gingerly

i'm guessing the thing you're looking for is made with RAGI-that's the millet commonly grown and used in karnataka.a search for sangati+ragi might help confirm that.didn't turn up any recipes though.

did you get to the bottom of this one?!perhaps the stones are left in for the same reason bones are-the essence!i do recall reading that women in the desert area of saurashtra collect small stones to add to pickling spices in lieu of the fruit which is traditionally used but that disappears in extreme drought conditions.coming(i think ?)from the same part of the country ,possibly the moss delicacy emerged from similar adversity?

i guess it's to do with each spice having a different roasting point so to speak.i use one heavy skillet and do them one at a time-watching like a hawk! sorry-something misfired here.

i guess it's to do with each spice having a different roasting point so to speak.i use one heavy skillet and do them one at a time-watching like a hawk!

QUOTE] i guess the tamarind replaces the tomato for sourness, yes?

ok! first up you'll need to make a batch of the following masala -this is from mangalore on the west coastof india coondapur masala 1 .500 gms dried red chillies(make your own mix for heat& plenty of colour) 2 .250 gms coriander seed 3. 100 gms cumin 4. 3 tbsps peppercorns 5. 1 1/2 tbsp fenugreek seed 6 .4 tbsps turmeric powder 7. 3 tbsps garlic flakes (scale it down but you do the math!) roast each of the first six ingredients separately on low heat.deseed the chillies .grind together and then add the garlic flakes with the skin on. the lady that gave me this recipe said she prefers not to add the garlic and turmeric-adding as needed in recipes.she does however add a tablespoon of ajwain/bishops weed -also roasted and ground.that is the mix i go with .in this recipe i would add turmeric but not garlic but it's good with too. this is an extremely versatile blend that lends itself to mutton/lamb,chicken,fish ,egg and vegetable dishes. EGG CURRY 1/2 coconut 2 tbsps coondapur masala 1/2 an onion 1 tsp of tamarind paste 1 onion chopped fine salt to taste 6 eggs seasoning-brown one small ,finely chopped onion in a little oil at the end grind the first four ingredients to a fine paste.cook in 4 cups of water along with the chopped onion.simmer until it no longer smells raw.add salt, break the eggs one by one into the gravy and cook.season with the browned onion. if youre making ahead , whole,soft boiled eggs with a small x cut in the smaller end make a luscious little mouthful! and now for the really easy one!this is not a curry really-more like eggs poached in onions!i like to use about one large onion per egg & one for the pot so that the eggs stay coushined nicely. 4 eggs 5 large onions 1 1/2 tbsp coarsely ground coriander seed 1tsp turmeric powder 11/2 tsp ground cumin coarsely ground (somewhere between flakes and powder)chilli powder to taste oil as needed salt to taste dice the onions-not too fine -they need to stay reasonably firm.fry gently until transparent then sprinkle over the turmeric & salt-stir in.next sprinkle one at a time the coriander,chilli and cumin.dont mix in.cover the pot for a minute to build up some steam.uncover and press into the onions with the back of a spoon to make 4 depressions to hold the eggs.break the eggs into the onions,cover,turn up the heat a little and poach until done -more salt to taste.if you time this right you'll have a bed of sweet onion just beginning to brown at the base. this one's really good eaten donburi style!also good with the coondapur masala -not as subtle. hoeuf fun!

have two very good ways with eggs if still needed.neither with tomato though.

why waste space.. ah!a nguyen-nguyen situation!

Pho Give & Pho Get

some inspired by recent hot topics St.Isabgol.preserver of the natural cycle.(aka St.Psyllium!) symbol:u bend pipe St Okra Winfrey.smoothes the way to copious..conversation. symbol:sleek green okra pod curled in an O. is this limited to saints or can the goddess Cauli enter too? manyheaded protectress of all things subjected to trial by fire. symbol:crucefix

good stuff! maybe already out there but how about Pho U just ever so slightly rude!

[traditional vessels

oh but it feels sooo right...and only natural coming from the part of india where cauliflower is treated like the goddess she is.

ok ,this is the third cauliflower thread that i've happened by. tried setting out bait on the roasted cauliflower/dead head thread-no bites sooooo..cauliflower goes to finishing school.. don't knock it til you've tried it-and then no blows to the head..

. the magical 'meen chatti' at work!

could this be what you saw?bimblee also very sour and used in pickles. bague25-once you start with gongura pickle..hahaha!you have been warned!

rushina-hie ye to the strand and get yourself copies of'samaithu par' by s .meenakshi ammal-all or much will be revealed.there's a new edition out with a 'best of 'selection-easy to use but not nearly as much fun as the original.recipes for all kinds of chutney -curry leaf included.it's a good place to start and then meander into regional variations.i reserve the right to put carrots in my sambar!

hello rushina!i believe this is what you're looking for:roselleandhttp://linnaeus.nrm.se/botany/fbo/h/hibis/welcome.html.en]hibiscus cannabinus other names for gongura are ambad bhaji,ambada,ambadi(life goes on lalala !)pitwa though i can't vouch for it-only know it as gongura.i do associate it most with andhra pradesh -pickle(priya and mtr are good) and the outstanding gongura chicken/mutton. there's a site called ammas'.com that has some recipes that are pretty authentic.you can also find answers to such burning questions as'how can i turn rock hard banana cake into a consumable thing?' and other such gems -enjoy!

mix with woody spices,top with brandy and put away in a quiet place...

mangoes tops,most of the fruit already mentioned(exceptions beings ones i haven't tried)and pleeease ,a bucket of beautiful,ethereal rose apples!

elton john and olivia newton john - and for the rest there's the bushes!

yes yesyes yesyesyesyes yesyesyes yesyes yesy es s s

hello Monica-thank you-i'm happy to be here.this is just'homely' housewife me,a few dull ikea knives and a love of most things foodie!(i TRY but it just won't go away!)

another one steps from the shadows...hello all!enjoying this forum very much-finally plucked up the nerve to wade in. fenugreek seed crops up in several sweets from the west coast of india-goa,karnataka,possibly kerala too though i'm not certain and maharashtra & gujarat as mentioned earlier. used roasted or boiled and combined variously with coconut,sesame,rice,millet,cardomom and the common element seems to be palm jaggery,with its wondeful ,smoky flavour-perfect! the only savoury(pastry) that comes to mind - and i'm sure there are more out there -is mathri-a fried pastry from north india, that is sometimes made using fenugreek leaves-very good stuff!