I like wild rice too, but its name is a little bit misleading (actually no rice) (:

Yes, many professional kitchens use this "little helper". I believe it adds a little extra heat too.

Kebabs looking very nice. I guess that you could skip the cornflour, because roasted channa powder should already be a working binding agent. At least the gram flour is - it even substitutes eggs. Nice stuff. Thanks DalPuri!

Mh, I should smell like a curry on two feet, but never got any complaints. People are too polite ;P But I do cook vedic regularly, so half of the time, I don't eat garlic at all.

Thanks DalPuri!

Kali Dal is number five, yeah! ;D Amazing dish.

So the two of you don't simmer the rice, but keep it at a high boiling point for the rest of the time? Pretty interesting! Personally, I reduce the heat once the water is boiling, put the lid on and let it simmer (without stirring) (:

I love rice! I prefer simple, plain chawal. Occasionally mixed with one or two tablespoons of butter, just before serving. Can't beat that. As a main meal, I like pulaos and biryanis, too, but woulnd't mix these with my dals or vegetable dishes. Chaat-like snacks with puffed rice are one of my favourites also, so is beaten rice (poha) or rice-desserts like phirni or kheer. Mmhh... (:

What about the cooking? Do you guys add the rice when the water is boiling, or right at the start, before everything heats up? (the indian way, i guess)

I'm sure some places use that stuff in their vegetarian dishes nonetheless, which is not cool 

Yeah, reminds me of Idli podi. I bought some  in the past, believing it is garam masala. But it was called GRAM masala ;D

He has Hing! ;P