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  1. Friends at Egullet, I saw some posts on cocktail sugars. I want to mix jaggery with vodka. Has anyone tried it? what does the mix taste like? I am trying to make something closer to port or cognac for a recipe challenge, but not trying to make port or cognac per se. any ideas? Bhukkhad
  2. Thank you for your reply Heidih. Many years ago I had also seen citron candied peels in the market as well as red and green glace cherries. I used to mix everything together and make fruit cake. Over time I actually began to prefer the candied orange peels. But this year there were just none. I am learning to make some the old fashioned way.... at home 🤣🙏🏻
  3. EGullet people, I am not a professional like many of you, and I need your help. This year I wanted to make soaked fruits for proper xmas fruitcake and am looking for citrus peels and cherries that come in red and green colors. On most years, right between Halloween and Thanksgiving I used to see mincemeat jars and citrus peel tubs on the Safeway or Nob Hill isles. This ywar I have been looking for them but nothing. I live in North California and having a hard time finding these. Do any of you hve any advise? Bhukhhad
  4. Hi Sartoric, I am so glad I bumped into this topic. I did not know it existed!! The ‘black tamarind’ pictures here is, you said, smoked tamarind. That I dont think I have heard of at all. There are some references to a ‘fish tamarind’ used in Kerala fish curies like Meen Moilee. Is this it? Or is it in fact Kokum? Wet Kokum is a sour plum variety (mangosteen) and is the color of black plums and very tart. Bhukhhad
  5. Wow Heidih I looked at the Swanson recipe. That is a LOT of turmeric. I would find it bitter at that amount. Generally in India, we use turmeric powder in everything almost, but never this generously. Oh well as long as the person likes it. Bhukkhad
  6. Fruit Tea and Vegetable Tea ............................................... I wonder if anyone on this thread likes Fruit Teas or Vegetable Tea? I like boiling my tea and then straining it with an old fashioned tea strainer, rather than steeping the tea. Strawberry tea: 3 cups water 6 to 8 ripe strawberries 1/4 teaspoon strawberry or cherry jam or preserve. In a pan, boil water and add strawberry slices. Stir as it boils to break up the fruit and let it cook. When the fruit looks soft, turn off the heat. Mix the jam or fruit preserve. You can strain this tea if you want it completely pulp free. Otherwise, I like to even have all the fruit. I have pictures of today’s strawberry tea. I will take better pictures next time so the colors can be seen. When I make vegetable tea, I strain the vegetables. Ginger Tea 3 cups water Big slices of about a 2 inch piece of fresh ginger Honey or splenda 1/8 t spoon ghee (optional) 1/8 t spoon turmeric pwd (optional) Boil water and add the ginger, ghee and turmeric powder. Keep boiling till the water reduces to two cups. Strain with a strainer. Add splenda or honey to taste. Fresh Turmeric tea 3 cups water Big slices of Fresh turmeric about 1/2 inch (a little goes a long way) 4 seeds from a small cardamom pod 1/8 tsp ghee(optional) milk (optional) splenda or honey Boil water and add all the ingredients. Keep reducing till it is less than 2 cups. Strain and add splenda or honey. Ginger tea or Turmeric tea are both excellent night time drinks. Or great for a ticklish throat. Would anyone like to try these? Or more? Bhukkhad
  7. Bhukhhad

    Breakfast 2020!

    Liuzhou That bacon sarni looks delicious! I was once in Yorkshire UK, where they were eating a hamburger type bun with just bacon rashers and it was called ‘Bacon Butti’! There was also another version called ‘Chip Butti’ with potato chips (fries). heheh Bhukkhad
  8. Papdi nu shaak **************** Today’s post is about baby lima beans also known as papdi or val papdi. The english name is Hyacinth Beans and the variety that is native to India is called Lablab Beans. Papdi can be eaten with its pods if the pods are immature and very soft. Otherwise once the legumes inside mature, the pods must be shelled. Papdi beans come in about three varieties at around spring in India. And various recipes using the fresh beans and pods are generally prevalent at this time. Later, these beans are available all year round as dried beans. When I first came to the US, I was really delighted to find the frozen green shelled lablab or papdi beans in the regular supermarket. They were called Lima Beans! These beans have a strong fragrance in and of themselves. If you dislike that fragrance, then all the recipes for this bean are not for you. But I happen to really love that fragrance. So these beans feature a lot in our home. Ingredients 1lb packet Frozen baby lima beans or fresh papdi beans (rinsed and drained) 2-4 cloves of fresh garlic 3 spicy green chilies (or to taste) 2 Tbspn sesame seeds 1 Tbspn fresh grated coconut (optional) 1/2 cup chopped cilantro 1/2 t turmeric powder 1/4 t hing or asafoetida 1/8 t carom seeds or ajwain seeds salt to taste lemon juice to taste 2 T peanut oil Method Crush the green chilies and garlic in a mortar and pestle and set aside. In a pinch you can add ginger garlic paste instead, but I don’t. In a pressure cooker add oil. Do not start the heat yet! Add carom seeds. Add Lima beans, and turmeric, asafoetida, salt and sesame seeds. Add 1/2 cup water and stir well. Close the pressure cooker and turn on the heat. Allow the mix to cook for one or two whistles on high heat and reduce the heat to low. Let one whistle blow and turn off the heat. Let the pressure exit on its own. When you open the cooker, all the beans should be thoroughly cooked but not mashed. If they are mashed then you have added too much water, or your pressure cooker is too strong so reduce the number of whistles the next time. If it becomes too mashed, it will become more like dal but it will be just as tasty. The trick is to have the beans cooked but still whole. A bit of water left over is necessary because the beans will shrivel if too dry. Add fresh coconut, lemon juice and gently warm till the oil separates from the beans and they glisten. Garnish with chopped cilantro. You can serve this by itself with some crunchy sev. Or you can serve it as a side dish along with chapati and salad. Chhas or thinned (with water) and churned plain yogurt is a great accompaniment and makes it a full protein. 🙏🏻 Bhukkhad
  9. Its funny how the same plants are chosen to be grown in places, and the same ones grow as invasive crops in others. One would think that if the soil conditions were great for growing that plant, it would be native to that area. In India we grow a gherkin variety that we call Tindora or Tondli. Its english name is Ivy Gourd. In Hawaii it is considered an invasive plant. If I could get it to grow in a pot, or in the yard, I would eat it every day. But it does not grow from seed, and you cannot bring a vine into the state. So we are left wishing..... Thank goodness for the produce market that can bring us supplies Just musing 🙏🏻 Bhukkhad
  10. Thank you KennethT Your comment made me realize something that I have not clarified, however it is something I regularly do. And that is, my family and I really Enjoy any of these dishes at any time, not just for breakfast. The only thing that one has to be careful about is balancing out the dish if it is going to be the meal. While it is breakfast, one assumes that it will be ok to have a bowl of poha or an omelette and that is it. But if it is a meal, then just doubling up on the quantity would not be right. And although I do change the balance, I never mentioned it specifically. So if I were to make kanda poha my lunch, I would still stick with the same quantity I had for breakfast and additionally have a bowl of soup, daal or rasam if that is left over. Or I’d add a green salad to my plate and at least try to be good before I scoop up the next ladle full of more poha 🤣 Who knew it would come to this..... but its been ever so tasteful while reaching here!!😝 🙏🏻 Bhukkhad ( This name means ‘ever hungry’)
  11. Indian Masala Omelette ......................................... Ok another post for everyone (being on this forum, I am certain all of you know these recipes already. But I get some sort of a happy feeling posting these pictures and writing up these recipes.) Ingredients 2 eggs Half a medium red onion chopped as you like. Two or three spicy green chilies diced Some fresh Cilantro with stems A pinch of turmeric powder Some black salt (kala namak) or pink black salt (the kind that tastes of brine) Peanut oil to fry. Method Mix all the ingredients with a whisk On medium to low heat, place a skillet and add a small teaspoon of oil Pour all of the omelette mix and swirl to make the size you want. Let it sit as it cooks the underside well. Flip and cook the remaining side. Serve with Indian ketchup or Sriracha sauce Add fruit like a banana, or small guava, sliced. Serve with masala chai. Enjoy your meal or big breakfast. Bhukkhad
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