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  1. 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
  2. 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.
  3. Is there any stores in Buenos Aires where to get those unusual Indian and Central Asian spices? thanks
  4. 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
  5. There's a street snack that's sold in Bombay that's always intruiged me, not that common, but you can find it fairly regularly at Chowpatty or near Fountain and a few other places. What's remarkable about it is the way it looks - a large cylinder of what looks like ivory wood, with a thin reddish tan layer outside. If you want to eat it the guy selling it will carefully slice a thin section from the cylinder, remove the tan park and give it to you. It tastes sweet and crunchy, a bit difficult to swallow since its a bit fibrous, but quite nice. One guy I asked told me its called kandhamul, but
  6. does anyone know how much dessicated coconut would approximate 1/2 a medium coconut's worth of flesh? the latter is the amount of coconut called for in a number of the recipes in the penguin kerala cookbook--but it is written for an audience that has access to fresh coconut as well as people/tools to cut and shred it. here in colorado i have neither. i assume though that i will be able to find shredded, dessicated coconut in grocery stores. which leads me to the second question: what does one do to dessicated cocount to prepare it for use in a recipe that calls for shredded, fresh coconut?
  7. My cousin is a diabetic with a gentically weak heart and occaissional blood preassure. Also he is of the old guard that wants tasty food. I need to formulate a workable diet for him. It has to be easy to do with ingrediants that are locally available. We are already baking most thinks instead of frying. Oil has been cut down to a bare minimum, salt is out and sugar is out. What I would like help with is anything in terms of advice as to what could work. Do you know a diabetic? Do you know of any foods that are helpful to diabetics? Any websites that deal with diabetic food for Indians? Rushi
  8. While the fruity and flowery whites with their sweetness like the Gwerts, reislings, fume blancs, the chennins etc are much touted with spicy cuisine I would be very grateful to all the knowlegeble wine folks out there,who are also familiar with Indian cuisine, to steer me towards some reds that my guests might enjoy. Thank you
  9. I love making yogurt at home. My method is very simple. Boil the milk - let it cool to the "pinky test" (if your pinky can stay in it for a full 20 seconds without your yelling bloody murder, then its ready). Add prepared yogurt ( about a spoon or so depending on the quantity of milk). Mix well. Pour milk into a bowl you can cover. Set overnight in a warm place (oven with pilot light on, or wrap the container in a towel). DOnt touch it for the rest of the night. in the morning you will have --> BTW_ this one is made with the low carb milk. It is the thickest best yogurt I have ever made. S
  10. Yes -- if its cheaper than the local korean grocery store.. its a good deal. Our local Korean store still has good deals on fish prices This is funny.. and true! Signs at your local stores????
  11. We have a great eGullet forum on India and Indian Cuisine, with an incredible amount of information on cookbooks, favorite dishes, and styles of cooking from various regions, and much more. Suvir Suran did a great job as forum host before opening Amma in Manhattan to great acclaim. Now Monica Behide is the new forum host, and she welcomes all of us from Texas to visit. So it would be helpful to know more about all the Indian markets in Texas, especially DFW-Denton, Houston-Galveston, Austin and San Antonio. What are the favorite Indian markets in your area? Any special products or ingredient
  12. I'd like to think I know a bit about English, Japanese and Chinese tea varietals, but I really don't know my Assam from my Darjeeling. Can anyone elaborate what all the major Indian tea varietals are, how they are prepared, what teas go best with what kind of Indian food and what are the best times of day (and time of year) to drink them? And besides the classic English way of serving tea, are there any Indian-specific tea customs I should know about? And what goes into a "masala" tea?
  13. I guess Suneeta has been working on her cookbook for upwards of 20 years. It is out now. I've done a bunch of recipes from it, and I know many of them from her cooking classes here in Houston. The book is excellent. I love the way the book is laid out, it is designed to make following the recipes fast and easy. There are three columns for each recipe, the left column has the measures listed in English units, the center column lists the ingredients, and the right column has the measures listed in metric units. The cooking instructions are excellent. The headnotes consist of information on the
  14. Moving the Swati Snacks thread here since we were really straining the tea thread. Here's the article I wrote on the place after interviewing Asha Jhaveri, its very reticent owner. It was one of those rather frustrating interviews where you'd ask a long question and she would just reply 'yes' or 'no' - not from unfriendliness, that's just the way she is. One thing I didn't mention in the article is why she's able to run the restaurant the way she does - she's apparently from a fairly well off Palanpuri Jain (meaning diamond trading) family, so its not like this is the main source of income. S
  15. Best Asparagus recipe, Indian style. Inspired by all the discussion on asparagus in the India forum recently , I have decided to hold a fun contest. You will have three days to complete the contest. Only the recipes posted on the recipeGullet will be judged. Our very own eGulleter's Rajsuman and Tryska will be the judges. The winner will receive a copy of one of my favorite new books – The Potsticker Chronicles. The rules – 1. You will need to use asparagus as one of the main ingredients 2. Please post tested recipes. IF you can provide a picture even better 3. You will need to use spices l
  16. I buy my fish from chinese market in New Jersey and I have seen lots of packaging which they keep outside marked with Indian or Bangladeshi cargo mark. They have live Eel kept at the counter and it is in the Air Biman cargo boxes, similalrly I have bought Pomfret there with Bombay cargo markings. Also seen shrimps with Orissa packging in that shop as well as in Costco. So lot of fish does come from India it seems.
  17. I've recently began eating East Indian cuisine and wondered if anyone can suggest a good inexpensive restaurant. I've tried a few in Vancouver and would prefer not to travel further. I know Surrey has a lot of very good restaurants but my eating companions are hard-core Vancouverites. There are lots along the Main and 49th corridor, as well as Marine Drive and 60-ish. What places have eGulliteers tried?
  18. I've decided to assemble a list of Indian restaurants that are somewhere near my area (Rutherford), so that I can start sampling their offerings when time & circumstance allow. I've just spent a very frustrating half hour-plus with the search engine. I can't seem to get it to search for two words within the same post, in spite of following the Advanced Search instructions. E.g., I want to find posts containing the words "Indian" and "Montclair." Instructions say search for +Indian +Montclair. Doesn't work, gives me a HUGE list of posts containing EITHER Indian OR Montclair. Tried vario
  19. I posted a similar request in the cooking section and thought I'd ask here as well. I'm looking for the ultimate, most complete, comprehensive and authentic cookbook for Indian cuisine to add to my library. What do you recommend? Thanks for your comments.
  20. Hello I'm Indian living in France. Since it's the season now, have you had experience in cooking game Indian style. Back in India, in the north of Bombay where my parents have a farmhouse, the Warli tribals used to cook game. Thanks
  21. So. A top-of-the-line wood-fired smoker, bought capriciously, used once, and forgotten about, has been idling on Jeff's deck for two or three summers now. Last weekend, we made it our mission to fire the thing up and smoke the best damn brisket in the world, armed not-very-promisingly with zero experience, more or less nothing in the way of resources, and only our unshakeable faith in the sanctity and nobility of the cause protecting us from apocalypse. Saturday, 9 October 8:30am Good morning. We woke up early on Saturday, yawned, and started planning the shopping list, sequence of events,
  22. Ah yes.. I found a packet of Thalippu Vadagam in my local grocery store in Vienna, Va. Made in New Jersey no less! Okay so anyone want to share a recipe? For those who dont know.. I do know a small bit -- Thalippu vadagam are small balls of spices made of curry leaves, fenugreek, turmeric etc and are used in South India to prepare specific dishes.. anyone care to share recipes? tell me more... The lady at the Indian store told me sales of this produce were not good cos people not only did not know how to cook them, most took a bite out of the raw vadas and were NOT pleased
  23. The BF received a bag of these green vegetables from one of his customers, a woman from India who grows them in her backyard. He said she told him they were good for diabetes, and they should be cooked with tomatoes. Does anyone have more instructions on how to cook these? Thanks for your help!
  24. growing up, chicken curry was always a whole chicken cut up in parts. Now, some serve it boneless, others want only white meat and some( like me) prefer legs and thighs. I was reading this article which piqued my curosity. What do you prefer? article
  25. After many experiments with unsuccessful ingredients and different varieties of socalled Rasamali Im asking someone to please tingle back to life wth may be a hint or two if you have one in your chest.. please I need to do it once atleast in my life time. I'd rather not foray one of the chefs of those best restaurants as it would be mean to them anyone else is welcome to pipe in thanks for all your efforts it will be appreciated in this family years from now too truly Yes it will be remembered I trust if my geans get passed on and even if it my husbands he loves food(food lovers are d
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