Monica Bhide

Working on a few different dates now -- will post a few options here in a few hours

Darren?

Excellent -- so we have eight now. Would love for some others to join us -- Rochelle??

Actually it just got listed on Amazon. It will be out May 2004. The Everything Indian Cookbook: 300 Tantalizing Recipes--From Sizzling Tandoori Chicken to Fiery Lamb Vindaloo (The Everything Series) -- New book

Rochelle? Mark? Steve Klc? Bilrus? Al dente? Chris? John w.? Others????

This has to be one of my all time favorite places to eat. The food is always fantastic and the views are gorgeous. 2941 also received three stars from Tom. Here is some information.. let meknow if folks would like to go. I talked with the Executive Chef,Jonathan Krinn there and he has agreed to do a completely awesome menu for us Check them out: www.2941.com

Mel -- comeon -- post it online -- I have some interesting recipes for squash -- let me dig them out and post them as well

I have the Verraswamy book -- it is very interesting.. Makes for good reading -- I am sure his food was excellent -- but the book does not make it sound appetizing!

I think, as Monica suggested in the DC forum, we all need to visit you & check out your 'istyle' , it seems very interesting. I think a fall saturday afternoon would be good to enjoy all your wine paired 'hing & salt' creations. we'll bring a designated driver. Monica, are you listenting. Mel check out the images at the end of Indique thread on the DC forums. Bhasin I am listening Sir -- gather up the gang -- I am ready to go!!!

Talk more on this -- please

Mongo -- I have two simple recipes for you that I love to make. One is from my first book Spice is Right: "This is my version of the green bean casserole that is part of a traditional Thanksgiving meal". Ingredients 1 tablespoon vegetable oil 1 teaspoon mustard seeds pinch of asafetida 1/2 pound chopped green beans (fresh or frozen) 1 dried red chile 1/2 teaspoon turmeric 1/2 teaspoon red chile powder 1 cup water salt to taste 2 tablespoons finely chopped fresh coriander (cilantro ) 1 tablespoon unsweetened desiccated coconut 1 teaspoon butter Method In a large nonstick skillet, heat the oil over medium heat. Add the mustard seeds and asafetida. When the mustard seeds begin to crackle, add the green beans. Sauté for 1 minute. Add the dried chile, turmeric, and chile powder. Sauté for 2 minutes. Add the water and salt. Cook, uncovered, until the beans are tender and all the water is absorbed (about 10 minutes). Add the coriander, coconut, and butter; sauté for about another minute to mix all the flavors. Serve hot. Tip: Do not overcook the beans or they will lose color and texture. If you are using frozen beans, you can save cooking time by precooking the beans in the microwave. Skip the stage of adding the water and cooking. Variations: You can add 1/2 cup of diced potatoes to this dish. Add the potatoes before adding the green beans and sauté for 3 to 4 minutes. Then add the green beans and continue with the recipe. Serves 6 The other one is quite simple as well -- follow the above recipe, but instead of coconut -- add slivered almonds -- lots of them.. Enjoy!!

I would love to see your recipe as well.. as I am sure many others would as well. Can I request you to post it online??

I have a four year old going on sixty! Same as your child. Do let us know what you finally decide to make

Suman -- my little one and his naughty buddies love chocolate coconut burfi. I have had tiny chocolate samosas -- a treat from a chef friend here. Ofcourse -- simple kheer or rice pudding is always a big hit at our house -- topped with powdered cinnamon. For the savory -- hmmm--- since the kids are of different ethnic backgrounds -- maybe a very mild chivda? Or Indian chexmex as my son calls it. I am not sure its Diwali related but the kids seem to enjoy it.

Butterfly -- which Heritage location to you go to. I love the one in Bethesda. What is your favorite dish there? We are thinking of organizing a eG gathering at Heritage next time -- hope you will join us

Gonna try this next week. sounds like an interesting place

Not sure it will affect the recipe in a negative way.. Nido is really great. I love making yogurt with it.. comes out nice and creamy. It used to be hard to get here but now I can usually find it. Let us know how they turn out

The recipe does sound quite delightful.

Hey welcome to the forum -- looking forward to lots more posts by you!

Option 1- Send me a couple of tubs and I will be more than happy to experiment with them for you. Option 2 - Roasted beet soup with Creme Fraiche. Roast beets with shallots, garlic, marjoram and balsamico. Puree the beets with vegetable stock. Serve topped with a large dollop of CF and sprinkled with a little more fresh marjoram. Option 3 - Mozzarella salad with Crerme Fraiche. I cannot claim ownership iof this idea but it is wonderful. I have it in one of Jamie Olivers books. Basically slice some fresh mozz and lay in one layer. mix the CF with lemon zest, salt and pepper and spread over the mozz. top with some roasted, seeded chilli peppers, chopped basil, and a very good drizzle of EVOO. Serve with crusty bread. I really recommend option 1 as most efficient use of your blessing . Elie If your were closer you know I would send it to you - - in exchange for some of your mouthwatering lebanese recipes

Suman -- I must try your grandmother's version. I tend to dry roast mine. I can see ghee adding a lovely flavor Thanks

Sounds interesting Vikram. I would like to try it out. Any tips on how best to prepare it

Truely cool ideas. Can I make you all envious -- God knows I have enough creme to try them all

http://www.washingtonpost.com/wp-srv/enter...nts/index03.htm Tom gives Indique two stars!! Yippee

Finally!!! Thanks for the recipe. Monica: I did try similar version after all the wait I went thru waiting for your private email. Actually Bhasin had emailed me the similar recipe except he had peanuts and sesame added to that. I tried Bhasin's verion and found it not that dry. I thought the coconut and Garlic had moisture which gave me a lumpy chutney. Did I do any thing wrong? hmmmm-- did you roast it for long enough.. that should pull out the moisture a lot.. It is not completely dry -- just a tad bit moist. but should not be lumpy.. Sorry about the delay -- i missed the requests totally!!! My mom inlaw does not add peanuts or sesame.. I guess it is all to taste. They like theirs very "garlicky"