spicegirldc

I bought the most perfect whole trout last night.... I would love some suggestions on how to cook it. I usually make a malaysian curry with it but would love some different suggestions.. particularily if you have a suggestion with Thai spices or pastes.. I love hot and spicy food.... Thanks so much!!! I promise to let you know how it turns out.

What do you consider savory? Rassam powder/Curry powder/sambhaar powder/achaari masala/chaat masala? Or are there others too that you consider savory? You have listed what I consider Savory .. I guess you are right Chai masala is sweeter... I had CHicken Mithia (sweet) one time at a friends house.. it is an acquired taste!!!!

I guess I am not as non traditional as I thought!! I have not tried to flavor with desserts with any savory spices, except using Chai Masala for Ice Cream / Kulfi..... I shall think about this ... I use a lot of cardamom, saffron, etc for desserts. Has anyone else out there tried these?

I have two non traditional favorites I guess. 1.Hawaiian Rabri: Tangy and sweet cold pineapple slices transform Rabri -- an Indian favorite to a tropical delight. This sweetened thickened milk dessert layered over the pineapple is mouth watering. 2. Strawberry and Kiwi Shrikhand: Shrikhand very traditional Indian dessert is generally made with yogurt flavored with saffron or mango. A dear American friend of mine, adapted my recipe for Shrikhand with the wonderful and charming flavors of Kiwi and Strawberry. A skeptic at heart, i was wary at first. One bite changed all our minds. The strawberry blends in with the yogurt perfectly and the kiwi provides a wonderful contrasting flavor.

Just call me Phirni Queen

Hi there Anu, here are a few flavoring that I have either tasted somewhere or made myself: -- The old indian favorite Mango, add finely chopped mangoes or even a few tablespoons of cold mango pulp (canned) to the phirni -- Saffron and Cardamom -- Rose water and rose petals -- Khahoor or dates, again finally chopped mixed into phirni and top it with some whole dates. If you can find the variety they sell with almonds stuffed in them, creates a very unique dessert -- Fresh chopped oranges -- Fresh chopped strawberries -- A friend has once flavored it with some tye of alcohol. I will look to see if I can find it. Gave it a different flavor, not my favorite, but others seem to love it. Thats all I can think of at this time, hope this helps

You did better than I could have. Always wonder what suhaga really is.... Maybe someone here ought to know. Thanks for your kind wishes spicegirldc. I will just say that "suhag" has something to do with wedding/marriage - I think the metaphorical interpretations are of NC17 nature Okay so I called my dad and the saying is about "suhaga" the chemical, I think "suhag" is about marriage..

WOW such wonderful suggestions, I will surely try some of these places and then post a review. I tried one near Tysons Corner a few weeks ago, something with b... (getting old - cant remember the name) -- well it wasnt any good ..thanks for the suggestions.. please keep them coming On another note, when I lived in Boston, we ate a lot at Penang, a wonderful Malaysian place. I read somewhere that they have a branch in DC, has anyone tried it?

I love to eat Lamb, I have to say! Is it politicaly correct these days (or even legal) legal to admit that you like meat! Just kidding Last nite I made Indian Meat balls. Indian Meatballs or Koftas as meatballs are known in India are one of my favorite finger foods (thought they are also served as entrees). I laced mine with fresh fenugreek. I generally serve these with a Vietnamese inspired Ginger lime dipping sauce. This full bodied dipping sauce actually takes its inspiration from the Vietnamese “nuoc mam gung”. I first ate Vietnamese food in Cleveland and it was a wonderful experience. I just reread your question Suvir, I guess mine is not a purist Indian meat recipe.. sorry!

You are very sweet. That is something my grandma would say.... Sone pe suhaga..... Maybe you can explain that for our non-hindi speaking members. It is a beautiful phrase. But again, I am embarassed... very embarassed... Well, dont quote me on this, my chemisty is a bit rusty. From what I recall "suhaga" is a chemical that brings out the best in sona or gold. So sone pe suhaga translates to better than the best!

I have tried the Tara Thai in N. VA and thought it was okay.. I will try the one in Rockville, sounds like it is good. 10 years ago, I used to eat at The Thai Kingdom in downtown DC, I think it was on K street. Have not been there is a while. Have you tried it?

I adore Thai food. We haved back to the DC area after being away for 10 years. I am having trouble finding a true Thai resturant.. any suggestions? I dont mind driving to MD or anywhere in Northern VA or DC thanks

When you are pregnant and hungry you crave all sorts of things!! Not quite sure why, I think it was the smell though that I liked !

I created this recipe when I was pregnant. I had been craving a black pepper taste and chicken but I could not find anything that tasted right. Finally, after many trials, success! 6 chicken thighs or drumsticks, skinned 2 tablespoons / 25 mL vegetable oil 1 large onion, thinly sliced 1/4 cup / 60 mL fat-free sour cream 1/4 cup / 60 mL fat-free plain yogurt 1/4 cup / 60 mL lemon juice 2-1/2 teaspoons / 10 mL garam masala 1/2 teaspoon / 2 mL turmeric Salt to taste Preheat the oven to 350 degrees F / 180 degrees C. Cut shallow incisions in the chicken to help the spices sink in. In a large skillet over medium heat, heat the oil. Add the onions and sauté until light brown. Add the chicken and sauté, turning once, until the chicken is half cooked, about 8 minutes. Meanwhile, in a bowl combine the sour cream, yogurt, lemon juice, garam masala, turmeric, and salt. Mix to a smooth paste. Pour over the sauteed chicken and the onions, turning to coat. Transfer coated chicken along with any remaining marinade to a baking dish. Bake for 20 minutes or until cooked through. Variations: If you find garam masala too pungent for your taste, you can use ground white pepper. Tips: This dish does not freeze well because of the yogurt and sour cream. But it will keep in the fridge for a few days and makes delicious leftovers

Borhi's make excellent beef kebabs, among other meat dishes, I will dig through my files and see if I can find the one I like, I remember it is marinated in cream and spices and then grilled or fried.. as you like

Coming from one such as yourself, these words are taken by me very seriously. They make me humbled, embarassed and wanting to crawl under my desk and hide.. in fear that I will not deliver what everyone expects... Thanks for your encouraging words... You are very kind. My friend, you already have delivered! We already love and admire your work and style! Cannot wait for the book, as they say in India "Sone pe suhaga hoga" -- it will only be more wonderful!!!!

Suvir, I have tried many of your recipes and find them wonderful. I love the way you combine the flavors and the gentleness of your methods, I think that you are a true inspiration to all of us. I am looking forward to the release of your book and hope that someday I can get it autographed Best wishes

If you like spice food, perhaps this might entice you. I have an Aunt in Austria who makes, Aubergine-schnitzel (two slices of eggplant sandwiched with achar- masala in between and coated with egg and then bread-crumbs and then deep fried.) It really is delicious. Achar Masala is Indian Pickle masala ( basically the gravy in your favorite indian pickle)

“Sugar and Spice and everything vegetarian” – I think that sums up the cuisine for me!! It is a simple delightful cuisine that uses vegetables in a remarkable way Situated on the western coast of India, Gujarat is paradise for vegetarians. Leafy green vegetables, fruits, millet, rice and lentils dominate this simple cuisine. Millet is said to be very high in protein. Butter and milk used abundantly. The Gujaratis are known for their wide variety of pickles and chutneys. “Farsan” or crispy fried snacks are a staple part of the cuisine. Gujaratis have a sweet tooth! . Many parts of the state use sugar liberally in cooking (including in dals, and rice..). Food is traditionally served on large steel plates or Thalis. The cuisine has been greatly influenced by the Jains and the Buddhists. A little known secret, a group of Muslims known as Bohras, who live here, prepare the most delicious meat dishes. When I think of Gujarati food, I must admit I am partial to the dhokla, a salty steamed cake made from chickpea flour tempered with mustard seeds, fragrant curry leaves and green chillies. It is delicious particularly with a well made cilantro or green Chilli chutney In NYC, I think VATAN is a superb Gujarati restaurant (409 Third Ave. (at 29th St.), New York, NY 10016; (212) 689-5666 ) A friend told me about Jhupdi, in Edison, offers authentic Gujarati food

Hi Suvir, many congratulations!! I am sure it will be a bestseller. My best wishes are with you