tag:blogger.com,1999:blog-23147607.post4119036646294260898..comments2024-01-25T01:25:16.718-08:00Comments on Evolving Tastes: A pumpkin recipe, on requestevolvingtasteshttp://www.blogger.com/profile/12965307088019704302noreply@blogger.comBlogger20125tag:blogger.com,1999:blog-23147607.post-31627234334645587272013-03-08T17:09:43.758-08:002013-03-08T17:09:43.758-08:00Radhika, thanks for your invitation! I am very bus...<i>Radhika, thanks for your invitation! I am very busy for the next two weeks, and will not even cook very much during this time. I will however try and participate if I can after that. </i><br />evolvingtasteshttps://www.blogger.com/profile/12965307088019704302noreply@blogger.comtag:blogger.com,1999:blog-23147607.post-59499333928458181672013-03-06T06:52:41.895-08:002013-03-06T06:52:41.895-08:00Btw, I had never heard about bakar bhaji but looks...Btw, I had never heard about bakar bhaji but looks very tempting. I am will try it :)Home Mantrahttps://www.blogger.com/profile/08882398242460891571noreply@blogger.comtag:blogger.com,1999:blog-23147607.post-1889967629814424342013-03-06T06:51:22.967-08:002013-03-06T06:51:22.967-08:00Hi ET,
I am hosting Dish It Out - Squash N Sugar...Hi ET, <br /><br />I am hosting Dish It Out - Squash N Sugar event on my little space. <br />Would love to see your squash /pumpkin recipes. <br /><br />http://www.myhomemantra.com/2013/03/02/squash-or-pumpkin-dish-it-out-event-anouncement/<br /><br />ThanksHome Mantrahttps://www.blogger.com/profile/08882398242460891571noreply@blogger.comtag:blogger.com,1999:blog-23147607.post-63775773697687589022007-08-11T22:34:00.000-07:002007-08-11T22:34:00.000-07:00Yes, the hing water is added to the tadka, and it ...Yes, the hing water is added to the tadka, and it makes quite the sizzle!<BR/><BR/>(and off topic, make the poori-bhaji. C'mon, be a sport! It's my first 'event'! :-D Kidding. I know how difficult it can be some days to even think about cooking - more so after a hard week's work.)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-23147607.post-64882685330274194432007-08-08T21:00:00.000-07:002007-08-08T21:00:00.000-07:00Anita, I think you are right that if the recipe ca...Anita, I think you are right that if the recipe calls for 1/2 teaspoon then it must the milder variety. I don't recall which one was used at our home, but I do recall that we used it only by the pinch or roughly one tiny corner of a spoon. A teaspoon would be 5 ml!! <BR/><BR/>Do you put the diluted solution into a tadka? I used to grate the Dehraduni hing with a nutmeg grater, sometimes even straight into the tadka. I miss that hing *sniff*, and hopefully will find some good stuff when I travel home next.evolvingtasteshttps://www.blogger.com/profile/12965307088019704302noreply@blogger.comtag:blogger.com,1999:blog-23147607.post-82885554632117441402007-08-08T18:55:00.000-07:002007-08-08T18:55:00.000-07:00Sorry to get back here so late...lost the thread :...Sorry to get back here so late...lost the thread :-D<BR/><BR/>I had used (and seen) only the 'pure' hing till I got married, and saw my MIL use hing by spoonfuls! In South Indian recipes too I see hing measured in spoonfuls. So I can safely guess that most of Northern India uses the purer form...<BR/><BR/>I think if any recipe lists in spoon-measures it is using the milder kind. The stronger type, such as the Dehradooni you mention, will always be used in tiny pinches. In fact, the preferred way is to dissolve a small grain in water, and use the much diluted 'water' in spoonfuls in any recipe!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-23147607.post-49438180867454057302007-06-22T20:00:00.000-07:002007-06-22T20:00:00.000-07:00Hi Anita, I was using some really good quality Deh...Hi Anita, I was using some really good quality Dehraduni hing up until now. I used it by the smidgen! It just got over, and I am back to the packaged stuff, but even then, I only use it in pinches. Half teaspoon would be way too much, I think.<BR/><BR/>The mild hing that you are referring to, I believe, is not a something "that maharashtrians use", (:-) I am smiling here, with an eyebrow raised) but is the type that is available everywhere commercially, right?evolvingtasteshttps://www.blogger.com/profile/12965307088019704302noreply@blogger.comtag:blogger.com,1999:blog-23147607.post-56473564781539631692007-06-22T10:15:00.000-07:002007-06-22T10:15:00.000-07:00Hey, ET - just saw this incoming link thru Technor...Hey, ET - just saw this incoming link thru Technorati... glad to have been of help with finding an 'old' recipe!<BR/><BR/>The hing that Maharashtrians use is very mild (it is mixed with flour). What you are using probably is pure hing, as is done in all of Northern India. And a good pinch of that is more than enough! ;-)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-23147607.post-62551422089032374592007-05-30T21:21:00.000-07:002007-05-30T21:21:00.000-07:00B, you can call me E. :-)ET is fine too.B, you can call me E. :-)<BR/>ET is fine too.evolvingtasteshttps://www.blogger.com/profile/12965307088019704302noreply@blogger.comtag:blogger.com,1999:blog-23147607.post-38940884322740752402007-05-30T18:37:00.000-07:002007-05-30T18:37:00.000-07:00thanks for that great link. how do i address you? ...thanks for that great link. how do i address you? ET sounds strange. lol.beehttps://www.blogger.com/profile/18128812845273224940noreply@blogger.comtag:blogger.com,1999:blog-23147607.post-12816430031141202052007-05-29T16:05:00.000-07:002007-05-29T16:05:00.000-07:00Thanks Suganya. Most winter squashes are versatile...Thanks Suganya. Most winter squashes are versatile because they taste great with almost no spice, but also hold their own in many spice laden Indian dishes as well. Not to forget that they can be turned into delicious desserts too.evolvingtasteshttps://www.blogger.com/profile/12965307088019704302noreply@blogger.comtag:blogger.com,1999:blog-23147607.post-34151508569041270752007-05-29T11:43:00.000-07:002007-05-29T11:43:00.000-07:00I make a curry with butternut squash with minimal ...I make a curry with butternut squash with minimal seasoning. I was under the impression that the tender squash will not take so much spice. But yr recipe looks delicious.Suganyahttps://www.blogger.com/profile/12821337638419512585noreply@blogger.comtag:blogger.com,1999:blog-23147607.post-33874108263834539042007-05-29T10:56:00.000-07:002007-05-29T10:56:00.000-07:00gudy, the pleasure was all mine! I really hope it ...gudy, the pleasure was all mine! I really hope it turns out just as good for you.evolvingtasteshttps://www.blogger.com/profile/12965307088019704302noreply@blogger.comtag:blogger.com,1999:blog-23147607.post-25491566137410130272007-05-29T09:59:00.000-07:002007-05-29T09:59:00.000-07:00hey thanks a ton! the exact thing i wanted, with a...hey thanks a ton! the exact thing i wanted, with all the proportions down as well. im sure i will be able to replicate aaji's bhaji now.gudy2shuzhttps://www.blogger.com/profile/08434413354185265816noreply@blogger.comtag:blogger.com,1999:blog-23147607.post-35387108207866905172007-05-29T09:34:00.000-07:002007-05-29T09:34:00.000-07:00roopa, asha, richa, thank you, thank you, thank yo...roopa, asha, richa, <BR/>thank you, thank you, thank you. :-)<BR/><BR/>Asha, goda masala is added to many vegetable dishes in marathi cooking. I could say it is the equivalent of using garam masala in Punjabi cuisine, but that would be such a cliche.<BR/><BR/>Richa, charoli in a vegetable dish was a first for me too.evolvingtasteshttps://www.blogger.com/profile/12965307088019704302noreply@blogger.comtag:blogger.com,1999:blog-23147607.post-12302418752868549982007-05-29T09:31:00.000-07:002007-05-29T09:31:00.000-07:00bee, here is a link to a recipe for goda masala wh...bee, here is a link to a <A HREF="http://forums.egullet.org/index.php?showtopic=17087&view=findpost&p=219948" REL="nofollow">recipe for goda masala</A> which is very close to the Ruchira version. It does not need dagadphool and nagkesar.<BR/><BR/>Occasionaly, I have see goda masala in some Indian grocery stores too. It is also refered to as 'kALA' masala or black masala sometimes.evolvingtasteshttps://www.blogger.com/profile/12965307088019704302noreply@blogger.comtag:blogger.com,1999:blog-23147607.post-72908397680519919092007-05-29T05:26:00.000-07:002007-05-29T05:26:00.000-07:00hey, bhaji looks amazing, great texture with all t...hey, bhaji looks amazing, great texture with all the yummy stuff going in, a must try :) <BR/>have never used charoli in a bhaji, use it only in basundi!Richahttps://www.blogger.com/profile/08386161012677274105noreply@blogger.comtag:blogger.com,1999:blog-23147607.post-46222327636440531922007-05-29T05:20:00.000-07:002007-05-29T05:20:00.000-07:00Looks yum! I have my own Goda masala recipe,works ...Looks yum! I have my own Goda masala recipe,works well for me.I never adding to subzi though,just Misal.Thanks for this.FHhttps://www.blogger.com/profile/16120251231228218853noreply@blogger.comtag:blogger.com,1999:blog-23147607.post-8646661352015014382007-05-28T18:30:00.000-07:002007-05-28T18:30:00.000-07:00looks very deliciouslooks very deliciousRoopahttps://www.blogger.com/profile/03715088868467234305noreply@blogger.comtag:blogger.com,1999:blog-23147607.post-12733000929100435672007-05-28T17:31:00.000-07:002007-05-28T17:31:00.000-07:00since i do not get dagadphool or nageshkar where i...since i do not get dagadphool or nageshkar where i live, what do you recommend as a substitute for goda masala? i usually use a combo of sesame seeds, khus khus, a pinch of garam masala, dry roasted coconut and coriander seeds ground together. will that work?beehttps://www.blogger.com/profile/18128812845273224940noreply@blogger.com