Suvir Saran

And of cours, how could I forget Bhel Puri! Recipe for Bhel Puri

Phal Kee Chaat (Spiced Fruit Salad) Chaat is hindi for lick. The foods that have this word in them are those dishes that make ones mouth water. It is true once you have had them, there can never ever be too big a portion or too much of Chaat. This is a very easy to prepare, light, refreshing, palate cleansing appetizer for the summers. A favorite found in homes and with street side Chaat vendors alike. Use any and all fresh seasonal fruits in this recipe. Make it yours by choosing your favorite fruits. 1/2 ripe pineapple, cored and cut into small bite sized pieces 1 banana, sliced 20 small seedless grapes 1 granny smith apple, cored and sliced into bite sized pieces 1 orange, peeled, sectioned and outer membrane removed 2 small green chilies, finely chopped 8 walnuts, toasted and salted 4 tbsp. Indian raisins or golden raisins 2 tsp. chaat masala 1/2 tsp. garam masala 1 tbsp. sugar 3 tbsp. fresh lime juice freshly crushed black pepper, to taste salt to taste mint leaves for garnish 1 tbsp. bhunaa zeera (ground, dry roasted whole cumin seeds), optional In a salad bowl, combine the fresh fruit, green chilies, raisins and the nuts. Sprinkle evenly, the chaat masala, sugar, garam masala and black pepper. Add the lime juice and stir. Chill till ready to serve. The salad tastes better when really chilled well. A couple of hours of refrigeration are best. Sprinkle salt to taste just before serving into the individual plates. Garnish with fresh mint leaves. You may also sprinkle some freshly ground, dry roasted cumin seeds at this time.

Thandaa Dahee Kaa Shorva (Cold Yogurt Soup) Shorva is the word for soup in most of the middle east and India. This recipe is prepared like a raita and is the perfect soup for a summer day. Easy to prepare, it also has the wonders of yogurt. That ingredient which makes any dish feel creamy and yet has far less fat. You can substitute the cucumber with parboiled beet root. If using the beet root, grate the beet roort finely. You can also use the beet and the cucumber together. Remember the beet will make the soup a nice rose color. The consistency can be made thinner by simply adding milk, if you so desire. 2 small cucumbers, washed well and finely grated 1 1/2 tsp. cumin seeds, roasted dry and ground in a mortar and pestle 3 tbsp. fresh mint leaves, finely chopped 1 hot green chili, seeded and finely chopped 1/4 tsp. garam masala white pepper, freshly ground, to taste salt, to taste 20 oz. nonfat plain yogurt mint leaves for garnish Blend the cucumber and yogurt into a smooth sauce in a blender or a food processor. Pour this into a bowl and combine all the other ingredients and stir. Add salt and the pepper. Mix again and chill till ready to serve. Serve in bowls topped with fresh mint leaves. You can also sprinkle some toasted cumin seed powder if you like.

Chole Kee Chaat (Chick Pea Salad) This is a found in many north Indian homes. It is prepared often during holidays as a appetizer or a side dish. The salad is hot and tart. Goes very well with papadams or as a side dish with any Indian dishes. You can add to the spiciness by using more red pepper powder and fresh green chilies to your taste. It tastes good at room temperature, but has a great bite served chilled on a hot summer afternoon. 2 cups, drained canned chickpeas 1 medium potato, boiled in skin, cooled and chopped into small cubes 1 small hot green chili, chopped finely 1/2 small red onion, very finely chopped 3 tsp. bhunaa zeera (ground, dry roasted whole cumin seeds) 2 tsp. chaat masala 1/4 tsp. garam masala 1 tsp. red pepper powder 1/2 tsp. freshly ground black pepper powder 1 tbsp. chopped fresh mint leaves 1 tbsp. chopped fresh cilantro salt to taste lemon or lime juice to taste mint leaves for garnish 3/4 cup thin sev (savory very fine and spiced chick pea noodle crisps), for garnish In a bowl mix the chickpeas, potatoes and onions with all the spices. Toss and turn a few times to make sure the spices are evenly distributed. Add the mint and cilantro leaves, the lemon or lime juices and toss again. Sprinkle salt to taste. Serve on plates garnished with mint leaves and sev. The sev will make the salad nice and crunchy. You can get plain salted sev or spicy sev. Use whichever one your care to.

Phal Kee Chaat (Spiced Fruit Salad) Chaat is hindi for lick. The foods that have this word in them are those dishes that make ones mouth water. It is true once you have had them, there can never ever be too big a portion or too much of Chaat. This is a very easy to prepare, light, refreshing, palate cleansing appetizer for the summers. A favorite found in homes and with street side Chaat vendors alike. Use any and all fresh seasonal fruits in this recipe. Make it yours by choosing your favorite fruits. 1/2 ripe pineapple, cored and cut into small bite sized pieces 1 banana, sliced 20 small seedless grapes 1 granny smith apple, cored and sliced into bite sized pieces 1 orange, peeled, sectioned and outer membrane removed 2 small green chilies, finely chopped 8 walnuts, toasted and salted 4 tbsp. Indian raisins or golden raisins 2 tsp. chaat masala 1/2 tsp. garam masala 1 tbsp. sugar 3 tbsp. fresh lime juice freshly crushed black pepper, to taste salt to taste mint leaves for garnish 1 tbsp. bhunaa zeera (ground, dry roasted whole cumin seeds), optional In a salad bowl, combine the fresh fruit, green chilies, raisins and the nuts. Sprinkle evenly, the chaat masala, sugar, garam masala and black pepper. Add the lime juice and stir. Chill till ready to serve. The salad tastes better when really chilled well. A couple of hours of refrigeration are best. Sprinkle salt to taste just before serving into the individual plates. Garnish with fresh mint leaves. You may also sprinkle some freshly ground, dry roasted cumin seeds at this time.

Chutney Sandwiches What started as a tea service munchie, has become a staple on the streets of Bombay. Chutney sandwiches can be eaten as a meal, or served as appetizer teasers for more to come. This is a simple recipe that will delight one and all. As an appetizer it sets the tone for a refreshing and clean meal that will follow. 6 tbsp. (3/4 stick) Unsalted butter (room temperature) 1 lemon, juice and grated zest 12 thin slices White or whole wheat bread 1 Small cucumber, peeled and thinly sliced 2 tomatoes, thinly sliced 1 Potato, boiled in jacket, chilled and thinly sliced Coriander chutney* Coconut chutney* Black pepper,freshly ground, to taste Granulated sugar, to taste Salt, to taste In a bowl, cream the butter with lemon juice and it’s zest. Evenly spread a light film of this butter on each slice of bread. Spread a spoonful of the coriander chutney on six slices and coconut chutney on the rest. Cover six slices with a layer of cucumber, add a layer of tomato and top with the potato slices. Sprinkle black pepper, salt, and sugar then cover with remaining slices. Cut each sandwich into half then remove crusts. Garnish with fresh mint leaves and serve cold. Makes 12 light summer sandwiches. (My grandmother would keep these sandwiches wrapped in moist muslin to keep them fresh for the afternoon’s tea. Refrigeration is suggested.)

Saas ni Maachee (Fish with Gravy) To those that have lived in Bombay and have attended Parsi weddings, this dish is very familiar. It brings you the sweet and the sour elements that set Parsi cuisine apart. The besan thickens the sauce and also gives a very subtle nutty flavor. The vinegar almost cleanses the palate after each bite, making the taste buds ready for the next round. Served with steaming rice and some daal, this makes for a complete meal in a Parsi home. 1 pound halibut, skinned, washed and cut into 2 inch pieces 2 large eggs, whisked well 1/4 cup rice vinegar 6 cloves of garlic 1 tsp cumin powder 3 small and hot green chilies, chopped finely 1 generous fistful cilantro leaves, chopped 3 tbsp besan (chickpea flour) 3 vine grown ripe tomatoes, medium dice 1 tsp red chili powder salt (to taste) 2-1/2 tbsp canola sugar to taste Mix the cumin powder with the besan. To this add the green chilies and the cilantro and set aside. Heat the canola over medium flame in a heavy bottomed sauce pan. Add the besan mix and saute the mix until the besan exudes its nutty aroma and looks a light golden brown. Add the red chili powder, and then quickly add the tomatoes and stir fry for a minute or two. Add the water and mix the contents of the pan nicely. Add the sugar, no more than a tablespoon or so. Keep mixing and stirring for 3 minutes. Add the fish and gently mix the contents. Bring to a gentle boil and then reduce the heat. Simmer for a couple of minutes and then remove the pan from the fire. Set aside. To the whisked eggs add the vinegar. Beat the two very well. Holding the egg and vinegar mix in one hand, use your other hand to stir the mix into the fish sauce. Stir gently and well. Bring the sauce pan back onto a gentle flame and cook sauce until the fish is done. It should almost break to the touch. Add salt to your taste and serve.

Ajwaini Jaul Torai (Grilled Carom Spiced Swordfish) “Jaul Torai” would literally mean zucchini of the ocean. The Bengali Brahmins who would otherwise be vegetarian eat seafood keeping that in mind. They consider seafood vegetables of the ocean. Ajwain (carom seed) is often used to season fish in India. Carom seeds are known for their digestive properties. Also they give a very light and welcome aroma to the fish. The mint and the yogurt add to the very delicate seasoning and as a whole the dish is very perky and a great summer recipe. To hang yogurt you can simply tie nonfat yogurt in a double lining of cheese cloth and let it hang for a couple of hours in the refrigerator. The whey will separate giving you a dense yogurt. This coats the fish better than plain yogurt. You can always use plain yogurt but use a couple of less tablespoons. 4 5-7 ounce swordfish fillets, should be nice and thick 1-1/4 tsp zeera (cumin seeds), coarsely ground 1/2 tsp saunf (fennel seeds) , coarsely ground 1-1/2 tsp ajwain (carom seeds), coarsely ground 1/2 inch fresh ginger root 2 tbsp fresh mint leaves 1 small and hot green chili 1 tsp garam masala 1/2 tsp haldi (turmeric powder) 1 tsp red chili powder 1/2 tsp chaat masala 1 tbsp lemon or lime juice 8 tbsp hung yogurt salt (to taste) lemon wedges for garnish Wash and pat dry the sword fish fillets. Keep in the refrigerator. In a small food processor, blend the ginger, mint and green chilies into a paste. Now add the zeera, ajwain, saunf, red chili powder, chaat masala, haldi, garam masala and salt into this paste. Mix in the lemon or lime juice. Add the hung yogurt and mix again until nice and smooth. Dip each fillet into this marinade and coat evenly on both sides. Save any of the remaining marinade in the refrigerator. Cover and marinade the fillets in the refrigerator for a couple of hours. Heat the grill until the coals are very hot. Brush the grill with canola. Place the swordfish on the grill and cook until light brown on both sides. Brush the fillets with the marinade as you turn them. The grilling should take around 5-7 minutes one each side. The fish should me very soft and flaky by this time. Serve with lemon wedges and chutneys of your choice.

Zaika Dena (Seasoning) This is the step in Indian cooking that is crucial for the over all enjoyment of a dish. Many Indians believe that only a few people are blessed with the understanding of the many subtle ways in which spices and herbs can alter a dish and also change the experience that one will have in a meal. Zaika (taste) comes from the correct mix of masalas. Masalas are any selection or assortment of aromatic dried herbs, spices, seeds and grains used to add to the taste and appearance of food.

Dum Is the blind baking of a dish. A slow cooking process. It can be done either in a direct or an indirect way. In the direct method, partially cooked food is placed in a vessel which is covered with a lid, sealed with dough and then placed on a slow fire or in an oven. The food cooks in its own steam and retains all the flavors and aroma. You can use an aluminum foil to seal the utensils instead of dough. In the indirect method, food is placed on a perforated plate above boiling water. The vessel is covered and food is allowed to cook on steam. In this method, care should be taken that the water doesn't touch the perforated plate. Recipes like idlis, Indian steamed rice and bean cakes are cooked by indirect steam. You can also use a pressure cooker for indirect steaming. Certainly you have eaten Dum Aloos in some of the many Indian restaurants you may have frequented. Banjara, a restaurant in East Village in NYC is serving several Dum dishes.

Marination It is the soaking of food in any seasoned liquid, wine, vinegar or yogurt for the purpose of allowing the essence of that particular liquid to seep into the food. Marination often is also used as a process of tenderizing. If you look at the Chicken Curry thread, or even the lamb thread, you will find several recipes that use the process of marination.

Below is a recipe also on the Pink lentil thread. This will show you how you can use a Tarka in your cooking. SIMPLE LENTIL DAAL WITH MUSTARD SEEDS AND CURRY LEAVES This tarka gives the daal a southern Indian taste. Mustard seeds and curry leaves are typical flavorings of that part of India. This tarka uses more chiles than the first two so the daal is quite spicy – fiery hot food is also typical of the cuisine of southern India. You’ll find curry leaves at Indian grocery stores or on the internet. Buy them in quantity and freeze what you don’t use. Simply use double the quantity of frozen curry leaves as you would use fresh. DAAL 1 cup dhooli masoor daal (split pink lentils), picked over and, washed and drained 1 teaspoon turmeric 1 teaspoon salt, or to taste 3 to 4 cups cold water TARKA 1/4 cup ghee or canola oil 1 teaspoon brown mustard seeds 1/2 teaspoon whole cumin seeds 3 whole, dried red chiles 3 small, hot green chiles, finely chopped, with seeds 6 fresh or 12 frozen curry leaves 1/2 teaspoon cayenne pepper, or to taste 3 heaping tablespoons chopped fresh cilantro Juice of 1/2 lime 1. For the daal, wash and drain the lentils. Put the lentils in a large saucepan with the turmeric, 1 teaspoon salt and 3 cups water. Bring to a boil, reduce the heat and simmer, covered, until the lentils crumble when you touch them, 20 to 30 minutes. Add another cup of water during cooking if needed; the lentils should be covered with water throughout the cooking. When the lentils are cooked, taste for salt and add more if you need to. 2. For the tarka, heat the ghee or oil in a small frying pan or kadai over medium-high heat. Add the mustard seeds and cook, stirring, until they start to splatter, about 1 minute. Add the cumin seeds and cook until they are golden. Add the dried red chiles, the green chiles and curry leaves and cook, stirring, until the chilies are wilted and have some color, about 30 more seconds. Remove the pan from the fire and add the cayenne and a few drops of water to stop the cooking. 3. Transfer the daal to a serving bowl, add half of the cilantro, half of the tarka and all of the lime juice, and stir to blend. Then pour the remaining tarka over the top and sprinkle with the remaining cilantro. Serve hot.

Tadka/Baghar/Chaunka These words from hindi imply tempering. This process is performed at the beginning of cooking as in meat and vegetable preparations or at the end as in daals and Kadhi. Oil is heated and spices, grains or herbs are added to the oil to extract their essential oils. The oil thus left is seasoned and flavored. Link to Chaunk thread

Are there any cooking techniques from India that you have mastered? Any that you want to know about? Which ones do you employ most when cooking?

Chivda (Indian Trail Mix) 1/2 cup corn flakes for frying (or use 2 cups of prepared cornflake cereal) 3 tbsp. peanuts 2 tbsp. broken cashewnuts 2 tbsp. golden raisins 2 green chilies, quartered 16 curry leaves 1 tsp. red chili powder 3 pinches citric acid powder 1/2 tsp. sugar salt to taste canola for deep frying Deep fry the corn flakes in hot oil till crisp and an opaque white. Drain on paper towels. Set aside in a large plate. Repeat these steps for the remainder of the flakes. In 2 tablespoons hot oil fry the peanuts, cashews, curry leaves, raisins, green chilies till nuts are a nice golden color and chilies are dry. Drain them all on paper towels as well. When cool, add to the fried flakes. Sprinkle all remaining ingredients over the flakes. Use your hands to mix the spices and the flakes gently but thoroughly. Cool completely before storing in an airtight container.

Sookhee Simla Mirchee Kee Sabzee (Dry Spiced Bell Peppers) 2 large Simla mirchees (green bell peppers), washed and medium diced with seeds left in 1 tsp. laal mirchee (red chili powder) 1/2 tsp. pisaa dhaniya (coriander powder) 1/2 tsp. haldi (turmeric powder) 1 tsp. sugar 1/8 tsp. heeng (asafoetida) 1/2 tsp. rai (mustard seeds) 1 scant tsp. zeera (cumin seeds) 1 tbsp. canola salt to taste 1 tbsp. besan (chick pea flour) 1/2 tsp. amchur (dry mango powder) Heat the canola in a Kadai or a frying pan. Add the cumin and mustard seeds and cook until they splatter. Add the heeng and cook for another few seconds. Add the peppers and stir fry for 4-5 minutes. Add all ingredients, except besan and the amchur and saute for another couple of minutes. Now add the besan and the amchur and saute stirring continuously for 3-4 minutes. Taste for salt and let the dish cool completely. If traveling with this dish, make sure you completely cool this dish before you store it. It is great with all Indian flat breads. Especially Puris.

Theplas (Fenugreek Scented Flat Bread from Gujarat) 1 cup chapati flour (whole wheat flour) 1/4 cup chaawal kaa atta (rice flour) 1/4 cup besan (gram flour) 1/2 bunch haraa dhaniya (cilantro), washed and chopped very finely 1 bunch haree methi(fenugreek leaves) or substitute with Kasoori Methi, washed and chopped finely 1/4 haldi (turmeric powder) 1 1/2 tsp. laal mirchee (red chili powder) 1 tsp. til (sesame seeds) 1/2 tsp. zeera (cumin seeds) 3 green chilies, minced very finely 2 tbsp. canola salt to taste Flour for dusting Canola to shallow fry Mix all three flours together and sieve. Use a fork and mix the flours nicely. Set aside. Mix all ingredients except the oil for shallow frying. Knead into a soft pliable dough using as much water as required. Use your knuckles and your wrists to really knead the dough well. The more you knead the softer and more pliable the dough will get. Divide this dough into 12 equal rounds. Roll these rounds into circles, about 6" in diameter. Use flour to dust the circles as you roll them. Heat a skillet or a griddle, shallow fry these circles by applying a little oil on both sides. Fry until cooked. Drain on paper towels and let cook to room temperature. Repeat for all 12 rounds. Store these flat breads in an air-tight container. Eat with a pickle of your choice or with some raita. Note: You can also buy Theplas at most any Indian store.

And how could I forget.... Something so many Indians do. - Carry some red chili powder, chaat masala or any of your favorite flavorings. These are great to add on bland foods you may find at restaurants. In an air tight and leak proof container you can also carry a pickle you love. This will make for a very versatile condiment. Great as a sandwich filler. One can always find bread in most remote places

- Individual portions in multiples of 4 are great. This makes it easy for you to share your goodies with a bunch. A multiple package of 4 is great as you can then eat the same thing a few days later. - In India we wrap these with dried leaf plates and wraps. Wooden spoons made with recycled wood are available there. You should simply wrap in foil or wax paper and carry plastic silverware. And always some handy wipes.

- Most recipes for travel munchies are very low in oil. This keeps from having stains in your clothing. Always remember this one basic rule. - Plan on recipes that will stay fresh for a few days. You never know when you may choose to stay another day. - All recipes should be as low in liquid and moisture as possible. Again this makes them easy to keep in a handbag and not worry. - All foods must be easy to handle and friendly to a large audience. Like what happened in Morocco to my dear friend, you never know who you may run into.

When Indians travel, they always have many goodies with them. Snacks, pickles, sweets and candy. In fact, I was amazed at how a friend of mine that lives between her many homes spanning a few continents landed in Morocco the same time as me a couple of years ago. It was a pleasant surprise that led to a great holiday for all of us. What tickled me most was that every time we traveled from our hotel to some ruin or show, she would bring out an endless assortment of goodies that she had been carrying since she left India a few weeks before she got to Fez. It is this craving for food from home that has made Indian chefs think of dishes that can travel and foods that can heal a mind that is not home. A little imagination, some thinking and a creative pantry is the answer to a travelers cravings.

“I found myself remembering, with the love of a real patriot, a journey that I had made across India. My first American sweetheart, Will, and I were traveling by train; this must be ten or eleven years ago now. What an incredibly diverse landscape India has. We had given up our First Class Air Conditioned seats to go Second Class Unreserved. Will, as aristocratic as an American can be, wanted to experience the "real India", like Gandhi. So, there we were, two well dressed men of obvious wealth, sitting on a train so crowded with poor farmers that it was practically bursting at the seams. We were both a little scared of being attacked or ostracized in some way for our wealth and difference but, in truth, we found ourselves to be the center of this incredible love and attention!” “We had our own individual berths but we gave up one because there were so many people who had no place to sit. The chaat vendors were moving in and out of the train at every station, selling to the passengers. Normally I would have bought something but all of these horrendously poor families in our car were offering us food. After a lot of complaining (I had never done this kind of thing before) I finally agreed to taste my first bite of food given by a stranger. Will was far more adventurous: perhaps that’s part of the freedom of being an American. But once I had rid myself of my initial fear, I couldn’t get enough of those delicious bites. They didn’t taste like anything I’d ever eaten before. In any event, we couldn’t say no: it would have been taken as snobbery. In the end, we were bursting with food that we had been given by every family sitting with us in that section of the car. I didn’t want the trip to end. I wanted to savor every dish – to understand deeply what made such humble, simple food so tasty and rich. These were dishes made by families with very few resources. Their foods weren’t laced in fat; they’re not garnished to the n'th degree. With few ingredients and even fewer spices, these people had made every dish a celebration. So in some ways, I find this fourth of July to be my own day of peace with the India I never love when I’m living in its lap.” Every person that has ever traveled in the Indian train system, and allowed themselves to become a part of the life of these cars, must have their own similar stories as the one above. Any stories you have? Any foods you must carry when you travel? What makes them special for travels?

Akhrot kee Chutney (Walnut Chutney from Kashmir) 1 cup shelled and picked walnuts 1/2 cup fresh yogurt, whipped until smooth 4-5 Kashmiri red chilies 1/4 tsp. garam masala 1 tsp. powdered sugar salt to taste Grind the walnuts and the whole red chilies into a paste in a food processor. Mix yogurt, garam masala, salt and sugar into the paste and process for another minute. Chill before serving.

Coconut Chutney 1 cup shredded fresh coconut 1/3 cup chana daal (gram dal/chickpea lentil), roasted in a tsp of oil until golden 1 tsp urad daal (white gram beans), roast with the chana daal 1/2 inch piece fresh ginger root 4-5 green chilies 3 curry leaves 1/2 cup coriander leaves salt to taste 2 tbsp. yogurt for tempering: 1 tsp.oil 1/4 tsp. mustard seeds 1/4 tsp. cumin seeds 4-5 curry leaves finely chopped 1 pinch asafoetida In a food processor grind all the ingredients for the chutney other than those for tempering. The ground chutney will have a course but creamy texture. The ginger, chilies and the curry leaves and cilantro should have all gotten pulverized. Set aside. In a small frying pan, heat the oil and fry the ingredients for the tempering until the seeds are splattering. Pour this tempered oil over the chutney and mix well. Chill the seasoned chutney and serve cold.

Leftover chutneys can make for great dressing for sauces for a meal the next day. They are great as gravies for potatoes, tossed in salads and also as an addition to other sauces. Here is a great opportunity for you to play with spices and foods and create your own signature recipe. Chutneys are a great filling in sandwiches. Open and closed ones alike, taste much heartier with a dash of some chutney.