indivara's Profile

Another popular summer drink uses a pink rose-water flavored syrup caleld Rooh Hafza http://en.wikipedia.org/wiki/Rooh_Afza

You can usually find it Indian grocery stores and some Middle Eastern stores. It's pretty standard to have it mixed with cold water and a squirt of lime. You can certainly make it with a clear liquor, sparkling soda and a squirt of lime.

I also recommend Mark Bittman's How to Cook Everything Vegetarian. I've been a vegetarian my whole life since my family is but that book serves as an amazing reference and learning tool. I've learned about vegetables and fruits I've never had before (persimmons, celeriac, etc) as well as technique (how to make tofu, seitan, etc). Its a great place to start exploring vegetarian cooking and have gotten it as presents to other budding cooks in my family.

I'm with everyone else. It's totally worth it to move. I've moved almost every year within my apartment complex (for a variety of reasons - roommate, move down a floor, etc). I unfortunately am doing it again since my roommate got married and moved out.

Amchur powder is generally used in North Indian cooking and can is generally used in making dishes like Chana Masala, Shahi Paneer, and others. It can also be used in making chutneys, spiced drinks like Jal Jeera.

I'm sure you can use it in some creative ways, like to rim the edge of a drink with some sugar, since it does have a sour taste. I'm sure you can use it in combination with sugar for sweet things.

Also, you can probably roast some potatoes with cumin, amchur and coriander for savory purposes. Use it rubs and marinades.

Also, I'd give some away since amchur is never used in large quantities to begin with. Hopefully this is helpful.

The dry fry method is excellent and works quite well for a crispy golden brown tofu. And that Vegan Yum Yum tofu recipe is out of this world.

The cold infusion process takes a bit longer, overnight is best. I've put cold milk and a vanilla pod into a pitcher and left it in the fridge all night. It was wonderful the next morning. Same for cream, I've soaked green jasmine tea in cream in a bowl in the fridge, strained the next morning for whipping into cream.

Amazonww : I pretty much did what you do currently, but eventually switched over to using Pyrex containers because they are durable, more versatile, don't stain and a worthwhile investment. The lids are good, but the containers really can't get sloshed around. I would highly recommend glass containers. I know there are some locking lid glass containers.

I would start to check places like target and tjmaxx/homegoods if you just want to pick a few pieces.

I second the recommendation for 101Cookbooks. As well as http://www.herbivoracious.com/. Epicurious and the Kitch'n of course also have a ton of vegetarian recipes. And as always, just leave out the meat in recipes that call for it.

Mark Bittman's How to Cook Everything Vegetarian is wonderful, as is Deborah Madison's book Vegetarian Cooking for Everyone.

Daffodils are gorgeous, and relatively inexpensive for a nice bunch. I got 10 stems for $1.50 at Trader Joe's and they were beautiful.

I have to second the Ikea grater with small holes. I've been using that thing for years without any issues.