Episure

Wow! It works, thanks, but somebody missed me by miles.

Nice to have you back, Monica.

Nice recipes Vikas, even though some ingredients are missing but that is possibly a typo. Uh... who's the other guy with your name in his signature?

They are quite common in home style Indian cuisine. The radish and the greens are finely chopped and sauted with minimum spicing. Sometimes I just saute them with cuminseeds, garlic and green chillies. You could also make them kimchi style.

Hungary for Curry Dishes of India Sparkles with Innovative Wine Dinner

Sick at Auroville, of all the places! I'm glad that Hampi (deservedly) has more visitors. I must visit it again, did you find good+clean accomodation?

Charity Case, I can see that you have been eating the real stuff which is not easy to come by. The breakfast soup of shallot, cilantro, broth and crunchy little cracker things is called a 'Misal' and is the standard breakfast dish in Maharashtra especially the rural areas. And yes eating a 'down to earth' meal and gazing at the Hampi ruins can be an ethereal experience. Not many foreign tourists make it to HAMPI

Snow. I want snow. and this Combitherm And I also want a... no forget it.

Hi M65, The paneer that we get is fairly lean. The full fat variety is rarely available, unable to withstand grilling/tandoori and starts to disintegrate. Try it out and let me know, I'd love to have a professional's opinion.

I have just eaten my new low cal version of saag paneer for lunch. I 'poached' all the spinach in skimmed milk and then proceeded to make it in the usual way. No cream, no oil, no ghee. I pureed some cashewnuts to act as a thickener. This is the way I shall now make it everytime. I can now eat some chocolate without feeling guilty.

Milagai, thanks for starting this topic. My most memorable meal was in the Thar desert on a Rs. 60 per day(circa 1985) Camel tour. There was a Rs. 200 per day trip with fancy breakfasts, lunches and dinners catering to foreign tourists(muesli, eggs to order,sausages,spam... ) and another at Rs.150 with a few courses knocked off. I chose the Rs. 60 per day because it included the camel + camel driver/ guide who would share his food with me, an opportunity that I could not pass. The tour operator tried his best to dissuade me( Sahab, khana accha nahi lage ga, saath rupaye mein kya milega!) from such a simple tour but I would have none of it. Food was very spartan and it consisted of a paratha and tea breakfast and Rotis, Dal and a vegetable preparation for lunch and dinner. My Cameleer/Cook had a shallow brass pan in which he would knead the dough and then upturn it to make the rotis on a small fire. He had two more pots for the dal and the vegetable. Provisions for a five day trip included a variety of dals, flours, masalas, ghee, fresh and dried vegetables, vadis and a mean red chilli/kachri/garlic chatni. On a couple of occasions we passed by tribal villages where I was treated to lassis sweetened with gur. I ate genuine, simple and delicious Rajasthani food and am hoping to experience it again someday.

Bombay to Watsonville

Forgive me but I really think that it should be in the private domain. Email me for a drawing/photo with instructions.

You could try a large slice from the leg ( raan) and after the marination of your choice, slow cook it till done.Very slow. It would help if you use a thermometer and stop at about 70 - 75 deg C. If you exceed this then you will have to use the meat in a curry.

Is it possible that it also has vermicelli in the batter ?

Perhaps it is like Parsi cutlets or Farcha. Like a shami kabab dipped in whipped egg and deep fried. Now where can I lay my hands on this kobiraji cutlet. Why 'kobiraji'? After Kabir?

What's inside?

Suman, Sorry, this topic must have been buried some time ago and I have missed my commitment. One Private Message coming up.

Spiceguy, welcome to the India forum. Where are you based? Click on my user name(Episure) and view my personal details.

I'm confused, my passionfruit looks like this: I love to eat the flesh with a spoon or add it into salads. Are we talking about different varietals of the same thing?

Scott, if they lock me away for this, please come and get me out: Fists of Curry! Chilli tears in the eye shadow! Duel of the cast iron pan biryanis! Fight of the Karate chop sticks! Nan-violence in the monkey brains! Revenge of the Delhi belly! Technique of the double edged Tandoori skewers! (waiting for the men in white coats)

Eid Mubarak Yetti, Thanks for sharing your festival with us and I wish a speedy recovery for your mom.

Deliad, After a week of eating Pachranga, I'm finally sated. I also found a piece of cauliflower which is not unwelcome but it was not mentioned in the list of ingredients. Since there were very few lotus root slices and lots of 'juice' left over, I added fresh ones to augment the pickle. Have you all had any experiences of 'stretching' a pickle?

Need I say more? and check out Monicas' old article here

Sounds absolutely divine! Especially the Mustard/Olive oil combination.