Suvir Saran

I have enjoyed the goat cheese and caramelized onion tart at Balthazar a lot. It is as you say something that gets you so hooked, it is difficult to try other things. I too love the Banana and ricotta tart. It used to be GREAT when they first opened. Sometime in the last 2 years they changed their recipe. I was sad at first. But still the tart was excellent. Something about Balthazar is very comforting. I never tire of it.

350 degrees F is perfect in my book.

And you are right on spot by speaking about the correct amount of cutting of shortening into the flour.

Ajowain (carom seeds) are great to add into the samosa flour. Carom seeds are great for aiding in digestion. They help cut the grease and make the samosas feel lighther than they really are.

A good samosa should have small bubbles (are those what you are calling blisters?). I am in Denver, not near my camera or a kitchen where I will be comfortable preparing samosas..... Sorry... I am sure another on this great forum can give you those. Prasad, can you share pictures with us?

Thanks Prasad! I am glad to hear that there is more to Andhra food than just the influence of the nawabs. I have always understood that Andhra Pradesh being land locked and having these states around it, it has taken the best of each of them, and added it to their own. Telengana cuisine is superb. Maybe you will share more insights on that in the thread about Andhra Pickles.

I make my samosas with ghee. And yes like her recipe, these if flour, ghee, some salt and water. I first knead the fat (preferably ghee) into the flour. It should be kneaded enough to ensure that most of the flour is greased. At that point you add enough water to knead into a tought mound. Let me know if you did this. A good samosa should be "Khasta" and not "karaara". Which means it ought to be flakey and not crisp. What do you consider a good quality Samosa crust?

Our family is of Kayastha origin and Kayasthas are a great part of the Hyderabad culture. They are the group that with the Nawab, are responsible for the great Northern-Southern mix in Hyderabadi food culture. Friends from Hyderabad have always spoken of the great marriage there of Maharashtrian, Tamilian and local Andhra cultures. It is rich for the very diverse food cultures that have left a mark in its heritage. And many Maharashtrian communities also share with the Andhra communities a love of garlic. What do you think, Prasad?

I have never tasted Golas outside of a home. A friend in Bombay had their cook prepare them with different syrups. It was safer than the alternative that most I knew enjoyed much more. It is a shame I did not enjoy them and maybe next time I am in India, I shall take the risk.

The ganges is one of the longest running river. In it's course it touches many cities and pilgrimage centers. Some are crowded and those are places where the water is FILTHY... or you can get water from higher parts of its course (in the Himalayas) where the water is clearer, odor and tasteless and colder than most any river water I have ever drunk. Yes the GANGES is POLLUTED and these is no denying that... but if you know how it flows and where it flows, you have umpteen opportunities for finding amazingly wonderful drinks of ganges water. Sorry to disappoint you skeptics.

Sure, email me and I can send you a recipe. I think I have one in my laptop.

I have always had the Tamilian version. Amongst the Andhra condiments I love their tomato chutney, gongura chutney, curry leaf chutney, red chili chutney, eggplant chutney and their mango pickle.

Liz Johnson has described Dahi Batata Puris better than anyone before. I felt I was savoring them in my own mouth after reading her piece. What was most fascinating to me about the menu at Thali was the inclusion of the Home Made Chicken Curry that the owners mother makes daily. It was superb. I could be happy with plain rice alongside it and never get bored. Actually the rice at Thali is prepared beautifully. The onions had been browned into caramel color and then the rice was cooked with them so as to make the rice a nice sandy brown color and also giving it a wonderful sweet flavor that balances the heat provided by the whole garam masala. Raju the wine sommelier was a pleasant surprise but one that changed the magic of the evening. He adds so much more to the dining experience than anything else at the restaurant. The food varies from good to superb, the decor fresh and exciting and has some amazing elements, some that are only so-so. But the great wine list and the sommeliers very charming presence and caring hospitality make your experience stellar and superior. You come with little expectation into an Indian restaurant, but at Thali, Rajus presence gives you much more than you expect.. and even more than you would expect after having sat through one meal. The second time he waited at my table, I understood his brilliance and value even better. Thali may have given Indian restaurant owners a new trend to follow and emulate. I was pleasantly moved by the crab meat dishes they had on their menu. They were at once exciting and also refreshing. I would be happy going back to Thali whenever I crave Indian dining that should be about a complete experience.

In my home in Delhi we drank a charnamrit (holy nectar) that was made by rubbing milk between a stone and a block of sandal wood. The perfume infused milk was then added to more milk and raisins, basil leaves, jaggery and (ganga jal) water from the ganges. This was made mostly in the summer. My grandma would make a sandal ka uptan (paste made from sandalwood) that was used to bathe all the idlos in the kitchen temple. Many Indian women use this same paste as a face mask. As a child I would spend many hours daily in my summer holiday making this paste. Some would go towards the drink, and most to bathe the idols. I have heard of some families infusing some of this milk cream made by sandalwood to add to Thandai ( a chilled spicy drink enjoyed in the summers of the Northern Plains).

Welcome Prasad! And thanks for sharing the recipe.

Would love the recipe Indiagirl! Thanks for the great informative post.

It also happens to be a classic Northern Indian pudding... It is famous in Haridwar, Kanpur, Meerut, Lucknow and most parts of Oudh and Faizabad. It also is made better than in most any city of India in Hissar ( a city in Hariyana ), and is especially good with Malpuas that this particular chef prepares in Kaithal (another city, albeit, very small one in Hariyana ).

Welcome!

right you are, it was kamal kakree. Can you share your recipe? This one appeared to have marinated the stem in some cornflour/garlic/ginger mixture and then deep fried

How very true! Fresh papad are far better. I have to agree I feel disappointed and cheated after buying Papad in the US. They are not the same. I am sure the long shelf life must do something.

Pan, you are speaking of Parwal. A delicious tiny Indian gourd. It resembles a cucumber in shape. But a cucumber that has been greatly reduced in size. It is available in some Indian stores in the summer. We traditionally either stuff them or cut them into match stick shape slices and sautee them with spices.

Kamal Kakree, perhaps? Kamal is the name for lotus. Kakree is the word for stem. They are cooked like chips. They are most amazing. I used to serve them at Pondicherry in NYC. Always very successful. Arbi (Colocasia) is another of my favroite vegetables. I believe Anil enjoyed these in his trip cooked with potatoes.

Mallugu Podi (Pepper Powder) is a commonly found condiment in restaurants serving South Indian foods like Dosai and Idlis. Do you make this powder at home? Do you make it with ghee or oil? Where do you buy it? What brand is best? And how would you spell mallugu podi? What tales or stories do you know about it?

What fillings would you use? Do you ever make these at home? Where do you get your recipes/inspiration?