This is a Hitskin.com skin preview
Install the skin • Return to the skin page
What are you cooking / having cooked / eating today? [2 of 2]
+32
Obnoxious
Tejpal Singh Iyer
michelle2
noisy_dravidfan
b_A
Idéfix
Jebediah Mburuburu
churi.
Bittu
Another Brick
seven
Kris
Impedimenta
Admin
Captain Bhankas
Nila
goodcitizn
garam_kuta
bw
indophile
Maria S
ashaNirasha
pravalika nanda
Rekz
FluteHolder
MaxEntropy_Man
southindian
ashdoc
Propagandhi711
Hellsangel
Merlot Daruwala
Jeremiah Mburuburu
36 posters
Page 14 of 17
Page 14 of 17 • 1 ... 8 ... 13, 14, 15, 16, 17
Re: What are you cooking / having cooked / eating today? [2 of 2]
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- Posts : 5005
Join date : 2011-04-29
Re: 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.
yes! that would be quite tasty with the yogurt based marinade and smoky taste! paniyarams would not need frying either 'cos they are quite firm (some of these idlis were fried in line with the hindu recipe)
Guest- Guest
Re: What are you cooking / having cooked / eating today? [2 of 2]
oh, missed this post. i think you make a valid point -- that is why the hindu recipe avoids yoghurt in the marinade!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.
Guest- Guest
Re: What are you cooking / having cooked / eating today? [2 of 2]
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)
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)
Guest- Guest
Re: What are you cooking / having cooked / eating today? [2 of 2]
pic looks good. keep experimenting.
we get very good idli thingies in my village. whenever I go there, it's a must! Guess that's the only time in the year that I consume idli, in any form. Or maybe sometimes during team lunch here, but those are buffets, hence idlis get passed for other menu items.
we get very good idli thingies in my village. whenever I go there, it's a must! Guess that's the only time in the year that I consume idli, in any form. Or maybe sometimes during team lunch here, but those are buffets, hence idlis get passed for other menu items.
Guest- Guest
Re: What are you cooking / having cooked / eating today? [2 of 2]
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
garam_kuta- Posts : 3768
Join date : 2011-05-18
Re: What are you cooking / having cooked / eating today? [2 of 2]
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.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
btw, we are making this for lunch tomorrow:
http://www.sanjeevkapoor.com/Recipe/Hot-Garlic-Eggs-Turban-Tadka-FoodFood.html
Guest- Guest
Re: What are you cooking / having cooked / eating today? [2 of 2]
madrasi_idiot wrote: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.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
btw, we are making this for lunch tomorrow:
http://www.sanjeevkapoor.com/Recipe/Hot-Garlic-Eggs-Turban-Tadka-FoodFood.html
wish i had the mental space to plan my menu that far in advance. i don't know what i'm having for breakfast today, let alone lunch tomorrow.
MaxEntropy_Man- Posts : 14702
Join date : 2011-04-28
Re: What are you cooking / having cooked / eating today? [2 of 2]
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.
MaxEntropy_Man- Posts : 14702
Join date : 2011-04-28
Re: What are you cooking / having cooked / eating today? [2 of 2]
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.
Guest- Guest
Re: What are you cooking / having cooked / eating today? [2 of 2]
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]
Guest- Guest
Re: What are you cooking / having cooked / eating today? [2 of 2]
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:
Guest- Guest
Re: What are you cooking / having cooked / eating today? [2 of 2]
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:
Guest- Guest
Re: What are you cooking / having cooked / eating today? [2 of 2]
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.
Guest- Guest
Re: What are you cooking / having cooked / eating today? [2 of 2]
egg and black pepper are so good together, they must get married.
Is that plain butter on top? Did you scoop it out and blotted the surface with a paper before consuming it? Better be it that way now or some heart surgeon would be doing the deed a few years later.
(That's a joke actually... my very haryanvi dad was one day telling us how they used to consume home made ghee in childhood... and i said - 'yeah, [doctor name] is taking it all out now', referring to his bypasses and angioplastis).
Is that plain butter on top? Did you scoop it out and blotted the surface with a paper before consuming it? Better be it that way now or some heart surgeon would be doing the deed a few years later.
(That's a joke actually... my very haryanvi dad was one day telling us how they used to consume home made ghee in childhood... and i said - 'yeah, [doctor name] is taking it all out now', referring to his bypasses and angioplastis).
Guest- Guest
Re: What are you cooking / having cooked / eating today? [2 of 2]
Beatrix Kiddo wrote:egg and black pepper are so good together, they must get married.
Is that plain butter on top?
no, that is hollandaise sauce. it's made from egg yolk. it's called eggs benedict (breakfast dish). we tried making it at home with home-made hollandaise sauce:
older tried salmon benedict when he visited maine earlier this summer:
Guest- Guest
Re: What are you cooking / having cooked / eating today? [2 of 2]
bigger is not always better, but...
Guest- Guest
Re: What are you cooking / having cooked / eating today? [2 of 2]
*faint* @ dosa. would love to eat it. where was this? in bittu's house when his wife was away?
Guest- Guest
Re: What are you cooking / having cooked / eating today? [2 of 2]
is that paper dosa? It looks kinda awkward, when it juts out of the paper plate, but I know it is the trend..Beatrix Kiddo wrote:bigger is not always better, but...
Kris- Posts : 5461
Join date : 2011-04-28
Re: What are you cooking / having cooked / eating today? [2 of 2]
Yep. Paper masala dosa, masala came on the side. Could not finish it actually as I had full Ragda patties just before it. Bringing the other half home was also a challenge as I had to break it up and put it in a box, and eat away the stubborn parts that would not go in.
This was at Dimple in Edison.
This was at Dimple in Edison.
Guest- Guest
Re: What are you cooking / having cooked / eating today? [2 of 2]
what kind of a name is dimple for a restaurant? glad it isn't pimple.
MaxEntropy_Man- Posts : 14702
Join date : 2011-04-28
Re: What are you cooking / having cooked / eating today? [2 of 2]
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.
Guest- Guest
Re: What are you cooking / having cooked / eating today? [2 of 2]
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.
Obnoxious- Posts : 752
Join date : 2012-05-09
Re: What are you cooking / having cooked / eating today? [2 of 2]
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!
michelle2- Posts : 481
Join date : 2013-11-12
Re: What are you cooking / having cooked / eating today? [2 of 2]
|< |< 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?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!
Guest- Guest
Re: What are you cooking / having cooked / eating today? [2 of 2]
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.
Not really sure if it's NI or SI, had the impression it's SI. These days am sorta out of touch with new haunts in Edison/Iselin. Not sure of parathas. Will check it out next time I go.
Have had variety of dosas and other chat items here. Dosas are good. Sorry to say they do serve pav bhaji dosa too. XH had ordered it once and I had looked down at him (this was pre-such and I was a major purist), however, one of his cousins had pissed them off when ordering Mysore Masala dosa challenging them that they can't make it hot enough for him. As a result, ALL of our dosas came super hot, save Pav Bhaji one that XH had ordered, so I ended up eating his, in the process compromising my standards of the time, but whatever.
Guest- Guest
Re: What are you cooking / having cooked / eating today? [2 of 2]
tingu wrote:|< |< 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?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!
( puke!) x 100
michelle2- Posts : 481
Join date : 2013-11-12
Re: What are you cooking / having cooked / eating today? [2 of 2]
sprouted chana cutlets (three chanas -- white, green, brown). http://www.sanjeevkapoor.com/Recipe/Sprouts-Cutlet-Sirf-30-minute-FoodFood.html
Guest- Guest
Re: What are you cooking / having cooked / eating today? [2 of 2]
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?
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?
Guest- Guest
Re: What are you cooking / having cooked / eating today? [2 of 2]
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?
yes they do. their jersey yoghurt is just awesome (i dunk it in rice, add salt, pepper, pickles and voila! curd-rice). they have introduced some new items too. if i can find the link i'll post later today.
Guest- Guest
Re: What are you cooking / having cooked / eating today? [2 of 2]
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/
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/
Guest- Guest
Re: What are you cooking / having cooked / eating today? [2 of 2]
"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.
>>> Isn't the madrasi Idli quite similar to the gujju dhokala in texture and taste etc.
Re: What are you cooking / having cooked / eating today? [2 of 2]
a good daal, or a pic of it, can make tracy cry.
Guest- Guest
Re: What are you cooking / having cooked / eating today? [2 of 2]
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.
Guest- Guest
Re: What are you cooking / having cooked / eating today? [2 of 2]
Beatrix Kiddo wrote:a good daal, or a pic of it, can make tracy cry.
Guest- Guest
Re: What are you cooking / having cooked / eating today? [2 of 2]
>>Looks very tempting.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/
Kris- Posts : 5461
Join date : 2011-04-28
Re: What are you cooking / having cooked / eating today? [2 of 2]
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.
or it never changed (implying that the dhokla etc. were invented much later)!
Guest- Guest
Re: What are you cooking / having cooked / eating today? [2 of 2]
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
http://www.nytimes.com/2010/01/27/dining/271mrex.html?_r=0
MaxEntropy_Man- Posts : 14702
Join date : 2011-04-28
Re: What are you cooking / having cooked / eating today? [2 of 2]
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.
Merlot Daruwala- Posts : 5005
Join date : 2011-04-29
Re: What are you cooking / having cooked / eating today? [2 of 2]
omg this looks awesome! love the fried egg topping (a chelo kebabs type). will try this in a few days and post pics! if i don't like it, ill pour ghee on it. if i still don't like it, i'll add curd to it and eat.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
Guest- Guest
Re: What are you cooking / having cooked / eating today? [2 of 2]
MaxEntropy_Man wrote:i am not into photographing food, it's just fucking food you know
that you are not into photographing food --- ticked as OK;
that it's just fucking food -- NO! there is good food, unsavoury food like cockroach sushi (google it), comfort food, aesthetically appealing food (that could taste horrible and vice versa) etc. it's as bad as saying you are not tamilian or northindian, you are just fucking Indian! worse, south asian!
Guest- Guest
Re: What are you cooking / having cooked / eating today? [2 of 2]
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.
MaxEntropy_Man- Posts : 14702
Join date : 2011-04-28
Re: What are you cooking / having cooked / eating today? [2 of 2]
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.
+1
Guest- Guest
Re: What are you cooking / having cooked / eating today? [2 of 2]
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!
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!
Guest- Guest
Re: What are you cooking / having cooked / eating today? [2 of 2]
Looks good!
Yesterday in lunch they gave complimentary masala dosa. It had garlic in it, ugh. I would rather have paneer.
Yesterday in lunch they gave complimentary masala dosa. It had garlic in it, ugh. I would rather have paneer.
Guest- Guest
Re: What are you cooking / having cooked / eating today? [2 of 2]
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!
Looks delicious. I'm suddenly craving Bong food. Fish bharta would also go well with this combo I think.
Merlot Daruwala- Posts : 5005
Join date : 2011-04-29
Re: What are you cooking / having cooked / eating today? [2 of 2]
Merlot Daruwala wrote:Fish bharta would also go well with this combo I think.
absolutely!
Guest- Guest
Page 14 of 17 • 1 ... 8 ... 13, 14, 15, 16, 17
Similar topics
» What are you cooking / having cooked / eating today? [1 of 2]
» trump said he cooked a shark for lunch today
» Gujarat: Meat eating family receives 40 letters threatening rape of their daughter as punishment for "criminal" eating habits
» Exotic cooked food and drink
» WSJ pokes fun of Feku's cooked up numbers
» trump said he cooked a shark for lunch today
» Gujarat: Meat eating family receives 40 letters threatening rape of their daughter as punishment for "criminal" eating habits
» Exotic cooked food and drink
» WSJ pokes fun of Feku's cooked up numbers
Page 14 of 17
Permissions in this forum:
You cannot reply to topics in this forum
|
|