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Everything posted by Episure
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Edward, you are in luck, I just received this press release: I envy you for being in the right place at the right time.
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Badaam pasanda at Karims Good going Edward!
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Sizz’l-n-Spice, downtown Detroit’s’s new Indian restaurant
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Suman, Bangalore is full of these cute looking pumpkins, you have to ripen these small babies till they are sweeter. Slice off the top 1/3rd and scoop out the flesh. Puree the flesh with tomatoes, dried red chillis, garlic, tamarind and just a wee bit of asafoetida. Cook it and add a tadka of cuminseed and what have you, refill the shell and serve. You may want to keep this ready and hot in an oven. Now that I am writing this recipe, it strikes me that it is possible to make a nice pumpkin rasam and serve it the same way. Hot pumpkin soup = Soorma Bhopali
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Whippy, This sounds nice especially if it's juice from a ripe sweet pumpkin. I'm not much into bourbon but I'll try it with vodka. My leanings in whisky are completely anchored to the stuff that comes from a small island off the scottish west coast. Whilst we are at it will someone educate me about the connection between Halloween and Pumpkins.
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I just remembered, a friend had brought over 8 tiny pumpkins from her farm. They were about the size of small melons. I scooped out the flesh and made a shorba(spiced soup) served in the shells. It looked very impressive but there is scope for improvement in the recipe. Shall try again if I get these midgets.
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It can be made into a halwa/sheera. Chopped into cubes and stir fried with kalonji (nigella) seeds and red chilli powder, it makes a nice sabji to be had with puris.
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An excellent dissertation, unarugulably good.
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Now these are Chips, freshly made every hour! I prefer to buy the plain ones( potato flavored as somebody called them )and have them with my home made thick yogurt dip. Depending on my mood and what's on hand, I zing the dip with curry powder, paprika, avocado, asparagus, parsley, curry leaf, lime, black pepper, radish, peanuts, shrimp, lemon grass...
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That menu is hilarious, it sounds like Sean Connery and Santa Singh talking at the same time.
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Thandai for two: 20 almonds blanched and peeled 2 Cardamoms peeled Sugar to taste (about 4 tablespoons) 1 1/2 glass chilled milk about 10 strands of saffron steeped for a few hours in 3 tablespoons of hot milk Grind everything to a fine paste gradually adding the chilled milk. Serve with ice cubes in a tall glass. The real version calls for some black pepper and rose petals but you may want to skip that.
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Perhaps you all have forgotten Hindi movies and the mandatory badam dhood(Almond milk) on suhaag raat(wedding night).
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Saffron, Cardamom and Almonds ground with milk and sugar = Thandai. It's a great Indian Milk shake, for want of a better description.
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Chocolate Soan Papdi!
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Barfi? You said it Yajna Patni.
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Ssshhhh!
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My personal favourite is the Kala Khatta but it needs an acquired taste. I suggest you try that the last, the others are nice and pleasant.
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Ghee is numero uno for it's aroma and flavor, second choice would be any neutral oil like Sunflower. I use two syrup concentrations( I have to be different! ) a thin one for initial softening and a thick one for the second steep. Sometimes I stick a candied rose petal in the centre.
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That will just render it to a mush, a pudding. That's why you must never have a take away chat. Keith Floyd was probably waiting to have a quick one(drink) at that time.
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Oh brave Suman, you add a pinch into the marinade or the chicken+gravy after it is ready, not in the rice. You must add only so much to give it that mystery flavour and elicit responses like " Ummmm... there is something different in this." If you add more than the maximal extremum amount you will get responses like " Yuuck ! This has chocolate, Suman what's wrong with you" You can also use coffee but you must never ever ask your dining guests to check egullet.
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Where? Which one?
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Suman, Apart from Sweets and Mithais, Chocolate has little role in Indian cuisine. Kathy, if you are somewhat adept at cooking, you might want to try adding a miniscule quantity of chocolate into a Biryani's meat. I do this often and they will probably burn me at the stake but then I live dangerously.
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Rajeev Patgaonkar is one of the Kellogg Center's premier chefs Secret of Indian cookery. It's the spice box - and a coffee grinder .
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Ah yes, we do that sometimes, but they dont add anything to the taste, in fact it's like foil on the tongue.
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Carswell, I dont have a pic but I located one here: Perhaps our fellow member and plant physiologist - v. gautam can shine some light(onion bulb! ) on the subject. If he doesnt know then nobody knows. You must try Kalonji sauted in a little Ghee and drizzled on steamed asparagus...