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  1. Ande ke karee (curried eggs), ande ke khagnee and akuri are some of the ways in which I love eggs. How do you use eggs in your Indian kitchen? Where are these recipes from? Any egg stories from India?
  2. 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
  3. 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 the chilli, it didn't seem inordinately hot to me (I suppose the yogurt has a cooling effect). Second, is raita only a meat accompaniment? Thanks for any help! Matthew
  4. 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!
  5. I was talking to my next door neighbour at the weekend and we got around to talking about food. I believe she said her mother was a Parsee (have I got it right). She said although she cannot remember the food she has been told that it is some of the best food to be found in India. If the latter is true do we come across these dishes over here (I live in the UK)? Is Parsee cooking simplistic or elaborate - is it hard or easy? Is there anything that dominates the style of cuisine? Where I can I find some fairly straight forward recipes to try to form my own opinion about Parsee food? If this is a repeat of previous topics my apologies.
  6. I loved this movie. What is the dish that the Mother wanted the girl to make? For those that have seen the movie can you provide a recipe or a link to the main dish that she was supposed to master before she got married. Sorry I dont recall the name but if you have seen the movie and are familiar w the dish could you post some info. Thanks.
  7. I went to a local spice shop this weekend and bought some of what they labled as 'Kashmir Garam Masala.' Frankly I got it because the smell was absolutely amazing, but I have no clue as to what to do with it exactly. Any suggestions would be appreciated...
  8. 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?
  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. I know that I have mastered the art of paneer making, I want to make one of my favorite Indian dishes saag paneer. any recipes? hints?
  11. If you are an Indian restaurant owner, chef or employee, could you please take some time and share with us what you know about the usage of store bought curry powder in your restaurants kitchen. Would you mind sharing with us what recipes you use it in. What role it plays in your kitchen. And where these recipes using curry powder come from. Thanks all!
  12. This is for every one of you. Some one who wants to learn Indian cooking, where should they start? (Answer by Gurus) Some one is a beginner, where do you wan't to start? (Answer by Beginners and Gurus) As a beginner what would you expect to learn? What is the length of time you are willing to give? If you are aware of the Indian cuisine, what food items would you want to learn?
  13. 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?
  14. We seem to go into amazing detail about spices, herbs and other culinary ingredients. Can we also spend some time touching on what would be considered essentials for the Indian kitchen. Lets talk pots, pans, implements, and all other stuff that helps in the preparation of these edibles we enjoy. Are there things that one must buy that are Indian? If so, what are they? Where does one get them? What do you use them for? Are there Western Counterparts for certain pots and pans that would be used in Indian kitchens that work just as well? What are they? What recipes do you use them for? What would be the bare essentials you would suggest a kitchen ought to have before you cook Indian food?
  15. the menu looks great! is this a first? http://www.charulata.com/index.html
  16. 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.
  17. 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 that we went abroad in those foreign exchange control days the torture was worse, as we stood in the middle of a supermarket (or as a last twist, in the duty free homeward bound) and stood lost because we wanted it all and had next to nothing to buy it with. Or back at home there were the dubious pleasures of the local smuggled goods shops like Hira Panna in Bombay or Burma Bazaar in Madras where you might find the odd food item nestling below the stacks of Walkmans and bottles of fake scent. If you knew any diplomats that was another route and God knows did we put up with many self important minor embassy types to get them. And failing everything there was always the fun of trying to substitute, like a recipe for coq au vin that blithely suggested that soy sauce could be substituted for red wine... I remember trays of Western herbs tenderly nurtured from seeds smuggled through customs (they mostly died), or suitcases perfumed with rapidly deteriorating Brie and Camembert (some of those old suitcases still vaguely smell of them), or bottles of entirely dubious wine procured, via Mr.Friendly Neighbourhood Bootlegger from a down at heels Soviet Bloc consulate (so you can imagine what sort of wine I'm talking about). And what is horrible is that we cherished them, cherished them all, for the fugitive links to foreign tastes. And then came Dr.Manmohan Singh, finance minister of blessed memory (lets forget what he's been doing recently), who, to use a phrase endlessly recycled by my bizjournalist brethren, "threw upon the gates to the winds of liberalisation". Under him and his successors the Export-Import policy was modified and now you can get a lot of the stuff that was never available before. My kiranawalla sells Italian pasta and the vegetable seller has fresh rosemary thanks to enlightened agriculturists like Trikaya (whose gourmet greens are partly subsidised by their production of iceberg letture for McDonald's in India, doesn't globalisation work in wonderful ways). Initially it was only dried foods, but now you're even getting perishable stuff, like cheeses. These days you are even getting imported kitchenware, which was one of the last things I still had to keep imploring aunts to bring. Even Le Creuset is now selling here (thank god, since I would never have dared to ask anyone to bring a single pan that would have taken up all their luggage allowance weight). So what is there left to ask people to bring? Or what should one stock up on when you are abroad? Obviously particular brands, labels, makes might top this list, and I'll be interested to hear which. But I'm looking more for types of food in general that are still hard to get here. Vikram
  18. Hi folks, Before I delve into the details of this little-known cuisine, I'd like to introduce myself. I feel really lucky to have come across this wonderful forum where everyone is passionate about the same thing as me - Indian food. My name is Suman Varadaraj and I live in Dublin, Ireland. I used to be the Indian Food Guide at About.com - the best part of my job was helping all those who wrote in with their queries to discover the wonderful world of Indian food. I've lived in Ghaziabad in U.P. (Have you heard of it Suvir?), Bombay, Mangalore, Bangalore and Dubai. It might come as a big surprise , but I am, of course Konkani. We're a small community and yet it's amazing to see the variations in the cooking styles, depending on where we come from. - My parents are from Mangalore, which is a coastal town down south in the state of Karnataka, famous for its wonderful seafood. We love our fish and our food is 'bold' in the sense that it makes liberal use of garlic. - My husband comes from Bangalore and their food is more 'saathvik' - it leans towards the famous Udupi-style of cooking. They use very little garlic, if any and their food is purely vegetarian. They also tend to add a little jaggery to their side dishes. - My maternal grandma's family was amongst the many Konkani families in Northern Kerala, they have some distinctive dishes not known to other Konkanis. In general though Konkani food can be described as thus: Ghashis: Coconut, chillies and tamarind ground with or without any additional ingredient and made into a sauce for fish, beans or even chicken. The baghaar or tadka also differs. Sukke: Dry vegetable dish, again using coconut, chillies and tamarind with ingredients such as roasted or raw coriander, urad dal etc. Upkari: A stir-fry of vegetables - in Mangalore they generally prefer it with a baghaar of mustard and red chillies , in Bangalore it's usually mustard, green chillies, curry leaves and grated coconut Thalasani: Again, a stir -fry of vegetables, but with garlic and chillies. Thoy/Kholombo: The former being Konkani-style toor dal, the latter being our version of the sambhar. I could go on and on, but at the outset I hadn't even intended to write so much. I'd love to know if any of you have ever come across Konkani food or have tried to make it at home. Thanks for making me feel welcome on this forum. Suman
  19. I have gone through all the different threads on all Indian breads located on the eGullet forums, but I have yet to find anything that simply discusses the whole scope of bread names and terminology. As one who is familiar with eating many breads but hearing several different possible names attached to them, there is no clear idea in my mind that separates each one. I'll just name a few things and maybe everyone can help expand the list and elaborate: Poori Bhatura Dosa Chapati Paratha Thanks a lot! Joel
  20. IDENTITY CRISIS: Will the real curry leaf please stand up? By Monica Bhide www.deliciousindia.com " In all my years of teaching Indian cooking, the number one question I get is on curry leaves. The misunderstood of all Indian spices and herbs, it often gets wrongly substituted with curry powder. You could not be further away from the truth. Commercial curry powder was created by the British in the 1700’s. It's a blend of many spices — cumin, coriander, cinnamon, fenugreek, mustard seeds among others - but never curry leaves........." CLICK HERE to read more from this piece by our own Monica Bhide
  21. Hello, I am curious about what experience others may have using mustard seed oil. In Canada, by law mustard seed oil must be sold with the label "for external use only". I have spoken to members of the East Indian community in Winnipeg (who describe themselves in that way to differentiate themselves from First Canadians who call themselves Indians) and I have been told that they use it with no ill effects. I realize that this oil has been used for a millenia, but in modern times, has use of it been discouraged in any other communities? Thanks! Rick
  22. 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!
  23. does in indian food in the u.s have its analogue for orange chicken yet or even chinese chicken salad? or even for balti food? has anyone come across any indian dish that has hybridized or adapted to meet local tastes in the u.s, in the process becoming different while still recognizable in a geographically homogeneous way? i use "indian-american" to describe what i'm talking about not to suggest food eaten/cooked by indian-americans (though i would also be interested to know if the food of second generation indian-americans is qualitatively different from those of first generationers and that of the home country) but to suggest a similar hyphenated identity for food that we use for all the various hyphenated immigrant american identities. in other words, how has indian food in the u.s changed (if it has) over the decades that it has been here? has the change been only in terms of adapting to the tastes of more recent waves of indian immigrants (thus giving them more of what they were used to in indian restaurants in india) or has it also been (if only in a few areas) to completely local non-indian tastes? it would be too depressing only if it turns out the cookie-cutter north-indian menus have held out largely unchanged since the sixties.
  24. 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?
  25. There seem to be as many recipes for Masala chai as there are families in India. How do you make your masala chai? Please share the recipe in as much detail as you can. Would be great to see how the different members prepare this dish that is quite popular at least in the US these days. What are the most essential ingredients in your mind for Masala Chai? What are ingredients you would not mind skipping? Why so? When do you add milk? How much milk do you add? Do you add sugar and when?
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