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  1. Here's a link to an amusing article in the Boston Globe: http://www.boston.com/ae/food/articles/200...in_my_vindaloo/
  2. We tried them, can't stop thinking about how good they were, and want to make them at home. Anyone have a good recipe? Thanks, -Mike
  3. I posted this query in the general Cooking forum, but got no response, so I'm trying here... Does anyone know how the self-contained Multi-grinder compares w/ the Asia Grinder attachment for the Mixie? Pros/cons regarding performance, capacities, sturdiness etc.? I don't really need the Mixie's blender attachment, but perhaps the small quantity attachment might be useful? I'm interested in finely ground spices and making wet pastes - not crushed ice etc. Also, any recommendation on where to buy in San Jose or Santa Clara? Or online?
  4. I'm the mother of an almost-six-month-old, and I'm thinking a lot about how to raise a daughter with a good palette. Rice cereal (the traditional first food in America) doesn't seem like a good start-- I certainly wouldn't eat it very happily. So I'm wondering about other countries and other traditions-- What's the traditional first food for babies in India? (I'm also going to post this in the following forums: Italy, Spain, Japan, France, China, Middle East, and Mexico. Apologies to those who run across this question in other places!)
  5. 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?
  6. A friend in a culinarily challenged part of the world says he has never seen ajwain in his local stores, so I was wondering if substituting one or several other more easily obtained members of the same spice family might be useful. The recipe is for a curried sprouted bean soup (Kwati) from Nepal, if that helps, and it already calls for cumin. I was thinking increase the cumin by the same amount, but would any combo of cumin plus a bit of caraway, celery seed, or fennel come closer?
  7. Hello all. Some of you might be interested in my experiences building a tandoor from scratch in an oil drum. I've put lots of photos on oildrumtandoor.blogspot.com. I've also given step-by-step instructions in case anyone wants to copy (and improve) my approach. So far we've cooked: - whole tandoori chickens - tandoori king prawn - naan breads - sag paneer - roast peppers and onions - aubergine tikkas - home made paneer - corn and potato seekh - lamb seekh I would welcome any help on: - getting the seekh kebabs to stick to the skewer ... they all go limp and fall off when cooked - any tips on suspending a large chicken from a single skewer. Both chickens fell down onto the charcoal when nearly cooked...didn't taste any the worse for it though - tips on getting an authentic naan taste - what kind of flour? And of course I'm happy to answer any questions you might have! Steve
  8. Last night my husband and I were thrilled to be treated to a dinner of Bombay street food. Worm@work's parents are visiting from Mumbai, and both are formidable cooks, as is w@w herself. Mr. w@w distinguished himself in the cocktail department, while we were mainly notable for the amount we ate, and our extensive finger-licking. As much Indian food as I've eaten in my life, these dishes were completely different, all vegetarian, all reflecting the fine art of turning humble and inexpensive ingredients into delectable treats, not to mention serving them on the street in massive quantities. We began with a drink of kokum juice sprinkled with chat masala, and some lightly spicy little fried plaintain chips. The contrast between the sweet juice, the slightly sulfurous salt in the masala, and the crisp chips perfectly set the stage for the dishes to come, which were all about textural contrast. Next up was an amazing little bite called Pani Puri, which is an impossibly fragile crispy little puffball filled with potatoes, boiled mung beans, crispy chick peas, and the fine noodles called sev, then topped with date and tamarind chutney, cilantro chutney, or sweetened yogurt, and submerged in water flavored with mint, green chillies & spices. The trick then is to pop the whole little puri into your mouth before it drips all over you. My apologies for this and a couple of the other photos - the light was dim and comfortable, and I really needed to send a little submersible lens into the heart of the puri to do this one justice. Next up was Ragda Patties, which are spiced potato patties served in a white pea curry sauce. Well, they're not exactly white, and it's not exactly a curry as we think of curry in the US, more like a pease porridge pancake, or something. The name may not translate easily, but the flavors sure did. It was gentle, comforting food that I immediately wanted to have for breakfast. This is the photo that does the least justice to the dish This is Dabeli, fluffy buns stuffed with a mixture of potatoes, onions, spices, pomegranate, grapes & masala peanuts. I wish I'd composed this little sandwich so the fruit showed better, but you'll just have to imagine little bursts of red grape and pomegranate seed exploding in each bite of crisp toast, crunchy peanut, and smooth spicy potato. Yes, fluffy white bread, otherwise known as pau, is a part of Bombay street cuisine. I was totally amazed by this idea alone, not to mention the idea of a fluffy white bread potato sandwich, Indian-style. Being a quick learner, I was totally ready for Vada Pau - spiced garlic mashed potatoes fried in a chick pea flour batter and served inside a bun with the most delicious garlic chutney I've ever eaten. This was a dry chutney made of a ton of garlic ground and then fried with coconut and chick pea bits to form a pile of intensely flavored crisp, golden crumbs. Two fluffy white bread potato sandwiches, yowza! I couldn't resist having seconds of this one, which I came to regret shortly, when we had Pau Bhaji, a spicy mixed-vegetable dish served with bread for dipping. Traditionally a way to use up leftover vegetables, this had a mysterious and haunting sweetness that I still haven't identified. I'd need to eat a lot more of it to be sure exactly what it was. A lot more! How did we manage room for dessert? But who in her right mind could refuse Kulfi. This creamy, frozen dessert made with milk and flavored with saffron, almonds & pistachio was the only thing on the menu that I've had before. But I've never had it like this, with a silken, sticky texture and absolutely no iciness. Just a smooth and slippery saffron sweetness sliding down your throat. I think my s key must be stuck! All I can say is if anyone offers to feed you Bombay street food, take them up on it without hesitation and hurry to their house as fast as you can. It manages to be comforting and familiar and excitingly different all at once. And don't be surprised if if you see me on the Breakfast thread posting that I've taken to eating spicy Indian potato sandwiches in the early morning hours!
  9. Hello! I'm working my way through a local cookbook (Vancouver restaurant called Vij's book) and keep having the same thing when starting out the curry recipes with his 'wet cooked masala' and hoping someone can help. As per the directions I start my spices (usually cumin seeds) for the 30sec or 1 min on med-high heat as suggested. It strictly says to make sure the spices do not burn. Then I put in the chopped onions which are instructed to take about 5-8 min at the same heat and turn a dark brown colour. I end up having to turn the heat down so the cumin in the pan doesn't burn but then the onions take way longer to brown than the suggested times. I can tell for sure something isn't working as when I use black mustard seeds in the spices the instructions say if they start to pop they are burning-well I get the onions in and the seeds stop popping initially but then if I do not adjust the heat they start popping again. Can I leave the heat high and somehow stop the cumin from burning? Is it possible I'm not using enough fat (I use either canola oil or ghee)? Is it the pan I'm using (I have a nonstick good quality fry pan)? I really want to get this right as I think the big difference between my version of the food and restaurants in how much deeper brown they get the onions compared to what I can before my spices burn. After this the instructions read that the chopped tomato goes in after until the 'oil glistens on top' I haven't quite figured out if I've got oil on the top or not but again the recommended time seems too short. Any help is appreciated!
  10. I'm new to enjoying Indian food, and have fallen in love with Chicken Tikka Masala, which has a delicious somewhat creamy and spicy sauce. In searching for recipes, I see that half call for cream and half don't and I'm wondering, what is the norm? Does it usually have cream? Any suggestions for a good cookbook or resource for a classic recipe for this and other Indian dishes? I think I might like to try making Naan too. Oops, I just realized that maybe I should have posted this on the India thread? Sorry if this is in the wrong place. Pam
  11. Hi, I thought some of you might be interested in this backyard Tandoor oven I made at my house. Well, here it is in pictures: Started with a base of firebrick. An inverted clay pot (the biggest one I could find), and cut off the bottom part. Reinforced the pot with fireclay mortar (in case the temps got too much for the pot; so far no cracks). Now I have the pot enclosed in a square housing made of hollow blocks and insulated with perlite and sand (loose). It's important to insulate so the heat you worked so hard to accumulate does not escape. The "bricks" are just for decoration. They're not real bricks. It's all done. It took me and 2 Masons 1 week to complete. Here's the side vent for air (to keep the coals burning) and for cleaning out ashes. The opening to stick the skewers in and cook the food. My skewers and spit. All homemade (machine shopped). A close up of my skewer and spit. Getting the fire started Full blast! 500 degrees Centigrade. Well, hope you can come over for some Tandoor cooking! Regards!
  12. On a recent visit to Austin our friends treated us to an excellent dinner at Bombay Bistro. Both food and service were very good. Honestly, after several disappointing experiences at various Indian restaurants in the DFW area I was somewhat skeptical as we walked into this restaurant located in a strip-center. It only took a minute for me to change my opinion. I was impressed with the clean and uncluttered look of the place. There was no mingled aroma of spices and fried onions lingering in the air. The tables were neatly set with clean cutlery and cloth napkins. The menu featured typical Indian restaurant dishes along with several not so typical but authentic dishes. The menu contained mostly northern Indian dishes, along with a few southern Indian specials. The wine and beer list was quite long, and also contained some interesting mixed drinks under the title "magic potions". They had some interesting names - Bombay margarita, Jaipur Royale, East India Company and so on. My husband ordered a Bombay Blues- infused Bombay sapphire gin dirty martini with jalapeno stuffed olives. A martini with a hint of jalapeno heat.- a perfect combination- was his verdict. We ordered several dishes and shared. The curry dishes came with servings of rice. Kerala shrimp curry was the favorite at our table. Chicken vindaloo was quite spicy as the name vindaloo suggests; flavors of spices were well balanced and it was cooked just perfect. The tikka masala was good too, but the chicken pieces were not as tender as in the vindaloo. We also ordered Methi aloo, a mildly spiced vegetable dish made with fenugreek leaves and potatoes; a dish you don't usually see in a restaurant menu. I had tasted some excellent version of this dish at the homes of my Gujarathi friends. Bombay-Bistro's version was equally good with subtle seasoning and no excess oil. We enjoyed it with paneer kulcha and naan. We were so full, we did not order any dessert or tea or coffee. Will certainly go back there the next time we are in Austin. I certainly hope they would open a branch in the Dallas area. Menus and directions are on their website bombay-bristro.com.
  13. I am a Chai nut, but I've recently been told to keep away from milk for certain health reasons. Does anyone have good advice on a solid Chai recipe that can be either made with a milk substitute or just water?? Thanks!!
  14. Hi, can someone give me a good basic recipe for curry powder, I've looked around and the more I look the more confused I get. Thanks
  15. Hi All, I will be having a dinner party next week and was looking for guidance on the kind of things I can do to try and make it a success. I have 4 guests and there will be myself and my partner present too which will make a total of 6 people. The dietary criteria are: i) One guest is pregnant and is not keen on beef or mussels ii) All guests are non-veg iii) 3 meat-oriented males I myself am Punjabi but grew up in London and have only recently moved to Hong Kong. Asian ingredients are quite easily available here and my cupboard is already pretty well stocked with dry spices. My initial thoughts were to prepare a Punjabi/North Indian feast possibly including some of the following: Tandoori lamb chops (prepared on my charcoal Weber bbq earlier in the day and then warmed up at dinner time) Seekh kebabs (same prep as above) Tandoori chicken (again as above) Lamb or chicken curry Vegetable side dish Pullao rice Raitha Pickles Not sure about the spelling but Gajjrela (cooked carrot) dessert Currently I think the menu may be TOO much meat based so I may want to think about some lentils or fish dishes. Does anyone have advice on what I am preparing or recipes for the above. I have a lot of cookbooks but if someone has a 'killer' recipe, I would love to hear it ! Also I would prefer to prepare as much as possible in advance so I can enjoy the party myself :-) Rgds Rick
  16. Indian fusion Chinese restaurants are quite popular in NYC these days. Dishes like Lollipop chicken: Crispy fried-chicken drumsticks with a tangy sauce. Manchurian: Lightly battered meat or vegetables in a dark, gingery soy sauce, and Hakka noodles: Spicy pan-fried noodles are some of the hottest selling plates. Is this real deal Indian/Chinese like they served it in India? Or this some just some trendy gimmick.
  17. Diwali is on Tuesday ,November 1st.What is everyone cooking?Any special dishes-Mithai,namkeen etc? Diwali Lunch in my home always consists of Puri,Kachori(either urad dal,or potatoes),Alu-Gobhi,Bhindi,Boondi Raita,Rase vali Alu ki sabzee,Kheer,and sooji Halwa.All this is cooked without any onions and garlic.The tadka is a very simple hing and jeera,but still everything tastes just great. My mother always made tons of gujhiya,gulab jamuns,barfee,mathri,sev,chakri etc.I can never make all that stuff,but i try to make atleast a few things.So this year ,i plan to do gujiya,gulabjamun(from scratch-with mava),coconut laddu's and mathri. I would love to know what others are cooking up and how they will celebrate Diwali.
  18. We have a some fresh mango pickle that we brought back with us from Chicago. When we were in Chicago we ate it with the rest of the haul from Malabar Catering: avyial, long bean thoran, beef curry, fish in banana leaves, palappam and a besan/yogurt soupy stuff I would love to be reminded what it is called. We had to pass up the kerala style dal and the mutton curry since there were only four of us! Sigh. Oh, for Malayalam food in little old Portland, OR. So now I'm wondering what I should make to eat with the pickle that survived the trek home. I assume I've only got a few more days with it, since it's the fresh crunchy kind. Suggestions? thanks, trillium
  19. I'm looking for an indian buffet place near chinatown area. Any suggestions?
  20. 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 seek mean lamb? Or does it just mean ground? And what does sish mean? Would really appreciate some enlighted comments on this one... Thanks! Edit: Okay, I snooped around a bit, and have found that "Sish" is a generic term for anything that's skewered, possibly of Turkish origin. Wikipedia lists "Seek" as Pakistani in origin, but it doesn't say anything about the word's original meaning. So I guess what I'm asking is, does seek mean minced, or lamb, or something else?
  21. I'm trying to work out what a particular fruit/vegetable that I saw in a local asian (indian/pakistani) grocers is, can anyone help me? It is quite a bright slightly lime-ish green (with yellow tints), about the size of a large kiwi fruit and the skin is spiky & tough looking. It was also floating in a tub of water! It is more spiny than a lychee, but the spikes aren't as long as something like a rambutan. It was near the vegetables rather than the fruit, so I assume its a vegetable, but I can't be sure! I did actually try asking someone who worked there but he couldn't remember, although he was quite young so maybe not the best person to ask! I know that the owner is quite friendly & helpful, but he hasn't been around the shop recently to ask. Anyone have any ideas? And if so, do you have any recommended recipes/serving suggestions? Thanks!
  22. JHlurie and I went to check out the Indian Food Fair at the Sadhu Vaswani Indian Cultural Center in Closter today. Terrific food all around. Sadhu Vaswani Center 494 Durie Avenue Closter, New Jersey 201-768-7857 Some Indo-Chinese food to start off Chowpatty Chaat The Dhosa Man Dhosa Filling Dhosa Vedai Vedai with soup and coconut chutney Samosas The Hindu God Ganesh bringing good luck Pickles for sale Kulfi Dessert -- Indian ice cream with rosewater and glass noodles and crushed ice Falafel, Indian Style
  23. I love the fresh green chili/cilantro/mint condiment (relish/non-cooked chutney) that is offered at some Indian resto's, one place has a tub of it at the till (sort of a fast-food type of establishment at the mall), and I load up on it before going to my table. I've been searching for a recipe, and am wondering if anyone here might have one available. I know it doesn't have mango in it. I think there is green chili, mint, cilantro, onions?, garlic?, tomato? ....... spices? Would anyone know the amounts of the different ingredients etc., for a reasonable size for one persons use over a few days? Oh, and I could eat lots, with whatever, I love it! TIA ETA - p.s. sorry about the spelling mistake, should be desperately, but I don't know how to correct the topic.
  24. 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
  25. Hi guys, I was wondering if any of you knew what we could use as a substitute to Khoya? Ricotta cheese and paneer mix is what I was thinking...but aint sure. Rupen
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