Food Antakshari, thought for food ;) Options

[ragam-tanam-pallavi]

ICECREAM

yumscrum ! For a moment on the lip forever on the Hip

[madsur]

WADA....with chutney and sambar, they are sublime !

SF,

I found the pictures irrestible.
Sitting here, I really longs for good snacks like this.

Thanks,
Suresh

[madsur]

never heard of Lapsi...have to try it once. if it doesnt work, i know where to send the remnants...

IDLI....................softest and served with Thick chutney ! yummy...

SF

These idlis seem to be of the pressure cooker kind.
I am sure that with thick chutney (my favorite too) they are sublimely tasty.

But, personally, I prefer the ones made in the traditional idli vessel (called 'idli paanai' in Tamil) with cloth to regulate the steam. I have always found it more spongy & fluffy, that, truly, melt in the mouth.
They are not so symmetrically finished, though.
My two pence worth of opinion, of course.

But, i am swamped by a wave of nostalgia, for home cooked idli, an absolute impossibility for me here.

Thanks & Regards,
Suresh

[parag_sankla]

Coming back to the business of the thread

LAPSI


Lapsi is a sweet and scrumptious Indian dish. Made of broken wheat pieces and ghee along with nuts, raisins and dry fruits, it is an easy to make and nutritious recipe.

Lapsi Recipe

Ingredients
1 cup Broken wheat
2 1/2 cups Hot water
2 tablespoon Almonds
3/4 cup Sugar
15 nos. Raisins
1 teaspoon Cardamom powder
3/4 cup Ghee
Method
Soak the raisins in 1/2 cup water and keep aside.
Heat ghee in a heavy bottomed pan, add the broken wheat. Saute on a high flame till it turns pinkish brown. Add hot water, partly cover and cook on a medium flame till most of the water has evaporated. Add more water if the wheat is not tender enough.
Once all the water has evaporated add the sugar, ghee and 1/2 cup water. Stir. Place a griddle or tava below the pan and cook on a low flame for 8-10 minutes. The lapsi is ready when the ghee starts oozing out from the sides of the pan.
Serve hot garnished with blanched almonds and pistachios.

Kya dish yaad dila dee yaar...

[simplefable]

But, personally, I prefer the ones made in the traditional idli vessel (called 'idli paanai' in Tamil) with cloth to regulate the steam. I have always found it more spongy & fluffy, that, truly, melt in the mouth.
They are not so symmetrically finished, though.

Suresh, you are absolutely right. nothing beats those idlis made in Idli Paanai ! who wants symmetrical things as long as they taste heavenly...?
Once i had this idli called Malligepoo Idli on the outskirts of Chennai...Highway hotel to be exact..It is more than a decade and i still remember how soft they were..The chef left there it seems, so never could have them again..
Dont you get those ready to cook Idli mix et. al ?? in Chile?

[madsur]

[/quote]
Suresh, you are absolutely right. nothing beats those idlis made in Idli Paanai ! who wants symmetrical things as long as they taste heavenly...?
Once i had this idli called Malligepoo Idli on the outskirts of Chennai...Highway hotel to be exact..It is more than a decade and i still remember how soft they were..The chef left there it seems, so never could have them again..
Dont you get those ready to cook Idli mix et. al ?? in Chile?
[/quote]

SF,

Unfortunately NO Way.
Whenever I come to India, once in six or eight months, I pack such stuff.
But once the stock is finished I have to make do with those delicious looking pictures that you have posted.!!!!

Thanks suresh

[hildebrand]

Many of my friends live on MTR on trips aborad too

[hildebrand]

Coming back to the business of the thread

LAPSI


Lapsi is a sweet and scrumptious Indian dish. Made of broken wheat pieces and ghee along with nuts, raisins and dry fruits, it is an easy to make and nutritious recipe.

Lapsi Recipe

Ingredients
1 cup Broken wheat
2 1/2 cups Hot water
2 tablespoon Almonds
3/4 cup Sugar
15 nos. Raisins
1 teaspoon Cardamom powder
3/4 cup Ghee
Method
Soak the raisins in 1/2 cup water and keep aside.
Heat ghee in a heavy bottomed pan, add the broken wheat. Saute on a high flame till it turns pinkish brown. Add hot water, partly cover and cook on a medium flame till most of the water has evaporated. Add more water if the wheat is not tender enough.
Once all the water has evaporated add the sugar, ghee and 1/2 cup water. Stir. Place a griddle or tava below the pan and cook on a low flame for 8-10 minutes. The lapsi is ready when the ghee starts oozing out from the sides of the pan.
Serve hot garnished with blanched almonds and pistachios.

Kya dish yaad dila dee yaar...

[ragam-tanam-pallavi]

I make Khichdi/pongal or upma too with lapsi, if any one interested can post my easy peasy lemon squeezy recipe

presuming I is the next letter


Imarti ( jangiri in South India, originally Jahangiri)





Next letter I

[simplefable]

Okay..will start again..this delicious thread..

ICED TEA...........

[Nimii]

APPLE PIE DROOOOOOOOOOOOOOOOOOOOOOOOL!!!!!!!!!!! YUM YUM!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

[simplefable]

EGG CURRY.... the indian style..

[madsur]

YAM CUTLET !

( an innovation !)

I have mentally prepared a recipe & willing to submit it to the scrutiny of chefs.

[simplefable]

Suresh...just post the recipes along with your innovations.
Actually my mom used to prepare Yam fry...( very dry ) on the pan, with masala...and usually the dish used to be eaten before it reaches the plate. The amount of starch in the yam makes it kind of scary now a days.

here is one Andhra recipe.. just gleened the method from net after am sure the procedure is right..


THOTA KOORA PAPPU ( Amaranth tender with Daal )




1. Wash and chop fresh thotakoora into small peices.
2. Take oil ina pan and add mustard seeds, jeera and hing. Add turmeric once they sputter. Add Green chillies and curry leaves now.
4. Add thota koora and add some water.
5. After 5 mins add fresh tamarind juice 3 tbspn.
6. Now cook the greens till tender and they turn color to greenish brown.
7. Now add little toor daal. Consitency of this daal should be thin.

This dish is a little sour and spicy in taste. Serve with hot rice and papad.
Now..who said men cant cook??

[madsur]

Suresh...just post the recipes along with your innovations.
Actually my mom used to prepare Yam fry...( very dry ) on the pan, with masala...and usually the dish used to be eaten before it reaches the plate. The amount of starch in the yam makes it kind of scary now a days.

SF,

I was seriously mistaken that I was being innovative.
I bow my head to your mother.

It is very similar to Aloo Tikka, since both aloo & yam are high on starch.

Thanks & Best regards,
Suresh