or Connect
Head-Fi.org › Forums › Misc.-Category Forums › Members' Lounge (General Discussion) › how many of you guys cook???
New Posts  All Forums:Forum Nav:

how many of you guys cook??? - Page 220

post #3286 of 3291
Quote:
Originally Posted by gikigill View Post

That reminds me to make some Bhel from scratch today.

What, really from scratch? Or do you have the dry mix ready-made? If not, big respect!

post #3287 of 3291

Yup, got all the spices for the dry mix to make the powder now need to get the "mudi" or puffed rice from the local Indian shop.

 

I used to have mudi mixed with a plethora of bits and pieces as a kid in Calcutta. It was a Bengali version

 

of Bhel with chopped onion,tomatoes,spicy or mild chanachur (Indian chex mix), peanuts, a few drops of mustard oil,

 

dried black chickpea and a few other bits and bobs.It was an evening snack with a cup of tea and by the age of 10

 

I was pretty adept at making it myself.


Edited by gikigill - 6/25/15 at 8:34am
post #3288 of 3291
post #3289 of 3291

I cook, both food, and cables.

:biggrin:

post #3290 of 3291
Quote:
Originally Posted by gikigill View Post
 

Yup, got all the spices for the dry mix to make the powder now need to get the "mudi" or puffed rice from the local Indian shop.

 

I used to have mudi mixed with a plethora of bits and pieces as a kid in Calcutta. It was a Bengali version

 

of Bhel with chopped onion,tomatoes,spicy or mild chanachur (Indian chex mix), peanuts, a few drops of mustard oil,

 

dried black chickpea and a few other bits and bobs.It was an evening snack with a cup of tea and by the age of 10

 

I was pretty adept at making it myself.

Interesting; there are many variations of the dish. I've never had it with tomatoes in, but I like the idea of using mustard oil. I had it once with plain yoghurt (not raita) mixed in, and that was actually quite good. That version had an extra-spicy tamarind sauce, so the yoghurt took the edge off a bit. But only a bit.

 

The most expensive one I ever had from a restaurant/cafe/thali place was also the worst - a corporate faux-trendy start-up without a bloody clue. It was also the one that took the longest to assemble. At least I know never to go back there again.

 

I can buy the tamarind sauce from one local shop, and the sev/mudi/nuts/spice powder mix, all ready-combined from another. The coriander sauce needs to be made fresh, but that's a matter of about two minutes work.

 

My sister moved from London to the countryside about 15 years ago, and Bhel Puri is one of the very few things she misses.

 

The only problem with the dish is stopping yourself from making and eating another bowl of it, and another bowl, and...


Edited by PalJoey - 6/25/15 at 9:13am
post #3291 of 3291

Sous-vide lamb neck, with rosemary and honey, last night. Very tasty!

New Posts  All Forums:Forum Nav:
  Return Home
Head-Fi.org › Forums › Misc.-Category Forums › Members' Lounge (General Discussion) › how many of you guys cook???