gingerly

i don't make them too often and i know exactly why last favourite was from jasleen dhamija again-basil,amchur,chilli powder,crushed peanuts,oil and salt mixed to a paste(o) and used as filling.completely addictive.

i do a condensed milk and cream version too but i like to stir in some malai.orange flower water and almond was very good.

deadly secret weapon number one

http://www.hindustantimes.com/news/7242_955776,00180007.htm anyone sleeping under your table is part of the decor..

don't know if these are of any help-http://www.agriculture-industry-india.com/...ties/cocoa.html not sure if that is a general statement.http://www.domain-b.com/news_review/200006...00608newsa.html from the second link which may be problematic- if i had to take a wild guess as to the source of that cocoa,i'd say somewhere in indonesia or thereabouts-or maybe they're confusing the competition and it's the other end-say mauritius!or maybe it's just someone in the copy dept. who's had his/her doshas realigned by deepak chopra

chocolate,banana,walnut cake leftovers topped with blueberries,a little sugar and cinnamon and baked again-very good!

http://timesofindia.indiatimes.com/articleshow/789522.cms

basil is one that fits in very nicely in some indian tomato based recipes.also good in aloo tikkis.deep fried sage is quite lovely with potato as Ammini mentioned.i could see it working with paneer and onions.hmm kitchen experiments time again!both flat leaf and curly parsley work very nicely in persian style rice.

there's a MAN in one...

not very fond of radish in most cooked forms-mooli parathas only if really hot and fresh.love this salad made with the little red radishes sliced,salted and mixed with lime juice,walnuts and some segments of orange -i like pomelo.and as the author cautions'only in the afternoon.'heh!

is this the ever popular round brown pastry that is found all over the south? I've asked everyone here about it's "japanese" context and nobody knows. I guess somebody must have introduced it first and the rest is pastry.Wat 2 do we r like this only! japanese most commonly -also japanese drums-that might hold the key to its name i(lah de dah)say japonais so one might recognise the original.i found a recipe years ago in an english cook book and proceeded to painstakingly reproduce the dratted things.in the circumstances,it was way too much effort but good nevertheless.basically two rounds of nut merengue sandwiched with butter cream and iced with a lovely brown dot on top.j n bakery makes the best ones-you wouldn't think it coming from the sweltering plains of coimbatore but stranger things have happened! edit:http://www.globalgourmet.com/food/ilc/0499/dacquoise.html -

aha!i think..

can anyone explain the significance of the first chocolate wrapper under israel in this collection?

whatever can you mean Episure? i guess so- not nearly as much as i'd like to have-benefited greatly from the generosity of friends too.kashmir to kanyakumari,india is one big grazing ground.(sounds of relentless chomping..) my google eyes turn up this .er,yes..i wonder though what the young mans target market will be since people are happy enough to pay vast sums for the je ne sais quoi that is ooty chocolate as is.i think the chalet suisse people and also the nilgiris brand have foreign returned qualifications behind them-may be worth a look.or perhaps a short stint under the tutelage of one ceo-gourmet india?save his parents some money!next time you're in ooty check for the japonais cakes from j n bakery in coimbatore. kandos seems to be sri lankan with a malaysian connection. guess that explains'upali' Shiewie.kandy-kandos? oddly enough,the first time i can remember seeing it in india was in ooty,along with hai tai gum and other goodies from s+se asia think there must have been a smuggler source for those things.the kandos cashew nut chocolate was particularly memorable for having whole,fresh tasting nuts in it. now i'm reminded of two more brands-lotus and campco.wonder how they're doing. ok so who else collected chocolate wrappers?! barabpapa,barbamama..

association of course for the most part.continued eating indian chocs well after reading all about nickel and grime.heh! since Episure has taken things off road by bringing up ooty chocolates(king star was the place to go way back and they made super stick jaw too),i'm adding milk lollies from kalimpong,kwalitys toffees from dhera dun,barley sugar twists from calcutta.. i have battle scars from my dealings with these

http://members.aol.com/anitamathias1/matr.html hungry yet?

steamed,melted ghee/good butter,really fresh grated coconut and sugar.luvly

twisting by the pool fondue?

+2

he's just a likkle wulf and he's hungy..

as Monica mentioned earlier,malai is really 'top of the milk'-super premium!http://www.ruchiskitchen.com/ruchiskitchen...s/Common.htm#12 various stages of processing described here.possibly you were given some baked ricotta?it does appear regularly as a subtitution in recipes.there's that clotted element to raw malai( that you find in kulfi )that was cunningly recreated by some unscrupulous dealers in india using blotting paper!or so the story goes.. we are like this only

hey!go wild in the country! and take some kiwi fruit along! edit:http://www.huberspace.net/80s/fads/food.php that should have your senses working overtime tryska

http://www.asiafood.org/glossary_2.cfm?wordid=2533 ?

fig ice cream,jam-ok not particularly indian.anjeer rolls from pulla reddy.good stuff.have a recipe for date and tamarind chutney somewhere that would probably be good with some figs thrown in.

this is the crop from a handful of seeds from my spice cupboard-wasn't really sure they would germinate but i guess i should have planted again as soon as i saw the shoots.will try another lot as kitchen plants!