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  1. Poha can be bought in Indian stores as Thick or Thin Poha. It is flattened rice and is used in India for making Poha that many eat as a pilaf (a snack pilaf that is) or even into Chivras/Chevros (Indian version of trail mix). Do you use make Poha? What recipe do you use? What all do you add to the Poha? Have you used Poha to make anything other than the usual stuff one sees in Indian homes? For that matter, what is the usual for you?
  2. I thought I'd share with you my experiences in building a Tandoori Oven in a beer keg. I have always been a fan of Indian food, even from a young age. I just love it hot and spicy. When I was a teenager I tried out for a job at the local Indian take-away making Naan bread. Needless to say, I couldn't hack the heat and resulting burnt arm! However, my interest did not dwindle in Tandoor cooking. Why in a beer keg you ask? Because I had one sitting in the shed for about 10 years taking up space. I'm not even sure how got it in the first place (or why), but I'm guessing I had some crazy idea abou
  3. Hi, I just want an Indian perspective on this topic for a couple of questions. I know that Hyderabad biryani was the most recognized biryani and I will be going to Indian really soon. Here a Video that I found on YouTube about Hyderabad biryani https://www.youtube.com/watch?v=GhajwFlquPk Questions: 1. Why did they put so many ingredients in the process of making it? 2. Why did they put curd in the biryani? 3. Why did they put in white rice on top and not mixed? 4. Why did they pour hot water in the chicken?
  4. So, I finally got my paws on a copy of Dastarkhwan-e-Awadh. There's a nice recipe for this extravagant masala "available in. . . a few selected shops in old Lucknow" in the glossary. It calls for both jarakush and baobeer. Anybody know anything about these critters? Also, many of the recipes finish with a combo of keora and mitha ittr. Can anybody tell me anything about mitha ittr? (Other than it's a sweet perfume? )
  5. Is now being served at Selfridges as a part of the Indian festivities. A friend just came back from London. He said it was the best Rabri he has ever eaten, period. Have any of the UK members tried it? What is the feedback? Worth coming to London for? Honest answers please. For you know I will do just that.
  6. What are the traditional dishes of Mughlai cuisine? What ingredients are typical?
  7. Breakfast in India vs Breakfast in our homes outside India My breakfasts have varied from the time I started to cook for myself instead of just enjoying my Mother’s cooking. At first they were a mix-match of meal fixings, or just dinner leftovers. Or the good old breakfast cereal and milk. But as the years passed and I was more organized, the meals I enjoyed in my Mother’s home began to swim in my memories. And I began to prepare those for my family. However, I am no amazonian chef, so depending on the hectic nature of the days plans, I switched back and forth from convenience with taste
  8. I have recently made trips to a Dosa spot that has been praised quite a lot around this site and elsewhere. I was terribly dissapointed. Dosas are one of my favorite foods. It is a pity that Indian restaurants in NYC have really not shared the magic that can come with each bite of a Dosa. Some friends of mine that have traveled to India and had loved Dosas even before making that trip, came back never wanting to eat American Indian Dosas again. There is such a marked difference. Why is that so? What makes them so different? Where do you find your favorite Dosa? What are you looking for in
  9. Which are the pickles you have in your pantry right now? Which are the ones you dream of? Any recipes? Any secrets? Any reading material? Please share - as Monica says Inquiring minds want to know...
  10. Do you guys have any experience using these "Roti Maker"s? So far, using Google, I have found a "Revel" brand Roti Maker and a "ChefMaster" branc Chappathi maker. Any experience using these or any others? Here's the Revel Roti Maker, Model #360: Here's the Chefmaster Chappathi Maker, Model CM01:
  11. 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
  12. Lately i've been wondering about the use of food colouring in Indian food. Is there a traditional aesthetic use of it, or is it maybe to reproduce the colour that chilli powder or saffron would have given to a dish?
  13. When was it? Where was it (restaurant, home or other)? How did it come about? What did you think of it? What did you like most? What did you not enjoy at all? Was it love or hate that first time? How did it change your eating habbits, or has it? Have you ever cooked it at home? Have you introduced it to other non-Indians? What have their first reactions been? What dishes do you think ought to be used for the first introduction to this complex and varied cuisine?
  14. 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?
  15. 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
  16. 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
  17. 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.
  18. I drive through Newark Avenue often and notice all of the Indian restaurants and stores. I have not gone to any of them in years, and need some help. Are there any standouts? Thanks, Joana
  19. 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
  20. 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,
  21. We had an early lunch at a little Indian/Nepalese place last week. I satisfied my craving for poori, potato masala, and a cup of chai, and my husband had some kind of Nepalese vegetable curry, and a Nepalese spinach salad with roasted soybeans. Now I have questions. 1) The spinach salad was like cooked spinach wrung very dry, with (according to the menu) roasted chopped soybeans on top. To me these tasted almost exactly like wasabi peas, except not as pungent and not lurid green (they were regular tan soybean color). Definitely a horseradish type of flavor. What was it, and is this common in
  22. Okay I'm about to make some khichdee, which is basically a porridge of moong dal and rice. Can I do this in the rice cooker on the congee setting? Will the moong dal clog it up and make a horrific mess? I rather suspect the answer is yes but am tempted to try it anyway.
  23. Just wanted to let you all know about Angeethi it's across from Tortilla Factory and We went there today for lunch and they had shrimp, goat, chicken 4 ways, chaat bar (always) tons of free lassi and other drinks, rice pudding and gulab jamun desserts, rice 2 ways and 3 types of breads all for under $30. w/tip for 2! It was a fine way to break a diet IMHO! Happy holidays to y'all and you really need to get over here especially on a Saturday they have made-to-order omelets and other goodies too
  24. I will be on a liquid diet for the foreseeable future, so I want to come up with creative ideas on what I can eat other than cream of name your vegetable soups. There can be no chunks, seeds, or other bits in the food. I will pass everything through a strainer just to be safe. It has to be thin enough to drink. Lassis were mentioned in another thread. I was wondering what Indian dishes I could have while on this diet. Thanks! Dan
  25. I have made Chicken Dum Biryani at least three times. Twice on the stove and the third time in the oven. The problem I have every time is that after the allotted cooking time is done and I take a fork to check the bottom of the pan to make sure the chicken is done, there will be juices at the bottom of the pan instead of it being dry. Since there shouldn't be juices once its cooked, I end up cooking it for another thirty minutes or more which cooks away the juices but also dries the chicken. What am I doing wrong? I do marinate the chicken the night before in yoghurt. Would using less yoghurt
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