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  1. We all grew up with it and got out of it....you all have, havent you! I'm grown up and there is no way I'll touch the stuff again, unless...... Ok, okay, stop the beatings, I admit it... I cant help it... I absolutely must have Tomato sauce when I'm breakfasting on an Omelette. Sniff, now that it is out of my system I feel much better, thank you. Okay, all you guys stand up and confess.
  2. I am a wine enthusiast. And a fan of Indian food. If you can bear the thought of setting aside beer for an Indian meal, I'd be interested in hearing what are some favorite wine matchings with Indian food?
  3. Post your questions here -->> Q&A A Sampling of South Indian Breads Authors: Monica Bhide and Chef K.N. Vinod Introduction Kerala, situated in the southern part of India, is one of the most blessed places in the world. It is a gorgeous state boasting luscious green landscapes, magnificent waterscapes, and a cuisine to match. It also boasts a unique and healthy cuisine that has benefited greatly from the influx of settlers and traders throughout the history of India. Kerala hosts Hindus, Christians and Muslims and reflects Portuguese, Chinese, Dutch, French, Arabic and of course the B
  4. Hi, I'm organising a Diwali party at my son's school, which has children from many different ethnic backgrounds. Would anyone have suggestions on what I could make for the snacks (one savoury, one sweet perhaps)? I keep changing my mind because unlike at birthday parties, this one will have to be more traditional - I'm not sure if all the children will like Indian sweets. I'm kind of leaning towards tiny samosas (ambitious, because I haven't the time/patience/energy to make so many) and burfi, perhaps. Any advice greatly appreciated. Suman
  5. Russ, I am a huge fan of your work. Thanks for taking part in this Q&A. You honesty in answering the questions is quite inspiring. I am curious as to your opinion about Indian cuisine here in the States. It seems to be gaining popularity -- do you think it will ever be as popular as, say, Chinese food is here? Have you ever traveled to India? What were your impressions? Thank you
  6. my wife has returned from the grocery store with spaghetti squash. what she was supposed to get was either butternut squash or kabocha. i have never cooked spaghetti squash and from what i can see about it online it doesn't sound like it can be cooked like kaddu. any suggestions?
  7. During my recent trip to Kolkata, I picked up two Cookbooks specializing in Bengali cooking: "Bangla Ranna: The Bengal Cookbook" - by Minakshie Dasgupta ISBN 81-7476-205-1 and "The Calcutta Cookbook" - by Jaya Chaliha, Minakshie Dasgupta et al. ISBN 01-4046-972-9 Unfortunately, both the books are currently out of stock at amazon.com I found both the books to be fairly good, but then again, I haven't read that many Bengali cookbooks before. The "Calcutta Cookbook" has lots more than recipes -- it has some stories about culture etc. which some people may or may not like. The Bengal Cookbook is
  8. I have tried atleast 1000 versions of this south indian soup. I do like the westernized 'Mullaghatawny Soup' as well. The best cure for common cold. :) Atleast that's what the southies claim. Here is how I make it. If you have a different version, please post. Boil a third of a cup of Thoor Dhall (yellow gram?) until smooth. In a wok, add 2 tbs oil under medium heat. Add 1/2 tsp mustard seeds wait till they all pop.. Add 1 tsp cumin seeds, 5 pods of crushed garlic, 3 dried red chillies 1/4 tsp crushed coriander seeds. Let it all roast for 30 seconds. Add 3 large diced tomatoes and a pinch of
  9. Mark had done a sweet piece on Biryani today for the NYTIMES Here is the link Under the lid, New Delhi
  10. I've had a tandoor at my home for two years now. If anyone would like to discuss their successes or failures I would be glad to help. Ive had my share of disasters but very happy with the incredible results! biggame Las Vegas
  11. Being of Gujerati - Kutchi extraction, having grown up in Bombay which is in Maharashtra and Married to a Pahari of Uttaanchal, I have found a common dish in all three. The basic method and presentation is the same though the ingrediants may very. 1. Arbi leaves slathered with a lentil paste and rolled up. These are then steamed before they are deep fried or stir fried. The Gujeratis call this dish Patra, the Maharashtrans call it Aduvadi and the Paharis call it Patyud. ANyone else find it familiar??? I think the bengalis make a version of it too. 2. Similarly the Kadhi a yoghurt curry made
  12. I am in a mood today. I was talking to a dear friend whose mom in law chided her for the ultimate sin -- tomatoes left floating in her chiken curry Is this a cardinal sin.. are there worse ones do share
  13. Having had a root canal I have been on a diet of soft and 'milder' stuff. A steady diet of kichdree ( a rice n lentil gruel, for those who don't know) and thin sooji halwa. Which got me thinking that there must be so many regional variations for people convalancing that could make recovery a tad more enjoyable. I have a couple of days to go so lets have your favorite ' recovery foods'.
  14. This thread is mainly directed at eGulletteers in India, or who come here frequently! If you such, you'll certainly now how there was a time, and not a very distant time either, when being a foodfreak was a difficult thing. In those NOT nostalgically remembered days before liberalisation, getting many ingredients for non-Indian cooking was very difficult. So friends and relatives coming from abroad would be presented with loooooong lists of items to be purchased, and when they came we would circle round their suitcases like vultures hoping to see what they had got us. In the unlikely event t
  15. i haven't perused all the threads here but it seems like a lot of readers and posters here are interested in (relatively) more complicated indian dishes, often in things that are cooked more in restaurants or the homes of the rich (where there is time, labor and means to cook these things). as someone who grew up decidedly middle-class, unable to afford to go to 5 star restaurants or to elite clubs (except as rare treats), indian food has largely been defined for me by home-cooking. which, as all indians know, is quite a different beast from what is found in restaurants. sometimes i think peop
  16. I start this as a new topic sparked off by the Kheema thread where Vikram writes: Stir until the oil starts separating (this is the standard instruction given by Indian cooks, and I have never quite understood what it means. Like Vikram, for years I've tried to figure this one out. A mystery that continues to elude me. The cynic that I am made me do it one day, I carried out tasting tests with dishes prepared, one version where it was cooked till the oil separates and another where it does not. Needless to say nobody could make out the difference, if at all the latter was more aromatic probab
  17. Released late 2002. Gets good review blurbs from Madison and Silverton, for what that's worth. Any thoughts from Suvir or others on her and this book? I have Sahni's Classic and Jaffrey's Invitation and was looking to expand my repertoire and find more recent recipes. Thanks!
  18. My friend and I have been getting together weekly to make different curry dishes and try out new recipes. Generally we will make chapatis along with the meal to have with apricot chutney. We are wanting to try other breads to go with our meals - any suggestions? Also, I was making a cucumber raita to go with cumin scented chicken. I was wondering first of all how hot this is supposed to be - our recipe called for 1 fresh green chilli seeded and chopped (along with 1/2 a cucumber, 1 1/4 cups yogurt, 1/4 t salt and 1/4 tsp cumin)? The reason I asked was because in spite of the presence of th
  19. Hi, I am trying to duplicate the rich, creamy kormas found in our local restaurant. Does anyone have any suggestions? References in books don't seem to describe the navratan korma that is popular here. Published recipes seem to use yogurt or else a pureed nut base. I'm sure that the restaurant version isn't authentic, but it is good. It seems to be based on cream. What combination of spices is suggested? Thanks Rick
  20. hi Indian forum--i completely defer to the experts on this one. but i'm curious, although not sure if it's "food", per se... my friend Maha told me a lovely story of when she was young in Pakistan, all the women of a certain age would sit around and roll paan (like american chewing tobacco, but bundles in leaves held in the mouth for hours). i understand it's a mix of herbs, leaves, etc. she remembers the ladies' sweet breath (cloves? eucalyptus maybe?) and their red-stained gums and teeth (pistachios?). has paan gone out of vogue? is it a demographic thing? i just saw paan masala at a spice
  21. where can i go to get good indian food in london? I'm not looking for anything fancy. I love chana masala, butter chicken, sag paneer, nan and chutneys. We are staying near Harrods.
  22. Or is it better eating it at a restaurant? I make it at home very often. Friends seem to have Bhel cravings at odd hours of the day. Since restaurants are closed at those hours, my kitchen is called upon and it obliges. Do others make it at home? What recipe do you use? What packaged Bhel Mix do you use? Or, do you mix your own Bhel?
  23. One of my favorite dinner party dishes is a wonderful, robust chicken curry. I like to display an array of condiments. It's really fun and rather impressive to go along the line, picking a little of this and choosing a little of that. What condiments do you usually offer?
  24. What do you cook in the realm of Indian cooking during the summer? What are those dishes? What makes them suited for this season?
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