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  1. Can one find Gongura leaves sold fresh in the US? And if so, is there a source in NYC? I love eating Gongura Chutney and would love to be able to make fresh chutney at home. PS: Gongura is the leaf of the Ambari Hemp plant. It is also called the hibiscus cannabinus. Hight in protein and with a great amount of ether, it is also good for providing energy. The seeds of the plant are considered to be aphrodisiacal. Stimulate the appetite and are purgative.
  2. I have been interested in the background to the development of Mulligatawny soiup. To me it appears to have been developed at the insistence of the British who were congenitally incapable of adapting to local cuisines and hence demanded a soup that they could have at the start of a meal. One of the myths that I find odd is that it was invented as there were no indigenous equivalents. However when I think about the cuisine of Kerala I am reminded of the Rasam that is favoured there. So. Is there such a thing as soup in Indian cuisine? Was Mulligatawny (Mulaga tawny) developed for the British? I
  3. I love almost any dish with tamarind in it. And more to the point, I am working on an article about tamarind. I'm familiar with how tamarind is used in Thai food, and to a lesser extent in Mexican food, but beyond vindaloo, I know little about how India uses this wonderfully sour fruit. What kind of dishes feature tamarind? Are tamarind drinks popular? What about desserts and snacks?
  4. Khare Masale Ke Chaawal, that's what he said. Over in Cooking's Peppercorn topic, I described a delicious Pakistani dish of rice and meat with whole spices, and Suvir recognized it, and well, now I'm wondering if you could, Suvir, outline a method of preparation. Could you also briefly, if possible, tell what sort of menu this dish would be a part of, or what it is classically served with? I imagine it's sometimes made without meat? And different kinds of meat? Priscilla
  5. The other day I decided to buy some atta flour (Indian Wheat Flour) for chapatis. I had never made them before, but they sounded fun. I used the recipe on the side of the bag since I was too eager to go look up Suvir's recipe in the Archive. The recipe called for 1/3 C of water to every 1 C of flour. I went with 2C of flour and 2/3 C of water. The dough turned out pretty good and was easy to work with. In order to get a ~5 inch chapati, I had to take dough balls a little smaller than Golf balls and roll them out. When you make chapatis, do you roll and cook them one or two at a time or d
  6. In light of all these restaurant threads. 1. What was the best Indian meal you ever had.. rate it on Food, service, ambiance. etc, 2. Why was it the best, what specifically did you like If we have done this question before, I apologize.
  7. I find myself wondering what people think of the onion relish you often are served in many Indian restaurants in the US. Do people enjoy this relish? Where does it come from? What version of it does your local Indian restaurant serve? Have you ever asked for a recipe?
  8. Typically I make rasam by using MTR Rasam Powder to which I add toor dahl, red chilli, curry leaves, and a bit of tamarind. But does anyone have any other good rasam recipes?
  9. What do you do when you open a book and many of the ingredients in the recipes are those you could not find easily in your local grocery? Would you make the trip to an ethnic grocer? Would you skip t he recipe and look for another? Would you be upset you bought that book? How do you define an ingredient as being exotic? How far are you willing to go in experimenting with a new cuisine? How many ingredients and how many dollars do you think you would be willing to spend in the pursuit of learning a new cuisine?
  10. Ok, I read somewhere about a dessert made entirely from milk and sugar: Boil or simmer milk with a bit of sugar dissolved to sweeten. As a skin forms, skim off the skin with a wooden spoon into a bowl, and let cool. Repeat this process until all of the milk has been collected. Carefully mix the collected skins, and serve immediately. It sounds like a lot of work for a milk-based pudding. Does anyone have a clue as to what this is, and has anyone ever had it? Does anyone have a recipe or method for making halvah? I seem to recall a carrot version from somewhere -- can't remember where.
  11. Meen Moilee is one of the tastiest sauces I have had ever. A cousin of mine married a "Kerala Queen" as he says.... and she makes the best I have eaten ever. What should a non-Southerner know about it? Recipes for it?
  12. Are there recipes you have made up using Broccoli? How are the accepted by your Indian friends and family? What do you think of broccoli as an addition into the world of Indian cooking? Any broccoli stories??
  13. Tomorrow is my grandfathers Barsee (death anniversary). In India, it is a ritual for us to go to his favorite store in Delhi and get these ladoos. Actually the best are made in Agra. But those come to us only after the anniversary. The ashram will send them in the mail. And I always was the happies kid on the planet when that large box arrived in the mail. Tomorrow, we will make these at home. I have made them twice before. They were better than what one finds in the Indian stores in NYC...but still no where as good as I remember from the halwais in Delhi or the ones that came from Agra. D
  14. Chutneys are to Indian food what Salsas are to Mexican. Made from vegetables, fruits, dairy, grains and pulses, these are as diverse as the country itself. Each home has a favorite few and their own versions of those classics that are known throughout India. When making chutneys in a food processor, make sure to use as little water as you possibly can. This makes the chutney taste more potent and rich in flavor. Often adding some sev, chivda or papri to the chutney is a good addition. These absorb the extra moisture and are also a great added flavor.
  15. The other night I tried out Mattar Paneer on the recommendation of an indian friend of mine. I loved it, I had forgotten how much I loved well cooked peas. Does anybody have a recipe for this? Is it difficult to make (little to no indian cooking experience)? Also, is it difficult to make paneer or are there places to buy it? Thanks a bunch Ben
  16. Tandoori Prawns 12 Jumbo Shrimps 1/2 cup lemon juice 3 tablespoons ginger paste 3 tablespoons garlic paste salt to taste 3 tablespoons chickpea flour 1 teaspoon carom seeds 1 teaspoon white pepper powder 1 teaspoon garam masala 1/2 teaspoon turmeric 2 cups yogurt 3 tablespoons melted butter 1 teaspoon chaat masala 1 lemon 1. Preheat oven to 350?F. 2. Mix the ginger, garlic, lemon juice, salt, chickpea flour, carom seeds, white pepper powder, garam masala, turmeric and yogurt nicely. Add the yogurt a 1/4 cup at a time to ensure you have no lumps in the marinade. 3. Marinade the jumbo shrimp
  17. Hi Everybody I've been lurking for a few days. Great board. So many interesting things to learn and of course I love Indian food so I think I'll fit right in Unfortunately we don't have any Indian restaurants around here and I miss all those Indian goodies so much. I'm craving for some Indian Chicken Cutlets. Sorry I'm not sure of the name. Can someone help? Thanks Betty
  18. Fenugreek (Trigonella foenum-graecum) Fenugreek is one of the most respected spices and herbs found in India. The seeds are used as a spice. The leaves as herb and more often as a green. Indian mothers are given fudge like desserts (laddoos) with fenugreek seeds in them. It is believed that they are great for a lactating mother. And also provide healthful benefits for the child. Mothers are traditionally fed these "laddoos" for 40 days. It is an annual that grows in the milder climate Indian regions. The leaves are beautifully oval shaped. They have a prominently pronounced vein in the
  19. mango kulfi rolled in toasted pistachios What about you,any favorites? (with recipes ofcourse)
  20. I was served Indian Savory Cereal for breakfast at a yoga retreat this weekend--it was warm and spicy, contained millet, sunflower seeds, onions, tomato, peppers. The consistency was divine, not thick like oatmeal but thinner, like a hearty soup. Topped with yogurt & cayenne powder. I loved it. It was reheated and served again the next morning and was still delicious. Does anyone know how to make this?
  21. Interest has been kindled in me about my relative ignorance of Indian cuisine by various posts in this forum. After countless dinners out, I grew tired of the limited variety and lack of adventure in the local Indian restaurants and promptly bought an Indian cookbook and borrowed two others. We had a few friends over (mostly to critique) and I decided to relate my virgin cooking experiament. I decided to start with basic dishes as when I make my mistakes I would like to be able to identify where they took place and know...somewhat...what the dish SHOULD look and taste like. I prepared Lamb
  22. Eynsham, my home, is a large village of about 6,000 souls five miles west of Oxford. Like many Cotswold villages it is fairly wealthy; unlike most it is large enough to support a few services beyond one pub and a post office. There's a building just off the village square that has, in the 40 months since we moved in to the village, housed three different restaurants, all of which are/were good, and none of which (so far) have been able to make a living for their owners. Anyone would think the premises were cursed. About three months ago, the property reopened as an Indian restaurant called Chu
  23. I just served some friends a Curry Steak. They said it was the best steak they have ever had. Moist, juicy, succulent, nice big piece and so delicious. Now I realize I have to really open my own Steak House soon. What great things one can do with curry.
  24. Ask Gael (New York Magazine) Whose Indian food really stands out? Let Jaipur-born chef Hemant Mathur deliver Diwan’s amazing new $50 tasting menu for a nirvana that would be tough to orchestrate on your own........ Click here to read further.
  25. There is a new Indian restaurant in Hoboken - Saffron Grill. It's on Bloomfield Street, on the corner of 4th Street. I just went there for lunch, to check out their Lunch Buffet. The food was very good. I definately recomend checking it out sometime. The prices for the menu dishes also seem reasonable, especially compared to either India on the Hudson or Karma Kafe. They also apparently do delivery themselves, unlike Karma Kafe/India on the Hudson, who do only deliver via the "Guess Who's Coming to Dinner" delivery service.
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