tag:blogger.com,1999:blog-12940096.post114219297812888799..comments2024-03-26T20:25:42.791+00:00Comments on Food, In The Main...: New cookbooks, new spicesShammihttp://www.blogger.com/profile/07905000396589717457noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-12940096.post-59768943602837266652008-02-25T10:31:00.000+00:002008-02-25T10:31:00.000+00:00yes sumac has a sour kind of taste , and is mixed ...yes sumac has a sour kind of taste , and is mixed with onion rings and used as garnish for arabic kababs, or a sald dressing for cubed vegetable salad called fattoush(alongwith lemon and olive oil).toukmaria are kind of tulsi seeds,which u soak in water and use for falooda. i dont know abt haloon and kamarkas though..fatmanyashhttps://www.blogger.com/profile/07128445928875769515noreply@blogger.comtag:blogger.com,1999:blog-12940096.post-1164728708418701252006-11-28T15:45:00.000+00:002006-11-28T15:45:00.000+00:00Hi, I'm an Israeli and sumac is widely used here a...Hi, I'm an Israeli and sumac is widely used here as a garnish for raw onion rings. These are eaten as a snack with falafel or salad. Other uses are: part of the spice mix for shredded lamb meat, part of salad sauces, garnish for tahini, and also in stuffed meat dishes. It has a slightly sour taste, so you have to use only a small amount.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-12940096.post-1163128825740069882006-11-10T03:20:00.000+00:002006-11-10T03:20:00.000+00:00hello shammii am new to your blog recipes but bein...hello shammi<BR/>i am new to your blog recipes but being an avid cook i tried a few and glad to say they were all great. thanks and keep it coming.<BR/>poornimaAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-12940096.post-1142522461852199822006-03-16T15:21:00.000+00:002006-03-16T15:21:00.000+00:00Hello ShammiTukmaria seeds are the seeds which are...Hello Shammi<BR/><BR/>Tukmaria seeds are the seeds which are used in falooda. (Hope you have had the drink ) The seeds are those which float in the bottom and are absolutly delicious. Just soak them for about 5 min in hot water, drain and use. use china grass (looks like vermicelli) with it. hope this helps<BR/><BR/>ShubhaAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-12940096.post-1142260522573117172006-03-13T14:35:00.000+00:002006-03-13T14:35:00.000+00:00Shammi, no idea about the spices! But I'm very sur...Shammi, no idea about the spices! But I'm very sure, you'll love Neelam Batra - I have her 'Indian Vegetarian'... It's very good. I love her style of writing. I got this book from a US library - tried 2 dishes and was hell bent on buying that book. It was that good! :)Kayhttps://www.blogger.com/profile/07938245544735604650noreply@blogger.comtag:blogger.com,1999:blog-12940096.post-1142234662942747682006-03-13T07:24:00.000+00:002006-03-13T07:24:00.000+00:00Mika, thanks so much for your help :)Mika, thanks so much for your help :)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-12940096.post-1142217636226719622006-03-13T02:40:00.000+00:002006-03-13T02:40:00.000+00:00Hi Shammi- such great books you have bought. I do ...Hi Shammi- such great books you have bought. I do like to collect such delicious looking spices. The hungry tiger blog has some wonderful recipes with sumac. I have used sumac to make zaatar a middle eastern spice mix with sesame and thyme. It is delicious and I have used zaatar in a couple of recipes in July/August 2005 (making your search easier).Mikahttps://www.blogger.com/profile/04640782991535484712noreply@blogger.comtag:blogger.com,1999:blog-12940096.post-1142203473586069632006-03-12T22:44:00.000+00:002006-03-12T22:44:00.000+00:00Thanks, Gini! :)Thanks, Gini! :)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-12940096.post-1142201740755099612006-03-12T22:15:00.000+00:002006-03-12T22:15:00.000+00:00Hi Shammi..Try sumac with fried eggs. Just dust th...Hi Shammi..Try sumac with fried eggs. Just dust them on the eggs when frying them. TIt is a middle eastern spice blend. The book 'Arabic Table' has recipes using sumac.<BR/>I am sure you are inspired to cook with all those cookbooks on hand.Anonymousnoreply@blogger.com