Hi guys! (:

Anybody else here who loves raita? I tried out 'Boondi raita' and it was out of this world! I really liked the different flavours and, if you don't presoak the boondis (little fried gram flour balls, similiar to what germans know as "Backerbse" [baked pea]), the opposing textures of smooth and crunchy. You get these ready to serve in most asian grocery stores* (I use Haldiram's), which makes it easy-peasy to prepare. Great as a stand-alone snack, too (: Try this one, highly recommended (:

What are your favourite raitas? Which consistency do you prefer? Slightly thick, or a little more watery, or even sauce-like? Which ingredients? Mixed, cucumber, mint,  plain, etc.? Maybe some Chaat masala? (I really love that stuff, but some people dislike it)

Looking forward to the discussion (:

Greetings!

* or make your own (:

Hi bickerton!

Rice isn't bad for you at all! It may be a little bit higher in carbohydrates, but it will extent the feeling of satiety and can actually help you to lose some weight. Together with legumes and some vegetables, you'll get all the essential nutritions your body needs - without any noticeable amounts of fat (except if additional fats are added).

It depends on which lettuce you are using, but some of them, have no big nutritional value at all (like, for example, iceberg lettuce), so rice could be preferable. Especially brown rice is very, very healthy, so don't limit yourself to the white, less valuable one.

You could also try out different dals, because nearly any legume has outstanding health properties, almost no fat, and they are low in cholesterol. 

Your body still needs fat and sugar to work, so oil, butter, cream, sugars, that's all perfectly fine, if well balanced. I don't believe you have to starve or eat less good, to lose some weight (:

Greetings!

edit: I don't know what your favourite beverages are, but skipping soft-drinks, and using plain, fresh water instead can make a big difference, too! (you also avoid all that sugar and artificial flavours to spoil the taste of your food) ,)

Hi Derek!

From another thread:

Quote from: chonk on May 10, 2013, 10:59 PM

Quote from: Secret Santa on March 05, 2013, 05:52 PM

Quote from: Aussie Mick on March 05, 2013, 04:24 PM
He took a piece of hot charcaol from the tandoor, placed in it a ss dish, poured on some ghee and sat it floating on top of the mixture then put the lid on for about 20 minutes. I think it made a small difference. Sometimes they will add cardamoms or cloves or cinnamon to the charcoal and it does impart a nice subtle flavour.

It's called a dhungar - the traditional way to smoke food.

Read somewhere that you can take an scooped out onion aswell, place the charcoal in that and proceed as mentioned above. Will try that someday.

Hope that helps a bit.

Quote from: Les on May 18, 2013, 09:22 AM
Why are People from Africa in other country's, (America, Britain,etc) not called "African's" instead of "Blacks"

They are, partially.

Got some keralan Matta rice today, and will cook it at the weekend. Anybody tried this one before?

Oops, didn't know it's the same thing (: Thanks Phil!

Usually, garlic salt is ground garlic mixed with a larger amount of salt, right? Have this recipe here, where they just call for a few cloves of garlic, sealed in a jar, together with salt. That's it. After a few days, you use the salt like you normally would. Wonder how this will turn out, and if it really adds such a flavour. Always wanted to try out pyramid salt, or finger salt (salt flakes?), I believe it's called, too! The stuff that just gets on top of your food at the end, and not really in it ;D

Great food, nice music and beautiful women. Want to visit Trinidad now (:

I have to admit, that I couldn't tell if there were any salt, pepper or other spice shakers in the last few restaurants I visited. I can't recall to ever used something extra. Visited a lebanese restaurant a week ago, and the thought of additional spicing never crossed my mind - it was that good. But I wouldn't mind to give costumers the option to individualize the heat level and additional spicing. It's a much bigger compliment if there's the possibility, but nobody takes it (:

Phil, did you ever try some flavoured salt by any chance? (like selfmade garlic salt, or, I believe there is something like chili salt?)

Quote from: hezzie on May 16, 2013, 04:39 PM
On that note, why do others make their own curry's, is it to add skills to your cooking repertoire, or do you prefer the taste of your own.

Both, I guess. For me, personally, another important factor: You know exactly what goes in to your dish, what you are eating.