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Indian Cuisine
India Abroad's carried an article on food/recipe related sites/blogs. Some featured ones are:

RaviBG, The books by Mrs. Badrinath on various Southern Indian cusines all have pictures of thali arrangements and they all are similar. An example is her book- 200 Classic Lunch Recipes.

BTW another link in the same genre as Viren posted is:


Our Samosa's origins seems to be from Central Asia.
Can someone give me the receipe for preperation of Lobster Malai Curry- a very well know dish of Bengal. Apart from authentic Bengali restaurants it is now not available .Since these are very expensive eating places, beyond the reach of ordinary people.
Ravish: This recipe is from The Leela - Lobster Malai - Valiya Chemmeen Pal Curry, not sure if it's what you are looking for, seems like a South Indian version than the Bengali. Found via google.

Not sure as to what part of India you are from, but if you like seafood, the coastal regions of Maharashtra/Goa/Karnataka have some great dishes.
<!--QuoteBegin-->QUOTE<!--QuoteEBegin-->Can someone give me the receipe for preperation of Lobster Malai Curry<!--QuoteEnd--><!--QuoteEEnd--><b>Chingri Malai Curry</b>
Yes Mr Mudy do u have any clue on this subject.
Why don't you elaborate Ravish and we'll all catch up with you eventually. Your sarcasm for someone trying to pitch in, however wrong or right he is, isn't helping you or anyone one of us.
Yes Virenji, thanks this is the thing but it is perhaps the Kerala version.Anyway, I hope to try getting it prepared soon.The Bengal version is almost similar but with minor variation in the inputs..Yes I like sea food but presently a little careful due to my hypertension condition.
<b>Fasting? Here's what you can eat</b>

Video Demos of Indian recipe
Silver foil
Today PBS showed this episode, very interesting.
<b>Enjoy the Sankranti platter! </b>
Smita Mishra

Makar Sankranti, Pongal, Gangasagar, Lohri or Bihu, the festival may have many names and there may be a hundred ways of celebrating it. But there is one basic similarity connecting the nationwide celebrations in one single cord of unity. It is the festival`s emphasis on food and fun.

Sankranti is actually a celebration. It is the celebration of harvest, it is the celebration of the end of cold winter nights and of the gradual warming of the sun and it is the celebration of newly filled granaries with freshly harvested grains. So here, we too, celebrate the spirit of this festival through a choice of specialities chosen from across this land of bounty and variety.

Til Polis</b>
2 cups white sesame
2 cups grated jaggery
½ tsp ginger powder
1`` cardamom
¼ tsp nutmeg powder
2 cups maida (refined flour)
oil as required

Procedure :
Rub in 2 tsp oil and a pinch of salt to the flour and knead into soft dough. Cover it with a wet cloth. Heat sesame on low fire, stirring continuously so that they do not splutter. When cooled, pound them. Add grated jaggery and pound once more to make the mixture even and smooth. Mix powders of cardamoms and nutmeg. Shape small balls from the ready dough. Place one ball in the left hand palm and make an indentation in the middle. Put in this hollow a lump from the mixture. Pull up the sides, gather at the top and press down. Smear a wooden board with oil, place the stuffed ball on it and roll out into as thin a round as possible. Using enough oil fry till it becomes golden and crisp. Make all the Til Polis in this manner. They can be preserved for a long time.

1/2 cup Basmati rice
1/2 cup yellow moong dal
2 bay leaves
1 tsp cumin seeds
3/4 tsp ginger paste
salt to taste
1/4 tsp turmeric powder
1 tsp chilli powder (adjust to taste)
1 1/2 tsp coriander powder
½ cup diced cauliflower
4 baby potatoes, peeled and cut into large cubes
1/2 cup peas
2 tsp garam masala paste

Roast moong dal on low heat till it becomes golden. Let cool. Wash dal and drain in a colander. Wash rice till water runs clear then drain in a colander. Heat oil in a deep pan. Add bay leaves and cumin seeds. When they begin to sizzle, add ginger garlic paste. Stir. Add dal, rice, vegetables and spice powders. Mix well. Add 2 1/2 cups of water and stir for a while. Bring to boil. Cover the lid, lower heat and cook until done. Add more water if necessary. When rice and dal are cooked, add the garam masala paste and ghee. Mix well and serve hot with chokha (bharta) and Baigun Bhaja (deep fried spiced brinjals).

Rasse ki Kheer</b>
1 litre fresh sugarcane juice
150 gms Basmati rice

Put the sugarcane juice in a pan and heat. Wash and add the rice to it and allow it to cook in the juice on a slow fire. Continue cooking till the rice and sugarcane juice form a smooth mixture of thick consistency. Take it off the fire. Allow it to cool. Refrigerate and serve cold.

Laai/Larua </b>
½ kg jaggery
250gms puffed rice or ½ kg chiwra or roasted gram or roasted til
4 tsp grated ginger

Heat jaggery with a cup of water in a heavy bottomed pan. Bring it to boil. Take a spoon of jaggery and pour it in a bowl of water. If it remains soft, boil further but if the jaggery becomes crunchy and sticky, immediately remove from fire. Add ginger and puffed rice or gram or chivra or til. Mix vigorously, and immediately make into round balls because if the mixture will cool down, the jaggery will become hard making it impossible to form balls. This can be stored for a long time. On Til Sankranti it is eaten along with creamy curd.

Bandaru Ladoo</b>
250 gms Bengal gram flour
250 gms sugar
1 tsp cardamom powder
Oil for frying
½ cup fried cashewnuts

Heat oil and add Bengal gram flour. Mix well with hand and knead it into dough using water. It should neither be too soft or too hard. Place the disc with medium size holes in the muruku press. Fill it with dough leaving space to place the upper part of the press. Heat oil and carefully press the dough, like spirals and without overlapping, directly into the oil, keeping the bottom of the press 2 inches away from the oil. Turn it over and remove when golden brown. Drain the oil and repeat the procedure till the dough is over. Powder them in a blender, measure and set aside. Take equal measure of sugar and make light syrup. Add the powdered spirals, cardamom powder and the cashew nuts to it and mix well. Turn off the flame and make big laddus.

Cup rice
2 cups Milk
½ cup green gram dal
2 tsp black pepper
1 tsp Cumin seeds
1 tbs: Broken cashew nuts
1 tsp finely cut ginger
3-4 curry leaves
2 tsp ghee
4 cups water
Salt to taste

Wash rice and dal and cook them together in five cups of water for 10 minutes. Add salt, curry leaves and ginger with half a cup of milk. Simmer for a few minutes and remove from fire. Fry cashew nuts, pepper and cumin seeds in ghee. Pour this over the rice-dal mixture. Mix well and serve steaming hot with ghee on top.
The list is incomplete without Til Ladoos for Sankranti.
cooking sites

* http://www.vahrehvah.com
* http://www.tarladalal.com/
* http://www.showmethecurry.com/
* http://www.sanjeevkapoor.com/
* http://www.indusladies.com/forums/kitche...household/
* http://sailurecipes.blogspot.com/
* http://saffrontrail.blogspot.com/
Manjulaskitchen.com - North Indian ---very easy and good recipes
<!--QuoteBegin-"ramana"+-->QUOTE("ramana")<!--QuoteEBegin-->Oh to be in Chennai!

Vegetarian Delights

<!--QuoteBegin--><div class='quotetop'>QUOTE<!--QuoteEBegin-->
Vegetarian Delights

With an eclectic menu that offers a wide range of exciting vegetarian fare, <b>Rasam</b> is a feast for the senses 

Dining in the traditional ambience of an old house has its own charms. After all, today we are used to entering fast food joints, pubs and even fancy new restaurants where the interiors sparkle with utra-modern furniture, neon lighting, stark walls and loud music. While that has an appeal of its own, there is something tremendously appealing about old-world charm.<b> Rasam, the vegetarian fine-dining restaurant run by Shri Krishna Sweets redefines vegetarian fine dining.</b> The restaurant, on the top floor of an old house with gabled roofs, which has been restored gracefully, has stylishly appointed interiors. The furniture has been recreated to enhance the traditional ambience of the interiors.

The restaurant is the brainchild of the immensely talented Chef Jacob; he was involved in the conception of the restaurant right from its interiors to the extensive menu. <b>Rasam specialises in Konganadu cuisine, which is native to Coimbatore and its neighbouring areas like Salem, Erode, Tirupur and Palani. The cuisine derives its unique flavours from the extensive use of sesame seeds, groundnuts, dry coconut and roasted turmeric. Jacob has concocted his own special masalas to add a distinctive touch to the dishes.</b>

<b>Lunchtime at Rasam is a feast for the senses.</b> There are two yummy thalis onf offer - the Special Kongunad Thali and the Regular Kongunad Thali. While the menu card offers an appetising array of a la carte dishes too, one strongly recommends the Special Konganadu Thali – you get to taste a rich assortment of delicious dishes from the menu. The meal, which is served course by course, starts with a refreshing panagam followed by a piquant soup that fires your taste buds. Next comes an enticing mini-thali refreshingly covered with a fresh green banana leaf with two varieties of salad, a mini dosa, sambhar, vada and vazhaparai (banana) dosa. The banana dosa is scrumptious – with a crisp casing and a melt-in-the-mouth filling. <b>Then comes the main course with this enormous thali set with many little katories brimming with an assortment of commonplace and exotic fare</b> - there is biryani, dal rice, kothu parotta, sambhar, rasam, a poriyal, thick creamy curd, and a variety of curries. This is followed by steamed rice, payasam, mixture and flavoured tea. The dal rice (Arisi Paruppu Saatham) is simply awesome – a rich blend of rice and dal with Chef Jacob’s secret masalas. <b>At night time, you can opt for a variety of interesting dosas and idiappams</b> – like caulifower masala dosa, paneer masal dosa, kaaikari kothu idiappam, raagi idiappam and a superb range of parottas. For starters you could choose from a delicious variety of Vadais and Varuvals. The Kongu Kaalan Varuval – deep fried mushrooms in a special masala powder is delicious.<b> Don’t miss the varieties of Paniyarams </b>– they are served with three different chutneys. For dessert try out Rasam’s speciality - Ilaneer Payasam – a refreshing payasam made with tender coconut and its shavings, served chill. Another must-have is the Ilaneer Halwa, which is made with black jaggery and rice flour; it is delightful.

Rasam is most definitely worth a visit for foodies.

An average meal for two would cost about Rs300. Rasam is on 25 Raja Annamalai Road, Purusawakkam. Tel: 43560101.




Gabbar Singh's Adda

WOW! I thought GS was just a daku from Chambal type mileu.<!--QuoteEnd--></div><!--QuoteEEnd-->
<!--QuoteBegin-arindam+Oct 2 2006, 01:52 PM-->QUOTE(arindam @ Oct 2 2006, 01:52 PM)<!--QuoteEBegin--><!--QuoteBegin--><div class='quotetop'>QUOTE<!--QuoteEBegin-->For Bay Area and LA members. There is an Indian restaraunt on I-5 off the Buttonwillow/McKittrick exit just before Bakersfield called "Taste of India". Its run by a sardar who cooks to order and gives a modern dhabha feeling. His USP is Indian American children for whom the menu item is free if they dont like the item. Try to patronize him on your way to LA or back. <!--QuoteEnd--><!--QuoteEEnd-->

Rarely drive to LA - but, would certainly be interestng to see what other forum members think are the really good Indian resteraunts in the Bay Area...
Yesterday I did tried this place. It is very expensive, it cost me $29, only two sabzi, rice and naan. No service. Pick your own water, no pickels or any side. Food taste was good, but even mild was very spicy for my taste.
They also offer wrap etc. everything above $6.99
Finally, able to get this recipe.

<b>Gun Powder (Milaga podi)</b>

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