[Strawberry_Blonde]

I think PD already mentioned about getting a Food forum so that's something you boys can work on today anyway....

I always liked this thread, drooling at what people are scoffing so I have started it again here and hopefully I might get something nice to eat tonight!

My suggestions for tea tonight Malc are:

Braised Lamb Shanks in a rosemary & red wine gravy, maybe served with some mustard mash potatoes and peas!

If its too much trouble I'll have a packet of Angel Delight instead!!


p.s Whilst I am here, does anyone know how to make Pitta Bread?

[jyotirmoy]

Strawberry_Blonde, on May 4 2006, 05:21 AM, said:

I think PD already mentioned about getting a Food forum so that's something you boys can work on today anyway....

I always liked this thread, drooling at what people are scoffing so I have started it again here and hopefully I might get something nice to eat tonight!

My suggestions for tea tonight Malc are:

Braised Lamb Shanks in a rosemary & red wine gravy, maybe served with some mustard mash potatoes and peas!

If its too much trouble I'll have a packet of Angel Delight instead!!
p.s Whilst I am here, does anyone know how to make Pitta Bread?

As the summer ravages Delhi & the northern plains the sight of fresh green cucumbers sooth the eyes. A little twist with shrimps & you have a great dish. Here it is:

Soshar Dalna/ Cucumber curry

- Cucumber- big, 1
- Shrimps- 200 gms
- Panch Foran- 1 teaspoon(Special Bengali spice- equal proportion of
mustard, aniseed ,fenugreek seed, cumin seed and onion seeds mixed together)
- Bayleaf- 1
- Ginger- 1 inch, grated
- Salt to taste
-Sugar- 1 teaspoon

First peel the cucumber and cut it into round slices. Clean the shrimps and rub a bit of turmeric powder on them. Heat the oil in a pan and fry the Shrimps until golden yrllow. Now add the Bayleaf and the Panch Foran to the oil and wait until it sizzles. Add the Ginger paste, Cumin paste, Turmeric powder, salt and sugar to the sizzling oil. Now add the Cucumber pieces and cover the lid of the pan.Once the cucumbers are cooked it is done.

[vinayverma]

I'm looking for recipie of authentic Sambar from Tamil Nadu.
I never get the same taste, aroma and looks, like I get at some of my friend's home in Chennai. I use 777 sambar masala instead of home grounded seperate masalas, do you think this is the problem?

[jyotirmoy]

Very difficult task....

[jyotirmoy]

Vinay,
Try this:
1      tablespoon    Refined oil
    2      cups          red chillies
    1 3/4  cans          coriander seeds
    4      tablespoons   cumin seeds
    1 1/2  tablespoons   fenugreek seeds
    1 1/2  tablespoons   black peppercorns
    1 1/2  tablespoons   brown mustard seeds
    2      teaspoons     ground turmeric
    2      teaspoons     Bengal gram dal -- picked over & rinsed
                         (yellow split peas, channa dal)
    2      teaspoons     red gram dal (pigeon peas, toor dal) -- picked
over & rinsed
    2      teaspoons     poppy seeds
    2      large         sticks cinnamon bark
                         a few curry leaves

Heat 1 tablespoon oil in a heavy frying pan or skillet. Add the chillies
and saute for 1 - 3 minutes.

On a tawa, dry-roast all the other ingredients except the turmeric until they each
give off a strong aroma.

Place all the ingredients in an electric blender or food processor.
Blend into a fine powder.

Store in an airtight container and use as required.

[jyotirmoy]

If I am asked what are my favourite mutton dishes this would definitely be one of them & unless I go out for dinner this is what I will make:

1.5   kilogram mutton shank with bone,
2   cups ghee or cooking oil
3   tablespoon garlic paste
3   tablespoon ginger paste
4   teaspoon red chili powder
.   As per taste salt
4   tablespoon yogurt
2   tablespoon White Zeera
2   tablespoon aniseed (saunf)
2   tablespoon black pepper
2   tablespoon sonth (dry ginger)
2   tablespoon black cardamoms (bari Iliachi)
1   tablespoon cloves
1   teaspoon jaifel
1   tablespoon mace
1   medium onion, peeled and thinly sliced
6   tablespoon flour

How to Cook:
1. Heat oil in a large heavy based saucepan, add the meat (cut into 8-10 pieces), ginger, garlic, red chilies and salt. Stirring frequently fry until the meat turns brown, about 5-8 minutes. Add yogurt and stirring frequently fry until all the moisture has evaporated.
2. Add ten glasses of water and cook over medium heat for about 1 hour or until meat is 3\4 cooked. (Alternatively, cook the meat in a pressure cooker, pour in half the water and follow the manufacturer's instructions).
3. Meanwhile place the cumin, aniseed, black pepper, sonth, cardamoms, cloves, jaifel and javetri in a food processor or grinder and grind to a fine powder and then sieve it through a muslin cloth.
Add 3-4 tablespoons of the sieved spices to the meat, cover and cook over low heat until the meat is tender.
4. Dissolve flour in 2 cups of water and stirring carefully pour it into the gravy. (don't stir hard, otherwise meat will break into small pieces).
5. Heat oil in a frying pan. Add the sliced onions and stirring frequently, fry for 10 minutes to a golden color. Lift out all the onions with a slotted spoon, add the nihari and stir carefully.
6.Garnish with green chilies, ginger (chopped) and lemon slices.
7.Serve with Nan.


This recipe serves 8 people.
Preparation Time: 20 minutes.
Cooking Time: 30 minutes.
so it is just a 50 minutes affair & 50 minutes = 2 X Kingfisher

[Vibhu Jindal]

yes its back .......its back..........I am back ....
god I am in heaven

[vinayverma]

Thanks Jyoti-da, but I'm still looking for an authentic iyer or iyengar Sambar receipie.
I'll try that and give you the feedback..oh yes I'm still enjoying the CD

[Hyderabadi]

Jyoti da, I notice you are toning down on the sugar in your recipes!

[Judi]

My (English) husband lived in Bihar for 2 years when he was a child in the early 1950's, whilst his father was working at the great fertilizer plant in Sindri.

Naturally, his mother had a cook and , so says Mr Judi, this cook made the most wonderful dhal ever.

Being a 7 year old boy at the time, Mr J has no idea of the recipe ..... but whenever, and wherever he eats dhal "it's not the same".  It's either not yellow enough, or too yellow, not spiced enough, or too spiced, not thick enough or too thick ...... you get the picture.  The closest stuff he ate (he claims ) was served with dinner on the Rajdhani Express from Kolkata to Delhi.

If anyone can come up with a resipe that will satisfy this impossible request - I will be eternally grateful

[iwanttogoback]

channa masala.

from a box - pattu (?) brand.

[jyotirmoy]

Hyderabadi, on May 5 2006, 03:29 AM, said:

Jyoti da, I notice you are toning down on the sugar in your recipes!

Hyderabadi,
Nothing escapes you   You had been always poking me about sugar. A bit of caramelised sugar adds colour & taste. Manay Mughlai preparartions require that either in form of sugar or say Khubani, sultanas etc. And oh yes don't you have the famous dessert made of khubani in Hyderabad?

Judi, on May 5 2006, 09:54 AM, said:

My (English) husband lived in Bihar for 2 years when he was a child in the early 1950's, whilst his father was working at the great fertilizer plant in Sindri.

Naturally, his mother had a cook and , so says Mr Judi, this cook made the most wonderful dhal ever.

Being a 7 year old boy at the time, Mr J has no idea of the recipe ..... but whenever, and wherever he eats dhal "it's not the same".  It's either not yellow enough, or too yellow, not spiced enough, or too spiced, not thick enough or too thick ...... you get the picture.  The closest stuff he ate (he claims ) was served with dinner on the Rajdhani Express from Kolkata to Delhi.

If anyone can come up with a resipe that will satisfy this impossible request - I will be eternally grateful

Judi,
No one can reproduce what your mother cooked
Can you tell me which Dal? Then I could try. Seeing that he lived in Bihar I presume it will be Arhar Dal. I do a preparation of Arhar dal with garlic & in all probability this would have been what he ate.

[jw46]

Judi, on May 5 2006, 02:54 AM, said:

If anyone can come up with a resipe that will satisfy this impossible request - I will be eternally grateful

It is impossible to live up to a memory.. My mother is still trying to replicate Father's Mother's meals..

Always too this or too that.. after 65 years.. She has pretty much given up.. they now eat out a lot..

[Hyderabadi]

jyotirmoy, on May 5 2006, 06:32 AM, said:

Hyderabadi,
Nothing escapes you   You had been always poking me about sugar. A bit of caramelised sugar adds colour & taste. Manay Mughlai preparartions require that either in form of sugar or say Khubani, sultanas etc. And oh yes don't you have the famous dessert made of khubani in Hyderabad?
Judi,
No one can reproduce what your mother cooked
Can you tell me which Dal? Then I could try. Seeing that he lived in Bihar I presume it will be Arhar Dal. I do a preparation of Arhar dal with garlic & in all probability this would have been what he ate.

Yes Jyoti da, agree, I'm mostly kidding about the sugar part.   As mentioned elsewhere, there are many Andhra recipes which are extremely hot and spicy and sweet as well, all at the same time.

Lamb Head Curry with Gur
Fish Curry with Gur (the tiny seasonal fish prepared this way is painfully delicious, trust me!)
Egg Curry with Gur
Mirchi-Ka-Salan}
Baghara Baigan} Both have a trace of sweetness from Gur, otherwise they wouldn't be them.
Simple  dry Baigan curry and dry Flat Beans curry(?) wouldn't be as tasty without a few pieces of Gur in them, best enjoyed with Jowar Roti.

Yes we do have Khubani-Ka-Meetha, the traditional dessert after Biryani, but then that's a 'Sweet".  

[HowieUK]

Brilliant news in the UK!

Jersey potatoes have just surfaced!

There season is much too short (about 8 weeks!)

For me, the best potatoes I have tasted, eaten tonight with pork steak, tossed salad and a garlic and onion dip!

Finishing off the evening with a 99 Riojo (£4 only! half RRP at tesco's!)

Howie

Edited by HowieUK, 07 May 2006 - 04:08 AM.

[Vibhu Jindal]

A meal at Restaurent Revival at chowpaty in Mumbai..

[BlueRose]

Carnitas tacos... I went out, to my favorite place: Pepe's. Great mexican food. The pork in the tacos is so tender and yet peices of it are also crispy tender. YUMMY! served with a crisp taco shell, cheese, sour cream, lettuce and tomato salsa. Loaded with fat and calories but my major occasional splurge.

[Strawberry_Blonde]

Good Ole beans on toast.. again!! Heinz no less and topped with grated cheese from Auroville!


mmm those Jersey Potatos sound good from Howie, even better with a dollop of Blue Rose's sour cream!

[Hyderabadi]

Yesterday's PopEye's Spicy fried chicken, shredded and mixed with Tomato Rice and microwaved. Fooling myself to belive taht I'm eating Chicken Biryani.    . Hey it's not so bad after all, India and Hyderabad are only 12 days away!

And, Carnitas, we have a fancy Mexican restaurant here that serves it, not tacos, $11.00 if I remember. Tastes like Dry Mutton Fry...that's likely to be dinner tomorrow.

[BlueRose]

Dry Mutton fry???!!! come try these carnitas tacos, I wish I could send one to everyone here....mmmmmm...so good! and cheap too....

Tonight I am out for dinner, to the Kurry club in Berkely. I have to drive to the east bay for affordable Indian. And then I am singing so it will be a nice night...

Indian food tonight, yaaahh whoooo