 types of chilli, which varieties do you use? |
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| Nichiro |
 Sep 27 2005, 10:49 AM
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#61
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 member Group: bandwidth eaters Posts: 2497 Joined: 23-May 05 From: Southfield Michigan Member No.: 502  |
waaza, Thanks to Pranesh, I got RESHAMPATTI and other local varieties samples today. I would pack them carefully and post them to you tomorrow by regd post. Nichiro Ps. Yesterday I went to wholesale market for white chiles from Kerala. No luck. Would have to look at wholesellers next week and find out. Pranesh, Inspite of a deluge in Ahmedabad, you could send me the samples. Thanks dear. Please send me your mobile number by PM, I want to talk to you. -------------------- |
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| waaza |
Sep 27 2005, 04:56 PM
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#62
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 member Group: maha contributors Posts: 108 Joined: 9-May 05 Member No.: 469 |
thank you very much, Nichiro,
I am very excited at the prospect of receiving your chillies. I have cameras and film at the ready, and I have started a web site (only work in progress at the moment). I am stuck on one thing. Colour. Or more correctly, conveying the true colour of the chillies, to film prints and computer screens. As far as I know, different brands of monitor screens use different phosphors (screen colour generators) so one wo/man's red is another wo/man's brown, if you see what I mean. To get around this problem, I thought of 'shooting' something very familiar around the world so that a valid colour rendition could be made. Any ideas, anyone? Ideally it would contain many different colours, so a coke bottle would not be suitable, but is my best effort so far. (Please don't mention McD, there isn't one in my town, and I have never had one  )cheers Wazza -------------------- |
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| Pranesh |
Sep 27 2005, 11:34 PM
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#63
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member Group: maha contributors Posts: 356 Joined: 18-August 04 From: Mumbai, India Member No.: 99 |
Nichirobhai, One would expect to be thanked for sending something nice and sweet, but aapne to teekhi mirchi bhejne par bhi meherbaani dikhai. Suchmuch aap bade mahaan hain.  Given your big hearted approach, it was, therefore, not surprising that you decided to forgive us and remain active on the forum. Thanks ! Pranesh |
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| hibiscus |
Sep 30 2005, 08:31 PM
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#64
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 member Group: bandwidth eaters Posts: 5853 Joined: 10-April 05 From: Singapore Member No.: 401 |
Tujhko mirchi lagi to main kya karoon! Chili peppers are decidedly an international phenomenon, spicing up regional dishes from Thailand to North Africa. In "Thailand Confidential," this week's Globalist Bookshelf selection, Jerry Hopkins gives insight into the culture and history surrounding this fiery fruit, and highlights how it may be one of the world's best medical miracles.
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| Sue Darlow |
Sep 30 2005, 10:27 PM
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#65
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 member Group: bandwidth eaters Posts: 2596 Joined: 17-September 04 Member No.: 129 |
Hi everyone
My avatar is of Kashmiri chillies bought in Srinagar, the genuine article.  And here are some chillies I picked up (a real Indianism, that) from Mumbai this trip -  I think I have seen them in Guajarati style dals. Sue |
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| arnab |
Sep 30 2005, 10:30 PM
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#66
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 bandwidth glutton Group: founding members Posts: 14839 Joined: 21-July 04 From: northfield, minnesota Member No.: 1 |
i'm sure i've seen these chillies in pickles as well. (the ones sue just posted a picture of.)
-------------------- yeh sab kya ho raha hai, beta duryodhan? arnab@anothersubcontinent.com |
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| Nichiro |
Sep 30 2005, 11:12 PM
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#67
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member Group: bandwidth eaters Posts: 2497 Joined: 23-May 05 From: Southfield Michigan Member No.: 502 |
Sue, These are known as Gondalia Marcha in Gujarati and actually are Mundu Chiles from Ramnathpuram Tamilnadu variety. Gujaratis use this in Vaghar. They are very aromatic and hot. They are not so good in colour effect. Calling them Kashmiri Mirchi would be a mistake (IMHO). -------------------- |
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| arnab |
Sep 30 2005, 11:26 PM
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#68
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bandwidth glutton Group: founding members Posts: 14839 Joined: 21-July 04 From: northfield, minnesota Member No.: 1 |
yes! these were in my gondalia red chilli pickle. but i didn't think sue was referring to them as kashmiri chillies. good to see you decided to post again, nichiro. -------------------- yeh sab kya ho raha hai, beta duryodhan? arnab@anothersubcontinent.com |
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| polarmate |
Sep 30 2005, 11:29 PM
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#69
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 member Group: bandwidth eaters Posts: 1443 Joined: 18-July 05 From: Louisville, Colorado Member No.: 692 |
No! No! No! You are all wrong. That packet contains chilli hole
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| Sue Darlow |
Sep 30 2005, 11:38 PM
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#70
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member Group: bandwidth eaters Posts: 2596 Joined: 17-September 04 Member No.: 129 |
Hi Nichiro
Welcome back! The Kashmiri chillies I was referring to are those in my avatar to the left of this post! Sue |
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| waaza |
Sep 30 2005, 11:42 PM
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#71
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member Group: maha contributors Posts: 108 Joined: 9-May 05 Member No.: 469 |
it is my understanding that the chillies in the picture (not Sue's avatar!) are of the mundu variety. I have not come across the name 'hole'. Is it a local name, or mis spelling for whole.
 I have bought mundu in a packet marked as 'Kashmiri', obviously incorrect. Sometimes, the round ones (including mundu) are called 'gundu' which I think means 'rock' in Hindi??  Sue, do you have a larger picture of the 'Kashmiri chilli', and can you give any more info about them. I've not ben able to find anything on the net about them, and I get a feeling that some people are profitting from the ignorance of others.  cheers  Waaza -------------------- |
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| Rumali Roti |
Sep 30 2005, 11:43 PM
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#72
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member Group: bandwidth eaters Posts: 4173 Joined: 27-July 04 Member No.: 19 |
I'm not familiar with these -- how big are the Gondalia chillies in the photo? I'm imagining them to be half the size of Capsicum (simla mirchi), but I coudl be completely wrong.
BTW, lovely photo, Sue. Were you able to carry any back? Or did you consume them all while in India?! |
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| polarmate |
Sep 30 2005, 11:51 PM
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#73
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member Group: bandwidth eaters Posts: 1443 Joined: 18-July 05 From: Louisville, Colorado Member No.: 692 |
I was kidding, waaza. They have mispelt 'whole.'-------------------- |
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| Nichiro |
Oct 1 2005, 05:25 AM
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#74
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member Group: bandwidth eaters Posts: 2497 Joined: 23-May 05 From: Southfield Michigan Member No.: 502 |
Waaza, "GUNDU" is a Tamil word meaning "ROTUND/ROUND/CANNON BALL/BULLET(Round bullet of olden days). Mundu variety in Tamil Nadu is known as "GUNDU MOLAKKA". -------------------- |
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| waaza |
Oct 1 2005, 05:45 PM
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#75
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member Group: maha contributors Posts: 108 Joined: 9-May 05 Member No.: 469 |
Nichiro san,
I am in your debt, once again, I can see the web site will have to have a dictionary/glossary page. Hope to have something up by Sunday evening, but I'm at a beer festival tonight, so that may be a bit optimistic. cheers Waaza -------------------- |
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| Nichiro |
Oct 1 2005, 05:56 PM
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#76
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member Group: bandwidth eaters Posts: 2497 Joined: 23-May 05 From: Southfield Michigan Member No.: 502 |
Waaza, Waiting with great expectations for the website to come up. A small note about beer festival. My favourite in Japan had always been Sapporo Dry and in UK, it was Kestrel Super Strength . OMG did I stand that 9% punch of Kestrel? I did. Loved the sweetish taste. Its been over ten years since I went dry...  -------------------- |
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| hima |
Nov 20 2005, 10:38 AM
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#77
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 member Group: maha contributors Posts: 922 Joined: 20-May 05 Member No.: 499 |
i bought some banana peppers today. was thinking of trying indira's friend's recipe. but also was wondering - does any one have a recipe for mirchi ka salan (hyderabadi style) and can one use banana peppers for that?
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| Anjali |
Nov 20 2005, 10:42 AM
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#78
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 member Group: bandwidth eaters Posts: 4555 Joined: 2-February 05 Member No.: 260 |
Hima, here is mediamongol's fantastic recipe for hyderabadi mirche ka salan. I tasted it at the Getty and absolutely loved it.
Edit--And here is a picture of the dish that Ajit took for the LA meet and greet. This post has been edited by Anjali: Nov 20 2005, 10:50 AM -------------------- Nietzsche: “We possess art lest we perish of the truth.”
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| hima |
Nov 20 2005, 10:48 AM
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#79
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member Group: maha contributors Posts: 922 Joined: 20-May 05 Member No.: 499 |
thanks! will try it.
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| Nichiro |
Nov 20 2005, 04:15 PM
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#80
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member Group: bandwidth eaters Posts: 2497 Joined: 23-May 05 From: Southfield Michigan Member No.: 502 |
Hima, If you want, you may try my time tested and people tasted MIRCHIKA SALAN recipe with a Khajuri twist. I am not very sure about "Banana Peppers" -------------------- |
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| Veena |
Nov 28 2005, 05:00 AM
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#81
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 member Group: bandwidth eaters Posts: 1179 Joined: 29-April 05 Member No.: 444 |
I found an unopened packet of these chillies in my cabinet during my annual spice cleanup activity. I have no recollection of where and when I obtained them. I used them in tadka for daal and found that these lil suckers are hot as hell. Anyone knows what type of chilli this is? The picture is not as clear as I would like it to be, but it was the best I could get with my limited photo skills. The chillies are the smallest I have ever seen - the largest ones in the pack measure less than half an inch, excluding the stem. And they are very thin - I have seen cloves that are fatter than these chillies.
 Veena -------------------- pyaar ki pakodi, meeThi baaton ki bhel
thoda noon, thodi mirch, thodi soonTh, thoda tel... |
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| Sue Darlow |
Jan 14 2006, 11:28 PM
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#82
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member Group: bandwidth eaters Posts: 2596 Joined: 17-September 04 Member No.: 129 |
Hi Waaza Is your chillie website up yet? Sue |
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| gautam |
Jan 15 2006, 11:55 AM
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#83
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member Group: maha contributors Posts: 405 Joined: 3-September 04 Member No.: 113 |
Veena,
your chillies might be some type of chiltepin or pequin, wild or semi-wild chiles from the American South-west and the Sonoran desert. Gary Nabhan has written a number of interesting essays about them. |
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| Veena |
Jan 17 2006, 07:26 PM
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#84
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member Group: bandwidth eaters Posts: 1179 Joined: 29-April 05 Member No.: 444 |
Gautam, I saw these chillies during my visit to the Savoi Spice plantation in Goa a couple of weeks back. They were being grown at the plantation. The guide informed us that they are Portuguese chillies (which doesn:t really say much) and are also known as lavangi mirchi. I cannot vouch for the accuracy of his information.
Are any of the essays you mention available online? Veena -------------------- pyaar ki pakodi, meeThi baaton ki bhel
thoda noon, thodi mirch, thodi soonTh, thoda tel... |
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| shanta |
Jan 31 2006, 02:06 AM
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#85
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 bandwidth eater Group: moderators Posts: 2140 Joined: 12-November 04 Member No.: 179 |
Red Hot Chilli Peppers-Part 1 - dhl's blog
Gautam, waaza, scroll down, there's a name the chilli contest |
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| shanta |
Apr 10 2006, 12:07 AM
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#86
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bandwidth eater Group: moderators Posts: 2140 Joined: 12-November 04 Member No.: 179 |
How do you store red chilli powder? I got some recently from India and it's lying in the top most shelf in the kitchen cupboard...
Can it be stored in fridge/freezer? If so, will the taste differ when thawed? |
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| hibiscus |
May 24 2006, 10:30 AM
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#87
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member Group: bandwidth eaters Posts: 5853 Joined: 10-April 05 From: Singapore Member No.: 401 |
No difference in taste when chilli powder is stored in the fridge/freezer. In Singapore's humidity this is a must - keeping it out on the kitchen shelf shortens its, er, shelf life like nobody's business. Everything succumbs to the humidity! So far the amchur has held out but let's see for how long. I have the bulk of my spice powders in the fridge or freezer, and small quantities kept out for regular use.
Came here to post about a new chilli variety I heard of: Kirmizi biber. Pikcher. Dem stuffed. -------------------- |
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| Nichiro |
May 24 2006, 04:35 PM
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#88
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member Group: bandwidth eaters Posts: 2497 Joined: 23-May 05 From: Southfield Michigan Member No.: 502 |
QUOTE(shanta @ Apr 10 2006, 12:07 AM)  How do you store red chilli powder? I got some recently from India and it's lying in the top most shelf in the kitchen cupboard... Can it be stored in fridge/freezer? If so, will the taste differ when thawed? Shanta, Rub about a spoonfull of oil for every 1/2 kg of chilli powder thoroughly. Once the oil has been properly distributed, fill up the chilli powder in a glass jar and keep it on shelf away from light . DO NOT FREEZE IT. You will get long shelf life, No discolouration of chilii powder and dishes will taste better. Believe me . Nichiro -------------------- |
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| Sue Darlow |
May 24 2006, 04:53 PM
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#89
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member Group: bandwidth eaters Posts: 2596 Joined: 17-September 04 Member No.: 129 |
QUOTE(Nichiro @ May 24 2006, 01:05 PM) QUOTE(shanta @ Apr 10 2006, 12:07 AM) How do you store red chilli powder? I got some recently from India and it's lying in the top most shelf in the kitchen cupboard... Can it be stored in fridge/freezer? If so, will the taste differ when thawed? Shanta, Rub about a spoonfull of oil for every 1/2 kg of chilli powder thoroughly. Once the oil has been properly distributed, fill up the chilli powder in a glass jar and keep it on shelf away from light . DO NOT FREEZE IT. You will get long shelf life, No discolouration of chilii powder and dishes will taste better. Believe me . Nichiro Hi Nichiro, A teaspoonful, or tablespoonful? Rub what? The jar? With what - your fingers? Remember not to rub eyes thereafter!  |
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| Nichiro |
May 24 2006, 05:05 PM
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#90
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member Group: bandwidth eaters Posts: 2497 Joined: 23-May 05 From: Southfield Michigan Member No.: 502 |
Sue, Tsp will be enough. You need to add oil to chilli powder and rub it in evenly. You will be surprised at the colour you get after oiling your chilli powder. I take it that you were not pulling this old man's leg...  Nichiro -------------------- |
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