Monica Bhide

Curry leaves spice rub/dry chutney My mother in law submitted this recipe to a contest in Mumbai and won the first prize. She competed with 80 women. This dry chutney can be used as a spread for bread, sprinkled on warm rice, or as a topping for whipped salted yogurt. 1 c curry leaves 2 T sesame seeds 2 T roasted peanuts 1 tsp dried mango powder 1/2 tsp red chili powder Pinch of sugar Salt to taste Place the curry leaves in a large skillet and dry roast over medium low heat till all the moisture dries out. The leaves will begin to darken. Pick one up and if they crumble easily between your fingers, they are ready. Let cool. In a blender combine with all the other ingredients - grind to a fine powder - it may to slightly sticky due to the peanuts in the mix. this is okay. Store refrigerated for upto a week in an airtight container. This recipe has been adapted from my book "The Spice is Right - Easy Indian cooking for Today." by Callawind Publications Keywords: Easy, Indian, Appetizer, Vegetarian ( RG1160 )

Curry leaves spice rub/dry chutney My mother in law submitted this recipe to a contest in Mumbai and won the first prize. She competed with 80 women. This dry chutney can be used as a spread for bread, sprinkled on warm rice, or as a topping for whipped salted yogurt. 1 c curry leaves 2 T sesame seeds 2 T roasted peanuts 1 tsp dried mango powder 1/2 tsp red chili powder Pinch of sugar Salt to taste Place the curry leaves in a large skillet and dry roast over medium low heat till all the moisture dries out. The leaves will begin to darken. Pick one up and if they crumble easily between your fingers, they are ready. Let cool. In a blender combine with all the other ingredients - grind to a fine powder - it may to slightly sticky due to the peanuts in the mix. this is okay. Store refrigerated for upto a week in an airtight container. This recipe has been adapted from my book "The Spice is Right - Easy Indian cooking for Today." by Callawind Publications Keywords: Easy, Indian, Appetizer, Vegetarian ( RG1160 )

Its Passage to India.. not Taste of India

I have read a rather long piece in the Times of India (I think) where Mr. Wong says that he created the dish and named it so himself. I will look for it and post it here asap

I, too, dry curry patta leaves - in a very, very slow oven, as when making meringues, and then just keep them in a box to use whenever I need them. They may lose their deep green colour, but none of their flavour. Dried, they can also just be crushed and sprinkled, in powder form, into any dals, soups, etc. As I have always found fresh cilantro, wherever I go, I have never had the need to preserve it. But at home, I also think the best way to keep it fresh is to place in a jar filled with water in the fridge. Parsley keeps well like this, too. Welcome to the India forum! I need to try your method. My dried curry leaves are completely tasteless. Infact I hate tempering when my leaves dry out. I will try your method and report back SO where are you posting from? Do tell us a bit about yourself. Welcome

Try making a curry patta chutney.. yum

Bleaches out the flavor? Really? I have a bag of the stuff here and its quite strong in flavor. Perhaps I got lucky

as the guy who had the privilege, i guess, of writing the above-mentioned article, this was exactly what i wondered. i suggested that perhaps the steak sandwich might not fly, but they seemed to wander right into it. i also wonder what the social implications of this could possibly be. but that's most certainly off-topic ... Jon - I am so glad you posted. I was just getting ready to send you a message. Can you tell us a bit more about this piece? Your opnions on some of the "cleaner" questions asked here... I personally would like to talk a little bit about the cultural impact that a place like this could have - good, bad and ugly I guess. Welcome to the India forum btw and what a way to begin!

Editorial - Keep it clean gang

There is a whole discussion on curry powder in the cooking forum - please check there as well (we are working on consolidating some threads)

Okay okay -so I have been a bit slow. Let me see if I can get permission from my publisher to post a few here.

Yes and I have bought packets from NYC as well

I can see Shiv Sena have a field day with this if they open one in Mumbai

Indian cooking using the black ones a lot too -- in meat dishes, biryani's etc

What food will they be serving? (trying to bring the topic back to food... so I wont be asked to delete this thread )

Yes.

I hate using freeze dried herbs. Its a pet peeve of mine. I prefer buying fresh curry leaves/cilantro etc and using it. If the curry leaves dry, i usually make chutney with them but rarely use them for tempering. I think their flavors are best when they are fresh

On the request of my five year old we had butter chicken last night - Chicken Makhanwala. I make mine with marinated chicken that is grilled and then simmered in a spiced tomato butter curry. We love it with plain griddle flat bread.. roti. I prefer using the chicken with bone. I think it add more flavor. And ofcourse on the side, sliced red onions and heaven fresh tomatoes sprinkled with a bit of black salt and touch of lime juice. mm....

Ravanna - Welcome to the India forum. Where are you posting from? Look forward to reading more from you. Welcome

HI all - by popular demand I am starting this thread on premade spice mixes and other almost from scratch items in Indian cooking that we all use successfully. Please use this thread to post recommendations and how be sure to talk a bit about how you use the products. (This is not a discussion thread but more of a information one can use thread)

This is a huge undertaking so if someone wants to volunteer its fine. It will be too hard for me to maintain this by myself. FYI

Tom gives this new eatery two stars - Bbhasin you should be very proud. Congratulations

Everthing Indian is indeed baby steps for someone to learn Indian. I hope it will get you comfortable with the basics. In fact many of the recipes have been tested by a large eG crew! I hope you enjoy it and thanks