What are you cooking / having cooked / eating today? [1 of 2]

Huzefa Kapasi wrote:yes. pork is best cooked continental style.

Huzefa Kapasi wrote:yes. pork is best cooked continental style. the only way we know how to cook it is by dunking it in garam masala. with meat, as a thumb rule, i feel we should avoid or use minimum spices to avoid killig the intrinsic flavour of the meat. this method is ok for chicken and fish or even mutton but beyond that the method overwhelms the meat. we do have a spice overkill problem here. i am not familiar with the north eatern styles of cookng pork btw.

also, my older loves sushi and sashami. he is ready to die for it eweRRyday.

Propagandhi711 wrote:

Huzefa Kapasi wrote:yes. pork is best cooked continental style. the only way we know how to cook it is by dunking it in garam masala. with meat, as a thumb rule, i feel we should avoid or use minimum spices to avoid killig the intrinsic flavour of the meat. this method is ok for chicken and fish or even mutton but beyond that the method overwhelms the meat. we do have a spice overkill problem here. i am not familiar with the north eatern styles of cookng pork btw.

also, my older loves sushi and sashami. he is ready to die for it eweRRyday.

when I eat indian, specifically andhra style chicken/goat curry, the taste of the meat is almost an after thought. I just looovee the gravy with hot rice followed by a spicy pepper rasam. triggers memories of sitting crosslegged under those huge rosewood beams in my grandparents' house eating spicy curry made out of chicken that was freshly slaughtered, defeathered and skin burnt over open fire and then cooked in fiery spices. and that rice! not the overly polished white shit but honest to goodness rice that came for their own fields. sweating in the summer heat but enjoying every heavenly morsel and feeling all drowsy under those old fashioned ceiling fans.....you dont get that anymore

Huzefa Kapasi wrote:

blabberwock wrote:HK,

I don't like potatoes or puris.

but tell me, i'm curious, how do you eat idlis? i've surmised you don't like to eat them with sambar or podi or coconut chutney. then? with ghee? or idli with idli? idli is quite bland. you don't find it bland?

pravalika wrote:** hello propaneni baava, elagunnaru ee roju? what, sunday ani vyasayam holiday theesukunnava?

blabberwock wrote:I am not a big fan of sambar unless it is one of those perfectly made arachuvitta (freshly ground spices) sambars.

Merlot Daruwala wrote:

Huzefa Kapasi wrote:yes. pork is best cooked continental style.

I think the Chinese know how to cook pork best. They can make something utterly delicious out of every part of that animal. Chinese-style roast pig is the ultimate delicacy.

Propagandhi711 wrote:when I eat indian, specifically andhra style chicken/goat curry, the taste of the meat is almost an after thought.

Huzefa Kapasi wrote:ewwwwwww @ gen y taste. my younger's dinner was left over naan slathered with butter and ketchup and bhujia sprinkled on top.

charvaka wrote:

Huzefa Kapasi wrote:ewwwwwww @ gen y taste. my younger's dinner was left over naan slathered with butter and ketchup and bhujia sprinkled on top.

I spy a potential disciple for the saamiyaar here.

this is the guy who thinks that the best thing about hyderabad is it's airport. it has three mcdonalds and three kfcs. he suspects there were more for he did not get to survey the entire airport. oh, it had a subway too. something's gone terribly wrong in our parenting. i will have to consult the great theoretician CroMagnon soon for tips..

Propagandhi711 wrote:

charvaka wrote:

Huzefa Kapasi wrote:ewwwwwww @ gen y taste. my younger's dinner was left over naan slathered with butter and ketchup and bhujia sprinkled on top.

I spy a potential disciple for the saamiyaar here.

HK, you need to watch him closely and report his proclivities. if he has an opinion on ewwerrything under the sun and fetishizes cheapness, we have a replacement for uppili in our golden years. if anything I would make him uppili's understudy right now.

Tracy Whitney wrote:
aaah the number of times I wanted to tap on the back of my
9-year-old nephew.. no matter where we went, he would spot a vending
machine and cry for papa sprite, papa diet coke... arra yaar, disney
mein aaya hai, mickey ko khoj, rides ko dekh, sprite ke peechhe laga
hai... and rides too, omg... if he was not made to topple over himself
in any ride, he would write it off as boring. Whatever happened to
Disney and it's magic over kids? They don't enjoy a simpel Peter Pan or
It's a small world ride any more? My bro waz zapped, but nephew - 'arre
yaar bua kya bore bore rides mein ghuma rahi ho. Roller coaster mein le
jao na.' Hershey parkm, six flag jaae mann nahi bhare.. .. aur roller
coaster...

Tracy Whitney wrote:aaah the number of times I wanted to tap on the back of my 9-year-old nephew.. no matter where we went, he would spot a vending machine and cry for papa sprite, papa diet coke... arra yaar, disney mein aaya hai, mickey ko khoj, rides ko dekh, sprite ke peechhe laga hai... and rides too, omg... if he was not made to topple over himself in any ride, he would write it off as boring. Whatever happened to Disney and it's magic over kids? They don't enjoy a simpel Peter Pan or It's a small world ride any more? My bro waz zapped, but nephew - 'arre yaar bua kya bore bore rides mein ghuma rahi ho. Roller coaster mein le jao na.' Hershey parkm, six flag jaae mann nahi bhare.. .. aur roller coaster...

Huzefa Kapasi wrote:

i read this again. as a kid, i had thoroughly enjoyed disney -- haunted house specially. and again as an adult. i suppose there are too many other channels for entertainment today (including sprite) that makes the disney rides lose their charm. disappointing.

Huzefa Kapasi wrote:i agree with you. disney has not upgraded itself. i visited disneyworld again some time ago in tokyo and was surprised to see that it was exactly like the one i had seen in orlando and ca and that they had not upgraded the rides (i did not enjoy it as much). universal studios was more interesting from the technology point of view. i really liked epcot centre -- the fact that you could sample food from all great cities but there was only so much you could eat in a single day. it is no surprise that many of these theme parks have started filing for bankruptcy. otoh, even kennedy space centre, like universal studios, was interesting. but i had a great time in orlando once. my bhabhi, her kids, my sis. and i checked out all the smaller trick houses in the city including a house of mirrors that was a riot. we even went to meeaameee.

Kris wrote:I lived within 15 minutes of Disneyland in So cal for years and anytime anyone came into town be it the east coast or india, someone somewhere would give them my contact details and I became a de facto tour guide.

Merlot Daruwala wrote:Dinner was from God's own country:

Surmai fry
Prawns fry
Beef pepper fry
Mutton masala
Appams
Adaprathamam

Tracy Whitney wrote:why would anything keralite be called surmai? and what it is?

Huzefa Kapasi wrote:you might like it. there wasn't any cello kebab platter. the chicken and rice had big chunks of chicken (tasted a bit like a risotto with a rich tomato flavour -- i savoured only the rice; the big chunks of chicken were a turn off). the stew was good. the sheek kebab had a kakori consistency but there was the overpowering flavour of a spice or something that i could not identify. i did not like it. i don't know what they had used. since we had ordered out, i didn't get to talk to the chef or the waitstaff. we also tried the prawn starter. on the whole, i didn't taste anything that we can't prepare better.

Huzefa Kapasi wrote:what is chhokoed? as in chokha?

edit. oh chhonkoed. ok ok.

pravalika wrote:i made myself a smoothie: plain chobani yogurt, almonds (soaked in warm water for five minutes), 3 strawberries, 2 raspberries, a handful of blueberries, some vico coconut water. i blended it and now i've finished half of it.

also left-over chinese fried rice and to freshen it up i added some fresh bean sprouts that i had caused to germinate myself.

also like six entenmann chocolate chip cookies. i will probably finish the box today, they taste awesome with the fresh strawberries. it makes for awesome dessert. you will thank me for this tip later.

Huzefa Kapasi wrote:
nanda, when will you stop torturing yourself for a more gleaming skin? ever tried toop-metkut-bhaat? it is vegetarian and brahmin!

Huzefa Kapasi wrote:

pravalika wrote:i made myself a smoothie: plain chobani yogurt, almonds (soaked in warm water for five minutes), 3 strawberries, 2 raspberries, a handful of blueberries, some vico coconut water. i blended it and now i've finished half of it.

also left-over chinese fried rice and to freshen it up i added some fresh bean sprouts that i had caused to germinate myself.

also like six entenmann chocolate chip cookies. i will probably finish the box today, they taste awesome with the fresh strawberries. it makes for awesome dessert. you will thank me for this tip later.

nanda, when will you stop torturing yourself for a more gleaming skin? ever tried toop-metkut-bhaat? it is vegetarian and brahmin!

Huzefa Kapasi wrote:i also plan on having this/link made next week or shortly thereafter. will post savoury pics.

made shorshe-bata ilish for lunch today (along with lau and mushoor
dal). came out quite well--i usually use all dark mustard seeds (brown?
black?) but inspired by posts in this thread i went half and half with
the dark ones and the light ones (yellow?). as i noted above, following
my mother's practice when she visits me in the land of no shil-nora, i
ground the seeds in a coffee-grinder and then mixed them in about
1/2-3/4 cup of water--added salt, haldi and red chilli powders to this
and mixed it all up. heated mustard oil, added a pinch of panch-phoron;
fish had got a slight coating of salt and haldi earlier and went in
next. shook the pan around a little and added the spice paste. then
added 1 1/2 cups of a mixture of milk and water. mixed gently and boiled
for 7 minutes or so. added sliced green chillies, lowered heat to a
simmer and simmered for another 7-10 minutes.

i don't know if this addition of the milk is my mother's wrinkle or a common variation--anyone?

Impedimenta wrote:
Kutti vengaya sambar

Cook 1 cup of toor dal with turmeric powder in the pressure cooker
Bag of small onions – I use shallots

Use sesame oil for the whole preparation

In two tablespoons of oil, roast the following:

a) dry red chilies – 8
b) Dania seeds/coriander seeds – 4 tables spoons
c) Kadala paruppu/ channa dal – 2 tables spoons
d) A few shallots
e) Vendhayam/methi seeds – ½ table spoon

Grind them and make a paste – let’s call this sambar masala

After roasting the above for a few minutes in low flame, add the shredded coconut and roast until the coconut turns color.

f) Coconut shredded – little

In a pan, heat more sesame oil and tadka with:
a) mustard seeds
b) ½ tbs of vendhayam/methi seeds
c) Curry leaves
d) Asafoetida powder

After the tadka, add the rest of the shallots and sauté until the onions lose their “raw” smell and are cooked. Add some fresh chopped coriander leaves as well. Add tamarind water to this along with a table spoon of MTR sambar powder. Let it boil until the “raw” smells of the spices disappear.

Make a slightly diluted paste out of the sambar masala and one cup of cooked toor dal. Add it to the above preparation. Add salt to taste. Add water depending on how “dilute” you want the sambar to be. Let it all boil for 10 minutes. Add more freshly chopped coriander leaves after you turn of the stove.