Go Back   Team-BHP > Around the Corner > Shifting gears


Reply
 
Thread Tools Search this Thread
Old 13th March 2009, 20:43   #181
Senior - BHPian
 
DerAlte's Avatar
 
Join Date: Mar 2007
Location: Bangalore
Posts: 8,076
Thanked: 2,874 Times
Default

Quote:
Originally Posted by abk View Post
... i do not get goat meat in this part of the world
I bet you never asked anyone! Ask at the first grocery shop run by a Sri Lankan / Pakistani / Turkish person. If they don't have it, they will tell you where you can get it. If you haven't found one of those, ask at that cinema theatre near the Central Station (in front of those funny astral statues; runs Bollywood movies all the time) where you can find such a store.
Do you find the lamb (NZ/Aus) in supermarkets there unpalatable?
Quote:
Originally Posted by vikram18 View Post
... A south Indian dish without CURRY LEAVES NO WAY! ...
Yes way! Not all South Indians use curry leaves, and it still tastes delicious. Curry leaves *enhance* the taste - but impart very little flavor of their own.
DerAlte is offline   Reply With Quote
Old 14th March 2009, 00:44   #182
BHPian
 
vikram18's Avatar
 
Join Date: May 2007
Location: pune
Posts: 615
Thanked: 18 Times
Default

Quote:
Originally Posted by DerAlte View Post
Yes way! Not all South Indians use curry leaves, and it still tastes delicious. Curry leaves *enhance* the taste - but impart very little flavor of their own.
Look at the LOL smiley at the end. Curry leaves do not *enhance* any taste but add a very typical flavor, which can even be overpowering if used in large quantities (a la chicken 65). There are practically no other spices used in making the typical upma. It's just sooji, onions, curry leaves, mustard seeds, oil, green/red chillies, salt, and water (a little urad dal is optional). Try cooking sambhar without them and the difference is very very obvious

Last edited by vikram18 : 14th March 2009 at 00:55.
vikram18 is offline   Reply With Quote
Old 14th March 2009, 19:29   #183
Senior - BHPian
 
DerAlte's Avatar
 
Join Date: Mar 2007
Location: Bangalore
Posts: 8,076
Thanked: 2,874 Times
Default

Quote:
Originally Posted by vikram18 View Post
Look at the LOL smiley at the end. ... Try cooking sambhar without them and the difference is very very obvious
You should go around 'South India' - you will know the difference.
DerAlte is offline   Reply With Quote
Old 15th March 2009, 13:05   #184
BHPian
 
Fillmore's Avatar
 
Join Date: Nov 2007
Location: Bangalore
Posts: 276
Thanked: 137 Times
Default

Quote:
Originally Posted by vikram18 View Post
A few pics from the New Year's Eve barbecue at my place....
Hi Vikram,

Does this barbecue setup smoke a lot ?
Cause I live in an apartment and the balcony is not very big. wanted to check if its possible to use the barbecue in an apartment.

Second question is, where do you get the coal from ?

-Fillmore
Fillmore is offline   Reply With Quote
Old 15th March 2009, 19:03   #185
BHPian
 
Join Date: Jul 2008
Location: Chennai
Posts: 274
Thanked: 40 Times
Default

I saw this thread only today.
Quote:
Originally Posted by vikram18 View Post
Correctly stated! the water has to reach a boil before adding the sooji.
Vikram, not quite true. You can add the water to Sooji as well. This is the alternate method I do when I am pressed for time.

1. Heat oil / ghee in a thick bootomed pan and let the mustards sputter.
2. Add urid and channa dhall and let them turn brown.
3. Add the green chillies, curry leaves and then the onions and grated ginger if desired. Let the onions turn transparent.
4. Add other finely chopped veggies (carrot, cabbage, tomatoes, cauliflower) if you prefer and let them cook.
5. Add salt and then add sooji. Stir the dry mix till the onions / veggies and the sooji are well mixed and you smell raosted sooji.
While you allow the veggies to cook, measure required water into a vessel and bring it to boil.
6. at the end of step 5, reduce flame to simmer and transfer the boiling water. Take care, the water will sputter when you transfer it!!
7. Cover the pan with a lid and allow the uppuma to simmer till fully done (may take 2-3 mins) Stir a few times in between
cnaganathan is offline   Reply With Quote
Old 15th March 2009, 22:02   #186
BHPian
 
vikram18's Avatar
 
Join Date: May 2007
Location: pune
Posts: 615
Thanked: 18 Times
Default

Quote:
Originally Posted by Fillmore View Post
Hi Vikram,

Does this barbecue setup smoke a lot ?
Cause I live in an apartment and the balcony is not very big. wanted to check if its possible to use the barbecue in an apartment.

Second question is, where do you get the coal from ?

-Fillmore
I wouldn't advise using it inside. Other than the smoke, you'll have the smell to contend with for days. There are coal vendors in Pune and I'm sure there'll be some everywhere.

An option that you could consider is an electric barbecue. Philips makes one. Could be an expensive (power hungry) proposition though.

Quote:
Originally Posted by cnaganathan View Post

Vikram, not quite true. You can add the water to Sooji as well.
Yup. Nothing technically wrong with that. I guess adding sooji is simply more *traditional*
vikram18 is offline   Reply With Quote
Old 16th March 2009, 00:04   #187
BHPian
 
Join Date: Aug 2007
Location: Bangalore
Posts: 965
Thanked: 232 Times
Default

I once cooked an RX engine..if that counts.

Torqy is offline   Reply With Quote
Old 16th March 2009, 09:27   #188
BHPian
 
Join Date: Oct 2007
Location: Bangalore
Posts: 949
Thanked: 23 Times
Default

Quote:
Originally Posted by Torqy View Post
I once cooked an RX engine..if that counts.


Torqy: ha ha, Sir. Had me in splits!
netchef is offline   Reply With Quote
Old 17th March 2009, 23:37   #189
BHPian
 
spawnofsatan's Avatar
 
Join Date: Oct 2004
Location: Los angeles/Mumbai
Posts: 707
Thanked: 83 Times
Default Where can I find Habanero or Bhut Jolokia/Naga Jolokia in India?

So I like making hot sauces since I like spicy food. I come up with my own recipes for these and now I want to make a super hot sauce. I am looking for Habanero chilis or Bhut Jolokia chilis. Bhut Jolokia is the world's hottest chili reaching over a million scoville and is found in Assam, Manipur and its surroundings. I am located in Bombay, can anyone help me find these?
spawnofsatan is offline   Reply With Quote
Old 18th March 2009, 00:08   #190
Senior - BHPian
 
Nitin's Avatar
 
Join Date: May 2006
Location: Houston, Texas
Posts: 3,301
Thanked: 9 Times
Default

I was told that most upscale grocers stock spices & ingredients from all around the world.
It would be quite an experience to go through 400,000 scoville units on your tongue! And naga jolokia rates at anywhere from 800,000-1,200,000 units! Godo way to clear the sinuses!
Wouldn't it be easier to get some locally grown chillies, and then try to concentrate the flavor? There are quite a few ways to do that,as far as I know. Habaneros or Bolivian chillies would be quite expensive in India.

Last edited by Nitin : 18th March 2009 at 00:09.
Nitin is offline   Reply With Quote
Old 18th March 2009, 12:18   #191
Senior - BHPian
 
kaushik_s's Avatar
 
Join Date: Sep 2006
Location: Bangalore
Posts: 1,064
Thanked: 148 Times
Default

Quote:
Originally Posted by spawnofsatan View Post
So I like making hot sauces since I like spicy food. I come up with my own recipes for these and now I want to make a super hot sauce. I am looking for Habanero chilis or Bhut Jolokia chilis. Bhut Jolokia is the world's hottest chili reaching over a million scoville and is found in Assam, Manipur and its surroundings. I am located in Bombay, can anyone help me find these?
Hmmm, if you really want them then I can try to get some for you when I'm going home. But be warned, that damn thing is just too hot to handle. Only once I tried and that too a pickle made out of Bhot Jolokia and oh man, fire in the mouth and tears rolled down non stop . Will never ever try it again.
kaushik_s is online now   Reply With Quote
Old 18th March 2009, 18:51   #192
BHPian
 
spawnofsatan's Avatar
 
Join Date: Oct 2004
Location: Los angeles/Mumbai
Posts: 707
Thanked: 83 Times
Default

Quote:
Originally Posted by Nitin View Post
I was told that most upscale grocers stock spices & ingredients from all around the world.
It would be quite an experience to go through 400,000 scoville units on your tongue! And naga jolokia rates at anywhere from 800,000-1,200,000 units! Godo way to clear the sinuses!
Wouldn't it be easier to get some locally grown chillies, and then try to concentrate the flavor? There are quite a few ways to do that,as far as I know. Habaneros or Bolivian chillies would be quite expensive in India.
Its not about easy, its about the flavour, you wouldn't weld together a 100 maruti 800's to get the bhp of a murcielago right?

Expensive is also not an issue, I just want the right flavour, I used make habanero sauces in the US all the time and they would turn out great.

Quote:
Originally Posted by kaushik_s View Post
Hmmm, if you really want them then I can try to get some for you when I'm going home. But be warned, that damn thing is just too hot to handle. Only once I tried and that too a pickle made out of Bhot Jolokia and oh man, fire in the mouth and tears rolled down non stop . Will never ever try it again.
I would greatly appreciate it. Heck I'll send you a box of my awesome sauce when its done !!

Last edited by spawnofsatan : 18th March 2009 at 18:53.
spawnofsatan is offline   Reply With Quote
Old 18th March 2009, 20:01   #193
Senior - BHPian
 
kaushik_s's Avatar
 
Join Date: Sep 2006
Location: Bangalore
Posts: 1,064
Thanked: 148 Times
Default

Quote:
Originally Posted by spawnofsatan View Post
I would greatly appreciate it. Heck I'll send you a box of my awesome sauce when its done !!
Ha ha you want to kill me or what? I wouldn't dare to touch anything made of that Jolokia. Once bitten, twice shy. But jokes apart, how much would you need?
kaushik_s is online now   Reply With Quote
Old 18th March 2009, 20:20   #194
Senior - BHPian
 
Nitin's Avatar
 
Join Date: May 2006
Location: Houston, Texas
Posts: 3,301
Thanked: 9 Times
Default

[quote=spawnofsatan;1219424]Its not about easy, its about the flavour, you wouldn't weld together a 100 maruti 800's to get the bhp of a murcielago right?

Expensive is also not an issue, I just want the right flavour, I used make habanero sauces in the US all the time and they would turn out great.
quote]

I wasn't trying to dissuade you from doing what you want.If you like the pepper,its your taste. I totally understand the value of the spice,since I love to cook too.

Well,if cost isn't a factor,you might as well have some shipped to you directly. Of if anyone's going to visit Mumbai,they could get some bottled habaneros.No point getting the fresh ones,and they may not pack the punch if not preserved well.
Nice of Kaushik to offer his assistance.

You could try to sow the seeds from the peppers too. make sure you sun dry the seeds,and then plant them in good soft soil.Then you'd have your own peppers to use in your sauce.
Nitin is offline   Reply With Quote
Old 19th March 2009, 15:03   #195
BHPian
 
spawnofsatan's Avatar
 
Join Date: Oct 2004
Location: Los angeles/Mumbai
Posts: 707
Thanked: 83 Times
Default

@ Nitin - Well the sauce will be spicy but its not JUST the peppers, there are many other ingredients that go in it. Its the flavour. When you take a bite of food dipped in the sauce it will nice and sweet in the beginning and then will deliver a good dose of sting, nothing too crazy where the fun of the sauce is ruined. Even with Jolokias it will be spicy, quite spicy but not where you are crying your eyes out, well unless you eat a lot.

@Kaushik - Yes very nice of you to help, I greatly appreciate it.

If anyone wants a bottle do let me know, will be glad to share. I am also making my green hot sauce as we speak, its a lengthy process, but then thats where the fun lies!!!
spawnofsatan is offline   Reply With Quote
Reply


Thread Tools Search this Thread
Search this Thread:

Advanced Search


Similar Threads
Thread Thread Starter Forum Replies Last Post
T-BHP Bhubaneshwar Chapter (Meets/Discussions/Drive) DigitalDragon The Team-BHP Meet Section 167 4th November 2016 14:57
Soligere Camping + Cooking + OTR: 13th Sept khan_sultan 4x4 Excursions 43 6th September 2010 18:10
A Pajero, Gypsies, CJ3B, Classic & MM540 go off-roading, stream crossings & cooking khan_sultan 4x4 Excursions 38 10th December 2008 03:52
hookah/sheesha recipes paras211 Shifting gears 8 17th November 2008 18:20


All times are GMT +5.5. The time now is 13:47.

Copyright 2000 - 2017, Team-BHP.com
Proudly powered by E2E Networks