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raghavan iyer

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Everything posted by raghavan iyer

  1. Rushina - i wonder if we both ate the same on a sunday morning at a stall in Borivili (sp?)...at least i did and have the recipe to prove it - do u?
  2. Lalitha (which happens to be my sister's name) - thanks for a resurrection of such great memories - the thattais especially hold near and dear to my heart along with krishna's rice-flour footsteps...
  3. i have comforting memories of having a great dinner at the restaurant in Juhu, Mumbai during my teenage years at the then recently opened ISCKON temple. It was quite dramatic to have experienced the temple (not the restaurant) with my 3-year old African American son 2 years ago - but we did manage to share samosas and batata vadas at the cortyard food stall.
  4. Prasad2 - its great to see a wonderful menu that showcases regional specials from all over India - when I am in your neck of the woods, I would love to stop by and eat. Good luck.
  5. Actually the ones with the hole that look like donuts are made from a different lentil altogether. Is that the recipe you are looking for? If so, here it is: (Adapted from Betty Crocker's Indian Home Cooking, Wiley 2001) “Doughnut” Fritters Medu Vadaas About 8 fritters (4 servings) • Homes in southeastern India pay tribute to Hanuman (the monkey god) by stringing a garland made of these fritters, with the assistance of eager children. The fritters are shaped in the form of doughnuts, making them easier to string. These vadaas are also a staple in South Indian restaurants, often served with Pigeon Pea Stew, a savory stew of vegetables, lentils and chilies. • The earthy, sourdough-like flavor of split and hulled black lentils are crucial to this recipe’s success, so substituting another lentil will not give you the same results. 1 cup dried split and hulled black lentils (urad dal), sorted, rinsed and drained 3 cups warm water 3 or 4 fresh Thai, serrano or cayenne chilies 1/2 teaspoon black peppercorns 1 tablespoon chopped gingerroot 1 teaspoon salt 10 to 12 fresh karhi leaves, coarsely chopped (2 tablespoons) or 2 tablespoons chopped fresh cilantro Vegetable oil for deep-frying 1. Place lentils, water and chilies in medium bowl. Soak at room temperature at least 2 hours or overnight. 2. Drain lentils and chilies. Place lentils, chilies, peppercorns and gingerroot in food processor. Cover and process until smooth. Place lentil mixture in medium bowl; beat with spoon 3 to 5 minutes or until light and fluffy. Stir in salt and karhi leaves. 3. Heat oil (2 to 3 inches deep) in wok or deep 10-inch skillet over medium-high heat until thermometer inserted in oil reads 350º. 4. Grease palms of hands with oil. Shape lentil mixture into 1/2-inch-thick patties. With finger, poke a hole through the center of patties, making a doughnut-like shape. Gently drop into hot oil and fry 3 to 5 minutes, turning occasionally, until golden brown. Remove with slotted spoon; drain on paper towels. 5. Serve fritters by themselves or with Coconut-Cilantro Chutney. 6. Leftover batter can be tightly covered and refrigerated up to 2 days. Freezing is not recommended because it increases the batter’s water content when thawed, making it very difficult to handle. 2 Medu Vadaas: Calories 250 (Calories from Fat 125); Fat 14g (Saturated 2g); Cholesterol 0mg; Sodium 590mg; Carbohydrate 29g (Dietary Fiber 11g); Protein 12g %Daily Value: Vitamin A 22%; Vitamin C 38%; Calcium 2%; Iron 26% Diet Exchanges: 2 Starch, 1 Very Lean Meat, 1 1/2 Fat
  6. Carolyn - your thoroughness amazes me. Wow! Just a quick note, I am an Iyer and not a Lyer...honest! Thanks for liking the story.
  7. Here's a Tamilian version...enjoy. Ammini, great to meet you. Hope to chat soon. Great website by the way. Pigeon Pea Fritters Aamai Vadaas About 18 fritters (6 servings) 1 cup dried split and hulled pigeon peas (toovar dal) or yellow split peas (chana dal), sorted and rinsed 1 tablespoon dried yellow split peas (chana dal), sorted and rinsed 3 cups warm water 2 or 3 dried red Thai, serrano or cayenne chilies 2 or 3 fresh Thai, serrano or cayenne chilies 1 tablespoon coarsely chopped gingerroot 10 to 12 fresh karhi leaves, coarsely chopped (2 tablespoons), or 2 tablespoons chopped fresh cilantro 1 teaspoon salt 1/2 teaspoon asafetida (hing) or garlic powder Vegetable oil for deep-frying 1. Place pigeon peas, yellow split peas, water and dried and fresh chilies in medium bowl. Soak at room temperature at least 2 hours or overnight. 2. Drain peas and chilies. Place peas, chilies and gingerroot in food processor. Cover and process until smooth. Place pea mixture in medium bowl; stir in karhi leaves, salt and asafetida. 3. Heat oil (2 to 3 inches deep) in wok or 5-quart saucepan over medium-high heat until thermometer inserted in oil reads 350º. 4. Shape batter into 1/2-inch-thick patties. Gently drop into hot oil and fry 3 to 5 minutes, turning occasionally, until golden brown. Remove with slotted spoon; drain on paper towels. 5. Serve fritters by themselves or with Yogurt with Stewed Tomatoes (page 00). 3 Fritters: Calories 175 (Calories from Fat 125); Fat 14g (Saturated 2g); Cholesterol 0mg; Sodium 410mg; Carbohydrate 12g (Dietary Fiber 4g); Protein 4g %Daily Value: Vitamin A 44%; Vitamin C 24%; Calcium 0%; Iron 6% Diet Exchanges: 3 Vegetable, 2 Fat Yogurt with Stewed Tomatoes Pachadi 8 servings . 1 cup plain yogurt 1/4 cup water 1 tablespoon vegetable oil 1 teaspoon black or yellow mustard seed 1/8 teaspoon asafetida (hing) 1 medium tomato, finely chopped (3/4 cup) 1 or 2 fresh Thai, serrano or cayenne chilies, finely chopped 1 tablespoon finely chopped fresh cilantro 1/2 teaspoon salt 1. Beat yogurt and water in medium bowl, using wire whisk, until well blended; set aside. 2. Heat oil in 6-inch skillet over medium-high heat. Add mustard seed. Once seed begins to pop, cover skillet and wait until popping stops. 3. Add remaining ingredients. Cook 2 to 3 minutes, stirring occasionally, until tomato is softened. 4. Fold tomato mixture into yogurt. Serve immediately or chill. Cover and refrigerate any remaining yogurt mixture up to 2 days. 1/4 Cup : Calories 40 (Calories from Fat 20); Fat 2g (Saturated 1g); Cholesterol 0mg; Sodium 170mg; Carbohydrate 3g (Dietary Fiber 0g); Protein 2g %Daily Value: Vitamin A 2%; Vitamin C 2%; Calcium 6%; Iron 0% Diet Exchanges: 1/2 Vegetable, 1/2 Fat
  8. Besides that chutney (or a mint-cilantro one perhaps) are there any typical sauces that accompany the tikkis? I have also sampled spiced, partially sprouted mung/moong beans as a filling.
  9. Well, especially starting in community education, i don't think my background really mattered. They truly are looking for people with a passion (i don't think it matters what their field of work is) - i know of plenty of people who became "foodies" and professionals (or were content in dabbling in a class here or there) with no educational/professional bacground in the culinary field. But if you are serious, you need to get your feet wet and just do it once - the students will come if you can convey your passion - and no they won't break down doors to take your classes (no matter how often you have done them) - i can still attest to that. Hope that makes sense.
  10. Quite an interesting post. Lynne is a dear friend and I agree that one can never amass fortunes teaching cooking at one's early stages in this career (lord knows I never did). I started teaching cooking in 1991 at a time when there were no individuals in my neck of the woods doing Indian classes. I have been in the food business for a long time with one of my Bachelor's degree in Hotel and Restaurant Management from Michigan State University. I got tired of restaurants and wanted to pursue a career in teaching. During the early years I made a living primarily teaching (I used to do 35 to 40 classes every three months) - later on as I became more experienced, I ventured into writing. The two cookbooks came along (and now a third in the works) with subsequent magazine articles (Weight Watchers, EatingWell, Fine Cooking, Gastronomica). It is not an easy task (as many of you know) - just because one is a fabulous cook, it does not necessarily translate into being a good teacher (or writer for that matter). I still find great pleasure in teaching, as I do a fair amount of it, travelling all over the United States. All I can say is that if anyone is interested, start teaching at community education programs in your local school districts. They are more apt in giving you a chance if you are just starting out. Its a great way to practice - the more you do, the more comfortable you get before an audience. And of course, knowing your subject matter is very helpful. I would be more than happy to talk further if you wish to e-mail me. Keep up the great discussions on Indian food.
  11. Monica, here's the recipe - adapted from The Turmeric Trail... 8 cups whole milk 3 dried figs 1/2 cup fat-free cholesterol-free egg product (like Egg Beaters) 1/2 cup sugar 1. In a large, wide-rimmed saucepan or Dutch oven, bring milk to a boil over medium-high heat, stirring constantly to prevent scorching. Once milk comes to a boil, add figs and continue cooking the milk down, 50 minutes to 1 hour, stirring occasionally and scraping sides of pan to release collected milk solids, until milk is reduced to 2 cups. Remove figs from milk. 2. Remove and discard stem end of figs; puree figs in food processor. Add fig-paste to reduced milk. Refrigerate at least 2 hours until well chilled. 3. In large bowl with electric mixer on medium speed, beat together egg substitute and sugar, scraping bowl constantly, until smooth and creamy yellow. 4. Add reduced milk-fig mixture and continue beating 2 to 3 minutes, until well blended. 5. Transfer ice cream batter to ice cream maker; freeze per manufacturer’s instructions.
  12. My dear friend Abdul's mother used to make Anjir Kulfi that was unbelievably rich. She used fresh in season but the dried ones were more commonly available year around.
  13. Rushina - thanks for the kind words - though there was one that accused me of not representing recipes from all of India (I guess I should have written a book about his/her memories and not mine...hard to please everyone), that my stories were too uplifting (obviously they didn't read some of them, especially my grandmother's preface story) - oh well. I was/am/will always be a Mumbaiite (although lived there when it was always Bombay to me) - the first 21 years of my life, so still have a lot of family there. I will be in the north/northwest parts of India and will stay back for two weeks in Mumbai and go to Goa, Kerala, Bangalore - I am working on a VERY large project and will be there for research. Would love to connect with you when I am there. I have always had a soft spot for my birthcity. Thanks again and take care.
  14. I will be there in Jan/Feb and would love to add Khajuraho, Varanasi to that list...any recommendations would be great. Thanks so much
  15. thanks for the purchase Rushina...hope u like it. Are you getting it from here or is it available in India? And its great to meet you too.
  16. Episure - tell us how you really feel - By the way, neither I have heard about the authors (but that doen't mean anything). Thank you for your welcome and yes, I do dabble in food I am planning on a trip to India in Janaury/February. I have a brother who lives in Bangalore and will be visiting him. I look forward to researching the food scene there - any suggestions?
  17. My soulmate is Rasa vadai - i need to have it at least once a month, twice if I remember my mom's rasam... Raghavan
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