Milagai
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Posts posted by Milagai
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shouldn't all this be about goat rather than lamb?
milagai
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i almost pointed out the same thing, but many
others had already done so.
also: i know this is a hindu thing (for the same
reasons), and perhaps maybe also
a jewish thing too? can anyone give me the facts on the latter?
is this also the practice anywhere else in asia?
e.g. SE or E asia?
milagai
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i prefer savory pancakes;
sweet ones are ummm too sweet.....
among my favorite are the corn pancakes with
roasted red pepper sauce as served in the
cafe de la paz in berkeley CA.
is it still around?
fantastic food and inexpensive! it was
just a block from our apt....
i miss urban life...
milagai
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i have a craving for tomato fry and chapati - but my recipe for chapati makes sooo many!!
i am terrible at splitting recipes - it never works out.
does anyone have a chapati for one or two recipe?
why don't you freeze the extra chapatis?
they freeze and reheat beautifully....
i always find it too laborious to make only 1 or 2 chapatis so
sorry i have no recipe for small quantity....
milagai
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Another picture of the item that I like so much for breakfast:
Royal Sweets calls it julli, but I've never seen it elsewhere, and web searches don't show much (possibly because julli and alternate spellings turn up so many other results). Anybody else familiar with it? Each piece is a serving, about 5 inches in length.
these are so mouthwatering!
you take great food pictures.
i desperatately wanted to claw that dosai
off my screen......
i can't seem to find a drooly emoticon,
which is a sad omssion for this site
thugh there's a " barfi" one
and julli is a totally new thing for me.
are the owners of this shop bangladeshi by any chance?
is this a bangladeshi item?
eastern part of subcontinent much has
much more of a milk products subculture,
especially sweets. bangla sweets are legendary
especially seemingly endless variations on
the chena theme.
and do you have any indian background?
if not, you are one of the (apparently) few
non-desis who really enjoys indian sweets!
most who have not grown up with them find them
not that appealing, even if they like indian food overall....
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W i l d guess here: something from an Indian restaurant? Lassi and pan masala, you know those beetle nut palate cleaners?
I'm so totally in love with your blog, therese. So informative, educational & engaging (and the riddles are so puzzling & too much fun!
).i am also certain that it;s paan,
and lassi, and some kind of burfi type dessert?
love the pictures of your kitchen, but am little puzzled
by the title of the thread: have you already remodelled
your kitchen (it looks wondrous) or are you planning to?
if the latter, why? it looks perfect as is....
milagai
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also try indian / pakistani markets where you'll
regularly get goat meat.
also recipes from these regions.
milagai
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A friend is making a business trip for three weeks to India and will spend about a week in each of Bangalore, Mumbai, and Chennai.
among other newer eateries, there's one in indira nagar on 100 ft road
(that's the name of the road) which is devoted to chettinad cuisine.
VERY spicy.
they should definitely sample indian chinese cuisine in bangalore.
i'm lucky enough that in my off beat neck of the us woods we
have an indian chinese place!
i gained sig weight there last weekend......
i'm sure episure will have great suggestions for bangalore...
milagai
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A very enthusiastic YES!
Yum....in a fish curry, in bhindi bhaji...
I've never had a fried one yet though...
There's deep-fried southern US style: sliced,
coated in breading, and deepfried. pretty good.
also indian style: slit, stuffed with a spice mixture,
dipped in a chickpea-rice-flour-buttermilk batter and
deep fried. heavenly! has to be eaten straight out of the pan
though. you can also do some kinds of fish this way.
milagai
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Agree wholeheartedly with Jason. I love Tater Tots! After a long workout, there's nothing more satisfying than deep fried Tater Tots.
Along the Indian tip, I love frozen Paratha. Specifically, <a href=http://www.e-qualityfoods.co.uk/info.asp?cat=50&product_id=975>Pillsbury Paratha</a>. I usually have a friend in Jackson Heights, Queens bring a few packages to me when she comes over. I've also been finding non-Pillsbury paratha in the freezer section of a few of my favorite Chinatown stores (both Manhattan and Brooklyn).
Also, I've been buying frozen shu mai and frozen spring rolls from my favorite Chinatown butcher. Made in house, they're the perfect late night snack.
Finally, Amy's. Relatively healthy and tasty. My favorite is the Santa Fe Bowl.
lucky you! i've always had bad experiences with pillsbury parathas,
(often blackened)! i like the deep parathas better....
my favorite heat and eat are the chapatis and parathas made by our
local chapati lady! great institution if you can find one in your area...
milagai
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family loves pakoras ( i use a batter of 2/3 chickpea flour = besan;
and 1/3 rice flour for crispness).
but i make it rarely because adults are watching their weight
and though i supposedly make it for the kids, we can't
keep our paws off them.
same story with pooris and parathas.
kids also love papads, and though you can make them in the mw
or toast them over the gas flame, i fry them as traditional,
again for the kids. these i make ~ once a week.
milagai
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of course yes!
what's not to love about this divine pod?
most indian kids love this veggie, including mine.
to echo several previous posters,
people who hate okra or think its slimy
have never had indian recipes,
and / or they just can't cook!
give it another shot folks, with a GOOD
indian recipe, and use fresh, never frozen okra.
milagai
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Geetha, the khoya I get from my grocer is milk that's been reduced to a solid and is rock hard. There's also a few recipes for khoya floating around that follow the same process - evaporating moisture from milk. Could khoya have different meanings in different parts of India?
From the context of a few gulab jamon recipes I've seen, Chhena is a loose, unpressed version of paneer (similar to ricotta).
n the south, like geetha said, khoa is used,
aka tharattipaal, which is the highly evaporated milk.
paneer is not widely used in the south.
khoa doesn't (to my knowledge) have different meanings
in different places in india.....
milagai
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I was a vegetarian throughout most of my twenties, for two primary reasons. First, health. I’ve always had stomach problems and, while in college, I heard that meat (red meat in particular) can be very irritating to the stomach. I removed meat from my diet and found an immediate improvement in my stomach. Also, contrary to the whole anti-carb diet thing, I lost a pretty dramatic amount of weight once I eliminated meat from my diet.
Second reason was environmental. The resources expended and wastes produced in meat production grossly exceed those of vegetable protein sources. A read through “Fast Food Nation” illustrates this (and will eliminate any craving for meat products pretty quickly).
I was never a rigid vegetarian (with occational meat indulgences on special occasions or when I had a major craving), but fell off the wagon when I married a die-hard meat eater. My diet is still primarily vegetarian, but I’ll eat some fish or seafood, or even indulge in an occasional steak.
my family: we're vegetarians but i was raised non-veg
and then "recovered" and went back to veg after marrying
a die-hard vegetarian.
my family tradition in s. india is vegetarian, but my parents
(both scientists) raising us in the 60's fell victim to the prevailing
wisdom at the time that meat = healthier and more nutritious.
but being non veg in india is very different from being so in the us.
there, we ate meat about 1-2 times a month, max once a week
(due to expense and logistics). then, meat was not the central
hunk on a plate, but one of many small side dishes. very different.
my husband, a corn-fed midwesterner, read "diet for a small planet"
and decided to go veg. since i do the family cooking and we want
to raise our kids with one consistent message, i went veg too.
since i was raised
being very familiar with tasty veg dishes and knowing how to
balance meals, it was not at all hard.
husband travels extensively internationally in line of work
(developing countries: africa and asia) and it's mostly been
easy for him to find veg food everywhere. africa is full of
decent indian restaurants, e.g.
he does go against the stereotype of meat-devouring rich
westerner, so he has to get past the raised eyebrows, but
then good food is produced....
our kids can choose whatever they want when they
are grown and do their own cooking and grocery shopping.
if their idea of teenage rebellion is to sneak down a cheeseburger
then i think i'm getting off lightly.......
milagai
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Did anyone ever clarify chai and prix fixe? Varmint, good topic! Suddenly I can't recall pronunciations I'm unsure of, but I'll know where to go the next time I'm stumped.
I'm also eagerly awaiting a lesson on pronouncing "chai," but I can help with "prix fixe." It's "pree FEEKS" And if you want to get it absolutely right, the "r" is pronounced at the back of the palate as if you are about to expectorate -- but make that throat-scraping sound subtle and don't overdo it, or it'll be like high-school French class all over again!
huh? is it that obscure? chai = ch like in church and ai like aye aye sir.
milagai
(rhymes with chai)
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I'm in Los Angeles. Most Asian restaurants have chopsticks on the table. Except the Thai places. I would assume that Chinese-Thai people eat with chopsticks. Or is that an incorrect assumption? My wife asks for chopsticks at Thai restaurants. Sometimes she just looks at the fork and then the server and the server immediately knows. Alot of Chain Chinese places automatically hand out forks, but there customer base is mostly non-Asian.
I've noticed though that in LA at least a lot of Non-Asians seem to have pretty good chopstick skills. I can't use the thin silver or metal Korean chopsticks. Lucky for me my in laws keep around some wooden Japanese style ones with the pointy tip. I stabbed my chopsticks into my rice when I first starting using them. Everyone at the table gasped and got a little upset. I don't do it anymore.
My wife moved to the States when she was five. This is apparently before most Korean children learn to use chopsticks, so she started learning when she was nine.
I thought chopsticks were not traditional to Thai cuisine / dining?
That's why they're not routinely offered in Thai restaurants....?
Am I misinformed?
Milagai
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This is the most fun topic I've seen in awhile!! Love it.
But having never been married, I have no reception food of my own to contribute...unless you want to hear about the six (or is it seven?) weddings I've been in!
why not? do tell!!
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my wedding (~ 11 years ago now) was small by indian standards:
only about 300 people since no-one from my husband's family
could make the trip from the US.
(that's right, he is not indian in this birth, but given
his enjoyment of indian food of all kinds, must surely
have been indian in a previous life).
for them we had a second ceremony and a second feast in the us.
but the indian feast(s) consisted of breakfast and lunch
since our actual wedding ceremony was in the morning.
our typical tamilian wedding ceremony was vegetarian,
eaten off banana leaves (yes, with your hands
though stainless steel spoons are provided
for the westernized), and people eat sitting in rows
with the serving staff running up and down the lines
ladling the food out of stainless steel buckets:
here's a link with a typical menu selection
from an old egullet india board discussion:
http://forums.egullet.org/index.php?showtopic=47694
but my actual feast had fewer items:
breakfast:
south indian coffee "by the yard"
idlis
sambar
vadais
uppuma
yogurt
lunch:
servings of rice (rice + different dish = 1 course)
so this was multi course I guess.
rice + drumstick sambar
rice + rasam
rice + spiced buttermilk
rice + yogurt (with pomegranate seeds in the bangalore style).
side dishes:
green beans + coconut curry
plantain curry
carrot + cucumber kosumali (salad)
mixed veg koottu
dollops of ghee as needed on the rice,
yummy pickle
dab of salt and sugar on the side
small slice of banana and sugar
appalams (papad / pappadum)
dessert:
rice kheer
gulab jamuns
we didn't get much breakfast because we were stuck
on the dais with varios ceremonies going on.
someone smuggled us a couple of bananas.
but my mother, bless her eternally, saw to it that
we were smuggled out and given a good lunch.
you bet i remember it.
even though the menu is almost identical to
almost every other tamilian wedding i've attended,
the food is so sublime and the caterer was first rate
so it stood out.
we repeated the feasting when my sister got married
~ 3 years ago, and though busy again made sure we
all stuffed ourselves, thuogh this time around i had
to make sure my kids were fed :)
i'm looking forward to the next round of family weddings
this summer. it will be in cleveland, ohio and i hope
the local caterers can match the standard i'm used to
(said snobbishly)
milagai
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hola susruta:
some thoughts:
1. i love veggies and fruits, so even thinking about
meeting the new guidelines was not painful for me.
in general, my family eats a fairly good amount and variety
of fruits and veggies. it's this 9 a day thing that's baffling,
especially now when i suddenly need to control calories as well :)
i am not even trying to meet the exercise guidelines.
i exercise a little bit, but nowhere near the recommendations.
2. another thing: if we actually adhere to all the guidelines for
diet, exercise, sleep, work, socializing, etc etc etc that are put out
they all add up to more than 24 hours a day (one of my colleauges
actually calculated it) :)
3. when tropical fruits are in season my fruit intake does go up.
4. here's a link to an interesting article in today's new york times.
you need to register (free) i think if you have not done so already
to read it, and i am not sure how to post the whole thing here
(too lengthy), so just take a look at it.
it's the moaning - groaning of a man who lived by the typical
USA diet trying to meet the dietary requirements. he is in basically
great health in terms of weight, BP, cholesterol etc. but
interestingly he said that the new dietary guidelines would require
a whole cultural shift for the average american, as most do not
eat so many veges normally. he said people of asian origin
would find it much easier....
http://www.nytimes.com/2005/01/23/weekinre...d=all&position=
milagai
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Milagai,
It's better to feast on these zero calorie X rated pics than visit a mithai shop.
I still remember your lamentations on Mangoes, wait another 4 months.jee haan Episure!
I am trying to base my diet on Birbal ki Khichdi!!
here is a link for those unfamiliar with the stories of
the greatest Mughal Emperor Akbar and
his court philosopher / wise man / jester Birbal:
http://www.geocities.com/shishusansar/birbal/birbal41.htm
Milagai
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hey susruta: great topic and one i've been thinking about
for a while.
i generally agree with you.
i've been trying even to get the 5 a day recommendation before
they changed it to 9 a day! and it's hit or miss depending on
whether the sabzi made that day is aloo or what.:
even though the basic menu for the family is the same
every day, my husband eats a LOT of fruit so he can easily
meet the requirements.
my kids eat less, since they have smaller appetites overall;
i am hit or miss depending.....
a typical day:
breakfast:
toast, coffee (milk for kids).
husband eats fruit, neither kids nor i have appetite for it.
snack: kids typically get fruit or veg in school.
sometimes i take some fruit to office (i'd say 3/5 of the time).
lunch: usually about 2 servings of veg here (for me)
less for husband, maybe 1; and kids get ~ 2 but smaller quantity.
snack: kids get something in school, again ~ 1 serving.
i sometimes pack fruit or salad for a snack (again 3/5 days).
dinner: repeat of lunch.
but its kind of hard for me to reach even 5, let alone 9!
my parents do better in india since they are both fruitaholics....
milagai
ps: re your screen name: are you a physician?
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you guys are KILLING me with those lovely lovely pictures.
a cross between food porn and food torture.....
here i am on a strict diet!
i was the kind of person who could eat anything and stay thin,
so i never developed self-control re food.
suddenly last year i porked out.
even if i LOOKED at food i gained weight.
had to buy all new pants as could not fit into old wardrobe.
went to doctor and they said:
"madam, you have crossed XX years, what do you expect?
metabolism will slow down and you need to adjust accordingly".
haaaii....
milagai
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The two food environments i'm familiar with:
US and India: beans and soy chunks are much cheaper
than meat and stretch much further:
e.g. cans of beans such as kidney beans
or red beans or black eyed peas in the US often
run 2 for 1$; and when cooked up, feed my family of 4
for about 2-3 meals. Can't beat that with a stick,
even when you factor in the onions, tomatoes, spices
etc that the recipes call for.
Luckily I know how to cook these very tastily and my
family loves them so I don't have any negative
attitude to deal with :)
But in the UK are beans etc as cheap / cheaper than meat?
If yes, how about using them to substitute / supplement
more expensive meals?
Milagai
Lamb Curry: Cook-Off 4
in India: Cooking & Baking
Posted
but not impossible, given the general proliferation of
indian/pakistani/bangladeshi; middle eastern; caribbean stores etc.
i am sure egulleters would enjoy rising to the challenge of
getting their goat...
i believe there is a big taste difference?
even factoring in all the spices etc.
milagai