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Indian Cuisine
<!--QuoteBegin-->QUOTE<!--QuoteEBegin-->rajesh: Should have guessed that supreme HQ is away<!--QuoteEnd--><!--QuoteEEnd-->

<!--emo&:whistle--><img src='style_emoticons/<#EMO_DIR#>/whistle.gif' border='0' style='vertical-align:middle' alt='whistle.gif' /><!--endemo-->

I know I owe the fulwadi snake recipe, boss - some time next week.

In the meantime I found this website..

Sorry guys,

Have had the fulwadi recipe for a while but didnt post - I am not sure tho whether the recipe by itself is going to help. You will need to practice this a little bit. Especially so without the proper tools. The main tool that you require is something that is called a jharo in gujarati. It is a big round shaped pan sort of shape with a long handle and its got equal sized holes in it - around 5 mms to a cms each. Supreme HQ says as a replacement one can also use an aluminium plate that has holes in it. Most desi households should have this kinda plate which they use to cover rice while cooking it in pressure cooker. Extreme care must be taken while using this though.

Anyway here goes..

1 cup besan - chanaa aataa - if available then use the kind that is slightly coarse and not too fine.
3/4 cup oil
1/2 cup dahi/yogurt
1/4 cup sugar (when u r gujju u add sugar as simple as that - lesser mortals may think about the quantity <!--emo&Wink--><img src='style_emoticons/<#EMO_DIR#>/wink.gif' border='0' style='vertical-align:middle' alt='wink.gif' /><!--endemo--> )
mirchi, salt, dhanaa (dunno what its called in english), til.
limboo naa fool - not sure what it is called in english either - its a crystalline powder - usually added in VERY small quatities for sour taste - add only if u like the sour taste.

Blend oil and dahi in mixer..

Take the above contents and prepare the dough. The texture of the dough should be somewhere between the one you prepare for chapati and the one you prepare for bhajia/mangode/pakora..

If the dough becomes too hard like chapati dough one can add some milk to the dough to fix it.

Next heat up some oil in your frying container. Take the jharo or the plate with holes in it - put some dough on top of it and press the dough just like you would shred cheese ?

Once again be careful while doing this especially so when using alternate tools - newbies tend to forget this and get hurt by oil, warns Shreematiji.

Here is the website for our local desi store that ships gujju snakes.. <!--emo&Smile--><img src='style_emoticons/<#EMO_DIR#>/smile.gif' border='0' style='vertical-align:middle' alt='smile.gif' /><!--endemo-->

<!--QuoteBegin-rajesh_g+May 24 2004, 03:45 PM-->QUOTE(rajesh_g @ May 24 2004, 03:45 PM)<!--QuoteEBegin--> http://www.suratifarsan.com/docs/shop.asp?cat=Snacks <!--QuoteEnd--><!--QuoteEEnd-->
Regret not being in the Desh for all this. As great fan of Gujju food, I remember the great fulwadi and fafda served by a gujju hotel in Houston. I think the fafda, papap, Papapdam all have a common origin, but wonder who was the originator.

I once witnessed an argument between Maharatti and Gujju acquaintences as to who had invented the bakarvadi. What is the answer to this? It looks Gujju in its parlance but Maharattis have been adamant in claiming ownership.
I am planning a Goat roast/BBQ, on an open hearth spit, rotisserie style. The weight of the goat would be around 35-40 lbs. I need help in preparing the masala/marinade for the 35-40 lbs. goat. The more exotic, the better!

HH, will keep an eye out for this.. <!--emo&Smile--><img src='style_emoticons/<#EMO_DIR#>/smile.gif' border='0' style='vertical-align:middle' alt='smile.gif' /><!--endemo-->

But whats with the other folks ? No special recipes from other regions ? How about a good, hot, spicy rasam recipe ? Dont tell me u folks survive eating qtr-pounders from mickey d's .. <!--emo&Wink--><img src='style_emoticons/<#EMO_DIR#>/wink.gif' border='0' style='vertical-align:middle' alt='wink.gif' /><!--endemo-->
Ok Here is a link to Andhra Recipes:

Another one-Neeraja's Kitchen:
Need help, Last week I bought product call "Rajgaro" (very small balls). I don't know how to cook. Please provide me recipe. <!--emo&Big Grin--><img src='style_emoticons/<#EMO_DIR#>/biggrin.gif' border='0' style='vertical-align:middle' alt='biggrin.gif' /><!--endemo-->

Not sure whether you are referring to the same thing or not. But the spelling sounds like something gujjus use to make stuff to eat while fasting - yes eating while fasting - we are like that onlee <!--emo&Big Grin--><img src='style_emoticons/<#EMO_DIR#>/biggrin.gif' border='0' style='vertical-align:middle' alt='biggrin.gif' /><!--endemo-->

Anyway the the thing that I am referring to is called Rajagro. If not already in a flour form then we usually use a mixer to grind it into a flour form and then used to make halwa, parotha, puri, bhakri, muthiya, etc - basically anything that a regular flour can be used in. There are slight variations in making those things as opposed to normal flour - like you use hot water instead of normal water while kneading flour to make puri..

Basically rajagaro is used as a wheat flour substitute as wheat flour cant be consumed on fasting days.

Hope this helps.
I was under impression it is to make chikki, which is very popular product in Punjab, I think it is called Rajgira (i am not sure), they look similar, but one I bought is Rajgaro according to label, seems different. I think it is not meant for chikki, turn out to be horrible <!--emo&Sad--><img src='style_emoticons/<#EMO_DIR#>/sad.gif' border='0' style='vertical-align:middle' alt='sad.gif' /><!--endemo-->

"Allowed foods are milk, foods made from milk as yogurt, butter milk, butter, ghee, Dudhi, parval, potato, suran, ratalu (kand), sweet potato, arbi, green chilli, Coriander, ginger, dried ginger, (sonth), lemon, fruit, cumin (jhira), dried fruits and nut, sago, (tapica, sabudana), rock salt, (sendha namak), sugar, rock sugar (misri), black pepper, clove, cardomom, (elaichi) <b>rajgaro</b>, coconut, peanut, hringara, buckwheat, arrowroot and sama. Any of the items from the above list may be used for preparing food on a day of fasting."
Srimati says whole rajgaro can also be used to make chikki. The same way with gud as one prepares other chikkis - peanut, til, daliya, mamra, etc. Have never tried it myself but smt. says its not bad.. <!--emo&Big Grin--><img src='style_emoticons/<#EMO_DIR#>/biggrin.gif' border='0' style='vertical-align:middle' alt='biggrin.gif' /><!--endemo-->
Thanks Rajesh,
I will pass this product to someone, too risky for me <!--emo&Big Grin--><img src='style_emoticons/<#EMO_DIR#>/biggrin.gif' border='0' style='vertical-align:middle' alt='biggrin.gif' /><!--endemo-->
rajagiri seems to me the seed of the Amaranth plant. My parents use it for ekadashi fasts. It tastes something like Soybean.
<!--QuoteBegin-ramana+May 27 2004, 11:24 PM-->QUOTE(ramana @ May 27 2004, 11:24 PM)<!--QuoteEBegin--> Ok Here is a link to <b>Andhar</b> Recipes:

Another one-Neeraja's Kitchen:
http://www.geocities.com/mnr_10/ <!--QuoteEnd--><!--QuoteEEnd-->
Now with the new Cong(I) govt., Andhra might as well be "Andhar" (Andher).
<!--emo&Smile--><img src='style_emoticons/<#EMO_DIR#>/smile.gif' border='0' style='vertical-align:middle' alt='smile.gif' /><!--endemo-->
heyya ppl...
i just wanna know how does food provide 'focus and continuity' in Indian society? it's regarding my studies actually..so hopefully someone can help me..besides doing my work i can know more about the culture. so plz..
Here is an article on Turmeric.....
Link: http://www.thestatesman.net/page.news.php?...sess=1&id=45561

The yellow cure

Indian cooking without turmeric (haldi) is unthinkable. This is the spice (actually the stalk of a plant of the ginger family) that colours our food yellow, and flavours all kinds of desi favourites, from mild kormas to fiery vindaloos.
But curcuma longa, to give turmeric its botanical name, is more than a colouring, flavouring ingredient. Its medicinal uses are legion and legendary. In the Ayurvedic system of traditional healing, turmeric is believed to boost energy, relieve gas, dispel worms, improve digestion, dissolve gallstones, regulate menstruation, alleviate arthritis, among many other uses.
Does it really do all these things? Modern scientific interest in turmeric began only in 1971 when Indian researchers found evidence suggesting that turmeric may possess anti-inflammatory properties. Since then, several studies have been conducted into the possible healing benefits of turmeric, and intriguing leads have emerged. Apparently, turmeric has not only anti-inflammatory properties, but also an anti-oxidant effect -- that is, it scavenges and gets rid of the harmful by-products of oxidation in the body, substances that have been implicated in degenerative processes such as heart disease, cancer, even aging. (This anti-oxidant property is also what makes turmeric such a good food preservative.)
The crucial chemical in turmeric’s healing power is believed to be curcumin, a compound found in the spice. The bulk of modern studies have used curcumin rather than turmeric itself in their investigations. Here are some of the more promising findings:

Dyspepsia. Turmeric has been tested as a treatment for dyspepsia, a catch-all term that includes a variety of digestive diseases such as stomach discomfort, gas, bloating, belching, appetite loss and nausea. According to one school of scientific thinking, dyspepsia is caused by inadequate bile flow from the gall bladder. While this is not proven, turmeric does appear to stimulate the gall bladder. One well-conducted study that used 500 mg of curcumin 4 times daily found that, after 7 days, the majority of dyspepsia sufferers put on this treatment obtained full or partial relief from their symptoms.

Cancer. Studies suggest turmeric might help prevent cancer (though conclusive proof will require much more research). The findings so far indicate curcumin could block or shrink tumours in the colon and stomach in rats, that it can inhibit the growth of human breast cancer cells, and that it can cause the regression of pre-cancerous lesions in the mouth in humans (a major risk for those who smoke cigarettes or bidis or consume paan or gutka.)
How does turmeric work its anti-tumour effects? In more than one way, it has been hypothesized. Curcumin may encourage what is known as the apoptosis of cancer cells, in other words cause them to disintegrate. Curcumin’s powerful anti-oxidant ability is also credited with mopping up harmful substances in the body that lead to cancer formation.

Heart Disease. A number of studies have shown that turmeric extract lowers levels of total cholesterol as well as LDL (“bad”) cholesterol in the blood; they include a study done by the Life Sciences department of Mumbai University. A high level of blood cholesterol is a major risk factor for heart disease and heart attacks.

Alzheimer’s Disease. Recent research at the University of California in Los Angeles suggests that turmeric may play a role in slowing down the progression of neuro-degenerative diseases like Alzheimer’s. Alzheimer’s is linked to the build-up of knots in the brain called amyloid plaques. In the studies, turmeric reduced the number of these plaques by fully one half. Not only was there less evidence of plaque in curcumin-fed rats, but such rats also outperformed rats on a curcumin-free diet in carrying out maze-based memory tests (One of the chief features of Alzheimer’s is the progressive, irreversible loss of memory). Curcumin also appeared to reduce Alzheimer’s-related inflammation in brain tissue.
The findings may help explain why rates of Alzheimer’s are much lower among elderly persons in India than in their Western peers. Researchers are hopeful that drugs with similar properties to curcumin could potentially be used as a preventive treatment for Alzheimer’s disease.

AIDS. Research has found that turmeric inhibits a protein secreted by HIV-infected cells that promotes the onset of full-blown AIDS. In one study, HIV-positive patients who took 2000 mg of curcumin daily showed increased counts of immune cells. Many more studies are needed to confirm the potential benefits of curcumin in HIV-positive persons.

The effective dose. You’d have to down a huge amount of turmeric to get the amount of curcumin considered an effective dose for the medicinal benefits described in the research, above. Supplements are a more practical way to get such high levels. These supplements are available in a form standardised to curcumin content; for medicinal purposes, they are taken at a dose that provides 400 to 600 mg of curcumin, 3 times daily. (This is the adult dose).
Although some studies, such as the one on AIDS sufferers cited above, have used much higher doses of curcumin, the long-term risks of such dosage strengths are not yet known. Some research indicates that turmeric extracts can damage the liver when taken in high doses or for an extended period. For this reason, turmeric extracts should probably be avoided by people with liver disease or those taking medicines that are hard on the liver. In addition, due to curcumin’s stimulating effects on the gall bladder, those with gall-bladder disease should use curcumin only on the advice of a physician. Because of turmeric’s cholesterol-lowering effects, those taking cholesterol-lowering drugs should consult their doctor before taking turmeric extracts.
Their safety in those with severe kidney disease has also not been established. Turmeric extracts may stimulate contractions of the uterus and may alter menstrual periods. Turmeric cannot be recommended during pregnancy and breast-feeding in amounts greater than that found in foods.
In fact, until safety concerns over the use of turmeric extracts have been thoroughly addressed, it would be advisable for you to continue to get your disease-protection dose of turmeric from your daily diet rather than from supplements.
Nirmala Ferrao
<!--QuoteBegin-->QUOTE<!--QuoteEBegin-->Indian cooking without turmeric (haldi) is unthinkable. This is the spice (actually the <b>stalk</b> of a plant of the ginger family) that colours our food yellow, and flavours all kinds of desi favourites, from mild kormas to fiery vindaloos.<!--QuoteEnd--><!--QuoteEEnd-->

Actually it is not the stalk, but the root. Looks like ginger root, but is thinner. Some dishes can be prepared from raw turmeric roots themselves as the main vegetable.
<!--QuoteBegin-Ashok Kumar+Jun 22 2004, 05:45 AM-->QUOTE(Ashok Kumar @ Jun 22 2004, 05:45 AM)<!--QuoteEBegin--> <!--QuoteBegin--><div class='quotetop'>QUOTE<!--QuoteEBegin-->Indian cooking without turmeric (haldi) is unthinkable. This is the spice (actually the <b>stalk</b> of a plant of the ginger family) that colours our food yellow, and flavours all kinds of desi favourites, from mild kormas to fiery vindaloos.<!--QuoteEnd--><!--QuoteEEnd-->

Actually it is not the stalk, but the root. Looks like ginger root, but is thinner. Some dishes can be prepared from raw turmeric roots themselves as the main vegetable. <!--QuoteEnd--></div><!--QuoteEEnd-->
there are three rhizomes which come close to ginger

1) the regular ginger

2) The Haldi Kind ginger

3) The Mamidi allam ( Tellugu) which smells (aromatic) like mango, this is usually cut into pieces and soaked in lemon juice to be had with dal/rice. or can be made into chutney goes good with idly or dosa.

4) the fourth kind is "Sonti"( telugu) which is kind of boiled and cooked Ginger, then dried. When this is pulverised to powder and small amount of sal t added, is ecellent remedy for indigestion, and diarrhea. Should be had with ghee and small amount of rice as the first course of meal. caution can cause constipation.
More on haldi (came via email):

Turmeric makes news again - the reputed American Journal for Science
and Technology - "Science" - 23 April 2004 vol 304
(www.sciencemag.org)carries article

"Cucurmin,a major constituent of Turmeric corrects Cystic fibrosis
defects" - The authors are many - Mary E Egan, Marylyn Pearson, Scott
A Weiner, Vanathy Rajendran, Daniel Rubin, Judith Glockner-Page,
Susan Canny, Kai Du, Gergely L Lukacs and Michael J.Caplan.

Indian Tradition is "haldi kumkum" for ladies and use of turmeric
paste and powder for various antiseptic and health properties. It has
a special place in ayurveda and considered a sacred product since
time immemorial.

The so called "modern" system of medicine debunked the traditional
use in certain circles but now it is slowly coming back
with "toothpastes", "antiseptic creams" etc labelling the use of
turmeric in the ingredients.
Too cool for whiskey, India goes crazy for vodka
Low carb desi menu <!--emo&:cool--><img src='style_emoticons/<#EMO_DIR#>/specool.gif' border='0' style='vertical-align:middle' alt='specool.gif' /><!--endemo-->

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