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  #251  
Old July 24, 2009, 01:02 PM
Zunaid Zunaid is offline
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boil dim
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  #252  
Old July 24, 2009, 01:02 PM
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Quote:
Originally Posted by AsifTheManRahman
Shukna morich.
bhaja
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  #253  
Old July 24, 2009, 01:06 PM
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BANFAN BANFAN is offline
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Quote:
Originally Posted by ZeeshanM
Spit it guyz. Your best aloo vorta recipe. What else is a must in the ingredients: dhoinna pata, shoirsha tel, gura morich...what else?
Wwaak !!

Either Kacha morich but best is shukna morich (Pora/Bhaja), Salt & Onion.
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  #254  
Old July 24, 2009, 01:07 PM
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Quote:
Originally Posted by BANFAN
Wwaak !!

Either Kacha morich but best is shukna morich (Pora/Bhaja), Salt & Onion.
Lol I meant shukna morich. I woke up 4am ok...gimme a break!
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  #255  
Old July 24, 2009, 01:36 PM
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Quote:
Originally Posted by ZeeshanM
Lol I meant shukna morich. I woke up 4am ok...gimme a break!
Go to bed, and wake up as Gopal. ()
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  #256  
Old July 26, 2009, 08:48 PM
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My momma literally cooked Polau and korma for us today.
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  #257  
Old July 26, 2009, 09:05 PM
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  #258  
Old July 26, 2009, 09:07 PM
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Lol I get "Are you single?" banner. prolly the robot figured out I am a virgin momma's boy living in basement with Star Wars collectible toys....
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  #259  
Old July 26, 2009, 09:43 PM
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Quote:
Originally Posted by ZeeshanM
Spit it guyz. Your best aloo vorta recipe. What else is a must in the ingredients: dhoinna pata, shoirsha tel, gura morich...what else?
Couldn't resist the temptation to help a brother out.

Mash the potato(es) and keep in a bowl.

Heat up ghee in a frying pan. Bangladeshi khati gawa ghee if possible, not the indian butter oil type ghee.

Lots of finely sliced onion, lots of chopped Dhonia pata, some chopped green chili. Add all the chili and half of onion and Dhonia pata in the hot ghee. Add some salt and saute. Ghee needs to be super hot and don't fry for more than 30 Sec to 1 min.

Pour everything from the frying pan onto the mashed potatoes.

Put the pan (still with the fine film of ghee left on it) back on the stove, but now at low temp. Take a few shukna morich and crumble them into chunky pieces and spread over the pan. Saute until shukna morich gets a little black/brown.

Now put the remaining (unfried) onion and dhonia pata along with the shukna morich to the mashed potato. Now mash it all together. Add some khati shorishar tel and mash again. Keep adding salt to fit your taste.

When you have this heavenly food with think mug daal, thank me
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  #260  
Old July 26, 2009, 09:51 PM
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Quote:
Originally Posted by Sauron
Couldn't resist the temptation to help a brother out.

Mash the potato(es) and keep in a bowl.

Heat up ghee in a frying pan. Bangladeshi khati gawa ghee if possible, not the indian butter oil type ghee.

Lots of finely sliced onion, lots of chopped Dhonia pata, some chopped green chili. Add all the chili and half of onion and Dhonia pata in the hot ghee. Add some salt and saute. Ghee needs to be super hot and don't fry for more than 30 Sec to 1 min.

Pour everything from the frying pan onto the mashed potatoes.

Put the pan (still with the fine film of ghee left on it) back on the stove, but now at low temp. Take a few shukna morich and crumble them into chunky pieces and spread over the pan. Saute until shukna morich gets a little black/brown.

Now put the remaining (unfried) onion and dhonia pata along with the shukna morich to the mashed potato. Now mash it all together. Add some khati shorishar tel and mash again. Keep adding salt to fit your taste.

When you have this heavenly food with think mug daal, thank me
I think I need to change my lungi.
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Last edited by Zeeshan; July 26, 2009 at 09:54 PM.. Reason: Not bawdy enough...
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  #261  
Old July 26, 2009, 10:39 PM
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Quote:
Originally Posted by ZeeshanM
I think I need to change my lungi.
Edited -
respecting the man's respect.

Didn't realize that causing a lungi change can be a Aloo Vorta Accreditation .
.
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Last edited by Sauron; July 26, 2009 at 10:48 PM..
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  #262  
Old July 26, 2009, 11:15 PM
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AsifTheManRahman AsifTheManRahman is offline
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Quote:
Originally Posted by Sauron
Edited -
respecting the man's respect.

Didn't realize that causing a lungi change can be a Aloo Vorta Accreditation .
.
Sauron bhai, I've always maintained that sometimes, just sometimes, food >> ahem ahem.
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  #263  
Old July 27, 2009, 12:15 AM
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Quote:
Originally Posted by AsifTheManRahman
Sauron bhai, I've always maintained that sometimes, just sometimes, food >> ahem ahem.
Crystallization of Wise Vs. Smart.

While Smart can get out of a mainka chipa, Wise knows how to avoid getting into one to begin with

Anywayz, Ignoring the consequences, try out the recipe. But I will not be liable for any gastro-intestinal remedy
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  #264  
Old July 27, 2009, 09:15 AM
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Quote:
Originally Posted by Sauron
Crystallization of Wise Vs. Smart.

While Smart can get out of a mainka chipa, Wise knows how to avoid getting into one to begin with

Anywayz, Ignoring the consequences, try out the recipe. But I will not be liable for any gastro-intestinal remedy
Indeed like a culinary degree holder.

Why burning in house "shukna morich"? Does that food take out the voodoo out of the household pola - maiya?

For those, jader pete 'Ghee' shojho hoi na, lol, try mustered oil. Not responsible for any nostril problems.
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  #265  
Old July 27, 2009, 09:33 AM
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Just a bit of leg pulling (Shujog Helaye Hrate Nai- Loke bole):

You bring up the word Lungi and TE is there
Any telepathic relation with Lungi & TE??
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  #266  
Old July 28, 2009, 05:40 AM
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Quote:
Originally Posted by Tigers_eye

Why burning in house "shukna morich"?
Vent running at full speed and a few strategically placed glade warmers can make that a non-issue
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  #267  
Old August 9, 2009, 07:03 PM
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Zeeshan Zeeshan is offline
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How do I make jhalmuri like the ones in the street of Bongobazar?
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  #268  
Old August 9, 2009, 07:10 PM
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Quote:
Originally Posted by ZeeshanM
How do I make jhalmuri like the ones in the street of Bongobazar?
Not quite Bongobazar but this is how I will make it.

Finley chopped tomatoes, Thai green chilis, cilantro, and onions - the proportion would be up to your taste. Mix it all in mustard oil, add salt, pepper and garlic powder to taste. That's the basic.

Now you can enhance it with spices - if you cannot find kashundi, you can try dijon mustard, a dash of cumin powder, dash of red chili powder also works. Instead of mustard oil, I have often add the oil from deshi achar.

You can then further mod it by adding in boot, chanachur, crushed chips (yes, US chips - Tostidos work well as do salt and vinegar potato chips.

YMMV.
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  #269  
Old August 9, 2009, 07:12 PM
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Achar Gosht
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  #270  
Old August 9, 2009, 07:17 PM
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Zeeshan Zeeshan is offline
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Thank you much doctor Z.

Another thing I miss is fuchkaa. Artesia is nearest to my house with lot of Indian population. I know they have vel-puri, but where will I get my fuchkaa fix? Once I had in a Bangla mela or something and it was horrible with hard shell.

Question two fold:

1. Where can I buy the shells?
2. How to best make the stuffing and tok and will I be able to keep at fridge to eat at will?
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  #271  
Old August 9, 2009, 07:18 PM
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Quote:
Originally Posted by Electrequiem
Achar Gosht
Fail...another noble candidate for BC Darwin Award. I only use Italics when dissing someone.
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  #272  
Old August 9, 2009, 07:53 PM
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Quote:
Originally Posted by ZeeshanM
Fail...another noble candidate for BC Darwin Award. I only use Italics when dissing someone.
...Uh,

When writing English, italicize foreign words?
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  #273  
Old August 9, 2009, 08:02 PM
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Zeeshan Zeeshan is offline
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Quote:
Originally Posted by Electrequiem
...Uh,

When writing English, italicize foreign words?
Oh we have a Mr-By-The-Book-Let's-Not-Hush-Fire-In-The-Library here....
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  #274  
Old August 10, 2009, 04:08 AM
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Quote:
Originally Posted by Zunaid
Not quite Bongobazar but this is how I will make it.

Finley chopped tomatoes, Thai green chilis, cilantro, and onions - the proportion would be up to your taste. Mix it all in mustard oil, add salt, pepper and garlic powder to taste. That's the basic.

Now you can enhance it with spices - if you cannot find kashundi, you can try dijon mustard, a dash of cumin powder, dash of red chili powder also works. Instead of mustard oil, I have often add the oil from deshi achar.

You can then further mod it by adding in boot, chanachur, crushed chips (yes, US chips - Tostidos work well as do salt and vinegar potato chips.

YMMV.
I used to make something similar in Berkeley. Used smoked salt, chipotle, good tomatoes, roasted cashews, and a careful squeeze of lime. Cool Ranch Doritos instead of Tostitos. Mexican style dried fava beans are also good.
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  #275  
Old September 25, 2011, 07:19 PM
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Anybody want to share their unique or own special cooking recipe?

I am looking forward to try buggerwala dail with paachporon and peyaz with freshly cut n dried corolla. Any recommendation on how to proceed?
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