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About Bhukhhad

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  1. Plado, Thank you for your comments. Its been a while since I posted on this topic and a discussion on Indian food is always welcome. However I dont think the topic was ever a discussion of 'toxicity' of color, or as we would spell it in India 'colour'. At least my memory seems to indicate just a discussion of colors and spices in Indian foods, like turmeric. So you are right, we do use plenty of color-imparting foodstuffs since ancient times and none of them are toxic. But the reference to the festival of colors 'Holi', is a cultural celebration of the spring harvest and has nothing to do with food coloring as such. I just wanted to highlight that. Holi is celebrated with a lot of colored powders being thrown about and smudged on each others hands and cheeks all in the delight of a great spring harvest. My two cents, or should I say my two paise Bhukhhad
  2. Ok will remember next year. I think I mistook Lemon Thyme for Lemon verbena when I planted it. So i will use it when I have dried and stored it. But next time I will plant the lemon verbena. Oregano has been great. I dont like the taste of basil (go figure) -and I love the taste of cilantro (yes I do). So growing fresh oregano has given all my italian dishes a boost this summer. I do love it with yard long beans
  3. Folks Iwould like to submit two pictures. The first is lemon verbena/ lemon thyme? I need help to identify it. The next is oregano. Both smell lovely but it has become suddenly cold and these plants will die. So I have harvested them. Now I want to dry them and keep them for the year or use them as gifts. Can you please suggest how I can use an oven to dry them and how I can store them. Any recipe suggestions? Thanks Bhukhhad
  4. Thank you Andiesenji I will try that out sharvari
  5. I am growing amaranth. The flowers are beautiful red velvety ones. But something is eating the flowers from the very tips. Is it squirrels, birds? See how the top of the flower is stripped?
  6. Wow! Such a labor of love! I admire all the sincere cooks who went through this process. And you for trying. I will remember that wheb I use it next. So I bought a packet of sumac and one of zataar and have been trying to use them in mediterranean dishes. So far sumac goes well with hummus and sprinkled on falafel or the lettuce tomato and bread salad (I forget the name). Zataar I have not been able to use yet. Any suggestions?
  7. Ooooh how exciting! Is it Sumac? They are berries. I love the sour powder but have never seen them
  8. Kamarkas

    Hello CeeCee Thank you for asking the question about Kamarkas. It took me on a journey to read up several texts about ayurvedic and herbal productions and I was led to a new understanding of resins and gums. I am so delighted with Egullet because it makes me want to research food, and both 'research' and 'food' are some of my very favorite things in life. So here we go with the explanation according to moi: There are several resins and gums that are derived from plants and used througout the world for cooking. I use on a regular basis HING or Asafoetida which is a resin from the Ferula plant. I use it to add to my Indian dishes for taste and digestibility. There are other resins and gums that are used in cooking. We all have heard of Guar Gum. This is a resin from the Guar or Cluster Bean plant and is most commonly used in ice cream making and other foods. There is also Gum Arabic from the Acasia tree that we use and call by these different names Gond/Gundar/Dink. There are many more gum varieties and each one has specific uses in Ayurveda. But the Kamarkas is a gum from the Indian Coral Flower tree or Palash Tree. This tree produces a sap that is reddish brown in color and upon hardening in the air, it becomes solidified. This particular gum is called Kamarkas. It is names for its properties of 'Kamar kas' or strengthening (kas) the waist (kamar). It is not very readily available, and almost all the recipes requiring the use of Kamarkas, substitute it with the more readily available Gum Arabic. Another point, the name of the sweet you mention is not is PANJEERI But I have a better recipe for you to follow and enjoy: GOND/GAUND LADDOO by Tarla Dalal: Gaund Ke Ladoo recipe | by Tarla Dalal | | #3909 Bhukhhad
  9. Is it buckwheat? Or birdseed?
  10. This is amazing. Such great pasta.
  11. Create my meal – the game

    What has happened here? Wild_Yeast, did you finish your cooking day? Sorry I have been out of the loop a bit. Bhukhhad
  12. Thanks Okanagancook, I have to look up sorrel and try it.
  13. Hi everyone, Can I see a picture of sorrel? Thanks