Episure
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another option was the 'aruvamanai'. This is the only google link that turned up. PPT, but hey! Page 15. I have never used this as it is quite a dangerous contraption. Someone from the India forum may be able to give more detailed info.An interesting blade is found on the kuruni, a bonti used for the specific purpose of grating coconuts. In this type of bonti, the blade curves out of the wooden base in the usual way, but its tip is crowned with a round, serrated piece of metal. The cook sits in front of the kuruni with the front end of its base on a woven mat or tray, or even on a piece of newspaper. Holding one half of a fresh coconut in both hands, she scrapes it with circular motions against the metal disk as the coconut flesh rains down in a gentle stream of white.
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The cuisine of the moment in Boston is Indian. Who would have guessed the home of the bean and the cod would become the home of the dhal and the naan with a spate of new, hip Indian restaurants?
For years, the only Indian food available in these parts was the Moghul cooking of Northern India, with its tandoori roasts, biryanis and pullaos. The vast majority of Indian restaurants were dimly lighted, often down-at-the-heel affairs with virtually identical menus. But India is a huge country with many distinct regional cuisines. So when local Indian restaurateurs began opening stylishly decorated, upscale restaurants featuring authentic dishes from such places as Kerala, Goa and Hyderabad, discerning diners couldn’t get enough.
The latest entry is Tantric Bar & Grill at the Transportation Building in the Theatre District.
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so i can torture my indian friends who think they're the pope of chilli town
I used to think like that until I found that the Thais beat us hollow, I bow before them. That Thai bird chilli is something.
Nothing to beat a Mango Lassi to ease the pain.
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Gingerpeach
Any must-try sweets while I'm here in Delhi? I've already had all kinds of halwa, barfi, jalebis, gulab jamun and assorted relatives of cham cham, but there's always room for more!I think you shouldn't miss a Sohan Papri/Pateesa which is a flaky mithai.
Have you tried a pani puri/golgappa?(It's not a mithai)
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Pav Bhaji it is indeed.
Anmmini, it's a regular Pav bhaji tawa, just looks peculiar because it's a night shot and has a overhead lamp. Like this too.
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I wonder how many others apart from Bague know what's in the picture. Guesses?
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Percy,
I'll be delighted if you post a recipe for a malido, if it's not much bother.Thanks.
Milagai,
Birbal ki khichdi is right.
I'm sure some Ocular exercises like viewing mithai pictures will burn some calories.Bague,
Sharp of you to catch zee figue roulades in the picture.
Gingerpeach,
Did you have a milk soaked ghevar or plain? Did it conform to a 'bottom of the pan' shape? And I agree with you, chamcham and it's kins should be squeezed dry of the syrup. From your pics I can make out that you had a swell time in Delhi.
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Thanks Nayantara, now I can attempt to make it.
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When Indian spices team with Chinese fare, the `tangy fusion' causes culinary sparks to fly
By Monica Bhide, Special to the Tribune. Monica Bhide is author of "The Everything Indian Cookbook: 300 Tantalizing Recipes--From Sizzling Tandoori Chicken to Fiery Lamb Vindaloo."
These dishes belong to a cuisine popularly known as "Indian Chinese," a blending of Chinese cooking styles and Indian tastes. For years Indian Chinese has been included in many restaurant menus in India and is popular at roadside eateries as well. Unlike the Chinese cuisine served in traditional Chinese restaurants, this style has a strong bias towards spicier, more pronounced flavors.New York-based Indian food writer Aminni Ramachandran agreed."Indian Chinese is gaining popularity because most Indians associate Chinese food with the type of Indian Chinese they had back in India," Ramachandran said. "The authentic Chinese served at various Chinatowns in the U.S. is very different in taste. For a long time there were only the tandoori-type Indian restaurants in the United States.
"In recent years Indian regional food has become more popular. And for people of Bengal, Mumbai and Delhi who have grown up enjoying the Chinese cuisine in India, these fusion Chinese Indian restaurants are in essence another regional cuisine restaurant."
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Vikas Khanna/? ?
Wouldnt it be wonderful if you responded in your older topics before you start another thread? Even if it is a solely low key answer.
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If it was snowing here I would eat this:
Now, now, girls dont cry
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I have fond memories of a soup served by some friends on a cold winter evening last year, the Indian Curried Lamb Soup from James Peterson's Splendid Soups.
I have no idea if its roots are authentic but it was truly delicious--light but substantial, the layers of spices complex and heady but not overly spicy. It made a lot of people very happy.
Hi Linda K,
Do you remember the entire dinner? If it wasnt entirely Indian I'd like to know your thoughts on the crossover element.
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Percy,
Our boxes look the same, dont they? I dont know where my mithai came from so please tell me more about your box. Your Malido looks like it is homemade, it's been a long time I had one.
Pan,
Mithai is a term that encompasses the entire gamut of solid and semi solid Indian sweets. On the other hand a Falooda(Chendol like), Kulfi, Payasam, Kheer may not be covered in the same ambit.
Everyone, any holes in this theory?
Milagai,
It's better to feast on these zero calorie X rated pics than visit a mithai shop.
I still remember your lamentations on Mangoes, wait another 4 months.Bague,
Doesn't Belgium have any Indian shops that sell Mithai? There must be so many Palanpuri Gujaratis who are in the Diamond trade.
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Percy,
I too received a similar assortment of mithais:
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IS soup actually part of a traditional Indian meal? Apart from Maharashtra, I don't think soup is taken as a first course, as it is in western cuisine. I don't count sambar, dals, etc. as soups.
Susruta, you are right but I come across many people ordering a tomato soup in restaurants. I think we have adopted the tomato soup alongwith a vegetable au gratin and russian salad. In the south you will often come across a tomato soup as the first course as part of a premium thali. Of course it's jazzed up with red chilli powder and some cream. A dessert of fruit sald/ custard/cream is also served as an option to a gulab jamun or mithai in the same thali.
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What stock if any do you use Episure or do you just boil and simmer the ingredients in water.
Now that you ask, I use Drumsticks because they have a nice stock like flavour, very 'Umami'. So just boil and simmer the drumsticks, drain and remove the flesh and add back to the stock. Then add the other ingredients, bring to a simmer and serve. If the chillis are hot then you may want to add them whole in the beginning and then discard.
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What meat goes in to the kobiraji cutet?
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My unpatented Drumstick and Coriander soup.
Ingredients:
Drumsticks aka Moringa Oleifera
lots of chopped coriander leaves
chopped green chillies
sliced ginger
basil leaves
lime juice
shallots
salt
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Delhi Belly Deli
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Turmeric/Curcuma Longa/ Haldi
If you have fresh Turmeric just jullienne it and pickle it in salt and lemon/lime juice. It will stay longer and you can sprinkle it in Salads, Fish and Curries.
It is also very good for you:
Based on this evidence, Aggarwal recommended that people with cancer should try to eat more curcumin, if possible."Whichever way you can take it, as much as possible," he said.
The compound, curcumin, helped prevent the onset of multiple sclerosis in rats, according to research from the Vanderbilt University in Nashville, Tennessee. -
This should be an interesting class.
Suggested menu:
Welcome drink: Rangeen Thandaai (laced with bhaang)
Appetizer: Bhaang ke Pakore
Main course: Arbi ke kebab (laced with Shilajit)
Pistay ka salan (chicken breast in rich curry of pista, badam and swarn bhasm(edible gold dust)
Dum ki biryani with saffron, motidana (stimulant seed) and covered with silver and gold leaf
Dessert: Jauzi halwa (made from sprouted wheat kernels which are known to get aphrodisiac qualities from the morning dewdrops when the wheat is germinating) topped with gold leaf
Aftermint: Nawaabi Paan ki Gilauri (Sweet paan leaf with supaari, elaichi, saunf, laung, coconut, gulkand, and a dusting of gold powder)
I am not sure though, how many couples will be paying attention after a couple of welcome drinks..
Man !!! I am hungry now..
Deliad,
You are brilliant, if this was a contest you'd have won the first prize!
Adding to the list:
and how can we forget the ever popular bollywood formula -
Suhag Raat (wedding night )Pista Badam Milk
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Monica, great photos!
Did you take any 'Chaat" pics?
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I'll second Pan's question too.
And why 'cayenne' pepper in the first place?
Do you cool the spices before grinding?
Banana Leaves
in Cooking
Posted · Edited by Episure (log)
You can use them to serve Indian food too.