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I am posting my question in the hope that some of the gurus on this forum have already faced and solved this problem. Does anyone know of a really good food processor that can make whole wheat dough ? Rotis are preferred at almost every meal at our home. In the last 4 years, I have had two food processors die on me. I almost exclusively used them for kneading the dough to make rotis. The first one was a Softel Food Processor from India. I used it for 1 year ( had to use it with the ugly, bulky transformer ), after which it breathed its last. After reading rave reviews about KitchenAid in almost every American cookbook, I bought the KFP 650. I thought that my quest for the ultimate dough maker had come to an end. Alas ! a month ago, the flour simply 'goes for a spin' in the processor -- never transforms into the ball of dough :( Yesterday, I got it back from the repair store, but it's still as useless as it was when I left it there. Both the machines had plastic blades for kneading the dough. I don't believe in metal blades -- my very first purchase in the US was a Cuisinart which I returned promptly after seeing how badly it fared at making the dough with a metal blade. I can't eat store-bought rotis, somehow, they always have a strange smell ... and for health reasons, I'd rather not eat rotis made of all purpose flour (which KitchenAid seems to be a champion at kneading). I've heard that European food processors really excel at doing this heavy duty stuff. Does anyone have any suggestions for my predicament ? Kneading the dough with bare hands takes a LOT of effort . Thanks !

"This recipe was an open secret among our friends in Bahrain. I heard an advertisement on TV the other night that described this dish perfectly: 'Sunday taste, Tuesday effort!' ". Ingredients 1 can (14 oz.) evaporated milk 1 cup heavy cream 1 can (14 oz.) sweetened condensed milk 2 teaspoons ground cardamom (optional) Garnish: A few drops of rose water (available at most Indian speciality shops) Method In a large bowl, stir together well the evaporated milk, condensed milk, cream, and cardamom. Pour into popsicle molds, Indian stainless steel kulfi moulds, or even a small bowl. Freeze overnight. Remove from the moulds. Serve sprinkled with rose water. Tip: Before serving, dip the ice-cream mold in warm water to make it easier to remove the ice cream. This recipe is adapted from my first book. Copyright- "The Spice Is right: Easy Indian cooking for today" Callawind Publications ___________________________________________________________ How do you make Kulfi? Do you use the "real" method and prepare it from scratch? What are some of the innovations you have made to the kulfi recipe? Do you flavor it ... what with? Do tell. inquiring minds want to know

BBhasin.. I await your answer here.... This is the one we had on our trip to Delhi last -- boiled potatoes mashed with onions and green chilies, pan fried and then doused in cilantro chutney

Channa Masala pizza anyone? This one was from Dominos and was AWESOME -- Chicken Tikka Pizza How do you top your Indian pizza????

every once in a while an enthusiastic american who eats at my house for the first time effusively tells me to open a restaurant or give cooking lessons. knowing that their only frame of reference is the average indian eatery in the u.s i look upon such misguided enthusiasm with a tolerant eye. recently, however, i've begun to wonder how classes like this get set up and what sorts of credentials those teaching them have. here on this forum we have at least two regulars who either run or are about to start running indian cooking classes. in monica's case i know what her credentials are: two popular cookbooks with third on the way, articles in magazines and newpapers, etc. etc. and on her website one can see how this expertise is being marshalled. edward, would you feel comfortable sharing a little more information about your credentials and setup as well? i'm guessing you too have some sort of professional/experiential background that draws people to your regional cooking classes. if there are others as well who teach formally or informally who're willing to talk about how they operate that would be great. to be clear: i am asking entirely out of curiosity, i have no plans or interest in teaching anyone anything myself--both because i probably need to take many classes myself and because my life is unorganized and crammed enough as it is.

DO share... I love the parathas stuffed with papads, sweet ones with dry fruits and mawa... What do you like to stuff it with...

The green-fingered friend mentioned earlier gave me a load of green apples and slightly unripe plums. I usually make apple pies with the green apples and add them to green chutney as a substitute for raw mango. What do you guys make with it? I've never cooked with plums before (except using ready-made plum sauce ) - any ideas for those? Thanks, Suman

I made today an eggplant curry I saw Tyler Florence prepare on Food 911. He makes his own curry powder by toasting and then grinding the following: 2 tablespoons coriander seeds 1 tablespoon cumin seeds 1 teaspoon fennel seeds 1/2 teaspoon whole cloves 1/2 teaspoon mustard seeds 1 tablespoon cardamom seeds 1 tablespoon whole black peppercorns Then I added a tablespoon of turmeric and whizzed it again. The curry had a sauce of ghee, onion, dried coconut, cashews and coconut milk, plus a heaping tablespoon of the aforementioned curry powder. It was tasty, but not remarkably so (at least not yet; maybe all it needs is to sit awhile and meld). Are there any additional spices I should use in a curry powder? Should I seek out the curry leaves I've been reading about lately? Did I perhaps not toast the spices long enough, or is there a chance they're old and have lost some of their oils? Again, this is a good powder, but not as distinct as it could be. Any curry experts out there?

Hi guys, Like most Indians over here, I cannot forego my love for lentils/legumes. Ofcourse, I do not have patience for soaking the legumes overnight and then cooking it in a rice cooker or keep it boiling for 2+ hours. Sadly, my common sense does not allow me to do that :) So I use the Indian pressure cooker, and now when I am in the midst of my move, the pressure cooker is in storage (I MISS IT!). Whats your alternative to an Indian Pressure Cooker? Rupen

I thought we'd had a specific topic on this on the forum, but doing a search I can't seem to find one although the subject does crop up in threads like this one: http://forums.egullet.org/index.php?showtopic=22596&hl=upvas I've been interested in the subject for some time now, mainly because of the odd ingredients that seem to crop up in upvas khana, the fasting foods which aren't the contradiction they seem. While there are extreme fasts in the Indian tradition when neither food nor water is taken (nirjala vrat), the more common sort is where certain types of food are abstained from. There are many different variations on what is and isn't allowed, but the most common distinction is between "foods from the plough", meaning cultivated crops like cereals, and "foods of fruits" which include fruits themselves, but also roots and tubers of various kinds and some other odd ingredients like water chestnuts. Some of these ingredients can be dried and made into flours, so the lack of cereals is not felt as strongly - you can even get a 'fasting pizza'! More than the ingredients though, fasts are interesting for the light they shed on social customs and hierarchies and the role that food comes to play in these. The major source of academic study on this is R.S.Khare's The Hindu Hearth & Home which I have finally got down to reading and it is really fascinating (though mostly focused on North India). We're bang in the middle of Shravan, the fasting season now. This is actually a pretty good season to be a non-religious foodie in India since you can both eat the fasting foods at the few restaurants that make them, or at the houses of suitably spiritual old aunties - and the price of chicken is also at an annual low! I've written an article on the subject, which I'll give a link for. But I'd also be really interested in hearing the experiences of others on this forum with fasting - have you done it, or do you have family members who do it? Do you make special fasting recipes in your family? Any examples of the fasting regimes that members of your family followed? Have you tried keep such fasts in other countries? Any idea if these fasting ingredients could be used in other contexts? Vikram (link to me article below) http://economictimes.indiatimes.com/articleshow/806793.cms Somewhat annoyingly the editors have chopped off my concluding lines which I think made an interesting point about fasting foods, so here they are: http://economictimes.indiatimes.com/articleshow/806793.cms

My family loves sweet potatoes and I'm forever looking for new ways to cook them. What I currently do with them is: a) Saute them with mustard, curry leaves and green chillies b) Make a Konkani sukke with coconut masala c) Make pakodas out of them d) Pan-fry them with chilli powder and salt. e) I also tried Mongo Jones' potato and sweet potato chaat recently. What do you guys do with it? Suman

The other day I set out to make some roti and grabbed a recipe off the internet that called for 1/2 teaspoon of kala jeera (black cumin seed). I picked up a bag of the stuff from the local Indian grocery and started cooking without having tasted the seeds. Before adding the seeds, I fried them in oil for a few seconds, as I normally would with spices. I took a bite of one of the finish breads and it was far too bitter to eat. A taste of the plain seeds revealed that they're horribly, extremely bitter. Even after 10-20 seconds in hot oil, they retain a very bitter taste. Is this normal? And how am I supposed to make them taste less bitter? Or are they supposed to be extremely bitter?

Sorry, but i made an effort to find any vegas thread that dealt with Indian cuisine. Can anyone recommend an amazing Indian place in Vegas. I am looking for upscale, but obviously i will go where the food is best. Uh thank ya very much.

Hi guys, Can anyone tell me what you substitute for Malai? I tried using unsalted butter, sour cream, whipped cream but dont get the same effect. I was playing around with sour cream, heating it up and trying to reduce the whiteness for my Veg. Makhanwala recipe last month. Any help would be greatly appreciated. Rupen

I am requesting a brainstorming session here.. i hope i have posted this in the correct forum I am headed to India in the Fall for a self organized culinary tour. From visiting with local writers, to book publishers, to authors, to visiting large and small kitchens to visiting hidden secrets of the streets.. I will be covering a lot of ground Give me a sense of what you would like to see in terms of the pictures that i should capture... I know its an open ended question -- this is what prompted it - I was telling a friend this morning about the trip and he said- oh I would really like to see behind the scenes in an Indian restaurant kitchen in India.. -- I would never have thought of that. So tell me what would you like me to capture?????

I was reading a nice piece this morning in the Washington Post on Figs.. Do you use them in the Indian kitchen? Fresh ? Dried? What is your fav fig dish? I ate this at a wedding in Delhi a few months ago and its one of my favorite dishes -- you can increase the level of charness (is that a word ) or the amount of spices to taste -- Anjeer Khajoor Ki Seekh (Dried Fig and Date Kebabs) 16 dried figs (preferably Calimyrna figs) 16 pitted dried dates Juice of one lemon 8 skewers Indian Chaat Masala* to sprinkle (Indian Chaat Masala, a tangy spice mix, is available at any Indian grocer. Look for the MDH brand) 1. Turn on the broiler 2. Place the figs and dates in a bowl and add the lemon juice. Mix well 3. Skewer two figs and two dates onto a single skewer 4. Place the skewers on a baking sheet and under the broiler -- at least 3 inches from the element. The figs and dates will heat up and the outer skin will begin to char a bit. The figs and dates take only a minute each side. 5. Remove from heat 6. Sprinkle sparingly with Indian Chaat Masala and serve hot. 7. Alternately: Grill the skewers on a medium hot grill or directly on heated charcoals. Watch carefully as they can quickly burn Let me know how these turn out for you Would love other fig recipes Do tell

I have a statement to make - I CAN KILL SILK PLANTS WITHOUT TRYING I said this to Chef Michel Nischan and he convinced me to try a herb garden anyway! Okay so having said that - I have never been successful at growing anything but I am up for a challenge..... so tell me what should I do first? What should I grow ? I will document my progress here... Go ahead .. but be gentle.. I am known to destroy

Things that normally get thrown away but in fact taste pretty good: Cauliflower stalks (the outer green ones): My mom puts them in Ghashis (Konkani curries), although they do have to be cooked properly. Undercooked they taste like cowfeed, overcooked they taste really horrible. Cauliflower stalks(The inner white ones ):My mom fries some jeera, green chillies, haldi, add the chopped stalks and fries them until tender, but not too soft. She then adds coriander leaves and lemon juice. It should be hot and sour. My friend from Andhra makes a chutney with it (I love the way they make chutneys with any vegetable imaginable)- she lightly fries them and grind them with chillies, roasted gram and tamarind and then adds a tadka of garlic and urad dal. Wonderful! Yellow cucumber peel upkari: In our family this is known as koira upkari, which translated means a stir-fry of kachra (rubbish). But that is such a misnomer, because it is a lovely and nutritious way to use up all the yellow melon peels. Heat ghee, add mustard and crushed red chillies, then add the finely chopped peels and fry until done. Ridge-gourd peel chutney: jeera, green chillies, coconut, tamarind and roasted ridge-gourd peels. I've also heard of chutney being made out of okra trimmings. Tamarind seeds: I've seen them being roasted, shelled and chewed on like supari. It is sometimes soaked in yogurt to soften it and add flavour. Kharbooj seeds: Charmagaz is one, but we love them washed, dried, roasted in a bit of oil, then seasoned with salt and chilli powder. Goes very well with any good book. That's my list - now let's hear yours! Suman

As I write I am rolling some edible gum around in my mouth. It comes in small lumps about the size of rock sugar crystals. It softens to a slightly furry texture. I bought it in an Indian store in Kentucky and it is labelled "Packed by Unique Fragrances" in Delhi. I'd love some background? What does it come from? How is it used? Rachel

Hi, I came across this link http://www.gainhub.com/recipes/downloadebook_cb.htm while browsing the net & was wondering if anyone had any idea abt this. Pls do share ur experiences if any.. Thanks, Laks.

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

Subjectively myself Is it just a perfect marriage or conditioning acquired over a period of years? Whatever it is, there is no way I'll break them up, it's unthinkable for me to have this fish curry with any other rice. It has to be this cheap rice which is the staple for most of the non urban bucolic types. My favorite Dal - Rice combo is with a spoon of yogurt and some lime pickle. And a Papad. Another one is Mooli(radish) or Gobi(cauliflower) Paratha with Yogurt and Papad. But if it is Aloo(potato) Paratha, I'll eat it with Mango Pickle and nothing else. An omelette( onion+ tomato+ green chillis) for me has to be accompanied with a cucumber sandwich and tomato sauce. Chola/Chana Bhatura/Kulcha must have radish slices on the side. I'm sure you all have your culinary idee fixes, so out with it.

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

Hello eGulletters, I am Lakshmi & am from Atlanta,USA. I am a housewife & cooking is my passion. I enjoyed eGullet.com a couple of days ago.I have been browsing around & this site is truly amazing..!!! Recently i have been too obssessed with cooking & i am now into trying Veg Indian recipes the "RESTAURANT" style. I do visit www.bawarchi.com & other few sites but not always do i get the SAME taste to satisfy myself & my taste buds. I just don't understand why i can't prepare like the same way. I sometimes long for the foods i had & i do love trying out the recipes in different ways. I would appreciate if anyone could give me any pointers in this regard. Looking forward to all your posts. Thanks, Laks

this question has been in my mind since reading a thread a while ago on another (non-desi) part of egullet. people were describing their most beloved / hated foods as children, and most of the latter seemed to be veggies that were cooked and served at home. hmmm. my personal memories are very different, i still ADORE veggies like okra, green beans, beetroot, etc. that my mom made. and veggies i didn't like as a kid (eggplant, spinach) are now among my favorites, perhaps due to nostalgia... and most of the kids around me seemed the same way. how come? so, here are my hypotheses: 1. indian cuisines handle veggies very well in home cooking so kids are not put off by tasteless glop seemingly served in many other cuisines. so kids raised with indian cooking are more likely to like veggies than kids raised in those other (which?) traditions... 2. my mother was an excellent cook and my family is anomalous in the kids' love for veggies; even for those raised in india. so many kids' raised with indian food don't like many veggies and i'm rare in my love for veggies.... 3. other explanation? (we'll rule out the idea "milagai is wierd" a priori as being patently false and absurd) so, will you share: 1. what were your favorite / most hated foods as a child? 2. what food tradition (indian - which area / non indian - which specific one? ) were you raised with? i3. f you have partner / kids, what are their likes / dislikes? my answers: 1. i loved okra, green beans, onions, potatoes, most veggies really. loved most dals. adored "fancy" cooking like chhole ro rajmah or paneer or anything nonveg (EXCEPT liver or fish or other strong-animal-smelling stuff). these were rare items. 2. i hated: eggplant (looked icky the way mom made it), spinach (boring and sort of bitter), lauki type things (unless in a kofta) also boring and the aforementioned smelly animal stuff. 3. i was raised with a 75% south indian vegetarian diet, with the other 25% any other indian stuff. back in those prehistoric times non-indian food was read about in enid blyton books, but we didn't know how to get our hands on things like sausages. ham, etc or what to do with it if we did..... i was well into my late teens when i finally saw these exotica "in the flesh".... indian chinese food was about as "outlandish" as we got..... now: my family is veg, so we're still going strong with familiar items, my 7 yo dd's vegetable tastes are very similar to mine (adores broccoli / asparagus paruppu usilli, green beans poriyal, anything with potatoes, etc). my almost 3 yo ds - too soon to tell. he loves junk food (shares that with me) spouse is not indian, but adores almost all indian veg cooking, convenient since i do 99% of the cooking.... though we also experiment with all sorts of other dishes very often. assuming hypothesis 1above is supported) in what other cuisines do kids love veggies and also enjoy them as adults (i would guess chinese, italian, thai, korean, ....?) sorry for long and very rambling post, but am curious.... milagai