Sweet and Salty

[dray]

Have you tasted Aji-no-moto?

That I think goes into Chinese dishes like noodles.

 

[Joe Shearer]

That I think goes into Chinese dishes like noodles.

= umami.

Like hajmi.

 

[dray]

You are having a poll on that!
I preferred sweets during my childhood. Nowadays it gotta be spicy.
Damn its raining here. During monsoon mirchibadas are very famous in western Rajasthan. Going to have some of it in the evening.

For me rosogollas taste better when sweet, and biryani should be spicy!

 

[Srinivas]

Have you tasted Aji-no-moto?

Last night I made egg fried rice with Aji-no-moto Mr.Joe!

 

[dray]

I think it means everyone in Japanese ( Mina or Minna )

Oh..I thought Mina is someone with whom I can go for a dinner and taste something Umami !!

 

[thesolar65]

Sweet - Ready if you make them ready
Salty - Always ready
Sour - difficult to make them ready
Bitter - Stone cold
Umami - I do not know.

You all know what I mean!!

@Rain Man @Srinivas @Kashmiri Pandit @ rest of the members tagged

 

[dray]

= umami.

Like hajmi.

I was looking for chicken-a-la-kiev as described in a book I read many years back, chicken dipped in butter overnight and cooked tenderly and served on top of a layer of fine rice, the butter oozes out of it with every press of knife, it was also described in a Hollywood film 'Transporter 2 or 3' I guess. I tried it in a couple of restaurants in Kolkata, but it was prepared differently.

 

[Grevion]

For me rosogollas taste better when sweet, and biryani should be spicy!

Bengali rosogollas are very famous here. I am yet to taste saundesh though.

 

[dray]

Bengali rosogollas are very famous here. I am yet to taste saundesh though.

@thesolar65 please do note the words 'Bengali rosogolla'!!

@litefire sandesh is not a single sweet, it has hundreds of varieties, each quite different on its own. Even rosogollas have a few varieties, when in Bengal, try 'nalen gurer rosogolla' made with a special kind of molasses.

 

[anant_s]

Bengali rosogolla

Ain't that redundant.
Rosogolla originated in kitchens of Bhadralok, if i'm not wrong.

nalen gurer rosogolla

Those are very good, tasted them at Sweet Bengal in Chembur.
the store manager told me those are made from jaggery made out of palm tree nectar.

 

[thesolar65]

@thesolar65 please do note the words 'Bengali rosogolla'!!

@litefire sandesh is not a single sweet, it has hundreds of varieties, each quite different on its own. Even rosogollas have a few varieties, when in Bengal, try 'nalen gurer rosogolla' made with a special kind of molasses.

He has not tasted the original Rosogulla!! "The Odia Rasagulla"!!

And the battle goes on "Who invented Rasagulla"??

 

[Joe Shearer]

I was looking for chicken-a-la-kiev as described in a book I read many years back, chicken dipped in butter overnight and cooked tenderly and served on top of a layer of fine rice, the butter oozes out of it with every press of knife, it was also described in a Hollywood film 'Transporter 2 or 3' I guess. I tried it in a couple of restaurants in Kolkata, but it was prepared differently.

No, no, nooooooo. Wrong recipe. The butter must be a small (or large) ball inside the chicken, and be melted during the frying, so it becomes a liquid ball sloshing around inside the chicken.

Very crudely, do the following:

1. Freeze the butter into a round ball (check the quantity from the recipe attached - this is an overview);
2. Take the chicken breasts and pound them to a consistent thickness of about a quarter-inch;
3. Roll each piece around a piece of frozen butter, secure with toothpicks and pop it back in the freezer;
4. Prepare bread crumbs;
5. Prepare egg batter;
6. Prepare flour batter;
7. Roll each chicken piece in the flour batter, then in the egg, then in the breadcrumbs;
8. Freeze again;
9. Fry;
10. Serve.

The recipe (a common one; there are dozens of variations)

http://allrecipes.com/recipe/18481/chicken-kiev/

 

[Grevion]

@thesolar65 please do note the words 'Bengali rosogolla'!!

@litefire sandesh is not a single sweet, it has hundreds of varieties, each quite different on its own. Even rosogollas have a few varieties, when in Bengal, try 'nalen gurer rosogolla' made with a special kind of molasses.

I actually knew that about sandesh. The Bengali sweets section in the Sweet shops here have a whole sub-section dedicated to different kinds of sandesh. Never knew which one is the best so never tried one. Here in western Rajasthan 'mawa' or 'khoya' sweets are very famous.
The rosogollas or rasagulla here are famous because people thinks they are inspired from Bengali rosogollas.
What is a molasses?

 

[AKD]

I am and always be sweet tooth. Eating too many sweets and chocolate now a days

 

[Levina]

I like ........ Sweet......No No No ..... I like Sour ......Wait a sec , I like Salty ........No may be Bitter ....... I can't choose .......... But you must choose to fill the Poll .

Depends on my mood.
Mostly sweet and spicy. But combination of 2 tastes is not in the poll.