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  1. I had a really fantastic bartha last thursday at a local Indian joint and I'm eager to find a good recipe to work with at home. I don't have a grill/tandoor so I'm guessing that nothing will be spot on; the broiler will have to be good enough. -Sorry for the repeat; this seems like a better location for the question
  2. I had a really fantastic bartha last thursday at a local Indian joint and I'm eager to find a good recipe to work with at home. I don't have a grill/tandoor so I'm guessing that nothing will be spot on; the broiler will have to be good enough.
  3. I have a new Cuisinart electric pressure cooker that I'm playing with. I've been trying to make a dal. What should the proper texture of a dal be? Should the lentils still have their shape and some bite? Should they look more like a really thick puree or mashed and soupy with a layer of liquid? Here's what I've tried. Using red lentils and following a recipe: 1 cup of lentils 4 cups of water -Bring to high pressure, cook for one minute and then let pressure release naturally. These came out totally mashed, no original shape left or bite and about an inch of liquid on top. Then I played with the porportions and made it again with: 1 cup red lentils 2 1/2 cups of water -Bring to high pressure, cook for 1 minute and let pressure release naturally. Now I had a really thick puree with no extra liquid but again totally mashed. Both tasted delicious but....what texture am I aiming for and how do I get there with this pressure cooker? Can anyone adivse?
  4. Hi everyone, I'm fairly new to eGullet and actually have not spent any time on the India board at all, so this is like barging into a party where you don't know any of the other guests, and I apologize if this has all been discussed a million times before, but I'm so excited that I have to tell someone: I used lump asafoetida for the first time last night and I CANNOT believe the difference! Lump asafoetida must be to powdered asafoetida as parmigiano reggiano is to Kraft parmesan cheese in the green can. There is a wonderful herbal, almost citrus note to it, and that weird asafoetida funk is almost nonexistent. Also, maybe I was just starving anyway, but the odor seems to have a stimulating effect on the appetite. Even my husband, who normally just benignly tolerates my use of powdered asafoetida, was amazed at the pleasant citrusy smell. I feel sorry for myself having used the powdered stuff all these years and I'm never going back! However: What a PITA. I wasn't sure how to proceed, so I just whacked the resin lump with the back of a ladle until some cracked off, then I ground it up in a suribachi. Is there a better way? Diane
  5. So I just acquired Lord Krishna's Cuisine and, while it's pretty neat and has an amazing collection of sweets, it also doesn't use onions and garlic. Instead it tends to use asafoetida, which makes me feel pretty sick when I smell it, so I want to rehabilitate those recipes, and re-substitute onion and garlic for it. Anyone have any ideas about that?
  6. I am researching for an article on the role of chilies in Goan Food and need easy traditional home recipes for dishes like curries, xiacutis and vindaloo. Can anyone help? Also any tips and advice would be greatly appreciated. Thanks. ps. I will give full credit for any recipes used.
  7. Hello All, I have been thinking of preparing some meals from the fishes I used to eat as a kid in India. My family is from Bengal and I was raised on diet of Rui, Katla, Ilish, Magur etc. (I dont know their english names). So far I have always prepared them using the traditional Bengali recipes. But now I am inclined towards just grilling/roasting/steaming them with some spicy rubs. To that end I am interested in cutting the filets from these fishes. So far I have always got them cut into steaks (I think thats the word. I may be wrong though) and these fishes usually have lot of bones to deal with. I want to know if anybody has ever tried filets of the fishes I mention above and if anyone can tell me how they cut it. I was told that these fishes do not lend well to filets and just wanted to get other opinions on the matter. Thanks all. Abhi.
  8. It's looking like I may have a week in Bangalore sometime in September! I'm very excited as I've never been to India. I'll have my days free and am wondering if anyone can recommend anyone to take some cooking classes from who speaks English? I have done alot of cooking and quite a bit of Indian food, but am sure it hasn't been authentic. Also, any other must go to places to visit - markets and such? Thanks....
  9. Hello All, I have been thinking of preparing some meals from the fishes I used to eat as a kid in India. My family is from Bengal and I was raised on diet of Rui, Katla, Ilish, Magur etc. (I dont know their english names). So far I have always prepared them using the trditional bengali recipes. But now I am inclined towards just grilling/roasting/steaming them with some spicy rubs. To that end I am interested in cutting the filets from these fishes. So far I have always got them cut into steaks (I think thats the word. I may be wrong though) and these fishes usually have lot of bones to deal with. I want to know if anybody has ever tried filets of the fishes I mention above and if anyone can tell me how they cut it. I was told that these fishes do not lend well to filets and just wanted to get other opinions on the matter. Thanks all. Abhi.
  10. Looking for somewhere new to try! We like Amber at Santana Row, and Gaylord's in Palo Alto pretty well. Have had good and bad experiences at Amber in Mountain View (last time was a disaster, with abysmally slow service, and when the food finally arrived it was not nearly good enough to justify the 1+ hour wait!) Is there anywhere you would recommend, in the South Bay area? (Anywhere South of Palo Alto, basically.) Looking for a place to have some really good, traditional Indian food, (and not strictly vegetarian)? I welcome and appreciate any suggestions! Christina
  11. A friend's having an Indian-themed gathering this weekend and I've been asked to bring a side. My heart and stomach are set on aloo tak -- potatoes with a tamarind-yogurt sauce. They seem simple enough, , but I can't find a recipe. Anyone out there have one? Thanks.
  12. Some of you may know that I work as a cook on a cruise ship. It's been an interesting job, made more so recently when I was transferred a month ago to the Special Orders crew and told that I would be making meals for our guests with special dietary requests. My biggest challenge came this week when we had a group of 30 passengers who were all Jain. My word, what a difficult challenge this was for me!! The dietary restrictions alone made getting any sort of flavor into their meals quite diffcult--strict vegetarian, no onions, no garlic, no ginger, no potatoes--nothing that grows beneath the ground. Add to that, that I'm not all that familiar with the food of the Subcontinent, and one has a ready recipe for disaster. Then I remembered eGullet!! And what a resource your little corner of the Internet has turned out to be. I bought a couple of cookbooks (Lord Krishna's Cuisine; The Dance of Spices) but mostly I just opened this page and worked my way through posts in this sub-forum with a notebook handy and every day have been able to put together a multi-course meal complete with raitas and pickles. My crowning achievment came yesterday when two tables sent back for second helpings of my pumpkin "Rogan Josh"-style main course. Waitstaff have been asked what part of India I am from ("The part that's in Minnesota," quipped one waitress.)--who would have thought?!? I couldn't have done it without you good people. Thank you very much.
  13. Hello, I am looking for a handi also call degchi or panai. It is a cooking pot with a neck. Does anyone in the DC area know of a store that seels Indian cooking pots? Or if not that, a web site? Thanks to all.
  14. I searched through this forum, and I didn't see any central clearing house for this info, lots of talk about suburban Indian, that occasionally strayed into downtown, and a few topics about specific places. So, let's talk about what's good IN the city. Two interesting bits of info in the Citypaper today in Feeding Frenzy. First: Palace at the Ben is finally open at 9th and Chestnut. It's related to the other Palace of India restaurants, which have been, in my experience, excellent. Looks expensive. Second, the owners of Desi Village in King of Prussia (one of my faves in the burbs) have bought Dahlak on Germantown Avenue (not the original on Baltimore Ave). They supposedly intend to keep serving Ethiopian food, and add the Indian/Pakistani food from Desi Village. The mind boggles. Beyond those new developments, what do we like? Word is good about Tiffin. Where else?
  15. Hi my friend mentioned that her relatives often go back to India and buy these Indian milk sweets which are diamond in shape and come in various flavours like pistachio and so on. I was wondering if anyone has any idea what they are called and if possible where I could find a recipe to make my own? Are they difficult to make? I live in Malaysia and apparently they don't sell them here so I was just really curious about them. Would REALLY REALLY be grateful for any help!
  16. I've decided to do an Indian-themed dinner party. There's no sense trying to make authentic Indian food, since our Indian postdoc occasionally invites the lab over for supper and we load up on the good stuff there. We thought it might be fun to do a sort of 'fusion' meal, but are coming up a bit short on ideas (handicapped by my lack of knowledge of Indian food and his lack of knowledge of North American food). Everything must be vegetarian (dairy is ok, but not eggs). Here are some of the ideas we've come up with: -onion badji 'wings' (blue cheese centre, spicy dipping sauce) -sagoo soup (potatoes, carrots, and turnips with spices) -frozen raita (frozen yogurt with mint and cucumbers, topped with crushed chilies) -indian cheese platter (assorted cheeses, accompanied by indian pickles, chutneys and spice mixes, no clue on the specifics ) Notably lacking is some sort of main dish. Any help would be appreciated!
  17. The "where can I find Indian mangoes?" topics are starting to pop up in the US regional forums, however I think the overall most interesting thing about these newly arrived mangoes is that they're irradiated. I'm strongly in favor of irradiation as a food safety technology. I think it's great that these mangoes, previously banned from the US on account of pests, can now be subject to doses of radiation that kill or sterilize those pests without harming the fruit. Still, I suspect that once the information gets out there and various organizations wake up, there will be a consumer backlash against the irradiated mangoes. I haven't seen one of the mangoes yet, but I'm pretty sure the label says nothing about irradiation, so that sets the producers, importers and retailers of these mangoes up for accusations of deception. Even Madhur Jaffrey's New York Times op-ed celebrating the anticipated arrival of the Indian mangoes on US shores neglects to mention the irradiation issue. From the USDA news release:
  18. Hi All Can anybody tell me what are the components of pavbhaji masala and the porportion of individual components? Thanks
  19. While looking through my files, I came across the cocktail specs for a bar I used to work at, Akbar. I uploaded them here So this seems like as good place as any to ask what others are doing specifically with Indian ingredients. Strangely, there was no punch recipes on the menu, or anything approaching an authentic Indian drink (except Lassi and Kingfisher beer). Cheers! George
  20. A month or so i went to a local Indian restaurant and i tried something called Bhunna Ghost, first time i had the dish. Now, i really liked it so last weekend when we again went for Indian, but at another restaurant the closest thing i could find was Bhuna Lamb. Now, the two tasted very different but im not sure its down to the two different chefs or if its two completely different dishes. The first was rather hot whereas the second was somewhat mild. I would be gratefully if someone could educate me on the matter, and an enormous plus would be if someone could share a recipe for them/it. Thanks in advance.
  21. Howdy! Thought this summer I might try to cook along to a video or two. I prefer videos that talk more about technique and less about the recipe. Cause I've got recipes, zillions of them. Like, close-ups of perfectly browned spices and ghee and onions. Any leads?
  22. All the threads for kababs, grilling season in full flow, brings me memories of a disaster that happened a little while ago... I had some costco bought chicken thighs - rinsed them under water - marinated them in yogurt, kasuri methi, garam masala, salt, turmeric, red chili powder... and then kept them in a 350 degree oven to bake. I had shaken much of the marinate out but some remained for flavor... From what I had heard from a friend, it was supposed to get all red and about 10-15 minutes later - I was supposed to baste it with oil to get a nice outer layer... Alas, there was somehting that went out of control and it looked like this... At one point, i had to literally drain the water away to get the chicken cooked. Flavor was ok but watered down, and experience was disaster. I don't own a grill and want my second experience in oven to be a better success than the one above. Please help... (PS: I can hold my own in stir frying however grilling - i m not good @... Also a converted vegetarian here - so feel free to add your other tips as well)
  23. Hi everyone Helen Pidd here. I'm a journalist with the Guardian in London (www.guardian.co.uk). I'm writing a feature about what "foreign" foods are most popular in various countries in the world (eg in Britain we eat Indian, in Spain they eat Turkish, in Russia they eat Georgian...) and wondered whether anyone in India would be able to talk to me about "Chindian" food, which I hear is very popular. My deadline is the end of Friday 14th June, so any responses very welcome before then. My email address is helen.pidd@guardian.co.uk I'm happy to call you if you email a number and a time to call. Hope to hear from you soon Helen
  24. I recently went to Chowpatty in Iselin, NJ. The menu has a whole section of "Gujarati Vegetable," with no descriptions. Actually nothing on the menu has descriptions. I am wondering what the most common Gujarati dishes are so that I know what to order next time. I did some internet searches and am not able to translate any of the dishes, maybe it is how they spell them. Vegetables (Gujarati): Undhiya Tuvar Ringan Ringan Bataka Tindora Bataka Bhinda Auro Kaju Karela Parvar Na Raviya Kankola
  25. How much do you substitute in a recipe calling for fresh tamarind?
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