tag:blogger.com,1999:blog-5156654.post115631279079779325..comments2024-01-29T19:23:58.553-07:00Comments on Indian Food Rocks: More than butter and garlic, please!Indian Food Rockshttp://www.blogger.com/profile/13397829480472038159noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-5156654.post-1156778121771484382006-08-28T09:15:00.000-06:002006-08-28T09:15:00.000-06:00Shilpa, I made stuffed sunburst squash on Friday. ...<STRONG>Shilpa</STRONG><EM>, I made stuffed sunburst squash on Friday. I will make a post within this week.</EM><BR/><BR/><STRONG>Diane</STRONG><EM>, thanks for that! I did slice it off from near the stem and they didn't have a problem standing up. This squash was not a hit with the family :-( and they love zucchini. I was the only one who really enjoyed it. </EM>Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5156654.post-1156606363240284772006-08-26T09:32:00.000-06:002006-08-26T09:32:00.000-06:00I slice off the stem side, and sort of "hollow out...I slice off the stem side, and sort of "hollow out" the insides a bit. That way the top can be a "hat". But usually it never makes it as far as a hat as it gets all chopped up.<BR/><BR/>Good luck!<BR/><BR/>It's funny - I'm not a big fan of zucchini (too watery), but I love these little guys. Must be the "cute" factor.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5156654.post-1156429971059479742006-08-24T08:32:00.000-06:002006-08-24T08:32:00.000-06:00Masniha, those look lovely, so whatever you try wi...Masniha, those look lovely, so whatever you try with them, please post here. So that even I can try it :D.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5156654.post-1156393536975187172006-08-23T22:25:00.000-06:002006-08-23T22:25:00.000-06:00Mythili, tch! tch! No check for you! Neither Medha...<STRONG>Mythili</STRONG><EM>, tch! tch! No check for you! Neither Medha nor I are fans of kheer. Only my husband is and in this case, the girls win! There is only one type of kheer I like - it's a South Indian kheer made in the pressure cooker and is mainly milk with almonds and some rice. I used to make it years ago but have forgotten how.</EM><BR/><BR/><STRONG>Archana</STRONG><EM>, so many ideas! I am intrigued by the bisque, but am leaning towards stuffing them to retain their lovely shape and hopefully, color, too. </EM><BR/><BR/><STRONG>Diane</STRONG><EM>, stuffing them with a spicy filling and some meat, either shrimp or ground meat, is what I think I will do. I am just not sure which end I slice off in order to stuff them. I would like to slice off the scalloped end because I could then put it back on as a 'hat' but then the base is rather narrow and they might all just tip over! Which part do you slice off?</EM><BR/><BR/><STRONG>Anupama</STRONG><EM>, I made your khaarachi mirchi a short while ago and had a <A HREF="http://food-n-more.blogspot.com/2006/07/kharachi-mirchi-pickled-green-chillies.html#c115639265020453787" REL="nofollow">question</A> for you. Let me know!</EM>Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5156654.post-1156380241878969152006-08-23T18:44:00.000-06:002006-08-23T18:44:00.000-06:00I stuff these - you can do an Italian mixture by s...I stuff these - you can do an Italian mixture by sauteeing the chopped "top and hollowed out bits" of the squash, onion and garlic. Add thyme or other herbs to taste and breadcrumbs.<BR/><BR/>Or you could probably do an Indian type of stuffing - like you would do for brinjals or the like.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5156654.post-1156375438614234942006-08-23T17:23:00.000-06:002006-08-23T17:23:00.000-06:00May i suggest a bisque ? Something closer to a pum...May i suggest a bisque ? Something closer to a pumpkin bisque. <BR/>Probabaly we can split it open and bake it topped with some maple syrup and brown sugar ( like you do with a butternut squash)<BR/><BR/>What about a regular pie or a savory tart with chesse and herbs and all?<BR/><BR/>A mousse just like a pumpkin mousse ?<BR/><BR/>Whatever you decide to make , i am sure it is going to be splendid. Do keep us posted.archanahttps://www.blogger.com/profile/00541475108820867935noreply@blogger.comtag:blogger.com,1999:blog-5156654.post-1156371757592579572006-08-23T16:22:00.000-06:002006-08-23T16:22:00.000-06:00Or you could go ahead and make kheer/halwa with it...Or you could go ahead and make kheer/halwa with it :)<BR/><BR/>It's alright you can mail me the check (my ideas are not free) to the address in your email.<BR/><BR/>-MythiliAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-5156654.post-1156370338541613152006-08-23T15:58:00.000-06:002006-08-23T15:58:00.000-06:00Prita, that sounds like a good idea. Stuffing them...<STRONG>Prita</STRONG><EM>, that sounds like a good idea. Stuffing them would retain their lovely shape!</EM><BR/><BR/><STRONG>Anupama</STRONG><EM>, a souper idea! One thing I want to try to do is to have the lovely scalloped edges add to the 'good looks' of the dish. I'm not sure how to do that in a soup.</EM><BR/><BR/><STRONG>KA</STRONG><EM>, so true! I came across a Louisiana recipe for stuffed squash. A combination of that and Prita's idea sounds good! I was hoping someone would have a must-do or must-try recipe with these!</EM>Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5156654.post-1156365813343227022006-08-23T14:43:00.000-06:002006-08-23T14:43:00.000-06:00May be you can make a soup out of it or a tart or ...May be you can make a soup out of it or a tart or even vegetable lasagna..<BR/>choices are endless :-)KAhttps://www.blogger.com/profile/03580157458191209215noreply@blogger.comtag:blogger.com,1999:blog-5156654.post-1156360119359297492006-08-23T13:08:00.000-06:002006-08-23T13:08:00.000-06:00Manisha, if this is a sweet tasting squash it will...Manisha, if this is a sweet tasting squash it will make a delicious soup.Anupamahttps://www.blogger.com/profile/07835843531587212609noreply@blogger.comtag:blogger.com,1999:blog-5156654.post-1156354972206847742006-08-23T11:42:00.000-06:002006-08-23T11:42:00.000-06:00You could try stuffing them. I usually do a mixtur...You could try stuffing them. I usually do a mixture of wild mushrooms, onions, brown rice,herbs and nuts..and top it with some grated cheese..bake in the oven till the cheese melts.<BR/>Blanch the squash first until slightly tender and then cut off the tops off to stuff. You could use the flesh of the squash in the stuffing too..Anonymousnoreply@blogger.com