gingerly

'this salt gaja is also known as nimki..'hmmm!

just something from my um..eclectic childhood.why i remember like it was ..er nevermind.

came across a recipe for soan papdi probably best handled by a pastry chef.

tryska-the jangri seems to have a significant proportion of ground urad dal added to an otherwise similar fermented mix of flour and rice flour as for the jilebi.that would probably account for its solid structure(syrup soaked) as opposed to the (syrup filled)hollow jilebi.

if that's the same as kal kals/kul kuls -yes!

i love the gachak made with jaggery but not as much as some ..

Hissssssssssssss....no wait what am i doing.. pardon my tamil- maampazhama maampazham.. malagoava maampazham? -that the one?! now -with improved spelling -i think!

i hear you!they're right up there with mangoes in my book.the fruit research stations in kallar and berliar in the nilgiris grow some really superb mangosteens. jackfruit too ,but i digress..

since it's all out in the open now,here's some good reading to eat mangoes by.

great week nessa!

available here Monica-i'm waiting for someone to Bring it to me!

don't have this one yet but 'classic cooking of punjab' by jiggs kalra and pushpesh pant is on my list.

i wouldn't be too sure about that!Monica seems to have a master plan-paan induced no doubt

probably more than you wanted to know but choose your stimulant

others seem to think so too.. there's a link at the bottom to pics of the temple sculpture.i've seen it and can confirm it looks just like corn!

that was an interesting link Edward.this is the first time i've heard a reason given for the colouring of tandoori beyond the purely cosmetic.then again this is cosmetic too-sort of the painted hussy of the pit barbecue world!

ok i'll say it-you've cooked up a storm guess you won't have to worry about supplies though!hope everything's back to normal soon.

must..have..rasberry -morello cherry pie... what are you eating that injera with nessa?

we now have proof that you CAN take it with you!Pompollo-if you can hear me,tap the # key twice! the stuff is good-you of course need fear no food ever again!a word of advice though-use it or lose it...completely .and that goes for all those adventurers out there who are hoarding caches of asofoetida... oh -and l.g .'compounded' for me too!

i didn't read any mention of cooking with the stuff tanabutler!and er ..ah..would your dealer have a contact..

not called 'devils' dung ' for nothing!but heat and fat can work wonders! try again...go on ..be a devil.

i'd love to know what snacks if any were had and how they were despatched!

a small glass jar will do it .mine i like to store in a small tin since it reminds me of the way it used to be packaged before plastic.an altoids tin to be precise.. love the look on peoples faces when they open the tin that sits incongrously in my spice rack .heh!

"that which will not be bacon will not be,and what is to be bacon will be: why not eat this easy physic,antidote of misery?" from 'the book of good counsels'.

drat!i was hoping you'd put me out of my misery!i love a good mystery but the recipe calls for gooseberry leaves and then asks that they be soaked to loosen the seeds.. many thanks for trying though