Monica Bhide

Just added this to my collection

this sounds good even at ten in the morning!

I have fallen in love with this drink.. So who makes it best in town... tell me and see me run there tonite

Rs 70 a box? Are you kidding me.. they were a LOT cheaper when I was there.. not more than 20 i think.. Wow things have changed in Blore

Its Danish butter -- the lime and the red chili satisfy my spicy tastes

sorry the pic is not clear. It tasted really good

I picked it up from Whole Food.. look for a pic here shortly

Recently I have taken to using Lurpaks Red chilli lemon butter.. damn its good

The word that keeps coming to mind is "sumptuous". It's a little book, but is jam-packed with carefully prepared recipes and nice photographs. It's also very heavy on the meat, which I guess is a given for Muslim feasting. I haven't tried to make anything out of this yet because I've been putting off making my own ver. I did try to make a Kashmiri kahdi recipe from the other Kashmiri cookbook in that stack, and didn't care for it, the combination of mint, yogurt and mustard oil just didn't interest me, and the fritters were bland. But, the peanut gallery would probably say that served me right given that publisher also came out with that Balti cookbook! Pat Ver! I am not sure how many people make this anymore. Even the Kashmiris. I have the book and you are right.. the pics are good.

First welcome to the India forum and I am so delighted you are here. Second.. I am looking for a victim . I am designing a 21 day course in Indian cooking and am looking for someone to pilot it with.. would you be interested? We could do it in a private forum and then post the results.... just a thought up for it?

torakris. i also make corn pakodas and shrimp pakodas.. if you are interested in the recipes do let me know

Ever since I was a kid I have had a soft spot for Five Star.. (hint to those in India). I also love Cadburys... are there new ones in the market today that are good? tell me about them which ones are your favorite do share.. inquiring minds want to know

I like Paneer, eggplant, spinach, onions, red bell peppers, chicken.. yum I think one of our contests also had an asparugus pakora Enjoy

I am honored

Edward is correct on this. If you look thru many Indian cookbooks they will mention that garbanzo beans are used to make besan.. I think that might be the case here.. not sure. Traditionally though what Edward has said holds true.

Glad I could help. I am PMIng you the recipes now. Yes you can get all the spices at your local Indian grocer Glad to have you hear and look forward to more postings from you

My favorite vegetable. OKRA.Yum. I even have my little one addicted to it! I prepare it four different ways and each method makes it taste quite different 1. You can slit the okra and stuff it with a spice mix of turmeric, red chilie powder, coriander powder, Indian garam masala and a bit of salt. Then these stuffed pieces are gently stir fried in oil along with thinly sliced onions and ginger. If you like green chiles like me, then stuff a few of those and add them as well 2. Cut the okra up into bite size pieces and deep fry it. Then add it to a whipped yogurt -- sprikle with salt, red chili powder and a pinch of roasted pounded cumin for a gorgeous side 3. Okra seasoned with tangy spices like dry mango powder, pomegrante powder and then deep fried is just heavenly. I make this and use it as a bed to serve vodka drenched shrimp 4. Finally the day to day okra -- cut it into bite size pieces and saute along with onions, green chilies and ginger. Add turmeric, salt, red chili powder, coriander powder and a bit of Indian garam masala.. and there you have it... Okra YUMMMYYYYYY

They are all read and opened! I just put them in boxes since i dont have much shelf space here and my husband has threatened divorce if more books show up!

Yes really - I have tons of books.. many are still in boxes. I like collecting them and have a huge collection

I have about 300

Here is what I did Slow simmered the currants with - water, turbinado sugar, star anise, cinnamon and a few large piece of ginger. The "chutney" cooked for about 2 hours on a low simmer. Just removed the cinnamon and anise and then pureed it.... I will post a pic shortly.. looks quite good and tastes yummy. I am now wondering if this will make a good marinade for my chicken

Funny you should mention a chutney.. that is what I am experimenting with. I will post pics this afternoon

A friend brought me THREE boxes of fresh red currants. They are gorgeous to look at and very sour to eat What should I do with them? Help!

I thought that was the other kind of "Indian." BB We Indian dance for our rains too.. see Laagan.