Monica Bhide

I was going for the restaurant aspect not the personal stuff. Oh well

In light of all these restaurant threads. 1. What was the best Indian meal you ever had.. rate it on Food, service, ambiance. etc, 2. Why was it the best, what specifically did you like If we have done this question before, I apologize.

Prasad2, thanks for the sweet note. We did get a lot of compliments for originality of thought and the food turned out to be great. It was not only Indian, the family had traveled to Malaysia when he was fifteen so we had a Malay dish ... it was a lot of fun. Generated income I could use as I was a broke college student then!

No menu, this was done a long time ago. I remember we had a great reception to it. It was a unique idea. We did place cards with each dish that talked about why it was there and what his connection was to it. One was for a simple thing like white butter (home made) -- him mom made it and put a note card that talked about how when he was two, all he wanted to eat was this butter on anything and everything. One dish was papaya layered with a saffron cream sauce -- a note card that said, when you were 1, your grandad fed you mashed papaya with malai (or milk cream) and you loved it. Anyway you get the idea

My 2 cents worth. I catered a party a few years ago for a friends son. SHe had me make 23 dishes (he graduated engineering school) -- each dish focused on a year in his life and signified either a favorite or a family joke or a family vacation. We had a lot of fun with that

I recently did a presentation on this topic.. I can send you the file if you PM me. The headline I used (my opinion only) was : Chutneys and Salsas:. Chutneys, salsas, and pickles are part of daily life in the Indian home. Brought out at every meal, they add a touch of the unexpected to whatever you are eating. Home cooks can punch up traditional chutneys and salsas and use them in new ways. A chutney may be served as an accompaniment, spread, salad dressing, or stuffing for a rolled meat or fish preparation. Chutneys can be sweet, sour, sweet and sour, preserved, or freshly made. Currently fashionable, salsas are much in the same spirit. They can be chili-hot, sharp, fresh, and coarsely flavored, and spell rhythm and pizzazz when used creatively

A fun dinner last night, High cal, high taste and I am now about 10 pounds bigger! -- Bread Pakoras stuffed with mince lamb -- Green chili chutney -- Lentil dumplings in a yogurt sauce (Dahi Wada) with tamarind chutney -- Egplant and Onion fritters -- Mango Lassi

What an enjoyable read and very true. Thank you! I am certainly open to accompanying anyone in the DC metro area who wants to try out Indian food!! Craig Camp.. what do you say?

Agree with Pixelchef.

What a way to start a Monday!!! Loved the responses. I do smoke it and yes Suzanne.. no one has died yet (except the ... another time!) Thanks all, it is hard sometimes to remove the hype from the truth!

Okay, I am not succeeding at this and it is making me mad!! The suggestions helped but I still get this layer of burnt milk at the bottom.... is there really nothing I can do.. Steve Klc?

In Indian cooking, (at least as i have been taught), for some dishes advises you to heat the oil till smoking and then cook in it. I have been reading lately that this is not ideal for health reasons.. what do folks think?

Thanks Indiachef! You must have a favorite recipe.. do share. I always enjoy reading your posts.

I think you meant Indiachef!

But you travel so much and have so much insight into the scene!

Come on! I would love to hear your thoughts and experiences.

I am too wondering where everyone is. The forum seems quiet. Indiachef? Anil? COmeon guys

I DID IT!! Made this just the way you suggested. It was awesome. It took eery ounce of willpower I had not to add red chili, turmeric, cumin... anything spicy to the dish.. I almost gave in. I am glad I did not. The chicken was perfect -- crisp and brown on the outside. Very moist!! Now I am off to try Jinmyo's suggestion and the one Suzanne made using wine.. I will definately let you all know how it turns out and thank you for expanding my horizons!!!!

Also love the simple cake recipes on the boxes of Dunkin HInes

I LOVE the spinach dip on the box of the KNORR vegetable soup and dip mix

Most Indian dessert recipes call for boiling milk and then reducing it. It makes a MESS. I have found alternatives and that is fine. But I am determined not to make the milk burn -- leaves a nasty aftertaste in addition to the mess.. THere has to be a way I will try the sugar tip and let you all know what happens.

Just a regular non stick deep pan

YES electric burners is right

Here is a beet recipe from my book,I love this one. Let me know what you think of it Funky Pink Spice Rice Ingredients 1 tablespoon / 15 mL vegetable oil 1/4 teaspoon / 1 mL mustard seeds 1 green chili, finely chopped 1 small onion, finely chopped 1 small eggplant, cubed A few curry leaves 1 small beet, peeled and boiled Salt to taste 1/4 teaspoon / 1 mL turmeric powder 1 1/2 cups / 375 mL cooked basmati rice Garnish: Chopped coriander leaves. Method Heat the oil in a non stick pan. Add the mustard seeds and green chili. When the mustard seeds begin to crackle add the onions. Sauté for a few minutes. Add the eggplant and curry leaves. Cook until the eggplant is soft (about 4 –5 minutes). You can add a tablespoon or two of water to aid the cooking process. Dice the beet root into small pieces. Add to the onion eggplant mixture and sauté for another 2 –3 minutes. Add the salt and turmeric and sauté for another 2 minutes. Add the rice. And mix well. Remove from heat. Serve hot, garnished with chopped coriander leaves.

Been using low heat