Monica Bhide

Bague25 - now this is chocolate

for sure

Interesting question -- no it was for him -- 5 for his years and 1 for good luck - its an old tradition we have always followed and now I am wondering how it started I have to say that the cake was outstanding and we polished off all of it (we also had a cake for me that was equally delightful)

"This recipe was an open secret among our friends in Bahrain. I heard an advertisement on TV the other night that described this dish perfectly: 'Sunday taste, Tuesday effort!' ". Ingredients 1 can (14 oz.) evaporated milk 1 cup heavy cream 1 can (14 oz.) sweetened condensed milk 2 teaspoons ground cardamom (optional) Garnish: A few drops of rose water (available at most Indian speciality shops) Method In a large bowl, stir together well the evaporated milk, condensed milk, cream, and cardamom. Pour into popsicle molds, Indian stainless steel kulfi moulds, or even a small bowl. Freeze overnight. Remove from the moulds. Serve sprinkled with rose water. Tip: Before serving, dip the ice-cream mold in warm water to make it easier to remove the ice cream. This recipe is adapted from my first book. Copyright- "The Spice Is right: Easy Indian cooking for today" Callawind Publications ___________________________________________________________ How do you make Kulfi? Do you use the "real" method and prepare it from scratch? What are some of the innovations you have made to the kulfi recipe? Do you flavor it ... what with? Do tell. inquiring minds want to know

The size of the griddle used to pan fry these is, well, enormous.

BBhasin.. I await your answer here.... This is the one we had on our trip to Delhi last -- boiled potatoes mashed with onions and green chilies, pan fried and then doused in cilantro chutney

Channa Masala pizza anyone? This one was from Dominos and was AWESOME -- Chicken Tikka Pizza How do you top your Indian pizza????

From the horse's mouth -- here are the pics of this paratha from Delhi's famed Parathewali Gali -- where it is made as you can see in loads of Ghee! The stuffing is fried red chili pappad along with some freshly made paneer

I just wanted to thank everyone for their suggestions. A fellow eGer came to my rescue. Toby of www.TobysIceCream.com (301-996-TOBY (8629) ) prepared this cake that was a big hit. Chocolate cake layered with homemade vanilla icecream The only problem -- one of the two year olds starts to cry -- Ms. Monica cut Nemo

I would like to try this out. I hear the chef is from the UK and his wife is Indian..but that is speculation If anyone wouldlike to join me there for lunch next week let me know- PM please

Incidentally the very talented Mr Iyer won the James Beard Cooking Teacher of the Year award this year -- so yes please Raghavan your opinion on this topic will be very insightful I am sure.

You are a lucky man. she was my favorite actress. Classes are all almost sold out. (Thank God for small blessings)

This is an interesting question on many levels I think. I dont have any formal schooling in the art of cooking. I have taught on and off for many years - sometimes formally, sometimes informally (read sometimes charging forthem and sometimes for free ) I have twenty years under my belt though. I did attend a few classes offered in Delhi and Chandigarh at homes of women who "taught" cooking. I have worked with many chefs here in DC and spend time in their kitchen. . ...... anyway the reason the question is interesting is that I think sometimes passion for something is what it really takes. Ofcourse people tell me all the time as well, Mongo, that I should open a restaurant and the anwer is no. I dont know the first thing about running a restaurant.. what I do know is how hard it is .... my two cents.

Man this does sound really really good

Yes of course I can post pictures. I will do so late tonite for first thing tomorrow

DO share... I love the parathas stuffed with papads, sweet ones with dry fruits and mawa... What do you like to stuff it with...

She lives in New York so she has access to all the good stuff... right Ya Roo?

Hi there Delhigirl - welcome to the India forum. So glad you are with us. Do tell us a bit about yourself.

Percy - Welcome to the India forum and what a first post.. an offer that no one can turn down-- welcome and looking forward to learing more about parsi food from you

always happy to accept samples to confirm this

perfect yes not only are the better ones fresh they are also coming in better and well thought out combinations... that is the best part ---- we have such a wonderful cuisine and its getting easier to prepare it with a bit of help. This will help make Indian cuisine so much more accesible. .... its gratifying and wonderful to prepare from scratch but why not take some help when you can

Yes, I (or rather, my wife) do the same thing. We buy these special-purpose spice mixes to be used with special purpose things as well, speciall when making "chaat"s. yay

Again I am referring to spices mixes that are not "plain curry powder" but rather "vindaloo masala " or "pau bhaji masala" or "chicken curry masala" or "chaat masala" - where in addition to the spices you mention Bong a touch of these can lend a nice taste to a recipe.

This is a good thing. the only point I was trying to make is that every Indian cook does not make everything Indian from scratch and they should not have to. If you want to that is a wonderful thing to do

And this is a good thing? Most people can't tell the difference between Olive Garden and Babbo, but would you exalt that? The point is some good quality spice mixes are pretty good. that is all.