Monica Bhide

hee hee hee.. can I be glad. I was looking at your post and before clicking on it thinking -- why do I torture myself.. now he will list all the things I am yearing for! I am sure its coming... the rains.. I did a rain dance for you

Vikram? Rushina? Suresh? This one is for you all.. what is Mumbai eating? (other than the mosquitos, from the rains, eating Mumbai )

A friend and I tried the brand new Delhi Club yesterday (right opposite the Clarendon Metro station). They have been open barely a week and are still working on the decor I quite enjoyed their reasonably priced lunch. THe restaurant is coowned by eGullets very own BBHasin and he has used his experience at the Bombay Curry Company to create some good dishes I really enjoyed the unusual Sakhat Kebab.. transaltes to hard kebabs literally.. they are anything but hard. minced lamb kebab grilled, then stuffed with cheddar and green chilies and then fried. Oh yes, these were good. Another item we tasted was the boti kebab - marinated pieces of meat grilled. I am not sure what BBhasins secret is here.. but they have a pleasant tang to them In addition to the standard fare (which we did not order) the refreshing menu boasts some new things - Delhi Pista Korma.. is a chicken dish witha pistachio sauce.. very nice and a Bengali Five Spice Shrimp curry that was delightful In particular I also liked their mint naans. They are still working on the place.. and I cannot wait to see what happens once everything is in its place. Great start!

and I thought I was weird in my love for them! I have recently started adding slivers to toasted almonds to the beans and potato dishes I make and it adds a nice crunch Surely there are more bean lovers out there!

Thanks all. I will keep you posted as to what we find. Bday is next month.. Just planning right now

I believe this type of naan is where the dough is raised with yeast.. but nothing is done differently other than that. So in the regular naan recipe.... I would forgo the yogurt and use yeast instead Welcome to eG. I see that this is your first post here. Do stop by the India forum and tell us about your love for naans

Wilton does not have a Nemo cake pan. You have to use a football pan. Here are directions in case you are feeling ambitious: nemo cake The deal is the each year I have made the cake.. this year I was hoping for something different. I will let you all know what I hear (my son and I share a bday so I am hoping for something in there for me too )

I was hoping for more than a sheet cake... something fun with Nemo..

thanks Heather.. calling them now

My son drives a hard bargain. He wants only Nemo or get this Spiderman. Oh dear. Cakelove does not do this neither do some of the others..am I going to have to go the Gaint route???

I miss Amul butter, I miss my grandmas white butter. I miss Indian butter...... lets talk butter.. makhan.. which one do you use in your indian kitchen?

I am one of those weird people who loves green beans. Sauteed with brown mustard seeds, hing, whole dried red chiles and grated coconut.. or sauteed with potatoes turmeric, salt, red chilies, garlic..... I am getting hungry.... What do you do to your green beans????? Pray tell.. inquiring minds want to know

dream dream dream

I would like to get a fun cake made for my son's fifth bday (note that does not translate to expensive ) Any suggestions? He is in love with Nemo and loves chocolate and strawberry flavors! Help!

yup- but keep the batter thin

Goodmorning! I did a piece for the Washington Post this Sunday on hosting a henna party. One of the dishes on the menu was Shrimp fritters.. my son loves to call these popcorn shrimp i thought folks here would enjoy the recipe... it can be found here shrimp fritters You can see a prettier version of the pic in the article.

I tried one at a friends a long time ago and was not impressed with the results

I have not yet.. that is why i have a cartload

I have a carload of the stuff here.. if anyone locally wants it

Edward can you please add this recipe to the eGRA. Thanks!

DC has many South Indian vegetarain places that are really stepping into the market and filling a great vacuum with wonderful food. Nirvana here in DC does regional vegetarian buffets and is getting rave reviews. A few weeks ago I waited for quite a while to have lunch there on a Wednesday afternoon. So yes here in DC I am beginning to see the start of a similar trend

I dont have their menu handy.. I have eaten there when I wrote about them.. but missed this dish. Its possible its Hyderabadi Baigan.. although my recipe and the ones I have seen on them dont have the gur taste so pronounced.

From Edward - I am still learning how to merge posts! Sorry ___________________ Sounds like Khatte Baigan to me. Supper Club has Bhagare Baigan on the menu-eggplant with peanuts, poppy seeds, tamarind and I think jaggery. This is Hyderabadi....no? -------------------- Edward Hamann Culinary Instructor Regional Indian Cooking edhamann@hotmail.com ________________________________

I wish I could tell you more. The eggplant (which btw looked like chinese eggplant) was cut into cubes and coated with a sauce. The sauce itself had the consistency of a murabba (thick and syrupy) and brownish in color. The eggplant tasted sweet but not overly so and very delicious. I googled to see of any eggplant + gur recipes and all I could find were Eggplant Gojju, Eggplant Pachadi, and Maharashtrian Eggplant with Potatoes. I am sure it was none of these. Next time I go to Supper Club I'll definitely try to get more details. I think there is a Konkani recipe Brinjal Puddi Sagle which also uses jaggery but I am not sure that was what you ate. Perhaps I will call the restaurant today and find out

I have eaten at the HOt Breads on Oaktree and have to say that the some of the stuff is good when it is fresh. The last few times we went stuff seemed like it had been sitting out for ages. I liked the bread stuffed with minced meat. That was really good. i believe their eggless cakes are good but I have not tried them yet