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spicegirldc

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Everything posted by spicegirldc

  1. This is true most everywhere. Exactly what we need. i agree
  2. I agree with you on some aspects. My personal opinion is that to "modernize" any cuisine or change it or present it in a new format, one must have an indepth understanding of the cuisine. There will always be poor writers and poor books, some of the new ones however are really making a difference. I see passion, skill and the drive to really show off the versatility of Indian cuisine. I dont write quite as well as you do, but i hope you will know what i mean
  3. Love your questions Suvir, I have had the distinct honor of working with and learning from many new young voices in Indian cooking -- to call them inspiring would be an understatement! I think the Grande Dames of Indian cooking have certainly raised awareness of Indian food abroad and I feel they are the true pioneers. A small revolution is taking place, this is my humble opinion. Young voices are starting to take stage, they not only can cook, they provide global context to the food. Raisin chutney with Brie, Pumpkin Halwa with Crepes, your own recipes of Tandoori Cornish Hens.... I feel like
  4. A dear friend of mine makes Raisin Chutney & Apple Stuffed Brie baked in puff pastry, it is to die for. If you want the recipe, PM me and I would be happy to send it to you
  5. Well, I was going give you a list, but then decided you should try what you like!! If you really want my opinion, I would recommend the chickpea pancakes and the stuffed idlies and the anar chaat (pomegrante) Do the Idlis need to sit overnight? Does your book have a short cut? I have anars (pomegrantes) and so will certainly make that. Still planning a menu. Not sure what I will end up making... I am a lazy cook! So I make the easy Idlies, the MICROWAVE rules! Try the semolina idlies - easy and quick
  6. Well, I was going give you a list, but then decided you should try what you like!! If you really want my opinion, I would recommend the chickpea pancakes and the stuffed idlies and the anar chaat (pomegrante)
  7. Simple snacky things, making bite size chickpea pancakes to be served with Cilantro chutney, Indian Chex Mex and steamed channa dal spice cakes! I am getting hungry already!! Chickpea pancakes - Are these what we call Cheelas? Made with Besan (chickpea flour) and they also have onions, cilantro and green chiles? I had some Thursday... Delicious! Indian Chex Mex - What is your recipe? Do you buy it or prepare them? Chana Dal Spice Cakes - Are these Dhoklas or Chana Vada? Similar to the Cheelas... my parents spent a lot of time in Jaipur and my father taught me to make these. I make my own Ch
  8. Simple snacky things, making bite size chickpea pancakes to be served with Cilantro chutney, Indian Chex Mex and steamed channa dal spice cakes! I am getting hungry already!! What wonders are you cooking up Suvir... I wish I could taste them!!! If wishes were horses....
  9. I dont usually cook very traditional mithia or Indian sweets... Today, I made the "no cook Indian icecream" -- my humble version of the awesome indian kulfi, and the saffron fruit custard and finally at the end of the day, after all is said and done, our family tradition is to sip saffron tea ("no tea leaves tea" in the book). Let me know what you try and how it turns out. Our Diwali is vegetarian till someone opens a bottle of scotch, I can still hear my uncles back home yelling "where is the real food".. A very happy diwali to all of you. May all your dreams be touched with magic!
  10. All of the above!! I am interested in chicken recipes, preferably savory, created using indian spices....
  11. Come on now, lets hear it.. what spicy chicken recipe (Indian inspired) do you love.. why? Is it the spicy chettinand? Chicken 65? Malabar Chilli Chicken? Your own creation? I have super selfish movites... I want to try something new
  12. spicegirldc

    Dinner! 2002

    Well, last nite was it was just me and my toddler! So we ate black lentil soup, Indian style scrambled eggs ( diced onions, tomatoes, red bell pepper, toasted cumin), fresh rolls stuffed with spiced potatoes and sponge bob sqarepants jello!!
  13. ME TOO -- ready for the new book....... cannot wait
  14. spicegirldc

    Dinner! 2002

    Crawfish Etouffee that was to die for, served on hot steaming rice. We did a nice red onion and tomato salad on the side. We had some homemade bread (okay we used the bread machine). I still feel like we missed a good side dish.. we had steamed veges.. quite unimaginative..
  15. Here is a article that I found... if you have already seen it, sorry, if not it is an interesting read. http://seattletimes.nwsource.com/pacificnw...0729/taste.html
  16. A ton of thanks! Thanks to all for the recipes, I have a huge list of things I want to try now...
  17. So what did you finally prepare anu?
  18. Okay, simplicity is charm -- so I went for this one and can I say that I am in your debt forever.. such simple flavors, yet the taste was anything but... divine is right!!!!! THANKS!!!!!!!!!!!!1
  19. AWESOME... this sounds superb. Can I use ginger instead of galangal? Does the taste differ a lot, sorry if it is a stupid question, I dont know
  20. Reading your mouthwatering description, I am beginning to see why.. simple is better.. I will certainly keep this in mind. I am just starting to learn the different styles and techniques of cooking fish.. so much to learn!!!!
  21. Divine is good!!! What would l serve on the side? Thanks
  22. Now you are a certified Indian Foodie! Not many people have eaten desserts made with chicken, lamb or garlic. And yes in India we make desserts out of all 3. I was lucky to tasted these in India.
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