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  1. I am interested in learning about food photographers who have done Indian food. Do you know someone who is exceptional? What makes them so? Do tell
  2. Does anyone know any Indian chefs or cooks in the U.S. or Canada that are looking for an opporotunity? Or where one can find them? Thanks...Vishal (vishalkhosla45@hotmail.com)
  3. It's prepared grain mustard that's used like a condiment here. Can I use it to make any Indian dish? Suman
  4. Went out for dinner on sunday night with the chaps from work to a restaurant in Henly called 'The spice merchant'. Food was really good, well flavoured with good breads and rice. With the starters and popadoms we were given a powder to spice them up called Malikas Puri (not 100% on spelling) it tasted of peanuts, lentils and delicate spices. Im guessing that these are the ingredients but would love to know more as it would be cracking on a new scallop dish that i have in mind. Anyone heard of it? any ideas? Thankyou
  5. Millions of people believe eggs to be non vegetarian(in the Indian sense of the word) including almost everbody that I know. If they are so deemed, then Milk also fits in the same category. And if I stretch the cusp further, Yogurt and Bread too. If your egg is not like this,then it is vegetarian. Of course you have every right to be part of everbody that I know. A very simple and effective recipe is to make a faux souffle by microwaving beaten eggs in a ramekin or a round upright pan. An egg curry is on most hostelite/student's daily fare. Share your anda fundas here.
  6. I'd love to make Handvo at home, but can't find ondhwa flour anywhere in Dublin. Could someone tell me what this flour is and if I can make it at home? All I've gathered from Googling is that it's a mixture of rice and gram flours. Thanks! Suman
  7. Has anyone tried this? I am curious to know what you think.... Tandoori Oysters -- From Cooking Light 1 cup plain fat-free yogurt,divided 1/4 cup chopped fresh cilantro 1 1/2 tablespoons chopped seeded jalapeño pepper 1/4 teaspoon salt 2 teaspoons olive oil 2 teaspoons mustard seeds 1 teaspoon ground cumin 1 teaspoon ground turmeric 1 teaspoon curry powder 1/2 teaspoon ground red pepper 24 shucked oysters 2 cups hot cooked basmati rice Cilantro sprigs (optional) Combine 1/4 cup yogurt, chopped cilantro, jalapeño, and salt in a blender; process until smooth. Add 3/4 cup yogurt; pr
  8. I had dinner with some friends last night and the conversation turned to Pad Thai.. a favorite with the group. So someone turns to me and says -- do you make it at home. I do in the traditional Thai way with a recipe I picked up from a chicago newspaper a long time ago. What would an indianized version of Pad Thai be was the next question-- so tell me what do you think it would be?
  9. 1. I like paneer but find it a bit bland. I know that's the way it's supposed to be, but what happens if you add salt and, say, minced herbs at the curds stage? There must be a name for that. Ever try it? 2. Also, I note that some recipes call for paneer to be rolled in flour before browning. What difference does that make? 3. Also, I'm trying to re-create a paneer dish I had in a resto a few years ago. Wish I was paying more attention, but I'm sure people here can help. It was paneer cubes sauteed in spices, nothing more. No tomatoes, no spinach, no peas, etc. It was almost like a snacky thin
  10. What goes into those neat little paan packages and makes them so coveted by some and despised by others? -GrapeShape PS-- And can one find paan in the US?
  11. In my most favorite city and eating my most favorite fruit... sigh.. life is so sad sometimes Bring me back some nilgiri chocolate covered biscuits and my college years.. please
  12. I think Paneer is one of the most versatile ingredients out there. How do you like to use Paneer? Traditional? Fusion? Raw? Do share with us your secrets of the perfect Paneer dish
  13. Has got to be one of my favorite dishes. Shrimp is marinated in a ginger garlic paste, a bit of salt, red chili powder, turmeric and a touch of tandoori spice mix. Grilled in the broiler. Easy as can be. I am learning to take pictures so bear with me! We had this a few nights ago for dinner. What you see in the back is a papaya salad I made with cilantro lime dressing and some crushed red pepper What recipes do others use for making a simple grilled shrimp dish??
  14. As the weather gets warmer here I am starting to crave cold drinks. Out with the sodas and in with the divine.. Do you have some favorites that you can share? I love to make a saffron hued lemonade and this afternoon served Indian style cold coffee (I cheated today -- usually I use Nescafe Instant coffee, ice and milk -- today it was Starbucks Coffee icecream with cold milk and crushed ice). Ofcourse one of my favorite Indian restaurants in town serves up the best Tamarind Margaritas... so whats on your drink menu ???
  15. I recently made a recipe from Everyday Food Magazine called Tandoori chicken. Having actually had Tandoori chicken once I knew there's more to it than yogurt, tumeric, garlic, ginger and two bone-in skinless chicken breast halves. Then recently I was watching Mark Bittman on TV and he was using tandoori paste. I didn't know there was premade Tandoori paste, so I went to a nearby market that I pass often named Chatterjee Grocery which I suspected was an Indian market. With the help of a very polite elderly gentleman I bought a bottle of Nirav tandoori paste. It was a very funky place but as
  16. 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.
  17. On a trip to a local Indian grocer I picked up a couple of sauce packets and I was planning to make one up tonight however when I read the directions it says to add 300g of curd to the pan with the chicken and sauce pack. What do they mean by curd? If it helps any the dish is Chicken Sukha and the brand is Parampara.
  18. I have had this chai in Pakistani restaurants. It is a beautiful dusty pink color, and is very rich, with dried fruit and nuts stewed in milk. It is very different from the usual spice chai. I have heard that it is brewed (or almost stewed) over a long period, up to 24 hours. I would appreciate a recipe that can be made in a home kitchen that lacks specialized equipment. I do have a Le Creuset saucepan that I suspect will be perfect.
  19. 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
  20. Is paneer a common item in South Indian diets? Or is it mainly a North Indian ingredient?
  21. Good morning, I am trying to find the most authentic Indian restaurant in Vancouver that has great food. Service is not the number one priority! If a thread has already been started on this I apologize as I could not find one, but if so, could you please point me to it! If not, I would appreciate any feedback that you can offer. (Distance is also not an issue, anywhere in Greater Vancouver is fine.) Cheers, Eric
  22. There are so many different Mithais available today; I am interested to hear about your favorite mithai or one that you would recommend to others. Also interested in "mithai reviews".
  23. Any new soups of the Indian kind that have made their way to your table that are hot and spicy? I love the traditional tomato saar -- tomato soup with coconut milk tempered with minced green chilies, mustard seeds and curry leaves. So share
  24. It is true that the Spice Mixture have a certian recipe. They are different in different regions of India. But frankly speaking, I have been making my own mixtures from day 1. I just pick up my favorite spices from the pantry and blend them. Over the years I feel that the important steps are 1. Never add salt or cayenne pepper 2. Dry roast the spices in a pre heated oven for 10 mins at 250 F before grinding. This process helps in releasing the oils. 3. Make in small batches as they do have a shelf life. 4. Try using them in marination of meats or for curries add them during the end of the cook
  25. The new US dietary guidelines recommend 9 servings of fruit and vegetables a day. Although Indian food is predominantly vegetarian -- even non-vegs eat just a little meat by US standards -- my sense is that it is heavy on starches and dairy products. and that it may be hard even for vegetarians to comply with these new guidelines. I'm interested in hearing what others think about this.
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