RupenRao

Thanks Anzu, I will try the one with condensed milk this weekend! Rupen

Hi guys, I was wondering if any of you knew what we could use as a substitute to Khoya? Ricotta cheese and paneer mix is what I was thinking...but aint sure. Rupen

This might be of help to you: http://www.rupenrao.com/recipe.asp?rid=73

For the few months that I lived in London, I completely agree that the Indian cuisine in UK is much more popular, diversified and sophisticated than here in USA. I enjoyed my eating out trips in Indian restaurants there, it was so much fun!!! Rupen

Hi Monica, Yes, he seems truly classy! And he is from Aamchi Mumbai too :) Rupen

I love modak (thats what we call it atleast in Maharashtra). I remember my neighbor was from Goa and she used to make modak with rice paste. She had those modak moulds that she used to get the perfect shape. I also like the cashew modak or chocolate modak. They are yummy, and you get them readymade (it tastes like candy). Ganpati Bappa Morya :) Rupen

Hi, Frankly, I dont know whats the origin of this recipe. I use it the idli or even as a side dish. Typical with something south indian dish. We used to buy idlis from the *idli wallah* all the time in Mumbai. Once I asked him for the recipe for his chutney, he stopped acknowledging me since then! Then one day I managed to get it from him (about a few months later) I promised him that I will not share his recipe with others...oops, I did it again Rupen

Hi guys: this is a recent recipe that I uploaded on my website for peanut chutney. I was wondering if anyone of you have any other recipe for the same. http://www.rupenrao.com/recipe.asp?rid=70 Regards, Rupen

Yes, Even I hate using dried and freezed herbs, but I hate most to see them dry in the refrigerator and then throw them. I just dont like to waste food! I will try what Edward has mentioned. Thanks! Rupen

Hi guys, I am working on another part of my website, essentially TIME MANAGEMENT, where I would be writing my ways to preserve fresh ingredients, like garlic, ginger etc. since we require this a lot in Indian cooking. I was wondering if any of you guys preserve cilantro (like make a chutney) or curry leaves? I tried deep freezing curry leaves and using them later, but they lose their color and taste. I do chop and preserve my garlic and ginger for months. Kindly input. I would like to know how we make good use of the entire curry leaves bunch that we get at the Indian store. Regards, Rupen

Hi guys, Thanks for both the recipes. I just made Tindoray according to bague25, they were awesome! I have never put coriander, coconut powder and curry leaves in my tindoray, it was nice. Thanks! In a couple of days, I will try karela, have been pretty busy lately hunting for an AFFORDABLE RENTAL PLACE :) Rupen

Hi: I have some tindoray and karela at home, does anyone have a simple/easy/fast recipe for making these two veggies. Non-curry recipes would be fine. Edward: You made tindoray gujarati style right? Lemme know. Rupen

Left over rajma (not too runny though) or you can knead the dough with the rajma curry and make parathas, they are simply great :) Also, I would say, if you have little rajma curry or any curry, add some cheese to it (grated cheese) and place a tbsp or two in the center and roll the paratha. I love that! For sweet ones, I make them with jaggery, which is available again in the indian stores, it needs a lot of ghee as well to ensure that jaggery does not stick. Its maharashtrian I guess...my mom taught me. Rupen

My mango pistachio kulfi recipe: I got this one from one of my friends incidently from Bahrain too...seems like they have a monthly mag which features cuisine n stuff, it was cool. Sweetened mango pulp.................................800 ml Sweetened condensed milk.............................1 can Natural whipped cream................................8 oz Sliced pistachios....................................1/2 cup Using a hand blender, mix mango pulp with condensed milk and whipped cream until the batter is smooth and uniform. Add sliced pistachios and mix well. Pour it in a kulfi mould and freeze. Rupen

Hmm, seems like everyone uses the pressure cooker. I love toor daal and it takes forever to cook in the microwave, and then I have to puree it in the blender so that I get the same consistency. Thats too much for an impatient guy! I guess I will have to wait for another five days. Rupen