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Found 988 results

  1. Monica Bhide

    Recipe Contest

    Best Asparagus recipe, Indian style. Inspired by all the discussion on asparagus in the India forum recently , I have decided to hold a fun contest. You will have three days to complete the contest. Only the recipes posted on the recipeGullet will be judged. Our very own eGulleter's Rajsuman and Tryska will be the judges. The winner will receive a copy of one of my favorite new books – The Potsticker Chronicles. The rules – 1. You will need to use asparagus as one of the main ingredients 2. Please post tested recipes. IF you can provide a picture even better 3. You will need to use spices listed here… using any of the Indian pantry items listed here -- Indian Pantry 4. Anyone in an “official” capacity at eGullet is eligible to enter but will not receive any prizes. Judgments 1. All judgments are final 2. Contest ends on April 15th 3. The winner will be announced on April 20th Please post your entries on this thread along with a link to recipeGullet. (Note – We may need an alternate judge if Rajsuman is unable to find asparagus!)
  2. Anyone have any favorite recipes for Vegetable Biryani? I'm cooking for a large group and wanted some new variations, other then my usual recipe...
  3. rajsuman

    Konkani Cuisine

    Hi folks, Before I delve into the details of this little-known cuisine, I'd like to introduce myself. I feel really lucky to have come across this wonderful forum where everyone is passionate about the same thing as me - Indian food. My name is Suman Varadaraj and I live in Dublin, Ireland. I used to be the Indian Food Guide at About.com - the best part of my job was helping all those who wrote in with their queries to discover the wonderful world of Indian food. I've lived in Ghaziabad in U.P. (Have you heard of it Suvir?), Bombay, Mangalore, Bangalore and Dubai. It might come as a big surprise , but I am, of course Konkani. We're a small community and yet it's amazing to see the variations in the cooking styles, depending on where we come from. - My parents are from Mangalore, which is a coastal town down south in the state of Karnataka, famous for its wonderful seafood. We love our fish and our food is 'bold' in the sense that it makes liberal use of garlic. - My husband comes from Bangalore and their food is more 'saathvik' - it leans towards the famous Udupi-style of cooking. They use very little garlic, if any and their food is purely vegetarian. They also tend to add a little jaggery to their side dishes. - My maternal grandma's family was amongst the many Konkani families in Northern Kerala, they have some distinctive dishes not known to other Konkanis. In general though Konkani food can be described as thus: Ghashis: Coconut, chillies and tamarind ground with or without any additional ingredient and made into a sauce for fish, beans or even chicken. The baghaar or tadka also differs. Sukke: Dry vegetable dish, again using coconut, chillies and tamarind with ingredients such as roasted or raw coriander, urad dal etc. Upkari: A stir-fry of vegetables - in Mangalore they generally prefer it with a baghaar of mustard and red chillies , in Bangalore it's usually mustard, green chillies, curry leaves and grated coconut Thalasani: Again, a stir -fry of vegetables, but with garlic and chillies. Thoy/Kholombo: The former being Konkani-style toor dal, the latter being our version of the sambhar. I could go on and on, but at the outset I hadn't even intended to write so much. I'd love to know if any of you have ever come across Konkani food or have tried to make it at home. Thanks for making me feel welcome on this forum. Suman
  4. So I just acquired Lord Krishna's Cuisine and, while it's pretty neat and has an amazing collection of sweets, it also doesn't use onions and garlic. Instead it tends to use asafoetida, which makes me feel pretty sick when I smell it, so I want to rehabilitate those recipes, and re-substitute onion and garlic for it. Anyone have any ideas about that?
  5. 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
  6. A good friend of mine has been raving about some Indian sweet and sour dishes that she had while she was in India, but I can't find any recipes of the sort and her not being a 'food fanatic', didn't ask the names of the dishes either. Can anyone help me please? Thanks very much! :)
  7. 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 )
  8. Dianabanana

    Khichdee + rice cooker = ?

    Okay I'm about to make some khichdee, which is basically a porridge of moong dal and rice. Can I do this in the rice cooker on the congee setting? Will the moong dal clog it up and make a horrific mess? I rather suspect the answer is yes but am tempted to try it anyway.
  9. "To propel the cuisine to the next phase here in the US, we have to understand why it's stuck in a rut. What haven't restauranteurs done well to make it more acceptable. The biggest hindrance, I find, is the atmosphere in Indian restaurants. I characterize it as the single biggest reason for the stagnancy. Certain stereotypes: 1. The restaurants, kitchens included, in general are dirty as hell 2. The service is horrendous (there are to many more generalizations to add)" The above is quoted from a very relevant and poignant post made by eGulleteer Rks in the Indian Restaurant in NYC thread. What do you think about this? Do you think these are issues that ought to be addressed? Do you think these are issues that haunt Indian restaurants, or are they non-issues? What would you do if you agree with the above quote in addressing these issues? What do you think would be the impact on the Indian restaurant business if the key players in the business make a concerted effort to address these issues?
  10. 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!
  11. I picked up an Indian Cookbook from the library yesterday - Easy Indian Cooking by Suneeta Vaswani. I couldn't follow any recipe exactly last night because I don't have the full complement of Indian spices, but I did make a chicken dish with yogurt, curry powder, hot peppers, onion and garlic. Although it was very tasty, I would like to be more authentic. So today I went to two international markets in my town to look for ingredients. I couldn't find mustard seeds or poppy seeds or fenugreek. I bought some coriander seeds, and basmati rice from Thailand. I did see lots of curry powder. Do the average Indians make everything from scratch, or do they use curry powder? What basic spices should I get? The book recommends whole seeds rather than already ground. Can you recommend any mail order companies?
  12. Monica Bhide

    Buttermilk

    Tell me how you use it? Drink it? Add it to cooked rice? Cook with it?
  13. 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
  14. 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?
  15. 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
  16. 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.
  17. I had lunch today at the Indian Supper club in the worldgate center in reston. They have the lunch time buffet for $9. I have been to a lot of indian buffets and i can definetly say that this was the worst indian buffet I've ever eaten. The rice was greasy (i'm assuming alot of ghee), the quality of rice used was poor, the selection of condiments and dishes was limited. What was there was bland and poor. I will not go back to this place. What a waste of time and money.
  18. 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
  19. 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!
  20. cubgirl

    DAHL

    I am new around here but would like a good recipe for Dahl, if someone could help me please. Thanks
  21. 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?
  22. 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?
  23. 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.
  24. easyguru

    Indian Cookbooks

    A common request is to suggest a Indian cookbook. This compilation of links has most of the discussion which has happened on this topic. http://forums.egullet.org/index.php?showtopic=41944 http://forums.egullet.org/index.php?showtopic=38550 http://forums.egullet.org/index.php?showtopic=40426 http://forums.egullet.org/index.php?showtopic=40158 http://forums.egullet.org/index.php?showtopic=35639 http://forums.egullet.org/index.php?showtopic=29928 http://forums.egullet.org/index.php?showtopic=34831 http://forums.egullet.org/index.php?showtopic=13852 http://forums.egullet.org/index.php?showtopic=28196 http://forums.egullet.org/index.php?showtopic=23402 http://forums.egullet.org/index.php?showtopic=9910 http://forums.egullet.org/index.php?showtopic=11649
  25. 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?
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