Monica Bhide
-
Posts
2,775 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by Monica Bhide
-
-
For anyone who knows, is it possible to find a home-use tandoor in the US? Particularly in New York, or via mail order.
As is, I'm thinking about trying my Foreman grill for making tandoori chicken, but I know it's going to come out strange if I do.
I love the Foreman Grill for making Indian inspired tandoori chicken, I say inspired cos the taste is not exactly the same.. very similar. I have been working on a booklet for them with Indian inspired recipes. If you would like to try some let me know and I will PM them to you. For a full time mom and full time professional like me, the grill is a life saver... the title of my booklet is " 7 minutes to Chicken Tandoori".
As far as buying a tandoor. I once inquired (will search my memory for who I talked to) and they cost of a portable tandoor was to exhorbitant for me. But I will find the information and send it to you
-
My husband and I were invited to the opening of a new French American Restaurant near Tysons Corner. The food was amazing, the beef melted in your mouth, I dont think I have ever eaten such exquisite Tuna .. The young chef is brilliant and his food is divine.
just amazing stuff. You can read more about it at:
-
Thanks so much
-
Help!
-
Hi Anu, I am still waiting for more information on how I can get the awesome shawls that you are making
My book features an entire Indian inspired thanksgiving menu. PM me if you would like some recipes... -
Wow, sounds so delightful, I wish I had lived closer so I could have attended
... someday! -
I often make patties with Sweet Potatoes.. flavoring them with coconut, maple sugar and almonds. Let me know if you would like the recipe
-
Break it into florets about 1" square. Toss with EVOO, salt, pepper and sometimes a bit of cumin or curry powder [the savory kind, Suvir, not the dessert kind
]. Spread on a rimmed sheet pan and pop into a 425º oven for about 45 minutes.Thanks, I was serious when I asked the question, mine tended to dry up a bit during roasting.. I will give this a try!
-
As with Monica, I love green ones in desserts such as rabri and also in a spicy lassi.
I use the black ones in meatier dishes or some of the dhals I make. I also like to use them in tarkas ( my absolute favourite is to fry bulb chillies, nigella seed, black pods and fennel seeds in ghee) and pour that over dhals or even mix it into a raita of mint and cucumber.
At the weekend we had a meal of lobster and crab and afterwards my mother made the most spectacular indian soup using the shells. She fried off some spices ( a cinnamon stick, chilli powder, turmeric and cumin ) with a lot of black pods and added the lobster and crab shells with a load of chopped ripe tomatoes. She then added two pints of water and cooked on a low heat for 7 hrs. After straining, she added potatoes and chunks of oily fish. The complexity of taste was amazing and the black pods made such a difference
S
That soup sounds really really good. Yum
-
The recipe is in my next book, slated for next fall. I will dig it up and post it here shortly
-
How do you roast your cauliflower?
-
Do you eat with your hands?
Do you know others that do?
What dishes work best to be enjoyed in this manner?
Is there a perfect time and place for eating with ones hands?
IS there anything special about eating with ones hands?
Any stories about this?
I read somewhere -- Eating Indian food with a fork and knife is like trying to make love thru an interpretor!
-
I do a simple appetizer of shrimp dressed with a chili sambhal and finely chopped basil, then grill it.. ready to go!
-
I have and I think it does make then sour and a bit softer on the inside
-
I am still learning in this area. I cook shrimp, tilapia, cat fish and crabs. I make Crab Tikkis ( Indian version of Crab cakes) all the time. WHen I used to cater, a favorite was a a rainbow trout marinated in a cashew ginger sauce. The trout is the covered in foil and baked. It is a very delicate fish and the cashew and ginger really complement the flavors
-
Do you like Cauliflower?
What preparation is your favorite?
Where is it from?
Is it over used in Indian cooking?
Is there a pairing around cauliflower that works better than others?
I think we alone support the "cauliflower industry" by how much i cook it!! Kidding aside, I do a simple cauliflower for an appetizer or a garnish for a pullao or pilaf. If anyone is interested, I am PM them a recipe. It is a crisp and tangy dish that is done in one step!
For more formal occasions, I steam the entire cauliflower and then bathe it in a sauce made with tomatoes and peas.
-
I have been interested in the background to the development of Mulligatawny soiup. To me it appears to have been developed at the insistence of the British who were congenitally incapable of adapting to local cuisines and hence demanded a soup that they could have at the start of a meal.
One of the myths that I find odd is that it was invented as there were no indigenous equivalents. However when I think about the cuisine of Kerala I am reminded of the Rasam that is favoured there.
So. Is there such a thing as soup in Indian cuisine? Was Mulligatawny (Mulaga tawny) developed for the British? I would find any contributions extremely interesting.
Do you have a recipe that you can share?
-
I like to make my own. I actually brought back some earthern pots from India on my last visit. I will occassionally use the store made version.. when I am desparate for time! I have a friend who uses a silver coin to set her yogurt.. I have yet to see how she does it, when I find out I will post more about it!
-
I had a friend come in from India yesterday. He wanted "ghar kaa khaana" (home food).
I made some safed biryaani (biryaani made with chicken breasts and is all white), burrani (yogurt with sauteed eggplants), masoor kee daal (Indian brown lentils, similar but not same as the middle eastern brown or a darker version of the french green lentils) and some sauteed Srinagar Mushrooms.
He found the Daal sensational. But that has been my experience with Indian guests. They come have my daals at home and seem to love them as a whole but the Masoor Daal is always a huge hit.
Masoor Daal is not cooked in many Indian homes. It was once called Malikaaye Masoor (Empress of lentils). The Hindus considered the lentil a Moslem one. The Moslems that were converted from Hinduism did not know it to begin with so continued to eat the yellow lentils made more commonly. So this particular lentil (whole brown Masoor Daal) has been rather neglected. But in Kaayastha homes it is a favored lentel of choice. Since we were Moslem for all purposes but religious purposes our food is as Moslem as you can get.
Masoor Daal is a wonderful dark lentil. Has the creaminess of a dark daal like the Maa Kee Daal (whole urad daal) but without the cream and butter. So it is very light in fat and yet does not compromise in flavor.
Wondered if any one else knows it... and what is their feedback on it?
You are right about it not being well known .. interesting read. I love the texture of the dal. When we make it at home, I like to add a tablespoon of heavy cream and serve it as a hot soup.. it really is quite delightful when there is 30 inches of snow outside!
-
I use the green ones for desserts or biryani's etc. I like to use the large black ones, that are really strong, for meats and chickpeas. In fact a pakistani friend showed me how to make a Murg Chana Masala or chicken chickpea masala.. that uses the black cardamom for the predominant flavor. It is a delicious dish -- I had not put the two together in Indian spices before... done some Moroccon cooking with them together
-
I guess I am a Cilantro lover, at many of my booksignings, I have served a garlicky cilantro spread on lightly buttered baguette.. so far so good!
-
Are there any desserts that go well with Indian food that are better than others?
Anything non Indian maybe?
What are the favorites here?
Or are Kulfis, Kheer, Gulab Jamuns etc.. the only answer?
I often serve:
1. Mango Cheesecake
2. Granny Smith Apple Kheer
3. A lovely and velvety KHubani meeta or Apricots and cream
Yum!
-
My friend, who is wonderful cook, adds about 1 tablespoon of whipped yogurt to the batter before deepfrying, she swears that is the secret to a good vada!
Home use tandoors
in India: Cooking & Baking
Posted
Those are really good prices, I was quoted (3 years ago) $5000 for a small tandoor. Would love to hear where I can order one.