Dish of the day.....

volga_volga

maree, i have the book at home, where i'll get to on Thursday. pls remind me then and I'll post the recipe.

v-v

PS love the book!

volga_volga

butterball, pls oblige with the address where you are getting your supplies from in London!

thanx

v-v

Bryan

Butterball ...Your an absolute star!!!!!
I'll try tonight and let you know tomorrow whether I manage it

Cheers
Bryan

__________________
Then let us pray that come it may
(As come it will for a' that),
That Sense and Worth o'er a' the earth,
Shall bear the gree an a' that.
For a' that, an a' that,
It's coming yet for a' that,
That man to man, the world, o'er
Shall brithers be for a' that.
- Burns

volga_volga

instead of soaking i do 7-8 minutes toasting of the dry dahl on the medium heat. (i suspect that would be called "fried dahl" in a simple Indian eating hole...)

i also love to add toasted mustard seeds to dahl.

Bryan, it that helps, the exact name for the beans for yellow dahl is "yellow split mung beans".

butterball

Where do I start !

My favorite is DADUS on Upper Tooting Rd, about half way between Tooting Bec & Braodway Tube, on the right as you walk from Bec to Broadway.. They should be in the phone book. Great for all the ingredients you could hope for.. And bulk quantities if you're feeling hungry!

On the way, check out the many sweet shops - Pooja in particular are friendly and their Ras Malai is awesome.

There are loads of fresh produce shops all along there too. The naan kebab rolls from Katarahis.. mmmm. Ask for extra chilli sauce !

volga_volga

i suppose... do you know... by chance... where in London i can buy freshly made DOKHLA?

also, Tooting is miles away from N-W where i live. any other places?

butterball

Wembley ?
Euston ? ( near the station )

I've go a Gujurati Dal recipe.. comming soon !

maree

Thanks VV and BB. Looking forward to both of them. Butterball... does your one use a green dahl... moong? Or is there more than one Gujarati dahl recipe? The one I'm talking about is really thick compared to a lot of dahls... a really filling meal with a bit of basmati, curd, fresh coriander and some chutney or pickles.

butterball

I've photographed the pages for the recipe - so you can see for your self

Will try to upload after breakfast

butterball

OK , here you go...

I've never tried this one so let me know the outcome... page 2 to follow !

Attached Thumbnails

 

butterball

It's not letting me post page 2

So I may try later or post it on a new thread...

butterball

page 2

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butterball

maree

Well done... looks tasty. Questions.... know what toovar dal looks like? cocum?

Thanks butterball!

butterball

Kokum

Garcinia indica
Fam Guttiferae


The kokum is native to the western coastal regions of southern India and is rarely seen beyond this area. Even in India it is used only in the regional cuisines of Gujarat Maharashrta and several southern states where large glasses of kokum sherbet are downed during parched summer months. In this region the sweltering heat demands refrigerant (cooling) ingredients in food and drink. Kokum is well known to counteract the heat.


Spice Description
Kokum is dark purple to black, sticky and with curled edges. The fruit is often halved and dried, so that the dried seeds are visible in their chambers like a citrus fruit. It is usually available as a dried rind, resembling a thick plum skin. When added to food it imparts a pink to purple colour and sweet/sour taste.
Bouquet: a slightly sweet and sour aroma.
Flavour: a refreshing sour taste, slightly astringent
Hotness Scale: 1

Preparation and Storage
Similar to tamarind, kokum skins are usually available as dried rind or fruit, and infused in hot water. The deeper the colour the better the kokum. It will keep in an airtight jar for about a year.

Culinary Uses
Kokum has the same souring qualities as tamarind, especially enhancing coconut-based curries or vegetable dishes like potatoes, okra or lentils. Kokum is especially used with fish curries, three or four skins being enough to season an average dish. It is also included in chutneys and pickles. The skins are not usually chopped but are added whole to the dish. Seasoning should be checked as they are quite salty. Beware of biting on a stone as a few are often left in the skins.

Attributed Medicinal Properties
As mentioned in the introduction, kokum’s refrigerant properties are well known. It is useful as an infusion, or by direct application, in skin ailments such as rashes caused by allergies. Kokum butter is an emollient helpful in the treatment of burns, scalds and chaffed skin. The fruits are steeped in sugar syrup to make amrutkokum which is drunk to relieve sunstroke.

Plant Description and Cultivation
Kokum is a tropical evergreen tree, related to the mangosteens. A slender tree with sloping branches, it reaches heights of 15m (50 ft). The thin bark is lined and the leaves oblong. The dark purple fruit is round, about 4 cm (1 1/2 in) in diameter with 5 - 8 seeds. The fruits are picked when ripe, the rind is then removed and soaked in the juice of the pulp and then sun-dried. The kokum is difficult to cultivate, usually growing as solitary trees in a tropical forest environment.

Other Names
black kokum, cocum, kokam, kokum butter tree, mangosteen oil tree
French: cocum
German: Kokam
Italian: cocum
Spanish: cocum
Indian: kokam, kokum

Toovar dal is a kind of dal - the packet with "toovar Dal" written it !