Screwpine is also Pandanus and I am lucky enough to grow it for my kitchen. I guess the water comes from Kewra water(if fresh kewra is not used).IMHO, the above procedure is self defeating as any excess heat will only vaporise the aromas and flavor components. This is an argument I keep having with Chefs, CookBook authors and Culinary experts.
  12. You must try this at the woodlands restaurant in Bangalore : Re: Chennai. There are too many to reproduce here so click for Chennai restaurants
  13. Hey Madhu welcome! I passed by your restaurant a few weeks ago and didnt come up because my partner was not into SEA cuisine. Maybe I'll turn up solo one day and hope you will give me a tasting menu.
  14. Andie Paysinger,(now I know your name ) Thanks for reviving one of my favourite topics and posting yet another recipe. In my neck of the woods the price of tomatoes has fallen to less than 10 cents a kilo so it's time for me to exploit the prices dynamics to my advantage.
  15. Is that a matchstick floating top left? Can't be from India, we dont have that many oil reserves and this one is a gusher.
  16. Gautam it's not my fault she started it first and here I was trying to turn over a new mint leaf in the chatni. But we better quit now before we change this forum into a chaat room and go on with our (gol)gappas. Pan, here is an easy chaat for you: boiled potatoes cut into chunks boiled garbanzo beans tamarind juice chopped green chillis marinated in lime juice chopped onion red chilli powder salt preferably rock salt ginger/galangal juliennes Mix everything together and top with shredded mint/parsley/basil leaves.
  17. well...i am still working on the perfectly round thing!! i am not sure they would hold up in the post! ← You can always make a large one and use a pan, cake tin or such an implement to cut a round disc.
  18. Bet Percy's having a bhel of a time.
  19. Episure

    Banana Leaves

    Such a a large variety is served only on occasions or when there are enough guests. And yes, it is eaten with the fingers. Talk about digital technology.
  20. Gautam, thanks for posting the recipe, I'll change my idea of using minced chicken meat and use flattened breast meat. Do tell, please.
  21. Percy, Jujubes? I never knew they added jujubes in a Malido but if it is coming from Jamva Chaloji then it must be so. I love Jujubes. Thanks.
  22. Episure

    Banana Leaves

    Oooh, Episure -- that is quite lovely! Would you please describe all the (veggie?) deliciousness on that leaf? I plan to do something like this (but with yellow rice) very soon. ← Yetti, Nice new avatar, I like what you've done with your hair. You are right it is a veggie spread. Starting from 6 o'clock outer ring clockwise: Poppadom/ Papad/ Appalam Puris Yoghurt bowl Fried chillies Salt Rasam bowl Garlic chatni a salad of soaked dals/lentils, grated carrots with lime and chill dressing Beans sauted with shredded coconut a gourd preparation Raita spiced Lassi bowl Sambhar bowl Dal In between: Green chilli + coconut chatni sauted cucumber in yoghurt spiced potatoes The rice is missing because it is served after you finish the puris. I'm linking the picture again so you dont have to scroll too much.
  23. Hi Smita, Carswell has listed all the ingredients and some brands may also contain dried pomegranate powder. Black salt with it's sulphurous notes is the major contributor to the uniqueness of Chaat Masala.
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