kusumlg

For color, has anybody ever tried a piece of beet? It gives lot of red and you can keep away from food color. Kusum

I posted the recipe for Stuffed Eggplants (recipe # 1050) on May 26 but forgot to write a note here. I hope you can consider that as one of the entries. Kusum

STUFFED EGGPLANTS Serves 12. Eggplants are known by different names. In India, they are called brinjal or ‘baingan’, and in some countries they are called aubergine. Small oval or long eggplants are used in this dish. 2 lb eggplants, thin long or oval 1 tsp tamarind paste mixed in 2 T warm water 3 T canola oil 1 tsp crushed garlic 1 medium chopped onion 1 tsp crushed ginger 1 tsp crushed green chilies 1 tsp coriander powder 2 T salt 1/2 tsp turmeric powder 1/2 tsp red chili powder 1 tsp each of poppy seeds, sesame seeds and unsweetened coconut flakes (roasted and ground) 1. Remove the stem and rinse the eggplants. Make a slit lengthwise. 2. Heat a small pot on medium–high heat. Sauté garlic and onion in 1 tablespoon oil until translucent. Stir in ginger, green chilies, coriander powder and salt. Add tamarind paste mixed in water and the remaining seasonings; cook, while stirring for about 10 minutes until the filling is smooth and paste–like consistency. Add water as needed. 3. Fill the eggplants through the slit with the prepared mixture (masala). 4. Put the remaining oil in a large skillet on low medium heat. Place the stuffed eggplants in a single layer and cook, turning them gently with a spatula to make sure all the sides are cooked (about 20 minutes). Add about one cup water, as needed. 5. Pour any leftover ‘masala’ over the eggplants. Mix gently; serve hot. Variation: If you want to skip stuffing, cut eggplants in long thick pieces, stir fry for 5 minutes and then add the seasonings as described and cook. Note: Tamarind (Imli)is a bean pod from the tamarind tree; it is available as a block with pulp, seeds and roughage, or a block with pulp only or as paste or as powder. The block is soaked or boiled and then strained to get pulp. The paste can be heated with some water. It gives tartness. Keywords: Main Dish, Vegetables, Intermediate, Indian ( RG1050 )

STUFFED EGGPLANTS Serves 12. Eggplants are known by different names. In India, they are called brinjal or ‘baingan’, and in some countries they are called aubergine. Small oval or long eggplants are used in this dish. 2 lb eggplants, thin long or oval 1 tsp tamarind paste mixed in 2 T warm water 3 T canola oil 1 tsp crushed garlic 1 medium chopped onion 1 tsp crushed ginger 1 tsp crushed green chilies 1 tsp coriander powder 2 T salt 1/2 tsp turmeric powder 1/2 tsp red chili powder 1 tsp each of poppy seeds, sesame seeds and unsweetened coconut flakes (roasted and ground) 1. Remove the stem and rinse the eggplants. Make a slit lengthwise. 2. Heat a small pot on medium–high heat. Sauté garlic and onion in 1 tablespoon oil until translucent. Stir in ginger, green chilies, coriander powder and salt. Add tamarind paste mixed in water and the remaining seasonings; cook, while stirring for about 10 minutes until the filling is smooth and paste–like consistency. Add water as needed. 3. Fill the eggplants through the slit with the prepared mixture (masala). 4. Put the remaining oil in a large skillet on low medium heat. Place the stuffed eggplants in a single layer and cook, turning them gently with a spatula to make sure all the sides are cooked (about 20 minutes). Add about one cup water, as needed. 5. Pour any leftover ‘masala’ over the eggplants. Mix gently; serve hot. Variation: If you want to skip stuffing, cut eggplants in long thick pieces, stir fry for 5 minutes and then add the seasonings as described and cook. Note: Tamarind (Imli)is a bean pod from the tamarind tree; it is available as a block with pulp, seeds and roughage, or a block with pulp only or as paste or as powder. The block is soaked or boiled and then strained to get pulp. The paste can be heated with some water. It gives tartness. Keywords: Main Dish, Vegetables, Intermediate, Indian ( RG1050 )

Here's an extract from my cookbook describing Dal or Indian lentils. The main thing to understand is that the same dal, e.g., Mung can be whole, or split with the green shell or split with the shell removed. You lose the fiber when the shell is removed but it is faster to cook. Dal (Indian lentils)— generally available as dry, Indian lentils may be whole, or split with peel, or split without peel. Different types include: Chana (split yellow) made from brown chickpeas (not yellow chickpeas or kabali chana) Masoor (whole dark brown or split reddish. The split dal becomes yellow when cooked.) Moth (whole brown) Mung (whole green, split green & yellow with peel, or peeled yellow) Toor (whole brownish, split dark yellow, or split with oil coating) Urad (whole black, split black & white with peel, or peeled light yellow). Kusum

I would also like to learn how to make soan papri or patisa, as it is called in North India. Another mystery dessert is Dhoda, perhaps made from lentils and khoya. Waiting for the date!!! Kusum

Chhole or Spiced chickpeas are a favourite with my children. Now I cook them in a slow cooker. Rinse the dry yellow chickpeas, also add some black chickpeas (extra nutrition and fiber), and a handful of chana dal for creaminess. Put them all in the slowcooker with 4 times water and let it cook overnight. There is no need to presoak. In the morning I do the saute, as usual. I normally do not add turmeric pdr so that the color comes out dark brown. Tamarind and mango pdr are a must. So is cinnamon and garam masala. I have to start using all these ready made spice mixes that are now available. Makes life easy. I use tea bags if tamarind is not available and has to be substituted by lemon. Enjoy them with tandoori roti. Kusum

I really enjoyed your description of Indian cuisine and its popularity. That's lot of research. I am trying to find some Indian songs related to food. If you have any ideas, I'll really appreciate. Kusum

Lentils or 'dal', as they are called in Indian cuisine have a high place as source of protien and also as easily digestable. The best dal for digestion is Mung split dal which can be with the green paper thin covering, or without it. The one with the covering is more nutritious. You should be able to buy this dal at a health food store or Indian/Pakistani store. Makes an excellent soup too. Kusum