SMS Update

Chana

Thu, 04 Mar 2010 19:26:36 +0000

According to what I came to know, 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.

Honey

Tue, 02 Mar 2010 04:48:14 +0000

I got these two bottles of 200gms each of Honey from Shimla, on my last trip there, and I have to say, they taste amazing

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

More gluttony

Sat, 27 Feb 2010 03:13:07 +0000

Gluttony in Thailand

Sat, 27 Feb 2010 03:07:16 +0000

social media in India

Mon, 22 Feb 2010 13:31:46 +0000

We are trying to be part of the social media revolution

Gourmet India on the Washington Post

Sun, 21 Feb 2010 01:27:06 +0000

I Spice: Paanch phoron

Paanch phoron: You don't need much. (Suresh Hinduja)

If there is one spice mix that I constantly run out of, it is paanch phoron. Native to Bengal in eastern India, this five-spice mix is amazingly fragrant, flavorful and super-simple to use.

First, that incredible aroma that arises when the spice mix is sizzled in hot oil: It's as if someone took maple syrup and spiced it up with dashes of toasty cumin. Why? Because one of the most aromatic parts of this mix is fenugreek, and guess what fenugreek smells like? Maple syrup, I swear. Fenugreek is the star of this mix, but the other spices play wonderfully complementary roles: The cumin's smokiness sets off the fennel seed's sweetness, while both are countered by the nigella and mustard seeds' gentle bitterness. Sounds magical, doesn't it?

"It isn't about the individual spices," says Suresh Hinduja, a restaurant consultant who operates GourmetIndia.com, which is dedicated to discussing the nuances of Indian food. "The sum is better than the parts."

Traditionally, paanch phoron is made up of equal portions of the aforementioned spices, with one exception: Because one of the components, radhuni, is so rare, brown mustard seeds are usually substituted.

The mix finds a home in eastern Indian fish curries, vegetable sautes and lentils. When used whole, it is generally heated in oil first, which allows the spices to release their wonderful flavors and aromas, and then the rest of the ingredients are added. When it is used ground, it is generally dry roasted first and then used as a rub.

Full Article here

Recipe Request -- Nukti Kebab

Wed, 17 Feb 2010 20:22:45 +0000

Not sur if this is hydrabadi or Lukhnawi Shall be grateful if someone will post.
Thanks

Vegetarian Vs Non Vegetarian

Thu, 28 Jan 2010 23:10:35 +0000

Nice one!

Game~ Meal or No Meal

Wed, 06 Jan 2010 14:48:40 +0000

What are we reading ?

Tue, 05 Jan 2010 22:34:01 +0000

Needless to say the past two and a half decades, in the post-Reaganisque era, culure wars encroached on fundamental questioning of science in general and evolution in particular.

The Greatest Show on Earth by Richard Dawkins, is a dense book for non zoologist/biologist types yet worth reading -

Quote

In "The Greatest Show on Earth", Richard Dawkins takes on creationists, including followers of 'Intelligent Design' and all those who question the fact of evolution through natural selection. Like a detective arriving on the scene of a crime, he sifts through fascinating layers of scientific facts and disciplines to build a cast-iron case: from the living examples of natural selection in birds and insects; the 'time clocks' of trees and radioactive dating that calibrate a timescale for evolution; the fossil record and the traces of our earliest ancestors; to confirmation from molecular biology and genetics. All of this, and much more, bears witness to the truth of evolution. "The Greatest Show on Earth" comes at a critical time: systematic opposition to the fact of evolution is now flourishing as never before, especially in America. In Britain and elsewhere in the world, teachers witness insidious attempts to undermine the status of science in their classrooms.