Comments on: Gawar Beans with Goda Masala http://www.nandyala.org/mahanandi/archives/2007/10/03/gawar-beans-with-goda-masala/ Cooking with Consciousness ~ Indi(r)a's Recipe and Photo Weblog Thu, 18 Mar 2010 08:14:30 +0000 http://wordpress.org/?v=2.0.4 by: m pereira http://www.nandyala.org/mahanandi/archives/2007/10/03/gawar-beans-with-goda-masala/#comment-810513 Sat, 10 May 2008 14:34:13 +0000 http://www.nandyala.org/mahanandi/archives/2007/10/03/gawar-beans-with-goda-masala/#comment-810513 Please clarify what does naskeri (chipiti miri) mean, the difference between normal jeera and shajira what is jaipatri? and a much clearer translation of dagad phool, what family of condiment does this ingredient belong to. Has it got an aniseed flavour? kind regards Please clarify what does naskeri (chipiti miri) mean, the difference between normal jeera and shajira
what is jaipatri? and a much clearer translation of dagad phool, what family of condiment does this ingredient belong to. Has it got an aniseed flavour?

kind regards

]]> by: sonali lokur http://www.nandyala.org/mahanandi/archives/2007/10/03/gawar-beans-with-goda-masala/#comment-533201 Thu, 11 Oct 2007 10:53:14 +0000 http://www.nandyala.org/mahanandi/archives/2007/10/03/gawar-beans-with-goda-masala/#comment-533201 hi Indira.i live in lagos -nigeria and have been a fan of ur site for quite a while now. i did not post a comment earlier simply because i was too busy downloading all the yummy and simply delicious stuff you and all the other girls so very kindly post. i like cooking and your simple and BEAUTIFULLY presented recipes have been instrumental in increasing my interest even more. thanks a ton and keep the palate ticklers rolling in.i an an avid pickle maker and eater and as my fam. says i eat more of these than actual food--prick me and the vinegar will flow. so do post a few of the same pleeeeeeeeaaaasssseeeee.looking forewrd to a line in reply----sonali. hi Indira.i live in lagos -nigeria and have been a fan of ur site for quite a while now. i did not post a comment earlier simply because i was too busy downloading all the yummy and simply delicious stuff you and all the other girls so very kindly post. i like cooking and your simple and BEAUTIFULLY presented recipes have been instrumental in increasing my interest even more. thanks a ton and keep the palate ticklers rolling in.i an an avid pickle maker and eater and as my fam. says i eat more of these than actual food–prick me and the vinegar will flow. so do post a few of the same pleeeeeeeeaaaasssseeeee.looking forewrd to a line in reply—-sonali.

]]> by: mahek http://www.nandyala.org/mahanandi/archives/2007/10/03/gawar-beans-with-goda-masala/#comment-530354 Sun, 07 Oct 2007 17:06:49 +0000 http://www.nandyala.org/mahanandi/archives/2007/10/03/gawar-beans-with-goda-masala/#comment-530354 such great photos!!!!!! you are good....very good.... such great photos!!!!!!
you are good….very good….

]]> by: Indira http://www.nandyala.org/mahanandi/archives/2007/10/03/gawar-beans-with-goda-masala/#comment-528266 Fri, 05 Oct 2007 00:51:08 +0000 http://www.nandyala.org/mahanandi/archives/2007/10/03/gawar-beans-with-goda-masala/#comment-528266 Vandana: That's a nice coincidence.:) Lucky you Diane. You live in a state we call “Little India”.:) They used to be year round. Now I rarely find them here at local Indian grocery shops. Shobana: Thanks and best wishes for your new site. FB: Poricha kootu, it is then for tomorrow's meal. Thank you for the suggestion. "My Labyrinth" post from your blog was my favorite post. Come back soon, please. Kaykat::) Hema: Glad to hear that you find FBD useful. Thanks for your query. About other links you mention - We have added RSS feed of few newspaper food sections that we read regularly to FBD. FBD is not only a public service, it's also a way for me and Mathy to keep up with what's going on in outside world foodwise. We believe it's important to have that knowledge. We are also planning to add Indian newspapers like "The Hindu, I.E" etc as soon as they provide this RSS feature for food sections. Madhuli: same pinch then.:) Chandrika: Me too. I rarely see them here. Nirmala: I missed you too. The weather turned to gloomy here and I needed a break for few days. But here I am again.:) Renu: I will give it a try and thank you for the curry explanation. I learned a lot. Padmaja: Nagakeshar is Nagasagaralu, Dagad phool is Kallupachi, Badal phool/Star anise is Anaspuvvu in Telugu. Thanks Timepass! Rajeswari: you are welcome. Goda masala also taste good with vegetables. Nikki: I will publish the photos of these ingredients this coming weekend. No plans at all, and thanks for your interest. Swarna: Yes, it's a cast-iron kadhai. I bought it at a local asian shop. Vandana: That’s a nice coincidence.:)

Lucky you Diane. You live in a state we call “Little India”.:)
They used to be year round. Now I rarely find them here at local Indian grocery shops.

Shobana: Thanks and best wishes for your new site.

FB: Poricha kootu, it is then for tomorrow’s meal. Thank you for the suggestion.
“My Labyrinth” post from your blog was my favorite post.
Come back soon, please.

Kaykat::)

Hema: Glad to hear that you find FBD useful. Thanks for your query.
About other links you mention - We have added RSS feed of few newspaper food sections that we read regularly to FBD.
FBD is not only a public service, it’s also a way for me and Mathy to keep up with what’s going on in outside world foodwise. We believe it’s important to have that knowledge. We are also planning to add Indian newspapers like “The Hindu, I.E” etc as soon as they provide this RSS feature for food sections.

Madhuli: same pinch then.:)

Chandrika: Me too. I rarely see them here.

Nirmala: I missed you too. The weather turned to gloomy here and I needed a break for few days. But here I am again.:)

Renu: I will give it a try and thank you for the curry explanation. I learned a lot.

Padmaja:
Nagakeshar is Nagasagaralu,
Dagad phool is Kallupachi,
Badal phool/Star anise is Anaspuvvu in Telugu.

Thanks Timepass!

Rajeswari: you are welcome. Goda masala also taste good with vegetables.

Nikki: I will publish the photos of these ingredients this coming weekend.
No plans at all, and thanks for your interest.

Swarna: Yes, it’s a cast-iron kadhai. I bought it at a local asian shop.

]]> by: Swarna http://www.nandyala.org/mahanandi/archives/2007/10/03/gawar-beans-with-goda-masala/#comment-528029 Thu, 04 Oct 2007 16:37:07 +0000 http://www.nandyala.org/mahanandi/archives/2007/10/03/gawar-beans-with-goda-masala/#comment-528029 Hi Indira garu, Nice recipe! Looks mouth-watering! Here in the Indian grocery stores in NY/NJ we have these beans almost year round. YOUR tiny SKILLET/OR THE VESSEL WITH THE GUVAR BEANS CURRY LOOKS SO CUTE. Looks like cast iron...?? Did u cook the curry in that? Can you please advise me where can I purchase a similar one. Indira garu, u really have a great collection of cooking pans/skillets and gadgets! I'll watch out for more info' on this cute little skillet that u used for this guwar beans. Thanks in advance, Swarna. Hi Indira garu,

Nice recipe! Looks mouth-watering! Here in the Indian grocery stores in NY/NJ we have these beans almost year round.

YOUR tiny SKILLET/OR THE VESSEL WITH THE GUVAR BEANS CURRY LOOKS SO CUTE. Looks like cast iron…?? Did u cook the curry in that? Can you please advise me where can I purchase a similar one. Indira garu, u really have a great collection of cooking pans/skillets and gadgets!

I’ll watch out for more info’ on this cute little skillet that u used for this guwar beans.

Thanks in advance,
Swarna.

]]> by: Nikki http://www.nandyala.org/mahanandi/archives/2007/10/03/gawar-beans-with-goda-masala/#comment-528020 Thu, 04 Oct 2007 16:06:55 +0000 http://www.nandyala.org/mahanandi/archives/2007/10/03/gawar-beans-with-goda-masala/#comment-528020 Hia, It would be a great help if you could clarify ingredients in the Goda Masala, particularly dagad phool, nagkeshar etc. Ur site is my Indian Recipe Book. Any plans for publishing a cook book? Well, if yes I making an advance booking. Wishing u the Best. Nikki Hia,

It would be a great help if you could clarify ingredients in the Goda Masala, particularly dagad phool, nagkeshar etc.
Ur site is my Indian Recipe Book. Any plans for publishing a cook book? Well, if yes I making an advance booking. Wishing u the Best.
Nikki

]]> by: Rajeswari http://www.nandyala.org/mahanandi/archives/2007/10/03/gawar-beans-with-goda-masala/#comment-527981 Thu, 04 Oct 2007 14:06:42 +0000 http://www.nandyala.org/mahanandi/archives/2007/10/03/gawar-beans-with-goda-masala/#comment-527981 <i>Wow,nice Photograhy and interesting recipe using cluster beans...I will make with our tamilnadu style curry powder,coconut,simple method and you have used goda masala...:))But some masala items I Dont know in your list...I will get answer if you reply Padmaja's comment!!!</i>Thanx for the recipe!! Wow,nice Photograhy and interesting recipe using cluster beans…I will make with our tamilnadu style curry powder,coconut,simple method and you have used goda masala…:))But some masala items I Dont know in your list…I will get answer if you reply Padmaja’s comment!!!Thanx for the recipe!!

]]> by: Timepass http://www.nandyala.org/mahanandi/archives/2007/10/03/gawar-beans-with-goda-masala/#comment-527942 Thu, 04 Oct 2007 12:53:08 +0000 http://www.nandyala.org/mahanandi/archives/2007/10/03/gawar-beans-with-goda-masala/#comment-527942 Dear Indira, I just now read the article in rediff.com featuring your blog. Congrats and best wishes. Dear Indira,

I just now read the article in rediff.com featuring your blog. Congrats and best wishes.

]]> by: padmaja http://www.nandyala.org/mahanandi/archives/2007/10/03/gawar-beans-with-goda-masala/#comment-527941 Thu, 04 Oct 2007 12:50:31 +0000 http://www.nandyala.org/mahanandi/archives/2007/10/03/gawar-beans-with-goda-masala/#comment-527941 Hi Indira, Would you post the telugu or english names for badal phool, dagad phool, and nagkeshar? thanks Hi Indira,

Would you post the telugu or english names for badal phool, dagad phool, and nagkeshar?

thanks

]]> by: renu http://www.nandyala.org/mahanandi/archives/2007/10/03/gawar-beans-with-goda-masala/#comment-527940 Thu, 04 Oct 2007 12:48:37 +0000 http://www.nandyala.org/mahanandi/archives/2007/10/03/gawar-beans-with-goda-masala/#comment-527940 hi indira, this is called kothamara in malayalam. used to be a staple in the hostels i stayed and the canteen of mathrubhumi newspaper where i had worked for an year. developed quite an aversion after that ! but, later, i returned to love it even more !!! try slicing it fine and make a stir-fry with seasoning of mustard, black gram (uzhunnu parippu), chillies, curry leaves and lots of coconut. we also use it in sambar. rohini, curry or kari, is also a malayalam word, denoting any side dish, mainly with gravy, used more commonly in the southern parts of kerala. up north, from thrissur onwards, it is koottan. the word was absorbed by the british and became an all-representative of what is known as the indian cuisine in britain. hi indira, this is called kothamara in malayalam. used to be a staple in the hostels i stayed and the canteen of mathrubhumi newspaper where i had worked for an year. developed quite an aversion after that ! but, later, i returned to love it even more !!! try slicing it fine and make a stir-fry with seasoning of mustard, black gram (uzhunnu parippu), chillies, curry leaves and lots of coconut. we also use it in sambar.
rohini, curry or kari, is also a malayalam word, denoting any side dish, mainly with gravy, used more commonly in the southern parts of kerala. up north, from thrissur onwards, it is koottan. the word was absorbed by the british and became an all-representative of what is known as the indian cuisine in britain.

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