Jump to content

Search the Community

Showing results for tags 'Indian'.

More search options

  • Search By Tags

    Type tags separated by commas.
  • Search By Author

Content Type


  • Society Announcements
    • Announcements
    • Member News
    • Welcome Our New Members!
  • Society Support and Documentation Center
    • Member Agreement
    • Society Policies, Guidelines & Documents
  • The Kitchen
    • Beverages & Libations
    • Cookbooks & References
    • Cooking
    • Kitchen Consumer
    • Culinary Classifieds
    • Pastry & Baking
    • Ready to Eat
    • RecipeGullet
  • Culinary Culture
    • Food Media & Arts
    • Food Traditions & Culture
    • Restaurant Life
  • Regional Cuisine
    • United States
    • Canada
    • Europe
    • India, China, Japan, & Asia/Pacific
    • Middle East & Africa
    • Latin America
  • The Fridge

Product Groups

  • Donation Levels
  • Feature Add-Ons

Find results in...

Find results that contain...

Date Created

  • Start


Last Updated

  • Start


Filter by number of...


  • Start



Website URL

LinkedIn Profile


Found 987 results

  1. Poha can be bought in Indian stores as Thick or Thin Poha. It is flattened rice and is used in India for making Poha that many eat as a pilaf (a snack pilaf that is) or even into Chivras/Chevros (Indian version of trail mix). Do you use make Poha? What recipe do you use? What all do you add to the Poha? Have you used Poha to make anything other than the usual stuff one sees in Indian homes? For that matter, what is the usual for you?
  2. 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. Best, Soba
  3. I have a 3 lb bag that was used for onion bhajia batter. What else would it be good for?
  4. 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.
  5. While thinking about Suvir's thread, 'why you don't cook/eat Indian food,' I wondered if there is really such a thing as Indian food at all. Can there be such a thing as 'Indian food'? It seems to me that India may be the most geographically and culturally diverse country on the planet. Russia may also lay claim to the title, but here, we're concerned with India. If someone from Mumbai were to eat at the house of someone from Calcutta, would they say, "Yes, this is Indian food?" How about if they ate in Delhi, or Amritsar? Certainly, it was prepared in India, but the food would be very different. Is it 'Indian'? I think that the concept of 'Indian food' is one that has been created by people outside of India. 'Indian food' outside of India appears to be a mixture of different foods from many different areas, all put into into a single category. By analogy, consider Italy. Italy has geographic diversity, but not nearly as much cultural diversity as India, and the cooking in various areas of Italy is very different. But in the US, there's a thing called 'Italian food' that again is a mixture. It's starting to be distinguished by regions, but this isn't common yet in the popular culture. 'Indian food' in the US also seems to be a very strange mixture of regional foods from different areas. I'd welcome some distinction between regional Indian cuisines, but I don't see it happening yet. Is this likely in the US? When will it happen?
  6. I've heard that DC has some excellent Indian and Middle Eastern restaurants, and my tastebuds need adventure (plus I need to get the Consort out of the house). So tell me where to go ... in the literal sense, of course.
  7. Balti cooking, which has gained popularity in the UK, is one of my favorite forms of cooking. It gets its name from "Balti" which literally translates to bucket in India. The cooking is an indian /pakistani style of cooking that uses the wok or Balti as the main utensil One myth is that Balti originated from Baltistan, a place in the is situated in the dry arid Karakoram mountains between the international borders of China & the northern sector of the disputed "Kashmir" territories of India & Pakistan. I was informed of this by a friend who is from the Baltistan area. My family is from Multan originally, a close neighbor. Balti cooking was created, it is my understanding in the UK. There are some wonderful Balti sites and recipes out there. I have eaten some prepared at the homes of friends here, but alas have never been to the UK to taste the magic there Simon, can you tell us a bit more on this cuisine? Does anyone have recipes they would like to share?
  8. Per Suvir's request I plated and took a picture of the Korma that I prepared from his recipe. It was great. I've cooked several Indian dishes before and would love to try more. I usually cook a chicken curry and serve it with some fragrant lemon rice and chutney. The array and use of spices is my main attraction to all Indian dishes in addition to cooking with yogurt. Not to mention the subtle similarities between Indian and middle eastern (Lebanese) cooking. the combination of Cardamom with cinnamon, chillies, cloves, coriander and yogurt is heavenly. I guess I will be trying the Biryani next Suvir. Thanks Again FM
  9. What do you think about Ayurveda? Do you cook any Ayurvedic recipes? What do you know about it?
  10. 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.
  11. 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
  12. 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 in this for at least 2 hours. 4. Grill in the tandoor, or in the oven for 10 minutes. Remove from oven and let cook for 15 minutes. Toss the half-cooked shrimp in melted butter. 5. Place back into the tandoor or oven and cook for another 5 minutes, or until done. 6. Arrange on a platter and sprinkle the shrimp with lemon juice and chaat masala.
  • Create New...