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Found 988 results

  1. Anu

    Phirni

    I am making dinner for some friends and would like to make phirni for dessert...however I want to try something different with it...adding fruit, different flavors...Does anyone have any suggestions?
  2. Monica Bhide

    Karanjee

    We spent the afternoon today making "Karanjees". Soft dough is prepared with all purpose flour and milk. Then it is rolled out into small discs. We stuffed some with spiced peas and some with a coconut jaggery mixture. Sealed it in half moon shapes and deep fried it... delicious. See here for pics tomorrow do you make these? what is your secret to making perfect karanjees?
  3. Peppertrail

    Indian Food in Austin

    On a recent visit to Austin our friends treated us to an excellent dinner at Bombay Bistro. Both food and service were very good. Honestly, after several disappointing experiences at various Indian restaurants in the DFW area I was somewhat skeptical as we walked into this restaurant located in a strip-center. It only took a minute for me to change my opinion. I was impressed with the clean and uncluttered look of the place. There was no mingled aroma of spices and fried onions lingering in the air. The tables were neatly set with clean cutlery and cloth napkins. The menu featured typical Indian restaurant dishes along with several not so typical but authentic dishes. The menu contained mostly northern Indian dishes, along with a few southern Indian specials. The wine and beer list was quite long, and also contained some interesting mixed drinks under the title "magic potions". They had some interesting names - Bombay margarita, Jaipur Royale, East India Company and so on. My husband ordered a Bombay Blues- infused Bombay sapphire gin dirty martini with jalapeno stuffed olives. A martini with a hint of jalapeno heat.- a perfect combination- was his verdict. We ordered several dishes and shared. The curry dishes came with servings of rice. Kerala shrimp curry was the favorite at our table. Chicken vindaloo was quite spicy as the name vindaloo suggests; flavors of spices were well balanced and it was cooked just perfect. The tikka masala was good too, but the chicken pieces were not as tender as in the vindaloo. We also ordered Methi aloo, a mildly spiced vegetable dish made with fenugreek leaves and potatoes; a dish you don't usually see in a restaurant menu. I had tasted some excellent version of this dish at the homes of my Gujarathi friends. Bombay-Bistro's version was equally good with subtle seasoning and no excess oil. We enjoyed it with paneer kulcha and naan. We were so full, we did not order any dessert or tea or coffee. Will certainly go back there the next time we are in Austin. I certainly hope they would open a branch in the Dallas area. Menus and directions are on their website bombay-bristro.com.
  4. In books on Indian cuisine and forums, where chillies are used, it is more usual not to mention which type of chilli is recommended. Is this because it really doesn't matter? or the originator hasn't given it much thought? So, do you use specific varieties, and if so which ones? or do you use just whatever you can get hold of. I am particularly interested in uses in the Indian sub-continent rather than the US, but would welcome input from all over. I understand that the nams of the varieties is going to be a problem depending on where you are, but I'll have to sort that one out. Thanks cheers Waaza
  5. mongo_jones

    indian rums

    forgive me if this has been discussed before. rum is huge in india, especially with people in the armed forces (as we call the military). perhaps the biggest indian favorite: old monk
  6. Bob Musa

    homebuilt tandoor

    for those interested in a little amusement... i'm building a tandoor in my backyard with no real idea of what i'm doing. you can find my blog here with plenty of pictures.
  7. 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?
  8. Is there any stores in Buenos Aires where to get those unusual Indian and Central Asian spices? thanks
  9. Hema's is great but the service (lack thereof) amd wait is really a drag-Have taken friends to Hema's, Viceroy, Ghandi and Tippen. Looking for another place for variety sake. Prefer nonvegetarian. Heard that Bhabi's on Oakley is really good. Anyone been? Thanks.
  10. Hello, I’ve eaten food from British Indian restaurants and takeaways, and it has a special taste that isn’t found in American restaurant curries. Do you know what that is? Is there something in the base sauce that is special? Chicken broth? I’ve heard that oil is skimmed off the curries and added back to the base sauce? Is that true? Is monosodium glutamate added? If the oil in the pan catches on fire -- does that add that special flavor? Is the base sauce left out to ferment? Is there something else I haven’t thought of? Something complex -- something simple? A special herb or spice? I’d appreciate any thoughts you have, any clues. I’ve tried many cookbooks -- Kris Dhillon, Pat Chapman, and on and on. They are close, but not quite there. I want to recreate some of those great meals at home! Thanks, -Mary
  11. Hello I'm Indian living in France. Since it's the season now, have you had experience in cooking game Indian style. Back in India, in the north of Bombay where my parents have a farmhouse, the Warli tribals used to cook game. Thanks
  12. So. A top-of-the-line wood-fired smoker, bought capriciously, used once, and forgotten about, has been idling on Jeff's deck for two or three summers now. Last weekend, we made it our mission to fire the thing up and smoke the best damn brisket in the world, armed not-very-promisingly with zero experience, more or less nothing in the way of resources, and only our unshakeable faith in the sanctity and nobility of the cause protecting us from apocalypse. Saturday, 9 October 8:30am Good morning. We woke up early on Saturday, yawned, and started planning the shopping list, sequence of events, and how much beer we'd need. We went to our (inexplicably) favorite diner in the world: The Tastee Diner in scenic Laurel, Maryland. The day was a little overcast and gloomy, the clouds swollen with a threat of cold drizzle. Nonetheless, we soldiered on with our plans. We formed a plan of attack over eggs, bacon, corned beef hash, potatoes and coffee. <A side note: the Tastee Diner is run-down and shabby, the sort of place where the waitress lights a Bronco 120, leaves it burning in the ashtray, and strolls over to take your order. The potatoes - no fancy "home fries" or "hashbrowns" business here; just "potatoes, with onions or without" - are excellent, boiled, roughed up, and crisp round the edges like a perfect frite.> Note Colonel Klink's excellent eGCI course on the table, along with lists of things to buy and maps of where we'd accumulate all our supplies. Please note the rubber band in the upper-right corner of the flag-trivia placemat, found lurking in the aforementioned (still) wonderful potatoes. Filled with youthful hubris (and keeping in mind the protection given to drunks and fools), we hadn't put much thought into where to obtain the brisket. I'd posted in the DC board for suggestions but hadn't called anyone yet, thinking that it would be an easy matter of strolling into a deli or butcher and just picking one up. Unfortunately, we'd forgotten that the kosher delis would be closed on Saturdays, and every other place we called seemed to think we were nuts when we asked for a whole, untrimmed brisket. We did find one place - Wagshal's on Massachusetts Avenue in DC - but they were insistent on charging $6.99 a pound for the beast, which seemed a little ridiculous. Deflated, we started altering plans for a trimmed flat, deciding to mop with beer and mustard. It still seemed doable, but not nearly on the all-out overkill scale we'd been envisioning. We pulled out of the diner's parking lot, a little wind taken out of our sails. Then, we saw this: The Laurel Meat Market. The giant fiberglass cow out front gave us hope. Our hearts thudding, we went to the meat counter, and happily took home an 11-pound baby with beautiful fat to the tune of $2.99 a pound. Oddly, the meat market (which in a perhaps synergistic relationship is a block from the equally incongruous Outback Leather, with a giant fiberglass cowboy out font) appears dingy out front, but hides beautifully colored, fresh-smelling beef, pork and fish inside for surprisingly low prices. The tilapia was particularly enticing, snowy-white and fleshy, for $4.15 a pound. We will return. 11 am Meat in hand, and feeling pretty good about the day, we went to get wood. A bit down Route 29 from Jeff's house, we found a farmstand that sells 'lopes and corn earlier in the summer and pumpkins and firewood at this time of year. After some conferring with the sweet lady who seemed to run things, we loaded an entire tree's worth of seasoned hickory into the back of Jeff's truck. She sold it to us for a dollar a stick. When given the opportunity to count what we'd loaded, she said, "I trust you", smiled, and waved us off. We went grocery shopping for peripheral foodstuffs, and went home. 3 pm Time to start cooking. I started some quick spicy pickles: by submerging some kirbys overnight in a boiled and cooled brine of wine vinegar, mustard seeds, fennel seeds, coriander seeds, peppercorns, salt, pepper flakes, cilantro and dill. 7 pm Jeff got home from the gym, came out of the shower, and was seized by an irresistible urge to wrestle with the brisket. As you can see, it got the better of him: But not of me: After some earnest consultation with Col. Klink's course, the web and various anecdotal sources, we decided on a cumin-spiked version of Klink's rub for the meat. We were told, variously, "just salt and pepper", "every spice you can use", and "carefully blended flavors". Our dry rub consisted of salt, brown sugar, pepper, cumin, red pepper flakes, turmeric, dry garlic, oregano, thyme and parsley. The second photo pretty well describes the vision in our heads at that point - meat, endless fields of meat. Taking this as a bad sign, we cleaned up for the night and went to bed. Sunday, 10 October 8 am The day started like any other Sunday, though the spectre of the smoker looming outside the sliding glass door, and the tray of meat bowing the shelves in Jeff's fridge, lurked in the corners of our eyes and put courage in our hearts. It turned out to be a beautiful day, cool and sunny buried in the woods where we were. It took us a long time to get the fire right. Every fire we started seemed to consume the kindling, catch the logs, flare, burn brightly for a few minutes, and then peter out quickly. Blowing; playing with the damper; opening the lids for airflow; nothing helped. Desperate, we stuffed way too many logs in the firebox and lit the whole thing with a kilogram of C4. Actually, we just kept adding wood until we had a big, bright self-sustaining fire going - the highly technical barbecue jargon term for the scene above is "too damn hot." The temperature reading on the closed smoker lid was going nuts - the needle was straining above 475, the maximum reading. We decided the best course of action would be to open the smoker lid, open the damper entirely for maximum airflow, and let the fire burn down to a more manageable state. 12 pm Luckily, it was noon at this point. Aaaaaaahhhh. The beer we drank yesterday is a (formerly local; now it's brewed in Wisconsin) beer called National Bohemian, or Natty Bo for those in the know. It's the Baltimore beer of choice for broke UMBC and Johns Hopkins students, bums, and insufferably smug hipsters who drink PBR in NYC bars because it's, like, retro, man. Though it tastes more like sugar water than beer, we thought it was in keeping with the commando spirit of the weekend - not to mention that, at $5.10 a 12-pack, it opened up our beef budget considerably. We finally got a handle on the fire, and put the meat on. Jeff busied himself with splitting wood, While I smoked meat and cigarettes. 1 pm Around this time, we figured out the best way to manage the fire - we soaked split sticks in water, in a pot sitting above the firebox - a hot-water soaked stick, when placed in the fire, created a lot of smoke and caught quickly without flaring the temperature too much. The inferno we'd imagined was too hot for our purposes; a steady, smoldering 225 meant just about one small, soaked stick resting on a bed of embers. 4 pm It was a really beautiful day, and we were sitting outside, soaking up the last of the Indian summer sun, watching the fire and drinking. Though the chimney was belching out delicious-smelling smoke, we were sitting upwind and didn't notice. Jeff's roommates emerged from the house, drawn inexorably by the pervasive odor leaching into the vents. "Dude, what is that?" "Dude, it's eleven pounds of meat." "Oh." 5 pm This is what the meat looked like at 4 hours and 3 beers: 7 pm While Jeff was outside, diligently tending the fire and checking the brisket (a seriously good-looking, charred black piece of baby-bottom soft beef at this point), I busied myself with a scallion-y potato salad and other peripherals. 8:30pm Check out that smoke ring: We're eating the brisket - succulent, juicy, and deeply smoky, suddenly not just beef but transubstantiated into something miraculous and wholly different - along with delicious pickles, onions, potato salad, wonder bread and garlicky Texas toast while watching the Redskins-Ravens game. It's Sunday night; my clothes smell like smoke; we're curled on the couch with a fire in the fireplace and a distinct chill coming in through the open screen door. BJ Sams scores an out-of-nowhere touchdown for the Ravens; Joe Gibbs looks terrified and constipated. We're comfortably full and sleepy, happy with the success of our grand project, ready for bed.
  13. Vikram

    Swati Snacks

    Moving the Swati Snacks thread here since we were really straining the tea thread. Here's the article I wrote on the place after interviewing Asha Jhaveri, its very reticent owner. It was one of those rather frustrating interviews where you'd ask a long question and she would just reply 'yes' or 'no' - not from unfriendliness, that's just the way she is. One thing I didn't mention in the article is why she's able to run the restaurant the way she does - she's apparently from a fairly well off Palanpuri Jain (meaning diamond trading) family, so its not like this is the main source of income. Shortly after I wrote the article though, she finally did give in to the pressure and has just opened a restaurant in Ahmedabad. I'm keeping my fingers crossed that the quality doesn't fall now. Vikram
  14. 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??
  15. Do you taste as you cook? Is the tradition of not tasting foods as you cook them just a part of Indian myth today? If you do not taste as you cook, how do you make sure your food is perfectly cooked and spiced? Is there a reason why you do or do not taste food as you cook?
  16. Suvir Saran

    Curry Powder

    If you are an Indian restaurant owner, chef or employee, could you please take some time and share with us what you know about the usage of store bought curry powder in your restaurants kitchen. Would you mind sharing with us what recipes you use it in. What role it plays in your kitchen. And where these recipes using curry powder come from. Thanks all!
  17. helen jackson

    raita

    I have been asked by a company to come up with some yoghurt based dips that once sealed and refrigerated can have a 2 week shelf life. I immediately thought of raita. Does anyone have any interesting twists on raita that I could try out? thanks Helen
  18. cubgirl

    DAHL

    I am new around here but would like a good recipe for Dahl, if someone could help me please. Thanks
  19. 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?
  20. 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.
  21. Schielke

    Suvir's Book

    Suvir, I was wondering what the status of your book is? I have read a few references to it in some of the threads. I would certainly buy such a book when it comes out. Thanks! Ben
  22. Suvir Saran

    Cooking and food

    What does the term "cook" mean across cultures? Is it imply the subjection of foods to heat or fire? Or does it have other meanings as well in other cultures? What is it's unique form in Indian cooking?
  23. 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
  24. Numerous have been the occasions when our patrons have explained their absence during the summer months with ,' its too hot for Indian food'. What do you think ? I have some views on this but would like to hear from all you wonderful people out there. Thanks
  25. 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
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