If you were Registered and logged in, you could reply and use other advanced thread options
|
Posted by Sharon Hays on March 27, 2009, 6:36 pm
Juno B wrote:
show/hide quoted text
>
> Sharon, Thanks for the URL's. I love Indian food. I have a friend from
> India who invited me for lunch and dinner frequently because she said I
> was the only American she every meet who really loved lentils. she's
> moved away so no more of those great meals. I love Indian food. She
> taught me to drink sweetened Buttermilk done the way they do it in
> India. It's so yummy and goes so well with the spicier meals.
> Juno
You are very welcome!! It's an addictive style of food preparation isn't
it? ;) If you would like a really good cookbook, look for 1,000 Indian
Recipes by Neelam Batra. Fabulous book. She tells you in the front what
the different spice blends are and how to make them at home. She also
gives really good descriptions of how the food would be served in India,
and what goes well with each dish. She also tells you some good
substitutions for things that are easier to find in American grocery
stores. Love that book!! I found it at Barnes & Noble. It was around
$35, but for that HUGE of a cookbook, I thought it was reasonable. Too,
we've yet to find a recipe in there that we didn't like. ;)
'Course we do like to eat around here. LOL
Sharon
--
Never try to teach a pig to sing. It's a waste of time and just annoys the
pig.
|
|
Posted by Ursula Schrader on March 28, 2009, 6:41 am
"Sharon Hays" wrote...
show/hide quoted text
> Juno B wrote:
>> Sharon, Thanks for the URL's. I love Indian food. <snip> She
>> taught me to drink sweetened Buttermilk done the way they do it in
>> India. It's so yummy and goes so well with the spicier meals.
>> Juno
That's what they call lassie, isn't it? I always thought it was yoghurt,
very similar to the Turkish drink ayran (which is thinned yoghurt with salt
to taste, very nice with hot dishes and in Summer).
show/hide quoted text
> You are very welcome!! It's an addictive style of food preparation isn't
> it? ;) If you would like a really good cookbook, look for 1,000 Indian
> Recipes by Neelam Batra. Fabulous book.
I've tried Indian food but I must have tried the wrong dishes at the wrong
places because I never really liked it. Still, whenver there's a chance I
have another go, partly because it looks so good in cookbooks, partly
because it's such an old cooking tradition with a philosophic background,
and partly because I'm fond of exotic tastes but have grown somewhat tired
of Chinese food. The book sounds just right for me, after all food is an
essential expression of the cultural background it comes from (my opinion)
and just a recipe with no further explanation is not the best start into a
new cuisine. Can you tell me if weights and measurements are metric or other
in this book? (Seen it at Amazon and am strongly tempted to buy.) Thanks,
U.
|
|
Posted by Juno B on March 28, 2009, 9:29 am
Ursula Schrader wrote:
show/hide quoted text
> "Sharon Hays" wrote...
show/hide quoted text
> That's what they call lassie, isn't it? I always thought it was yoghurt,
> very similar to the Turkish drink ayran (which is thinned yoghurt with salt
> to taste, very nice with hot dishes and in Summer).
>
Yes, it is called lassie. In India they use very thick buttermilk, in
the U S we have to use a commercial thinned down version. That's
unless you churn your own butter and get the real thing.I saw a lot of
different version listed on Google. IN English you have to search it as
Lassi.
show/hide quoted text
>
> I've tried Indian food but I must have tried the wrong dishes at the wrong
> places because I never really liked it. Still, whenver there's a chance I
> have another go, partly because it looks so good in cookbooks, partly
> because it's such an old cooking tradition with a philosophic background,
> and partly because I'm fond of exotic tastes but have grown somewhat tired
> of Chinese food.
I think it is because you haven't had it done well. My friend would
only go to a couple of restaurants to eat Indian food. She said most of
them were not worth what it cost to put it on the plate.
The book sounds just right for me, after all food is an
show/hide quoted text
> essential expression of the cultural background it comes from (my opinion)
> and just a recipe with no further explanation is not the best start into a
> new cuisine. Can you tell me if weights and measurements are metric or other
> in this book? (Seen it at Amazon and am strongly tempted to buy.) Thanks,
>
> U.
> Sharon will have to answer about the book.
Juno
|
|
Posted by Sharon Hays on March 28, 2009, 10:33 am
Ursula Schrader wrote:
show/hide quoted text
> I've tried Indian food but I must have tried the wrong dishes at the wrong
> places because I never really liked it. Still, whenver there's a chance I
> have another go, partly because it looks so good in cookbooks, partly
> because it's such an old cooking tradition with a philosophic background,
> and partly because I'm fond of exotic tastes but have grown somewhat tired
> of Chinese food. The book sounds just right for me, after all food is an
> essential expression of the cultural background it comes from (my opinion)
> and just a recipe with no further explanation is not the best start into a
> new cuisine. Can you tell me if weights and measurements are metric or
> other in this book? (Seen it at Amazon and am strongly tempted to buy.)
> Thanks,
>
> U.
Yeah, restaurant food can be iffy sometimes. And there are so many
different ways of cooking that are all traditional Indian recipes. Just
depends on which region of the country the recipe comes from. So it's
worth experimenting a little. ;) The cookbook isn't in metric. But
several of the online recipes are. I have converted some of the metric
recipes I've found to cups and teaspoons, etc. They came out just fine. So
if you have a chart to covert imperical (sp??) measurements to metric, you
will do just fine.
Sharon
--
Never try to teach a pig to sing. It's a waste of time and just annoys the
pig.
|
|
Posted by Pogonip on March 28, 2009, 1:33 pm
Sharon Hays wrote:
show/hide quoted text
> Yeah, restaurant food can be iffy sometimes. And there are so many
> different ways of cooking that are all traditional Indian recipes. Just
> depends on which region of the country the recipe comes from. So it's
> worth experimenting a little. ;) The cookbook isn't in metric. But
> several of the online recipes are. I have converted some of the metric
> recipes I've found to cups and teaspoons, etc. They came out just fine. So
> if you have a chart to covert imperical (sp??) measurements to metric, you
> will do just fine.
>
> Sharon
Have you noticed that with food from all around the world, the closer to
the equator, the hotter the spices?
--
Joanne
stitches @ singerlady.reno.nv.us.earth.milky-way.com
http://members.tripod.com/~bernardschopen/
|
Page 7 of 11 < 1 2 3 > last >>
| Similar Threads | Posted | | How hard would this be? | October 23, 2005, 1:22 pm |
| how hard do you think this would be for a beginner? | October 21, 2007, 1:22 am |
| Some lessons you just learn the hard way... | September 12, 2007, 1:46 am |
| [OT] Computer hard drive | February 29, 2008, 3:54 pm |
| hard case for Bernina 1090? | January 20, 2007, 12:34 pm |
| How hard/expensive to replace collar on child's dress? | September 1, 2006, 1:22 pm |
| Is it at the moment hard to get good quality of Merino Wool? Several new IceBrealer tops are pilling | November 29, 2006, 10:35 am |
|
|
Yahoo! 
Google 
Windows Live 
del.icio.us 
digg 
Netscape 
XML Sitemap
> Sharon, Thanks for the URL's. I love Indian food. I have a friend from
> India who invited me for lunch and dinner frequently because she said I
> was the only American she every meet who really loved lentils. she's
> moved away so no more of those great meals. I love Indian food. She
> taught me to drink sweetened Buttermilk done the way they do it in
> India. It's so yummy and goes so well with the spicier meals.
> Juno