GI Cusines

St John's Bar and Grill

Fri, 03 Feb 2012 21:30:00 +0000

Was at St Johns for Dinner , Love the Curry Ketchup they server here , the best combination with Burgers or sandwitch .

Located ,

510 Lawrence Expy Ste 110
Sunnyvale, CA 94086
Tel: (408) 738-8515
Fax: (408) 738-3048

The Entrance ,

The Menu's laid out in front of you

You are here for the Burgers , Salads and Steaks !

The Sauces Honey Mustard (a little too sweet for my Liking) , Chipolte Ketchup , Curry ketchup (Love this one)

The Burgers , Had the jalapeno burger ! Spicy

last but never the least , ranch , makes an ordinary burger Awesome !

Attached Images

The foods of Karnataka

Fri, 03 Feb 2012 09:49:30 +0000

Thank you everyone so far who have contributed to helping me organize Indian tradiation foods state-by-state. I just finished visiting Kerala, and managed to taste a couple things. I couldn't find many of the items from the previous list due to most being breakfast/lunch dishes, and I went out at night mostly. I hope to have better luck in Karnataka. The 6 months India gastronomic trip continues to Karnataka. If you can, please help to sort the different foods to their geographic area, and obviously if there are mistakes, please let me know. Thanks again.

Coastal - * Patrode, * Neer dosa, * Appam * Beeja manoli upkari, tendli, cashewnuts poriyal* Jack fruit dishes * Maavina Saaru * Saala - * Manni - * Ole Bella (Palm jaggery) * Halasina/genasina Happala rulanv - phovu - Soda sharabat and ragi water - Buns, Goli baje, ambade, ragi dose * fish curry (mangalorian style), kokam juice - Kottige,bunce,akki uppittu,tambittu,nirulli baje,rave kadubu,kayi holige,holige, palav, Navayath cuisine: Ambut Lukha * Chambat Poli * Navari,* Shaofa pana appam,* Bhatkal Biryani * Amatya Godan * Shinonya Nevari - paramana - payasa - * Uddinahittu * Kashi halva * Patrode

South - Bisi bele baath, vangi baath - Benne Dose bread - saaru - karanji - garghe - Narali Bhat - Mangalore bajji - Maddur vada - chitranna (lemon rice) - sevian payasam - Jawar Rotti * Badanikai Palya * Variety of Pulses Palya * Red Chilli Chutney * Ground Nut Powder etc * visit the local KHANAVALIs * Mirchi * Girmit * Avalaki (Beated rice) Red Chili Chutney (Ranjaka) Karindi Kuchida Khara Phutani Chutney - Gural Chutney (Karal or Kare Yellu chutney) Dry Coconut Chutney - Peanut chutney (Shenga Hindi) Agashi hindi (Agashi – Flax seed) Green Tomato Chutney # Maavinkaayi chitranna - # Nimbekaayi chitranna -Gunpongalu - # Kaayi chutney # Maavina chutney - # Heerekai chutney # Eerulli chutney - # Uddina Bele chutney - # pudina chutney- Majjige Huli- kaaLinna saaru-Huggi - Vangibath - uppithu - * Kajjaya - * shenga unDe - * paayasa - (kaayi/shenga hOLige) * Haalubaayi - * sheekaraNi - * Damrottu - * Kunda from BeLagaav - * Senige Huggi (Shikaripur near Shimoga) - mandige - * kesaribhath/Sira * Hayagreeva - * Paramanna - * Mamu Puri * Maldi - baaLaka - Malendu cuisine * Kaalu kadabu, Chattituttu, Kesuvina Gantu- (hanubalu) * voththu shaavige with ghasghase paayasa or kaayi haalu - * votthushaavige uppittu - * Halasina haNinna dose - * Akki Tari Kadabu - * Angu or Thode-daaga * Haalu Payasa - * Haalu Hittu - * Kaadu mavina haNnina saaru - * kaapi/Coffee- (Somawarapete, Sakaleshapura, Mudigere, Chickamagaluru taluk and western part of Belur and Alur taluks in Hassan) -

North - Enne-gai / Tumbu-gai - Shenga/Ellu chutney - jhunuka - Jowari roti, badanekai curry, kosambari, sheera & junakai - Jolada rotti

Unsorted: kolumbu - Kesari Bath, Chiroti - dharwad Pedhas - - Raagi and Akki Rotis - Jackfruit buns (Halasina hannina kadubu) - Jackfruit pancake (Halasina hannina dose) - Tender mango chutney (maavina kaai chutney) - bari akki dose) - Hal garige - toddy - Hane Kannu - Raagi mudde - Khaja - bele obbatu

Kerala gastronomy

Sat, 28 Jan 2012 03:04:41 +0000

Kerala gastronomy

Hi, i am continuing the gastronomic tour of India, state by state, over several months, i'd like to know the availibility of the following food/drink, as well any mistakes, (i.e. wrong part of India, etc..), thanks.

kerala: EAT: meen pullichathu, molee, Chemmeen Moile - - neenthram plaintain chips - nendraparam, puttu, , tharavu - sweet coconut tube - lentil donut, (peas cocunut base, chutney (breakfast) - Uthappam - Vellayappam - Unniappam -uppumavu - upperi - uppumanga - Malabar Parotha, Payasam, Irachi Stew - Palappam - Pathiri -Kalathappam - Kuzhalappam - Kozhakkattai - pazham-pori -- pazham pradhamam - Chakka pradhaman - ) aviyal and (coconut palm wine) - Sadya ( Kaalan) - koombu necter - chakka vattal - Churuttu - - mooru/sambharam - Pazham Pulissery - Ghee Rice - theeyal - Coconut Pattiri - pumpkin curry - Kumbilappam - - aripathiri- thenga choru (coconut rice) - Vellarikka Kichadi - Vellarikka Pachadi (Onam) - OLAN - THIRATTUYAL - PULISERI - MANGO PESAREL - JACKFRUIT PUZHUKKU/ADA/THORAN - chembu pulsheri - COCONUT PODI -

INDIA GENERAL: panna - chaanch/mattha - aamras - juice, no sugar, no water - khus sharbat - sharbat (curd, rosewater) - badam dood - - Gajjar Ka Doodh - Sambharam - THANDAAI - Aam panna - - srikhand - chhana, cheiku, methi malai, Qurbabi Ka Meetha - Boondi Paratha - Baingan Bartha - pachadi - coconut poli

GDF Bangalore at Raunak's home

Sun, 22 Jan 2012 06:05:44 +0000

After a long time we had a Gourmetindia dining friends meet at Raunak and Poulami Kundu's home to feast on Bengali home food.

Started off with
Chana Palong er Bora – Shallow Fried Dumplings of Cottage Cheese and Spinach.

2nd course was a Bhetki Paturi – Chunks of Bhetki fillet marinated in mustard sauce and steamed in plantain leaves. Piquant and delicious, dont know how I missed taking a photo.

Whilst were yakking away, Poulami was busy making Radhaballabhi (stuffed puris) in the kitchen.

Dhoka Dalna- Lentil Dumplings and Potatoes simmering away in Yoghurt gravy

As you can see now with the liquid reduced, served with stuffed puris.

Bengali pulao- mildly sweet Gobindhbhog rice with dry fruits, Kosha Mangsho/Mutton Gravy and Paanch phoron Chicken. The latter was made for one of the ladies who preffered Chicken over mutton.

This was followed by the unique 'Plastic Chutney made with raw papaya and raisins/kishmish.

and for dessert we had Dudh Puli - dumplings in sweetened milk

Came back home with the strains of Rabindra sangeet in my mind.
Thank you Raunak and Poulami for a wonderful meal that cant be had in restaurants.

100 Dosas at Dosamane

Sat, 21 Jan 2012 12:50:00 +0000

Since Vidyarthi Bhavan was closed and after eating a dosa each at SLV and Mahalkshmi Tiffin Rooms, we passed by VB Dose camp and tried one more. Although this place has a 100 varieties of Dosas we opted for the benchmark Masala Dosa.

Dosa was good better, than most places but.....

Then we finally walked to Brahmins Coffee Bar

and had their soft Idlis and Khara Baath

Tamil Nadu cuisine

Tue, 17 Jan 2012 07:46:15 +0000

I am traveling around India as part of 6 month gastronomic tour, i have done research to gather names/location of various vegetarian dishes, drinks, sweets, breads, and other veggie delacacies to try while traveling around India.

The first state is Tamil nadu.

pondicherry (eat: Kadugu Yerra, Vendakkai Patchaddy),
thanjavur (eat: THENGAIPURI),
madurai eat: Jil jil jigarthanda),

unsorted eat: payasam, paniyaram, coconut chutney, vadas, vada doughnuts, thayir vadai - appams, uttappams, Idiyappam, upma, masala dosa (or ghee roast)?, (6 rices) lemon, tomato, coconut, Curd rice (thayir sadam), puliyodarai, kalkandu rices, upperi - kothu parotta. karandi. Karaikudi kadai. Kozhakkattai - Milagu rasam. Poli(Boli) (paruppu and puranam). Bajji (banana, onion and potato) - Chettinad, kaara kozhambu, paruppu usili & koozhu - pashti bread - Phalli Ki Chutney - Oputtu - Thengai Paal - Buhari Biryani - karjikai - rava laddoo - gharge - Baingan Bartha - BAGALA BAATH - NEER MORE - thalicha more - OLAN - THIRATTUYAL - PULISERI - COCONUT PODI - MANGO PESAREL- WHITE PUMPKIN KOOTU - JACKFRUIT PUZHUKKU - adai - kesari - panagam - mulligataway vegetarian soup - pori - aval - pohe - upma, ...

Paneer Bhurji Recipe

Mon, 09 Jan 2012 17:42:06 +0000

Paneer Bhurji is a great paneer recipe which is much quicker than it’s other alternatives. This dish is a dry one and hence ideal with roti or paratha. With tomato, capsicum and onion, the Paneer Bhurji Recipe gives a punch to an everyday dinner or lunch without the need for any other spicier items. And yes, not only this preparation is quick and easy but also is very healthy as there is absolutely no use of standard spices (cumin/coriander/red chilli powder). So you can enjoy this paneer side dish with very little effort and time.

Ingredients

200gm paneer
2 medium size onion
2 medium size tomato
1 capsicum
2-3 green chili
2 tablespoon of vegetable oil
1/2 teaspoon turmeric powder
Salt to taste
1 teaspoon of everest meat masala (optional but really adds a kick to the overall taste)

Preparation Time: 5 min
Cooking Time: 10 min
Serves: 4

How to make Paneer Bhurji

1. Take 200gm paneer, grate it into small pieces and keep aside.

2. Take 2 medium size onion, 2 medium size tomato, 1 capsicum, 2-3 green chili and chopped it into small pieces.

3. In a non-stick frying pan, heat 2 tablespoon of vegetable oil, put chopped onion and capsicum with little salt and fry till it become half tender.

4. Now put the chopped tomato pieces, green chili with 1/2 teaspoon turmeric powder, salt to taste and cook for 3-4 mins, then put 1 teaspoon of everest meat masala and cook for 2-3 mins.

5. At last put the paneer pieces and mix well (crush the pieces as per your choice to make the preparation slightly paste-like) and cook for again 3-4 mins.

Paneer Bhurji is ready to serve hot with Roti or Paratha for Lunch or Dinner.

Gourmet ingredients in India?

Mon, 09 Jan 2012 06:40:29 +0000

Hi,

Can someone help me find the following ingredients (or alternates) in or near Gurgaon, India (or online):

1. Liquid Glucose
2. Baker's yeast
3. Corn starch

Thanks in advance.
Dushyant

Varieties of Pitha (Pithe in Bengali)

Sun, 08 Jan 2012 14:43:56 +0000

Pitha or Pithe in Bengali is a specialty dish prepared mostly in eastern India on occasion of festivals (e.g. sankranti). It’s basically a container filled with varieties of stuffings. The container is made with rice flour batter and the stuffings can be dal, poppy seeds, coconut and various other ingredients. You can prepare this for whole meal (lunch/dinner) or snacks or even dessert (sweeter version). Again Pitha can be prepared by frying or baking or steamed. Pitha Recipes have a common structure varying slightly in stuffings and preparation method and thus you can have (creative) multiple combinations. One thing for sure, the preparation take quite sometime and hence needs prior planning. I will cover posto (poppy seed) pitha, dal pitha and milk pitha (dessert) here. Let me start with milk pitha.

Ingredients

400 gm crushed nariyal (coconut)
1 liter of milk
8-10 tablespoon of sugar
1/2 liter of water
200gm govind bhog rice powder

Preparation Time: 30 min
Cooking Time: 40 min
Serves: 6

How to make Dhudh (Milk) Pitha (suitable for dessert)

1. Take 400 gm crushed nariyal (coconut) available at market (or crush it using the special peeler tool directly from the coconut shell) and mix it with 1 cup of milk and keep aside.

2. Take a non-stick frying pan heat for 1 min, then put the crushed coconut mixture (step 1) and 8-10 tablespoon of sugar mix it well. Cook till sugar releases water from the coconut. Coconut mixture is ready for pitha stuffing.

3. In a non stick frying pan put 1/2 litre of water and heat for 3-4 mins, then put 200gm govind bhog rice powder into the pan and mix it well. Swith off the gas and put the rice mixture in a bowl and mix it well to make a dough with hand till it become smooth like chapati dough.

4. Shape the dough into small size ball and with each ball press it in the middle (dough) and put the coconut mixture (step 2). Close it tightly and press the edges lightly with hand.

5. In a big vessel put 3/4th of water and bring it boil. Put the pitha (step 4) into the water, after few mins pitha will float on water and cook for 4-5 mins or till it is fully cooked check it with fork. Take out the pitha from water.

Note: You can simply serve this pitha (also called coconut pitha).

6. In another bowl put 1 litre of milk and bring it to boil till the milk become medium thick. Then put 8-10 tablespoon of sugar and cook for another 8-10 mins.

7. Put the pitha (step 5) into the milk and mix well.

Dhudh (Milk) Pitha is ready to serve hot/cold as a desert.

Posto (Poppy Seed) PithaIngredients

200gm of posto (poppy seeds)
4 dry red chili
6 garlic clove
1/2 litre of water
200gm govind bhog rice powder
salt to taste

Preparation Time: 20 min
Cooking Time: 40 min
Serves: 4

How to make Posto (poppy seed) Pitha

1. In a mixer grinder put 200gm of posto (poppy seed) and blend it for 1 mins till it becomes smooth (not absolutely smooth, but smooth enough to make a course paste), do not add water into the posto.

2. When posto become smooth then add 4 dry red chili, 6 garlic clove, add little by little water and blend all the ingredients, mixture must be coarse. At last add salt to taste and mix it with posto mixture.

3. In a non stick frying pan put 1/2 litre of water and heat for 3-4 mins, then put 200gm govind bhog rice powder into the pan and mix it well. Swith off the gas and put the rice mixture in a bowl and mix it well with hand till it become smooth like chapati dough.

4. Break the dough into small size ball and with each ball press it in the middle of the ball (dough) make a space and put the posto mixture (step 2) into it. Close it tightly and press the edges lightly with hand.

5. In a big vessel put 3/4th of water and bring it boil. Put the pitha (step 4) into the water, after few mins pitha will float on water and cook for 4-5 mins or till it is fully cooked check it with fork. Take out the pitha from water.

Posto Pitha is ready to serve hot with coriander chutney.

Dal Pitha

Ingredients

250gm chana dal
4-5 dry red chili
200gm govind bhog rice powder
1/2 litre of water
salt to taste

Preparation Time: 25 min
Cooking Time: 40 min
Serves: 4

How to make dal pitha

1. Take 250gm chana dal soak it over night in enough water.

2. Drain the water form chana dal and put it in mixer grinder with salt to taste and 4-5 dry red chili with very little water and make a course paste. Add more water if required.

3. In a non stick frying pan put 1/2 litre of water and heat for 3-4 mins, then put 200gm govind bhog rice powder into the pan and mix it well. Swith off the gas and put the rice mixture in a bowl and mix it well with hand till it become smooth like chapati dough.

4. Break the dough into small size ball and with each ball press it in the middle of the ball (dough) make a space and put the dal mixture (step 2) into it. Press the edges lightly with hand but do not completely close the edges (see the illustration).

5. In a big vessel put 3/4th of water and bring it boil. Put the pitha (step 4) into the water, after few mins pitha will float on water and cook for 4-5 mins or till it is fully cooked check it with fork. Take out the pitha from water.

Dal Pitha is ready to serve hot with coriander chutney.

Souffle, anyone?

Wed, 04 Jan 2012 10:44:46 +0000

Souffles are one thing that fascinates every chef or cook. The tall airy concoction which instills fear in most.

I want to try a souffle very soon and a sweet one at first because as far as I know, the dessert souffles tend to be more stable than their savory counterparts.

Have any of you made a souffle before? If you have, please share your tips, tricks and experiences.

Maybe at the end of it we can tackle it together.

Aditi