Geetha
-
Posts
201 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by Geetha
-
-
At last 
I've put to use my muslin cloth I bought and over stored for a year now. I've got my curdled milk hanging on my kitchen cupboard knob talk of innovative use of shelves. 
Any one knows how ever long it will take to dry up a little ..
Another good things about this things is that it uses your senses and reliability on them only for instance how to curdle how long to do it etc differs from milk to milk I think.. any way the result here doesn't matter at all to me it matters enought to try out the authentic recipe once in a while. I love getting dirty with mud any day to doing it with curl of milk really.
I am getting a lot of tolerance level topping and I seem to be pushing the limits here to my tolerance of smell of milk.. I saw one topic on other forum on what are smells you like oof food in mesmerising myself I came to look for answers here in this forum of course.. but then I can still not think of any one in particular but one smell I do not like is of milk Thanks any suggestions will be helpful in future for I am a Rasmalai fan for future too
-
Indeed you've guessed it right my friend and my parents too have known the right thing in naming me so.. my husbands name is Govind Love Hope it happens as you've perceived it to.
Indeed you're shankara too and all of us are equal as humans and avatars all at same time. No pun here:)
-
After deliberation I've decided to use the following ingredients for making rasmalai
They are:
1. Whole milk
2. Heavy cream
3. buttermilk
4.Using the churn in sugar syrup
5. Using sweetened milk whole or other ones I have at hand then
6. Kheer made separately and cooled as described using my mix
Hope and pray it comes out good. I have thought of other ingredients but as these are available store bought I'm opting out for these, riccotta cheese will be used if ever later as quick fix to any go-wrongs.
Any I should be trying now instead of writing any more.. so I will start to make now. Thanks all of youRegards
Geetha
-
Michael Liaskonis' menu at Le Bernardin in NYC is interesting -- he lists his desserts by primary flavor:
You might have to give me another link as I'm unable to do anything with Acrobat Reader and my desktop crashes on me I am fixing it in the meantime.Regards
Geetha
-
wendy,
i vote for simple and evocative - look at each creation and think - what are the elements i want to convey? personally - i'm a huge fan of the ingredient list.
i think maybe since people trust you - you can take a little license. some dishes (like cookies and frozen souffle) are pretty self-explanatory. maybe instead of trying to rename them - you can add the 'alongs' in the description
oreo crumb chocolate torte - caramel and chocolate sauces, pouring cream
vanilla bean souffle - roasted strawberries
assorted cookies - selection rotates daily (implies - fresh, yes?)
by the way - i'd love to try your souffle sometime - it sounds delicious!
I really don't know if I should add to your burden here to name your creations, which are truly creative and fun, but I have and already overburdened mind here to unload a few questions. May be I should try to add but then youre free to make it a thread of its own on account of its nature of question.
For people like me who have been living in other countries and grown used to a certain specific way of calling few desserts certain names I have found no use of those terms when I arrived here, for instance the sentence from the quote rings in my mind now when you say cookies and souffle names of dishes are self-explanatory, surely I would not be able to agree on this, since in India a simple idea of biscuits are generally what are cookies or rather used to be, and souffle I still cannot determine if I learnt it from my mom was it right or are you in America calling it by another name..
Well all is right when the tastes are good and delicious, my only problem lies in finding our their recipes or even if I want to go to a restaurant to taste them few dishes whose name I don't know correctly. hmm.. how can I describe more ..in detail, may be I should have ot give the recipe in order to know what it this dish after all..
I thought of another idea that could remedy my situation. Is it possible to suggest a good book that may give a proper history and recipe along with it of each dessert.
For instance cassata that I was lloking at in thread some place was made of riccotta and cream only, but I have never known cassata of any other kind except in ice-cream shops wherein there are layers of different flavours of icecream sandwiched between layers of cake.. there are immense differences I perceive in the naming conventions that exist elsewhere. So I urgently need recooperation and ugently request a suggestion of a good book describing in full these elements to clarify my appetite for knowing more about these and other desserts.
-
I had once been to a trip to Jaipu Rajasthan, and on the way our teacher/guide took us to a road side restaurant where they sold Kachori's, I want to describe it to you and maybe find our how or ask a hint of how possibly it could have been made. Anyone.. who knows here tell me
It was dome shaped, consider the serving dome that are used in restaurants to cover the plates, add the cover and plate together, well it was of that shape and configuration, with a layer of coating inside of the dome shaped and on the plate too. Now in between space was not filled with any thing as far as I remember it to be steam only and almost steamed my mouth with the result that I couldn't much taste the remaining of the dish afterwards. We had imli chutney or khatta mitha, with it to go.
I think the filling was some dal not masoor or may be masoor-ish but with skin on.. I don't know what dal it might have been. At that age and even now, I have a meagre knowledge of dals, I cannot keep themand their names in all languages, in my mind I know I've never tried to either.
Would any of you know how to make that appear like such and not leave a trace of any thing in mid space of dome and the plate of Kachori, I mean absence of filling in the center space of it. The surprising thing to me is how the crust was so crisp and thick too unlike a poori. How does such a thing so thick puff up and maintain its shape.
Even as I write I think I have the answer.. well it is the poori right and focourse I had it when it was made, instantly so it stuck to its shape well maybe had it cooled it would not have been so. Okay.
Does any one have any explanations too..
-
Thank you for saying things that indeed inspire me more.
With Great Regards
Geetha
-
I think it is difficult to state what others mean to say when they are refering to slow food, is it the cooking time or is it the preparation method of using local bought ingredients in which case gourmet food should be thrown off board, or else is it a technique like slow cooker, .
I have something to add in favour of slow cooked food as it s very satisfying to me over the years and today too and therefore holds relevance in my life yet.
I've never ever been trained to receive fast sort'a food as good
nevertheless I've liked fast food But the ever present need to cook for satisfaction has done great deal to my culinary skills and I ve built a repertoire of facts from which I draw to cook some of my meals. First is to use a set of fresh ingredients, and some stored items for convenience, in the end an unease does mean I don't enjoy to cook in the result.Second I've gleaned a bit of knowledge of some age old techniques like existing use of medicinal effects of food, and try to keep it to a certain level in food, resulting in the most satisfying taste combinations
. Lastly I learnt that there is a logic behind the aspect of slow cooking taking lot of time doesn't mean your presence on-site, soups for instance and slow cooked meals on various cookers available in stores, and in the end resulting in taste satisfaction.All of the above I love.
Is complemented bt the fact that ayurveda talks of the technique of using of water boiled to certain level and times caused clearance in our body, that indeed piques me in using the slow food cooking style.All this time I am not aware of the meaning of slow cooking but only giving an elabourate version of my own. Hope it helps all.
Geetha
-
Kimanyai sastravistaraih is sanskrit if my memory serves me right but then I am not a sanskrit pandit I studied only five years of my life and I've done many things to diminish its knowledge in my life like learning french which has kept no remnants of sanskrit in terms of understanding meaning of words. I'm certainly good in hindi and sandi-vitchedh but I am stumped did you mean to say 'it is diffifult to elabourate further'. Let me know. Thanks.
-
Nuts like cashews are grown on trees whose fruits when dried are used nuts, also there is a questions of this generalization of all nuts, when sunflower seeds are called nuts by some they are wrong in their classification, basically I'd like to think of fruits as those that are grown on trees, that are not discarded for their lack of productivity at the end of a season like the tomatoes, or aubergines.
Trees that flower season after season for long years and don't need to be replanted every season for the sole reason of production of the fruit (or vegetable).
But nuts are really only the dried forms of fruits that we speak of here. This is based on principals of life that for Nature to give us something in return for caring for it and fruits are therefore the greatest examples of such gifts of nature to man and all others who want to take what the nature provides in perfect harmony with its surroundings.
I know I'm predated to before the agricultural revolution in taking of a fruit diet I'm indeed not in tune with our present times. Rather in tune with the wonderful living systems of future to have a safe and long existence on planet earth. This is what was practiced long before on earth. And we are all looking towards a bright future indeed in assuming that man will learn to live in harmony tomorrow and realizes his faults and remarry with Nature again tomorrow.. today .. now for ever.
-
I usualy cook them in a very watery syryp. then soak them in sweetend milk, and THEN pour over the kheer/malai, whatever.. that way they are very juicy. They should squeak when you bite into them.
Rasamali is sheer heaven.
I love this method hope it workd out for me fine when I have a try out.
I have a Question Yagna, does the sweetened milk have to be hot or does it have to be cold, when does the major part of absorption take place or rather which is crucial to the squeakiness
does squeakiness meant the syrupy soaked-ness or the granularity likened to rasagul;la -
As long as it tastes good not smelling raw. Any thing except gizzeles okay I mistook them once for fresh cut ad bought them :). After I don't pretend anymore to know anything about chicken. That is may be due to the fact that I chose not observe the raw meat once cooked took a different flavour or otherwise not. Because my mummy is too good a cook :)) all I cared for.
Now I am in a quagmire to answer or to not knowing well that I use very less of my innate sense when it comes to eating non-veg dishes, I have not the discernment at all. Chicken is chicken as long as it is juicy and good.
I'm bad at it I realized today after admitting "my defeat" in front of my husband who humbly cooked me some chicken curry that is far better tasting than any I cooked up until now for him yet he insists on saying, it is not as good as my prep. hmm..
-
Thanks Rupen for your input here, I'd like to mix up all those ideas and try out in one experiment with the ingredients on hand. I will let you know how it proceeds I'll await other posts before starting maybe tonight.
I spoke of the payasam mix that came close to the Ras in Ras malai, well it is the MTR Vermicelli payasam, and has to do with its saffron content since I use it to thicken the milk too it works fine with the Ras Malai the vermicelli is in negligible qty's so doesn't bother me.
-
Nuts are also considered fruits by many who believe in fruits diet to supply our protein needs, there is a web site that I forgot to mention above it is from frutarian diets group I think
http://www.fruitarian.com/ac/Enzymes.htm
also of importance http://www.fruitarian.com/ao/Testimonials.htm
-
After many experiments with unsuccessful ingredients and different varieties of socalled Rasamali Im asking someone to please tingle back to life wth may be a hint or two if you have one in your chest.. please I need to do it once atleast in my life time. I'd rather not foray one of the chefs of those best restaurants as it would be mean to them
anyone else is welcome to pipe in thanks for all your efforts it will be appreciated in this family years from now too truly Yes it will be remembered I trust if my geans get passed on and even if it my husbands he loves food(food lovers are different breeed that it a entirely different thread I guess)The ingredients I spoke of here are the Gits packet of Gulab jamun I though made perfect replacements to the mild khoya
Any way that didn't turn out well even though my husband liked it 've never been able to get the prorosity that good rasamalis have in them and I do make the surrounding sea of milk with the right payaram mix it is too close to original ones to believe.
I might get back to my kitchen cupborad to get you the name of the payasam mix later.
-
After many experiments with unsuccessful ingredients and different varieties of socalled Rasamali Im asking someone to please tingle back to life wth may be a hint or two if you have one in your chest.. please I need to do it once atleast in my life time. I'd rather not foray one of the chefs of those best restaurants as it would be mean to them anyone else is welcome to pipe in thanks for all your efforts it will be appreciated in this family years from now too truly Yes it will be remembered I trust if my geans get passed on and even if it my husbands he loves food(food lovers are different breeed that it a entirely different thread I guess)
-
This and none of the posts in my jurisprudence have been to hurt any of my fellows friends of eG here.
I hope only to help and Love of food is a seemingly good way to expression of belief of connections with others
-
In my travels of the web in general I've found that a fruit diet should be prescribed to any patient of diabetes. For that matter all diseases are curable by fruit diet. I llove fruits very much and love to diet so they both are a very food options to me in case of any case of sickness.
I have a memory of my mother asking me to eat my pomegranate porion of fruit since I insisted they were bitter the bitter taste is translated into wogouru into tamil (or may be it is telegu).. is very good to fight this disease, and for many other types of disease one encounters today.
Fruits are the key to stay well today. What ever you may not know yet you have to believe in truth of thousand years of wisdom when it comes to fruits.Regards
I hope this helpful to some of you in need of it. Love
-
I having looked at your posts am very impressed with the know how here. I would like to say all this has helped reveal the options to take to obtain this taste for sure back.
I am trying to acquire the filterr from the same like that you've mentioned phaelon, thanks
When I visited our friends in chicago they were using melitta coffe beans and coffee filter, they used the MW for heating milk I found it was skim milk they were using.. all these have lead me on to experiment a lot, I am unhappy with my current mixed state. I think I will get to know more when I do get a filter and find out for myself if it is the milk or ist it the beans for sure or is it the contraption, bye until then ha..
Any inputs are welcome too before I go for my trials for "coffee happiness"
-
When I first posed to ask about my interest of finding out about my old home coffee here I was convinced there really was something about my experiencing eG to my innermost level of perfecting things about food habits, I've been inspired by this group not only to look out for similarities in others of my likes and togetherness, but also know tht differences make a lot fun to learn about, therefore I am no longer ashamed of affliction for my home coffee here its these things that make our lives interesting and worthwhile
I have found in my recent searching that the coffee I took for so granted from home was one of the uniques to be grown to perfection amidst crops of spices of cinnamon pper, and a lot of other spices so it makes for a richness, and also by fortune they p[erfected the method of drying it to perfection in the gorgeous sunshine of south..
It is not sad at all to me that others have not discovered it yet, for it is the next step for others too those deserving coffee lovers here..
I have grown in a house that respects the inputs from scientific studies that almost like the changes of wind changes from like or dislike coffee, and so have we followed the checquered route from so many turns.. But since my mother starting using good coffe starting with the sunrise instant coffee then the ultimate revealing of coffee world to us through the amalgamation coffee groups Coffee Day store which sold the pure roasts done in front of us with our choices of the blends and the required percentages of peaberry and robusta ( may be A too) we have been enjoying the two a day coffee break, insisting that coffee is not good for our health at the same time liking our preference nad enjoying it within our limits of pursuit of health..
-
Keep handy like w@w has said Dal, pre-cooked gazabano, also pinto or kidney beans, rajma. Being short of time you've not time to test your taste of other peas beans available I haven't yet ventured into BEP yet.
Keep good spices ready and available, like hing turmeric ( can do wonders for a simple sabji), other spices you're really used to very well.
Keep tortilla, can use it for a snack in odd late evening snacks, pack the toritilla in layers with sabji (leftover ) and cheese, pop into oven regular heated one.. in 2-5 mins you have a really filling snack-meal ready. Use any type of tortill for this and see what you like, I liked the small and medium thick ones.
Tadka use ginger for energy flavour boost( good tadka does the trick), if you can use coriander leaves.
small treats help keep things right in place too. Try to make a favourite dish of yours once in a while and at odd times spurious comes to mind here. That is what study is all about food and love all mixed up -
Is everyone celebrating Ganesh chaturty on 18th this day of year or is it later on.. anyway just to be on the right track, wish you all a happy and wish fulfilling day of Ganesh's Birthday.
Jai Ganesh To you All there :))
-
any wants to know of any song to sing on this day of Ganesh's godd birth or auspicious day of chaturty, it is what I used to sing for the day at home ..I can post it on my creativechore groups webgroup on yahoo for you, does any one know how to post in hindi script on it I can change to english only but I'd love to translate on hindi.
Regards
yes this is way out of place -
The One I will make on this day will be a stuffing of the steamed rice paste surrounding a stuffing of jaggery and coconut( fresh now since I have one in storage ready for use when I can but otherwise dessicated one will do since it is all you can do it is okay :) )
edit: the coconut which ever state it is needs to be roasted to dry to release its moisture before you begin preparing the dish as below.
I pan fry these ingredients on a low flame with cardmom and ghee in it till it is semi-liquidy, with yummy syrup of jaggery in it, it will solidify a little as it goes cooling..
Outer shell can be prepared by adding hot water to rice powder and making a moist dough out of it. Like for chappatis or puris, here it is only rice powder used not flour.
I place small rounds of this mixture in the flattened steamed ricepowder roll, and bring the ends together smoothing the outer edge, to top pointy form. The result looks like a mushroom with a short stout.. upside down and kept or served on a platter with the round or oval base on the platter, it looks like mushrooms kept on its base upside down that is..
Any one wants to know about Ganesha's stories too.. there are different tales of his many exploits ;0) from the south of India.. very insight ful too, might help in his service ..:))
Where is there science to it
in eGullet Q&A with Peter Reinhart
Posted
Thanks for your help
Geetha