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Found 986 results

  1. My brother in law narrates this one. He, as a kid, with his father was at this rich Jain wedding feast. Need less to mention that it was all vegetarian. He put some rice on his plate and then scooped up stuff from a dish, which went plonk on his plate. Upon this his father told him to “put the stones back”. Behold he had served himself some stones. Apparently it’s a delicacy with the Jain Nawabs ( or whatever these noblemen were called). Bottoms of the ponds would be scoured for small stones on which moss or vegetation had grown. These greenish stones were used to prepare the curry that my b’inlaw helped himself to , above. The moss or the vegetation on the stones would come off and assimilate with the liquid and other seasonings used to form the stew, which would be eaten and the plain stones left at the bottom. ( Though why would they transfer the stones to the serving dish??) Anyway thats the story. Does anybody out there know of this dish? Or maybe you have some other unusual preperation that you can share.
  2. What would you do with 5 pounds of potatoes Any innovative potato recipes out there? I posted this in the Indian forum because I would like to hear of innovative regional Indian recipes with potatoes.... Of course if you cannot resist a non Indian one.. do post!
  3. The Portuguese influence on Goan cuisine fascinates me. The use of meats and unique flavors in Goan cooking could be very appetizing to the US diner, providing a great mix of east and west. However, the average Indian restaurant has few Goan influenced dishes on the menu. Why don't we see more Goan dishes? In one of the food magazines a writer wrote about her travels through India and the food she never managed to taste. (I'll have to find the author's name). I am unfamiliar with two very Portuguese-sounding Goan meat dishes she mentions in the article: bebhinca and goshtaba. How are these prepared? What are some other unique dishes? What are ingredients characteristic to Goan cooking? rks
  4. Sorry for my current absence from the Indian forum, but I'm finalising menu's and getting readied for our summer season. I really miss the time I had here so recently. I'm having a night off tonight though! A going away party for one of my Chef friends who's moving to open up a restaurent in Spain. Some guys have all the luck Slainte!
  5. While shopping in a local Pakistani food store I came across an unusual citrus fruit. It was bright green, like a lime and of a similar circumference to Key lime, however, the fruit was very elongated, almost tubular. Some of the bigger fruit were10-12 cm long. I asked what the fruit were and I was just told "limes". Well limes they may be, but they are not the usual Key or Tahitian limes that I have seen before. On cutting the fruit it looked very similar to a regular round lime, the aroma and flavour were very similar to a regular lime as well, with slightly more of a lemony edge then in a normal lime. They were excellent in a G&T and I will maintain my supplies of them for this reason. Does anybody know anything about them or what they may be used for in more traditional cooking? Are they limes/lemons or anoter citrus entirely?
  6. I surprisingly bumped into a very old friend of mine from my youth - here in the streets of NYC. One thing lead to another, and we got talking about missing dhansakand patra ni machi. Since, his mother-tounge is gujurati; born and raised in Mumbai - and we know that parsis came to India from Iran few centuries ago and settled initially in Gujurat - What is their cuisine ? My friend says that it is a confluence of Iranian and Gujurati techniques and some local ingredients adapted over generations ?
  7. I love Indian/Chinese food how it is made in India and I believe some restaurants are cooking up a storm on this kind of food in most major comopolitan cities. I make a decent Manchurian. For instance tomorrow I have to serve a party Gobi (Cauliflower) Manchurian... crisp cauliflower balls in soy, coriander and hot garlic sauce and they also requested a Chinese/Indian style Chilly Chicken. Any suggestions, comments and recepes for .... Chilly Chicken Chicken 65 Ginger Chicken Any Manchrian Other recipes of Indian/Chinese origin. P2
  8. My favorite dish at the local Indian takeout place was Chicken Patia. It was quite sour, and the color was an extremely vibrant reddish-purple. At some point the ownership of the store changed, and although the menu remained the same, the Chicken Patia quickly became less distinct and less tasty. It was less sour and the interesting color was completely gone ... basically the dish had slid into a sort of generic, boring curry. I'd like to try and make the dish I ate before. I assume you use a good amount of vinegar. But where does the purple come from?
  9. I attended a cooking class last week were the instructor taught us how to make paneer. this is what we did:: we put 2 tablespoons (30cc) of rice vinegar into a medium sized saucepan and brought it just to a boil, we then took the milk (1,000 cc in all) and added a little say a 1/4 cop or so and swirled it in the pan, it curdles almost immediately, then add another 1/4 cup and swirl it again, this will also curdle rather quickly, then add the rest of the milk. cook over fairly high heat, it boils quite rapidly just be sure not to let it boil over, after about 5 minutes it will separate completely at this time pour it into a strainer and you are done. The resulting product is quite crumbly and the taste is very similar to ricotta. To make blocks we were told to wrap it in cheesecloth and press it with weights. If you use it right away, it is actually in very small crumbs(think similar to dry cottage cheese)), but when i made it a couple days ago I left it sitting in the strainer for a good hour or so, and it formed one large mass which I just broke into large pieces with my fingers. So now my questions: we used rice vinegar because we are in Japan and it is the most readily available, what is the traditonal acid that is used? NOTE: there was no vinegar taste in the what so ever in the finished product we used whole milk, but can low fat be substituted?
  10. If a novice were to visit India with the intent to discover the wealth of Indian regional cuisines and there sub-regional variations, what cities do you feel are a must for such a person? What restaurants, food stalls, Dhabas should one go to? What dishes are local to these areas, rendered well at these establishments you mention, and are their folk lores that go with any of this? Are there cities or towns or regions where the food is sensational but one must get invited to a local home? What major cities have restaurants that could give the novice a brief overview of Indian regional cuisines? What restaurants in these cities would you suggest for this goal? Any other stuff a traveler must know about India before making such an expedition?
  11. I have a related, perhaps off-topic, question. Besides cilantro, curry leaves, and methi (which seems anyway to be used more as a vegetable), which other herbs are commonly used in Indian cookery? I realize that the definition of herb may be somewhat vague, but I am referring here to the use of leaves and/or stems of plants for flavoring or aromatic purposes. Also, why, despite the huge number of spices in wide usage in both North and South, are herbs not widely used as well? Is their some justification from Ayurvedic teachings? skchai had posted this in the Tulsi (basil) thread. It is a wonderful question. I hope we can all rattle our brains and come up with a comprehensive list of herbs we use in Indian cooking. What does Ayurveda say about herbs??? Anyone know? I am far from an expert on Ayurveda. All I know is what I have heard from Panditji, my grandma and aunts in the passing. I have never studied it myself.
  12. I love the use of Basil in Thai cooking. Even though Tulsi is very Indian and used in tea and other concoctions I am not familiar of its use in any main dishes. Does anyone know Indian reciepes with Tulsi. Thanks bhasin
  13. Ever had Mysore Pak before? I have no idea what it's made of - though if I had to theorize I'd say a quart of butter and enough powdered sugar to make a thick paste, and that's IT (maybe a little cardamom and salt). I could eat this stuff until I weigh 1300 lbs. I don't WANT to know how to make it. But has anyone else ever sampled its divinity?
  14. Hi Tomorrow night, Monday, I have three Indian Chefs and an Indian restaurant owner from Glasgow coming to visit me. Essentially a social visit, I'd asked one of them, Raja, a while back for some help/suggestions for my summer menu. For a whole variety of reasons this is about a month behind schedule. Now they are coming to my shop to have a look at my facilities before making suggestions. I think I've mentioned this before, but when I ask these guys for help they don't do things in half measures. I haven't a clue what to make for them. Should I offer them something completely different to Indian cuisine? Two of them, Kayani & Deven, are top class chefs and I'm nervous as hell about making them an Indian meal. Basically I don't know what to offer them. HELP!
  15. So I got myself a tandoor in my back yard. Now it's the time to start explore the Indian BBQ land. I had a brief look at the book called (hope I'm not mistaken) Tandoor by Ranjit Rai Also the guy hwo gave me the tandoor said that before using it fot the first time I should make a sirop-like coating inside the oven ?! - Does anyone know what kind of sirop should I prepare (Molassa + Water 50/50 - or something else?) This is to prevent the breads from sticking to the walls of the tandoor. Then I should fill it with fresh (= not charcoil) woods and burn it for several hours. - Also - is this the way to do it?
  16. Hi Suvir, Just wondering how long I'll have to wait ... Please, please, PLEASE make sure you include all the secrets that most other cookbooks neglect to tell you. I'm particularly waiting for Panditji's Paneer Koftas. And how about Bukhara's famous Dal Makhani? Will there be a UK edition (I find it so much more convenient to weigh rather than go by volumes) ? One of my favourite books on Indian cooking is 'The Art of Indian Vegetarian Cooking' by Yamuna Devi, because she, unlike most authors, explains in great detail the techniques, the temperatures etc. It's the next best thing to having a personal cooking coach. To think I only paid £3 for such a magnificent book! I'd have happily paid a lot more than that. Best wishes with your book, Suman
  17. Hi everybody! Some time ago, during a trip in India I purchased some dry mango powder. I was told that it was intended for vegetable dishes, so I generally add it to my vegetarian curries, but was wondering whether it's correct or not as I don't know any recipe where it's mentioned. Since I do love the flavour, I would like to know how it can be used - in which type of dishes, before or after cooking and so on. I also would like to know how long can it last, kept into a glass jar. TIA! Pongi
  18. my friend showed me some sort of bark-like substance that came in his dish of TVP and some other stuff (this was the first time i'd heard of TVP). this bark really didn't have any flavor at all, and it was more brittle than chewy. perhaps it had flavor at the beginning of the dish, but certainly not when i tried it hours later. any idea on what this could be?
  19. The past few years the Food Network, a US based cable channel, and recently "The Restaurant," a reality show chronicling the opening of Roccos 22nd Street, have popularized the concept of "celebrity chef." There are celebrity chefs and prominent personalities representing most cuisines. A few examples: Ming Tsai, Emeril Lagasse, Bobby Flay, Nobu Matsuhisha, Jamie Oliver...the list goes on. Who would you nominate as a prominent Indian cuisine chef/personality in the US, UK, India? What characteristics/skills/achievements garner an Indian chef noteriety of any level?
  20. Hi all, The other day my husband brought home a tin of Palak Paneer . I don't care much for tinned stuff, especially curries (Tinned beans are great). The Palak lived up to my expectations - it was pretty awful. But the paneer amazed me. It was nice and spongy - you could see the holes in it if you cut it open. I've never eaten such lovely paneer in my whole life, be it at home or in restaurants. And let me tell you , I eat a LOT of paneer. Does anyone have any idea how they might have done it? My guess is they might have added something to the milk before adding the souring agent or they might have added something to the paneer . The paneer was in cubes like they just made it and put it directly into the curry. Any ideas? I'm one of those people who can't get proper sleep at night until I get to the bottom of this mystery. Thanks, Suman
  21. okay, here's a classic bengali recipe for potatoes cooked to be eaten with lucchis (though if like me, and most normal people, you can't cook a lucchi to save your life they go well with chapatis and parathas too--not as well with rice): ingredients: panch phoron: 1 tspn (a bengali 5 seed mixture: fennel, cumin, mustard, kalonji and one more thing usually) 5 medium rose potatoes diced 1 small onion thinly sliced cross-wise 1/2 tspn haldi 1 medium tomato chopped salt 2-3 thin green and red chillies chopped dhania water heat some oil (medium-high heat) and drop in the panch phoron. as soon as the seeds stop making like shrapnel drop in the onions--saute till the onions begin to brown and drop in the diced potatoes. saute for some time and add the haldi and stir again for a while. add the tomatoes, chillies and salt and stir till the tomatoes break down and the legendary oil separation begins to happen. add water to cover the potatoes, cover the pot and simmer over medium-low heat till the potatoes are done. garnish with dhania and serve
  22. Mallugu Podi (Pepper Powder) is a commonly found condiment in restaurants serving South Indian foods like Dosai and Idlis. Do you make this powder at home? Do you make it with ghee or oil? Where do you buy it? What brand is best? And how would you spell mallugu podi? What tales or stories do you know about it?
  23. Indian music unlike most any other art form, is brilliantly gifted and evolved to deal with every subtle nuance that is external but can make great difference in the rendering, understanding and enjoyment of it. Do you think Indian food is similar? How deeply evolved is Indian cooking in regards to a seasonal approach?
  24. Ghee is the purest form of fat made from butter. It is mentioned prominently in the ancient Hindu scriptures. These texts have been dates back to at least 5000BC. Ghee is clarified butter made from the milk of cows and buffaloes in India. Ghee made from cows milk is called Bariya ghee (great ghee) or even Usli Ghee (real ghee) In days past when refrigeration was not available, ghee was the way milk and butter were kept from spoiling. Some Indians, break the norm and prefer using buffalo milk for it keeps the ghee from turning less and the end product is also lighter in color and less smelly.
  25. Tandoori Cooking The Tandoor has been known to the Indian region for many thousands of years. It is as old as its culture. A cylindrical clay oven that heats upto a very high temperature, it cooks unlike any other oven. The coal embers provide for a flavor that is at once very tasty and scrumtious. The meats and vegetables cooked in the tandoor are different from other grilled stuff in their recipes. Tandoori foods are very simple to prepare and very light. Attention is pais most to the marination and the cuts of meats. Even though the tandoor has been used in India for centuries, it was only afer the partition of India and it's getting freedom that one has seen a reintroduction of tandoori foods. Today foods cooked in the tandoor are the main dishes on most Indian restaurants. The famous Indian flat breads are prepared in this clay oven. The naans, stuffed and layered and plan parathas, kulchas and rotis are made in minutes in the tandoor. Tandoori chicken, that famous rose colored grilled chicken cooks into a flavorful, crunchy and moist textured meat in just some quick minutes. The secret to this dish as also to many other tandoori recipes is mostly in the marination. Grilled shrimp, succulent lamb chops, seekh kababs, malai kababs and slamon tikkas are some of the other famous dishes.
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