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  1. Bhukhhad

    Chai Tea

    Stephen129 I don’t have experience with Pret a Manger but the Starbucks ‘Chai tea latte’ has the addition of ginger and vanilla syrups to give it what they think is ‘masala’ taste. Its completely wrong to have vanilla there. But do you know what? Despite my initial gag response to vanilla in chai, I have grown to tolerate it. If I am needing a chai boost and am away from home, I sometimes get this and its OK, though too sweet. Here is a suggestion: 1. Try brewing a cup of tea with three Types of tea bags: Two teabags of black tea like Tetley or PG Tips (from what I remember of UK trips) or Yorkshire gold (2/1 depending on how strong you want the tea). Plus One tea bag of ginger tea (you get all sorts these days for herbal teas) or Two teabags of black tea and One of peppermint. or Two teabags of black tea with One of cinnamon You can also substitute any of these flavors of syrup Ginger/Peppermint/Cinnamon instead of the herbal teabags. In my cup the addition of milk is a must. You can choose per your taste. Bon Appetite! Bhukhhad
  2. Ah! Like I might serve sour cream with tacos. Nice idea for the creme anglaise in a double bowl.
  3. Sorry, I did not know we could not post recipes. Is that because its a famous chef? I guess I dont know the rules Thank you though
  4. Joy of cooking. Is it a ‘souffle’? I am not an advanced baker. Would you send me the recipe please. Perhaps separately as others might already know it. Thank you Bhukkhad
  5. Hello Pastrygirl! Pastry nerd or not, your answer came up in my search for apple buckle! I searched the Google gods for this answer and they came up with an apple watch strap buckle!!! Thank goodness for egullet. Now, here is my need: I had apple buckle as a child and it was served warm with warm vanilla custard. That is still my very favorite. Then I had apple pie as an adult and it was served alone or with vanilla ice cream. Now I want to serve some apple dessert to a crowd for potluck. It cannot be hot from the oven, and there is no provision for ice-cream. It would all be in foil tray containers and remain at room temp for several hours. Which kind of apple dessert will work without custard or icecream, and the topping should not get soggy too? Apple crisp will get soggy. Any solution? For 50 people. Bhukkhad
  6. Thanks for those listings. His shows were informative and I learned a lot from them. Bhukhhad.
  7. Sometimes I find Bhavna’s Kitchen has very nice recipes. And she is such a cutie. Apart from the fact that her recipes are spicier (more red chilies) than my home (we used to have predominantly black pepper tastes rather than garlic or red chilies) she is very authentic. And fun to learn from. Here is one of her more recent breakfast recipes that I am going to try. Bhukkhad. PS. eGullet has a facebook, instagram and pinterest page too? Wow! Egullet is popular!!
  8. Here is a little film I found on husking rice in India. The lady first beats the rice kernels with a stick in a specially designed container for this purpose. AFTER pounding the kernels she transfers them to a reed SOOP or SOOPDA. Then she bounces the kernels with a twist of her wrist. I learned how to do this from my Mother I guess. Its fun to do. You basically bounce the kernels in such a way that the lighter husks separate from the heavier kernels. The husks come forward towards the lip of the Soop and can be shaken off of the soop while the kernels remain behind. I still use this method to de-skin roasted peanuts. We have started to get wonderful salt-roasted peanuts here in the USA. A brand called Sikandar Foods sells them in a vacuum seal pack. They are yummalicious! But the skin separates easily from the roasted peanuts because there is no oil outside keeping the skin attached. So one must remove the skins to enjoy the rest of the peanuts and this method, on a little plate, works!! However the soop is traditional and useful! The metal version of the soop is usually kept behing any pot that is on an open flame. That stops the breeze from blowing out the flame from behind. Bhukhhad
  9. Okanagancook I am delighted to see these. The solid tava or tawa is the kind I was speaking about. The one with the holes is much more interesting. It has the two extra upright rods for certain reasons. First, you can place this tava on an open flame stove or ‘chulha’. Then place your cooking pot on top of it. And behind the two slats you can place a ‘Soop’ or ‘Soopda’ which is a metal thingamijing for shaking the flax off the grains. Do you know what I mean? I can post pictures from the internet but I am not allowed to do that here. The reason for putting the soop behind the vessel is to have the flame concentrate under the vessel. So that is one purpose. The other purpose for those upright slats is for the time this tava is placed upside down on top of a vessel and some burning coals placed on top of that. It provides the DUM effect for both top and bottom heating. I have seen these slats on only very few pieces so I assume this style is older. Now you can buy a tava with holes without these slats. And I use it to roast papad on an open flame. Or puff rotis on a flame. Such tavas are also very useful if you have an electric ring burner. This allows you to move the roti from the solid tava to a surface that is not as hot as the electric rings and puff the rotis that way. You take off the tava each time and put it back on just when you want to puff the roti or roast the papad. What fun to see the gadgets all of you have discovered! Bhukkhad.
  10. What a good job of a well made roti/chapatti. You folks are terrific even though this is not the cuisine you grew up on! A Tava has no lip, typically. It is a heavy cast iron flat disc and most often had no handle. A handle is a new invention over the past fifty years. You can have Tava’s of various types. A clay tava is used upside down! Yes! You place it upside down on a wooden stove and cook roomali rotis on it. It gets intensely hot so the delicate rotis get roasted in seconds. A thin tava is used to make khakras or rotis that are re-roasted to make them very crisp and last for months. A thick tava that is completely flat is used for rotli the very thin breads of gujarat. A thick tava that is curved in the center is preferred for Lechhi (in gujarat) and Dosti Roti (in punjab). These are rotis that split into two discs after roasting. The tava that is shown in the picture has a lip. It is a crepe tava, excellent for dosas. And of course you can use anything for anything. Bhukhhad
  11. Thanks for reading. I think our original requester for Indian breakfasts has disappeared. But I am enjoying writing up these breakfasts. I still make them on weekends or when we have guests from India. They still eat these every day and age is no bar. Perhaps we even age differently in different climates and lifestyles??? I still want to finish the homemade meals threads that are on my mind. Am I preaching to the crowd I wonder. All of you might know these recipes already. They are not new, just have my take on them. Bhukkhad
  12. Okanagancook, sorry somehow I lost the reply I’d typed. What I was trying to say was that i have not frozen imli pulp, because we always have some made fresh and you get imli in good supply. But I don’t see why it cant be frozen. Thanks Bhukkhad
  13. Breakfast in India vs Breakfast in our homes outside India My breakfasts have varied from the time I started to cook for myself instead of just enjoying my Mother’s cooking. At first they were a mix-match of meal fixings, or just dinner leftovers. Or the good old breakfast cereal and milk. But as the years passed and I was more organized, the meals I enjoyed in my Mother’s home began to swim in my memories. And I began to prepare those for my family. However, I am no amazonian chef, so depending on the hectic nature of the days plans, I switched back and forth from convenience with taste, to elaborate and of course tasty breakfasts. We do have both vegetarian and non vegetarian foods but Indian breakfasts will mostly be vegetarian. So here are some of the things I might make: 1. Poha as in mostly ‘kande pohe’. 2. Cheela/ Pudla 3. Masala toast 4. Indian Omelette 5. Handwo piece 6. Thepla 7. Vaghareli rotli 8. Dhokla chutney 9. Idli sambhar 10. Leftover sabji 11. Muthiya 12. Khakhra 13. Upma 14. Paratha 1. Kande Pohe: The dish derives its name from Maharashtra where the Kande Pohe are celebrated as breakfast. They can of course like any breakfast, be eaten at any time. Pohe/ Poha are steamed rice grains that have been beaten flat and then again redried. So they are like Rice flakes. Except they are hand pounded, so have a knobbly texture. You get several varieties in the market. I prefer the thick white variety. 1 cup dry poha per person 1 medium onion sliced 1/2 jalapeno deseeded 1 sprig curry leaves 2 small garlic cloves 1/4 t cumin seeds 1/2 lemon 1/8 t asafoetida 1/4 t turmeric small handful of cilantro leaves 1T fresh grated coconut 2 T Peanut oil salt to taste sugar to taste In a pan heat some oil and add cumin seeds. When the seeds sputter, add sliced onions and stir. Saute on medium heat till they turn slightly browned here and there. Do not burn the onions. Meanwhile wash the Poha in a colander and drain. Do this two or three times to get rid of any dirt and also to allow them to rehydrate. They do not need soaking. Fluff the poha with a fork. Add salt sugar turmeric asafoetida and chopped cilantro. Mix and set aside. Once the onions are ready add minced garlic and chopped jalapeno along with the curry leaf sprig. Turn the heat to low and add the poha mixture. Stir to coat and to allow the turmeric and asafoetida to cook. The poha will turn mildly yellow and start giving a wonderful fragrance. Turn off the heat. Fluff gently and plate. Garnish with fresh grated coconut and a squeeze of lemon juice. Finger licking good!! Now when I make this next I will post a picture. Update: Ok I felt the urge to have Kande Pohe for tonight’s dinner. So here is a picture. I am certain to enjoy it for breakfast as well. The measurement of 1 cup poha per person is too much for one meal. But carried over to another meal thats super good! I will also have some stir fried bok choy greens made in the same kadhai after the poha was done, and some cooked and sliced beetroot for salad. My family will add some haldiram sev on the poha for extra crunch! And we will all have some chaas to round off this meal. ************* 2. Cheela/ Pudla These are essentially crepes but in the Indian style. 1/2 cup sieved garbanzo bean (Besan) flour. Water to form a thin batter 1T plain yogurt 1/2 t ginger garlic paste 1/4 or less green chili crushed 2 t heated oil * pinch asafoetida pinch turmeric salt to taste chopped cilantro (two sprigs) some ‘masala’ from a readymade pickle Method: mix the ingredients together except oil. Heat oil in a separate pan and add about 1 to 2 t of the hot oil onto the batter. It will sizzle. Use a whisk to stir thoroughly. The batter should be pouring consistency. Let the batter soak for about half an hour if possible. On a hot griddle, pour a ladle full of the batter. Turn the griddle with your wrist to spread the batter around. Cook on moderate to high flame. Flip the crepe when all the sides look like they are ready. You can add a little oil to the sides of the frying pan to make the edges crispy. In my home we usually have a Besan cheela with some yogurt its a quick and filling breakfast. You can have a small salad or fruit with it to make it more complete. Or fill the center of the cheela with some cottage cheese and fold for added creaminess! **************** 3. Masala Toast : 1 slice of bread (your choice) toasted 1/2 small red onion minced 1 medium roma tomato diced (or whatever you have) cilantro (few leaves) 1/8 t cumin (optional) 1/4 t chaat masala ( available in stores) 1 inch cube paneer 1 T peanut oil pinch turmeric (optional) Heat the oil in a pan and saute the onions. Add the tomato and cook down to mush. Crumble the paneer and add the dry spices. Stir for a few seconds to warm the paneer. Add the cilantro and though I have not written it as an ingredient, I like a few drops of lemon juice. Do not overcook paneer. I started this topic because someone asked for Indian recipes on the new forum. I don’t think they have seen any yet. I hope they find this useful. I am enjoying it. ************************** I will add recipes to the list slowly. I have to however add that after a certain ‘age’ I have now resorted to having to make sure I have three things for breakfast besides coffee: a glass of water, a small portion of fruit and a small portion of some protein not necessarily meat. Bhukkhad
  14. Hello Okanagancook, Its nice to see your bottle of tamarind juice. So i have two things I would like to point out. A. Usually in our indian kitchens, we soak a walnut sized piece of tamarind cut from the ‘pressed block’ of tamarind pods. Lets say we have daal on the menu. Then some daal would go into a pressure cooker while the tamarind would soak in a bowl of warm water. By the time the daal has cooked and the pressure in the cooker has dropped naturally, the tamarind will have finished soaking. Then we would crush the soaked pods between our fingers and press out any pulp into the water. Once this is done over and over, you tip out all the juice and pods into a mesh. NOT a cheesecloth. But a somewhat small mesh sieve (not a very tiny mesh either). The idea is to keep all of the juice as well as the pulp. And only to strain out the pods themselves and any fibers that may have come with the pods. You crush the tamarind pods till they have lost all their fleshy pulp and are bare. B. The second thing I want to point out is that we do not store tamarind water in a bottle. It changes taste. So fresh daily. It also becomes very dark as it ages and will tend to make the daal dark to almost black in color. Instead, soaking and using daily tamarind juice keeps the Daal looking light and bright. Bhukkhad
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