Edward

Long cup of tea indeed! Sorry. You asked me to talk about my credentials/set-up. Well, my main credential is an intense love for Indian cuisines. The foods of the whole South Asia region, really. I have been studying and cooking Indian-style foods for 15 years. It all started when I tasted my first Indian meal. I was hooked and there was no turning back. I wanted to know more and eat more. I was in my early 20's, didn't have much money and at the time, was vegetarian(definitely not one now!), so Indian food made sense. I wanted to be able to cook the foods I had eaten at restaurants at home. My first real experience with cooking was with Indian food. I started by buying books. Madhur Jaffrey, Julie Sahni and Yamuna Devi were, through their books, my first teachers. I took learning from these books VERY seriously and basically cooked through them from start to finish and did things over and over until I got it right. I also spent time trying to learn the basic American/European cooking teachniques. The books led me to my local Indian markets which led me to the people who were shopping at the markets. I started asking questions and making friends. I really wanted to understand the regional differences and what was behind them. I also began to educate myself on South Asian history, politics, art etc. I then decided I wanted to learn Hindi and found myself a teacher and spent 3 years learning. I still have a while to go with this, but I get by. After 5-6 years of this I took a trip to India for a couple of months and had the chance to eat the food on its home turf. I spied on a lot of street vendors as well. After moving from the west coast to the east coast I studied North Indian Classical vocal for 3 years. My teacher was Bengali and his wife is from Sylhet. I spent as much time with her in the kitchen as possible. I aslo made many friends with his other students and their families. I learned a lot about homestyle cooking during that time. I could not continue to study music, it takes way too much discipline. At this time I was working part time for a small cooking school/cookware store in Baltimore. The owner asked me if I would teach an Indian cooking class. I was a little nervous, but once I got started it came naturally and I realized that it was what I really wanted to do with my life. My classes were pretty succesful and I continue to teach there 4 years later. Though not as regurlary since I moved to the DC area. Since the time I started teaching I have met Julie Sahni and completed her classic Indian cooking program in NYC. Thats a decent credential since her name is so well known and respected. She has since become sort of like a culinary coach and a friend to me. I never in my wildest dreams could have imagined..... I have also become a member of the IACP. Which I think is a great way to help build a career and learn the ropes. It was through IACP that I got the chance to meet a great teacher like Raghavan. And of course because of egullet we have Monica who lives right in my neck of the woods. I am also set up to do private classes at peoples homes. That is coming along slowly, but it requires a lot of self promotion and word of mouth. I am working on a website for that. In the fall I begin teaching Adult education cooking classes through the public school system. This looks to be very enjoyable and very promising. You see, even if I wanted to go through some kind of "formal" training in culinary school it would not have helped me too much because these schools are primarily based in French technique. You get about 1 day spent on Asian cuisines. So, I learned through experience by my own will. I really tried to immerse myself. Am I bi-cultural? About the "authenticity" thing. Some people have been reluctant or suspicious and asked "how can you teach Indian cooking if you are not Indian", but by the end of a class I think they are won over by my enthusiasm and are surprised by how much I do know. I think the students are encouraged by the fact that I am American. Most of them are. So they think if he can cook it so can I! I have also had a couple of second generation Indian-Americans that were very eager and accepting students. I will cross each barrier as it comes. Hope my response was not too long. Its a good topic and I'm sure we will discuss these things more. Edward

Mongo, These are very good questions. I look forward to addressing them and telling of my own personal experience with these issues. I just returned from a few days in NYC and its late, but I will respond in the morning(but not until I have had my chai!). Edward

I have known a few "suitably spiritual old aunties" here in the US that rely heavily on buckwheat flour for things like puris or pakoras. The new world faux-grain quinoa has also become popular I think. Many of the people here in the US following these fasts are ISKCON devotees. One of their standard preparations for the ekadashi is called "Gauranga Potatoes". It is an east-west dish, a sort of gratin of potatoes that includes paneer and soured cream. This is flavored with turmeric, hing and rosemary. Sometmes this is made with colocasia or plantain as well.

Rupen, So impatient this generation!! If it is a temporary predicament just used canned beans. The organic varieties available at places like Whole Foods are excellent. I assume you are talking about "big" dals like kabli chana, kala chana, rajma etc. The microwave does a fairly good job of cooking masoor dal and moong dal quickly. Just put it in a covered corningware and cook on high heat stopping to stir every now and then until done.

Also...make sure your besan is fresh. If it is not it could taste quite terrible.

Are you looking for true black cumin, known as shahi or siyah jeera. These look like very fine and delicate cumin seeds, but have a different, more subtle flavor. Or...Are you looking for nigella, which are called kalonji in Hindi and kalo jeera(black cumin, which is a misnomer) by the Bengalis. These are also sometimes called onion seeds because they look like onion seeds(little black teardrop shapes). These have an oregano/lemon pepper like flavor and are a bit astringent. kalonji are often used in breads, but shahi jeera not so much.... Just wondering. edward

Thick coconut milk makes a good substitute. In Bengali cooking malai can mean both dairy and coconut.

It sure does...... I once made a cornstarch custard(like Bird's) with figs that was flavored with saffron. Kind of Persian I guess...it was good. There is an interesting recipe in Yamuna Devi's book "Yamuna's Table" for a fig dessert. She cuts fresh figs from the top to base so that the fig can be opened like a lotus flower. Spooned on top is a sandesh inspired mixture of sweetened fresh chenna, mint and tangerine juice that she calls mint cream. I made it once in 1994 and have never forgotten it.....

One possibility is to skip the skewers all together and the grill for that matter and just mold them into sausage shapes and pan-grill. No smoky grilled taste, but still tasty. I always make then that way and I know a few others that do. Funny that it is still called "seekh" kebob.

So, last nights gobhi ki bhaji is this mornings gobhi ki omlette. I had about 1 1/2 cups of the sabzi left. Chopped it up, added more cilantro and a little salt before folding it into beaten eggs. A Yummy thin omlette served ever so elegantly with Maggi's Hot and Sweet sauce.

I always put the cauliflower leaves and stalks into whatever cauliflower dish I am making, like gobhi ki bhaji. In fact that is dinner tonight. Many people throw away broccoli stems, but I like them more than the florets. I peel them and cut them into thick fingers and cook them with a little kalonji and green chilies fried in mustard oil. Then I add a little water and when halfway done I add a paste of mustard seeds or a paste of half mustard and half white poppy seeds. This is cooked until the stems are tender and the paste is thick. Yum.

There always seems to be copies of the Time-Life Indian Food book on www.alibris.com.

I feel the same way you do about these combos....they are truly matches made in heaven. Moong dal kitcheree, for me, must also have pickle, yogurt, and papar. Because of my early childhood conditioning a grilled cheese sandwhich must be served with tomato soup. If it is impossible than ketchup is an ok subsitute, but at least one must be there.

I’m now kind of upset with you… After I read your post I became obsessed with the idea of churning my own butter in my food processor. It took me a while to figure out exactly how to do it well. I also eventually sought out and stumbled onto a website that has more information about butter than almost anyone could possibly want and definitely more than your average person could need. http://webexhibits.org/butter/doityourself.html Among the things I learned is how to churn, wash, and knead food processor butter. I also learned how to make a very delicious cultured butter… and I learned that India consumes more butter any other nation and does so by an admirable margin. http://webexhibits.org/butter/consumption.html Thanks to you I spent my entire weekend churning, culturing, and taste testing butter… This has suddenly become an all-consuming endeavor… so I guess… Thank you. But next time you casually toss out a statement like that… I may ask you to follow up with some instructions. Sorry...uh...I mean....your welcome.... Now you must begin to add flavors to your home-made butter. Edward

I really enjoyed the article Monica. It reminds me of this woman in my old neighborhood , A devout Vaishnava, who cared for a beautiful Tulsi plant with much reverence. Besides doing Tulsi Puja, she would only use the leaves for adding to the water or decorating the sweets for the family Deities of Radha-Govinda. Did I mention DEVOUT? I am surprised she even let me in the house, considering I am such meat/fishhead/onion-eating barbarian. She was very nice actually, and fed me delicious Gujarati veg food. Edward

Which of Julie Sahni's garam masala recipes do you use? please feel free to disregard this since i have not read any of comrade sahni's books...but...can garam masala recipes actually belong to anyone? or does each of hers have some funky variation that allows her to make a proprietary claim on it? edward, are you in dhaka or is that still some time away--looking forward to some reports on your food findings there. She offers regional variations on garam masala, especially in her second book. They are traditional, so no one "owns" them, but she does own her way of presenting them, the method etc. Her books are beautiful and definitely worth a look. I leave for India/Bangladesh on October 10 and will be there for a month. I am very exited and plan on keeping in touch with all of you here with food reports. Just pray I won't get sick this time...... Any Calcutta hidden treasures you can suggest? Edward

Which of Julie Sahni's garam masala recipes do you use? the basic garam masala from classic indian cooking(roasted and no nutmeg) Ok. To this add a couple of tejpatta, 1/4 teaspoon ajwain, about 1 teaspoon fennel seeds, and about 1 1/2 teaspoons sesame seeds and 2-4 dried red chilies. All this roasted along with the rest. When it is all ground add a little nutmeg, about 1/4 teaspoon. That should work out well. Edward

Which of Julie Sahni's garam masala recipes do you use?

Well, I first made this style of garam masala from one of Julie's recipes and have tweaked it as I liked here and there. I'm not sure if I can post that recipe here or not. Maybe just the ingredient list......I know she would not mind, but the publisher...... I will ask Monica. Really though, all you have to do is add a few things to your own standard garam masala blend. This one has all the usual things. Cumin, coriander, black pepper, cinnamon, cloves, cardamom, tejpatta, and nutmeg. To this add a very small amount of ajwain, a couple of dried red chilies, a little fennel seed, and a little sesame seed. If this does not help I will try and come up with something over the next day or so. Edward

Great! I'm glad it turned out good. Definitely try it with fresh dill. It really does make a difference. The fresh stuff plays the role of both a shaak and a seasoning. Edward

Does any other group in India use fresh dill in cooking? I called it Gujarati "style" because it is influenced by some Gujarati flavors, but is not necessarily a classic dish. The Gujarati garam masala that the dish calls for has a very distcint taste that comes from the use of fennel or star anise, ajwain, sesame seeds and hot red chilies;things you don't find in standard garam masalas. So, that combined with the dill, a touch of sugar, and the the peanut oil tadka gives the dish a Gujurati feeling. The onion and garlic are my additions. Sabut toor dal is also really good this way. Edward

Besan is made from #1, chana dal. Chana dal is the split and skinned version of kala chana and in English as Bengal gram. Small dark brown chickpeas. Though I do believe the chickpea flour sold in health food stores and the Middle East may be made from #2, garbanzos. The one for Indian cooking should be made from chana dal. I don't think that American yellow split peas are ground into flour for sale, but It could certainly be used for all sorts of things the way that we use urad flour, moong flour etc. I would not reccomend grinding chana dal into flour in a food proccessor or blender...too rough. Just buy it ready made.

I have 60 Indian cookbooks. A few of them are on Ayurveda and only contain about 75% Indian recipes, but I counted them too. I noticed on the photos of your sheves you have you that book "Indian Everyday". I had bought that book, but in the headnote for her sandesh recipe she claims that sandesh comes from Gujarat!! I could not help but to return it the next day. Monica, 300 really! Just Indian...

Kalustyan's, of course, and I have seen it at Megha in Jackson Heights.

Dimer Borta Cook eggs. Peel and mash with mustard oil, salt, green chilies, cilantro and maybe some green onion. Mix into rice with your fingers and make a little ball............