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Thread: NAIVEDHYAM (Hemant's Cookery Corner)

  1. #511
    Senior Member Diamond Hubber kugan98's Avatar
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    Congratulations and wishing you all the very best uncle.
    Take care, Kugan
    Chefs are just like children.
    They should be seen not heard.

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  3. #512
    Regular Hubber Hemant Trivedi's Avatar
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    Friends,

    I introduced,

    Chicken xacuti Masala
    Saoji chicken Masala
    Chhole Masala
    Pesarattu
    Adai,
    Madras Curry powder recently for bulk manufacturing. I will be introducing Pav Bhajio masala tomorrow.

  4. #513
    Administrator Platinum Hubber NOV's Avatar
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    Photos?
    Never argue with a fool or he will drag you down to his level and beat you at it through sheer experience!

  5. #514
    Regular Hubber Hemant Trivedi's Avatar
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    I have them in huge 40 quarts braziers. ( Simmer sauces/Gravy) and powders in bulk containers. However, I can take snaps and post.

  6. #515
    Regular Hubber Hemant Trivedi's Avatar
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    MARETTI MOGGU

    Friends,

    At last my 10 year or may be 15 year search, chase for elusive Maretti Moggu identity has come to an end.
    I discovered that Maretti Moggu belongs to Kapok Silk Cotton Tree.

    "quote,
    Kapok Buds are nothing but Marathi Moggu. These are dried buds and fruits from the Kapok tree or Silk Cotton tree. “Marathi Moggu” is one term which is quite contradictory, as this is a native of Karnataka. Some search results revealed it as a type of caper, but the pictures doens’t match. Net was helpful to some extent but very confusing and somehow convinced with the selection based on the pictures under wiki. Again not a 100% sure but quite positive that it could be the closest. These are the buds from silk cotton trees or Kapok. Flower buds are dried and used as spices and in some cases the fruit is dried and used too.
    English ~~ Dried Kapok buds
    Tamil ~~ Ilavu, Puulaa, Mullilavu
    Hindi ~~ Shalmali, Semul
    Kannada ~~ Marathi Moggu
    Telugu ~~ Tella Buruga
    Malayalam ~~ Appakuttaka, Parappoola, Parapanni.

    ......

    Marathi Moggu

    Now I can Die/Rest in Peace.

    chef Hemant Iyer.

  7. #516
    Regular Hubber Hemant Trivedi's Avatar
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    I am Back....After a long time

    Dear Hubbers,

    Due to the nature of my work, I was away from my first love...Forum Hub.
    But I could never be away for ever. Love, encouragement that I have received here is unsurpassed. My surfing the food net over 12 or 14 years back (I forgot how long back it was)
    landed me in Forum Hub by chance and it literally shaped my life in the USA.

    It is a time for me to give back to Forum Hub and Hubbers.

    I have gained immense experience in the last ten years in the field of food and I can help people from correct method of cooking to chemistry, miocrobiology of food to action of spices chemically on food to selecting correct utensils for cooking any type of food.

    My expertise is not limited to vegetarian food alone.You may also ask me about different country's cuisine and I will answer your quarries.
    I invite people to seek help on any topic related to food and I will help them out.
    So go ahead and post please.

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  9. #517
    Administrator Platinum Hubber NOV's Avatar
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    Never argue with a fool or he will drag you down to his level and beat you at it through sheer experience!

  10. #518
    Regular Hubber Hemant Trivedi's Avatar
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    Thanks NOV

    Thanks Pa,

    Now I feel really at home. Waiting for PP Madam and other old timers .
    I hope people will start discussions on finer points of cooking and other related things.

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  12. #519
    Regular Hubber Hemant Trivedi's Avatar
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    It seems that mostof the participants have found You Tube to be a great help in cooking.
    But I have been studying , watching You Tube videos on cooking and have found that some of the most horrible of recipes have been posted there for
    simple recipes of common dishes .
    Have you ever heard of Rasam with a lot of spices, Onion and Mint ?
    Have you heard of Sambar with Garam Masala ?

    Have you heard of Korma without Coconut or Cashew ot Almond or Poppey seeds paste ?

    I have witnessed such videos for the last five years and I watch daily.
    There is nothing like one to one discussion about a recipe as we discuss on FH.

  13. #520
    Senior Member Senior Hubber chevy's Avatar
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    Such a coincidence that you've mentioned about the misleading recipes internet has. I've learned some stuff from the internet through trial and error and i wanted to start a new thread to post pics of food I've tried that have come out well. Then I left it, Seems like there s hardly any activity in the hub in the food,stories, etc forums.

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