Monica Bhide

Yes, very similar to how I make them. Last I was in India, I ate them stuffed (yes, can you believe someone would take time to stuff them) and then cooked on the tawa.. they were GOOD!

I cannot stand Olives and most types of cheese as well. And raw fish

Suvir do you have a good recipe for Parwal? I just got a fresh bagful from a trip to Jersey and would like to make them tonite... looking for suggestions

Thanks for the kind words Suvir. I hope RossyW you enjoy the book if you end up getting it. If I can help feel free to PM me The book is showcased in this months Health magazine.. FYI I am waiting for Suvir's book -- promises to be a gem and I sure it is!

BBhasin, I have an article coming out shortly that will show you how much of a "purist" I am!! I am not a fan of white meat so that is a mute point for me Gas or Tandoor... their food was excellent. The tikkas were moist and tender and had just the right amounts of marinade.

I have a fairly good recipe for vindaloo -- if you are interested I can PM it to you

Monica Bhide has published her own cook book Spice is Right, she can answer this better than I could. Please see spiceisright Actually I have not published it myself. It was done by a Canadian Cookbook publisher -- Callawind Publications and is being carried by National BOOk Network If I can be of any help, just ask!! I often do private classes so if anyone is interested just PM me Of course, Suvir is known for his NYC classes

I will have to go home and look at the names. They were a gift from a friend a while ago. They are a supermarket brand for sure. I liked the mild flavor they imparted to the marinades.

Welcome Chef Krinn, the most handsome of them all.

Fish Chettinad is also being served up at Legal SeaFoods (the chain) -- it has little or no resemblence to the real thing -- shows the popluarity of the dish and (Indian) cuisine though

You gotta try this -- if you are a chocolate lover, that is -- it is really good stuff. I used to take it to school for a snack in the small packages someone mentioned earlier.. there really is no other -- NUTELLA rocks!!

Monica, what do you mean by "but some of the spice powder -- particularily the specialized ones are really good"? Are you talking curry powder and just wrote spice powder by error, or do you use curry powder in place of other powders or other powders in place of curry powder? Little lost here, but I know you will explain it just perfectly when you do read this post. Thanks. Curry powder is right.. sometimes I type too fast for my own good!

I have found one or two brands of curry powder that I use sometimes when I marinate meat. Mostly I use my own mixes, but some of the spice powder -- particularily the specialized ones are really good. Thanks Kim for the note above, I am glad. I will be happy to send you some recipes from my upcoming book if you like! PM me anytime M

and it makes a fantastic pastry drizzle if you loosen it up with some vegetable oil or karo! Yummy. Sounds good -- but I am afraid you are too late.. I just polished off that entire jar and can swear that I am atleast 3 pounds heavier.. but it was worth each dreamy spoonful!

Nutella (hazelnut chocolate spread) straight out of the jar, with a HUGE spoon. Man, this stuff is addicting

Glad you will be trying it. I hope you will like it. I got a few messages after this post asking me more on service and consistency.. since I have eaten there only once I cannot comment on consistency. The service was okay. It is not that expensive that I would have stormed out or anything.. a full meal with enough leftovers for the next day (including a beer and a soda) was $78.

Finally last friday my hubby and I made it out to Heritage India in DC. I have to say that the meal was outstanding. One of the best that I have ever eaten. The Chef is originally from a 5 star chain in India, and the food reflects the style of the Indian five stars. This is a meal that would be served to you at a good restaurant in any fivestar in India. We started with a tikka platter. The chicken and fish tikka melted in my mouth. The chicken drumstick with a chutney like marinade was delightful. For dinner we had the goan fish curry, the fried okra and the butter chicken..along with several types of bread. Each dish was cooked to perfection. The restaurant does not boast new cuisine, or fusion or secrets foods from different parts of India -- they serve standard Indian fare straight up and do a good job of it. The dishes were not watered down and actually tasted Indian!!! We met the chef and he is quite charming! I will certainly return for more I know that quite a lot has been written about the terrible service here, personally I thought the service was okay but could have been better. I would love to plan an egullet outing at this place if folks are interested Thanks Monica Heritage India 2400 Wisconsin Ave. NW Washington, DC 20007 202-333-3120

Very interested.. I will PM you shortly!!! THanks

Of course, I would give anything for hubby and I to dine with you!! I emailed you detials.. respond when you can!!

For our tenth wedding anniversary, my hubby has surpised me with a trip to London in August. I am so excited, I have never been there before. I was hoping to get some recommendation on what to see, what to eat... the really gems of London. We will be staying at a penthouse in the heart of the city. For our anniversary dinner, I would really like to try out the best Indian place there -- any thoughts? We will have out 3 year old with us so it will have to be kid friendly Thanks all

Cabbage with Black mustard seeds (Muttakos Poriyal) Recipe from Monica Bhide's upcoming book, Everything Indian, copyright © 2003 Adams Media 2 T vegetable oil 1 tsp black mustard seeds 2 small dried red chilies, roughly pounded 8 curry leaves 1 lb cabbage, finely shredded Salt to taste 1/2 tsp turmeric powder 1/4 tsp red chili powder 2 T dried coconut flakes In a large skillet heat the oil on medium heat. Add the mustard seeds, red chilies and curry leaves. When the mustard seeds being to crackle add the cabbage. Saute the cabbage for about 2 minutes. Add the salt, turmeric and red chili powder. Mix well and sauté for another minute. Cover the cabbage and cook on low heat till the cabbage is tender. During the cooking process, stir occasionally. If the cabbage appears too dry or to be sticking to the pan, add a few tablespoons of water. Add the coconut and cook for another 2 minutes on medium heat. Serve hot. Keywords: Side, Vegetables, Lunch, Indian, The Daily Gullet ( RG502 )

Green Beans with Coconut Serves 6. Cooking time: 5 minutes 1 T vegetable oil 1 tsp mustard seeds pinch of asafetida (look in an Indian grocery store, or omit if you can't find it) 1/2 lb chopped green beans (fresh or frozen) 1 dried red chile 1/2 tsp turmeric 1/2 tsp red chile powder 1 c water salt to taste 2 T finely chopped fresh coriander (cilantro) 1 T unsweetened desiccated coconut 1 tsp butter 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. Tips: 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. Keywords: Side, Beans, Indian, The Daily Gullet ( RG497 )

Book Review: My first exposure to Mark’s writings came from a book he co-authored, “Simple to Spectacular”. It hooked me to his writings and I tuned in to read the Minimalist each week. Today, I would like to talk to you all about two of Mark’s books. One is already a huge best seller, The How to Cook Everything – Basics book and the second – The Minimalist Entertains, that has just been published The How to Cook Everything – Basics I have to admit, when I first looked at the title of the book, I was a bit skeptical. “How to cook everything” is really a tall order, even if it is the basics. Reading it and cooking from it, changed my mind. From page 1, Mark has the ability to make you feel welcome and not intimidated. His writing style makes you feel at ease. Its almost as if he is there on each page, holding your hand walking you through each recipe. With fun comments and helpful tips, he makes cooking not only easy but fun. The book really does focus on the basics, once you master these, the possibilities are endless. The book starts out by explaining basic utensils and cooking techniques. Each chapter provides basic information on recipes, basics preparation and cooking tips and interesting variations on recipes. Layer by layer, he peels away the mysterious of preparing delightful recipes. There are no long complicated ingredient lists, no highly involved cooking methods. This book will teach you the basics and give you the confidence to adapt and improvise. One interesting point here, I remember reading on egullet a while ago, the importance of pictures in a cookbook. Well, this one does not have any and quite frankly does not need them. The author provides so much information and paints such a vivid picture that you do not miss having pictures at all. I found a lot of his comments helped me learn a lot. For instance the section on steaks. It provides great information on not only how to prepare (grilling, broiling or pan grilling) them but how to buy them. Since I normally do not buy steaks, this information was quite helpful. Now the real test. Its well written, clear and concise, but how well do the recipes work. I selected a few to try out in my own test kitchen. When testing a book, I always try the soup recipes. It may be a myth, but my father told me once, that soups are the hardest to cook well. They are either too bland or overdone. So I set about testing the Cream of Broccoli soup along with the Pears Poached in Red wine for dessert. Now mind you, I have a very spicy palate so I was not sure how I would like the dishes. Well, I am happy to report the recipes worked beautifully. My family now officially eats broccoli! The author delivers on the promise of easy to cook and delicious to eat. This book has found a place on my bookshelf and will have as many stains and wrinkles as my Simple to Spectacular book! Recipes from “The How to Cook Everything – Basics” By Mark Bittman, Copyright Wiley Books Cream of Broccoli (or any Vegetable Soup) Makes 4 Servings Time 30 minutes There are thousands of recipes for true cream of vegetable soups, but the differences among them are subtle at best. Basically, you cook the vegetable you want with good flavorings until its done. Then you puree it and reheat with cream. The addition of rice or potatoes makes the soup smooth and creamy without outrageous amounts of cream. One –quarter cup is enough to lighten the color and smooth the texture; 1 full cup lends incomparable richness [The options: - The original cooking liquid may be water or milk, but its best if its stock - The cream may be replaced by milk or yogurt – but again, it’s best if it is cream - The seasonings can be varied infinitely: Use whatever fresh herbs appeal to you, and take advantages of spices as well – garlic, of course, but also chiles and Indian and Asian spices. Ingredients: - About 1 pound broccoli, trimmed and cut up, to yield about 4 loosely packed cups of broccoli, or the equivalent amount of cauliflower, carrots, turnips, celery or other vegetable - ½ cup rice or 1 medium baking potato, peeled and cut into quarters - 4 cups Quickest Chicken Stock (from the book) or store bought chicken, beef or vegetable broth, or water - Salt and freshly ground black pepper to taste - ¼ to 1 cup heavy or light cream or half and half - Minced fresh parsley leaves or chives for garnish Directions: 1. Combine the broccoli, rice or potato, and the stock or water in a large, deep saucepan or casserole and tun the heat to medium- high. Bring to a boil,. then lower the heat to medium and cook until the vegetables are very tender, about 15 minutes. 2. Cool slightly, then puree in a food mill or in a blender. (You may prepare he soup in advance up to this point. Cover, refrigerate upto 2 days, and reheat before proceeding) 3. Return to the pot and reheat over medium-low heat. Season with salt and pepper, then add the cream; heat through again, garnish and serve. Pears poached in Red Wine A light, simple, and classic dessert. Use not-quite-fully –ripe Bosc pears if possible. Makes 4 servings Time: Overnight, largely unattended Ingredients: - 4 Bosc pears, ripe but not mushy - 1 ½ cups water - 1 ½ cups red wine - ¾ cup sugar - 1 lemon, sliced - 1 cinnamon stick Directions: 1. Peel the pears; use a melon baller to remove the core from the blossom end, but leave the stem on 2. In a medium saucepan, bring the water, wine and sugar to a boil. Turn the heat to medium-low and add the lemon, cinnamon stick, and pears. Cover the pan and simmer until the pears are very tender, at least 20 minutes 3. Remove the pears to a bowl and continue to cook the sauce, over medium high heat, until it reduces by about half and becomes very syrupy. Strain the syrup over the pears and refrigerate overnight. 4. Serve the chilled pears whole, with a little syrup poured over them To buy the cook, How to Cook Everything: The Basics by Mark Bittman http://www.amazon.com/exec/obidos/asin/076...X/egulletcom-20 The Minimalist Entertains: And he does it again! The Minimalist has just been published and I received my copy a few weeks ago. This book takes the fear out of entertaining and will make you (GULP) want to invite a whole bunch of people to show off your cooking skills! Simplicity is the charm of this book. In his easy going style, Mark shows you how to effortlessly pull menus together. Tuesday effort and Sunday taste is how I would sum this one up. The book lists 40 menus that are easy to prepare and offer a delightful array of textures and tastes. They can be prepared from a modestly stocked pantry, no need to rush out and find exotic ingredients. It destroys the myth that you have to spend hours in the kitchen to prepare tasty and simple food. The recipes provide a wonderful roadmap for the novice ( follow exactly if they like) and for the experienced cook ( to wander off or improvise half way). One thing the specially appealed to me was the use of Asian and Mediterranean techniques. I also loved the charming and funny names of some of the menus “A meal for questionable weather”! Each menu is prefaced with keys to success, wine recommendations and the biggest help of all – a timetable of what to prepare in advance etc. The timetable is especially helpful when you are preparing multiple dishes. The menus, themselves include recipes for starters, main dishes, side dishes, and desserts. They are tailored for all kinds of parties—barbecues, buffets, picnics, sit-down dinners, cocktail fêtes, and even an indoor or outdoor clambake. I tested the Coconut Sorbet from the “A quick, light Asian Meal” menu. I loved his wine suggestion with this menu, “Champagne is the typical cop-out (I’m as guilty as anyone) when serving Asian food, and its beautiful here. But a fruity and fairly dry Reisling or Gewurztraminer would do equally well”. The sorbet was easy and luscious. I picked the second recipe, Soy Dipped Shrimp, “Grilling Asian-style,” (seeing a trend here, are we!). The menu consisted of Soy Dipped Shrimp, Grilled Skirt steak with Thai style sauce, Grilled corn and Pineapple Ginger Sorbet. “Here is a menu built around the grilled, hot-weather food of another continent. The shrimp is a kind of cocktail, though the only ting that it has in common with the Shrimp cocktail is the shrimp…..” said the menu description, but what sold me was the “Timetable” section for the menu, “Grill and eat the shrimp. Then grill and eat the steak and corn. Simple as that.” – simple and to the point. True Minimalist style! My recommendation on this one: A definite must for the reluctant gourmet! Recipes from “The Minimalist Entertains”, By Mark Bittman, Copyright Broadway Books, New York Coconut Sorbet If you have an ice cream machine, this is one of the fastest, easiest, most satisfying desserts you can make Makes 1 quart Time: 5 minutes plus time to freeze Ingredients - 3 cans coconut milk, about 32 ounces - 1 cup sugar, or to taste - 2 teaspoon vanilla extract Directions: 1. Combine the coconut milk with the sugar and taste; add more sugar if you like. Add the vanilla and stir 2. Freeze in an ice cream machine according to the instructions. Serve as soon as possible after making, or freeze and let “warm” in the refrigerator for 30 minutes before serving. Best the day it is made. Soy Dipped Shrimp Many people will find this their idea of paradise: simply grilled shrimp in a strong-flavored soy dipping sauce. Makes 8 Servings Time: 40 minutes Ingredients: - 2 tablespoons medium hot paprika - ¼ cup peanut oil - Salt and freshly ground black pepper - 3 pounds shrimp, peeled - 1 cup good soy sauce - 1 tablespoon minced garlic - 1 tablespoon minced ginger - ¼ cup fresh lemon juice - ¼ teaspoon cayenne, or to taste Directions: 1. Start a grill fire. Mix the paprika, peanut oil, salt and pepper and rub all over the shrimp. When the fire is moderately hot, grill the shrimp, turning once, until done, about 5 minutes. Meanwhile, mix the soy sauce with the garlic, ginger, lemon juice, and cayenne pepper; taste and adjust the seasoning as necessary. 2. Serve the shrimp hot, with the soy dipping sauce. To buy the book, The Minimalist Entertains -- by Mark Bittman http://www.amazon.com/exec/obidos/asin/076...8/egulletcom-20

I was nervous. Getting ready for my first meeting with a James Beard award winning author, a columnist for the New York Times and a culinary genius to many. I was nervous. We met for lunch. I had done a lot of homework on him, I did not know what to expect. Finally, the time was here. Mark and I instantly hit it off. He has a way of making you comfortable. Very charismatic and approachable, he put me at ease and we had a fantastic conversation. I started by asking him about his recent visit to India, I was curious about what surprised him most about the country, what was our best kept secret. His eyes lit up as he talked about the breads, the sheermal in particular – a wonderful sweet Indian bread. We break the ice and the rest of the lunch is a delight. I would like to share with you a short Q&A we shared online, as we all look forward to May 14th and 15th. BHIDE: Mark, I have read so many words that describe you - author, writer, culinary genius, columnist, minimalist... How would you describe yourself? BITTMAN: I began as a writer interested in food. At this point I'd have to say I'm a columnist and cookbook author who maintains an active writing career. Writing and cooking are equally important to me. BHIDE: How did you get interested in food? BITTMAN: Self-defense. The food available in restaurants and college dorms (that's when I started cooking) was abysmal. It seemed at the time I had no choice: Starve or cook. That is not a bad incentive. And guess what? If you begin with good cookbooks, there's hardly any reason to – or even possibility of – eating bad food. BHIDE: DId you cook as a child? BITTMAN: A little; mostly hamburgers, scrambled eggs, and so on. I did once make baked Alaska. My mother was a competent if uninspired cook; my grandmothers each made some exciting dishes, but really only a few each. My cooking is not genetic. BHIDE: What do you cook on Monday nights? BITTMAN: Why Monday nights? All nights are the same to me. I cook very, very simply – you see the results. BHIDE: (This is like asking a parent to pick a favorite child) -- You have so many wonderful books out -- which is your personal favorite and why? BITTMAN: How to Cook Everything and its new offshoot, The Basics. I’m really proud of not just the recipes in there, but the information and even the writing style. I also love Fish, my first book, which was the result of a decade of an obsession with seafood. And I do think that The Minimalist Entertains, in a way, is uncharacteristic and therefore a bit of an adventure; I like it a lot, but I don’t know whether the people who buy cookbooks will. BHIDE: Mark, many of us look to you for inspiration.. who is yours? BITTMAN: The home cooks that I meet and work with. I know that sounds contrived (it looks contrived), but it’s true. I have always loved to cook with other people, and that continues. Also, a few chefs. And, as always, a number of cookbook authors. BHIDE: We have a lot of aspiring writers on the site.. if you had one piece of advice for them, what would it be? BITTMAN: Don't give up. Ever. I could not help thinking, he is such a regular guy. I think that is what accounts for the amazing success of his books. He writes for everyday people, with ease and simplicity, his books reflect the person I met. Soft spoken and gracious, he even willingly signed 6 books for me! I went back after, our meeting, and re read the Minimalist Entertains and the How to cook Everything cookbook, and could picture Mark talking. It is as if he is there with the readers and holding their hand through each step. Simplicity is really his charm. To buy Marks books: The Minimalist Cooks at Home: Recipes That Give You More Flavor from Fewer Ingredients in Less Time -- by Mark Bittman http://www.amazon.com/exec/obidos/asin/076...7/egulletcom-20 How to Cook Everything: Simple Recipes for Great Food -- by Mark Bittman http://www.amazon.com/exec/obidos/asin/002...5/egulletcom-20 The Minimalist Entertains -- by Mark Bittman http://www.amazon.com/exec/obidos/asin/076...8/egulletcom-20 Simple to Spectacular: How to Take One Basic Recipe to Four Levels of Sophistication by Jean-Georges Vongerichten, Mark Bittman http://www.amazon.com/exec/obidos/asin/076...9/egulletcom-20 Fish: The Complete Guide to Buying and Cooking by Mark Bittman http://www.amazon.com/exec/obidos/asin/002...8/egulletcom-20 How to Cook Everything: The Basics by Mark Bittman http://www.amazon.com/exec/obidos/asin/076...X/egulletcom-20 The Minimalist Cooks Dinner by Mark Bittman http://www.amazon.com/exec/obidos/asin/076...3/egulletcom-20 The Minimalist Cooks at Home: Recipes That Give You More Flavor from Fewer Ingredients in Less Time by Mark Bittman http://www.amazon.com/exec/obidos/asin/076...7/egulletcom-20 Leafy Greens: An A-To-Z Guide to 30 Types of Greens Plus 200 Delicious Recipes by Mark Bittman http://www.amazon.com/exec/obidos/asin/002...9/egulletcom-20 Upcoming: How To Cook Everything : Quick Cooking by Mark Bittman (August 2003) http://www.amazon.com/exec/obidos/asin/076...5/egulletcom-20 How To Cook Everything : Holiday Cooking by Mark Bittman (August 2003) http://www.amazon.com/exec/obidos/asin/076...3/egulletcom-20 How To Cook Everything : Vegetarian Cooking by Mark Bittman (August 2003) http://www.amazon.com/exec/obidos/asin/076...X/egulletcom-20 How To Cook Everything : Easy Weekend Cooking by Mark Bittman (August 2003) http://www.amazon.com/exec/obidos/asin/076...1/egulletcom-20