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Bhukhhad

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  1. Vegetarian Recipes and Meals

    Sartoric, I like your version. I have a couple of different south indian recipes, either from hyderabad or chennai more elaborate in terms of effort when one is hungry... I would enjoy this. Just wanted to point one or two things. I have tasted one version of this curry with coconut in the gravy and another with peanut paste. Both taste exceptionally well and I cannot reproduce them properly yet. But they are yummy indeed. Eggplant soaks up oil like crazy. I grew up eating massive amounts of oil in my curries. But now I roast my eggplant in the oven with no oil. It works to keep the shape and cook. Then I add the gravy on top. Only way I can avoid a greasy wggplant
  2. Vegetarian Recipes and Meals

    Tftc, Yes yes! Is the short answer. Almost everyone I know around me, buys the fresh frozen and already shredded coconut from either Indian stores or a mixed asian store. I have not come across the 'frozen whole coconut core with water' anywhere yet. But the 'frozen fresh shredded' works really well. You just have to open the packet while the contents are still frozen, and divide them into batches you can use, and refreeze. That is the only way it works for me. The fresh coconut luxury does not! And I will tell you why. I have no surface on which I can break a coconut the traditional way, I have no sharp instrument with which I can break either the outer hull nor cut the inner white flesh. But if I did, there is nothing as sweet and delicious! Dessicated coconut or dry whole core slices work fine in a pinch. Next, we get fresh bunches of the following leafy greens here: methi, amaranth (bathuwa or rajgira or lal bhaji), gongura, moringa, spinach, malabar spinach, kadhi patta, colocasia leaves and cilantro (coriander)..... all yummy! The asian stores have many more greens that I dont have indian uses for but always eye them with the desire to use them. These are: dandelion greens, bok choi varieties, pak choi, pea sprouts, mustard greens ( I grow these in winter), and other greens whose names I cannot read. Has anyone used these in Indian cooking? If so, do share. Thanks for asking Tftc.
  3. Vegetarian Recipes and Meals

    Hello again everyone! There are a number of regular cooks who hail from india, on this forum. At least I gathered so. I have simple home cooking recipes to share, so you will have to tolerate me somewhat. But I love eating cooking and sharing so here goes: since the topic is about vegetarian recipes but no particular recipe has been sought, I will post here the recipe for Aloo Methi Sabji with some explanations. First about methi or fenugreek. You can get methi in seed form or fresh/ dry leaf form. You can grow your own methi if you like, by soaking methi seeds overnight and planting in a seed starter pot the next morning. Within a week you get methi leaves. You snip them to harvest, and more regrow from the stalks. Now for Aloo or potato. For aloo methi , you need a waxy potato, not a powdery one. Aloo Methi 2 or 3 medium waxy potatoes cumin seeds optional 1 small onion turmeric optional 2T methi leaved chopped salt green chilies optional 1/2 cup fresh coconut (grated) lemon juice oil method Wash, peel and cut potatoes. Heat two T oil in a deep pan and add cumin if using and toast till golden. Then onions and cook till tender. Then add the potatoes. Add salt for the potatoes and cover and cook till tender. Add the washed methi leaves and let them wilt. Add turmeric pwd. After a few minutes open the lid and stir. The potatoes should be covered with gently wilted methi. Turn the heat off. Add the coconut and stir taking carenot to break the potatoes. Adda dash of lemon juice and serve. You may optionally add green or red chilli to taste. Do this after the methi has melted Enjoy. Try the recipe.
  4. Rebecca263 has passed away

    Om Shanti
  5. Vegetarian Recipes and Meals

    That would be me too! I primarily cook and eat Indian. So ask away and share away
  6. 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
  7. 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
  8. 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
  9. Thank you Andiesenji I will try that out sharvari
  10. 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?
  11. 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?
  12. Ooooh how exciting! Is it Sumac? They are berries. I love the sour powder but have never seen them
  13. 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 PANEERJI...it 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 | Tarladalal.com | #3909 http://www.tarladalal.com/Gaund-Ke-Ladoo-3909r Bhukhhad
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