Krystle</h1> <article> <h1>Krystle</h1> <p>Krystle — Wed, 18 Aug 2010 19:22:51 GMT</p> HI EVERYONE! I have been watching videos from this site and I really have enjoyed it. I am now going to venture into the exciting world of Indian cooking! I have always been afraid of this type of cooking because i feel it is something that is best enjoyed at a restaurant but after watching Hetal and Anuja it looks so much easier. I love to cook new things and I have a hard time making something more then once </article> <article> <h1>otama</h1> <p>otama — Sun, 15 Aug 2010 12:26:54 GMT</p> Hello. I'm otama (my screen name) and I am in NE Ohio USA, close to Lake Erie. I am now living alone - my four sons have made beautiful families of their own. I have six g-children; two girls, four boys. I see my family frequently and, almost daily stay in touch with the ones who are far away. I love to cook, even dishes I don't like to eat but that others can enjoy. It's the process of cooking that is fun and rewarding. I learn something about food combining with every recipe </article> <article> <h1>mandy_babbe</h1> <p>mandy_babbe — Wed, 23 Jun 2010 12:37:06 GMT</p> Hi , I am Malini,added as a new member to show me the curry and i have been seeeing the site for long but i just now thought of being a member... Hi anuja and hetal u guys are fabulous and do a gr8 job...i have seen almsot all ur recipes and try many of them ...i really like cooking...and so to make new dishes u gave me lots of new ideas and i have come through a long way watching receipes from ur site... Anyways right now i am a </article> <article> <h1>anino1nl</h1> <p>anino1nl — Mon, 07 Jun 2010 02:22:39 GMT</p> I am an EMT and a PA student at CMU in Mount Pleasant, MI. I started learning how to cook Indian food from my friend. I am still very much learning how to cook, but I understand a little more each time I make a new dish. </article> <article> <h1>alissaduke88</h1> <p>alissaduke88 — Fri, 04 Jun 2010 23:33:32 GMT</p> I'm a 22 year old Central Michigan native! I am a Paramedic, going to school for linguistics. I help teach Emergency Medical Technician classes, as well as Emergency Medical Spanish. I love to cook, especially Indian food. I lived in Punjab, India for 4 months, and travelled to a lot of the tourist spots, but spent most of my time in Jalandhar, learning about Indian culture and heritage. I've also lived in/travelled to, Spain, Morrocco, England, Amsterdam, and taught English in San Diego, Ca </article> <article> <h1>bhumivc</h1> <p>bhumivc — Mon, 22 Feb 2010 18:42:56 GMT</p> hello...my self bhumika chudasama....i am merried...i am living at chicago. i like to receive vegitarian recipes inculding gujarati,south indian,maxican,italian and thai... </article> <article> <h1>Nathaniel_Stockley</h1> <p>Nathaniel_Stockley — Mon, 01 Feb 2010 03:01:20 GMT</p> I'm a 41 year old Australian male living in Melbourne, Australia </article> <article> <h1>madhu_shekar</h1> <p>madhu_shekar — Sun, 27 Dec 2009 16:17:57 GMT</p> Hi hetal and anuja, Although i have been visiting your site for almost a year now, I joined the community just a hour ago:) I love all your recipes, its very homely and simple....am always on the look out for healthy and tasty recipes and my search always tends to end at your site:) I would love it if you could post more south indian recipes!!! keep up the good work!! regards madhu </article> <article> <h1>Indian Chicken Burger</h1> <p>mandorg — Sun, 13 Dec 2009 10:06:46 GMT</p> Ingredients:-1 lb or 1/2 kg grounded chicken.2 tsp crushed whole black pepper or black pepper powder2 tsp turmeric1 cup cilantro2 tsp red chilli power or as per taste2 tsp garam masala1 inch ginger (1 inch length and 1/2 inch width)6 big size garlic cloves1 egg2 tbsp oilsalt6 burger bunsFor dressing:- Mayonnaise, spinach and lettucePreparation:-1. Put grounded chicken in microwave for 3 minutes or until the upper layerbecomes just a little white.2. Remove from microwave and put the grounded chicken in mixer/grinderand make a fine paste of it.3. Grind Ginger, Garlic and Cilantro together to make paste.4. In a vessel mix everything - chicken paste, salt, ginger-garlic-cilantro paste, turmeric, red chilli powder, garam masala, black pepper and mix it very well. 5. Add egg into it and again mix it will very well. (along with taste eggalso acts as a binder) Keep the mixure aside for 45 minutes. 6. Heat oil in a fry pan. When oli is heated bring heat to medium. 7. Make large patties 1/2 inch thick and lay them on the pan (in 1 pound approx six patties are made if large size) 8. Let it fry for five minutes on one side then turn over and fry for another five minutes covered.remove the cover and turn them once again if required for a couple of minutes and they are ready! 9. Put the patties on burger buns and dress them up with Mayonnaise, spinach leaves and lettuce. Enjoy it! Thank you! Manish </article> <article> <h1>kursh</h1> <p>kursh — Tue, 08 Dec 2009 05:59:15 GMT</p> Im a person very much interested in cooking and eating. My favourite is south indian cusine.. </article> <article> <h1>Bhindi Raitha (Okra)</h1> <p>anitasn82 — Wed, 14 Oct 2009 06:08:47 GMT</p> HiMy name is Anita. Here's a recipe for preparing Bhindi Raitha. It is a very famous South Indian accompaniment for Dosa, Idli. Kids will love Okra this way. I got this recipe from my grandmother.Ingredients: • 2 Cups thinly sliced okra (needs to be dried for atleast a couple of hours). If using frozen okra, thaw and dry so as to reduce the stickiness. • • 1 tsp Mustard seeds• A pinch of asafoetida• Curry leaves• 1/2 Cup oil • 2 finely chopped Green chilies• 2 Cups unsweetened plain yogurt, lightly beaten - if there is a slight sour taste it adds more flavor to the raitha.• SaltPreparation 1. Heat 1/2 cup oil in a frying pan to more than medium heat2. Fry the okra slices to a light brown colour. Adjust heat so as to not burn the okra.3. After the okra is taken out of the oil immediately dab it with a kitchen paper towel to remove the excess oil.4. Fry okra in small batches so as to evenly fry them.5. Allow to cool for a 3-5 minutes6. Meanwhile mix Green chillies and 2 curry leaves with the yogurt (can use cilantro for extra taste). 7. Add the fried okra to the yogurt and salt to taste. Mix delicately so as to not lose the crunchiness of the fried okra/8. Temper few mustard seeds and ther remaining Curry leaves in 1 tbsp oil and when the seeds start crackling, add a pinch of Asafoetida9. Mix the tempered mustard seeds to the yogurt.10. Garnish with fresh Curry leaves or cilantro11. Let the raitha set down for 5 mins before serving </article> <article> <h1>Need help for making curd</h1> <p>Moni_1 — Tue, 06 Oct 2009 06:48:44 GMT</p> style="margin-bottom: 0pt; line-height: 16.8pt;"style="font-size: 10pt; color: #323232; font-family: Arial;"style="margin-bottom: 0pt; line-height: 16.8pt;"style="font-size: 10pt; color: #323232; font-family: Arial;"style="margin-bottom: 0pt; line-height: 16.8pt;"style="font-size: 10pt; color: #323232; font-family: Arial;"style="margin-bottom: 0pt; line-height: 16.8pt;"style="font-size: 10pt; color: #323232; font-family: Arial;"style="mso-spacerun: yes;"style="margin-bottom: 0pt; line-height: 16.8pt;"style="font-size: 10pt; color: #323232; font-family: Arial;"style="margin-bottom: 0pt; line-height: 16.8pt;"style="font-size: 10pt; color: #323232; font-family: Arial;"style="margin-bottom: 0pt; line-height: 16.8pt;"style="font-size: 10pt; color: #323232; font-family: Arial;"style="margin-bottom: 0pt; line-height: 16.8pt;"style="font-size: 10pt; color: #323232; font-family: Arial;"style="margin: 0in 0in 0pt;"style="font-size: small;"style="font-family: Times New Roman;"Hi Hetal and Anuja... I followed the curd video but my curd is very watery and not setting even after taking out from fridge. What could be wrong ?? I am boiled the milk( Cow milk) in Indian LG Microwave oven and after it boils it forms a think layer of cream not very thick.. then i waited for sometime and added the sample of one spoon purchased from store..and kept in pre-heated oven of 100 deg cel as it is indian oven..... then took out after 3 hrs and kept in fridge checked after 1 hr or more but it has not settled down.... help me to make a curd the way you have shown in ur video....which can be soft and not very watery,, Monica </article> <article> <h1>Problem is setting the curd</h1> <p>Moni_1 — Tue, 06 Oct 2009 06:20:06 GMT</p> Hi Hetal and Anuja,,, I like your all videos and i try most of them at home... the only prob i had is while setting the curd at home....as i am carrying doctor said to avoid outside curd and buttermilk so i saw ur receipe and tried it out but my curd is not setting up....even after taking out from fridge. I boiled the milk in oven ...there was thin layer of malai ...no very thik then i waited till it becomes luke warm and putted the store purchased yougurt 1 spoon into it and preh </article> <article> <h1>Indian Tea?</h1> <p>Ishtiaq — Sun, 16 Aug 2009 10:36:06 GMT</p> Hello. This sounds like it might be what you are looking for. Hope it helps. 1 tsp. Loose Tea (Lipton, Red Label, Tappal, or any of your preference.)4 Cardamom Pods (Choti Ilaichi) (bruised)1 small Cinnamon Stick (Dal Cheeni) (broken upin half)A pinch </article> <article> <h1>Recipe for the Home Canner/Preserver?</h1> <p>jkthompson292 — Sat, 15 Aug 2009 05:09:59 GMT</p> I love your you tube videos, Anuja and Hetal! Thanks for getting authentic Indian recipes out to American vegetarians like myself. Your video instructions are really valuable to someone not familiar, but eagar to adopt the cuisine. Its nearing the end of summer and my thoughts are on home canning. I am writing is to ask if there is one extra delicious, commonly used, or even time saving Indian sauce, chutney, pickle, or ingredient that would be really super worthwhile to preserve in mason ho </article> <article> <h1>SwissNina</h1> <p>SwissNina — Fri, 14 Aug 2009 12:46:21 GMT</p> Hello. My name is Nina. I'm from Switzerland and i'm 19 years old. Actually im studing cook in a very nice restaurant. I love to cook specially indian food and because of that I decided me to join your community. If you want know more about me so contact. I'm very open person and I'm very interrested to know some new people. Greeds Nina<img title="Smile" src="http://community.showmethecurry.com/js/tinymce/jscripts/tiny_mce/plugins/emotions/img/smiley-smile.gif" border="0" alt="Smi </article> <article> <h1>THANKYOU Hetal and Anuja!</h1> <p>StripyPixieSocks — Fri, 26 Jun 2009 13:39:43 GMT</p> I made severa things from the website yesterday for my OH's birthday and they were all absolutely fabulous!!! Gulab Jamun: These were amazing, I have bought them many, many times from our local Indian Supermarket but the ones I made yesterday were far and away better than ANY I have ever bought! These are my absolute favourite things :D <a title="Coconut Burfi" href="http </article> <article> <h1>Bharwan Baingan or Stuffed eggplant</h1> <p>parulsinha — Thu, 25 Jun 2009 13:52:30 GMT</p> Hi Hetal & Anuja, I want to know the recepie of stuffed eggplant in North Indian style...I have tried many of your recepies and it turned out to be good. So I am requesting yout for this. </article> <article> <h1>Hello</h1> <p>manjus_mailme — Tue, 23 Jun 2009 19:17:07 GMT</p> How are you all .I am new member to showmethecurry .But I have loved several recipes from this website.Also I am a south Indian who loves vegetarian food .So nice to be part of this forum and to share. </article> <article> <h1>Hello from SE London</h1> <p>StripyPixieSocks — Tue, 23 Jun 2009 16:46:26 GMT</p> Hey all! My husband and I are huge Indian food fans and I love shopping at the Indian shops locally and finding new and interesting things! I have lived in London 3 years and come from the Countryside of Cheshire where there are no Indian shops so-to-speak so spend my time (even three years later) wandering around the stores here in wide eyed wonder at all the spices and bits and bobs! Anyway, Mutter Paneer is a favourite dish of ours using home made Paneer and we also make almost </article> <article> <h1>Milk Powder</h1> <p>StripyPixieSocks — Tue, 23 Jun 2009 16:26:17 GMT</p> Hi I am thinking about making some Guleb Jamun and Peda for my husbands birthday on Thursday but have a question about the Milk Powder. I our local Indian shops they sell a sweetened milk powder for making sweets with (we bought it by mistake once and I cannot remember the name of it) and am wondering when Milk Powder is used in the above recipes does it mean the sweetened one or the every day skimmed milk powder from the likes of Tesco? Will be greateful for any help before I go </article> <article> <h1>which curry to cook for my american friend</h1> <p>manjus_mailme — Mon, 22 Jun 2009 19:46:00 GMT</p> Hi , I just want to cook and gift a vegetarian curry to my American friend .I want it to be a surprise.Which curry they prefer the most ?Pls let me know your thoughts.pls let me know what is the main dish like rice or indian bread for the curry you suggest.Thanks </article> <article> <h1>Hi</h1> <p>Vanita2 — Thu, 18 Jun 2009 16:44:56 GMT</p> I enjoy Indian cooking. My mom is working on a "cookbook" of all the recipes my brother and I grew up with. She cooks without "recipes" so I am testing her recipes to see if they are accurate. Relly enjoying it. </article> <article> <h1>A couple of book recommendations?</h1> <p>theantielite — Fri, 12 Jun 2009 20:05:49 GMT</p> Usually, I come here to find a specific dish or for something to experiment with - I saw the request in message board, and I could help but offer up my own source of reccommendations for menus. I tend to make use of two books: 5 Spices, 50 dishes by Ruta Kahate (at http://www.eatseeindia.com/) and Indian in 6 by Monisha Bharadwaj (more about her at http://www.cookingwithmonisha.com/). Bu even with those two books, I come to showmethecurry.com for dishes not foun </article> <article> <h1>General Feedback/Comments</h1> <p>virson — Thu, 11 Jun 2009 17:19:08 GMT</p> Hello Hetal & Anuja First of all thank you for these wonderful recipes!! Issue isn't that I do not have recipes for these.... but getting it right traditional way with North American equipments is difficult.... my sister's mother-in-law thinks I am great because I can make perfect "Suralichi Wadi" or Khandvi.... well, thanks to you for showing its microwave version... Most I like about your recipes is simplicity. You guys are doing great job. Also with openi </article> </main></body></html>