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  1. I picked up a couple of packages of Shan brand spice mixes for a friend to experiment with. The instructions call for so-many "glasses" of water. How many ounces might that be? Is there some standard? Thanks, BB
  2. Anyone have recommendations for buying (cow) ghee? The local Indian markets have different brands. Any suggestions? Some have more separation than others - that is, more liquid floating over the solids. Is this good, bad or doesn't matter? How long is the shelf life after opening? I assume it doesn't need refridgeration?
  3. We're 50 something Aussies who enjoy travelling, eating, cooking, markets, kitchen shops, cooking utensils, animals & plants (often food related), architecture & photography (both kitchens and food) and exploring different cultures (of which food is a big part). The trip was January 14 - February 6, it was just marvellous. My favourite meal is now masala dosa with sambar, I had many. Here's some highlights of the food. A late afternoon snack of Sichuan pepper squid was washed down with a beer at the Ajantha Seaview Hotel on the promenade in Pondicherry. It's a colonial buil
  4. Kerala( southern most state of India), we call it "GODS OWN COUNTRY", why won’t it be ... Lush green fields , beautiful rivers and lakes , backwaters , unadulterated spices , Big coconut trees (now even come in varieties with yellow coconut on them), sprawling beaches , ancient temples , mysterious shrines , beautiful churches , enthralling wild life, pure ayurveda , amazing martial arts , enchanting dance forms , classical music and top of all beautiful people. It’s an amalgamation of extraordinary things, but the thing that has left the most biggest impact on my soul, is the cuisine of th
  5. Hema's is great but the service (lack thereof) amd wait is really a drag-Have taken friends to Hema's, Viceroy, Ghandi and Tippen. Looking for another place for variety sake. Prefer nonvegetarian. Heard that Bhabi's on Oakley is really good. Anyone been? Thanks.
  6. mostly brought up on vegetarian Indian food, I would like to know the wonderful uses of the two spices. I did find out from internet searches that kabab chini is all spice but have not much clue how to use them in Indian cooking p.s. I am a converted non-veggie so feel free to encompass meats in your suggestions
  7. I had lunch today at the Indian Supper club in the worldgate center in reston. They have the lunch time buffet for $9. I have been to a lot of indian buffets and i can definetly say that this was the worst indian buffet I've ever eaten. The rice was greasy (i'm assuming alot of ghee), the quality of rice used was poor, the selection of condiments and dishes was limited. What was there was bland and poor. I will not go back to this place. What a waste of time and money.
  8. The terminology appears to vary from country to country, and region to region, but I'm wondering if anyone knows what the words "SEEK" and "SISH" means, and where they come from -- as well as what they apply to. I was introduced to these kind of kebabs at Abdul's Takeaway in Manchester, England. There, the seek kebab was made of minced lamb -- and it tends to be the same here in the US, except they tend to substitute beef due to local preferences. Their sish kebab was chunks of lamb, marinated. I just heard someone refer to a ground chicken kebab as "Chicken Seek Kebab" and I wondered, does
  9. I wonder if any of you have had a similar experience.Often when i make a paste of onions in a blender,it gets very bitter.The first time this happened,i did not even realise it and proceeded to fry it in oil,add the usual masalas etc and made a gravy.But when we ate it,the gravy was positively bitter.After that,everytime i made the onion paste,i would first taste it raw and throw out the whole lot if it were bitter.All this was very wasteful,not to mention irritating.After that i started either grating the onions,or chopping them very fine and than proceeding to fry in oil,but when i needed a
  10. Tonight we tried frozen Peas Paratha, made by Pillsbury, India. We thought it was very tasty and I'd like to know how to make it from scratch. I can probably figure out the dough from other paratha recipes on eGullet, but would like to know how to make the nicely seasoned filling. Ingredients are: flour, peas, water, partially hydrogenated vegetable oil, coriander, salt, glycerol [dough conditioner ???] onion, modified tapioca starch, cumin, green chillies, mango [amchur powder???], turmeric, chilli powder. TIA!
  11. I've heard this rumor a couple of times recently that there's a really good Indian Restaurant in the upstairs of Natl. Wholesale Liquidators on 17. Does anybody know anything about this? Is there any juice to it, or are people severly misguided
  12. I had some really good South Indian food at Devi in Exton on saturday. They do a buffet for lunch every day, and at at dinner only on friday and saturday nights. This particular night they were serving only the buffet, and it had a special Tamil theme. Devi is a vegetarian restaurant, and serves a number of dishes I don't recall seeing very often at other places around Philly. I don't know if it's always buffet only on the weekends. Devi makes a wide variety of Dosa and Uthappam, the rice and lentil crepes stuffed or topped with various things. I was initially disappointed that there was on
  13. A good friend of mine has been raving about some Indian sweet and sour dishes that she had while she was in India, but I can't find any recipes of the sort and her not being a 'food fanatic', didn't ask the names of the dishes either. Can anyone help me please? Thanks very much! :)
  14. using the following as the standard criteria: for regional chinese: grand sichuan on 9th bet 50/51st for thai: the original wondee siam on 9th bet 52/53rd & pam real on 49th nr 9th av which 1-2 indian restaurants should be listed?
  15. Well, it is supposed to snow this weekend keeping people here indoors Suggestions for slow cooked recipes from your grandmothers kitchen. We are doing a dal makhani - generally I let this simmer for about 8 hours - mostly unattended and its worth it. What are you cooking up?
  16. So due to a variety of factors I have decided to cook Indian for the next 3 months. Pursuant to that I purchased the other day a coffee grinder for spice-related grinding. Today and tomorrow I will be stocking the pantry with whatever other hardware and software is necessary. So I'm interested in hearing what are the staples of the Indian pantry. wet ingredients, dry ingredients, canned stuff, whatnot. So far on the list: Spices peppercorns fenugreek cumin kalonji cloves cinnamon Other dry: basmati rice chick peas wet onion garlic ginger I know I can gather a list like this by making a
  17. A new restuarant recently opened in vancouver with a Sri Lankan family making hoppers. Are these a staple item in Sri Lankan homes? This restaurant gives you three on a plate, one with a soft poached egg in the middle, along with a choice of curry, shredded coconut and chutney. I've never seen these before. Any background information would be great. Stephen Vancouver
  18. Hello everyone, Am quite new to this forum. Has anyone tried making laccha paratha successfullly? I do not seem to get the layers and it's so disappointing. I dust the surface with oil and flour before cutting a radius, folding it like a cone, flattening it and then rolling out. In the dough I add oil too. I am originally from Kolkata, where we get the most amazing layered parathas. Any suggestions???? Thanks Nayantara
  19. In books on Indian cuisine and forums, where chillies are used, it is more usual not to mention which type of chilli is recommended. Is this because it really doesn't matter? or the originator hasn't given it much thought? So, do you use specific varieties, and if so which ones? or do you use just whatever you can get hold of. I am particularly interested in uses in the Indian sub-continent rather than the US, but would welcome input from all over. I understand that the nams of the varieties is going to be a problem depending on where you are, but I'll have to sort that one out. Thanks cheers
  20. Someone I know is associated with this new Indian restaurant callled "Agni" on King St in Hammersmith. Online menu looks good. Here is the link I'd be interested in knowing how the place and food is. Please share your experiences. Cheers!!
  21. for those interested in a little amusement... i'm building a tandoor in my backyard with no real idea of what i'm doing. you can find my blog here with plenty of pictures.
  22. Hello, I’ve eaten food from British Indian restaurants and takeaways, and it has a special taste that isn’t found in American restaurant curries. Do you know what that is? Is there something in the base sauce that is special? Chicken broth? I’ve heard that oil is skimmed off the curries and added back to the base sauce? Is that true? Is monosodium glutamate added? If the oil in the pan catches on fire -- does that add that special flavor? Is the base sauce left out to ferment? Is there something else I haven’t thought of? Something complex -- something simple? A special herb or spice?
  23. Although the promotional material for Bombay Dry gin says their recipe dates back to 1761, I have run across the rumor that the botanicals in Bombay Dry were actually selected during the British Raj because they reminded the British of the herbs used in Indian cooking, and wanted to use the exoticness as a marketing foothold in Britain. Seeing as the reign of the British raj and the time period where London Dry style gins were popularized are closer together than having a dry gin recipe that predates the invention of dry gin itself, the rumor seems more believable. I'm interesting in verifyi
  24. I am doing an eGullet food blog over here and would love some input on using mustard seeds with cauliflower. I want to keep things simple and was thinking of tossing the sliced cauliflower with olive oil, salt, and mustard seeds (black, white?)- would they need to be toasted first? I plan on a hot 425F oven. I know this is not a standard Indian prep but I thought cooks familiar with Indian preps would be the most knowledgeable about mustard.
  25. Hi, I'm not sure if this is the right place to ask, but since it revolves around the bacteria used to make idli I thought I'd ask: Are there any breads which use the bacteria that rise idli? Are there varieties of idli which use flours or other grains instead of rice? Thanks,
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