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

Merlot Daruwala wrote:

brie wrote:sorry kris i stand corrected.

https://en.wikipedia.org/wiki/Samosa#History wrote:The samosa is claimed to have originated in the Middle East (where it is known as sambosa^[8]) prior to the 10th century.^[9] Abolfazl Beyhaqi (995-1077), an Iranian historian mentioned it in his history, Tarikh-e Beyhaghi.^[10] It was introduced to the Indian subcontinent in the 13th or 14th century by traders from Central Asia.^[6]
Amir Khusro (1253–1325), a scholar and the royal poet of the Delhi Sultanate, wrote in around 1300 that the princes and nobles enjoyed the "samosa prepared from meat, ghee, onion and so on".^[11][12]
Ibn Battuta, a 14th-century traveler and explorer, describes a meal at the court of Muhammad bin Tughluq, where the samushak orsambusak, a small pie stuffed with minced meat, almonds, pistachios, walnuts and spices, was served before the third course, ofpulao.^[12][13]
The Ain-i-Akbari, a 16th-century Mughal document, mentions the recipe for qutab, which it says, “the people of Hindustan callsanbúsah”.^[14]

samosa does not have sanskrit origins -- with wiki note demands citation in-link. 

And look at the sheer travesty of replacing mincemeat, almonds, pistachios and walnuts with aloo!!

brie wrote:

Merlot Daruwala wrote:

brie wrote:sorry kris i stand corrected.

https://en.wikipedia.org/wiki/Samosa#History wrote:The samosa is claimed to have originated in the Middle East (where it is known as sambosa^[8]) prior to the 10th century.^[9] Abolfazl Beyhaqi (995-1077), an Iranian historian mentioned it in his history, Tarikh-e Beyhaghi.^[10] It was introduced to the Indian subcontinent in the 13th or 14th century by traders from Central Asia.^[6]
Amir Khusro (1253–1325), a scholar and the royal poet of the Delhi Sultanate, wrote in around 1300 that the princes and nobles enjoyed the "samosa prepared from meat, ghee, onion and so on".^[11][12]
Ibn Battuta, a 14th-century traveler and explorer, describes a meal at the court of Muhammad bin Tughluq, where the samushak orsambusak, a small pie stuffed with minced meat, almonds, pistachios, walnuts and spices, was served before the third course, ofpulao.^[12][13]
The Ain-i-Akbari, a 16th-century Mughal document, mentions the recipe for qutab, which it says, “the people of Hindustan callsanbúsah”.^[14]

samosa does not have sanskrit origins -- with wiki note demands citation in-link. 

And look at the sheer travesty of replacing mincemeat, almonds, pistachios and walnuts with aloo!!

lol. keema samosas are popular esp. in iftars. i get my quota from a sweet-shop near kalighat (they make good keema-ghugni too). do you get them in md. ali road or wherever?

Kris wrote:

brie wrote:i googled a bit more. samosa, the name, has sanskrit origins. it is more likely it reached ethiopia via the arab route.

>>>The Sanskrit origin is surprising. I would have thought there could have been more of a Mughal connection. I am trying to think if I have seen something like it in Arab* cuisine. As far as I can recall, I haven't which is why I surmised the Gujarati merchant route.

*Admittedly, my experience is limited in this area. I have had more exposure to North African/Berber cuisine.

seven wrote:Serious question Brie - is it possible to get someone trained by ganpat. i'll pay for it and also sponsor their visa. 

i need someone to cook good food for me. if you dont mind, pls ask ganpat if he's game.

brie wrote:

seven wrote:Serious question Brie - is it possible to get someone trained by ganpat. i'll pay for it and also sponsor their visa. 

i need someone to cook good food for me. if you dont mind, pls ask ganpat if he's game.

lol ji lol.

Merlot Daruwala wrote:For some reason, I was thinking Bedekar was a Bangalore brand. Turns out they are an old Girgaum family: http://vpbedekar.com/history.asp

brie wrote:

Merlot Daruwala wrote:For some reason, I was thinking Bedekar was a Bangalore brand. Turns out they are an old Girgaum family: http://vpbedekar.com/history.asp

no wonder! i could not get it from bangalore through kids (they could not find it) or bigbasket.com. i finally got it from mumbai. 

as i stated this was the best green chilli pickle i had (love green chilli pickle) -- north or mumbai though the method of preparation is the same. very fresh and not as hot as i was scared they'd turn out to be.

brie wrote:

Merlot Daruwala wrote:For some reason, I was thinking Bedekar was a Bangalore brand. Turns out they are an old Girgaum family: http://vpbedekar.com/history.asp

no wonder! i could not get it from bangalore through kids (they could not find it) or bigbasket.com. i finally got it from mumbai. 

as i stated this was the best green chilli pickle i had (love green chilli pickle) -- north or mumbai though the method of preparation is the same. very fresh and not as hot as i was scared they'd turn out to be.

garam_kuta wrote:

brie wrote:

Merlot Daruwala wrote:For some reason, I was thinking Bedekar was a Bangalore brand. Turns out they are an old Girgaum family: http://vpbedekar.com/history.asp

no wonder! i could not get it from bangalore through kids (they could not find it) or bigbasket.com. i finally got it from mumbai. 

as i stated this was the best green chilli pickle i had (love green chilli pickle) -- north or mumbai though the method of preparation is the same. very fresh and not as hot as i was scared they'd turn out to be.

wow...srsly, I find Bedekar's the most hot green chilli pickle.  Try eating it neat so violent, and pungent as well, which i love - only next to wasabi.

brie wrote:
http://foodchants.com/2013/01/08/uttarakhands-famous-singhare-ki-kachri/ 

brie wrote:

brie wrote:
http://foodchants.com/2013/01/08/uttarakhands-famous-singhare-ki-kachri/ 

i just read the recipe in this link. for anyone planning to make kachri at home, please DO NOT put the ingredients through a food processor -- you will end up with mayonnaise or mashed potatoes. crush the water chestnuts and blend the old way.

Meghna Mathur wrote:looks delicious… 

have you tried making goat/chicken broth? it's something i been reading up on e'once in a while for last 2-3 months. the search/curiosity began while i was searching up on gelatin for something unrelated. i bought a pure gelatin packet once, but have not used it so far. 

looks like the broth is the best source of gelatin, which in turn does have quite a few benefits. and seems like goat broth is the best in terms of nutrition, expenses, etc. and homemade is the best kind. but we don't buy goat/lamb that often (except for bbq), and the few times we buy wings w/bones, we don't bother to save the bones. as a kid, whenever mutton was made at home, we used to drink that soup too. 

anyway, the idea has been in my mind for a while now, and i have read through scores of recipes and best practices. But too many things going on for me to set the plan down and follow it one weekend. i think i will just go out and buy enough to make mutton at home, and also broth. don't think i will go the route of saving the bones in the freezer, and then make it after we have collected enough (the idea doesn't seem that appealing). will do it one of these days… i threw our last slow digital cooker, but will see if i need to buy one for this.

Propagandhi711 wrote:

Meghna Mathur wrote:looks delicious… 

have you tried making goat/chicken broth? it's something i been reading up on e'once in a while for last 2-3 months. the search/curiosity began while i was searching up on gelatin for something unrelated. i bought a pure gelatin packet once, but have not used it so far. 

looks like the broth is the best source of gelatin, which in turn does have quite a few benefits. and seems like goat broth is the best in terms of nutrition, expenses, etc. and homemade is the best kind. but we don't buy goat/lamb that often (except for bbq), and the few times we buy wings w/bones, we don't bother to save the bones. as a kid, whenever mutton was made at home, we used to drink that soup too. 

anyway, the idea has been in my mind for a while now, and i have read through scores of recipes and best practices. But too many things going on for me to set the plan down and follow it one weekend. i think i will just go out and buy enough to make mutton at home, and also broth. don't think i will go the route of saving the bones in the freezer, and then make it after we have collected enough (the idea doesn't seem that appealing). will do it one of these days… i threw our last slow digital cooker, but will see if i need to buy one for this.

I did when my parents were visiting, it's good for joints. one big batch would last for 6 weeks of daily consumption. boiling the bones on low heat in a deep heavy bottomed pot is better than those slow cookers imo

Meghna Mathur wrote:looks delicious… 

have you tried making goat/chicken broth? it's something i been reading up on e'once in a while for last 2-3 months. the search/curiosity began while i was searching up on gelatin for something unrelated. i bought a pure gelatin packet once, but have not used it so far. 

brie wrote:

just had it with lunch. best green chilli pickle i've had

brie wrote:slow cooked bisibelabath with bedekar green chillies and greek yoghurt (lmost equivalent) raita -




lovely! .|Sublime|. ate more than i should have.

would have tasted even better had we had made it in bangalore with home made zambar powder and fresh spices.

garam_kuta wrote:

brie wrote:slow cooked bisibelabath with bedekar green chillies and greek yoghurt (lmost equivalent) raita -

lovely! .|Sublime|. ate more than i should have.

would have tasted even better had we had made it in bangalore with home made zambar powder and fresh spices.

yeah, not for nothing its known as concrete ! must say color of bisibelabath looks close to my liking, but even better if it was a little less brownish-red; that is not much tamarind, which messes up the taste for me with most south indian food that I get outside -restaurants/other homes.  Trust you had it with a bit of ghee, which is as important as the hot temperature for bisibelabath. generally oil-fried pappad /potato chips/ bhoondi mixture is served. here it looks sad, but that is inevitable when it is roasted directly over flame or done for too long in the oven or microwave - depends on the thickness.

the yogurt and the quintessential bedekar green chilli pickles combo, maan you are a connoisseur, no doubt!

brie wrote:the URLAI ROAST!

garam_kuta wrote:

brie wrote:the URLAI ROAST!

awesome! minimally spiced it appears, and that's wonderful.

brie wrote:

garam_kuta wrote:

brie wrote:the URLAI ROAST!

awesome! minimally spiced it appears, and that's wonderful.

thank you GK. i was reading your comments in the dinner thread. a couple of things i wanted to ask you:

- is there an equivalent of dahi bhindi in south or tambrahm cuisine? it's one of my favourite dishes and i like stuff in south indian masalas.  dahi bhindi - http://www.vegrecipesofindia.com/dahi-bhindi-dahi-wali-bhindi/

- what's the difference between regular spinach and palak?

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aside: hum bhi alu dum banayga! better than urlai roast! baby potatoes cooked on dum (slow-cooked) in a yellow mattar (peas) puree/gravy/base. will boast pics tomorrow! with a tadka! YUMMMMMMMMMMMMMMMMMMMMM.

actually what i just described is a bengali delicacy. it's a fast disappearing street food (lo and behold! it has disappeared as i typed). vendors used to carry it in steel boxes and serve on sal leaves (when i was a kid) and would give you a toothpick too to eat with. my pics will have a bit more gravy -- that is because we will cook for three days and by the third day the gravy would have totally bhanised and you can, then, eat it with a toothpick.

garam-kuta wrote:

brie wrote:

garam_kuta wrote:

brie wrote:the URLAI ROAST!

awesome! minimally spiced it appears, and that's wonderful.

thank you GK. i was reading your comments in the dinner thread. a couple of things i wanted to ask you:

- is there an equivalent of dahi bhindi in south or tambrahm cuisine? it's one of my favourite dishes and i like stuff in south indian masalas.  dahi bhindi - http://www.vegrecipesofindia.com/dahi-bhindi-dahi-wali-bhindi/

- what's the difference between regular spinach and palak?

-----------------------------------

aside: hum bhi alu dum banayga! better than urlai roast! baby potatoes cooked on dum (slow-cooked) in a yellow mattar (peas) puree/gravy/base. will boast pics tomorrow! with a tadka! YUMMMMMMMMMMMMMMMMMMMMM.

actually what i just described is a bengali delicacy. it's a fast disappearing street food (lo and behold! it has disappeared as i typed). vendors used to carry it in steel boxes and serve on sal leaves (when i was a kid) and would give you a toothpick too to eat with. my pics will have a bit more gravy -- that is because we will cook for three days and by the third day the gravy would have totally bhanised and you can, then, eat it with a toothpick.

google recipes for vendakkai mor kuzhambu (please note the spelling "zh" in kuzhambu, texas).

Merlot Daruwala wrote:Bendekai majjige huli...

Seven wrote:you remembered! thats very sweet, hu..more so bcz you're now quitting.

i dont understand. the older u get the more time u have to spend online. like after retirement most of my relatives are now on FB etc (which is weird on FB ofcoz to have them around commenting on ur photos in line with ur frnds...but thats bsides the point...what i mean is growing old is no reason to quit forums.

Guest wrote:multi coloured water balloons, courtesy vidya, for suchers to play holi with:



E N J O Y !!