What are you cooking / having cooked / eating today? [2 of 2]

Merlot Daruwala wrote:And if you really want to push the envelop, prepare paniyaram stuffed with chicken or mutton mince (as you once did) and then dip in the tandoori marinade and skewer with slices of capsicum and onion.

Merlot Daruwala wrote:

madrasi_idiot wrote:tandoori idlis:



some of the idlis turned out hard (there are 3 different preparations in it). next time we will marinate them in yogurt and cook in our charcoal grill (this one was in conventional oven).

Don't marinate it - it'll just turn into sludge. Just dip it in the tandoori marinade and coat it all over before sticking it in the grill.

madrasi_idiot wrote:come to think of it, this tandoori idli is a healthy diet. i had just this with chutney for lunch. it is basically roasted veggies and rice. *thumbs up*

my daily lunch, invariably, is arahar dal, rice, one veggie sabzi (i prefer bitter gourd, lady finger, carrots and beans or eggplant by circulation) with fafda to substitute for papad. now i can have tandoori idlis twice a week instead. i'll try with paniyarams next time for they are smaller in size and won't require frying. frying and grilling makes the idli a cricket ball. some pieces were marinated in a tamarind base and not fried before grilling today and they were ultra soft and juicy. if paniyarams don't gel, i'll get a button idli steamer. 

btw, a sanjeev kapoor tip: (we haven't tried it for we get store batter)

garam_kuta wrote:

madrasi_idiot wrote:come to think of it, this tandoori idli is a healthy diet. i had just this with chutney for lunch. it is basically roasted veggies and rice. *thumbs up*

my daily lunch, invariably, is arahar dal, rice, one veggie sabzi (i prefer bitter gourd, lady finger, carrots and beans or eggplant by circulation) with fafda to substitute for papad. now i can have tandoori idlis twice a week instead. i'll try with paniyarams next time for they are smaller in size and won't require frying. frying and grilling makes the idli a cricket ball. some pieces were marinated in a tamarind base and not fried before grilling today and they were ultra soft and juicy. if paniyarams don't gel, i'll get a button idli steamer. 

btw, a sanjeev kapoor tip: (we haven't tried it for we get store batter)

perhaps you could add mashed poha that was presoaked (gets softer by the minute or even less, esp.with hot water that you can microwave as you need so little just to cover the poha) and add it to the commercial batter, yeah? it should work bhaiya

madrasi_idiot wrote:

garam_kuta wrote:

madrasi_idiot wrote:come to think of it, this tandoori idli is a healthy diet. i had just this with chutney for lunch. it is basically roasted veggies and rice. *thumbs up*

my daily lunch, invariably, is arahar dal, rice, one veggie sabzi (i prefer bitter gourd, lady finger, carrots and beans or eggplant by circulation) with fafda to substitute for papad. now i can have tandoori idlis twice a week instead. i'll try with paniyarams next time for they are smaller in size and won't require frying. frying and grilling makes the idli a cricket ball. some pieces were marinated in a tamarind base and not fried before grilling today and they were ultra soft and juicy. if paniyarams don't gel, i'll get a button idli steamer. 

btw, a sanjeev kapoor tip: (we haven't tried it for we get store batter)

perhaps you could add mashed poha that was presoaked (gets softer by the minute or even less, esp.with hot water that you can microwave as you need so little just to cover the poha) and add it to the commercial batter, yeah? it should work bhaiya

good idea! we will add this to store batter next time. despite our neighbourhood being dotted with top class restaurants now (including garden cafe who are supposedly the last word on SI fare in kolkata), i don't get soft idlis. the boxwallah idli-vendor makes softer idlis and i am his patron. 

btw, we are making this for lunch tomorrow:

http://www.sanjeevkapoor.com/Recipe/Hot-Garlic-Eggs-Turban-Tadka-FoodFood.html

MaxEntropy_Man wrote:i think this thread will help me shed a few pounds because of all the unappetizing foods it features. i should read this thread before i eat, so my hunger will be diminished before i eat the first mouthful.

Beatrix Kiddo wrote:cinnabons from the mall

CAN'T POST ELSEWHERE IN THIS STUPID FORUMOTION GLITCH THUS POSTING RELATED INFO HERE:

got to applaud this 12 year old kid

[size=36]12-Year-Old Speaks The Truth About Plain Doughnuts[/size]

[size=36][/size]

Beatrix Kiddo wrote:but I like plain donut 

madrasi_idiot wrote:

Beatrix Kiddo wrote:but I like plain donut 

on an unrelated note, i found the perfect image to respond with to idiots in online arguments:

Beatrix Kiddo wrote:egg and black pepper are so good together, they must get married.

Is that plain butter on top? 

Beatrix Kiddo wrote:bigger is not always better, but...

MaxEntropy_Man wrote:what kind of a name is dimple for a restaurant? glad it isn't pimple.

Beatrix Kiddo wrote:

MaxEntropy_Man wrote:what kind of a name is dimple for a restaurant? glad it isn't pimple.

From what I remember, it's an SI joint, I think a chain of something in Mumbai... they had opened one more place called Bombay Talk on the same road (Oak Tree), and y'day I noticed they renamed Dimple to Dimple Bombay Talk II or something.

Very expensive place, but decent food. Been going there since 1999.

tingu wrote:this is what i had last night. the chef cooked it specially for me. hyatt regency kolkata (i will buy them out if they sell -- god has been kind with me). i love egg yolk. egg yolk with salt and pepper, i declare, is the most tastiest, heavenly, substance on earth (haven't eaten snakes yet -- oh therein lies a tad racist joke: had adam and even been chinese, we would have still been in paradise for they would have eaten the snake instead!). i requested the chef to substitute the ham with pancetta and he obliged. 

michelle2 wrote:

tingu wrote:this is what i had last night. the chef cooked it specially for me. hyatt regency kolkata (i will buy them out if they sell -- god has been kind with me). i love egg yolk. egg yolk with salt and pepper, i declare, is the most tastiest, heavenly, substance on earth (haven't eaten snakes yet -- oh therein lies a tad racist joke: had adam and even been chinese, we would have still been in paradise for they would have eaten the snake instead!). i requested the chef to substitute the ham with pancetta and he obliged. 

 puke!

Obnoxious wrote:

Beatrix Kiddo wrote:

MaxEntropy_Man wrote:what kind of a name is dimple for a restaurant? glad it isn't pimple.

From what I remember, it's an SI joint, I think a chain of something in Mumbai... they had opened one more place called Bombay Talk on the same road (Oak Tree), and y'day I noticed they renamed Dimple to Dimple Bombay Talk II or something.

Very expensive place, but decent food. Been going there since 1999.

Isn't this a place with a lot of varieties of Parathas?  I think it is a North Indian joint. They seem to make decent dosas though. May be the cook is a south indian.

tingu wrote:

michelle2 wrote:

tingu wrote:this is what i had last night. the chef cooked it specially for me. hyatt regency kolkata (i will buy them out if they sell -- god has been kind with me). i love egg yolk. egg yolk with salt and pepper, i declare, is the most tastiest, heavenly, substance on earth (haven't eaten snakes yet -- oh therein lies a tad racist joke: had adam and even been chinese, we would have still been in paradise for they would have eaten the snake instead!). i requested the chef to substitute the ham with pancetta and he obliged. 

 puke!

|< |< t. one lonely bastard livingan  ignobile existence in a r l 1 ng t 0 n, thanks. what do you not like about the above food?

Beatrix Kiddo wrote:yummy looking and healthy sounding.

When it comes to cutlets, you know what I miss? The vegetable cutlets they used to give out in Indian Railways, back in the 90s. Do they still have them?

Seva Lamberdar wrote:"meanwhile the rocking gujjus like modi and ambani have taken to eating idlis ..... " ... tingu


>>>  Isn't the madrasi Idli  quite similar to the gujju dhokala in texture and taste etc.

Beatrix Kiddo wrote:a good daal, or a pic of it, can make tracy cry.

tingu wrote:dal dhokli (gujjus rock! lovely dish with curry leaves flavour): http://www.sanjeevkapoor.com/Recipe/Dal-Dhokli-KhaanaKhazana.html



meanwhile the rocking gujjus like modi and ambani have taken to eating idlis and dosas for breakfast every day. https://amitagadre.wordpress.com/2011/01/03/mukesh-ambanis-favorite-idli-dosa-place-thats-what-the-owners-and-the-pictures-posted-here-say/

tingu wrote:

Seva Lamberdar wrote:"meanwhile the rocking gujjus like modi and ambani have taken to eating idlis ..... " ... tingu


>>>  Isn't the madrasi Idli  quite similar to the gujju dhokala in texture and taste etc.

i think we have discussed this before in old sulekha and it ended with jalebis inducing loose motions. but let's discuss it again.

actually the cholas, pandyas and other kingdoms had robust maritime trade with the indonesian archipelago (much before dhokla -- more on this subject marked * below). now in that archipelago, the blokes knew how to ferment rice damn well and had dishes accordingly (ask me for links to the dishes extant today). the madrasis (for they did not comprise only modern day tamilians back then in "those" south indian kingdoms -- thus generic "madrasis") learnt the trick of fermenting rice from them. they brought the trick back home and developed idli, dosa, uttapa (#michelle2 #swapna #flimflam).   

* (the gujarati dhokla) it's now accepted that the people who inhabit gujarat today are not those who inhabited it, say, 5000 years ago! we do not know the antiquity of the dhokla. the people who inhabited gujarat then have since moved to maharashtra and further south (the dhokla did not move with them -- neither did khakda, khandvi, bhakri -- the cuisine totally changed and stands part south-indian in maharashtra today!). unless the antiquity of dhokla can be established, we cannot hypothesize that idli is the child of the dhokla. the dhokla might very well be a child of the idli!

i am open to corrections.

MaxEntropy_Man wrote:i made this and it turned out well. the family cleaned it up. i am not into photographing food, it's just fucking food you know, but i am quite proud of this particular effort.  simple and tasty.

http://www.nytimes.com/2010/01/27/dining/271mrex.html?_r=0

MaxEntropy_Man wrote:i made this and it turned out well. the family cleaned it up. i am not into photographing food, it's just fucking food you know, but i am quite proud of this particular effort.  simple and tasty.

http://www.nytimes.com/2010/01/27/dining/271mrex.html?_r=0

MaxEntropy_Man wrote:i am not into photographing food, it's just fucking food you know

Merlot Daruwala wrote:

MaxEntropy_Man wrote:i made this and it turned out well. the family cleaned it up. i am not into photographing food, it's just fucking food you know, but i am quite proud of this particular effort.  simple and tasty.

http://www.nytimes.com/2010/01/27/dining/271mrex.html?_r=0

Nice. The flavor of the rice by itself (from the 1:1 ginger-garlic frying), I'm guessing, will be desi pulao-ish but too bland for the desi palate. I'd probably throw in some heat and soy sauce with the rice. Better still, some goan sausages.

MaxEntropy_Man wrote:

Merlot Daruwala wrote:

MaxEntropy_Man wrote:i made this and it turned out well. the family cleaned it up. i am not into photographing food, it's just fucking food you know, but i am quite proud of this particular effort.  simple and tasty.

http://www.nytimes.com/2010/01/27/dining/271mrex.html?_r=0

Nice. The flavor of the rice by itself (from the 1:1 ginger-garlic frying), I'm guessing, will be desi pulao-ish but too bland for the desi palate. I'd probably throw in some heat and soy sauce with the rice. Better still, some goan sausages.

yup the ginger-garlic flakes is what really makes this dish. if you mean it was not fiery hot, that's right. my tolerance for excessively spicy food these days is not very high. i like milder, subtler flavors. it's a very satisfying meal.  i also used brown rice instead of white rice and added a bit of black pepper and sichuan pepper to add some kick to the dish.

tingu -- i like good food, but in my life it doesn't rise to a level important enough to be photographed.

tingu wrote:had the rural bengal (and assam, bihar, orissa,chattisgarh -- not to mention bangladesh) staple meal for lunch: panta bhaat with fried rui, alu posto and green chillies and onions.

panta bhaat - rice fermented overnight; tastes slightly sweet and sour with salt and served cold;
alu posto - potatoes cooked with poppy seeds;
fried rui - rohu fish fried in mustard oil.

verdict - divine! the best accompaniment to panta bhaat is neither fried fish nor alu posto. the best accompaniment is raw onions!

Merlot Daruwala wrote:Fish bharta would also go well with this combo I think.