GI Cusines GI Cusines http://www.gourmetindia.com/index.php Thu, 04 Mar 2010 19:26:36 +0000 5 Chana http://www.gourmetindia.com/Chana-t1249.html Fresh green chickpeas/Hara Chana/Fresh Green Garbanzos are dried in the sun, and we get Kala Chana/Black Chickpeas. When these dried Kala Chana are skinned and split we get Chana dal/Bengal gram.
But when the dried Kala Chana is roased, and the skinned and split we get Bhuna Chana/Dalia/Roasted Chana dal/putnala pappulu.

I have a doubt, in the above process of the chana, where does Garbanzo beans/White chickpeas come? How do we get them? I mean do some fresh green chickpeas dry into white garbanzos and some into black chickpeas? and when the white chickpeas are skinned and split do we get bengal gram/chana dal just like we get from kala chana?

Please clear my confusion.
Thanks.]]> Thu, 04 Mar 2010 19:26:36 +0000 http://www.gourmetindia.com/Chana-t1249.html Gourmet food India market http://www.gourmetindia.com/Gourmet-food-India-market-t1248.html
What is the Gourmet food India market Size?
Who are the players domestic and industry?
Which are the sectors picking up traction?
Which are the sectors showing positive sign to grow in the future?
What are types of product fall under Gourmet food category?
How fast is Gourmet food industry growing in India Vis a vis organised food industry in India?
What is the consumption of gourmet food by the consumers?
Which cities are more positive for gourmet food business?

Some of the product that will fall under gourmet food are
a) Cheese
B) Wines
c) Chocolates
d) Cookies
e) Cakes


Requesting all the members give inputs on this topic for everyones knowledge. Please contribute your knowledge and understanding with data and facts.
Looking forward to everyones contribution.]]> Thu, 04 Mar 2010 18:51:13 +0000 http://www.gourmetindia.com/Gourmet-food-India-market-t1248.html Honey http://www.gourmetindia.com/Honey-t1245.html



MRP: Rs. 65/- for 200 gms
Marketed by " Honey Hut " at The Mall, Shimla. www.honeyhutindia.com
Processed & Packed by - Kashmir Gram Udyog Sangh, G.T.Road, Doraha-141421, Ludhiana, Punjab]]> Tue, 02 Mar 2010 04:48:14 +0000 http://www.gourmetindia.com/Honey-t1245.html Domestic automatic bread makers http://www.gourmetindia.com/Domestic-automatic-bread-makers-t1224.html

Quote

Having shifted to Mysore from Mumbai recently, I find a peculiar problem here. Local bakeries sell "sweet bread" when you ask for ordinary bread. Ordinary bread is called "salt bread" and is available but less frequently and one may need to go and ask at different places. I have seen a number of websites that offer automatic breadmakers, mostly American. there are also Japanese and Chinese brands. Some questions:
1. Are they available in India? Where? costs?
2. Which are the best brands, in terms of usage and sturdiness?
3. Do they run on 220V. What about guarantees/warranties?
4. How good are they in practice? I remember an early "washing machine" that came on the market some thirty years ago that was little more than an asymetrical churning machine. It made damn good lassi but it did nothing much about its primary job of washing clothes! One does not wish to spend money on something inherently useless. Hence the query.


Sharad Bailur]]> Sat, 20 Feb 2010 01:38:20 +0000 http://www.gourmetindia.com/Domestic-automatic-bread-makers-t1224.html All Purpose Flour http://www.gourmetindia.com/All-Purpose-Flour-t1181.html Is Indian Maida the proper substitute for all purpose flour? Mon, 11 Jan 2010 05:06:49 +0000 http://www.gourmetindia.com/All-Purpose-Flour-t1181.html Slow Cooker http://www.gourmetindia.com/Slow-Cooker-t1177.html Jattwhisky has posted about paaya and that is ideal. What else? Would a biryani be possible? I'm wondering. Some (google result) sites suggest using wild or brown rice and do not recommend regular white rice as it would turn to mush / porridge in slow cookers, and I can imagine that.:rolleyes:

Any other suggestions or recipes and experiences?:)]]> Tue, 05 Jan 2010 17:11:57 +0000 http://www.gourmetindia.com/Slow-Cooker-t1177.html Turkey http://www.gourmetindia.com/Turkey-t1167.html
Turkey Purchasing Pointers from the National Turkey Federation

Whether purchasing a fresh or frozen turkey, consumers can be confident they are buying a quality product. The decision of which to purchase is based on personal preference in price and convenience. Oven-ready fresh and frozen birds are tucked into snug, air and water resistant plastic wraps immediately following processing. Air is removed as bags are sealed and shrunk so they fit the turkey almost as tightly as its own skin.

Frozen turkeys are flash frozen immediately after processing to 0 degrees or below and held at that temperature until packaged. The meat, once defrosted, is virtually at the same freshness as the day it was processed.

Fresh turkeys are deep chilled after packaging. They have a shorter shelf life and are, therefore, usually more expensive.

Whether you buy a fresh or frozen turkey, proper cooking and handling of the bird will ensure a delicious holiday meal.

Frozen Turkey:

* Store at 0 degrees F. or below.
* Purchase during special value sales and store the bird in the freezer until the thawing time begins.
* Thaw under refrigeration, in cold water, or the microwave. Refrigeration: Allow approximately 24 hours per five pounds to thaw in the refrigerator. Cold Water: Allow approximately 30 minutes per pound to thaw in cold water, which is changed every 30 minutes. Do not use warm or hot water and be sure to change the water every 30 minutes. Microwave: Follow the microwave manufacturer’s directions and begin to roast the turkey immediately following the microwave process.

Fresh Turkey:

* Stored at 26 degrees F. and above.
* Purchase for convenience because thawing is not required.
* Cost may be slightly more due to special handling required by the store. Order in advance to be assured of availability.
* Place fresh raw poultry in a refrigerator that maintains 40 degrees F and use it within the time frame on the package label or freeze the poultry at 0 degrees F.

Hard Chilled/Previously Hard Chilled Turkey:

* Stored at temperatures between 0 and 26 degrees F. In late 1997, new regulations created a separate category for turkeys in this temperature range, which had previously been labeled fresh. Cooks should treat this bird with the same care as a fresh bird and recognize this product has a shorter shelf life than a frozen product.

OTHER TIPS FOR PURCHASING AND PREPARING TURKEY:

* Processors may add convenience or value-added features to whole turkeys, including pop-up timers, net bags for easy carrying and self-basting solutions injected into the bird for added flavor. Consumers can choose which of these options best suit their needs.
* Purchase one pound of turkey per person to be served. This formula allows for the holiday meal plus a little left over for the prized turkey sandwich.
* Ensure that the packaging is intact and avoid purchasing a bird with packaging which has rips or tears.
* Save on supermarket specials by purchasing more than one turkey. A whole frozen turkey may be stored in your freezer for up to 12 months.
* Select the size of turkey based on number of servings needed. There is no appreciable difference between female (hen) and male (tom) turkeys in tenderness, white/dark meat ratio or other eating qualities. Hens typically weigh up to 14 to 16 pounds and toms 15 pounds on up, so choose the size which best fits the number of dinner guests you expect.
* Select alternative turkey cuts if you are having a small gathering for the holiday. Other turkey products which are readily available include a turkey breast, tenderloins, cutlets, drumsticks or thighs. Or ask your butcher to cut a whole fresh bird in two halves, roast one half and freeze the other half for a later occasion.

Turkey Roasting Procedures

Tradition and memories are key ingredients to the annual holiday dinner. The sterling silver is polished, the fine china used to set the table, and the table centerpiece made to reflect the special occasion. The aromas drifting from the kitchen bring back memories of the days of celebrations with family and friends. Our senses are awakened by these holiday dinners that feature the fragrances of roasted turkey and other holiday foods. Turkey and all the trimmings are the traditional choices for both Thanksgiving and Christmas in the majority of American homes.

The National Turkey Federation puts a new twist on the traditional roasted turkey with a classic, special-occasion recipe Herb Roasted Turkey with a Citrus Glaze. Fresh sage and marjoram are placed under the loosened turkey skin and the resulting penetration of flavors is worthy of a new holiday recipe tradition. Both sage and marjoram have long been paired with poultry and are time honored flavor combinations. Citrus flavors are quite complementary to the taste of turkey; continental cuisine typically calls for placing lemon halves in the cavity of roasted birds. Fresh lemon and lime juices are combined with dry white wine and brown sugar to create the citrus glaze brushed on the turkey. Since the citrus glaze is made with sugar, the browning process will occur quickly. Near the end of the roasting time, loosely cover the turkey with lightweight foil to ensure a golden brown turkey. The turkey platter is decorated with lemon and lime roses along with sprigs of fresh herbs. This recipe produces a flavorful turkey and if a stuffing is desired, a traditional bread stuffing would be most complementary.

Whether you try a new recipe or use a traditional turkey recipe, the questions frequently asked are, “How should I roast the turkey? ” “Should the turkey be covered with foil? ” “What is the correct temperature to roast a turkey? ” “Should I use a cooking bag? ” The National Turkey Federation recommends turkey be roasted by the Open Pan method in a preheated 325 degree F. oven until the internal temperature, as registered on a meat thermometer, reaches 180 degrees F. in the thigh or 170 degrees F. in the breast. Sherrie Rosenblatt, Director of Public Relations for NTF says, “The Open Pan dry heat method is the easiest and most reliable of all cooking methods and results in a juicy, tender, flavorful golden brown turkey. ” In addition the National Turkey Federation makes the following recommendations when cooking turkey:

1. Do not roast the turkey in a oven temperature lower than 325 degrees F. Poultry should be roasted at 325 degrees F. or higher to avoid potential food safety problems.
2. Do not roast the turkey in a brown paper grocery bag. Present day grocery bags may be made of recycled materials and are not considered safe for food preparation.
3. Do use a meat thermometer to determine the correct degree of doneness.]]> Tue, 22 Dec 2009 03:21:55 +0000 http://www.gourmetindia.com/Turkey-t1167.html Kashmiri Chilis http://www.gourmetindia.com/Kashmiri-Chilis-t1147.html
Thanx in advance
Phil]]> Thu, 26 Nov 2009 16:38:12 +0000 http://www.gourmetindia.com/Kashmiri-Chilis-t1147.html Masala Mixes http://www.gourmetindia.com/Masala-Mixes-t1153.html piece on this ancient Pasari ( Grocer).

The weather here is now cool enough to cook from these warming spice mixes.

Mutton would probably taste better in this hearty stew recipe but I had to make do with Chicken.




]]> Mon, 09 Nov 2009 16:14:44 +0000 http://www.gourmetindia.com/Masala-Mixes-t1153.html Zimbabwean Traditional Meal http://www.gourmetindia.com/Zimbabwean-Traditional-Meal-t1111.html

Mealiemeal (maizemeal)which is known locally as sadza. A beef stew made from brisket, shin or other cheap cuts of meat and the relish is chimolia; a type of hardy spinach which is cooked with tomatoes, onions and chillies. Beef is the preferred meat here, with goat a close second. Many of the local people will not eat pork, but when beef is not available, they will indulge.

]]> Fri, 09 Oct 2009 15:34:56 +0000 http://www.gourmetindia.com/Zimbabwean-Traditional-Meal-t1111.html