Bhukhhad

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

Is it buckwheat? Or birdseed?

This is amazing. Such great pasta.

What has happened here? Wild_Yeast, did you finish your cooking day? Sorry I have been out of the loop a bit. Bhukhhad

Thanks Okanagancook, I have to look up sorrel and try it.

Hi everyone, Can I see a picture of sorrel? Thanks

You got it! I grow fennel everywhere I can just so that I can see the birds come to eat the seeds! Silly silly me

Wayne, ElainaA, Purslane is edible. This horizpntal variety too. Just pull the individual leaves and add to salad. We call it 'loni bhaji' plobably because it has a gel like or cucumber like texture inside. But it does not ooze the gel. Sometimes it is mildly salty and sour. Most places I know will make a dry sabji out of it by sauteeing it. I will try to look for some recipes. Fennel! This year its growing like a jungle!! But its attracting honeybees as early at six am! I have been stung twice this season and dont want to go there when they are around. I know bees are good for the plants. But this is too scary. Well I did grow a LOT of fennel not realizing the jungle I was about to make. Bhukhhad

Phew! Thanks all

I am sorry, this is my error. I cant go back to sleep without knowing that it will be fixed. @kayb, can you please declare someone else to go ahead? Not I? bhukhhad

Yikes! Kayb I am sorry. I understand what Tftc means, I should not have jumped in. I cant do it, I have guests from india..... Oops @sartoric and @kayb and @tftc please help

Kayb, I am not in the running here but how about a one-pot recipe? How about a New Orleans style GUMBO? I believe it has chicken rice eggplant zuchhini okra and squash! You might want to serve a salad of cool cumber and some cheese alongside. Bhukhhad

Ok Kayb, you are 'It'! So plan your list and get posting. I decided to do Kayb's 'Eggplant Roll-up', and here is how I made it: 3 long chinese eggplants 1 Red onion Grated Mozarella cheese Some Parmesan cheese 1/2 cup rice Garlic , Salt, Red chili flakes, fresh oregano 4 button mushrooms 1 jar of pasta sauce 2 Tbspn oil or more In a baking tray I placed thinly sliced long chinese egg plants close together but in a single layer. I sprinkled some salt (sorry a little pepper got into the salt too) and a little oil. I roasted them on 350F for about half an hour. On the other side I diced the onion finely, minced the garlic, salt, chili flakes and oregano together. I chopped a few mushrooms I found in the fridge. I sauteed the onions and mushrooms together and cooked them till the water evaporated. In the microwave I cooked the rice and once cooked I mixed about 2 tbspns pf pasta sauce and some mozarella into it. Then added the mushroom mixture and tossed it all together. In a foil tray, I took each of the softwned eggplant slices, added some of the rice and mushroom mixture to them and rolled them up. I tried to stack them neatly but the pan was bigger than the amount of eggplant. But thats ok, it was my dinner. I poured the rest of the pasta sauce on top and spread a layer of cheese. Now its all ready to go into an oven just before serving. With the opo squash and pumpkin, I cleaned everything and cut each into chunks. Most of the chunks of opo and pumpkin were bagged and kept in the refrigerator for the rest of the week. But I did make one curry. The name is 'Morkholumbho'. You pressure cook the opo and pumpkin chunks. Then in a separate frying pan heat a couple of teaspoons of peanut oil. Add dry urad dal, cumin seeds, mustard seeds, green chilies and curry leaves. Fry for a few minutes. Add hing and some tablespoons of dessicated coconut. Grind everything fine in a blender adding water as needed. Mix this paste with the pressure cooked opo and pumpkin chunks, simmer till melded well. Add lemon juice to taste and adjust salt for seasoning. This is usually served with rice. But since I have rice in the eggplant dish, I will make chapatti. Thanks folks, I tried making something new because of you! Bhukhhad

Wow everyone has such interesting suggestions. A stirfry like Smithy said would be nice because my stir fry has usually been broccoli or green beans! Eggplant rollups like Kayb suggested would be good too as I have not made that dish before. Though I have watched Giada De Laurentis wax on at length about such a dish. Sartoric suggests an eggplant and pumpkin layered lasagna like creation and I love lasagna. Fried Opo? Thats new for me TftC. Good suggestion. Wild_yeast what an interesting dish! We make a similar green pigeon peas and rice dish. At least my Mom made it. I haven't had it in years. But caribbean spices I may not have. I think its carribean. What shall I do? I'd better decide soon..... Bhukhhad

Tere These are beautiful courgettes. I have only found dark green zuchhini, not these. They look so pretty. Maybe this winter I will plant a whole bunch of colorful gourds and squashes. What are those blue flowers? Asters? Are they edible? Very pretty. And the swiss chard has only red stems of do you have the rainbow chard variety?

Ok so here are the rest of the pictures for my veggies right now: More Opo Zuchhini Amaranth Fennel Butternut Squash Lemon Cucumber (its delicious) Oregano and Mint Thanks for being interested. All of you. i have overdone the fennel planting this year and it is attracting honey bees. They start so early in the morning I can barely work on the weeding. And as I got bitten twice this summer I am wary of the bees now. But the fennel has come into seed and my favorite little birds come to eat it. I dont have the heart to cut it away now. Bhukhhad

Hahahaha yes, these are huge. Like the big watermelon they are mostly water. Very good for you i harvest them a little over their time too I must admit, because I love seeing them grow so big. When we were kids we used to play Mahabharata roles with these squashes. The Opo Squash looks like a big Mace and the Mace was the weapon for Hanuman the simian character in Mahabharata. I taught my son and all his friends the same while reading them all these stories in their summer holidays.

Tftc Once again, a big thank-you for telling me about this gardening section! These are my opo squash. I grow them every summer along with zuchhini and yellow squash. Also some serano or thai chilies and beans. This year I also grew amaranth and butternut squash. Will post more pics soon. In winter I grow radish carrots and I try to grow more squash varieties if I can.

Ok 'Create my meal'-ers send me your suggestions by tomorrow so that I can attempt to cook one of those. It looks more and more like tomorrow is the only day I can try. Given the fact that I have a limited list and even more limited time this week, it would be fine if someone else went in instead. I can get nominated another time as well. I refer back to the person who started this game to start another round Bhukhhad

Wow your description itself makes my mouth water! Lisa Shock am I 'it'? Ooopsies I am not ready. I dont have a very diverse list right now and I just did my grocery shopping!! But I am so excited that I accept with many nervous butterflies. Here is the list of my groceries: Opo Squash grown in my garden Pumpkin grown in my friend's garden Purple eggplants Chinese long and Big round as well Frozen peas Toor Dal (dry pigeon peas) Red onions Tomatoes Pantry ingredients like chapatti flour. Basmati rice, all spices for Indian food. No bread in the home or any baking supplies like AP flour. No meat or fish. I do have a carton of large eggs. And some brie and some mozzarella. I will cook from whatever you suggest on tuesday or wednesday. Can't after that, have guests. Bhukhhad

JoNorvelleWalker Thank you for this reference! I am loving the reading

Wow I had no clue! That will be interesting to read about. Bhukhhad

Wow Sartoric I had never heard of Gado Gado and the first search brought up Jamie Oliver's recipe of Goegeous Gado Gado. If it comes through this link you will see why I was so impressed. It looks like you found a dish that has everything on the list. And looks delicious! http://www.jamieoliver.com/recipes/vegetables-recipes/gorgeous-gado-gado/#vOgBHsVGTjiiKYuY.03 Yumm! Bhukhhad Sent from my iPhone

Nice. Please do post pictures when you make something like this next. It will be nice to see. Bhukhhad

1. Broccoli and Onion Pakoras with garbanzo bean flour and spices. If instead you make this like tempuras then egg will be used in the batter otherwise I forgot the egg. 2. Roasted russet potato with sour cream and cheese with chives. Like a potato salad. 3. Caramelized tofu with Bok choi http://www.foodnetwork.com/recipes/caramelized-spicy-tofu-recipe.html 4. Brown rice steamed with some stirfried bean sprouts, crushed peanuts and lime juice like a pad thai but with rice. Oh maybe egg can be used here? Big caveat: I have never made any of these dishes. But I did read the NYTimes caramelised Tofu recipe that I have shared here. And since I like Pad thai I have thought about Pad Thai rice in case there is such a thing... And I love both pakoras and tempuras so this version could go either way. But this menu still does no justice to a baker. That should be things like souffles and tarts and pies. Bhukhhad