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Showing results for tags 'Indian'.
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I've been noticing green[but not fresh]chickpeas in local N.Y. Indian markets lately.What is special about them,and how are they best prepared?Sprouted first?
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As-salaam alaikum everyone. Namaskar(am). Vanakkam. Adaab. Sat sri akal. Greetings from Northern California (USA). My name is Ronald N. Tan, but when cooking, I use my food name of "Tan Can Cook." I would like to start this post and topic for sharing and showcasing the various regional spice blends...
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Namaskar(am). As-salaam alaikum. Adaab. Sat sri akal. Vanakkam. Nomoskar. Salam! Hello from Northern California (USA). My name is Ronald N. Tan; I am a home cook (personal chef) with a laser-focused culinary interest in regional Indian, Pakistani, Bangladeshi, and provincial Iranian (Per...
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Inspired by a similar thread under 'General Food Topics', I wanted to know how many Indian cookbooks we collectively own on this forum. I have 43 right now, but I'm sure more will turn up from under the bed etc. I'm particularly curious about your collection Vikram, because you seem to own every Ind...
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First, My Commentary Shivaji Rao Holkar is the short form name of Maharajkumar Shrimant Shivaji Rao Holkar of Indore (aka Prince Richard Holkar). Shalini Devi Holkar (Princess Sally Holkar) is the Indian name via marriage of Ms. Sally Budd of Dallas, Texas. They met while being studen...
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I received a bookstore gift card and decided to buy an Indian cookbook (to fill in a noticeable gap in my cookbook collection). If you could own only one Indian cookbook, what would it be?
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By Tan Can Cook Modified and Adapted from Bilkees I. Latif and Pratibha Karan Serves 10 A decadent, slow-cooked boneless chicken with rich, fragrant, creamy gravy, Dum ka Murgh Nawabi is emblematic of the leisure and passion that define Hyderabadi cuisine. Root...
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Green or white? Or do you use the large woody brown ones? Does it make a difference as to what you may use? How do you decide which one you use in a recipe?
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I was surprised to learn how many varieties of cardamom there are and how widely they're used. Click on the links below for more details. The Cardamom universe is bigger than you think How to use Cardamom Left to right: green, black, Chinese, white, an...
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A few days ago a fellow punj who is more atuned to seasons than I, started talking about craving forthe baisakhi mela festivities of back home. Yesterday I heard from an old pal who is going to Kerela for Onam. So what are the special dishes and feasts for these occasions - I used to know this wh...
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Cafe Spice Namaste Lamb Dhansak This is the traditional dhansak recipe you can find on the greedy gourmet website https://www.greedygourmet.com/recipes-for-diets/gluten-free/dhaan-saak/ I have compared it to that in Cyrus Todiwala’s Cafe Spice Namaste cookbook, first published in 1988 from whe...
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Last night at The Brick Lane Curry House in NYC, I had a vindaloo which was excellent but didn’t contain potatoes. I asked the owner about this and he said that the inclusion of potatoes is inauthentic and due to a mistaken etymology, vind – aloo, the last part meaning potato. According to him the c...
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Goan Fish Curry I'm attempting to recreate something not a million miles from the Goan Fish Curry I'd enjoyed on Palolem Beach years ago. The curry used small whole clean fish (approx. 2" to 3"), boned and cooked in the sauce. Is anybody able to recommend a suppli...
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HI all - by popular demand I am starting this thread on premade spice mixes and other almost from scratch items in Indian cooking that we all use successfully. Please use this thread to post recommendations and how be sure to talk a bit about how you use the products. (This is not a discussion thr...
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Come on now, lets hear it.. what spicy chicken recipe (Indian inspired) do you love.. why? Is it the spicy chettinand? Chicken 65? Malabar Chilli Chicken? Your own creation? I have super selfish movites... I want to try something new -
On a recent visit to Bangkok I was served a Chinese dumpling with a dipping sauce of Worcestershire sauce (Lea and Perrins variety). Now you might ask why I am posting on the Indian board for information about a British sauce that I tried in Thailand accompanying a Chinese meal! The main reason is t...
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On the UK board we have been discussing the pro's and cons of certain "modern Indian" restaurants and it made me wonder if there is a discernable historical path that can be followed with food from the subcontinent in the way that one can see with the development of French food over, let's say the l...
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This is my take on a Lamb Bhuna, initially inspired by an Anjum Anand recipe, with some amendments to the ingredients and a couple more steps to the cooking process in line with other Bhuna recipes I have cooked over the years. If you prefer a milder curry remove or reduce the chillies from the i...
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I'm thinking of buying a wet spice/curry paste grinder. Any ideas on what brands are the best? Premier super-g, Preethi ??
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Hi There, I came across this term, Bunooing, which I'd never heard before. I had a look around to try and understand the method behind it, but came across a number of inferences on what bhunooing is and how it works, some of which were conflicting and a little confusing. I would be very grateful i...
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I make this a lot. Traditionally served with dosa, but great with all kinds of Indian food, even just scooped up with bread or pappads for a snack. Although it's slightly different every time, depending on the tomatoes and chillies used, plus the strength of the tamarind, it's easy, quick to make an...
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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,...
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My niece has just married and we are in Kerala as part of the celebrations. I wish I could have preserved the whole event in detail for eGullet, as I’ve enjoyed the posts of others so much. In particular I’m thinking of @chefmd's Mongolia blog and @sartoric's amazing South Indian report. Forget tha...
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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 , mysteriou...
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hi all. just started making paneer and i've read a recipe where you can use the old whey from a previous batch to seperate the whey from the curds in a new batch. i used lemon juice for the first batch. i've since used that whey for a new lot and it's turned out a lot more tender (kind of like phi...
