Topic started by latha krishan (@ cache1-2.ruh.isu.net.sa) on Thu Oct 31 04:36:59 .
All times in EST +10:30 for IST.

garlic-ginger paste 2 teaspoon. onion-2 cashew nut6-9 badam4-9 khuskus1 teaspoon turmeric power1/2 teaspoon curd1-teaspoon chillie power -1teaspoon coriander leaves 1cup mushroom 1/2 kg
grind cashew nut badam khuskus into a fine paste. thenin a frying pan add4 teaspoon of refined oil.add onion ginger garlicpaste fry it for 5min then addbadam cashewnut and khuskus paste fry it add musroom salt as per taste.add little water for musroom to get cooked it gets easily cooked.add tumeric power.curd chillie power cook for 5min. decorate it with coriander leaves.

Responses:

• From: funcook (@ tor-58-27a-209197172183.3web.net) on: Thu Oct 31 21:06:41
  
  Hello Latha! A few comments!
  From the bylanes of mega cities, where tawa cooking was practiced to make a living for the vendors, the gourmets stole the idea and introduced it to the 5 star culture. Tawa cooking is more of a concept than a style of cooking. It does not have any boundaries defined in terms of recipes or regional association.
  Known as display cooking, its vantage point is it's freshness and the ability to draw crowds. Though any type of foods could be cooked on the Tawa, the most popular is the contemporary Pao Bhaji.
  Times have changed and so have peoples approach. What appeared to be unhygenic and road side food culture a few years ago has turned into a popular food service practice for many food businesses both big and small.
  Tawa foods is commonly made with roughly cut or diced vegetables, crushed spices, mince meat, offals, fish cut on the bone and even shrimps. Tawa kebabs are popular in specific places. Some places also experiment with the rice, though one would desire a rice product to be eaten in a closed atmosphere. The openness of the cooking equipment complements the open air environment. A popular term used to describe Tawa cooking is "Tak-a-Tak" - which has become a prefix to some of the menu items.
  Your recipe reads very daring, in that it uses sauce thickening and enriching agents, mainly used in moghlai type foods. I would personally avoid poppy seeds. The usage of ginger and garlic pastes is not very common in Tawa foods. Its normally used chopped. Mushrooms, especially the button or white ones are devoid of any flavor if cooked on its own. Diced Tomatoes and green peppers would really go well with any vegetable tawa preparation. Crushed black pepper will certainly do wonders. A knob of discreetly used butter gives an impending aroma.
  
  
• From: lathakrishan (@ cache7-1.ruh.isu.net.sa) on: Fri Nov 8 05:15:41
  
  hello, yes i agree. you can try this type also.just an adventer. well it tastes good it is a jugalbattistyle thankyou.
  
  
• From: funcook (@ tor-58-26a-209197166133.3web.net) on: Sun Nov 17 00:03:28
  
  Hello Latha!
  
  I will try this recipe for a meal and not as an adventure.
  Can you explain what is "jugalbattistyle".
  Thanks
  
  
• From: latha krishnan (@ cache7-1.ruh.isu.net.sa) on: Sat Dec 14 09:31:23
  
  hi well Iam sorry for the belated reply. actually it is jugalbandi.spelling error. hope you are intrested inmusic .it is the blend of two different instrument,tabla and flute,guiter and gattam etc etc.
  
  
• From: Anukumar (@ dsc06-chf-il-4-228.rasserver.net) on: Fri Jan 3 15:51:38
  
  any idea about mushroom briyani
  
  
• From: Kamaleeni (@ cache1.lankacom.net) on: Sat Jun 5 06:56:59
  
  can u pls yell me what is a "tawa". I hv many recepies, Tks
  
  

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