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Found 988 results

  1. ElsieD

    Indian Spice

    I recently read an article about food trends for 2011. One item was a spice blend called (something like) vendaudam??? It is an Indian spice mix that has, as one of it's components, onion. Apparently, it is the next spice that chefs will be using a lot of this year. (Or so the article said.) I actually found a place that sells it but then........I lost the article. To make matters worse, I can't remember where I got the article or the exact name of the spice. I have spent a lot of internet time trying to track this down but have not have any luck. All I could find was vendhayam and vengayam and both referred to onion and nothing else. Does anyone know what I'm talking about?
  2. 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
  3. 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
  4. 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?
  5. 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?
  6. homechef

    Baby Food

    This topic might drop a clue as to why I haven't been doing much posting of late I'd like to make sure my baby doesn't get addicted to Kellogg-MickeyD industrial food, and in order to do that I thought I should start early... by avoiding the Gerber in favor of more interesting international flavors. So - what is fed to infants and toddlers in various parts of India? When is a good time to introduce the baby to various spices? Any old (Indian) wives tales about what to watch out for? For that matter, what do infants and toddlers get fed in other parts of the world?
  7. Come on now, lets hear it.. what spicy chicken recipe (Indian inspired) do you love.. why? Is it the spicy chettinand? Chicken 65? Malabar Chilli Chicken? Your own creation? I have super selfish movites... I want to try something new
  8. So does anyone know of good beef dishes they have eaten at restaurants from the sub-continent? Where did you get them? How were they?
  9. 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.
  10. 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?
  11. SobaAddict70

    Homemade Panir and Chenna

    I'm interested in making panir and chenna, having never attempted either. Any tips and/or basic recipes would be appreciated (to supplement the one presented in my main source Indian cookbook at home, the name and author escapes me at the moment however -- its an Vedic vegetarian cookbook though if that helps). Thanks folks.
  12. Jinmyo

    Betel leaves

    In a review of Empire (found here: clickety), cabrales was served seven-spiced salmon wrapped in betel leaves. I asked if the betel, although cooked, stained the mouth to which she replied it had not and asked about betel. I said: "But I think there are two kinds of betel plants, very similiar. One is chewed as a stimulant, often with the nut. The other is used to wrap spiced ground meats. I remember it also as staining but I could be wrong." As part of a further exchange I said: "Betel leaves are common in Southeast Asian cuisines, including Vietnamese. I don't think they are used as much in Indian cooking, though chewing betel is." But I don't really know. Any information would be of interest.
  13. I loved this movie. What is the dish that the Mother wanted the girl to make? For those that have seen the movie can you provide a recipe or a link to the main dish that she was supposed to master before she got married. Sorry I dont recall the name but if you have seen the movie and are familiar w the dish could you post some info. Thanks.
  14. Monica Bhide

    Premade Spice mixes

    HI all - by popular demand I am starting this thread on premade spice mixes and other almost from scratch items in Indian cooking that we all use successfully. Please use this thread to post recommendations and how be sure to talk a bit about how you use the products. (This is not a discussion thread but more of a information one can use thread)
  15. I've recently began eating East Indian cuisine and wondered if anyone can suggest a good inexpensive restaurant. I've tried a few in Vancouver and would prefer not to travel further. I know Surrey has a lot of very good restaurants but my eating companions are hard-core Vancouverites. There are lots along the Main and 49th corridor, as well as Marine Drive and 60-ish. What places have eGulliteers tried?
  16. 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?
  17. rks

    Rice Noodles

    The use of rice noodles in Kerala cooking is common in breakfast and lunch dishes. However, we don't see many interpretation on Indian menus here in the US. How are rice noodles prepared? What are some good traditional rice noodle dishes? I think the use of rice noodles would be a creative and interesting addition to an Indian menu.
  18. BBhasin

    CHICKEN CURRY

    growing up, chicken curry was always a whole chicken cut up in parts. Now, some serve it boneless, others want only white meat and some( like me) prefer legs and thighs. I was reading this article which piqued my curosity. What do you prefer? article
  19. 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...
  20. Just wanted to let you all know about Angeethi it's across from Tortilla Factory and We went there today for lunch and they had shrimp, goat, chicken 4 ways, chaat bar (always) tons of free lassi and other drinks, rice pudding and gulab jamun desserts, rice 2 ways and 3 types of breads all for under $30. w/tip for 2! It was a fine way to break a diet IMHO! Happy holidays to y'all and you really need to get over here especially on a Saturday they have made-to-order omelets and other goodies too
  21. The terminology appears to vary from country to country, and region to region, but I'm wondering if anyone knows what the words "SEEK" and "SISH" means, and where they come from -- as well as what they apply to. I was introduced to these kind of kebabs at Abdul's Takeaway in Manchester, England. There, the seek kebab was made of minced lamb -- and it tends to be the same here in the US, except they tend to substitute beef due to local preferences. Their sish kebab was chunks of lamb, marinated. I just heard someone refer to a ground chicken kebab as "Chicken Seek Kebab" and I wondered, does seek mean lamb? Or does it just mean ground? And what does sish mean? Would really appreciate some enlighted comments on this one... Thanks! Edit: Okay, I snooped around a bit, and have found that "Sish" is a generic term for anything that's skewered, possibly of Turkish origin. Wikipedia lists "Seek" as Pakistani in origin, but it doesn't say anything about the word's original meaning. So I guess what I'm asking is, does seek mean minced, or lamb, or something else?
  22. 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.
  23. Suvir Saran

    Meethe Chaawal

    Does anyone ever make them? Eat them? How do you make them? Do you add nuts and fruits to them? Saffron and or Kewra? PS: Kewra is screwpine essence.
  24. 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?
  25. I am doing some research and could really use some assistance. Are you on a lowcarb diet or on Atkins -- are you preparing any any Indian dishes.. PM me if you are upto doing a short interview with me i am also looking for boards on Atkins in India and any other related materials.. would love your help
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