Rice and Curry

[Believer]

Namaste,

The above link states, 'The Samosa Factory's famous Samosa's are available in Vegetable, Beef, and Chicken. Halal product is also available at all times.'

Conceivably, all kinds (Beef, Chicken, Halal meat and Vegetable) of samosas are made in the same set of utensils and frying pans. Just a word of caution!

Pranam.

[Eastern Mind]

Vannakkam Believer... Excellent point, and thanks for the reminder. Many stores as well sell them side by side. A long time ago I was in a store where the clerk didn't know which was which, and I ended up taking a chomp from a meat one. So indeed, beware if you're a vegetarian, and even moreso if you're really strict. I actually don't trust people when they say the two may be cooked completely separately. They often don't understand the extent of our strictness.

Aum Namasivaya

[Eastern Mind]

Vannakkam: Another favorite around here is bitter gourd (also called bitter melon) . You can find it in Indian shops in the west, and all over in the east. There are a couple of chief varieties, and they do have a uniquely bitter taste.

Here is one common way and a couple of pictures: http://www.pachakam.com/recipe.asp?id=827&RecipeName=Bitter%20Gourd%20Fry

But the way I like it is to slice them finely, (remove the seeds) (one eighth inch or less slices) put them in a closed container with salt, turmeric, and chili powder, shake it up so the slices get coated with spices, and then deep fry it to a crispy brown. Very tasty things. http://lovencook.blogspot.ca/2011/08...hilly-fry.html

Aum Namasivaya

[Maya3]

Vannakkam: Another favorite around here is bitter gourd (also called bitter melon) . You can find it in Indian shops in the west, and all over in the east. There are a couple of chief varieties, and they do have a uniquely bitter taste.

Here is one common way and a couple of pictures: http://www.pachakam.com/recipe.asp?i...%20Gourd%20Fry

But the way I like it is to slice them finely, (remove the seeds) (one eighth inch or less slices) put them in a closed container with salt, turmeric, and chili powder, shake it up so the slices get coated with spices, and then deep fry it to a crispy brown. Very tasty things. http://lovencook.blogspot.ca/2011/08...hilly-fry.html

Aum Namasivaya

Wow, now we are talking. Spicy and bitter!

Maya

[ShivaFan]

Vannakkam: Another favorite around here is bitter gourd (also called bitter melon) . You can find it in Indian shops in the west, and all over in the east. There are a couple of chief varieties, and they do have a uniquely bitter taste.

Here is one common way and a couple of pictures: http://www.pachakam.com/recipe.asp?i...%20Gourd%20Fry

But the way I like it is to slice them finely, (remove the seeds) (one eighth inch or less slices) put them in a closed container with salt, turmeric, and chili powder, shake it up so the slices get coated with spices, and then deep fry it to a crispy brown. Very tasty things. http://lovencook.blogspot.ca/2011/08...hilly-fry.html

Aum Namasivaya

Oh my goodness, now you are bringing back memories of a beloved Panjabi Hindu friend named Devraj who returned to India. I don't know if bitter melon is a Punjabi meal, but he use to have a bunch of us Westerners over to his place, sometimes 15 or more folks including a couple Indians such as a Kashmiri Brahman, a Gujurati and then a bunch of us whities and he would give us a feast of which the main course was bitter melon.

Then he would put on a video of an Indian TV series on the Ramayana, and literally he would start to swell up in tears! He would be wiping tears with a hankey.

God save you Devraj, Jai Beloved Ram!

[Eastern Mind]

Vannakkam Shivafan: Glad I triggered a pleasant memory. Food can do that. To this day I am frightened of green chutney, the kind that often goes with dosa, because my first encounter with it, I thought it was some sort of salad thing, and didn't know what my Tamil friends were taking so little. I took a whole spoonful and nearly died. As you know, there are lots of variations, all looking like this: http://www.bizbrowse.com/ABCFGT/cook...er.chutney.htm That day the variation was about 80% green chillies, and 20 % fresh coriander. Taster beware!

Aum Namasivaya

[Maya3]

Vannakkam Shivafan: Glad I triggered a pleasant memory. Food can do that. To this day I am frightened of green chutney, the kind that often goes with dosa, because my first encounter with it, I thought it was some sort of salad thing, and didn't know what my Tamil friends were taking so little. I took a whole spoonful and nearly died. As you know, there are lots of variations, all looking like this: http://www.bizbrowse.com/ABCFGT/cook...er.chutney.htm That day the variation was about 80% green chillies, and 20 % fresh coriander. Taster beware!

Aum Namasivaya

That must have been painful!

But it made me realize that this is the place where I should ask; How long does a jar of green chutney last once it´s been opened?

Maya

[Eastern Mind]

That must have been painful!

But it made me realize that this is the place where I should ask; How long does a jar of green chutney last once it´s been opened?

Maya

Vannakkam: I have no idea. Didn't even know you could buy it that way. Fresh has to be 10 times better. All you need is cilantro (fresh coriander) a couple of chillies or onions, and a blender.

However, here in Canada that info would be on the label, (by law) and I suspect there would be ton of preservatives added.

Aum Namasivaya

[Eastern Mind]

Vannakkam: Here's another favorite fruit/vegetable... the drumstick. First time I ate them, I did'nt realise you're not supposed to eat the skin. Supposedly very nutritious.

Recipe: http://food.sulekha.com/murungakkai-...441-recipe.htm
Picture: http://www.google.ca/imgres?imgurl=h...9QEwAw&dur=128

Aum Namasivaya

[Maya3]

Vannakkam: I have no idea. Didn't even know you could buy it that way. Fresh has to be 10 times better. All you need is cilantro (fresh coriander) a couple of chillies or onions, and a blender.

However, here in Canada that info would be on the label, (by law) and I suspect there would be ton of preservatives added.

Aum Namasivaya

Probably not the best for you but VERY tasty, we have the most amazing Indian store in the city http://kalustyans.com/ they have A LOT of spices, lentils and other tasty things. And that´where I got it.

I might ask my husband to make it fresh.

Maya