|
We have had a lot of requests from people asking for recipes for babies and children (especially vegetarian children). This is a perfect balanced meal for kids (protein, veggies, carbs). True, it doesn't have spicy masalas, but then it is meant for a different audience. Look out for Masala Khichadi coming soon.
|
|
The "Indian chic" did not grow up in India, therefore if she spoke "Indian English", she would be putting on a fake Indian accent.
|
|
Goodness!! Don't know why the eggplant would have exploded. The oil on the skin makes it crispy and easier to peel off. If you poke holes into the eggplant, all of the juices will leak out.
|
|
No, but here is the video link for that recipe:
http://www.showmethecurry.com/2007/06/14/eggplant-peas-baingan-bhurta/
These 2 dishes are very different in taste and in looks. Baingan Bhurta is mashed egglant whereas this recipe is eggplant cubed and then cooked.Both are great recipes. Enjoy!
|
|
Yes, you could serve it with Mint Chutney:
http://www.showmethecurry.com/2007/06/26/mint-chutney/
OR
Cilantro and Mint Raita:
http://www.showmethecurry.com/2008/02/04/cilantro-mint-raita/
Enjoy!
|
|
If you click on the link on the right of this comments section, it takes you to our website and there we have a 'print' option.
Anyway, here is the link:
http://www.showmethecurry.com/2007/11/12/eggless-chocolate-cake/
Enjoy!
|
|
You are right, it is thought to have originated in Persia. Here is a little more description of it:
http://en.wikipedia.org/wiki/Falooda
Bottom line is that it is delicious!
|
|
True, any vegetable will absorb salt and other spices while warm/hot. However, from previous experience, working with hot potatoes (in this particular dish) makes them fall apart and the bhaji becomes mushy. Cutting the potatoes when they are cold (room temp) allows the pieces to remain intact.
|
