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Bhukhhad

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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. Y
  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 c
  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
  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 specifi
  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
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