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Bhukhhad

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  1. 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
  2. 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
  3. 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
  4. 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
  5. 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
  6. 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
  7. 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
  8. 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
  9. Well asked, Pastrygirl, Well asked! This is a good question. with a long answer: 1. A papad is a thin dried lentil uncooked roti (if you will), that is then fried or roasted before serving. 2. Different parts of India, use different ingredients to make Papad. 3. In Gujarat, they are made from urad dal flour and spices only. 4. In Punjab they are made with mung dal flour and are rolled thicker than the ones from Gujarat. 5. In Southern India, they are made with Rice flour plus Urad Dal Flour. And they are not handrolled, they are machine pressed and of a small siz
  10. Oh Heidih, These days I have actually stopped asking for Hindu Vegetarian meals on international flights. They always serve heavily spiced and often undercooked chhole, terrible sabjis of ridiculous combinations like brussels sprouts and chana daal with odd tadka spices. And to round these off, they serve paratha that is as thick as cardboard! Never!!!! Now Papad Poha is a snack. One would have a small bowl with tea or coffee. It is not a meal, not even like bhel. Bhel is also a snack, but one can easily have a dinner bhel. But you would not typically have a dinner papad po
  11. Hello all, well I almost forgot I started this homely topic last year and left it incomplete. So I am going to add some of the recipes for which I do have pictures Today I have a crunchy snack for any time, breakfast, or teatime. It’s called: PAPAD POHA. Around the time you are almost done with your box of flattened rice flakes and its time to replenish your stock, you use up the last amounts. At the same time you can use up the few papad that may be left in the papad container, to make place for a new stock. Ingredients: Thin unroasted poha any am
  12. Dear Gorkreg I am so sorry I never saw your question. I wish my response could have been more timely. So what did you do that day? I hope you used the greens you had found. Perhaps you did. And? What did the saag taste like? I too find that you don’t always get all the greens or even spices for that matter, that were used traditionally. So I try to ‘mix-match’ as you will. Recently, I did make sarson ka sag, so I can post some of my pictures too. This is a picture of the mustard greens I grew in a pot. Will you be surprised if I told you how? I just planted some of th
  13. I loved how you said ‘besides this is egullet’!! yes of course best when made by one’s own hands. ❤️ All I can say is you have done all the things I could think of. And admittedly this is not my forte. They say experience makes it to perfection. So my friend, enjoy lots of dosas on your way and you will certainly get there soon. Bhukkhad
  14. 36 hours for fermentation? Hmm I would say thats true in this winter weather. But you have to be careful with urad dal. Too much standing time for fermentation and it tends to go ‘off’. I dont know if you have the luxury to buy ready made batter. In the part of the world that I live in, we get ready to eat dosa and idli batter. Its a life saver for me. I don’t need to plan three days ahead nor keep batter in my fridge. I buy the day I want to make whatever. Shasta brand idli and dosa batter is really very good. It is available in the Indian store. I have not looked for it on Amazon. But
  15. JoNorvelleWalker No, this is not the right way to have dosa. I’m sure it tastes nice though. Let’s see. The first thing is that it should LOOK like a very thin crepe. And it is to be spread pretty much like we would spread a crepe. 1. cast iron very very flat skillet or dosa tava+ seasoned. 2. Well heated 3.Batter should be perfect. 4. Pour a ladleful in the center and Immediately swirl with the flat back portion of the ladle to spread in a circular fashion on the tava. It should be uniformly thin. 5. Pretty soon the sides of the dosa should start to turn upwa
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