This is such an interesting thread..I have not heard of half of the stuff...!
My mom used to make something called 'wariyan'.It is basically some kind of dried and fried daal with seasonings,made into the form of lil nuggets.They are sold like that.Ammi made a dish of them with potatoes or a pulao of them.Honestly I did not like it a lot.After being cooked it looked like qeema.
My dadi used to make something which was considered her 'special dish'.They called it 'patlee khichree'.It was whole green moong daal with rice and meat and cooked till it looked like haleem.It was supposed to be eaten with a spoon,like a porridge.I used to love it.Although I also heard that it was maybe called 'khichra' by some.Not sure.
Someone can correct me if I'm wrong..................but from what I know it's fried vesan (vesan+water mixture). Once they are cooled down we soak them in water to soften them a bit and then squeeze out the extra water before we add them to the yogurt.
Thanks x 2 Guac ,Once for the description, and 2 for making Milly happy (not hard eh) vesan vesan and more vesan..
My in-laws make something called "lassan ke ladoo"...apparently, it's only made within Memon/Gujju/Kutchis??? They are made with bajra ka atta and green garlic sprouts???
Very foreign for me, no offence, but they look like cow patties and don't taste very good either. My MIL laughed at me the first time I tried one and even said "Rehnay do, tumko pasand nahi aingay".
I have never heard of other making 'kacha bharta' it's aubergine that are charred over an open flame and the pulp is mashed and mixed with finely chopped onions, tomato's, dhania and salt and zeera powder.
When I was really young , my mum used to make boli
Wasn't a fan of it but whenever we were sick she would make it, it was warm milk (almost like rasmalai) with a almost cottage cheese esque lumps in the milk (made of milk powder)
never ate it anywhere..
that made me LOL. We had that at times when we were young. It's actually cow's milk after she's gives birth(i guess also sometime before birth too). My daddi used to slow boil it with shkkar or gur and some cardmom. : )
[QUOTE]
Originally Posted by Confucius
*When I was really young , my mum used to make boli
Wasn't a fan of it but whenever we were sick she would make it, it was warm milk (almost like rasmalai) with a almost cottage cheese esque lumps in the milk (made of milk powder)
never ate it anywhere..*
[/QUOTE]
okkay its a huge hit in my side of family and also in my inlaws.....i cant even look at that stuff let alone eat it....its so curdly so much like an infants spit up just a bit thicker
baba Ganoush.. I was having dreams about that last night.. and hadn't even read your entry
It is delish :) It is a middle eastern dish and there is a famous israeli chef, Yottam Ottolenghi who is infamous for his recipe of this..
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I have never heard of other making 'kacha bharta' it's aubergine that are charred over an open flame and the pulp is mashed and mixed with finely chopped onions, tomato's, dhania and salt and zeera powder.
exactly, I spoke to hubby and he said that his dadi used to give it to him as he was the laadla and he ofcourse loves it..
that made me LOL. We had that at times when we were young. It's actually cow's milk after she's gives birth(i guess also sometime before birth too). My daddi used to slow boil it with shkkar or gur and some cardmom. : )
I have never heard of other making 'kacha bharta' it's aubergine that are charred over an open flame and the pulp is mashed and mixed with finely chopped onions, tomato's, dhania and salt and zeera powder.
Mmmm, that's how I make my baingan ka bharta. So so so good.
Soy sauce/keema macaroni, never seen it anywhere the way my family makes it. Erm...something called 'red chicken', which is chicken breast marinated in tomato sauce and homemade tandoori spices and garlic/ginger and then cooked in oil. We eat it with boiled white rice and salad usually.
