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  1. 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
  2. Hello Everyone, I got inspired by a can of blackeyed peas in my cupboard and a bunch of dill sitting in my fridge. Here is what I came up with. This recipe isn't officially written or tested, but its simple so it should work out fine. It turned out delicious. Gujarati-Style Blackeyed Peas with Dill (Lobhia aur Suwa) 3 tablespoons ghee or oil or a mixture 3/4 teaspoon mustard seeds 1/2 teaspoon cumin seeds 1/8 teaspoon fenugreek seeds 1 medium onion, finely chopped (about 1 cup) 1 large garlic clove, minced 1 cup peeled and diced fresh tomato 1 teaspoon Gujarati or Marathi-style garam masala, divided 1/2 teaspoon paprika 1/4 teaspoon red chili powder 1/4 teaspoon turmeric 1 teaspoon sugar (optional) 1 (15.5 ounce) can blackeyed peas, with liquid 3/4 cup coarsely choppped fresh dill Water as needed Salt to taste In a medium saucepan heat the ghee or oil over medium-high heat. When hot toss in the mustard seeds. As soon as they begin to splutter and pop add the cumin and fenugreek seeds. Cook until the cumin darkens a few shades. Add the onion and cook, stirring occasionally, until it begins to turn golden, about 8 minutes. Add the garlic and stir for 1 minute more. Add the tomato to the pan and cook, stirring, until it begins to turn to pulpy sauce, about 3 minutes. Toss in half of the garam masala and all of the paprika, red chili powder, turmeric and the sugar if using. Stir once or twice. Now stir in the blackeyed peas with their liquid and the dill. Add enough water until you get the consistency you want, up to 1 1/2 cups. Bring to a boil, lower the heat and simmer, covered, for about 10 minutes. Stir in salt to taste, the remaining garam masala and 2-3 tablespoons more chopped dill before serving. I ate it with plain basmati rice and a raita, but if you make it on the drier side it would go great with rotli. Try this and let me know what you think. If you don't have Gujarati or Marathi-style garam masala, the regular kind will work fine. Though I would avoid a pure Moghul garam masala, it is too cardamomy for this. You can make an approximate version by adding a little fennel seeds, ajwain, sesame seed, dried red chili and a star anise to your regular garam masala recipe.
  3. Does anyone out there have an Indian recipes to share on Okra? A friend recently send me a huge box of it from her garden and I'm tired of using them as thickeners for my Gumbo.
  4. The heartwarming festival of Janamashtmi is around the corner. This festival celebrates the birth of Lord Krishna. I am planning a prayer service at home and would like to follow it with a meal. What would you all suggest? What is typical..? I hope our newest member who cooked at the ISCKON temple will help me out here.
  5. 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?
  6. Jigg Karla's Daawat has a recipe for Mustard chutney marinated grilled bataer (quail). One of the ingredients is Kashundi (bengali bottle mustard). Can one our Bengali or otherwise knowledgable friends elaborate?? Thanks
  7. 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
  8. Although it's not blue, and you can't clean windows with it, Monica Bhide makes a compelling argument about how Basil is like Windex. However, you must have a copies of "My Big Fat Greek Wedding" cued up on your VCR or DVD player to read this article! After returning from the video store, read on... (P.S. - We're kidding. Read on anyway...) * * * Be sure to frequently check The Daily Gullet home page daily for new articles, hot topics, site announcements, and more.
  9. 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??
  10. Perusing the international cookbooks at my local Barnes & Noble today and what did I spy but the new cookbook by our own Suvir Saran, "Indian Home Cooking"! So of course I picked up a copy. It appears to be chock full of excellent and very approachable recipes, as well as Suvir's terrific notes and comments regarding his remembrances of each dish. Although I couldn't resist bringing it home from the B&N, I did check to see if it's available on Amazon through the eGullet link. It is, of course, and ten bucks cheaper. Congratulations, Suvir. Well done. I know you're proud and you should be.
  11. 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
  12. 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?
  13. I've been entrusted to make seekh kebabs this weekend. Trouble is, I can never get the ground lamb to stick to the flat skewers when turning over. Instead, they fall off the skewer. I'd rather not use egg as a binder. Any suggestions? Roy
  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. I buy my fish from chinese market in New Jersey and I have seen lots of packaging which they keep outside marked with Indian or Bangladeshi cargo mark. They have live Eel kept at the counter and it is in the Air Biman cargo boxes, similalrly I have bought Pomfret there with Bombay cargo markings. Also seen shrimps with Orissa packging in that shop as well as in Costco. So lot of fish does come from India it seems.
  16. 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?
  17. 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
  18. Hi All, I am working with BBHasin on a class for eGCI teaching Indian breads. ANy favorites that you would like to learn about?
  19. 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
  20. I am thinking of organizing a tasting of Indian wines paired with Indian food here.. what do folks think? This is a new distributor who is gaining a lot of credibility in the market place for Indian wines.. is there an interest?
  21. 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
  22. There are chains of Chinese, Japanese, Mexican, Italian, Jamaican restaurants( to name a few ethnic ones.) and whether you are a fan or not, the fact is that chain restaurants do a fair bit to promote that Country's cuisine. This ultimately benefits stand alone operators too as more diners become exposed to the cuisine. Why hasn't any Indian restaurant come to the fore? My guess is that the cuisine has to be doctored a little bit to give it broader appeal. Any thoughts?
  23. Post your questions here -->> Q&A A Sampling of North Indian Breads Authors: Monica Bhide and Chef Sudhir Seth Introduction These breads are the taste of home for me -- wholesome breads prepared with simple ingredients and simple cooking methods. There are many different types of breads in North India. They can be prepared in the tandoor (clay oven, as is done in many restaurants), dry roasted, cooked on a griddle, or deep-fried. They can be prepared plain, or stuffed with savory or sweet filling, or just topped with mouthwatering garnishes. In the recipes below we are merely attempting to scratch the surface, presenting you with a glimpse of these magnificent breads. North Indian breads are prepared with various kinds of flours. The ones listed here use a whole-wheat flour known as atta and all-purpose flour. The dough is prepared in most cases without the use of yeast. (We have shown a special sweet bread here, called Sheermal, that is prepared using yeast.) Also, the tandoori breads are generally rolled out by hand not with a rolling pin. But in the recipes below, for ease of use for the home cook, we have used a rolling pin. As you will also see then, no special equipment is needed. We have prepared the breads in a traditional oven and in a non-stick skillet. (We have included some pictures towards the end of the lesson of a roti being prepared in a commercial tandoor.) A few tips: • Knead the dough well, adding only enough water or other specified liquid to make the dough the right consistency. • A must for preparing these breads is to let the dough rest as indicated. This will ensure that the dough softens and moistens, making it more pliable and easier to stretch • To prepare simple ghee (clarified butter) see below but for a in-depth discussion check out this wonderful thread in the India forum. (See the last few suggestions on preparing it by melting butter.) • You can also purchase ghee or clarified butter at your local Indian grocer or from www. Namaste.com. Clarified Butter (Ghee) Yields: About ½ cup ½ lb unsalted butter Heat a heavy pan over low heat. Add the butter, allowing it to melt. Once the butter has melted, increase the heat, bringing the butter to a simmer. The butter will start to foam. Reduce the heat and simmer for about 15 minutes. Watch carefully as it may burn. The milk solids will start to settle at the bottom, and the liquid butter will float to the surface. When the liquid butter becomes amber in color, remove it from from the heat. Cool to room temperature. Strain the amber liquid into a jar and discard the milk solids. Cover and store, refrigerated, for up to 6 months. Plain Naan Dough Naans are traditional Indian breads prepared in clay ovens or tandoors. They are commonplace on most Indian menus. We have tried here to present a simple dough for Naans and then two of the more unusual preparations for it: the Peshawari Naan and the Onion Kulcha. . • ½ cup milk • 1 teaspoon sugar • 1 cup warm water • 1 tablespoon yogurt • 1 egg • 4 cups of all-purpose flour (labelled "maida" in Indian grocery store) • 1 teaspoon salt • 1 teaspoon baking powder • 1 tablespoon vegetable oil (for baking tray) • 2 tablespoons clarified butter or ghee In a bowl whisk together the milk, sugar, water, yogurt and egg. Place the flour, salt and baking powder in a large shallow bowl. Mix well. Pour the liquid onto the flour and begin to knead. Continue kneading until you have a soft dough. If you need more liquid, add a few tablespoons of warm water. Knead for at least 10 minutes, or until you have a soft dough that is not sticky. Oil the dough. Cover the dough with a damp cloth and place in a warm place for 1½ - 2 hours, or until the dough has doubled in volume. Directions for plain naan: Preheat the oven to 400 degrees F. Lightly grease a large, heavy baking tray and set aside. Lightly dust the rolling surface and rolling pin with flour. Knead the dough again on the floured surface for about 5 minutes. Divide it into 8 equal pieces and cover with a damp towel or plastic wrap. Roll each piece into a ball and flatten it with your hands. Using a rolling pin, roll it out into an oval shape (about 8 inches). Using your hands, pull at both ends of the oval to stretch it a little. Continue until you have made 8 naans. Brush each oval with clarified butter. Place the naans on the baking sheet bake for 5 minutes. Turn on the broiler and broil for an additional 3 minutes or until golden brown. Peshawari Naan In this delightfully sinful recipe, the naan dough is stuffed with dried nuts and raisins and baked. Serve this warm right out of the oven for the best taste. 1 recipe prepared plain naan dough For the stuffing: • 1 tablespoon cashews (crushed) • 1 tablespoon almonds (crushed) • 1+1 tablespoons pistachios (crushed) • 1 tablespoon raisins • 1 teaspoon cilantro leaves, minced • 1 teaspoon sugar • 1 tablespoon Milk Mawa Powder (Dried whole milk powder) • 1 teaspoon fennel seeds, ground • 3 tablespoons melted butter or clarified butter Prepare the Naan dough. While the dough is resting, prepare the filling. Set aside 1 tablespoon of pistachios and the raisins. In a mixing bowl combine all the other filling ingredients. Add a few tablespoons of water to bind them together to form a lumpy consistency. Roll the dough into a log. Cut into 8 equal portions. Lightly dust the rolling surface with flour. Preheat the oven to 400 degrees F. Lightly grease a large, heavy baking tray and set aside. Lightly oil or flour your hands. Take one portion of the dough and roll into a ball between the palms of your hands. Flatten the ball. Place it on the floured surface. Use a rolling pin to roll it out into a circle about 5 - 6 inches in diameter. Add a tablespoon of the filling to the center. Bring the sides together and pinch them to seal and form a ball. Flatten lightly. Dust very lightly with flour. Roll the flattened ball again on a lightly floured surface until about 5 - 6 inches in diameter. Garnish with the reserved pistachios and raisins. Continue until you have made 8 naans. Brush each naan with clarified butter. Place the naans on the baking sheet and bake for 5 minutes. Turn on the broiler and broil for an additional 3 minutes or until golden brown. Serve hot. Onion Kulcha We present this recipe by popular demand. Here the naan is stuffed with a spiced onion mix and baked to perfection. 1 recipe prepared plain naan dough For the stuffing: • 2 small red onions, finely chopped • 1 tablespoon minced cilantro • 1 tablespoon Chaat Masala (www.namaste.com) • 1 teaspoon red chili powder • Salt to taste • 3 tablespoons melted butter or clarified butter • 2 teaspoons cilantro, minced for garnish • small boiled potato, grated (optional) Prepare the naan dough. While the dough is resting, prepare the filling. First, using the palms of your hands, squeeze out all the water from the chopped onions. If the onions still appear to be watery, add a small boiled grated potato to your filling. This will prevent the filling from spilling out of the kulcha. In a mixing bowl combine all the filling to form a lumpy consistency. Roll the dough into a log. Cut into 8 equal portions. Lightly dust the rolling surface with flour. Preheat the oven to 400 degrees F. Lightly grease a large, heavy baking tray and set aside. Lightly oil or flour your hands. Take one portion of the dough and roll into a ball between the palms of your hands. Flatten the ball. Place it on the floured surface. Use a rolling pin to roll it out into a circle about 5 - 6 inches in diameter. Add a tablespoon of the filling to the center. Bring the sides together and pinch them to seal and form a ball. Flatten lightly. Dust very lightly with flour. Roll the flattened ball again on a lightly floured surface until about 5 - 6 inches in diameter. Dip your fingers in water and moisten the surface of the kulcha very lightly. Sprinkle with a few minced cilantro leaves. Continue until you have made 8 kulchas. Place the kulchas on the baking sheet and bake for 5 minutes. Turn on the broiler and broil for an additional 3 minutes or until golden brown. Serve hot. Ande Ka Paratha This is a unique addition to your recipe collection. A mild and flaky bread, it is a small kid’s favorite at our home. Makes 8 parathas • 2 cups Indian atta flour (whole-wheat flour) • 1½ teaspoons table salt • 2+2 tablespoons melted butter or clarified butter • Water as needed • 8 eggs In a bowl combine the flour, salt and two tablespoons of clarified butter. Slowly begin to add the water, kneading the flour as you go. Make a dough, kneading for at least 10 minutes. The final dough should be soft and pliable. It should not be sticky or else it will not roll out well. Cover the dough with a damp cloth or plastic wrap and let it sit for 30 minutes. Roll the dough into a log. Cut into 8 equal portions. Lightly dust the rolling surface with flour. Lightly oil or flour your hands. Take one portion and roll into a ball between the palms of your hands. Flatten the ball. Place it on the prepared floured surface. Use a rolling pin to roll it out into a circle about 5 - 6 inches in diameter. Now fold the dough over itself. Take the folded dough and roll it around itself into a spiral. Tuck the end under. Do this for all eight dough balls. (This folding and rolling will make the paratha very flaky.) Now flatten the spiral and roll again on a lightly floured surface until about 5 - 6 inches in diameter. Heat a griddle on medium heat. Brush it lightly with butter and add the paratha. Cook for about 2 minutes, or until the bottom of the paratha begins to blister. Brush the top lightly with butter and remove from heat. Put the paratha aside on a warm plate. Grease the same griddle a bit and break an egg on it. Cook the egg sunny side up. Place the cooked side of the paratha on the egg. Press down gently to break the yolk. Let it cook for a minute. Brush the top of the paratha with butter, flip carefully and cook for another minute or two until the paratha is no longer raw. Remove the paratha from the griddle and place on a serving platter. Cover with a paper towel. Continue until all the parathas are cooked. Serve hot. Indian Bread Stuffed With Spicy Potatoes (Aloo Ka Paratha) This filled paratha is a very popular North Indian bread, served traditionally with homemade white butter and Indian pickles of your choice. • 2 cups Indian atta flour (whole-wheat flour) • 4 tablespoons semolina • 1½ teaspoons table salt • 2 tablespoons melted clarified butter or butter • Water as needed • 3 medium potatoes, peeled • 2 Serrano green chilies, seeded and finely minced • 1 tablespoon cilantro, minced • 1 1-inch piece fresh ginger root, grated • 1 teaspoon Chaat Masala • 4 tablespoons melted clarified butter or butter • A few tablespoons flour for dusting In a bowl combine the wheat flour, semolina flour, salt and two tablespoons of clarified butter. Slowly begin to add the water, kneading the flour as you go. Make a dough, kneading for at least 10 minutes. The final dough should be soft and pliable. It should not be sticky, or else it will not roll out well. Cover the dough with a damp cloth or plastic wrap and let it sit for 30 minutes. While the dough is resting, prepare the filling. Boil the potatoes in enough water to cover for about 15 minutes. Drain. Put the potatoes in a bowl and mash them well with a fork. Add the green chilies, cilantro, ginger root, and chaat masala and mix well. Set this filling aside to cool. Roll the dough into a log. Cut into 8 equal portions. Lightly dust the rolling surface with flour. Lightly oil or flour your hands. Take one portion and roll into a ball between the palms of your hands. Flatten the ball. Place it on the prepared floured surface. Use a rolling pin to roll it out into a circle about 5 - 6 inches in diameter. Lightly brush the surface with the clarified butter. Add a tablespoon of the potato filling to the center. Bring the sides together and pinch them to seal and form a ball. Flatten lightly. Dust very lightly with flour. Roll the flattened ball again on a lightly floured surface until about 5 - 6 inches in diameter. Heat a griddle on medium heat. Brush it lightly with butter and add the paratha. Cook for about 2 minutes, or until the bottom of the paratha begins to blister. Brush the top lightly with butter and flip over. Cook for 2 minutes. Remove the paratha from the griddle and place on a serving platter. Cover with a paper towel. Continue until all the parathas are cooked. Sheermal A sweet bread, it is one of the few Indian breads that uses yeast. Keep the dough in a warm place to ensure that it rises. You can increase the amount of sugar if you like a sweeter taste. • 1 packet dry yeast • 1 teaspoon sugar • ¼ cup water • 1½ cups all-purpose flour • ¼ teaspoon salt • 2 tablespoons sugar • 2 eggs (separate 1 egg and set the yolk aside) beat the whole egg and the white together • 2 tablespoons melted clarified butter or butter • Extra flour for dusting • Pitted cherries/raisins for garnish Mix yeast with the sugar and 1/4 cup water. Set aside until frothy, about 5 - 10 minutes. Combine the flour, salt and sugar. Add the clarified butter, egg and yeast mixture. Knead until a smooth dough is formed. (You may need more warm water.) Set aside to rise until the dough doubles in size. Preheat the oven to 400 degrees F. Lightly grease a large, heavy baking tray and set aside. Lightly dust the rolling surface and rolling pin with flour. Knead the dough again on the floured surface for about 5 minutes. Divide it into 6 equal pieces and cover with a damp towel or plastic wrap. Roll each piece into a ball and flatten it with your hands. Using a rolling pin, roll it out into a disc. Continue until you have made 6 discs. Beat the reserved egg yolk and brush a little on each sheermal. Place a few cherries on the sheermal for garnish. Place the discs on the baking sheet and bake for 5 minutes. Turn on the broiler and broil for an additional 3 minutes, or until golden brown. Tandoori Roti We wanted to show how the tandoor is used to prepare breads. These pictures are of a special roti or bread, called Tandoori Roti, being prepared in the hot tandoor or clay oven. The basic recipe entails preparing a dough of whole-wheat flour. (See the paratha dough prepared earlier.) The flattened rolled out discs are then cooked in the tandoor until the dark spots begin appearing on the surface of the bread. Post your questions here -->> Q&A
  24. 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
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