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  1. I have been asked by a company to come up with some yoghurt based dips that once sealed and refrigerated can have a 2 week shelf life. I immediately thought of raita. Does anyone have any interesting twists on raita that I could try out? thanks Helen
  2. I tried my hand at a Basmati rice dish last night, using Julie Sahni's Classic Indian Cooking. The dish called for the rice to be prepared by 1/2 hour of steeping, then some frying (until translucent) and then about 20 minutes of cooking at various temperatures with the reserved water from steeping. The ratio of water to rice was 2:1. When finished, the rice had a watery taste to me, not the rice-y taste that I associate with Basmati. What did I do wrong?
  3. eGullet UK is having a huge (21 people) get-together at the Tayyab restaurant in London next week. This is actually a Pakistani restaurant, and doesn't serve wine (whether for religious or commercial reasons I don't know). Tony Finch, who has organised the event, suggests we all bring our own wine, and has recommended Shiraz as a good match for this type of food. The problem is that now everyone will bring Shiraz and that's likely to be boring. So I'd like an alternative suggestion or two. I have to admit that I generally drink (Indian) beer at Indian restaurants, and I can't think of a classi
  4. Do you taste as you cook? Is the tradition of not tasting foods as you cook them just a part of Indian myth today? If you do not taste as you cook, how do you make sure your food is perfectly cooked and spiced? Is there a reason why you do or do not taste food as you cook?
  5. How do you rate them? Are there winning items available through them? How do you rate their chutneys? The store-brand that is. Do you buy their packaged foods?
  6. An Indian buddy of mine from Kansas City will be in town for the next month and he has been starved of good Indian Cooking for the last few years. Which places do you view to be the most authentic Indian food in Seattle/Eastside? I understand that Raga is good, and have been to Ceaders numerous times. Thoughts? Thanks, Ben p.s. he is hindu and is thusly vegetarian so good meatless dishes are a plus.
  7. In America, we think of pickles as a kind of a relish, or side dish – a cured vegetable that adds a sour or tart note to the meal. We pickle a variety of different vegetables but, for whatever the differences, pickles all have a recognizably “pickled” taste. Indian pickles use many of the same ingredients – salt, vinegar, coriander, mustard seeds, turmeric, cinnamon, cloves and ginger – but they present some of the most diverse and exotic tastes and textures imaginable. They are fiery hot, sour, pungent, fragrant, sweet- and- sour, and tart. They are crisp, silky and chewy. Flavors may b
  8. On the lime thread, Suvir mentioned Bora Kheema, a Moslem-style ground lamb dish. It sounded very intriguing and I had some ground lamb, but Suvir wasn't logged on to ask for more directions, and I couldn't find a recipe. He had mentioned that it was cooked simply with cinnamon, cumin seed, coriander seed and red chile powder and finished with fresh lime juice. Left to my own devices, here's what I did -- First, I pan roasted the above spices plus something called penja pepper (pearl of cameroon) -- a white peppercorn, black cardamom seeds and some dried small red chiles and then ground the
  9. My favorite mutton dish is Burra Kabab. Proabably because my dad used to like it so much. He is a red meat kind of guy. I do not have a good recipe for this though. And I would not even know which parts work best. Any ideas? Have a lot of people had this dish? Seems kind of scarce around here and scarcer still is a good rendition of this classic dish from north western province in Pakistan. Another related mutton dish is mutton roasted on hot stones (marble ??) that is, I think, native of the Sindh province. Lightly seasoned. Very very good. vivin.
  10. any ideas on how to make it? fresh coconut? what is it ususally served along with? what purpose to chutney's serve? calm down spicy foods? mike
  11. Hi all, we are having a huge dinner tomorrow night and I am stuck in a rut about what sort of salad to serve. The dinner menu has all sorts of fish, chicken and vegetarian recipes, all Indian. I normally do two salads, one with yogurt ( a raita of sorts) and one with onions (with vinegar and red food color )... I would like to do something different tomorrow night. Any suggestions? Maybe somehting with potatoe croutons and toasted sesame seeds Okay, I need to feed.. will be back in a few
  12. I've never found truly great Indian food here. I'm told that the good stuff is down on the Peninsula (which, since it's not surrounded on three sides by water, is not a peninsula) or in Berkeley. Isn't there something great here? I haven't been to Shalimar. I admit I need to try it. I've tried Star India (Polk St. and the other location) -- very inconsistent. Most dishes with similarly colored gravies taste the same. (A common failing of Indian restaurants.) I've tried India Oven (Fillmore/Haight?). Pretty good. Too mellow. I tried the place at 9th and Lincoln (9th & Lincoln). I
  13. Appropriate to the season, I am wondering how Indians prepare sweet potatoes and yams. This year I have been assigned to bring a sweet potato/yam dish to the Thanksgiving potluck that I will be attending on the day after Thanksgiving, and I thought I'd not make the usual candied dish with marshmallows, and make something with exotic spices. If no other suggestions appear, I will probably make mashed sweet potatoes with butter, yoghurt, ginger, green chiles, garam masala, cardamom, and cinnamon. I'll throw some thinly sliced crisp caramelized onion on top for flavor as much as garnish. Anyone h
  14. What does the term "cook" mean across cultures? Is it imply the subjection of foods to heat or fire? Or does it have other meanings as well in other cultures? What is it's unique form in Indian cooking?
  15. As vegetarian food in India is so wonderful, the place of meat often gets forgotten. In fact people assume you are a vegatarian unless you say that you are "non-veg" This often covers up the wonderful meat dishes that you can find in so many regions. One thing i have not been able to track down with any great success is a use of offal I love offal in all its forms. I think it is disengenuous to kill an animal and not try and eat all of it. I love the kidneys, the spleen, the hearts etc but my own cuisine seems lacking. Am I missing something? I have had a wonderful brain curry in Delhi, bu
  16. Do any of your indian or indian inspired dishes use alcohol? Do tell me about it, I would like to explore this a bit. The only thing I ever use is Feni or Cashew nut wine (or in desparation my hubby's vodka) when I make some Goan food. it is my understanding that a lot of traditional dishes in India do not use alcohol .... do your indian inspired ones?
  17. Hi. I was lucky enough to be asked to review Monica's Spice is Right Cookbook for the magazine internationalwoman.net and I found it very easy to follow, even for a novice like me! I grew up eating Indian food but it's not available where I live now, so this was a new thing for me to try but all the dishes turned out authentic. My question for Monica is....when are you bringing out your next book?
  18. Last night at The Brick Lane Curry House in NYC, I had a vindaloo which was excellent but didn’t contain potatoes. I asked the owner about this and he said that the inclusion of potatoes is inauthentic and due to a mistaken etymology, vind – aloo, the last part meaning potato. According to him the correct etymology is vin – daloo, the first part meaning vinegar and the second pork. Comments?
  19. Suvir, I was wondering what the status of your book is? I have read a few references to it in some of the threads. I would certainly buy such a book when it comes out. Thanks! Ben
  20. I am making dinner for some friends and would like to make phirni for dessert...however I want to try something different with it...adding fruit, different flavors...Does anyone have any suggestions?
  21. Anyone have any favorite recipes for Vegetable Biryani? I'm cooking for a large group and wanted some new variations, other then my usual recipe...
  22. Kashmiri Cuisine Kashmir is in the north west of India. It is mantled in the venerated Himalayas. When Indians think of beauty, Kashmir is one of the first thoughts. The food in Kashmir is a mixture of Indian, Iranian & middle eastern styles. This fusion gave rise to the traditional "Wazawan" style of cooking which is cooked in a lot of spices. The aroma that arises from the food is highly sensuous and very woody and symbolizes the true essence of Kashmir. The population comprises mainly of Moslems or "Brahmins" or "Kashmiri pundits" who also eat meats but surprisingly do not include onion
  23. Where can I go to get indian products and the like. I am curious as to what I would find at one of these stores. I am also showing my Indian buddy around town for a month and he inquired about this. Thanks for the help! Ben
  24. Pilafs (Pulao) - These rice dishes are synonymous with Indian cooking. Do you have a favorite kind? How do you make yours? WHat do you look for in a pilaf?
  25. Where does one go to eat a good Indian meal at lunch time. What does one order? How does it affect the workday? Any different from the many other options one has?
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