[Sca-cooks] OOP: spice mix packets

[Sue Clemenger]

My first thought was soybean curd <g>, but then, I'm not that familiar
with this cuisine.
--maire

Stefan li Rous wrote:
>
> Sandra asked:
> > One of the things that showed up in my stocking yesterday was a "Chicken
> > Moglai mix" (ParamPara brand). The instructions are intriguing: Take 500
> > grams of chicken, entire packet of Parampara Chicken Moglai Mix, 100
> > grams curd and 1 cup (150 ml) of water in a cooker.  Mix it well & cook
> > for 2 whistles.  Delicious Chicken Moglai is ready.  (For 3 persons.)"
> >
> > Aside from the fact that it doesn't specify if the chicken is raw or
> > cooked, whole or in pieces, on the bone or off, what do they mean by
> > "cook it for 2 whistles"?  Somehow I doubt this is the Indian equivalent
> > of "for the time it takes to say two Aves."  Anybody have any ideas?
> Not to mention, where do you get "100 grams of curd". Do you make this
>
> from milk? goat, sheep or cow milk? How do you make the curds? Stir
> some lemon juice into the milk? Let it curdle on the counter for a day
> or two? (yes, some of this on the curdling is probably in the Florilegium)
>
> Something tells me this wasn't packaged for the normal American cook. :-)
>