Geetha

I have to get back after asking my folks home love I have not ever thought of it sincerely may be a week before I get across back and forth.. maybe my mother in law will allow it for this web blog atleast sincerely Im hazarding one guess at the rasam powdered spice : Use this for while preparing and to finish in tarka too, it tasted infinitely better than store bought ones I have tried(can't remember which ones I've tried but in general they are not as authentic as the one Im using at home) so here goes: dry toasting of these in a low heat in a wok or a big kadai : cumin, black peppercorns(Whole), coriander seeds that all grind in a spice mill all of these together after sufficiently coolong off.. I m going to try this and report back ( can't get enough courage to phone my mil for this sorry)..

Gets better with a little help because I don't wand the initial barrier of language for my food love thanks love

please help with your know how in bengali, gujarati, malayalam, punjabi, sindhi, tamil, telgu, any other language I dont yet remember marathi, kashmiri, urdu, oriya, kannada, srilankan :)), rajasthani, hindi thats all for now please.

please join in to put your bit for translating the various names in and from other indian langues to our english porial, subji or dry vegetable side dish avial liquid with steamed and flavoured vegetables thoghaiyal .. or bharta is a slurry made of vegetables usually for eg. eggplant kadi curry curry curry... tarka, tadka, .... ?? not named in english but may be called super flavouring of the dish with spices either beginning with or at the final part of preparation of ( porial, avial, ...curry etc) then spices like : jeera, zeera or cumin... milagai chilli please help me here the list will be too exausting otherwise

This Is great if you ask me .. that s You are willing to take any enthusiast into your "wing" Im repeating ofcourse.. I Love This Team of Diligence.. I see you care love geetha

I abstain from cook books please :o but its ok forother reasons to inspire people to create their own.. no one can even tell any one any philosophy let alone suggest a recipe.. So I believe that is why there are forums like these for inspiration

This one that I've been looking for in blogging what my Questions answered.. no not yet it will be some time to come with the real issue behind our low inventive geniuse.. what has happened to us children on people of india vande mataram love her very much

Hi monica please send one one of those recipes too I love to experiment.. when I have few ingredients and a lot of those sauses on pantry.. Love GEetha

Thank you for this very nice one I will try it tomorrow :)) I like it, I have had quite a tour of bengali food dishes until now and am amazed at their significant variety. I have been accustomed to sout indian cooking but I have had the fortune of tasting some variety of food owing to my fathers frequency of transfers at job (defences !@#) but I have luckily been gifted with curiosity.. I've not yet appreciated it yet but today seemed the most rewarding of all searches bengali food seems wow!! Cheers to this team of deligence love all your efforts Regards geetha

which one is a favourite of yours I want to just try it Ive never cooked with poppy seeds but I love it on bagels I get from coffee shops.. love it may be I ll try it then What are the five masalas in panch misheli

I've been wondering about it myself how does one cook this vegetable.. I have a lot of things to learn but I think it is all about what you like your taste preference that makes you like one recipe over others, my personal preference has been Indian style of cooking vegetables.. seems far advanced to my judgement of other cultures.. That was what that set me off to this journey shall I say of discovering who invented or how it came to be so unique to India that their preparations of vegetables are resoundingly so different.. may be too deep to dig but I'm determined to find out and find out I will :) Been doing a lot of physical wandering myself so I know a lot of different cultures.. but India itself is so different I wonder if we will ever decipher its secrets so how did our grandmothers and grandfathers ever culminate their culiniry skills of adapting so fast My research tells me that India gave only four vegetables to the other parts (ie. is a native to only cucumber chichpeas eggplant and one more ..) all others came from other parts of the world.. but we have so recently received most of them ie. two hundred years ago for eg. tomato was brought to us from portugal.. so how does one account for this amazing flexibility of choosing the right blend of spices and condiments for the right form of curries in such a short amount of time.. this is what puzzles me too I know the creative process takes a lot longer than that to reach perfection May be you will help me find out more of this burning topic in my mind Regards Geetha

This is a result of my six months of experimentation a humble one though here goes.. I 've tried it with good results when I used just two leaves of rosemary and and two of basil minsed well and sauted with onions with black pepper for an omelete or bhujia other one is to mix up dried oregano with thyme and any other dried spices like red chilli for a batter for making fritters, batter main ingredients was corn mesa (mexican starter for tortillas), maida or atta either works fine. Also add onions raw, green chilli paste, coriander leaves, and garlic paste (optional if you're garlic lover).. Idea is to use nuances of each of these herbs always more quantity turned out overpower and loss of appeal.. unlike many herbs in classical indian cooking, small qty's are better here True so much to taste but with a group like this may be we will make it in time to taste all and not miss out much Love Geetha

I love all pizzas back in India I used to love the varieties, and here too I love all toppings.. gosh why do you make typos like me upperwalle.. Well my favourite is still in India which we prepared at home with store bought pizza base soft and medium cooked topped with home made toppings and grated amul cheese I loved it .. with the topping coming from an aunty well versed in british style cooking adapted to indian cuisine.. toppings made by sauteing mota zeera or somph, with onions and capsicum and tomatoes.. till medium rare with minced green chillis, added salt to taste.. loved this combination it is perfect with the correct pizza base.. from India the pizza crust there was not like store bought ones here, they were plain white as if made from rice flour.. I don't know what it was. But it was the best... Memories Geetha

I love to ...... think I know a lot about a cooking but my experience is one of experienced delightist in savouring food rather Think all food attracts me like children are attracted to sweets.. (in my case I loves non sweet in my growing up years) I know not since when I adored my own food may be liked my own preparation of tea before anything else and this started.. Leave your kids to the kitchen and you never know what they are capable of. I live in queens NY am a newbie here and newly wed.. so it is a pleasure to take pearls of wisdom from here to my humble kitchen I love it here on the forum.. I have had a round about route while growing up been in several parts of the country and then landed up here to study wherein I have learnt exceptional cooking .. yeah you guessed through trials and all on my own. It is more of a joy to see people with very similar tastes as mine.. I love all that you put up on messages: parathas stuffing, parippu vadas(I'm a southy myself), dals rajma, many others I fail to mention them.. Love Geetha

found one from my own search thanks http://aggie-horticulture.tamu.edu/plantan...lers/index.html Geetha

I was membered into this group as a result of this searc on Google I hope I will get a lot help on this topic.. I was amazed of this fact that most of our day to day cooking material came from out side of india especially vegetables and equally at the ease with which the flavours of each vegetable is cherished by us ( post on childhood memories of vegetables on eG) would be very happy to share my insignificant knowwledge with you all on this as I get to know more I'm exploring too... Love Geetha