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Found 986 results

  1. Hello and Happy New Year to all, I have been a type 2 diabetic for the last 5 years or so. My blood sugars have always been on the higher side even with the medication and portion control. Came acress Dr. Bernstein's book on the web a couple months ago and learned that carbs were the main culprit. For about a month now, I have been experimenting with low carb meals. By the good grace of God and knowledge from Dr. Bernstein's book, I have been able to bring down my blood sugar levels to a respectable range and have been able to come off the medication with a go ahead from my physician. Now the big question is how to sustain this... I have been primarily a roti/chapati/parontha eater for carbs and with this diet, no more breads now. I dont miss rice that much since I was eating rice only once a week or so. There is no restrictions on veggies (at least most of the ones that I like) and meats. More opportunity for me to have chicken and mutton. The main problem is breads. In the last 4 weeks, I have experimented with the following as a substitute for regular Atta: - Besan (chick pea flour) - Makki ka atta (Yellow Corn flour) - Kotu ka atta (Buckwheat flour) - Low carb readymade breads (many are available in US grocery stores now) I am going to try soyabean flour and a few others (like gluten free flour) in the next few days. I have also tried mixed besan & buckwheat. Came out very good as missi rotis. Most of results so far have been acceptable. I would appreciate any knowledge / experience on meal planning or menus from other eGulleteers focussed of primarily low carb Indian dishes. I remember Monica had started a thread a few weeks ago on some Atkins diet plans but could not find anything further when I searched for it. Thanks in advance, Cheers,
  2. Making small talk with my niece in Delhi I asked her what was the latest in the food scene. Pat came the answer 'Nanzza'. What the heck is that I enquired? Here is how she described it. Its a cross between a nan and a pizza. A nan is made the regular way in a tandoor(I forgot to ask her if its the traditional shape or rounded like a pizza). Its then layered sparingly with peices of butter chicken, a little butter chicken sauce is then smeared on top. Finally its sprinked with mozzerella cheese and baked till the cheese melts. Behold your Nanzza is ready. Thought I would share it with you. Monica's going to be in delhi soon, maybe she will let us know what else is happenening there. Prasad. You want to kitchen test this and let us know how it turns out? I would do it but I am extremely short staffed, with no free time
  3. episure, how about that recipe of yours that bhasin referred to? i suppose i could just scour the site for it but that seems like too much work. mongo
  4. I was just curious as to what different perceptions people have about Contemporary Indian Food, what foreign elements may be allowed, how much identity in terms of visual appeal it must retain, how much breakaway from non family style service is acceptible when eating at restaurants and etc. Your views people. :) thanks
  5. hi all, i'm looking for a new way to cook grean beans. i'm open to all suggestions that don't include more than 5 minutes of prep time or more than 7 ingredients (including spices and condiments).
  6. I was in Madras on my birthday and my sister, who shares my food obsessions, knew the perfect present: she took me in the morning to a neighbourhood called Annanagar to the one shop run by a fisherman's co-operative where one can buy mussels. There isn't much call for them in Madras, which is why they're only available in this one place. People in Madras are disappointly conservative when it comes to the fish they eat. A Bombay fish market is a wonderful sight with the range of fish and all the Koli ladies dressed to the nines and loaded with all their gold necklaces as they slice through huge surmais and rawas. This place just had big seer fish, which accounts for 90% of fish consumption, and a few smaller varieties and some baskets of prawns and crabs. The only people who eat mussels in Madras - and I think the only community who eats them in India - are Malayalis from North Kerala which is where my mother's family comes from. Mussels, known as kalamakai or fruit of the rocks, are a devoutly prized delicacy with us, all the more so for the fact that no one else seems to like them. Even my sister's husband, who's roughly from the same region, quickly evacuated the house when we arrived with one dripping sackful. Its possible that he left to avoid being dragged into cleaning. God knows that took forever and I can understand the fury of some of my aunts when a well meaning uncle managed to get several sacks of them as a special treat in the middle of a big family wedding. But once they were cleaned, de-bearded and then steamed in a pressure cooker for five minutes then.... the smell as you opened the cooker surpasses any descriptive skills I have. The best thing to do with them would be to pickle them, but that would have taken too long and anyway, everyone in my family feels, melancholically, that no one does it as well as my great grandmother used to. Arrikaddaka is another way, where the shells are stuffed with a rice flour and spice mixture, but this is, to tell the truth, rather heavy. In the end, my sister just sprinkled them with turmeric and chilli and rock salt and after leaving them for 15 minutes, quickly stir fried them till they were crisp. The result was blissful, but it did leave me wondering if there are other ways of cooking them Indian style. Once in Cape Town I had a delicious curry of them in an Indian restaurant called Perima's which used, if I recall correctly, a lot of mint, but the next day I have to admit I was rather sick which stopped me from going back to ask for the recipe. (Not that I'm blaming the mussels, or even if they were to blame, then occasional upset stomachs are a price worth paying for mussels). But does anyone else here have recipes or suggestions I can keep aside for the next time I'm in Madras? Vikram
  7. suvir and others, i never reported on my adventures with this recipe (from the home-cooking thread)--re-posting it below. i've made it twice now, the first time with a squash from the farmer's market in boulder that more closely resembled the indian kaddu and the second time with butternut squash. i am happy to report that in both cases the result was phenomenal and i would urge everyone who hasn't yet tried it to do so. suvir, please convey my thanks to panditji and keep a portion for yourself for acting as the conduit. here's my comments/slight variations on the recipe: *butternut squash cubes hold their shape far more readily than the mystery farmer's mkt. squash, so those who are experimenting with other squashes/pumpkins would do well to cook not by time but by feel. if you actually cook certain squashes for 25 minutes you won't need to mash any pieces, they'll completely disintegrate. then again this may be a matter of textural preference. i like more mash, my wife prefers a more solid texture. *in my second sortie i upped the spiciness quotient a little by doubling the green chillies (i use thai chillies) red chilly powder. i personally like the spicy kick with the sweetness of the squash--i also didn't add as much of the amchur, preferring the spicy/sweet with a hint of sour balance to the sour-sweet combination. again a matter of personal taste. *i also added a touch more hing--the earthy aroma of hing really goes well with the sweetness of squash but i can see how this is a dangerous game to play--there is such a thing as too much hing. we ate this alongside an improvised dish of potatoes and green-beans, bengali style mushoor dal with liberal squeezes of lime and hot phulkas. we were happy. while i like my slight variation i would recommend people start with the original: it is a bullet-proof recipe (the only complicated part is the cutting of the squash) and you should taste its splendor before you tinker with it. more home-cooking recipes please! ---------------------------------------------- here's the original as posted by suvir: SWEET AND SOUR BUTTERNUT SQUASH WITH GINGER AND CHILIES Kaddu Kee Sabzi Serves 4 to 6 In my grandmother’s home in Delhi, visitors would arrive begging to eat Panditjis preparation of this very simple and humble vegetable. His recipe, reproduced here, was fabled to be deliciously addictive; you will find out. Kaddu is the Hindi word for the oblong shaped, Indian pumpkin. In America, I use butternut squash instead: it comes close enough in flavor and makes it unnecessary to go hunting for the real thing in Asian markets. The end result is a dish that is authentic in taste and just as beautifully orange. Try it with a traditional Thanksgiving meal. 2- to 2 1/4- pound butternut squash 3 tablespoons canola oil 1 inch fresh ginger, peeled and minced 1 fresh, hot green chili, chopped 1/4 teaspoon fenugreek seeds 1/4 teaspoon cayenne pepper 1/8 teaspoon asafetida 1 1/2 teaspoons salt, or to taste 1 1/2 teaspoons sugar 2 teaspoons dried mango powder (amchur) 1. Cut the squash in half lengthwise. Peel it with a vegetable peeler or a paring knife and scrape out the seeds. Cut the two halves lengthwise into 1/2-inch-thick strips. Then cut the strips crosswise into 1 1/2-inch pieces. 2. Heat the oil in a large wok, kadai or frying pan over medium-high heat. Add the ginger and cook, stirring, 1 minute. 3. Add the fresh chili, the fenugreek, cayenne and asafetida and cook, stirring, 30 seconds. 4. Add the squash and stir to coat with the oil. Stir in the salt and sugar. Turn the heat down to medium. Cover and cook until the squash is tender, about 25 minutes. Uncover and stir the squash every 5 minutes and check on the cooking; if the spices begin to burn, turn the heat down. If the squash doesn’t brown at all, turn the heat up slightly. 5. Stir in the dried mango powder. Mash the squash with a spoon to break up some of the pieces. Taste for salt and serve hot.
  8. this is inspired by the mussels thread. being largely north, east and hyderabad centered in my indian orbit i'd never encountered mussels (or for that matter shellfish outside of shrimps/prawns, crabs and lobsters) in the indian food context. it doesn't surprise me to learn that keralaite and konkani cuisines incorporate mussels, cockles etc. how about scallops? i hadn't even heard of scallops till i came to the u.s? are there indian cuisines that have traditional recipes for scallops? if not, can anyone share their own innovative scallop recipes? and also for squid and octopus.
  9. does anyone have a regular home-kitchen friendly recipe for chicken or goat biryani that they'd be willing to share? what do i mean by "regular home-kitchen friendly"? a recipe that doesn't require multiple hours of prep, multiple helpers or overly expensive/exotic ingredients or utensils. thanks in advance!
  10. What is a katol or turbot?? Can someone help
  11. I found the following in 2-years old UK Wine Telegraph article: "Even Indian chefs are introducing chorizo. During his 'Salaam Bombay' festival, Mehernosh Mody of La Portes Des Indes served a Goan sausage masala, which featured chorizo, slow-cooked for three hours until meltingly soft with a rich spiced tomato and onion sauce." How would you approach cooking this dish? Thank you.
  12. Forgive me if this question has been asked before...I'm a newbie here, and between work and school haven't had time to slog through the archives yet. I've recently added fenugreek seeds to my pantry, as they were called for in a few savoury dishes I wanted to try. Having used them for a few months, now, I've become quite enamored of their flavour and aroma when toasted...but I'm thinking they'd be great in pastries, too. I'm going to be playing around with this for a while, but I was curious whether fenugreek seeds are used for sweets or pastries in India? If so, are they generally combined with one or more other spices?
  13. I was reading an article on the LA Times about these two kitchen historians who are experimenting with preparing British food really authentically, down to wearing period style clothing when cooking it. This is throwing up interesting insights into the cooking of the food in areas like the difference that original utensils made, particularly when it came to the metal used: This reminds me of something you often hear with traditional Indian cooks, about how important it is to use certain types of metal utensils only. For example, my grandmother insists that certain types of Malayali dishes can only really be made in a heavy - and I mean HEAVY - brass urli (a squat, very wide mouthed pan). Needless to say this is something that's increasingly being forgotten partly because of the difficulty and expense of getting these utensils and also because many of them were a real pain to use. Also, the utensils don't work with all heat sources - a really heavy urli just won't fit on a modern gas stove. But I thought it would be interesting to collect examples of dishes where the type of metal used really does make a major difference to the dish, and perhaps suggestions on how one can continue to use these in a modern kitchen? Vikram
  14. a simple recipe with the blender handling almost all the prep work. results in a dish with a very nicely textured sauce and in very little clean-up: ingredients: blender- 1 tomato-1 medium onion, red-1 medium garlic cloves-6 ginger-1 1 inch peeled piece red chilli powder: 1 heaped tspn turmeric: 1 heaped tspn ground black pepper: 1 heaped tspn curry powder: 1 heaped tspn coriander powder: 1 tspn salt: to taste put all of this into the blender and pulse to a coarse paste heat some oil in a pan and add the following: 1 bay leaf 6 cloves 6 green cardamom pods 2 small pieces cinnamon 2 tablespns black peppercorns once everything starts crackling add the paste from the blender, reduce heat to medium and saute till all the water has evaporated. while this is happening peel a couple of small potatoes and dice. then add 1 lb or thereabouts ground turkey (not just white meat) mix with the paste and keep sauteeing over medium heat till the turkey has lost the reddish color and all the water has again evaporated. add the potatoes. add 1/2 cup of peas. mix. add 2 cups of water, bring to a boil, reduce heat to a simmer and cook, covered for about 20 minutes. check on the water every once in a while--if it dries up add some more. check for salt and add 1 tspn garam masala. return to a boil for a minute and serve hot with chapatis (ideal) or rice, with an accompany dal (ideally channa) and a green vegetable. enjoy!
  15. Hi there, does anyone have a recipe for the milk cake sweets i got addicted to during Diwali? it would be much appreciated! thanks~
  16. City of London is one my favorites for dining INDIAN besides of course India and US and especially Amma in New York. I am the chef/owner of the restuarant THALI. Here is My Webpage. We are about 40 miles North of New York in NEw Canaan, Connecticut. Last summer I had the pleasure of meeting Iqbal Wahib owner of Cinnanmon Club UK and since then I couldn't wait to go to London. Starting Nov 24th I should be staying in Chelsea (Central London, I guess) for about seven days. I definetely plan on visiting several restaurants like, Cinnanmon Club, Zaika, Veeraswamy, Tamarind, Benares, Chutney Mary, Le Port De Indes, Nobu. (Bombay Braserie..not sure) Any other suggestions please ! and any cuisine is most welcome. I am there for a reason.... to eat .... to learn... to get inspired. Food is important but also like to check trends. What I really like to do is to spend a day or two in a couple of restaurant kitchens and I shall reciprocate in a similar way if any one is interested in my kitchen. May be as a guest chef? May be just to watch the kitchen in action? or may be even to chop some tomatoes or onions. Thanks a million and looking forward for the culinary trip and your help with connections and influence with some of the fine restaurants in UK.
  17. the menu looks great! is this a first? http://www.charulata.com/index.html
  18. can anyone shed some light on the connecting line between the spiced meat or potato filled pastry triangles that seem to be universal to asia and africa? i started wondering after speaking with an Ethiopian aquaintance who was thrilled when i had made samosas for a potluck once and said they have the same thing back home called sambusas. and then another coworker from Hong Kong said he used to get these in stalls all the time back home and they were called curry puffs. the closest i came was an excerpt from tandoorimagazine.com that goes like this: "Writer K.T. Achaya, in his highly informative book A Historical Dictionary of Indian Food, defines the samosa as "a deep-fried snack, consisting of a crisp, triangular and layery wheat casing filled with spiced meat or vegetables". Interestingly, throughout the centuries, there have been various names accorded to this snack food with its origins said to go back to the rule of the Moghul dynasty in India. Even more fascinating is the universality of the samosa-like food both in Asia and the Middle East, where a similar looking snack is called ‘sanbusak’. In Turkey it is called ‘samsa’, in Afghanistan ‘sambosa’ and in parts of Iran as ‘sambusas’. Of course, that doesn’t include the definitions of ‘patties’ and ‘curry puffs’ in Sri Lanka and Malaysia respectively!" does anyone have any less vague information on this intriguing universality? and ehtiopian injera bread - i don't remember having eaten it, but is it similar to dosas? the grains are different, but the method seems the same.
  19. This Saturday I'll be going to one of my friend's wedding which will be taking place at a Hindu temple in Montreal. I'm quite excited at the idea of such an event. Having never been to anything like this before, are there any customs or general issues that I should be aware of prior to going? Any other things that I can expect to see? Tell all...!! -- I'm not just excited about the food.. don't be silly. -- .........-- Joel
  20. What would you like to be included in a cookbook you classify as a "good cookbook"? Rushina
  21. The questions are triggered by the recent article in Wine Telegraph The spice is right. Couple of quotes: "...Pinky Lilani is a is an adviser to British manufacturers of Indian supermarket meals, but she has published a cookbook, Spice Magic and holds cookery demonstrations in her kitchen.... ...Besides the recipes, Lilani’s book also offers a guide to the four basic techniques of Indian cooking. They are bhunao, whereby you keep spices simmering until they blend perfectly; dhuan, which is the tradition of placing red-hot charcoal in a dish of chicken or smoked salmon and then sealing the lid so that the smoke infuses the food; dum, in which rice is cooked in its own steam; and tarka, in which spices are added to hot oil to release their flavour...." And now couple of questions: Has anybody read her book or attended the class? What do you think? Can somebody describe the dhuan method? Thank you, Helena
  22. Where are they? What made them as we know them? What are their strengths in your view? What recipes or dishes of theirs are your favorites? Who are the top players in the Indian food scene in the US?
  23. I am looking for some help on an article I am working on. I would love to hear your tips/hints/secrets when you are planning an Indian dinner. What are some of the tips for other cuisines that can be used here? I would appreciate any help Thanks!!
  24. I've been trying to make samosas from scratch, with pretty good results so far. Julie Sahni's recipe for samosa skins came highly recommended. It contains flour, shortening, yogurt, water and salt. My problem is that it doesn't come out blistered and super crispy. It's as smooth as a sheet of paper and only slightly crunchy. I tried kneading more, I tried kneading less. No difference. Any advice or better recipe?
  25. As the World Cup takes place in South Africa, do you think of certain foods you crave as you watch the matches? I know at Diwan in NYC, Hemant had organized a special buffet for $35.00 each. People began coming at 2:00 AM (yes late night, early morning), large screens had been placed in the room... and people were staying the night watching the game and eating stuff. What do you munch on/eat as you watch cricket? Or does food even matter when you are deeply involved in the game?
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