gingerly

hi Saborosa-this might be worth looking into- http://www.nimmypaul.com/

and more for getting them to part with their family recipes well done Monica!

http://autofeed.msn.co.in/pandorav3/output...e69f63b0d9.aspx

http://www.hinduonnet.com/thehindu/mp/2003...02900680400.htm hi Edward-hope you're having a great time!how about some long distance take out?!

and/or

+2. ark?why do you ask?

look here!

you're too kind spaghetttti-as you can see,my photography can't keep pace with my frightful imagination http://forums.egullet.org/uploads/10963023..._1096436692.jpg picture of dorian date heh!should have caught the fresh one earlier but it didn't occur to me until i realised they were drying at different rates!

hmm..between jaded emperors and desperate cooks.. i have eaten a cauliflower kheer years ago.it was sprung on me by a lady with a glint in her eye -"canyoutellmewhatitis?"well i thought it was kheer made with suji/semolina-same sort of texture and not a whiff of cauliflower about it.in my defence i will say that the lady was an excellent cook. lets see-carrots,beetroot,potato,pumpkin(does that count) quite a few more that lend themselves nicely to sweetmaking.curious about the onion though-is there some significance attached to it's use in a kheer or is it simply extreme cooking?

hi spaghetttti-if you look here you'll find what the khus sherbet is flavoured with.(there is also a recipe for thandai there so you have an idea of what to expect!) it has a strange ,'back of the throat cool but not menthol 'after taste- nice if used very dilute. you might come across http://hm.hamdard.com:5050/rooh_afza/rooh_afza.htm too-it's very luridly coloured and syrupy and again possibly an acquired taste but it has magical thirst quenching qualities! more later!

pouty,petulant(no,not marlon brando)pineapple quince! http://forums.egullet.org/uploads/10963023..._1096325716.jpg

i think the closest thing to south indian filter coffee i've had in the u.s. is the cafe au lait at the cafe du monde in new orleans-lacking was the dimension added by that frothing ritual (captured perfectly by Lalitha!)

next-chutney marie? .

works nicely for bumping up indifferent and not so cheap batches of basmati too!

i find bay leaves add a mild clove note and tej patta a cinnamon one.i do use bay leaves in indian cooking -usually in rice and i find a more savoury result than with tej patta.

depends when but most commonly eaten at the computer is toast with marmalade and tea,pistachios and right now a milky burfi with tea also have a little dedicated pastry brush to swish the keyboard with

could it really be ?! http://daniel.coutanceau.free.fr/gastronomie.html

worm@work-omum is ajwain/carom-anyone remember it from 'gripe water' ? http://www.indiandelite.com/spices/ajwan.html i guess 'kanda thippli' is long pepper? sounds utterly delicious.is there penance to be done for making and eating these things out of context?

here's a clearer picture of the rose apples as i know them.how do i like to eat them?raw and by the bushel i adore them!i've always felt like i was eating hollowed out rosebuds.at their best the flesh is firm but with an easy crispness to it and just a little moisture rather than any sort of juiciness-and that whiff of roses

coals to newcastle?looks like it!

fragrance thread in another forum reminded me of 'smell' by radhika jha.

spaghetttti, these are rose apples in india.what do you know them as ?

variable use but i don't grind black cardamom whole.the most surprising recipe with cardamon in a starring role is the 'elaichi gosht' from camellia panjabi's 50 great curries;35 pods of green cardamom ground whole in spicing 1kg of mutton/lamb-very good particularly in cold or damp weather!

short piece in the new yorker(the food issue!) by jhumpa lahiri-'the long way home'-bengal by way of julia child.

pssst..Milagai,Monica-