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39 posts in this topic
By Phill Bernier
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 if someone could clear this up for me and perhaps answer a few questions. This is my understanding of bhunooing so far:-
Essentially, this is a method of releasing essential oils that are cooped up in your dry spices and leaves too. The types of spices used are the hard spices such as cumin seeds, cloves, cinnamon, mustard seeds etc. As I understand it powdered spice can be added, but nearer the end of the bhunooing process.
The thinking behind this method is that spices take on moisture over time which dilutes the essential oils in the spices. By slow frying the spices you are gently evaporating the water and releasing the concentrated essential oils from the spice which enhances the power of spice, giving it more punch.
The bhunooing process can be used to make a vibrant base for your gravy. To do this, heat a good amount of oil on high and then bring it down to a medium heat. Add your spices and onion and slowly fry until the onion turns a light brown. At this point add your liquid/ gravy.
Some questions that I have are:-
Why heat the oil to hot and bring to medium? Why not just heat to medium? Does bhunooing always have to include onions? The first time I tried this, the onions absorbed all of the oil after a while - is this okay? Or does it mean that I used too much oil? Is this the same, or does it have any relation to the bhuna? I have come across articles and recipes that refer to bhunooing and suggest that it's (perhaps) just the process of slow cooking ingredients on a flame/ hob - is this correct? How long should I be frying the spices for? I would be very grateful for any help you can provide.
Thank you in advance
"Flavours of Delhi"
By Guest nimki
I just finished reading Flavours of Delhi. It was an interesting concept, though I found the descriptions too sketchy.
Two points of note in the book -
1) Connaught Place persistently spelt as Connuaght Place
2) Description of Kachri as a dried melon, being used as a souring agent.
To the best of my knowledge, and I do know about Kachris, they are small fruits (about the size of a large ber) that grow on climbers, in Haryana and Rajasthan. Both the fresh and dried kachri are eaten in different forms. The most delicious cooked chutney is made out of dried kachris and it is very popular in Haryana, though I haven't heard of it being eaten outside of the state. (It is also a bit of an acquired taste).
Another thing I've heard described as kachri is by Punjabis. They refer to slices of baingan, dipped in a besan paste and deep fried, as Kachri.
My question is, has anyone heard of a wild /dried or any other kind of melon called kachri?
Or was it a factual error?
By Suvir Saran
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 a good Dosa?
What do you think the perfect Dosa should be like?
What should the Sambhaar have in it? What consistency should it be?
What should the chutney be like? What chutneys would you like to eat it with? What do you think are the authentic companions to a Dosa?
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