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Thread: NAIVEDHYAM (Hemant's Cookery Corner)

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    NAIVEDHYAM (Hemant's Cookery Corner)

    Topic started by HEMANT (@ 63.109.250.131) on Tue Jan 23 03:14:55 .


    As the Food Minister in Krishnan's Cabinet, I have started this corner.I have about 30 years experience in North, South and Western Indian cooking.This I would like to share with the Forum Hubbers on a day to day basis.
    It would be my endevour to give you some of the best recipes which I have found SUPER in this section.All the lovers of GOOD FOOD and all the SAPPADU RAMAS are invited to join and benefit from me.
    (LET ME NOT FORGET ALL THOSE WORKING WOMEN TOO!!)




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    Old responses


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    D (@ stra*) on: Fri Jan 16 10:36:04 EST 2004




    Hello Niche,

    My father-in-law is wonderful cook and he had made Bhindi manchurian when he visited us last year. The dish you tasted could possibly be a variation of the same thing (based on the taste and the color you mentioned).

    I was watching my f-i-l make this dish and this is what he did:

    Wipe bhindi with a wet paper towel (did not wash it as it would become slimy). Air dried it completely. Then he cut them into 1" pieces. Again let them dry on a paper towel.

    Mixed Bhindi with a little corn starch, chili powder, besan, cumin powder, aamchur, soy sauce and a pinch of ajino motto (you could leave out the msg if you are touchy about it) - I don't mind a little bit as we only us eit once in about 6 months. Note: The mixture was very dry.

    Left this aside for about an hour. Then deep fried it.

    Tasted yummy.

    Enjoy.

    - D





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    Hemant Trivedi (@ 203.*) on: Fri Jan 16 11:53:58 EST 2004




    Hello Niche,
    What D has described shows that her FIL has cooked bhendi the way it should be for crispy fried version.
    You should try that out. Sounds Yummy.





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    The homebound (@ adsl*) on: Fri Jan 16 12:58:18 EST 2004




    Well, in a indo-chinese restaurant in Chicago(Hot wok), they serve Schezwan sauce. Which is similar to what yuo described.





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    niche (@ 203.*) on: Tue Jan 20 02:20:18 EST 2004




    thanks d and hemant, let me try out but D, did the bhendi have thick layer of flour over it Like in potato or green chilli bhajji's??
    tks
    niche





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    D (@ brid*) on: Tue Jan 20 10:13:00 EST 2004




    No.. you can still see the green colour of bhendi with a very thin layer of coating.





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    quake (@ 202.*) on: Thu Jan 29 09:48:32 EST 2004


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    archana (@ host*) on: Thu Jan 29 19:16:07 EST 2004




    hemantji,
    I have some gulaab jamun syrup left. What can I do with it? I had made sakharpara using chaasni and gheuno lot. Can you post some recipes for the leftover chaasni. Also can I use maida to make sakharpara using the leftover syrup??
    pls help. also can u post some nasta items.





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    e (@ 150.*) on: Sun Feb 1 21:58:03 EST 2004




    ya





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