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Found 988 results

  1. Rushina

    Diebetic diets

    My cousin is a diabetic with a gentically weak heart and occaissional blood preassure. Also he is of the old guard that wants tasty food. I need to formulate a workable diet for him. It has to be easy to do with ingrediants that are locally available. We are already baking most thinks instead of frying. Oil has been cut down to a bare minimum, salt is out and sugar is out. What I would like help with is anything in terms of advice as to what could work. Do you know a diabetic? Do you know of any foods that are helpful to diabetics? Any websites that deal with diabetic food for Indians? Rushina
  2. jackal10

    Asparagus with Indian spices

    Asparagus with Indian spices Serves 2 as Appetizer. This is an entry for Monica's competition. I have not tested it myself, asparagus not yet being in season here. 1 lb Fresh Asparagus 2 T Olive or groundnut oil 2 T FIncely shreded coconut 1 tsp salt 1 tsp Light curry powder of your favourite spice mixture 1. Prepare the asparagus: break off the tough part of the base of the sticks, and if fancy peel from below the bud area 2. Toss with the oil 3. Roast in a hot oven for 10 minutes 4. In a hot pan put the salt and the ground spices, heat until the aroma is released. 5. Mix in the grated coconut 6. Plate the asparagus and either strew the coconut mix over, or leave on the side of the plate, or put a soft poached egg on the plate, and top with the spice mixture ( RG983 )
  3. The BF received a bag of these green vegetables from one of his customers, a woman from India who grows them in her backyard. He said she told him they were good for diabetes, and they should be cooked with tomatoes. Does anyone have more instructions on how to cook these? Thanks for your help!
  4. Monica Bhide

    Buttermilk

    Tell me how you use it? Drink it? Add it to cooked rice? Cook with it?
  5. I'd posted this question in an earlier discussion, but it got buried somewhere, so here it is again: What unusual things do you bring back from India? I've brought varak, copper vessels, the traditional butter-churner (mathani, even though I don't use it - mainly for decoration purposes), dried rose petals, bamboo shoots in brine, raw mangoes in brine.... Still on my list/wish list: Hyderabad ka potli masala, brass vessels, the black claypot my grandma used to make her famous fish curry in, surahi (a bit far-fetched I know), bharanis. Suman
  6. Have a duck in our freezer, that seems to call to me, "Eat me, Eat me"... Have googled "recipes indian duck"...About a bazillion hits on Bombay Duck, which of course, is fish... A couple recipes for "Duck Vindaloo"...While almost any of gods creatures would indeed be enhanced by preparation Vindaloo style, I can't seem to find much else. Is waterfowl not popular in India?, or am I just not looking in the right places?
  7. Vikram

    eating trunks

    There's a street snack that's sold in Bombay that's always intruiged me, not that common, but you can find it fairly regularly at Chowpatty or near Fountain and a few other places. What's remarkable about it is the way it looks - a large cylinder of what looks like ivory wood, with a thin reddish tan layer outside. If you want to eat it the guy selling it will carefully slice a thin section from the cylinder, remove the tan park and give it to you. It tastes sweet and crunchy, a bit difficult to swallow since its a bit fibrous, but quite nice. One guy I asked told me its called kandhamul, but does anyone know what its English name is or what plant it comes from? Could this be what's called hearts of palm? Vikram
  8. Reefpimp

    Currying favor

    Some of you may know that I work as a cook on a cruise ship. It's been an interesting job, made more so recently when I was transferred a month ago to the Special Orders crew and told that I would be making meals for our guests with special dietary requests. My biggest challenge came this week when we had a group of 30 passengers who were all Jain. My word, what a difficult challenge this was for me!! The dietary restrictions alone made getting any sort of flavor into their meals quite diffcult--strict vegetarian, no onions, no garlic, no ginger, no potatoes--nothing that grows beneath the ground. Add to that, that I'm not all that familiar with the food of the Subcontinent, and one has a ready recipe for disaster. Then I remembered eGullet!! And what a resource your little corner of the Internet has turned out to be. I bought a couple of cookbooks (Lord Krishna's Cuisine; The Dance of Spices) but mostly I just opened this page and worked my way through posts in this sub-forum with a notebook handy and every day have been able to put together a multi-course meal complete with raitas and pickles. My crowning achievment came yesterday when two tables sent back for second helpings of my pumpkin "Rogan Josh"-style main course. Waitstaff have been asked what part of India I am from ("The part that's in Minnesota," quipped one waitress.)--who would have thought?!? I couldn't have done it without you good people. Thank you very much.
  9. eGullet UK is having a huge (21 people) get-together at the Tayyab restaurant in London next week. This is actually a Pakistani restaurant, and doesn't serve wine (whether for religious or commercial reasons I don't know). Tony Finch, who has organised the event, suggests we all bring our own wine, and has recommended Shiraz as a good match for this type of food. The problem is that now everyone will bring Shiraz and that's likely to be boring. So I'd like an alternative suggestion or two. I have to admit that I generally drink (Indian) beer at Indian restaurants, and I can't think of a classic red wine that seems to fit. Maybe Chianti ? So please make some suggestions. If your choice is obscure, some ideas on where I could buy it in London would also help. Thank you, folks, you might also change my drinking habits at Indian restaurants for ever
  10. Hi all, I'm writing a story for Saveur on Indian Pudding and how its one of the few regional foods left that's really tough to find outside its home turf (New England). For example, in New York, there are only two restaurants, both owned by the same owner, that I can locate that serve the dish. I'm interested in hearing from people from New England and from New York and elsewhere about Indian Pudding. What's your experience with it? If you live outside New England, especially if you are a New Yorker, have you ever heard of it, eaten it,etc. If you're from New England, did you grow up with it? Have you heard of it? How does its tastes, texture and appearance appeal/not appeal to you, etc. Any stories about it, family and otherwise, would be great. Also, why when so many regional foods (e.g. Texas BBQ and fried chicken) have migrated broadly out of their regions has Indian Pudding stayed so local? Thanks so much!
  11. cubgirl

    DAHL

    I am new around here but would like a good recipe for Dahl, if someone could help me please. Thanks
  12. grapeshape

    South Asian picnics

    Due to this beautiful east-coast weather, I'm planning a picnic in the park with a few college friends. Would South Asian cuisine fit the bill or would I be better off waiting for a rainy day and invite everyone inside?
  13. Welcome Monika, Are you from a Marwari family? What is the Indian grocery situation like in Finland-are you able to get all the essentials or is it difficult to find things, like....besan for instance?
  14. Suvir Saran

    Regional Cooking

    Kashmiri Cuisine Kashmir is in the north west of India. It is mantled in the venerated Himalayas. When Indians think of beauty, Kashmir is one of the first thoughts. The food in Kashmir is a mixture of Indian, Iranian & middle eastern styles. This fusion gave rise to the traditional "Wazawan" style of cooking which is cooked in a lot of spices. The aroma that arises from the food is highly sensuous and very woody and symbolizes the true essence of Kashmir. The population comprises mainly of Moslems or "Brahmins" or "Kashmiri pundits" who also eat meats but surprisingly do not include onions & garlic in their food. Yogurt is an essential ingredient, used extensively in Kashmiri food. Saffron from Kashmir is a scarce commodity but a prized spice. The descendants of cooks from Samarkhand, the Wazas, are the master chefs of Kashmir. Their ancestors came to India with Timur in the 15th century. The ultimate formal banquet in Kashmir is the royal Wazawan. Composed of thirty-six courses, easily fifteen and thirty can be preparations of meat, cooked overnight by the master chef, Vasta Waza, and his assistants. Communal eating is a tradition and upto 4 people share food from one plate called the Trami. Meal begin with a ritual washing of hands in basins called Tash-t-Nari. Then the Tramis arrive, heaped with rice,and laced with the many courses that follow. Condiments (Chutneys and Yogurt) are served separately in earthenware. New Tramis keep coming with new dishes as the meal progresses. To Kashmiri Pundits, eating is a sacred tradition. Some dishes are a must in most any dinner. Rogan Josh, Gushtaaba, Aab Gosht and Rista are a few of them. Most all meals end with Gushtaaba.
  15. Suvir Saran

    Kalustyan

    How do you rate them? Are there winning items available through them? How do you rate their chutneys? The store-brand that is. Do you buy their packaged foods?
  16. SuzySushi

    Mattar Paratha

    Tonight we tried frozen Peas Paratha, made by Pillsbury, India. We thought it was very tasty and I'd like to know how to make it from scratch. I can probably figure out the dough from other paratha recipes on eGullet, but would like to know how to make the nicely seasoned filling. Ingredients are: flour, peas, water, partially hydrogenated vegetable oil, coriander, salt, glycerol [dough conditioner ???] onion, modified tapioca starch, cumin, green chillies, mango [amchur powder???], turmeric, chilli powder. TIA!
  17. foodietraveler

    Wine to pair with Indian food

    I am going to cook an Indian meal friday. Not sure what dishes, but I shall cook from two books, both by our experts from egullet. I have ordered books by Monica Bhide and Suvir Saran. They arrive later today and what inspires me shall be prepared for mom, girl friend and non-indian friends. What wines would be safe ones for me to buy? Any ideas? Or am I too naive to think I can buy wines in advance of having a menu planned? Guidelines for pairing wine with Indian food??
  18. So due to a variety of factors I have decided to cook Indian for the next 3 months. Pursuant to that I purchased the other day a coffee grinder for spice-related grinding. Today and tomorrow I will be stocking the pantry with whatever other hardware and software is necessary. So I'm interested in hearing what are the staples of the Indian pantry. wet ingredients, dry ingredients, canned stuff, whatnot. So far on the list: Spices peppercorns fenugreek cumin kalonji cloves cinnamon Other dry: basmati rice chick peas wet onion garlic ginger I know I can gather a list like this by making a bunch of indian dishes and seeing what spices they need, but I'm looking to get a ready to go pantry so that when I get ready to cook I already have some of the shopping done. Many thanks, Ben
  19. Jason Perlow

    Indian Teas

    I'd like to think I know a bit about English, Japanese and Chinese tea varietals, but I really don't know my Assam from my Darjeeling. Can anyone elaborate what all the major Indian tea varietals are, how they are prepared, what teas go best with what kind of Indian food and what are the best times of day (and time of year) to drink them? And besides the classic English way of serving tea, are there any Indian-specific tea customs I should know about? And what goes into a "masala" tea?
  20. Suvir Saran

    Matar Paneer ( Indian Cheese )

    Matar Paneer ( Indian Cheese ) 10 c whole milk 1/2 c buttermilk / yogurt (more maybe needed, so keep some extra In a large heavy bottomed pan, bring the milk to a boil over medium heat. Stir often to ensure that the milk is not sticking to the bottom of the pan. When milk starts to boil, lower heat and add the buttermilk and stir until the milk starts to separate into curds. Remove from heat as soon as this happens. You can even add a few ice cubes to the curd-whey mix. The heat will make the protein tougher. Hence the need to expose the cheese to as little heat as possible. If the curds are not forming, add a little more buttermilk and cook for a couple of minutes more. And do the above as soon as the curds form. Pour the curds-whey mix into a collander lined with several layers of cheese cloth or even a layer of muslin, draining onto a dish that will collect the whey. Collect the sides of the cheesecloth or muslin and tie them up together and twist gently to help drain the whey from the curds. Place the bundled curds on a tray and press this bundle with a heavy pan/container or obejct. Make sure this heavy weight covers the bundle fully. To make cheese for dessert recipes or for koftas or even a bhujia, weight it down for no more than a half hour. For recipes where cheese cubes are used, weight the bundle down for an hour or more. This will make the cheese form a firm mass that can be cut into neat cubes. Note: I use buttermilk as it makes for cheese that has very little sour flavor. People use lemon or vinegar, these curdle the milk quickly but leave a strong aftertaste. This aftertaste is not nice when making desserts with cheese. Try and use the cheese the same day as you make it. The more time it is kept the dryer it becomes and the harder it will be. When making soft cheese for desserts. Weight it down for a shorter time as I write above. You can leave more moisture in, if you know you will not use it till the next day. The cheese will get dryer in refrigeration. For the firm cheese, you can make the firm cube and store it overnight in chilled water. But you cannot put the cheese in water until a firm cake, with all the whey drained is formed. So, first make your cheese cube, and if you are not using it the same day, immerse it in a container of water, seal with a cover and cut only when ready to use into smaller cubes. Keywords: Side, Indian ( RG886 )
  21. chromedome

    Identify this sweet?

    Several months ago I was in the little Punjabi store near my sister-in-law's house. In their shopping cart of clearance items I found several bags of pebbly-looking things covered in sesame seeds. Unfortunately for me the grandmother was working the counter that day, and all she could convey to me was that they were a sweet. They are about the size of a hazelnut; they are covered on the outside with sesame seeds; they have a firm but not hard consistency; they taste of cardamom. What are they? I'm sure I'll want to buy some more some day, and I'd like to know what to ask for.
  22. Richie111

    Mango Curry

    I've been wanting to experiment with a mango curry dish for a while, and tonight I did. I'm not sure how it turned out. Out of all my cookbooks, the only recipe I found was supposed to be a Sri Lankan sour curry. The basic ingredients were green mangoes, onions, coconut milk (I made it fresh), and Sri Lankan roasted curry powder (I made it myself). I thought I had picked up some green mangoes at the grocer but they were actually Haitian mangoes which were ripe and sweet. To compensate for this I soaked the mangoes in some water with amchoor and lemon juice hoping it would kill the sweetness. I also added a little amchoor while I was cooking. The end result was interesting, and I'm not sure if I liked it. Although the onions weren't overpowering I could definitely taste them a little in there and I don't know if it's an acquired taste or I just screwed up the dish. Any thoughts? I'm sure there are a zillion ways to use mangos, but what is a good mango curry supposed to taste like? I found one of Madhur Jaffrey's on a website that used ripe mangoes and jaggery with no onions...That sounds a little too fruity for a main dish for my taste. How are mango curries typically eaten? With what accompaniments/rice/breads? -Richie
  23. Hi, I want to cook a version of mushroom sukke that my sister-in-law makes. I need to use triphala for it. The only way I've seen it being used is in its whole form. They boil it in water and use the water to flavour the dish or use it in tadka. I want to know if I could roast it up and powder it - I have a limited stock, so can't afford to waste it on experimentation. That's also the reason I'd rather not use them whole and then discard them if I can help it. I know this has been discussed elsewhere and remember Episure mentioning roasting and grinding it. I wonder if the flavour is more potent when you grind it? Can you grind it finely to a powder? Will the ground spice lend a bitter taste to the dish or a produce a tingling sensation in the mouth, the kind you get when you suck on a szechuan peppercorn? And you're right Episure - this spice deserves more recognition than it gets. I absolutely love its aroma and the flavour it lends to the dish. Any advice greatly appreciated. Thanks, Suman
  24. Kim WB

    freezing

    Over the weekend, I made a very delicious ( if I must say so myself!) Murgh Tari. I have some leftover raw ingredients, and I was thinking of picking up more, making a big batch, and freezing it. Is it possible to freeze a dish with the yogurt in it? Also, I am finding that I prefer the creamier yogurt thickened wet curries..anyone have a favorite vegetarian recipe that with that type of sauce? Is there a generic name for sauces that are thickened with yogurt? ( I am a beginner! ) Thanks in advance.
  25. Vikram

    mangosteens

    Lifting out my eulogy to mangosteens from the mango thread. As this topic's subhead says, they entirely deserve a thread of their own (also I want to do some nitpicking). Are there other mangosteen maniacs out there apart from me? Any other mangosteen memories? I don't know whether to ask for mangosteen recipes though, because part of me feels that fruit so perfect shouldn't be messed around with.
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