Monica Bhide

My husband and I were invited to the opening of a new French American Restaurant near Tysons Corner. The food was amazing, the beef melted in your mouth, I dont think I have ever eaten such exquisite Tuna .. The young chef is brilliant and his food is divine. just amazing stuff. You can read more about it at: http://www.2941restaurant.com/2941docs/2941.html

Thanks so much

Help!

Hi Anu, I am still waiting for more information on how I can get the awesome shawls that you are making My book features an entire Indian inspired thanksgiving menu. PM me if you would like some recipes...

Wow, sounds so delightful, I wish I had lived closer so I could have attended ... someday!

I often make patties with Sweet Potatoes.. flavoring them with coconut, maple sugar and almonds. Let me know if you would like the recipe

Thanks, I was serious when I asked the question, mine tended to dry up a bit during roasting.. I will give this a try!

That soup sounds really really good. Yum

The recipe is in my next book, slated for next fall. I will dig it up and post it here shortly

How do you roast your cauliflower?

I read somewhere -- Eating Indian food with a fork and knife is like trying to make love thru an interpretor!

I do a simple appetizer of shrimp dressed with a chili sambhal and finely chopped basil, then grill it.. ready to go!

I have and I think it does make then sour and a bit softer on the inside

I am still learning in this area. I cook shrimp, tilapia, cat fish and crabs. I make Crab Tikkis ( Indian version of Crab cakes) all the time. WHen I used to cater, a favorite was a a rainbow trout marinated in a cashew ginger sauce. The trout is the covered in foil and baked. It is a very delicate fish and the cashew and ginger really complement the flavors

I think we alone support the "cauliflower industry" by how much i cook it!! Kidding aside, I do a simple cauliflower for an appetizer or a garnish for a pullao or pilaf. If anyone is interested, I am PM them a recipe. It is a crisp and tangy dish that is done in one step! For more formal occasions, I steam the entire cauliflower and then bathe it in a sauce made with tomatoes and peas.

Do you have a recipe that you can share?

I like to make my own. I actually brought back some earthern pots from India on my last visit. I will occassionally use the store made version.. when I am desparate for time! I have a friend who uses a silver coin to set her yogurt.. I have yet to see how she does it, when I find out I will post more about it!

You are right about it not being well known .. interesting read. I love the texture of the dal. When we make it at home, I like to add a tablespoon of heavy cream and serve it as a hot soup.. it really is quite delightful when there is 30 inches of snow outside!

I use the green ones for desserts or biryani's etc. I like to use the large black ones, that are really strong, for meats and chickpeas. In fact a pakistani friend showed me how to make a Murg Chana Masala or chicken chickpea masala.. that uses the black cardamom for the predominant flavor. It is a delicious dish -- I had not put the two together in Indian spices before... done some Moroccon cooking with them together

I guess I am a Cilantro lover, at many of my booksignings, I have served a garlicky cilantro spread on lightly buttered baguette.. so far so good!

I often serve: 1. Mango Cheesecake 2. Granny Smith Apple Kheer 3. A lovely and velvety KHubani meeta or Apricots and cream Yum!

My friend, who is wonderful cook, adds about 1 tablespoon of whipped yogurt to the batter before deepfrying, she swears that is the secret to a good vada!