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Found 988 results

  1. Pallee

    Makkai di roti

    We've been asked to do a theme dinner for some students and one of the suggested recipes is for "Makkai di roti". It calls for maize flour as well as wheat flour. I think of maize as corn but that doesn't seem right. There is also no leavening in the recipe. So - what is maize flour and should we add a leavening agent?
  2. Suvir Saran

    Gongura Leaves

    Can one find Gongura leaves sold fresh in the US? And if so, is there a source in NYC? I love eating Gongura Chutney and would love to be able to make fresh chutney at home. PS: Gongura is the leaf of the Ambari Hemp plant. It is also called the hibiscus cannabinus. Hight in protein and with a great amount of ether, it is also good for providing energy. The seeds of the plant are considered to be aphrodisiacal. Stimulate the appetite and are purgative.
  3. Can anyone recommend an Indian caterer or private chef for a lunch that we'll be hosting in mid-September? Thanks in advance.
  4. Most of the food that is available at Indian restaurants worldwide is commonly referred to as Mughlai. However, I was reading a book on the history of the Mughals (Mughal; Hindi/Urdu for Mongol) and found out that the Mughals,originally Mongolian tribesmen and warriors, were living in Ferghana, modern day Uzbekistan for a couple of centuries before they invaded India. I asked a friend of mine who lived in Central Asia for a number of years what the cuisine there was like. NOWHERE close to what we know as Mughlai food! The cuisine, flavours and cooking styles are very different (though one can liken the shashlik somewhat to the Indian kabab minus the masala)......none of the rich curries, their version of the Biryani is totally different, no Dal Bukhara even the famous Mughlai breads were nowhere to be seen. What then is the origin of Mughlai cuisine? Did it come from Afghanistan (As many Indian restaurents would like us to believe...Kandahar, Peshawar, Frontier and all the dishes named after towns in the region), where Babur traversed before coming to India? I was in an Iranian restaurant recently and kept commenting on how similar the food and cooking style was to Indian muslim cooking (much more subtle without all the masalas ofcourse). So could it be Persian in origin? This brings us to another question, if Mughlai food is really foreign....what was Indian food like before the Mughals came? I am sure many of these questions have come into your mind at some point, so lets brainstorm and try to find out about the origins of Indian cuisine
  5. I remember Mongo mention in an earlier thread that Khim chi paired very well witrh Indian food. I meant to ask him to elaborat then, but did not get around to it. THe question came to mind again recently when I at at "All Stir Fry" recently. IMO the Khim Chi there was very good. There were two types bothe with large pieces of cabbage and a subtle sweetness. One was SPICY (red chilli flakes and chilli powder were in it I think) and the other was sweet sour and worked to soothe the flames of the first. It had little bits of carrot in it and corriander as well but besides that it also had an underlying flavour which I think was imparted by lemongrass since thought I saw bits of it in there. I am not sure however. What I am sure of is that I am hooked! I have been trying to duplicate the flavour since then using white and red cabbage but I want to know more. What is the authentic version, is there only one or does it vary? Is ther food lore attached to it? Basically if Mongo or anybody else is so inclined a detailed post on the subject of Khimchi and recipes (please) are more than welcome.... Rushina
  6. Michael Laiskonis


    I'm engaged in a research project, a collaboration uniting traditional Indian desserts and ingredients with contemporary techniques and styles. In addition to the many custards and lassis, what I've been told of falooda fascinates me, and mirrors what some progressive pastry chefs have been toying with in recent years. What I am looking for are not only traditional and not so traditional versions/recipes, but also some of its history, or interesting stories and associations. Thanks to all in advance!
  7. Monica Bhide


    Such an integral part of Indian cooking.. and such a delight... many are familiar with the use of ginger in curries, marinades and ofcourse in tea.. what special dishes do you make with it? desserts??
  8. The thread on Monsoon Wedding, and that film's neglect of all things culinary, leads me to ask: What have been the best cinematic depictions of Indian food and food rituals?
  9. Sleepy_Dragon

    Kitchen King Masala?

    I noticed in Rushina's eggplant recipe that she specified Kitchen King Masala. A web search threw up several brands available. Are they all equally good? Also, is this masala based on something? I'm just wondering about its origins, as well as the possibility of making it from scratch, or is it a ubiquitous product like oyster sauce or nam pla? Pat
  10. Zacky


    I found some ratanjot powder in a local Indian food shop and bought it out of curiosity. Only later did I google it to find out it is a natural colourant from the bark of a tree, used to give Rogan Josh and Tandoori dishes their signature red hue. I'm planning to make one of those dishes and thought, as my first post here on eGullet, that I'd ask other members if they have any ideas on: How to use it in the recipe, including amounts If it is completely safe, ie. non-toxic, as my wife is pregnant Naturally, we have all become wary of adding things to recipes simply to change the colour! Thanks.
  11. scott123

    Making Ghee

    Today was my first stab at making ghee. The browning of the milk solids went without a hitch but the straining ended up being a huge hassle. I thought I had a strainer with a fine enough mesh to do the trick. Alas I did not. My backup plan was a drip coffee filter, which ended up taking about 20 minutes of constant stirring/tapping to get the ghee to flow. Even after all that work I still ended up with a slight haze of milk solid particles floating in my ghee. There has to be a better way. The browned milk solids will always sink to the bottom of the ghee, right? I was thinking of freezing the block of unfiltered ghee and then scraping off the bottom layer of milk solids. Sound good? Any other ideas?
  12. So I've been living here in unincorporated Auburn (half way between Auburn and Fed-Way) and have not found a decent Indian restaurant yet! (Not that I've been trying very hard lately since my finicky toddler dislikes Indian food.) I really miss Taste of India up in the U-District. Anyone have any good suggestions for this area of WA? TIA!
  13. bobmac

    Ghee whiz

    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.