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gingerly

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    Indian Food

    in India: Dining

    Posted

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

    Pop star Michael Jackson has hired the Indian manager of a top curry house in Scotland to be his personal chef during a visit to Britain in November.The superstar has asked Raj Bajwe, 41, to fly to London next month to cook his favourite Indian meals
    Reports say that Raj, manager of Glasgow's award-winning Cafe India, will prepare Jackson's favourite vegetarian dishes including 'Saag Paneer', 'Allo Golu', 'pakora', fried rice dishes, 'chapatis' and 'naan' breads
    "His favourite Indian dish is 'Saag Paneer', which is spinach cooked through with cheese. He just loves that. He also likes 'Allo Golu', which is a spicy potato dish.

    Murgh ki burfi, sweet lamb rice....

    in India: Cooking & Baking

    Posted

    http://www.hinduonnet.com/thehindu/mp/2003...02900680400.htm

    IF BIRYANI is the staple of a die-hard Hyderabadi, another delicacy that is relished is the haleem. This traditional wheat porridge has its roots in the Arab Kingdom. Even today mitthi (sweet) and khari (salted) haleem variants are served for breakfast in the homes of the Arabs living in the Barkas area of the twin cities. But in the major city , the salted option is popularly seen during the month of Ramzan--the high-calorie (it contains wheat, various lentils, meat, and ghee) content makes this porridge an ideal meal to break the fast . In the spirit of ganga-jamuni tehzeeb or brotherhood as they say, the entire city also waits for the haleem season, the growing popularity of the dish has roped in postal and now courier services to reach out to the homes of the foodies.
    The vegetarian haleem will be available in options starting from 300 gms (Rs. 35) onwards at Yousufain's Pista House, Shah Ali Banda Road, Charminar, Pista House Invitation 365, opposite Ravindra Bharati and Hang-Out, MPM Mall, Abids, from 4.30 p.m. onwards for takeaways and a la carte for dinner as well. Alternatively, you can avail the courier option. For details contact Tel: 31002718/55107686/87.

    hi Edward-hope you're having a great time!how about some long distance take out?! :rolleyes:

    Frightfully freaky fruit

    in Food Traditions & Culture

    Posted

    In Jamaica, as I child, I used to eat a fruit called a "Guinep" - I just knew how to say it, not spell it. I ate them straight off the tree - the method being to crack the skin with your teeth, and then eat the flesh, spitting out the pit.

    It looked much like the lovely photo of the lengkengs/longans... I haven't ever found them in the States. Does anyone know if they are the same - or related?

    look here!

    Murgh ki burfi, sweet lamb rice....

    in India: Cooking & Baking

    Posted

    In his book Prasad, Kalra gives recipes for murgh ki burfi and a sweet lamb rice (made with a sugar syrup) both of which are meant to be eaten like sweets.Ugh... I shudder at the mere thought. I've also heard of 'delicacies' such as cabbage ki kheer and pyaz ki kheer. Has anyone tried any of these and lived to tell the tale?

    Just curious - wonder what they taste like.

    Suman

    hmm..between jaded emperors and desperate cooks.. :smile: 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?

    Enticing Indian beverages

    in India: Cooking & Baking

    Posted

    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- :blink: 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!

    Indian Food

    in India: Dining

    Posted

    next-chutney marie?

    The enthusiasm for Indian food is touching such heights that even the French food snobs can no longer resist its lure. The age-old Indian chutney, which is believed to have found its way to France through Britain, is being hailed as a symbol of modern cuisine by the French. Chutney and pickles are hitting supermarket shelves in a big way. .
    India is a lot nearer that you think," said Le Monde. "It is just on the other side of the Channel. It is in England that all the Indian foods exported to France are made." Parisian gastronomes say the chutney is an evidence that British taste may not be as bad as they thought
    According to the L'Express, three years ago it could only be found in a handful of specialist stores. French people had heard of it only through pupils who returned from language courses in Britain with tales of how they were forced to eat cheese with a spicy condiment
    . :shock:

    Indian bay leaves (tej patta)

    in India: Cooking & Baking

    Posted

    Gingerly,

    adding tej patta leaves to "rationing" rice used to be an old cook's trick in India, to try and make cheap rice taste (almost) like Basmati rice. Especially during the early years of Mrs. Gandhi's reign, when flour, sugar and rice were in such scarcity in India.

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

    Frightfully freaky fruit

    in Food Traditions & Culture

    Posted

    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 :laugh: 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 :wub:

    Indian Food

    in India: Dining

    Posted · Edited by gingerly (log)

    coals to newcastle?looks like it!

    A coalition of 93 UK-based Indian food manufacturers are planning to sell India samosas made in the UK. Not just samosas, chicken tikka masala, naan, kebabs, or any item that is par for the course at any eatery in India.

    Cardamom Seeds

    in India: Cooking & Baking

    Posted

    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!

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