Geetha

I feel thereis much to know if you observer yourself in activity I was not going to go on indepth so I realize I just wanted to know some stories and outcomes, sometimes I've ended up discovering new recipes too so it is fun and useful I didn't give credit to my moods until now now I do To me discovering is more of finding things new withing my own space not reflecting anything outside of it.. so I do these things to enjoy cooking when I repeat some ones process it is boring in time and excruciating but even if I am only changing the mode of cooking I will enjoy the process, I think I forget to look if it is done yet and instead watch the amazing changes in the food happening before me Then again its all musings that is what mood is about it vanishes to nothing enjoy it while it lasts however you can

Yes I would love to do that to think of the flavors it would infuse into food, it is worth trying to lug it despite the worse conditions of travel I would love to try the small copper or brass (colored or actually made with them) vessels too it will help create good dining etiquette and portion control I saw a mini kadai once in the stores and wondered what one can cook and I am still picturing it

I wonder if anyone has tried the non-veg version o rasmalai, its ingredients are khoya and egg, and the milk for liquid, I think this was the one I tried to get right after all... it tastes very different than the one from the only khoya. you prepare the mix with the same ingredients above adding the egg into it( 1 egg), and boil it in the milk as usual. and the shape of the rasmalai is like a pattis or rather flat instead of round.

I realize too that methods might be a main part of discussion rather than cookware itself, but when it comes to sauce pans vs wok there seems a very little difference in method both can be used to stir fry. I tend to gravitate to a vessel if not for months for a week or so and then I will change over to another kind of vessel and maybe using a sauce pan only if no other choice is a vailable so I am thinking interms of vessels does anyone remember this occurring too often

I got to know more about cooking after leaving India, I guess distance gives you a new perspective and some times a clearer one. I wanted to share those ideas I've used to substitute for standard cooking methods I learnt from my area of origin. Main theme to start with was does our mood tend to influence the kind of vessel or style of cooking for instance using a sauce pan inplace of a regular kadai or wok(other than due to lack clean ones).. Often times I am looking for a different texture (might I call that a mood ) so I tend to use a certain vessel. I put a list together on the kinds of cookwares steamer yet to be used Sauce pan Pressure cooker Dutch Oven Tava or griddle Baking (method rather than vessel) Kadai (a recent favourite of mine ) give us all other[moods and vessels cookwares] you've had in the distant past too maybe as a result of this I will know more about myself

I like the fact that you like the bitter taste. It is an acquired taste I did not first like it , only when my mom forced me to try a new version of the vegetable preparation did I get hooked on to its bitter taste so I understand how you feel about your curry too

Seems interesting I've not tried this version with cardamom and all the other ingredients but you could easily make it with a normal curry recipe for the basic sauce or gravy, and then add the bitter-gourd, maybe some tamarind if you are daring it might take the taste to another level or otherwise you may have an entirely different version of taste. Maybe you can do it with out tamarind to begin with I think you might know the basic gravy recipe with the onions and tomatoes if not you could follow any curry recipe just include the cardamom and cinnamon in the tempering. And jeera or cumin goes well too, and is very subtle in flavour. I don't know how ginger will change the flavour. You could add it coarsely chopped in 1/4 inch squares directly into tempering oil or very finely chopped along with the onions. Good luck with the trials

I love it too I make it with out cinnamon and black cardamom, and usually make it dry like a stir fry. Recipe: 2 melons cut into quarter inch pieces 1 or 2 tomatoes 1 green/yellow/ red onion 1 cup Water 2 Tbsp coriander pwdr 1 to 2 Tbsp chilli pwdr 1/4 tsp turmeric pwdr 3 tbsp to a quarter cup of oil 1 tsp Mustard and 1 tsp of jeera for preparing the sauteing oil Heat oil atleast 1 minute on medium flame before adding mustard and jeera. Add onion and let it become translucent or 2 min on medium flame, add tomatoes, (Cook Covered or uncovered based on the dryness factor to be acheived )lower to low flame to let the tomatoes lose their texture and become soft. Add powdered spices and salt and 1/4 cup water. Allow the water to be absorbed(if covered) or evaporate ( if uncovered) Let the steam be an indicator of the next stage, when the steam venting stops add the bitter-melon and 1/4 cup of water. When the water becomes less, add 1/4 cup. Repeat if desired for more even browning and deeper flavours of spice rather if you prefer your melon taste to overpower it may be best to stop. If a subtle taste of melon is desired or if the bitterness is to be reduced, repeat the step and in the end add some more coriander when water is reduced and stir on low flame. Other variation is to add egg white or an egg beaten up along with (preferably hot)1/4 cup water and then add coriander when it is dry. It is as good as adding coconut which results in a milder bitter taste. The gravy version is entirely different. Since bitter melon is prepared with usually a detailed instructions in order to lessen the bitterness. Would you describe more of your flavours like its sweetness/sourness factor too. I could give you a simple recipe on that basis

Sometimes scientific thinking goes a long way to disturb the things, and belief goes a long way in setting it right thats all that we have heard from very very experienced cooks fromm moms to grandmoms and so on I have practised this technique to perfection as long as my belief in their method was strong. I do falter sometimes disbelieving these things in unproved science It is more of consistency question so too is science and belief I don't know if it can be decifered by inspecting it is just to be followed in belief, thats is why some people ask to train along side so that they may impart some of their intuition and constant belief to their students Indian cooking can only be explained in this way the methods are similar always with total belief, for a foodie it is a new thing to learn to do but pays off a lot in terms of satisfaction edited:Oh a lot of minor changes to improve readability

your thread was really helpful got me thinking a little more on the method thanks

I wanted to add that I had this in US so I guess all of the materials are available here, I'm ok with some variations to the taste which I can remember to be very mild flavour but enough to be different from plain whipped cream Okay I admit I did have had a clue all along that it is whipped cream and flavoured with something but I've been wondering what the flavouring is or rather how I can get the flavourings in US thanks for your help

Ok seems fairly simple I will try making this. Although this is a healthy approach I would like to try out the other flavourings the site mentions too. Is there a good place I can get it from online or otherwise, edited: it means other flavours

yes it is a mousse, but made of cream only no egg whites. I couldn't correct the link above so here it is this page Thank you all for answering Geetha

I was actually referring to the cream topping, I think the cream topping is mixed with this flavour giving liquid (which is also used to glaze the dessert) called ripples by the company I was wondering if the product is also called by other names here I'm not interested in the glaze at all only the cream topping although glaze might take to another level I am looking seriously for any commercially available product close to this dessert, I think it is like ice cream over a dense cake or cookie crumble I don't know exactly

Any ideas to make this topping there also some information about it here webpage and here Actually I don't know the desserts name I loved it the only time I had at a reception banquet please help I have looked for the likes of it all over the place I am entrusting this to anyone who can take a guess (edited by host nightscotsman to fix broken link)