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Showing results for tags 'Indian'.
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Someone I know is associated with this new Indian restaurant callled "Agni" on King St in Hammersmith. Online menu looks good. Here is the link I'd be interested in knowing how the place and food is. Please share your experiences. Cheers!!
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Although the promotional material for Bombay Dry gin says their recipe dates back to 1761, I have run across the rumor that the botanicals in Bombay Dry were actually selected during the British Raj because they reminded the British of the herbs used in Indian cooking, and wanted to use the exoticness as a marketing foothold in Britain. Seeing as the reign of the British raj and the time period where London Dry style gins were popularized are closer together than having a dry gin recipe that predates the invention of dry gin itself, the rumor seems more believable. I'm interesting in verifying or disproving this rumor, but am unsure where to begin. Does anyone have and ideas of where I might start looking? (Or better still, have an answer to my question? :P)
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How serious a crime is substituting safflower oil for ghee in a fairly spicy curry? I'm trying to save on fat and figure the predominant flavor will be the spices.
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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.
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I went to India Sweets and Spices in Los Angeles. It's a grocery store with a vegetarin restaurant attached. In all my years of eating Indian food at I've neglected to learn the Indian names for dishes. By the way I had the Lunc-Dinner Special (that's what they call it) for $5.99. For thi amazingly low price I got a Veg Samosa with a dipping sauce, Mushroom mutter paneer, aloo something (I can't remember the name now, it had peppers in it), basmati rice, chapati, puri, a small pickle and a garnish of greens and onions (which I did not like so much) and Mango Lassi. The individual portions can seem a bit small but they add up to a really filling meal. I find that it's enough for lunch and dinner for me. There is plenty of starch and legumes, The also have an a la carte menu that I want to try. But there are no English descirptions. So this is what I think I know about Indian menus, please correct me if I am wrong (I know you will ) Aloo= Potatoes Gobhi= Cauliflower Paneer=Cheese Paratha= layered bread, sometimes stuffed. Gajar=Carrots Daal= lentils (generic term?) Chana=Chick peas Saag=Spinach (I hope that I'm correct about at least two of the above) What are Aloo Tikko Aloo Bonda Aloo chole Bhatura Dosa Vada Upma Onion Uttapam Tikki Chana Kachori Chana Chana Puri Chana Bhatura Thanking you in advance for your time.
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I have had this chai in Pakistani restaurants. It is a beautiful dusty pink color, and is very rich, with dried fruit and nuts stewed in milk. It is very different from the usual spice chai. I have heard that it is brewed (or almost stewed) over a long period, up to 24 hours. I would appreciate a recipe that can be made in a home kitchen that lacks specialized equipment. I do have a Le Creuset saucepan that I suspect will be perfect.
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my husband is in india and it seems his daily diet includes a lot of porotta! i love them too! especially with chili gobi...yum! i went to school in kerala and studied cooking. i asked about learning to make porotta and some of the kitchen staff just laughed and said "oh, its much to difficult for you" - so i never did learn to make them. just how difficult is it? thanks!
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I'd really appreciate it if someone had a ready answer.
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Best Authentic Indian Cuisine in Vancouver
Edible Vancouver posted a topic in Western Canada: Dining
Good morning, I am trying to find the most authentic Indian restaurant in Vancouver that has great food. Service is not the number one priority! If a thread has already been started on this I apologize as I could not find one, but if so, could you please point me to it! If not, I would appreciate any feedback that you can offer. (Distance is also not an issue, anywhere in Greater Vancouver is fine.) Cheers, Eric -
I finally made to my local indian grocery and bought quite a bunch of different spices and produce so now i need help in identifying some of this stuff and also how to use it. Tindora - cute small and striped: zucchini/cucumbers? Tuvar - also cute and small: some sort of green beans? I passed on valor... and karela There were also some gorgeous looking big flat green leaves that i forgot to write the name of down... Thank you.
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hi suncoupons-if Suman can't find one, i came across a recipe in my south canara cookery book for 'buns' and 'mangalore buns'and will be happy to post them-just need a little time to take care of things that are piling up!
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I was reading Italian Food by Elizabeth David when I came across a recipe where you first fry onions in oil, then add the lentils, fry some more, add water and cook until the lentils are done. That made me wonder if such a practice exists in Indian cooking. Does it? Any advantages of doing this? Suman
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Here's what's in mine: - Fully prepared maa ki daal and masoor dal - so I'm never more than 10 minutes away from eating them when the urge strikes - I know I can pressure-cook it just as quickly, but I really prefer the slow-cooked dals, especially the two mentioned. - Ready-made makki ki roti and methi thepla. These I bought to try out recently. The thepla is really nice, even if it glosses over a bit with the amount of oil in it. I'm waiting to try the makki ki roti with some saag (no sarson unfortunately, palak will have to do). - A packet of fresh (as in not dried) green chana that I spotted with the rotis mentioned above. My mom used to make this curry with this potatoes that I can still almost taste. - Dosa batter - Grated coconut - Ground coconut masalas for Konkani dishes - Onion, garlic, ginger, tomato masala for north Indian dishes - Indian sweets - ladoo, burfi etc., : better in the freezer than in the fridge - I'm less tempted to eat them that way. - Shami kabab, chapli kabab - Other stuff I'd rather not own up to in public Suman
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speaking of things available in the local grocery that i wouldn't know the first thing to do with. what is horse gram and what can i make with it?
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Which are the pickles you have in your pantry right now? Which are the ones you dream of? Any recipes? Any secrets? Any reading material? Please share - as Monica says Inquiring minds want to know...
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Would anyone be so kind as to share a favorite idli recipe? I bought an idli steamer last weekend and would like to try it out, but somehow, our usual boxed mix doesn't seem to do its Indian heritage justice. Any input on how to give my new steamer a proper welcoming would be appreciated. Thanks!
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I've recently been turned on to Indian food thanks to a visit to Delhi Dhaba in Bethesda. The food was very good. So up here in B'more I know of Ambassador Dining Room, Banjara, Akbar, and India Rasoi, but I've never been. Any reccomendations would be great.
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In anticipation of the Indian Street food dinner eG is hosting in Washington DC, I made Dahi Wadas... here are some shots. The deep fried wadas are soaked in water and then drenched in seasoned yogurt. Tamarind chutney, crushed red pepper, and roughly pounded toasted cumin seeds top it off.... How do you make yours? What is the secret to having soft wadas? Do tell. Inquiring minds want to know
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ran across this link. enjoy! http://www.jorgetutor.com/india/sindia/mum...rcadomumbai.htm
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There's probably an obvious answer to this, but here goes. In Indian restaurants which do buffets, I've noticed their quantity cooked pappadums are always perfectly flat. Sometimes whole, sometimes cut in half, but still flat and very easy to stack or lean against each other. How is this accomplished? Whenever I do mine, it's either fried or cut in half with each half placed in a toaster, all the while keeping an eye on them in order to rotate the halves before they scorch. But they always come out wavy and not at all flat and stackable this way. Doesn't bother me in the least, but it would be easier to transport flat ones. Pat
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From this thread here I am aware that there are a few ways of coloring tandoori chicken. These include: Red/yellow food coloring Kashmiri Mirch Deghi Mirch Beetroot powder cochineal dye Maval (cockscomb flowers) I'm looking for something that will give me the reddish orange I'm accustomed to eating but won't be potentially bad for my health. Thus I'd like to avoid the red/yellow food coloring. Besides the chilis/food coloring, are any of these available at my local Indian grocer? Should I ask for a particular brand? Is there anything else that's safe/natural and can be added to this list? And I know the color provides no flavor but there is a psychological aspect involved. I'm sure that eventually I will graduate out of the need for color, but these first few times, I'd like the familiar hue.
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Has anyone tried this? I am curious to know what you think.... Tandoori Oysters -- From Cooking Light 1 cup plain fat-free yogurt,divided 1/4 cup chopped fresh cilantro 1 1/2 tablespoons chopped seeded jalapeño pepper 1/4 teaspoon salt 2 teaspoons olive oil 2 teaspoons mustard seeds 1 teaspoon ground cumin 1 teaspoon ground turmeric 1 teaspoon curry powder 1/2 teaspoon ground red pepper 24 shucked oysters 2 cups hot cooked basmati rice Cilantro sprigs (optional) Combine 1/4 cup yogurt, chopped cilantro, jalapeño, and salt in a blender; process until smooth. Add 3/4 cup yogurt; process until just blended. Heat oil in large nonstick skillet over medium-high heat. Add mustard seeds and next 4 ingredients (mustard seeds through red pepper); sauté for 1 minute. Stir in oysters; sauté 4 minutes or until edges of oysters curl. Remove from heat; stir in the yogurt sauce. Serve over rice. Garnish with cilantro sprigs, if desired. Yield: 4 servings (serving size: 6 oysters, 1/4 cup sauce, and 1/2 cup rice) Cooking Light, NOVEMBER 2001
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somewhere in my recently ended blog i posted pictures from a trip to the local indian grocery here in boulder. they carry a large range of vegetables that are used more in south indian and gujarati cooking than in bengali or punjabi cooking (to the best of my knowledge) . since this stuff is available i might as well learn how to use it. so, let's have it. hit me with recipes for tindora, gongura leaves, dosakai, guvar, torai etc. etc.
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While surfing on the net i fished a very unsual recipe.Either i do not know my Maccher Jhol or the shark is really a bengali.Would the Doctor or Bong investigate? Bengali Shark Kebabs Ingredients 450g (1lb) shark steaks 2 cloves garlic 1/2 inch piece root ginger 1 small onion, peeled 1 red chilli 150g (5oz) natural yoghurt salt to taste 1 teaspoon turmeric 2 teaspoons garam masala Method Cut the fish into 2.5cm (1 inch) cubes. Wash, drain and dry them. Liquidize all the remaining ingredients, to form a marinade paste. Marinade the cubes for approximately 2 hours. Thread the fish on to 4 skewers, and grill for ten minutes. Serve on a bed of salad. Serves 4.
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Is there a favorite wood for tandoori cooking? And, if so, what is it?
