deliad

Milagai, your suggestions are all very good but you are assuming that Delhigirl is in the US. I am not sure. Where are you delhigirl??

Congrats Monica, so how many copies have sold so far?? And where is the party???

Good topic Monica, Growing up as a kid, for almost 10 years we went from Delhi to Lucknow on Lucknow Mail almost every summer vacation as I had lots of aunts/cousins there. The best items bought at the station was mostly snacks, like Chai and Pakoras and those big Papads (white ones) in a big 5 foot tokri over the vendors head. For food, it was always home cooked but eaten in train. Believe me, the food tastes different and better. Whether it was paronthas with zeera aloo or Puris with aloo. Add mango achaar and hari mirch and it becomes divine. Agra petha was established standard for dessert. Of course, add a sada or meetha paan at the next station without question, after all we were going to LKO. Much later, travelling while in college, there was an additional thing that will be bought from the vendors on the station or in the train, and will be enjoyed after a satisfying meal. A Wills Navy cut or Four Square Kings (Remember the ad, Live Life Kingsize). Disclaimer: I have reformed now and in no way promoting the use of of these products. Now, of course, the railway catering is much different. Last year, when we visited India we travelled from Delhi to Ludhiana on Shatabdi and the catered food was almost like Shaadi ka khana. Very rich, creamy but tasty. Since then, my daughter when she has the hankering for shahi paneer asks for "Woh train wala paneer". cheers!

Not split green mung but whole green mung.

Love those dry dal ones. However, the ones with dry spiced Chana dal is much more "smoky" and flavourful than the dry spiced moong dal. But of course, that is my personal pref. Equally good are ones with dry spiced green whole moong beans. I am sure you would have tried that episure, Please do, if you have'nt.

Not yet!!. But I'll keep looking for it. BTW, what fat did you use to sizzle the paneer, how much and how do you do it? A picture would be appreciated also next time when you make it. Thanks,

In the old Indian tradition the lights are lit for happy occasions and not blown. That is how Deewali (the festival of lights) started. Indians have started doing birthday cakes and candles only in the last century or so while Brits were in power in India. In case of birthday cakes, however, an extra candle is lit for the next year which is beginning and that one is kept lit while the others are blown. The cake did look very lovely, Monica. Cheers!

I remember back in 80s in Delhi, sizzlers were very popular in Indian restaurants. It was a nice presentation to have the server bring the dish to your table sizzling with stream of smoke and sizzling sound behind. The only one I remember having was at one of the Le Meridien's restaurant and it was a veggie medley like Navratan korma or something similar. Have not seen any Indian restaurants serving up the sizzler here. Did it just die down or what? Maybe Bhasin and other restauranteurs have more information. Please share..

Remembering my college days here... They were even more delicious with "A" date and date and tamarind chutney. I also like to sprinkle red onions and mint chutney over it. Another variation is to mix some spinach and mashed peas with Aloos and make a hara bhara kabab/tikki

Very inspiring indeed Edward, Keep it up!! Cheers!

I thought we had tried them all. But papads!!!??? Never tried that. Can you post a picture Monica? What kind of papads have used as stuffing and how? We have stuffed eggs, keema, leftover chicken, fish, cauliflower (raw and cooked), carrots, onions, lentils, rice....you name it. For sweets, we make jaggery, sugar. Most unusual one.. Gakhri parantha. Basically you roll a roti with salt, pepper and ajwain, cook it halfway thru, then mash it like churui and add ungodly amounts of desi ghee. Make a ball again and then make a parantha with more ungodly amounts of desi ghee. It is supposed to be quite thick and it is unbelievable yummy!!! There are 2 rules we follow, anything that we cook and is stuffable can go in a parantha. Anything that is not stuffable because it is too liquidy, we make the dough with it and then make paranthas 'cause paranthas we have to have.. Cheers!!

Just noticed yestreday that a "Hookah Bar" is coming up in Chantilly, where Oasis Indian restaurant used to be. The banner said Hookah bar and Middle eatern restaurant I remember sneaking a few puffs at our neighbours hookah when I was a pre-teen back in Delhi, India. Cool smokes. Does any one have visited any other hookah bars here in the DC area. Please share your experience. Cheers

Sure, look for a PM

The alternative to an Indian pressure cooker would be an Italian pressure cooker or an American pressure cooker or any other nationality of cooker might just do fine. I recently bought a good (read heavy) one from overstock.com. It is called Bravetti for like 30 USD. Another alternative could be to borrow from your neighbors / friends / me? cheers!!

Never, EVER, grow mint in the ground. It will start spreading all over your garden. You will never be able to get rid of it. Always use a big pot. Having fresh mint leaves handy is such a good thing, especially when one has hankering for that freshly minted pudina chutney and besan pudina parantha.. like right now!!!!

My wife has a good green thumb. She has successfully grown dhaniya from dhaniya seeds, mint from leftover stems, curry plant from a neighbour's plant. Their curry plant died but ours has survived 3 years and still alive. And of course, Tulsi. Monica, Let me know if you need help.

I am going to inagurate my new Char Broil grill this weekend and Bhasin ji, you tips could'nt have been more timely. So you do not use any binders for your restaurant kababs?? Cause all recipes that I have seen so far mention some kind of binder, eggs, bread crumbs or something. I like the idea of using chicken also. Actually I prefer ground chicken to ground mutton. Especially the sausage type packets that get from Wampler or similar brands has very finely ground chicken. The chicken keema comes out great. Will try that for seekhs also. Thanks Bhasin ji, (Hun Thuaddey restaurant aana hi payega..)

Its like my daugther says " gimme the banana split ice cream but no banana". All she wants is the 3 scoops of ice cream. Good idea Edward

Let me be the first one to welcome you here. Just trying to understand your question. What exactly do you mean by "Restaurant" style. Is it the taste or the presentation of the restaurant that appeals to you? In my opinion, not all restaurants make tasty dishes, however almost all present them very well. You will surely have to experiment with almost all recipes to suit your taste. You will find a lot of recipe threads here in eG also. Some of other sites that come to mind right now are sanjeevkapoor.com, ndtvcooks.com. Enjoy!!

Rushina, Since you have mentioned Kitchen King Masala many a times, can you share which brand have you used?? There is MDH, Everest, Badshah and maybe a few others?? MDH usually has good quality spices. I'd appreciate your recommendation. Thanks

Dear Aap , Just wanted a fix on your roots( native place) for my reference, thanks. The coriander seeds, at least the ones inside the pakora/bhajiya get steamed, so it's nice to begin with toasted ones to retain the crispness. In no way I am suggesting that I am from the Lalu-land. Born in UP but raised in Delhi, now living in US. Punjabi by stomach and global by heart.

In UP and Bihar "Hum" is used to refer to yourself. (Think Lalu here.. Hum Jaaunga..Hum Khaaunga) "We" in this case means myself and my better half. We (again!!) almost always do cooking together. We usually do not toast coriander seeds, just use 'em plain. But your idea smells interesting. will try that next time. But dont these seeds get toasted while frying anyway??

Those M&M type candies are called Gems and Gems they really are...

We also make these and call them "Bhajjiya" pakoras. We also add small chopped potatoes in addition to onions and before re-frying, press them between your palms and they come out really crisp.

Cornmeal (known in India as Makki ka Atta) is very popular in the Northern part of India, especially in and around Delhi/Punjab/Haryana. The killer combo is Makki ki Roti (Corn flat bread) and Sarson ka Saag (Mustard greens curried) with a big dollop of home made white churned butter on both. In our home back in Delhi we only used to have it (this combo) during the winter times, even tho the corn is available most of the time but I guess it tastes better in winters. In summers, grilled corn on the cob with lemon as you describer earlier. Another variation is boiled corn on the cob slobbered with very liquidy red tamarind chutney Makki di Roti and Sarson da Saag this weekend then!!! I'll post pictures if I remember.