Monica Bhide

Here are some suggestions. If you need the recipes, PM me Potato Sticks (Bengali Aloo Charchari) The state of Bengal, where this dish originates, is often called Sonar Bangla or Golden Bengal. This state in eastern India, gets its nickname from the fields of mustard that cover the countryside. Bengali cuisine is a gourmet’s delight. I can provide you with my version of this classic simple Bengali dish. Cabbage with Black mustard seeds (Muttakos Poriyal) Poriyals or dried spiced vegetables have their roots in South Indian cooking. Vegetables are allowed to sweat and cook in their own moisture and the results are just plain yummy! Another feather in the cap of Poriyals is how easy they are to prepare. Traditionally some uncooked skinned black gram is added to the dish, I like to make mine with out the black lentils. Hyderabadi Chilli Pepper Curry (Mirchi Ka Salan) This dish is not for the weak of stomach or heart. Full of robust flavors and a texture to match, this dish is really a gourmet’s delight. You can use the Anaheim peppers or the cubanelle chilies. Potato Curry (Assami Ril Do) This is my version of an Assami classic. Assam is a state on the eastern cost of India. If the name sounds familiar, its because Assam tea is world famous

No it is not one that I have had with Korean food we have eaten outside... it is an unpleasant taste. I bet you it is using too much of the sesame oil.

Mamster, a dear friend spend two days last week giving me lessons in Korean cooking. I now have a well stocked korean pantry and will try to make this soup tonite I have a question... all of the dishes we made left an uncharacteristic aftertaste... not sure if I did something wrong... or the ingredients were not fresh. Maybe it was the sesame oil... any ideas.

I tried the Pistachio chutney.. was dissappointed.. sad.. I normally love Sara's stuff. The recipe worked fine.. maybe my taste buds are just not sophisticated enough!! Now I have 2 large cups of ground pistachios leftover... help!

Rks.. you gotta come by my neck of the woods sometime!! One of the local places does some good goan food and i prepare it at home all the time. Feni would make it perfect ofcourse!!

You crack me up JAZ!!! I really enjoyed the peice. Here are my two stories: 1. My sister once invited someone for dinner -- who half way through got up and said "I think this dish needs something" - then proceeded to the kitchen to RECOOK the dish the way he liked it... *^*%%$ 2. I once hosted a dinner for about 30 people. Called each one and asked about prefernces or allergies.. no nothing I was told.. we eat everything. Then the fateful day arrived. i had cooked a huge meal. One couple came up to me and said, "Remember I said my mom would be coming with me... well here is the problem -- she does not eat ginger, garlic, onions, potatoes, meat or any root vegetable" -- what can she have?" Where is Miss Manners when you need her. I swear I wanted to smack her.

I made the cake last night Foodman.. it was awesome.. everything you said it would be. And really easy too.. I am not much of a baker and even I could bake it and well at that!! Thanks again.. still have lots to pistachios to go.. thinking lamb and maybe an icecream... Jason... how do you make Italian style pista icecream?

Hobbes.. I did a review of Indique last week.. it is very good

I dont know about Saran Foods.. will try them out I really enjoyed Indique and we are going there again with some friends. It was excellent. i will check out what Tom was saying! Thanks

I love Indique too. Why the "sorry"?

Vikram.. STOP IT!! You are making all of us TERRIBLY homesick with all your nice posts.. actually.. do go on ... I have a wonderful recipe for a cold alphonso mango soup.. if you like, I can send it your way!

Any Bakhlava recipe -- that wont make me put on 20 pounds just looking at it -- .. is most welcome

Solve this mystery for me.... I read that Mughlai Garam Masala is the only Indian garam masala that is not roasted.. true?

Thanks.. what wonderful ideas.. I might try Sara Moulton's recipe! I will update you all with the results.. thank you!

I love lamb.. and lamb with pistachio sounds divine.. do you have a recipe you can share?

I do too! I make a lot of Indian iceream with pistas. Any savory suggestions?

HI all, someone gave me a gift basket over the weekend that has a HUGE bag of shelled unsalted pistachios... any suggestions as to what i can make? Pistachio crusted something.. or a dessert maybe? BTW, I must remember to look at where the nuts are from.. they are superb tasting! Any help would be appreciated

For Father's day we went to Bombay Curry Company for their Sunday buffet. They had prepared some really delicious and spicy chicken wings and their kadhi ( a yogurt based prep) was out of this world! I really enjoy their friendly service... sort of like the Indian version of "Cheers"

A fellow egulleter PMed me this recipe. It is really very good. I have made it at least once a week! I thought you all might enjoy it. I do apologize for I dont know the author of the recipe. So with due credit to the author.. here it is Skewered chicken with peanut sauce Marinade 1/2 cup soy sauce 1/2 cup fresh orange juice 1/4 cup lime juice 2 tablespoons crunchy peanut butter 2 tsp curry powder 2 garlic cloves 1 tsp dried red chili pepper flakes 1 tsp cumin 8 boneless skinless chicken breast halves, cut into long strips about 1/3 inch wide 24 bamboo skewers Peanut sauce 3/4 cup coconut milk 1/2 cup crunchy peanut butter 1/4 cup fresh lemon juice 2 tbsp soy sauce 1 tbsp brown sugar 2 garlic cloves 1 tsp grated ginger 1 tsp crushed red pepper 1/2 cup heavy cream Combine all marinade ingredients in a shallow dish. Thread chicken through skewers and place in marinade; refrigerate for one hour or overnight for an intense flavor. Make the peanut sauce: in a medium saucepan over medium heat combine all the ingredients except for the heavy cream. Stir constantly until the sauce is as thick as the cream, about ten minutes. Transfer to a food processor and puree briefly. Add the cream and blend until smooth. Serve at room temperature or slightly warm. To Grill: prepare a covered grill for direct grilling. Arrange chicken on the grill, turning several times and basting with marinade until crispy on the outside and cooked through. Garnish with cilantro and serve with the peanut sauce.

Their food is indeed wonderful. I think I posted a recipe for Parsee chicken here a while ago and SUvir I think had one on fish. I have a very interesting book on Parsee food and will send you some info on it My new book has tons of parsee recipes..if you like I can PM some to you

Monica, your book (spice is right) is actually really useful to me for WW purposes, since it has all the nutrional information right there with every recipe. Thanks.. that is why I put the info in. It really helped me out when eating at Indian restaurants as well. I started on WW just before the book and then continued on it. It has helped. I do need support to keep me going though.. it will be great to join a group and keep each other motivated.

I would like to join the group. I lost 20 pounds on weight watchers the first time I joined. Could afford to loose more.

None of these... you just have good taste!! I am not sure you can use minced garlic for what you are making without killing the taste! I use minced garlic (from the jar) in some marinades and some of the curries that i make... There are some recipes where nothing but the fresh one will do!!

Hi all, just wanted to let you know that fellow egulleter Chef Jonathan Krinn's wife delivered a beautiful bouncing baby boy this morning!! First baby.. how wonderful! Mom and baby are fine. Jonathan .. what a wonderful Father's day gift!

Glad you posted your thoughts!! I love fresh garlic too.. I do cheat sometimes!