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rick

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    Winnipeg Manitoba Canada
  1. Something else that I especially try to include for outdoor, summer eating are the chaats! I have been experimenting with as many as I can, and inventing new ones along the way. Looking at books, and restaurant menus. it seems that herbs, greens and fresh fruits get short-shifted quite a bit. I try to maximize the use of them during the summer, and save more of the 'heavier' foods for the winter months. I try to take a lesson from the Thai and Vietnamese, who eat herbs constantly, and are reknown for their fruit and vegetable salads. Like Indian cuisine, they focus on the elemental taste
  2. Some sort-of Indian vegetarian meals we make goes like this: I grill vegetables on a charcoal barbeque, like eggplant, squash, peppers, cauliflower, etc. Then I toss them in a mint-cilantro chutney, and serve. Other times I will brush the vegetables at the end of grilling with a tamarind chutney. Summer is hot and short, and it's easier to cook outside. Often I will do the naans out on the grill too. Or chapatis, on a griddle on the barbeque. Then, they can be puffed up right on the ash-covered charcoal coals. If it is a dinner party, the guests can do this themselves. It's alot of fun.
  3. How do other people keep all of their spices organized? I seem to have so many jars of spices and dried chilies, etc. that it takes up alot of room. Does anyone use the traditional spice box? It only holds 7spices doesn't it? Is this practical for anyone? Which spices do you decide to put in it, and which stay on the shelf? Does anyone have good ideas on how they have organized a small kitchen to contain the evergrowing collection of legumes, flours, spices, etc...
  4. Hello, I would suggest a cabbage and potato strudel, of course! You might be familiar with apple strudel, but there are many savoury strudels, too. Don't be confused with the puff-pastry apple turn-overs, which are sometimes sold as strudel. They're not! The Austrian version would use a filling made of boiled potatoes, sauteed cabbage and onions, carawayseed, fennel seed, black pepper, and a little bacon or ham for flavour. Sometimes the filling is moistened a little with some cream or sour cream. Maybe in an Indian context the cabbage and potato strudel would use ghee to brush on the p
  5. Hello, I just talked to someone from Agriculture Canada, who supplied some history about the Canadian warnings on mustard oil. It seems that there is a weed, which is almost indistinguishable from the mustard seed plant, which in some areas has contaminated the crops. Oil from this plant may contain the toxic substance. Rick
  6. Thanks for the information. In Canada, the Government health authorities (Health Canada) and the regulating body (Agriculture Canada) have banned the sale of any mustard oil in Canada, unless it is labeled "for external use only". I found this warning on the Health Canada website. It was issued 5 years ago, and is still in effect for Canada. Like I said, people in the stores still buy it and use it. It's obvious from the containers that the oil was meant for cooking, despite the label. I guess the US and UK haven't reacted this way. Below is the Health Canada warning--FYI. Thanks Rick S
  7. Hello, I'm not sure if this qualifies as a true "garam" masala, but it's a recent improvisation that I'd like to share. It is a little herbal, and a little nutty at the same time. It seems to suit some of my vegetarian dishes well. 1 tbsp mixed peppercorns 1 tbsp cumin seed 1 tbsp coriander seed 1 tbsp sesame seeds 1 tsp mustard seeds 1 tsp fennel seeds 1/2 tsp ajwain seeds Combine all spices in a dry pot. Roast over medium heat, stirring the spices slowly to prevent burning. Continue cooking over heat until the mustard seeds have popped, the sesame seeds have toasted, and whisps
  8. Hello, I am curious about what experience others may have using mustard seed oil. In Canada, by law mustard seed oil must be sold with the label "for external use only". I have spoken to members of the East Indian community in Winnipeg (who describe themselves in that way to differentiate themselves from First Canadians who call themselves Indians) and I have been told that they use it with no ill effects. I realize that this oil has been used for a millenia, but in modern times, has use of it been discouraged in any other communities? Thanks! Rick
  9. Hi, I am trying to duplicate the rich, creamy kormas found in our local restaurant. Does anyone have any suggestions? References in books don't seem to describe the navratan korma that is popular here. Published recipes seem to use yogurt or else a pureed nut base. I'm sure that the restaurant version isn't authentic, but it is good. It seems to be based on cream. What combination of spices is suggested? Thanks Rick
  10. I am looking for regional vegetarian ideas from India that go beyond the stereotyped punjabi restaurant-style dishes that you usually find in Indian restaurants. Does anyone have any good cookbook suggestions on this topic? Thanks! Rick
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