gingerly

someone call the food police! not but met some sambhar that had got themselves into a nice pickle.. the poor deers

i've posted a couple of my favourites ages ago in the 'egg curry' thread. egg and peanut salad-i gather this is from the ratnagiri region.chopped boiled eggs mixed with grated coconut,green chillis,cilantro,tamarind pulp and crushed,roasted peanuts.this is really good in sandwiches with crisp lettuce and peanut butter-or my favourite-sesame butter. eggs poached in green chutney-the kind used for patrani machhi nargisi koftas when i'm not in a hurry. so what do non-vegetarian eggs eat?

one thing that is really a favourite - a homegrown version of roti canai-flaky parathas scrambled with what is basically your bhujia mix -eggs,onion,tomato if you like,green chillis etc.and served with a good gravy.parathas don't take long to defrost and gravy can be flung on the heat too.i usually make some extra gravy when cooking a basic mutton curry for this but your sri lankan egg curry gravy would be good.it tastes quite like a frankie but with a nice crispness to it.needs to be eaten right away. in real emergencies rava idlis are a standby here if there's enough yogurt otherwise upuma.and of course the can of beans!

nice Monica!since i have a tryst with dentistry that's off limits for a bit(e). then again cold coffee,mango lassi.. oh! and maybe a manicure-here i come!

momomo...

ondhwa seems to have passed into common usage since it turns up on dealers sites-some ingredient lists show corn as one of the ingredients.

i've been using two kinds-one the size and shape of largish eggs and another smaller one which is the kind more common in india-like stubby little fingers.the latter i find are great for chips(being a little drier in texture and easily sliced into a nice chip size) and the former for those flattened 'faux fishcakes' that Episure alluded to.i haven't tried anything larger but these two should certainly be interchangeable.

no idea Suman!never made it-just found the recipe-i haven't seen the flour either .if it's any help,the split black gram referred to again for the tempering is in no way differentiated so if i had to guess i would say without.sure others will be more clued in!

a recipe i have shows the flour mixture to be made as follows- 2 cups rice 3/4 cup split black gram 1 1/2 tbsp bengal gram 1/2 cupsplit red gram combined and ground fine.

in k.t.achayas' indian food.a historical companion one word for black pepper was kari...... meat that was first marinated with ground spices like pepper and mustard seeds,then fried in oil,yielded thallitakari,or kuy.fried meat had three names,one of which was pori-kari.meat that was boiled with flavourants like pepper and tamarind was termed pulingari or tuvai the references i think are taken from'pre-aryan tamil culture' by p.t. srinivasa iyengar(1930) possibly?

same site-explore!

excellent site-http://www.indiatastes.com/categories/rice.shtml

it may or may not be traditional, who cares?...It works for you...As long as you don't try to pass it off as some traditional Indian recipe, I doubt that the culinary purity police will be breaking down your door in the middle of the night... NOBODY MOVE..!! one phone call-and it had better be take out..

there's some interesting stuff here. i get a quick fix by stirring some date syrup or palm jaggery into thick curd. funny..thought i heard a scream..

thanks!this sounds good-the saunf and hing is the difference-see?!these kantolas are not bitter at all but then i like bitter things-mostly!i really should make more effort with karela.i always end up making a jar of crisp,masala chips because that's our favourite. edit.wrong veg!

count the notches on that tribal leaders kitchen hut..

please do post-the variations can be subtle but dramatic!these are incredibly tender and good enough to eat raw(ok-i took a small nibble! )no idea if that's safe.i'm thinking of stuffing and grilling them briefly but can't decide on a masala.

a couple of times i've seen people open jars of honey and jam and stick their fingers in once had to return an expensive jar of coffee because the seal had been half torn off-always wondered if that was someone getting themselves a quick fix

now i have some lovely little kantolas-anyone have special ways with these ?

i tend to favour dryish preparations of arbi.this is my current favorite-from the penguin delhi cookbook again-cook your arbi/taro-i prefer steaming to boiling.peel,halve lengthwise and flatten.fry in hot oil til golden brown and crisp(i use some ghee for flavour though the original calls for just ghee.) pour over seasoning- a pinch of asafoetida,1/2 tsp of ajwain fried together in ghee for a minute and 1/2 tsp of red chilli powder and salt to taste stirred in after removing from heat.cover and cook on low heat for a few minutes more.

a slight variation in spelling'seppang kizhangoo' is what i find for taro in tamil.i have one favourite recipe that i will post a little later.

of course!the most logical thing would be to cool off after a spicy tamarind rice with some plain curd rice i guess this is what i was thinking of- now you can have your curd/tamarind rice secure in the knowledge that 'it has been scientifically proven' that you're eating right!

cockroaches might fly..no wait..oh ok

hmm..looks like expert opinion is called for here-i'm afraid for me the 'host of other things' includes anything from thick cut potato chips to pepper fried meat! maybe lalitha can help?! it just occurred to me(i have a newly chipped tooth so)it might possibly be something to do with calcium intake to counter the acidity of tamarind..?

that combo is good in lassi so why not curd rice!