What's for Lunch?

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#76 Jul 2nd, 2011, 20:05
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#76
From looking at the Pics, thats 2 hours well spent Prince.

Yummy indeed matey.


vandy
#77 Jul 2nd, 2011, 20:15
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#77
Indeed well spent Vandy!

I have a german and a south american flatmate and they are not much in to Indian food(due to their experience in crappy Indian restaurants here) until today. Now they are waiting for their next Indian feast!
#78 Jul 14th, 2011, 13:45
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#78
share t me please recipe jammu and kashmir cuisine thanks
#79 Jul 24th, 2011, 00:16
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#79
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Originally Posted by prince09 View Post Made a five course dinner today...took almost 2 hours to prepare!
Looks delicious! yumm!
mom
#80 Jul 24th, 2011, 04:23
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#80

Dinner in Tooting

My dinner is served. I had chicken curry with something and lentils. The something is on pictures on the right corner up, the white roles and around yellow.
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Wisdom comes with age, but alas, sometimes age comes alone.
#81 Jul 24th, 2011, 21:28
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#81
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Originally Posted by Ivana View Post My dinner is served. I had chicken curry with something and lentils. The something is on pictures on the right corner up, the white roles and around yellow.
Was that Puttu /uppittu by any chance.(Steamed rice cake). Its a Kerala/Sri lanka/Tamil Nadu(some areas) dish.
#82 Jul 24th, 2011, 21:31
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#82
For those who like Indian food, Dont forget to see the Indian TV show called 'highway on my plate'. Its a bit like the 'Hairy bikers'(a UK food show) without the bikes.:-)

You can watch most episodes using this link

http://www.ndtv.com/search?q=highway+on+my+plate


They travel to all parts of India and eat all kinds of stuff. It can also help in understanding the Indian accent. lol
#83 Jul 24th, 2011, 23:01
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#83
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Originally Posted by ukdoctor View Post Was that Puttu /uppittu by any chance.(Steamed rice cake). Its a Kerala/Sri lanka/Tamil Nadu(some areas) dish.
I am not sure that it is rice but it is my favour restaurant and I will ask about it in future.
#84 Jul 24th, 2011, 23:10
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Originally Posted by Ivana View Post I am not sure that it is rice but it is my favour restaurant and I will ask about it in future.
Chutney express?? I have to try it next time I am in tooting.
#85 Jul 25th, 2011, 00:05
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Originally Posted by ukdoctor View Post Chutney express?? I have to try it next time I am in tooting.
Try it, chicken byriani 2 pounds something. It is opposite of Sainsbury(Tooting Broadway)
#86 Jul 25th, 2011, 01:08
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Originally Posted by Ivana View Post Try it, chicken byriani 2 pounds something. It is opposite of Sainsbury(Tooting Broadway)
Will try. Chicken biryani is my favourite. In fact I'm planning to make it on Tuesday. I'll post pics if I can.
#87 Jul 25th, 2011, 01:46
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Ivana, I thought Puttu too, although I don't see why it should be yellow outside. Maybe that is a restaurant-idea decoration.

Here, for you, is my wife's puttu maker. One of the more curious-looking of the gadgets in our kitchen!

The bottom part contains water. The "chimney" contains layers of rice and coconut (the whole recipe I don't know: it is not one of my personal favourites). A perforated disc at the bottom of the chimney stops the mix falling into the water. the whole thing is put on the stove, and the steam rises through the chimney, cooking the puttu mix. When it is ready, a rod is used to push the disc, and the puttu, out of the "chimney".

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Today, I had my favourite bass fish, fried in a little butter, and served with an onion white source, with chips. We bought a big fish last week, which I filleted and cut into four steaks, which I froze. Curious that the Americans say fillay, instead of fillet, but I guess I have to admit that the word does come from the French.
#88 Jul 25th, 2011, 01:59
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#88
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Originally Posted by Nick-H View Post Ivana, I thought Puttu too, although I don't see why it should be yellow outside. Maybe that is a restaurant-idea decoration.

Here, for you, is my wife's puttu maker. One of the more curious-looking of the gadgets in our kitchen!

The bottom part contains water. The "chimney" contains layers of rice and coconut (the whole recipe I don't know: it is not one of my personal favourites). A perforated disc at the bottom of the chimney stops the mix falling into the water. the whole thing is put on the stove, and the steam rises through the chimney, cooking the puttu mix. When it is ready, a rod is used to push the disc, and the puttu, out of the "chimney".

Attachment 19457

Today, I had my favourite bass fish, fried in a little butter, and served with an onion white source, with chips. We bought a big fish last week, which I filleted and cut into four steaks, which I froze. Curious that the Americans say fillay, instead of fillet, but I guess I have to admit that the word does come from the French.

There is a later version of the 'puttu' maker which I use here in the Uk. The 'chimney' thing looks the same but there is no bottom thingy. You put the chimney on top of a pressure cooker( you can cook the chana in the pressure cooker) and the steam from the pressure cooker cooks the puttu.



I remember my grandmother doing something similar with half coconut shells. She used to fill a half shell with the puttu mixture and put it on the cooker. The steam which gets in through the 'eyes' of the coconut shell cooks the puttu.This version of the puttu is called a chiratta puttu

http://1.bp.blogspot.com/-47IMDgl8QE...0/IMG_0607.JPG
Last edited by Hyderabadi; Jul 25th, 2011 at 06:13.. Reason: Removed IMG tags for large image.
#89 Jul 25th, 2011, 02:00
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#89
The link below shows the modern stainless steel version of the 'chiratta puttu'

'chiratta' is the malayalam word for a coconut shell.

http://shakahaari.blogspot.com/2008/...th-kadala.html
#90 Jul 25th, 2011, 06:01
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#90
Persian, Tadik with Fesanjon, Beef Barg, boneless chicken with lots of Saffron rice and, of course, lots of Sumac. Makes for a great break in the Indian that I brought back in a cooler from Berkeley..
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