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Posts posted by Episure

  1. Hi Suresh, nice to see you :wub: .  Got a recipe for cherimoya , err,  sitaphal kulfi? Would love to try it.

    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 !

  2. 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.

  3. What kind of seeds are sprinkled on top of traditional Dhokla?

    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.


  4. Whippy

    Your kind words are appreciated , but I'm just a little dabbler with a stack of cookbooks. Sometime soon I'd like to return to India *skinny* and fly home *fat*.

    Such an insight into Indian cuisine cannot be generated by a collection of cookbooks alone, it must be your passion. Kudos.

    My condolences for your sandalwood tree. That sucks.  I've been known to steep some sandalwood chips in a little dark rum, but I swear I was nowhere near Bangalore on the evening of the 24th.

    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.


    Episure,the khus leaves look wonderful.Can they be grown indoors?

    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.

  5. My father was in the army but we never came accross the boiled peanuts version. It was always fried , with the skin on, and it was fantastic. It however got soggy pretty quickly and we would eat fast, not to lose the crunch. Come to think of it, with boiled peanuts at least we would not have that problem and could concentrade on the drink!

    Episure, in that picture, does the vendor have puffed rice in the plastic dibba?

    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. :laugh:

  6. Dum cooking (Slow Heat) and post tempering/tadka are indeed the best ways to preserve the input flavours though I prefer the latter.

    Is the picture of vetiveria zizanoides or pandanus odaratissimus? I thought these were different birds?

    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.

    I wonder what else you've got squirreled away!
    Gasp! How did you know I've got squirrels? :laugh: 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 squirrels

    On 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. :sad:

    When all else fails there is Gingerly. Thanks for the ambrette link, it sounds closer to the mystery ingredients.

  7. Kewra/Khus/Vetiver/Screwpine is also Pandanus and I am lucky enough to grow it for my kitchen.


    Ghee is heated, then keora and cardamom are stirred into the hot fat, the water evaporates and the tempered ghee is used as a starter for many of the recipes
    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.

  8. Wow! Sounds interesting. I've heard of Chinese food being popular in India. But I've never seen Indian/Chinese fusion first hand. The closest my mind can get to it is along the lines of what might be found in Singapore.

    Which regional style of Indian cookery is "fusing" with which region of China? Or is it a very broad fusion?


    A cuisine that has spread like a virus all over India (and the world), Chinese food finds it's way on the most traditonal Indian restaurants. Fastidious Mughlai menus now include a Chinese section with improvisations such as Paneer and Chicken Chilli. Kolkata's once-bustling Chinatown- Tangra was the first stopover for migrating Hakka Chinese who manned the Tanneries of the bustling leather trade. Their young generation, reluctant to be in the leather or restaurant business have now migrated to developed countries. The restaurateurs have smartly adapted their cuisine and made it more delectable to the Indian palate. It is now possible to get your Indo-Chinese fare in USA and UK !

  9. Would it be appropriate to pimp my own Bangalore restaurant here? :)

    And Milagai, that Chettinad restaurant is called 'Annachi'. Down the road from me.

    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. :rolleyes:

  10. Andie Paysinger,(now I know your name :biggrin: )

    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. :smile:

  11. :huh: 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. :laugh:


    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.

  12. Thanks, Suresh.  Everything looks so good, how often does one eat a meal in this fashion, special occasions, and eaten with fingertips, yes?

    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. :laugh:

  13. The meat should be cut into rounds and flattened as in scallopini; mince will not give an ‘authentic’ texture. The marinade is thus: red onion ground 5 parts by volume, ginger root ground 1- 0.5 part by volume, depending on how strong/old it is; a few Malabar peppercorns, 2-3 green  thai chilies, a few sprigs of cilantro; all blended together. Salt, tiny pinch sugar.  This is also a good marinade for the Bengali ‘cabin’ style fish fry. [there is also an excellent fish roll enclosing a spicy shrimp filling; more on that if there is interest--a different marinade].

    Roll scallopini in flour, egg wash, flour, egg wash—proceed with farcha style, no vermicelli.

    Here  are some of the Ur- ‘cabins’ of North Kolkata serving Bengali interpretations of ‘english’ foods.

    Basanta Cabin, intersection of Cornwallis & Beadon, opp. Hedua, [not the other branch near Medical College] specializes in kobiraji cutlet

    Dilkhusha, near Shyamacharan De St.—excellent cutlet, dimmer debhil [“deviled eggs” but more like scotch eggs ], prawn cutlet

    Chachar Chop [Cornwallis? Forgotten the exact street address] and also India Hotel (Amherst Street)—for best mutton ‘chop’, fish fry.

    Anadi Cabin, intersection of SN Banerjee Rd (Corporation St.) and Chowringhee—moghlai paratha (try both double and single for different textures), other chop-cutlet


    Gautam, thanks for posting the recipe, I'll change my idea of using minced chicken meat and use flattened breast meat.

    there is also an excellent fish roll enclosing a spicy shrimp filling; more on that if there is interest--a different marinade

    Do tell, please.

  14. You can use them to serve Indian food too.

    Oooh, Episure -- that is quite lovely! :wub: Would you please describe all the (veggie?) deliciousness on that leaf? I plan to do something like this (but with yellow rice) very soon.


    Nice new avatar, I like what you've done with your hair. :smile:

    You are right it is a veggie spread.

    Starting from 6 o'clock outer ring clockwise:

    Poppadom/ Papad/ Appalam


    Yoghurt bowl

    Fried chillies


    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


    spiced Lassi bowl

    Sambhar bowl


    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.


  15. A tangy spice mix commonly used to season snacks, including sliced fruits. Can be purchased ready made. Ingredients vary but — to judge by recipes I've seen and the ingredient lists on chaat masala packages — almost always include mango powder, asafoetida, chile powder, black salt and, often, ground cumin and pulverized dried mint. Am certain one of the forum's experts will be along later to provide a more authoritative answer.

    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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