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

by Merlot Daruwala Sat Oct 08, 2011 2:24 am

Impedimenta wrote:abacharam abacharam, sin is gonna kick yo ass....just sayin...

Sin? Nah. I'm on firm higher ground here, morally and spiritually. On the one hand, I'm undertaking this tremendous sacrifice for the wellbeing of the nation. And in the course of doing so, winning divine favor (atleast with the Bengali Durga ma). I'm a genuine, 24-karat national hero, that's what I am.

by Merlot Daruwala Sat Oct 08, 2011 2:25 am

Tracy Whitney wrote:
garam_kuta wrote:anyways, that kind fresh aroma of orgy of spices and herbs emanating out of steaming would impose severe hard-ons in elephants, i should think..oh wait..no saar, no, nothing implied..

are you calling MD an elephant?

Yeah, great souls are always called names by meaner, lesser minds. See how they badmouth Mahatma Anna. But this shall not dissuade me from my chosen path of continued service to the common man of India.

by garam_kuta Sat Oct 08, 2011 5:42 pm

Merlot Daruwala wrote:
Tracy Whitney wrote:
garam_kuta wrote:anyways, that kind fresh aroma of orgy of spices and herbs emanating out of steaming would impose severe hard-ons in elephants, i should think..oh wait..no saar, no, nothing implied..

are you calling MD an elephant?

Yeah, great souls are always called names by meaner, lesser minds. See how they badmouth Mahatma Anna. But this shall not dissuade me from my chosen path of continued service to the common man of India.

oh please don't be hard on Tracy..she didn't discern that I was merely referring to the effect and not the affected..you know, the famous Harry met Sally restaurant scene Wink

aside: i wonder why she included the afraid icon affraid

by Merlot Daruwala Wed Oct 12, 2011 2:09 am

Lunch yesterday was a Goan thali consisting of:

Bombil fry
Clams sukka
Surmai curry
Dal, rice and roti

I also helped myself to a colleague's a la carte order of the most delicious mutton sukka and a lovely, smoky prawn balchao.

Dessert was two spoons of bibinca.

by Jeremiah Mburuburu Wed Oct 12, 2011 2:49 am

i understand that there's no meat of any kind left in goa.

by Hellsangel Wed Oct 12, 2011 11:00 am

Jeremiah Mburuburu wrote:i understand that there's no meat of any kind left in goa.

Hallelujah! A miracle!

by Merlot Daruwala Fri Oct 14, 2011 9:58 pm

Dinner was an utterly divine halwa fry (halwa = black pomfret) with rice, horse-gram gussi, cauliflower fry and yogurt.

1. Fresh, unfrozen fish has a different texture - buttery and melt in your mouth. If you've been eating only supermarket fish, head over to a Chinese store that stocks live tilapia and try it to see the difference.

2. Indian preference for fair skin applies to fish too. Halwa (black pomfret) sells at half the going rate of white pomfret! Excellent vfm.

Pic from the internets:
What are you cooking / having cooked / eating today? [1 of 2] - Page 10 Halwa_fish_sauteed

What are you cooking / having cooked / eating today? [1 of 2] - Page 10 Halwa_fish_sauteed

by garam_kuta Mon Oct 17, 2011 8:51 am

Merlot Daruwala wrote:. Indian preference for fair skin applies to fish too. Halwa (black pomfret) sells at half the going rate of white pomfret! Excellent vfm.

Pic from the internets:

such a pity but don't you worry ..there is salvation with the diwali release of FAIR & LOVELY made for Halwa(black pomfret) and such low life cheers

by Guest Mon Oct 17, 2011 9:58 am

MD, did you leave any fish alive in Mumbai Razz

by chameli Mon Oct 17, 2011 10:06 am

All these pictures of food at close range look very unappetizing folks ..

Merlot Daruwala eats a lot, I am concluding ... Smile

by Merlot Daruwala Thu Nov 03, 2011 6:22 am

I celebrated the joyous prospect of Mahatma Anna breaking his maun-vrat sometime this week (yes, he issued a press release about this just as he issued a release when he began his maun-vrat) with a Thai lunch consisting of:
Salt and pepper squid (with hot and sweet garlic sauce)
Red duck curry
A glass of pinot noir

Thereafter, I got into a food coma and started my own maun-vrat. However, my various followers called me up and begged me to break my vrat since they were dying to hear my words of wisdom. So I obliged them. And no, I didn't issue a press release - just this post.

by MaxEntropy_Man Sat Nov 05, 2011 6:30 pm

karunaikizhangu masiyal. i did not have it cooked, but cooked it.

recipe here: http://www.subbuskitchen.com/2009/12/karunai-kizhangu-masiyal.html

it's a beloved childhood dish from my maternal grandmother's kitchen, and i think i did a fairly decent job of replicating her handiwork.

by Guest Mon Nov 14, 2011 5:06 am

A weekend of gluttony featuring Indian, Chinese and Italian food ended on the following sweet note.

What are you cooking / having cooked / eating today? [1 of 2] - Page 10 00c6d911

What are you cooking / having cooked / eating today? [1 of 2] - Page 10 00c6d911

What are you cooking / having cooked / eating today? [1 of 2] - Page 10 00c6d711

by Guest Mon Nov 14, 2011 9:52 am

Oh wow. That dessert looks good.

by Merlot Daruwala Mon Nov 14, 2011 12:25 pm

To celebrate the balmy weather in saadi dilli, my lunch consisted of mutton qorma, goan fish curry, paneer-stuffed kofta curry, rice and roti. Dessert was Belgian Chocolate mousse cake, mango pannacotta and some forgettable pastry.

And then, as the day wore down, it was time to leave. Like any despairing lover, I coped with the separation with yet another feast consisting of:
- Two glasses of merlot nursed through the evening
- Endless rounds of amritsari fish, shammi kebabs (melt in your mouth!), boti kebabs, kadak seekh kebabs (aka batter-fried seekh kebabs) to go with the wine
- Gol gappas, including one round with vodka-laced paani
- Mutton keema paratha with a lump of butter and panchrangi pickle on the side
- Gosht biryani - the most fragrant I've had in some time (kudos to the chef)
- Gosht nihari - but of a letdown; mutton was undercooked to suit the phirang preference

To those wits who'll comment abt the resultant scarcity of mutton in Delhi, I wish to point out that there was also some extremely delectable looking butter chicken on offer, which I steadfastly avoided. So yes, the poultry population in Delhi lives on to die another day.

Also, as a nod to Mahatma Anna's enormous sacrifices in winning the second war of independence, I passed the dosa station, bhajia station, pav bhaji station and most importantly, the extremely inviting desserts section consisting of a jalebi station, stick-kulfis of all varieties, rabdi, rossogolla, rasmalai and what not. Epitome of self-control and self-denial is what I am. Bow down, y'all.

by Guest Mon Nov 14, 2011 12:47 pm

Merlot Daruwala wrote:Epitome of self-control and self-denial is what I am. Bow down, y'all.

by chameli Mon Nov 14, 2011 1:00 pm

I am eating left- left overs of my Saturday luncheon today .

I served cabbage ( with onion and gram flour ) , potato ( the one that goes with dosa) chicken curry ( with mutton ghosht masala) hot hot dosas ,rice , daal , and onion- tomato- yoghurt salad

dessert was ras gollah and besan laddoo these I made from scratch

what was left over some I gave to my guests to take home lol

Am I not a good hostess and did you like my menu ?

by Guest Mon Nov 14, 2011 1:09 pm

Merlot Daruwala wrote:- Gol gappas, including one round with vodka-laced paani

What are you cooking / having cooked / eating today? [1 of 2] - Page 10 Jackie10

by Jeremiah Mburuburu Mon Nov 14, 2011 1:59 pm

chameli wrote:I served cabbage ( with onion and gram flour ) , potato ( the one that goes with dosa) chicken curry ( with mutton ghosht masala) hot hot dosas ,rice , daal , and onion- tomato- yoghurt salad...

Am I not a good hostess and did you like my menu ?

you're probably a good hostess, but i didn't like your menu.

i wouldn't serve all those dishes together in one meal, for they don't complement one another. if my life were under threat, and i were forced to serve them all in one meal, i would do so in two courses: 1) dosai and potatoes; 2) rice, daal, chicken curry, mutton masala, and cabbage. the yoghurt salad and pickles would remain on the table throughout the meal.

dosais should be accompanied by a coconut chutney and sAmbAR (not sambhar).

did you serve any wine? if you did, what kind?

a good hostess, while posting about her dinner party might also consider using commas correctly: with no space between the preceding word and the comma, and a space between the comma and the word that follows it, ja? we'll do periods (fullstops) on another day.

by chameli Mon Nov 14, 2011 2:34 pm

lol good commentary Smile

wine for lunch ? ..no sir

I guzzled on two beers so as to get into the mood

was a simple lunch. i did bring out a coconut chutney though ( left over lol )

was a lunch party not dinner

don't be westernized jeremiah..

so many courses yes ... the meal was laid out and we helped ourselves

what has the way i posted it here ..minus the commas etc ...have to do with what is served and how ?

i was talking about my meal today ..it was the left overs from the party

thats all

PS you can't teach me how to cook serve and entertain ..I know all the ways

by Jeremiah Mburuburu Mon Nov 14, 2011 3:03 pm

[quote="chameli"]...wine for lunch ? ..no sir...
quote] confused

by chameli Mon Nov 14, 2011 3:32 pm

now jerry off with the bored confused look

no wine

no johnny walker red label either .

by Guest Mon Nov 14, 2011 9:50 pm

Merlot Daruwala wrote:To celebrate the balmy weather in saadi dilli, my lunch consisted of mutton qorma, goan fish curry, paneer-stuffed kofta curry, rice and roti. Dessert was Belgian Chocolate mousse cake, mango pannacotta and some forgettable pastry.

Quite incongruous, the main course and the desserts.

by Merlot Daruwala Tue Nov 15, 2011 1:15 am

blabberwock wrote:
Merlot Daruwala wrote:To celebrate the balmy weather in saadi dilli, my lunch consisted of mutton qorma, goan fish curry, paneer-stuffed kofta curry, rice and roti. Dessert was Belgian Chocolate mousse cake, mango pannacotta and some forgettable pastry.

Quite incongruous, the main course and the desserts.

True. But then, I like my desi main courses. And I also like those Western desserts. The beauty of a lunch buffet is you can pick and choose only the items you like. So I ignored all those Italian / continental kind of dishes ("mushroom and cheese stuffed crepes", haha) just like I ignored the desi mithai sitting alongside the pannacotta.

by Merlot Daruwala Tue Nov 15, 2011 1:17 am

Huzefa Kapasi wrote:
Merlot Daruwala wrote:- Gol gappas, including one round with vodka-laced paani

Haha..you should try it some time. They spike the paani in the paani-puri with vodka / whisky. So over 8-10 puris, you'd have the equivalent of a full drink, gulped down much faster than the normal cocktail.

by chameli Tue Nov 15, 2011 4:44 pm

i have never heard of vodka laced pani

perhaps merlot visits mafia addas and private clubs

why would a perfectly delectable dish like gol gappae want to be mixed up with colourless , tasteless odourless vodka?

if u wanna get drunk ... mix it in with ur cutting chai instead

by chameli Tue Nov 15, 2011 4:59 pm

huz,

i heard pani puris are called "puchhkas " in bengali

that's a very cute word

by Guest Wed Nov 16, 2011 1:10 am

yes chameli, puchkas are called puchkas in bengal. i've only tasted puchkas outside bengal in mumbai and it's just not the same.

by Merlot Daruwala Mon Nov 21, 2011 12:48 pm

To celebrate the unveiling of Mahatma Anna's wax statue at the Celebrity Wax Museum in Varsoli (where he joins the likes of Saddam Hussein, Shivaji and AR Rahman - but is unique in winning the second freedom struggle), I dined on some delectable halwa fry (so fresh, the texture was butter-like), brown chana usal, dal and rice. Happily buzzed now from the Australian wine I picked up from the dutyfree - a nice, medium-bodied shiraz-cabernet blend.

by Guest Mon Nov 21, 2011 1:00 pm

Merlot Daruwala wrote:To celebrate the unveiling of Mahatma Anna's wax statue at the Celebrity Wax Museum in Varsoli (where he joins the likes of Saddam Hussein, Shivaji and AR Rahman - but is unique in winning the second freedom struggle), I dined on some delectable halwa fry (so fresh, the texture was butter-like), brown chana usal, dal and rice. Happily buzzed now from the Australian wine I picked up from the dutyfree - a nice, medium-bodied shiraz-cabernet blend.

who sourced the halwa, chana usal, dal and rice?

by garam_kuta Mon Nov 21, 2011 1:09 pm

Merlot Daruwala wrote:To celebrate the unveiling of Mahatma Anna's wax statue at the Celebrity Wax Museum in Varsoli (where he joins the likes of Saddam Hussein, Shivaji and AR Rahman - but is unique in winning the second freedom struggle), I dined on some delectable halwa fry (so fresh, the texture was butter-like), brown chana usal, dal and rice. Happily buzzed now from the Australian wine I picked up from the dutyfree - a nice, medium-bodied shiraz-cabernet blend.

yellow t(r)ail ? Very Happy

by Guest Sat Nov 26, 2011 11:33 pm

At Tasti D-Lite. K I just took a few bites. Good stuff. You pick your own ice cream, add your own toppings, and then pay by weight. And is supposed to be healthier too.

https://i.servimg.com/u/f44/16/44/96/48/photo_10.jpg

by Merlot Daruwala Mon Dec 12, 2011 12:55 am

It's a time in India, when all noble change-bringers like me have much reason to be outraged. Some choose to burn buses to show outrage, some light up candles. Me, I feast.

On Friday night, I had: "Amritsari" fish (mislabeled, IMO - this was just fish pakoda), seekh kebab, chicken reshmi kebab, greasy mutton curry (name forgotten in alcoholic haze), sarson da saag, bhature and roti. All washed down with copious amounts of an Australian shiraz-cabernet blend. Dessert was stick kulfi, followed by freshly made jalebi with rabdi.

On Saturday night, I had: Fried prawn, a super-spicy mutton soup, kolhapuri fish sukka, malvani mutton sagoti, chapatis.

On Sunday night, I told myself that we noble change-bringers should feast like Mahatma Anna would, so it was a simple dinner: mushroom stir-fry, chicken curry, rice and yogurt. With only one glass of Merlot.

by Another Brick Mon Dec 12, 2011 1:03 am

last night i had rawas goan curry, amboli (something that is somewhere between appam and neer dosa), rice and malai kulfi. super mama.

by Merlot Daruwala Mon Dec 12, 2011 1:07 am

Thank you for showing solidarity, AB. Together we can.

by Another Brick Mon Dec 12, 2011 1:17 am

Merlot Daruwala wrote:Thank you for showing solidarity, AB. Together we can.

indeed. almost every couple around us showed tremendous support and solidarity to Hazare's fast by dining in candle light.

by Guest Mon Dec 12, 2011 12:22 pm

Merlot Daruwala wrote:It's a time in India, when all noble change-bringers like me have much reason to be outraged. Some choose to burn buses to show outrage, some light up candles. Me, I feast.

On Friday night, I had: "Amritsari" fish (mislabeled, IMO - this was just fish pakoda), seekh kebab, chicken reshmi kebab, greasy mutton curry (name forgotten in alcoholic haze), sarson da saag, bhature and roti. All washed down with copious amounts of an Australian shiraz-cabernet blend. Dessert was stick kulfi, followed by freshly made jalebi with rabdi.

On Saturday night, I had: Fried prawn, a super-spicy mutton soup, kolhapuri fish sukka, malvani mutton sagoti, chapatis.

On Sunday night, I told myself that we noble change-bringers should feast like Mahatma Anna would, so it was a simple dinner: mushroom stir-fry, chicken curry, rice and yogurt. With only one glass of Merlot.

sarson da saag, be proud. You are the lone green veggie that MD decided to eat this week.

by Merlot Daruwala Fri Dec 23, 2011 5:24 am

Continuing my feasting-as-a-way-of-showing-outrage theme, I lunched today on:

Fried bombil, squid koliwada, rawas fish gasshi, prawn balti and appams. Washed down with sol kadi.

I hope I have inspired you all to join the movement. Together we can. Jai Hind.

by .|Sublime|. Fri Dec 23, 2011 11:05 pm

Merlot Daruwala wrote:Continuing my feasting-as-a-way-of-showing-outrage theme, I lunched today on:

Fried bombil, squid koliwada, rawas fish gasshi, prawn balti and appams. Washed down with sol kadi.

I hope I have inspired you all to join the movement. Together we can. Jai Hind.

Is it even legal to eat these many different 'proteins', as they say, in one meal?
High court intervention needed.

by Merlot Daruwala Fri Dec 23, 2011 11:14 pm

Subbi, I'm exercising my most important freedom of expression. You are advocating an egregious misuse of the judiciary to curb my freedoms. Beware. The wrath of the morally outraged change-bringers shall descend upon you if you continue down this path. Jai Hind.

by Guest Tue Dec 27, 2011 4:42 am

prawns gasshi for lunch. (recipe here)

What are you cooking / having cooked / eating today? [1 of 2] - Page 10 2011-110

i had not expected a net recipe to turn out so good. the taste of curry leaves and black pepper dominates. we made it in (a little) coconut oil with a panch phoron tadka (as recommended in the recipe). here's the masala cooking in the kadhai before fresh prawns (not boiled beforehand but to be cooked in the masala), coconut milk and a bit of water went in.

What are you cooking / having cooked / eating today? [1 of 2] - Page 10 Imag0514

What are you cooking / having cooked / eating today? [1 of 2] - Page 10 Imag0514

the slight difference in colour in the two images is because the first pic was shot with an HDR app. and thus exhibits the natural colours. kashmiri chillis give it that slight red consistency.

i highly recommend this dish to impy (who eats shrimps now -- ingratiating to someone or something no doubt). this is an awesome shrimp dish with rice -- 10/10. move over pork chops, canned mutton and malai chingri. this dish will be repeated often.

by Merlot Daruwala Tue Dec 27, 2011 6:41 am

Berry berry nice looking it has turned out, Hoozay. Gasshi is one of my favoritest curries.

But today, on the first day of Mahatma Anna's fast, I decided to feast like those blessed people do in God's own country (yes, I'm trying to ingratiate myself with vee unkil).

So lunch consisted of: surmai fry, prawns fry (spicy, deep-fried prawns on a bed of super-spicy sauteed onion), beef masala (most succulent cubes of beef in a very flavorful gravy) and malabar parotas. Lunch for two: Rs 550.

by Merlot Daruwala Wed Jan 11, 2012 4:20 am

Just realized I've not updated you folks on my gastronomic intake for a long time. Here's what I had so far today:

Breakfast: Dosas with coconut chutney

Mid-morning breakfast: Medu vada with sambar and chutney

Late morning snack: Karanda - a fiery chewda aka mixture from Kolkata

Lunch: Chicken curry, rice, dal, cabbage sabzi, yogurt and papad

Currently munching on anjeer halwa as dessert.

by Merlot Daruwala Fri Jan 13, 2012 6:39 am

Continuing my assault on marine life off the coast of Mumbai, I ate the following for lunch:

Bombil fry
Lady-fish fry
Butter garlic fried squid
Surmai gasshi
Neer-dosas and appams

by Guest Fri Jan 13, 2012 6:49 am

Merlot Daruwala wrote:Continuing my assault on marine life off the coast of Mumbai

by Merlot Daruwala Sat Jan 21, 2012 11:05 am

After a hectic week, I rewarded myself with great food last two days.

Friday's lunch was:
Crab soup
Pomfret fillet fried with red masala
Pomfret fillet fried with pepper masala
Prawns kundapura
Mutton aajadina (bunt style)
Neerdosas
Mango kulfi

Today's lunch was:
Chicken 65
Kolhapuri sukka mutton
Nagpur Sau mutton
Chemeen manga charu (melt-in-your-mouth shrimp curry with coconut gravy and tender mango)
A goan veggie curry made of cashew and juliennes of tender coconut
Appams
Caramel custard
All washed down with 2 glasses of cabernet

by Maria S Sat Jan 21, 2012 11:18 am

Good morning MD

(could not find an evening emoticon;)

How lucky can you be..and any non-food rewards? Smile

Enjoy your weekend!

by Merlot Daruwala Sat Jan 21, 2012 11:27 am

Thanks Maria. Non-food reward is the frozen martinis I just made. More non-food rewards ahead provided I don't pass out from all the vodka.

by Impedimenta Sat Jan 21, 2012 12:00 pm

Merlot Daruwala wrote:After a hectic week, I rewarded myself with great food last two days.

Friday's lunch was:
Crab soup
Pomfret fillet fried with red masala
Pomfret fillet fried with pepper masala
Prawns kundapura
Mutton aajadina (bunt style)
Neerdosas
Mango kulfi

Today's lunch was:
Chicken 65
Kolhapuri sukka mutton
Nagpur Sau mutton
Chemeen manga charu (melt-in-your-mouth shrimp curry with coconut gravy and tender mango)
A goan veggie curry made of cashew and juliennes of tender coconut
Appams
Caramel custard
All washed down with 2 glasses of cabernet

this is not fair, esp the 2 glasses of cabernet. bring it on MD. some of us here are hungry as well.

by Guest Fri Jan 27, 2012 4:07 am

had lovely hyderabadi marag with naan for lunch today. (thanks to charvaka for the recipe.) marag is a slow cooked mutton stew, cooked in traditional spices (whole) minus turmeric, coriander powder, red chillies and tomatoes. more bones than meat is preferred to thicken the stew and to impart flavour. tasty shorba. good comfort food for winters.

recipe: http://www.indianfoodrocks.com/2006/08/hyderabadi-marag-in-slow-cooker.html

(skip tomatoes and use chopped onions instead of paste in the recipe above)

What are you cooking / having cooked / eating today? [1 of 2] - Page 10 2012-010

What are you cooking / having cooked / eating today? [1 of 2] - Page 10 2012-010

god bless ganpath ram.

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