<!--QuoteBegin-Mudy+May 7 2008, 04:22 PM-->QUOTE(Mudy @ May 7 2008, 04:22 PM)<!--QuoteEBegin-->Finally, able to get this recipe.
<b>Gun Powder (Milaga podi)</b>
http://youtube.com/watch?v=B6X-Tk-8EUc
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Mudy, what state are you from? Does anyone know if gun powder is used outside of south? I would imagine not, since I can't really think of any dish from the north which could use milagai podi as an accompaniment.
Pandyan,
I am from Delhi but my class mates (KV) were from all over India, One girl from Kerala used to bring Idli or Dosa with Gun powder. I was looking for this recipe for very long time.
05-08-2008, 04:54 PM
(This post was last modified: 05-08-2008, 04:59 PM by Husky.)
What. "Milagu podi" (what kind of spelling is that) is called "gun powder"? Who died.
Mudy, Mollagu podi (my own spelling, using foreign alphabet) is used in nearly all non-sweet, spicy South Hindu dishes. Rasam, Sambar, spicy vegetable dishes.
Enough. This topic is dangerous. It makes me lust after food. Hang it all.
Cusine from Kalpa - (Himachal Pradesh) - Video
Chila
http://www.hindu.com/thehindu/mag/arc031.htm
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Interesting two articles on a blog ties genetic research and word origins and comes up with:
Agriculture in South India-1
and
Agriculture in South India-2
lashunotsava or gandha-maha
Hindu tradition mentions the following tale regarding the discovery and the use of garlic. The brAhmaNa sushrutaâs curiosity was aroused by a foul-smelling bulb and he made enquiries regarding it to the renowned medical expert divodAsa, the king of kAshI. divodAsa told him that it was lashuna and described its medicinal properties and therapeutic and dietary uses to him. The resulting discourse became the prototype of the lashuna-kalpa of the magico-medical tradition of the Hindus. Since the smR^itis have proscribed the use of lashuna by the dvija a predicament arises here. Two apparent solutions are suggested by tradition. One of these is to make the garlic âpass through the cowâ. The other is its consumption in a special periodic festival known as the lashunotsava or the gandha-maha. This festival is recorded in the lashuna-kalpa preserved in both the kAshyapa tantra and the Bower manuscripts. On the day of the lashunotsava even dvija-s could eat garlic untainted by the pAtaka. The festival is laid out by rudra in a discourse to bhadrakAlI. When rudra was roaming in the devadAru forest the wives of the vipra-s were afflicted with infertility. They called on him to relieve them of the condition. It was then that he instituted the garlic festival to cure the wives.
06-27-2008, 05:46 AM
(This post was last modified: 06-27-2008, 05:47 AM by Hauma Hamiddha.)
I have been examining a couple of saMskR^ita pAkashAstra manuscripts: 1) bhImasena's pAkashAstra and a medieval pAka manual. Would any of you all like a summary of contents. I could prepare one such then.
Re: Garlic
I remember reading a story long time ago that a R^ishi had discovered these plants, and successfully survived a famine, feeding on them.
Unfortunately I don't have any recollection of the R^ishi's name or the source of the story.
06-27-2008, 08:23 AM
(This post was last modified: 06-27-2008, 08:26 AM by Bodhi.)
<!--QuoteBegin-Hauma Hamiddha+Jun 27 2008, 05:46 AM-->QUOTE(Hauma Hamiddha @ Jun 27 2008, 05:46 AM)<!--QuoteEBegin-->I have been examining a couple of saMskR^ita pAkashAstra manuscripts: 1) bhImasena's pAkashAstra and a medieval pAka manual. Would any of you all like a summary of contents. I could prepare one such then.
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absolutely, please do when you get a chance.
also, from the point of a dvija eating lashuna (as food), I had heard some aphorism comparing garlic with canine nails.
any mention of "paneer" (cottage cheese) in saMskR^ita literature? In a country that had so much milk to deal with - paneer should have been known in the days of old!
Yes please and if its online please post the link to the sanskrit version. I never heard of the 1)bhimasena's pakashastra. What is the name f the medieval one? Is it pre - or post-Islamic encounter?
There is a e-book "India in Kalidasa" which covers the types of food and cusine mentioned in his works. The e-book is linked in the E-Books thread.
And H^2 can you please also post in normal English and not traditonal spellings to make it easier for folks like me?
x-post from another thread
<!--QuoteBegin-->QUOTE<!--QuoteEBegin-->If and when we meet, the choicest murg tandoori/mussalam is on me. Along with a Patiala peg of Lagavulin cheers.gif
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<!--QuoteBegin-->QUOTE<!--QuoteEBegin-->I am sure that when you pass through London it will be Lagavulin - an Islay Malt - for you but it would be Maker's Mark or Bookers for me. I also like the Jack Daniels Single Barrel or Col. Blanton's Gold Label. At the moment I am going through a Bottle of Col. Blanton - Silver Label Warehouse H, Barrel No. 290, Rick No. 26, Bottle No. 231.
Next time you get a chance try a McDowell Single Malt or an Amrut Single Cask or even the Amrut Peated variety.
Man, you will like the taste of the "Sunny Indians".
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Viren, I dont know where you posted the brinjal post but here is more...
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An intersting site from Hyderabad of bunch of jingo scientists who are fighting to claim back the heritage
Asian Agri History site
Might want to go through back issues of the Journal.
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<!--QuoteBegin-->QUOTE<!--QuoteEBegin--><b>Chai Snickerdoodles</b>
2 cups sugar
2 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cardamom
1/2 teaspoon ground allspice
1 cup butter, soft
2 large eggs
1 1/2 tsp vanilla extract
2 3/4 cups all purpose flour
1/4 tsp salt
2 tsp cream of tartar
1 tsp baking soda
Preheat the oven to 350F. Line a baking sheet with parchment paper.
In a large bowl, combine sugar and spices; remove 1/2 cup of this mixture and place in a medium-sized, shallow dish or bowl (like a soup plate). Add butter to bowl and cream with sugar mixture until fluffy. Beat in eggs, one at a time, and vanilla extract.
In a medium bowl, whisk together flour, salt, cream of tartar and baking soda. Add to sugar mixture and stir until fully incorporated.
Shape dough into 1 inch balls and roll in reserved sugar-spice mixture. Place on baking sheet, leaving 2 inches between balls to allow for spreading.
Bake for about 12 minutes, until edges are firm to the touch, but not quite browned. Cool for 3-5 minutes on the baking sheet, then transfer cookies to a wire rack to cool completely.
Makes about 4 dozen.
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Next time, I will add more spices. Taste very good.
Need to convenience SHQ to try that Mudy.
Ramana, on that Brinjal link, it was in the Veg thread
Posting here again:
x-post, Ramana's link:
Antiquity of the Cultivation and Use of Brinjal in India
<b>Showmethecurry</b>
They are on utube also. Recipes are easy and excellent in taste.
I have tried couple of recipes from this site.
Yesterday, I was watching Food Channel, according to them Indian Food will be new major trend worldwide. Already higher end Chefs are preparing or moving towards Indian Cusine. Tucany and Mexican food is out now.
Take a look at this
India Food Map
For all IF members!!!
Indian Marathi Version of Tiramisu
I just can't stop laughing. Enjoy it.
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