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Found 988 results

  1. I have been trying to make Mishti Doi . I have made two variants so far a.Reduced a liter of full cream milk to half the qty or lesser and the sugars in milk have caramalised turning milk light brown and thicker .caramalised around 1.5 cups of plain sugar added cream to make a caramel sauce , waited till it cooled down and mixed it with milk .Allowed it to cool down until it was warm to touch and added a spoon of curd[mixed well] and poured into a earthern ware pot . b.same as above without cream . In both cases they dont set . I have used set curd from Britannia,Nilgris,amul and nandhini . I have also used loose curd from nandini . No luck I have tried referring to Harold Mcgee's book to see if I am doing anything wrong ,no luck ... I have also verified with a thermometer to hit 40C before I added a spoon of curd . I have heard Mishti Doi is rarely made at homes[i am not a Bengali] . Any help is deeply appreciated
  2. Had lunch recently at a local Indian restaurant and decided on getting what was labeled simply "Paneer" on the menu. When it came out, it was what I was expected, curried spinach with paneer, but when I started researching it later on, I came across two different names for what appears to be spinach with cheese, Palak Paneer vs. Saag Paneer. Is the difference in name regional? Are there subtle differences in these two dishes? I also noticed that spinach with chickpeas can be referred to as Palak Chana vs. Saag Chana. I guess I'd just like to know which name to use when I am describing the dish. Thanks!!
  3. Do you make any Indian dishes in which you use curry powder? If not Indian, what other dishes have you used it in? What brand do you like? Do you toast your curry powder? Do you every make it at home? Is there a recipe for it that you like?
  4. I now have some kingfish from my Indian grocer. He recommended a masala mix that he carries. He explained how to cook it all, but I wonder if anyone else has any ideas.
  5. Good morning. My wife has thrown down the gauntlet and asked me to make vada, idli and sambar for her this weekend. The vada and idli are no problem, but I need help with the sambar. I have been searching through eGullet, the interweb and my cookbooks, but so far, no luck. I would appreciate it if the kind people here would post their favorite recipe and tips for making sambar. Thank you! Dan
  6. How do you make your favorite Chicken Biryaani? Where did you get the recipe from? What makes it good? Different? What restaurant serves the best Chicken Biryaani?
  7. Ghee is the purest form of fat made from butter. It is mentioned prominently in the ancient Hindu scriptures. These texts have been dates back to at least 5000BC. Ghee is clarified butter made from the milk of cows and buffaloes in India. Ghee made from cows milk is called Bariya ghee (great ghee) or even Usli Ghee (real ghee) In days past when refrigeration was not available, ghee was the way milk and butter were kept from spoiling. Some Indians, break the norm and prefer using buffalo milk for it keeps the ghee from turning less and the end product is also lighter in color and less smelly.
  8. Where are your favourite places to shop? I'd love to hear about your favourite independent shops, that might sell things like burnt sugar syrup, and other West Indian ingredients that aren't likely to be available at a standard supermarket. Charley's on Morningside was mentioned in the Black Cake thread on the baking forum. I realize there are a lot of shops in/near Kensington Market, Eglinton West, Oakwood & St. Clair & Scarborough, but was curious if anyone posting has any shops they go out of their way to visit. Thanks for any suggestions!
  9. I love the use of Basil in Thai cooking. Even though Tulsi is very Indian and used in tea and other concoctions I am not familiar of its use in any main dishes. Does anyone know Indian reciepes with Tulsi. Thanks bhasin
  10. I will have one night for dinner on my own in London in March, and will be staying at the Paddington Hilton, which is not my usual neighborhood. Can anyone recommend a good Indian restaurant nearby? I will have spent a week in Cornwall and decent Indian meals are pretty thin on the ground down there. Thanks!
  11. What would you make with yogurt?? How do you use it in your cuisine? What recipes do you have that include it? Where did you get them? DO you make your own dahi? What tricks do you have for a good jamun (starter)?
  12. A colleague at work yesterday was telling us about the drumstick plant, something that is apparently in every kitchen garden in Kerala, where he is from. A little googling revealed a picture of a vegetable I didn't recall ever seeing in the Indian groceries I've shopped in, and it's strange enough that I think I would have noticed it. Wikipedia has a good picture and basic description of Moringa oleifera here. Apparently the leaves, stem, flowers and fruit are all edible. Does anyone know if this is grown or imported into the US?
  13. Hi, I have a friend who tells me there is something called white butter. I have tried googling it, but can't find anything about it. What is it and is there a western equivalent. Thanks
  14. Howdy! I have some general coconut questions concerning picking out and opening a coconut. Does Indian food usually/aways use brown coconuts, or sometimes green or does it not matter? Is there any way to tell before you buy it if the coconut is rotten, or do you just have to open it and taste the water? I look for uncracked heavy coconuts that you can hear the swishing of the water inside, but this has been fallible. Julei Sahni says cracking a coconut using the back of a knife or cleaver is dangerous. She recommends piercing the eyes, baking it for half an hour, wrapping it in a towel, whacking it and then whacking it some more. I've tried it both ways and much prefer whacking it with the back of a knife to baking it. Why is this unsafe? What body part of mine am I endangering? Should I be wearing goggles? A gauntlet? Chain mail? Buying life insurance?
  15. Im taking my old man down to watch a spurs match in the new year and he likes a curry so i thought i see what London has to offer in terms of Indian food. Whats your favourite place? I hear Benares is closed for a bit because of that fire but im going in the new year so it should be open again should you want to include there. last indian i had in London was awful no doubt about that, london better provide this time.
  16. Apna Bazaar located in 2812 Audubon Village Drive in Audubon, Pa (610-635-1550) Is a JAM PACKED, Clean well stocked new Indian Pakistani grocery store in the burbs. It has so so much for a suburban market, many many frigerator and freezer sections PACKED with many different selections. Fresh Veg, big spice aisle, housewares etc. Check it out.
  17. This is my first post on eGullet, so first I'll say Hello. I've recently discovered the delights of homestyle Indian food. I'm completely overwhelmed! There are so many regions and new ingredients and recipes and variations. And even the same food goes by different names and different spellings. It isn't easy! I hope you'll bear with me, because I'm sure to have many questions. But I truly want to learn -- so please let me know if I say something dumb. It wouldn't be the first time! My first question is about turmeric. Even in the same shop, there are bags of it that are rather yellow, ranging to gold, dark gold, and almost orange. Does the colour reflect the taste? If so, which is considered best? Or does one choose on some other basis? In the past I've occasionally bought some that tasted somewhat more bitter than usual. Is there a way to avoid that?
  18. Planning a trip to Chicago and looking for food that is unavailable here. Top of my list is Indian not of the buffet line variety. I am hopeful! Thanks for your input.
  19. 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 ingredients they carry that you have had a hard time finding in other places? How's quality, and how's the service?
  20. Every now and then since December 2004, a good number of us have been getting together at the eGullet Recipe Cook-Off. Click here for the Cook-Off index. For our third Cook-Off, we've chosen Indian lamb curry. Yes, it's true: that's a huge category for a cook-off, and saying "Indian" is about as stupidly broad as saying "American." However, like gumbo, there are some basic elements to most of the many, many permutations of this dish, and several cook-off participants wanted to start cooking Indian at home with several options. So, instead of choosing a specific lamb curry, I thought that having a conversation about those different permutations (like the gumbo okra/roux discussion, say) would be interesting and fun. I also wanted to avoid too particular ingredients that some of our cook-off pals can't get in certain places. A few things that we can discuss, photograph, and share include: -- the spice mixture: If you've never toasted your own spices, then you have a world of aromatic wonder ahead. I'm sure many people can share their ingredients, ratios, and toasting tips for curry powders that will blow away the garbage in your grocery's "spice" aisle. We can also have the ground vs. whole debate, if there are takers! -- the paste: many curry dishes involve frying a blended paste of onion, garlic, and/or ginger, along with the spices, in oil or ghee (clarified butter). I found that learning how to cook that paste -- which requires the same sort of patience demanded by roux -- was the key to making a deep, rich curry. -- accompaniments: rice dishes or bread (I have a pretty good naan recipe that I'd be glad to try out again). Here are a couple of related eGullet threads: lamb kangari a lamb and goat thread If anyone finds more, post 'em! So: find yourself a leg of lamb to bone, sharpen your knives, and get ready to update your spice drawer!
  21. I've recently been trying different brands of Darjeeling tea, and noticed a big difference in taste. Can anyone recommend any particular brands (or web stores) to try? Thanks!
  22. I love Indian food, and I've lived in NYC all my life, but I still haven't really found a truly extraordinary Indian restaurant in the city. I'm finally going to check out Chola tonight, which I'm very excited about, but I'd still love to hear everyone else's thoughts and recommendations. I am ready to begin questing for a favorite. Plus, I couldn't find a thread that really gathered together a list of everyone's favorite Indian restaurants yet. So, let us remedy that gap in our collective knowledge: What do you think is the best Indian restaurant in NYC? And why?
  23. Another installment in my continuing exploration of Indian foods - I bought some frozen porotta from my Indian grocer. The directions say microwave on high @ 2 minutes on the first side, 1 minute on the second (after defrosting). This makes a hard, crunchy, flaky bread. Is this what it's supposed to be like? I only really know about naan, which is soft. Is this texture correct, or do I need to not nuke it quite so much? (Edited to correct punctuation)
  24. Welcome to the India: Cooking and Baking forum! This forum has a number of great resources for members, whether you're a novice or an expert. One of those resources is our online culinary academy, the eGullet Culinary Institute. Please take some time to look through the topics presented here and feel free to attend the course that interests you. Beginners Guide to Regional Indian Cooking Course and Q&A A Sampling of North Indian Breads Course and Q&A A Sampling of South Indian Breads Course and Q&A
  25. A native of India has opened a small greengrocers close to my house. He is about to start carrying fish. He had a small sign up today, and darned if I can remember what they were except king fish, sardines, and anchovies. I gather he's actually importing them from India. What kinds of fish are commonly eaten in India?
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