da_coolestofall

I love zucchini sandwiches. You just cut log slices of the vegetabel(a bit thick) and then pan sear it. When it gets kinda soft and will leave a lot of juice, take it off the heat and sprinkle some salt and black pepper on it. Now take a fresh slice of bread, apply a thin layer of mayonaise, pile on the zuchhini like you would for pastrami or some sliced meat. Add a little mint chutney on top (optional). Put another slice on top and you got yoursel a great veggie sandwich.

Now Monica...arent you impressed a 23 year old's cooking skills :P Ahhh the yogurt sounds yummy. I generally eat yougurt with the karela, but soaking them will reduce me using another katori

I was in India this winter and having Chili Paneer pizza was definitely one of the highs.

I have a karela recipe, for some odd reason I have always loved karela, even as a kid. 1. Wash and peel the karelas but keep the peel. 2. Slit them in half so you have pocket like things. Scoop put seeds if there are some tough ones. Sprinkle some salt on the karelas and let it sit for a while. It will leave some water content, this will reduce the bitterness a bit. 3. Sprinkle the peels with some salt and let it sit as well. After a while, sueeze out the juice using your hands and discard the water. 4. In a small wok heat oil. Add finely chopped onions, dhaniya(coriander powder), red chili powder, turmeric. Now add the peels and saute this mix for a while, it should be pretty dry. Add some coarsely groung saunf(anise seed?). Add amchur powder (raw mango powder) and take it off the heat. 5. Squeeze some of the juices out of the slit karelas and discard all juice. Stuff the karelas witht he mix and tie some string to ensure it doesnt spill. 6. Use a realtively flat pan and heat soem oil/ghee in it. Shallow fry the karelas at low heat for a while till it auires a nice color. Cook on low heat for a while. If the karelas are exceptionally tough, you can cover the pan for a while. But cook it uncovered for the last 5 minutes so it acuires a crispness about it. 7. enjoy with hot rotis. ITS EASIER THAN IT SEEMS.

Thanks for all the info everyone. Lets see how far i go in my cultivation endevors

Welcome to the forum ! I'm curious about the kali masoor dal - could you please elaborate? Suman Kali masoor is just whole masoor with the cover still intact.

We moved into a new house and have a ton of space in out backyard. my mom wants to start a herb garden. We got mint from a farmer's market, and now its flourishing. She planted some dhaniya too, but it bolted. so now we have another round in there. I also planted basil from seeds that seems to be coming up now. But I really wanted to have Tulsi and Curry Patta. Does anyone know of a good source in Southern California. I woud much appreciate it.

Kali(black) masoor dal with basmati rice, a spoon of ghee(clarified butter) on top. Served with papad, not fried but roasted over open fire and mint chutney. This shall be my last meal.

Oh if you got the leaves attached to the raddish, ny grandma used to make this sabzi with them but inly if the are tender. i must warn you though, it smels kinda funky. I cant find the recipe right now, but I'll try to get it. Alterntive names are mooli saag, mooli bhujia/bhujiya, mooli bhurji.

Oh sizzlers are so big in Delhi right now. They used to be served in the 80's by a select few restaurnts like "Gola Sizzlers" in Connaught Place. But now every hole-in-the-wall palce is selling them. I visited in winter 2003.

Oops I guess i should have done that before, but i didnt see like a FAQ or New Member post. Anyhow, I am originally from Delhi/Noida. I have been living in Southern California for aboutthe past 6 years. I just chanced upon thios forum and I am glad I did

I used to eath these tikis in Noida(suburb of delhi), where what teh guy did was instead of mashing the potatoes, he boiled them and then used a grater to grate the potaoes. This made them extra crispy. Plus he only fried them in clarified butter. His were not as thick as the ones inthe picture, they were thinner and bigger. He fried them a little and then applied some pressure on them to make em flatter and fried them again. high in calories tho!

Anyone know of a good/decent Indian restaurant in orlando Florida, if possible around the disney world area. I am going to be there in the early part of september and you know how Indian people start craving Indian food soon into a vacation. Also i did not see any reccomendations for Southern California. Truthfully I havent really found any good ones myself. however here are 2 decent ones. 1.Woodlands: this is a primarilly south Indian restaurant but the chhole bhature were to die for the last time I visited. They also have a pretty good South Indian lunch buffet on weekdays. 11833 Artesia Blvd Artesia, CA Phone: (562) 860-6500 2. Tangra Bistro: This place serves both Indo-Chinese and thai influenced noodle dishes. Its pretty good, and the prices are reasonable. unlike other Indian restaurants the location is very spacious and conpemporarily decorated. The chef is a Chinese guy brought up in Mumbai, so his cooking is influenced by the chinese food available at "chinese vans" in India. One drawback though is that the chicken used on my last visit was kinda tough an stringy. 11305 183RD ST. CERRITOS CA, 90703 (562) 865-6109