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  1. While waiting for helou to post her recipe for my second try, polished off the shanklish in a salad. Behemoth, it was too strong for me on its own, your suggestion was very handy.
  2. Finally,the tasting - too blue cheesy for me and not enough salt.Will up it to 2 tsp the next time.It doesnt taste salty at all now. The mold had to be scraped off with a knife but there were still patches of green on the shanklish even after washing it well.Is that okay? Just been conditioned to think that green mold isn't safe for eating..
  3. The balls are fully covered with fuzzy mold...in fact most of the jar is.It does smell better now than it did initially. After scraping the mold off,is it rinse and dry or no rinsing at all? Any suggestions?
  4. No camera and so no pics .This is one place where the pics wouldve been very useful. We are in the process of moving out of the country and all our stuff has been shipped. Can't cook much now, so thought i'd try something which I'd been meaning to try but never did. Edited to add: Now smells blue cheesy and has white hair sprouting on it
  5. Update - Let the rounds dry for a day and a half , put them in a loosely covered jar.Smells moldy ( but not spoilt ) and there are a couple of green spots of mold on each of them.
  6. Couldnt resist tasting - creamy and delish. It tasted properly salted ( a little on the higher side, like a cheddar ) , not predominantly salty as feta. Should I add more?
  7. Have started a maiden attempt at making shanklish using this recipe. I started with about 1 lt of milk (after burning another 1.5.It ,thats what was left . Definitely dont follow the instruction of heating the pan till water sizzles ).Made the yogurt and refrigerated it for 4 hours. Added 1.25 tsp of kosher salt dissolved in 1/4 c water. When the water was stirred in,the X completely dissapeared.The whey separated well before it boiled, but I let it come to a boil before removing it from the heat. Drained and placed it between two thick cotton towels and placed a 28oz can on top. It was ready to roll in 2 hours. Added a little cayenne and kneaded it well till smooth and glossy.Formed 3 golf sized balls which are now drying out between paper towels.
  8. ravum

    Savory popcorn

    I'm looking to make something at home,I've seen some on shelves but havent been able to duplicate them well enough at home. Jaymes version is caramel popcorn and is baked for an hour.The popcorn is well coated with the caramel and toasty by this method. When I've tried savory versions,the toppings dont adhere well to the popcorn and most of the seasoning is at the bottom. The parmesan and truffle idea sounds great....we will try that the next time we open a bubbly. Is the nutritional yeast added to oil before popping the corn or just sprinkled on top?
  9. I've been addicted to Jaymes caramel popcorn for some time now (Thank You Jaymes!!) and was wondering if savory versions of flavored popcorn exist?
  10. They are called papdi here even in our regular grocery store (which stocks a very good selection of ethnic veggies).The frozen papdi from Indian groceries was too stringy...anyone have any luck with it?
  11. Episure,saw this just now,sorry for the delay in replying.I have tried both methods and it doesnt seem to make much of a difference.The only thing to remember if using water is that if the water is too warm,the soda reacts with it immediately and then the batter doesnt rise as much. I mentioned the oil method as thats how I was taught and was remainnig faithful to the original recipe.
  12. bong,have never measured the water and so dont want to give precise measurements. Will try and explain how batter should look like.It should be about the consistency of a pancake batter.Slightly thinner than a bhajia batter,but not very runny either.A little extra/less water wont make too great a difference
  13. ravum


    Your version is pretty much the same as ours.It was either made with toor dal or omitted the dal and added a whole head of garlic instead.It was served thin,as a cold remedy but I loved it even otherwise. The garlic version is an acquired taste but is awesome.I had absolutely no idea that the french used kandathippili!!.
  14. Here's my recipe: 1/2 cup toovar/moong/chana dal 1/4" ginger 1 - 3 green chillies hing sugar salt Lemon juice/sour yogurt 1/2 tsp fuit salt/ 1/4 tsp baking soda Soak the dal for 4 hours.Grind to a paste with ginger,green chillies, hing,salt, sugar (traditional, but I omit it).If you are using sour yogurt,use that to grind,or use water. If using water,add lemon juice.Taste the batter for salt,sourness and heat.It should definitely be a little sour so that the soda/fuit salt works properly.The consistency of the batter should be like idli batter. Bring water to boil in a cooker/steamer.Grease a flat tray well.Mix the fruit salt/soda with a tsp of oil to a milky solution.Add this to the batter and mix well ,but gently. Pour into the tray and steam till a skewer comes out clean (approx 10-15 mins) Tadka - mustard,green chillies,white sesame seeds,cilantro leaves and 1/2 a cup of water.Coconut sprinkled on top. You can add grated carrots,cabbage,chopped onions,methi leaves etc to this batter.I also like to use tomato puree to grind.
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