gingerly
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Posts posted by gingerly
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'video' -short stories by meera nair(not that one)'the curry leaf tree' in particular.
i think i might seriously have to consider this quote from sara suleri for a sig.!
"sometimes i wake in the night with a strange craving and can only whisper to myself'chicken patties,chicken patties.' "
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That thing you posted looks like a creature from my worst nightmare.
My immediate compulsion is to run away from it. You have forced me to rethink my personal food philosophy of "fear nothing, eat everything".no,no!Laksa-raise the bar!
another one we actually had in our garden at one time but were not aware that it was edible was this suitably named for this thread.my fruit book says the pulp is strained through thick cloth to remove the small needle shaped crystals(raphids)that could cause an unpleasant aftertaste.has anyone tried this?it sounds superb.spaghetttti-this one's ripe for the mother of all georgias! -
frightful,freaky and flourescent!http://www.hortresearch.co.nz/products/cit...plasm/bhcitron/-hoping they're in your part of the world for a' first hand' account
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i love jackfruit-keep them coming spaghetttti! see if you can get your hands on one of these!
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you could start a thread on indian/chinese chilli chicken recipes and it would likely outlast us all!http://www.deccanherald.com/deccanherald/aug222004/br2.asp
looks like you're on the right track-
Probably for the first time we are made aware that there is nothing authentic about Manchurian dishes in the Chinese cuisine and it was the ingenious blending of Chinese food and Indian preference that gave birth to this popular food all over India. The man behind this was Nelson Wang, a Chinese from Calcutta who later became a successful hotelier in Mumbai.mrs balbir singh from the early'60's includes a few indian/chinese recipes that she says are 'very popular'-ingredients include tomato sauce,green chilli,red chilli..
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altho' i have to say that its a bold woman who chooses to bartend in a not-so-upscale bar in india...have things changed recently? my views are probably outdated...
or as upscale as they come-remembering the case of a former model and bartender at a swank delhi club who was shot for refusing a customer a drink.i can't convince myself her gender had little to do with it.
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certainly but people still have their priorities..if i were an indian woman living in india, a loose "law" banning women serving alcohol would be at the very bottom of my list titled "anti-woman atrocities that occur in india"..
Lalitha-apologies for the abysmal quality of that link-not even sure of it's vintage!should have done some highlighting of my own-i had a vague idea that women were either banned from or severely resticted from serving alcohol(and i don't know what 'law for their own good'that is /was either but fact in india does quite often have the edge on fiction )and was curious to know if anyone here is more well up on that detail, which i think would be a factor in any hooters operations in india if they intend to serve wine and beer and still have an all female staff.and will the police wagon parked at their door a la kfc in bangalore be ..manned or womaned?
now here's what i dug out
http://www.thehindubusinessline.com/life/2...92900170100.htm
Shatbhi, a Mumbaikar, started her career as a chef in a Chinese restaurant, but was thoroughly disillusioned when she was not allowed to enter the bar area. "Women were not permitted to serve alcohol then," she recalls. But she had her moment of glory, when she became the manager of the restaurant and changed the policy.http://news.bbc.co.uk/2/hi/south_asia/242421.stm
-that's from several years ago so it seems like there is no official ban but local restrictions apply.At present, a local law stops women from serving alcohol after 8.30pm in restaurants and pubs.Bombay's barmaids say that they want to work an extra four hours beyond midnight because most customers come in after nine.
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On a more serious note, the law is anti-woman — not only are women not allowed to serve liquor, they cannot even aspire to become bar managers, which means women hospitality professionals work with a serious handicap, because a sound knowledge of bar operations is a must for a smooth climb up the career ladder. Ironically, hotel management students can’t train in a bar because the law bars anyone under 25 to serve liquor.
does anyone know otherwise?
buffalo wings in 'family style'dining already at tgif methinks!
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before i figured that curry leaves were in steady supply,i bought way too much and ended up with a lot of semi-dry leaves-i preserved them in oil and forgot about them because i had the fresh ones.about a month later i had a very pretty curry patta infused oil.should do that again sometime!
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What food will they be serving?
mango lasses?
that deserves another prize!quick!copyright it before mr.bedi eyes it! -
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"There is a window of opportunity that’s open. And if we don’t grab that opportunity, Europe will."
why do i have this feeling there's a key word in there somewhere..
I believe the keyword is in fact hidden in the word "opportunity", if you take away 8 of its 11 letters.
or add a few for the brand new take on an old classic game 'opportunity knock..s'..
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uhuh!and Lalitha-those lovely lasses in rainsoaked costumes are always 'married off'to their partners in frolic no?!
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"There is a window of opportunity that’s open. And if we don’t grab that opportunity, Europe will."
why do i have this feeling there's a key word in there somewhere..
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http://autofeed.msn.co.in/pandorav3/output...b8b97cbe9a.aspx
,India launched its latest assault on the lucrative taste buds of Britain this week when a Bangalore distillery unveiled its own brand of single malt in ScotlandIt will be distributed in Britain by Glasgow-based Premier Scotch Whisky, which is owned by Alastair Sinclair.Sinclair first came across Amrut in the mid-1980s when he was working as a consultant to the spirits industry. Since then, he said, Amrut had invested a lot of money in the distillery, which had resulted in "a very fine malt whisky indeed".
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lovely pics!had to reluctantly stop admiring the dragonfruit i bought to actually eat it-nice but looked better!reminded me of kiwifruit(texture)and tender coconut(flavour)
Jujubee-the tamarind paste in blocksmost is aged and mellowed a bit so you might get a sharper flavour with fresh,ripe tamarind.
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in anticipation of another batch coming your way-
wild plum pickle
3 lbs hard,green sour plums
1/2 lb garlic-ground
1/2 lb fresh ginger-ground
2-3 tbsp red chilli powder or to taste
2 tbsp black or yellow mustard seed-ground
1 qrt white vinegar
3 cups peanut oil
1/2 lb brown sugar
halve the washed ,dried plums but leave the pits in.sun dry on a tray for a day(or whatever the equivalent is in the oven)
grind together the ginger ,garlic,chilli powder and mustard using 1/2 a cup of the vinegar.
heat the oil to boiling in a pan,remove from heat and cool.
add the ground paste to the oil and stir over moderate heatfor 2 minutes.add the fruit,sugar and remaining vinegar.stir to dissolve sugar and cook until the oil rises-about 15 minutes.
cool and bottle.let the pickle mature for a few days before tasting.
i'm not sure if the lack of salt is intentional.
this from nahoums of calcutta via copeland marks.
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er..+2 again
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whatever you do-don't lick the measuring spoon..you have been warned
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one very commonly held belief is that the fish and milk/curd combination causes leucoderma.
okay ,so i just report this stuff.
edit:looks like a sequel to Monica's last contest-'name that fish!'
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Lalu's kullhar breaks even
NEW DELHI: Railway Minister Lalu Prasad's decision to replace plastic cups with earthern ware is expected to generate business worth Rs 16 billion for potters during 2004-05 if properly implemented, a study has said.
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the answer comes eventually
now since you're all posting pic of your sweeties-here's mine-no pond weed involved or maybe the fridge needs cleaning
heh!it's blurry but the crystals are reflected in the pool of liquid.
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The upcoming AICC session in the city offers plenty of food for thought
Here's what's coming up: A ton of marigolds and roses, a ton and a half of jalebis , a ton of moong ki dal ki halwa , 15,000 kulfis , a ton of cauliflowers, six tons of of paneer , 65 halwais from Chandni Chowk, a fleet of AC cars. All this and more is to be pressed into service for the All-India Congress Committee (AICC) session at the Talkatora stadium on August 21.
According to Mangat Ram Singhal, chairman of the food committee, "Keeping the prevailing drought and flood situation in the country in mind, Congress president Sonia Gandhi has directed that the session be a simple affair. While lunch and dinner will be prepared for 6,000 guests, breakfast is for 3,000 members. It will be an all-vegetarian affair
Neem leaves
in India: Cooking & Baking
Posted
http://www.chennaionline.com/columns/chenn...003/trees01.asp
http://www.kamat.com/kalranga/festive/yugadi.htm
is this done in other parts of india ?