What are pompadoms?
mpl...@my-deja.com
I encountered the word _pompadom_ on the British science-fiction comedy
Red Dwarf. It is obviously an East Indian food, but what is it? I
attempted to look it up on the Internet, and saw many references to it
in reviews of Indian restaurants, but they did not tell me what kind of
food it is.
--
Raymond S. Wise
"The biochemistry of the world is straight out of a Bill Gates
fantasy--there's only one operating system for everything."
Joel Achenbach
Sent via Deja.com http://www.deja.com/
Before you buy.
Daniel James
> > Assuming the popadums you buy in supermarkets are raw (floppy), frying
No, they're hard; but smooth and slightly translucent. Easily broken if handled
roughly (though not as easily as when cooked).
In article <3943DA43...@erols.com>, James Silverton wrote:
> I admit that I found out this for two reasons: laziness and medical
> advice to reduce fat intake. IMHO (and I don't think it is
> rationalization), papads are best prepared in a microwave; about 1
> minute a papad and the result actually is more attractive than that from
> regular frying.
I have to disagree /most/ strongly (apart from the medical advice bit). I have
tried microwaving papads/poppadums and have found the result most unsatisfactory.
They have a tendancy not to cook to the very edge when prepared in this way, and
retain a certain raw flour taste even after they have puffer up and browned.
Grilled papads are much nicer, though (health considerations apart) fried are the
nicest. It helps to use a good light oil with a high cooking temperature (peanut
and grapeseed are good) to reduce the amount of oil retained by the papad after
cooking. I tend to use Olive oil which does leave the papads a little oily
(though it is probably healthier than ghee or bog-standard vegetable oil).
Cheers,
Daniel.
Mike Page
>
> <mpl...@my-deja.com> wrote in message 8hvajv$ua0$1...@nnrp1.deja.com...
> >
> >
> > I encountered the word _pompadom_ on the British science-fiction comedy
> > Red Dwarf. It is obviously an East Indian food, but what is it? I
> > attempted to look it up on the Internet, and saw many references to it
> > in reviews of Indian restaurants, but they did not tell me what kind of
> > food it is.
>
> Here in Italy, no poppadums, no bhindi badjees, not even an onion badjee, no
[...] cri de coeur
What is a poppadom? Think of a large circular unspiced [1]
tortilla chip. Poppadoms are made of, I think, gram flour and
some fat. In their uncooked state they are translucent discs
about six inches in diameter. They are cooked either by deep
frying for a few seconds (the usual method in restaurants) or
under a grill. They are frequently served as a 'nibble' in
restaurants while you are waiting for your order.
[1] Spiced Ps do exist but they do not usually contain a lot of
chilli powder.
--
Mike Page
Let the ape escape for e-mail
James Silverton
>
> In article <2PBYWIAv...@mikebarnes.fsnet.co.uk> Mike Barnes wrote:
>
> > > Assuming the popadums you buy in supermarkets are raw (floppy), frying
>
> No, they're hard; but smooth and slightly translucent. Easily broken if handled
> roughly (though not as easily as when cooked).
>
> In article <3943DA43...@erols.com>, James Silverton wrote:
>
> > I admit that I found out this for two reasons: laziness and medical
> > advice to reduce fat intake. IMHO (and I don't think it is
> > rationalization), papads are best prepared in a microwave; about 1
> > minute a papad and the result actually is more attractive than that from
> > regular frying.
>
> I have to disagree /most/ strongly (apart from the medical advice bit). I have
> tried microwaving papads/poppadums and have found the result most unsatisfactory.
> They have a tendancy not to cook to the very edge when prepared in this way, and
> retain a certain raw flour taste even after they have puffer up and browned.
>
"De gustibus non est disputandum" but perhaps the whole thing is a bit
off topic!
Jim.
--
James V. Silverton
Potomac, Maryland.
Skitt
Mike Page <mike...@port.orang.ac.uk> wrote in message
news:3944DA84...@port.orang.ac.uk...
> What is a poppadom? Think of a large circular unspiced [1]
> tortilla chip. Poppadoms are made of, I think, gram flour and
> some fat.
Could that be "graham flour", also known as whole wheat flour?
--
Skitt (in SF Bay Area) http://i.am/skitt/
I speak English well -- I learn it from a book!
http://www.montypython.net/sounds/fawlty/learnit.wav
RGB
turn are attached to the ...
They didn't teach you this in skool.
--
Richard Brookman
Pembrokeshire UK
1986 90 2.5 D Hardtop
Richard....@btinternet.com
Skitt <sk...@i.am> wrote in message
news:9dS05.8557$907.2...@newsread2.prod.itd.earthlink.net...
>
> RGB <Richard....@btinternet.com> wrote in message
> news:8hvsq7$138$1...@neptunium.btinternet.com...
> > Interestingly, these tassels are (or were) known in the trade as
> "pasties",
> > which of course refers to another tasty and nutritious food item.
There's
> > got to be a link here somewhere.
>
> Whoa there! The tassels are _attached_ to the pasties. What trade are
you
> in?
TJ
>
> Mike Page <mike...@port.orang.ac.uk> wrote in message
> news:3944DA84...@port.orang.ac.uk...
>
> > What is a poppadom? Think of a large circular unspiced [1]
> > tortilla chip. Poppadoms are made of, I think, gram flour and
> > some fat.
>
> Could that be "graham flour", also known as whole wheat flour?
Gram flour = besan = chickpea flour. One makes Pakoras with it
(fritters) and kardi, a soupish thing made by slowly simmering chickpea
flour with water and yogurt and spices.
I've not seen papads made from besan.
tj
Mike Barnes
>
>Mike Page <mike...@port.orang.ac.uk> wrote in message
>news:3944DA84...@port.orang.ac.uk...
>
>> What is a poppadom? Think of a large circular unspiced [1]
>> tortilla chip. Poppadoms are made of, I think, gram flour and
>> some fat.
>
>Could that be "graham flour", also known as whole wheat flour?
No. I just looked in the larder, and this is from our packet of Natco
Freshly Milled Superfine Gram Flour:
"Natco Gram Flour is made from 100% pure Channa Dall (Yellow Gram) and
if perfect for preparing onion bhajias, traditional potato and vegetable
pakoras and some sweet dishes".
This area of nomenclature is notoriously difficult but AFAIK Channa Dall
means yellow lentils, and is not to be confused with simple *Channa*
which means chick peas.
Bhajias and pakoras are vegetable fritters.
Gram flour is also known as "besan" and the packet translates it as
"kichererbsenmehl", "farine pois chiche", and "harine de gabanzo". More
potential "chick pea" confusion there.
And I suppose the flour *might* have been freshly milled when it went
into the packet.
--
Mike Barnes
Fabian
TJ hu kiteb
> Gram flour = besan = chickpea flour. One makes Pakoras with it
> (fritters) and kardi, a soupish thing made by slowly simmering chickpea
> flour with water and yogurt and spices.
> I've not seen papads made from besan.
That sounds like how my dad makes takadal.
--
--
Fabian
I should find a souvenir
Just to prove the world was here
Mike Barnes
>
>TJ hu kiteb
>
>> Gram flour = besan = chickpea flour. One makes Pakoras with it
>> (fritters) and kardi, a soupish thing made by slowly simmering chickpea
>> flour with water and yogurt and spices.
>> I've not seen papads made from besan.
>
>That sounds like how my dad makes takadal.
If that's the same as "tarka dal", the essential ingredient is onions,
fried in ghee until they're almost burned (the dark brown onions are the
"tarka"), and added to the dal at the last minute.
--
Mike Barnes
TJ
nice for the sick. Here is how I make it. Ajmer is my MIL:
<begin paste of old post to rfc (and note how even I use two different
spellings)>
Ajmer's Kardhi
Place in a large pot, like you'd make soup in:
place in a fairly big pot, like you'd make soup in
3/4 teas black mustard seed (the deep brown ones)
1/2 teas whole fenugreek
2 T chopped garlic
one small onion chopped finely
1 Cup chickpea flour (besan, gram atta)
2 Cups plain non-gelatin youghurt (whole milk if you have)
4 Cups of water.
Mix and heat over medium heat, stirring continuously after it gets
thick and begins sticking to the bottom. Keep adding water, about 6
cups all told.
Taste it at the beginning....raw chickpea will be the overwhelming
taste. It will change to a slightly tangy but cooked flavour when done.
All the raw taste will be gone. It's hard to describe, but once
you taste the change you'll know what I mean.
Stir in enough turmeric to give it a yellow-custard color.
Add pakora (below) or put in bowls and place a few very browned thin
onion slices on the top (in their oil) or serve plain.
A good starter for people who are new to Indian food and might need a
'safe haven' to run to if the sabji is too 'hot'.
Ajmer's mini-pakoras (optional addition to kardi)
1 cup chopped onion
a minced serrano chili or less
1 C besan or chickpea flour
mix in around 1/2 cup water to make a med-thick paste.
Heat 1 1/2 inches of good frying oil and drop in a Tablespoon at a
time. Cook until medium brown. Drain on towel,
stir into kardi above. Can be made ahead of time and FREEZES well, so
you can make a bunch and just thaw as needed to be added to kardhi or to
raita.
<end paste>
tj
Alex Chernavsky
>I once tried to buy a "penis cigarette", much
>to the amusement of the Pakistani behind the counter.
OK, I'll bite (so to speak) -- what's a penis cigarette?
--
Alex Chernavsky
al...@astrocyte-design.com
TJ
>
> TJ wrote, in part:
>
> >I once tried to buy a "penis cigarette", much
> >to the amusement of the Pakistani behind the counter.
>
> OK, I'll bite (so to speak) -- what's a penis cigarette?
Long = clove
Lun = dick (slang for penis)
Even worse is when I called my cat, "Lone", "Lun" in from of my MIL
because I was so nervous I'd make that mistake, I did. After that, I
told the Hub to only teach me clean words.
tj
Donna Richoux
This is still a bit difficult. Looking back at your earlier post, I can
guess that MIL is mother-in-law. The Hub is your husband? What was it
that you wanted from the shopkeeper -- are there clove-flavored
cigarettes? And what were you trying to call the cat?
--
Best --- Donna Richoux
(An American living in the Netherlands)
TJ
>
> TJ <kala...@uswest.net> wrote:
> > Even worse is when I called my cat, "Lone", "Lun" in from of my MIL
> > because I was so nervous I'd make that mistake, I did. After that, I
> > told the Hub to only teach me clean words.
>
> This is still a bit difficult. Looking back at your earlier post, I can
> guess that MIL is mother-in-law.
Yes, sorry. I thought MIL, FIL, IL's, SIL, GM, etc. were accepted
USENET abbreviations. I've seen them on several newsgroups.
>The Hub is your husband?
Yes. He has teasingly refused to tell me what "husband" is Panjabi, but
I am "the Bebe", the wife.
>What was it
> that you wanted from the shopkeeper -- are there clove-flavored
> cigarettes?
Oh, yes, and even non-smokers as myself might find a Samporena (a very
clovey cigarette the Indian-run smoke shops, until recently, illegally
carried in a single stick box, complete with warnings jammed on its
narrow side. Why selling singly packaged cigarettes with warning label
was so dangerous it had to be illegal, I'll never know) pleasant once a
year or so, after a heavy curry. They can, however, keep Krateks. Yuck.
I'm frequently told, usually by smokers, that clove cigarettes are
*really* bad for you.
>And what were you trying to call the cat?
Her name is Lonesome B. Pussycat (named by a child) and I call her
"Lone". However, in my early years with my mother in law, when tensions
ran very high (as did my disapproval rating), I introduced her to the
cat as "Lun". The general word for cat, a rather sweet term I must say,
is "Billi".
tj
M.J.Powell
<tr...@euronet.nl> writes
>TJ <kala...@uswest.net> wrote:
>
>> Alex Chernavsky wrote:
>> >
>> > TJ wrote, in part:
>> >
>> > >I once tried to buy a "penis cigarette", much
>> > >to the amusement of the Pakistani behind the counter.
>> >
>> > OK, I'll bite (so to speak) -- what's a penis cigarette?
>>
>> Long = clove
>>
>> Lun = dick (slang for penis)
>>
>> because I was so nervous I'd make that mistake, I did. After that, I
>> told the Hub to only teach me clean words.
>
>This is still a bit difficult. Looking back at your earlier post, I can
>that you wanted from the shopkeeper -- are there clove-flavored
I once asked a French tobacconist, in my schoolboy French, for some
Gauloise cigarettes. He stared at me for a moment and in perfect English
said 'I'm sorry. I don't stock Welshwomen'.
Mike
--
M.J.Powell
aurator
>
> Mike Page <mike...@port.orang.ac.uk> wrote in message
> news:3944DA84...@port.orang.ac.uk...
>
> > What is a poppadom? Think of a large circular unspiced [1]
> > tortilla chip. Poppadoms are made of, I think, gram flour and
> > some fat.
>
> Could that be "graham flour", also known as whole wheat flour?
The poppadoms of love?
Alex Haley {?} The Joker
Alex Chernavsky
>The poppadoms of love?
Ever since 1973, when I first heard the song "The Joker", I've been obsessed
with finding out what Steve Miller meant when he said that he "speak[s] of
the pompatus of love". Well, thanks to Uncle Cecil, I finally found out:
www.straightdope.com/classics/a4_065.html
--
Alex "nobody calls me Maurice" Chernavsky
al...@astrocyte-design.com