Suvir Saran

In India we grind Chutneys between two pieces of stone. These are the best in retaining flavors. They have a great texture, have very little water and hence last longer and also taste very earthy. My grandmother who lives in San Francisco freezes her chutneys as ice-cubes. She thaws as many cubes as she needs. The rest remain waiting to be used for another special occasion. This is also good for any leftover chutneys you may have.

Link to thread on Curry Condiments This thread has some great ideas for what to serve with Indian food. Also some relevant chutney ideas.

Link to thread on Coriander Chutney

Link to thread on Peanut Chutney

Link to thread on Coconut Chutney

Chutneys are to Indian food what Salsas are to Mexican. Made from vegetables, fruits, dairy, grains and pulses, these are as diverse as the country itself. Each home has a favorite few and their own versions of those classics that are known throughout India. When making chutneys in a food processor, make sure to use as little water as you possibly can. This makes the chutney taste more potent and rich in flavor. Often adding some sev, chivda or papri to the chutney is a good addition. These absorb the extra moisture and are also a great added flavor.

Note: Add a 1/2 cup of loosely packed chopped cilantro, 1 finely diced jalapeno and when in season flesh of half a green mango. These ingredients will infuse a very fresh life into an already very perky dish.

BHEL POORI Crunchy Indian Snack with Fresh Tomato, Onion and Potato Serves 3 to 4 This is a snack eaten by Indian kids and adults that completely astonished my American palate the first time I ate it. It’s based on a packaged snack food called bhel mix (a combination of puffed rice and chick pea noodles) that is stirred with chopped fresh tomato, onion and boiled potato, if you have it on hand, and then flavored with coriander and tamarind chutneys. The closest western association I have is a sort of crispy, spicy Indian bread salad, but that certainly doesn’t do it justice. It’s very quick to put together which is fortunate because Suvir has friends calling him from the street asking if he’ll make it for them on the spot. Homemade chutneys make this taste really spectacular but jarred chutneys are absolutely fine, too; both are available in Indian supermarkets and some specialty food stores, as is the packaged bhel mix itself. 1/2 package (400 grams) bhel stix 1/2 medium red onion, chopped 1 medium tomato, cored and chopped 1 medium boiled red potato, peeled and chopped (optional) 1 1/2 tablespoons Spicy Green Chutney 2 tablespoons Sweet and Sour Tamarind Chutney Fold everything together in a large bowl and serve immediately (the bhel mix will get soggy if you wait). Add more chutneys to taste. Recipe from me and note by Stephanie Lyness

What is Onion Bhaji to you Anil? In the north, all across the plains we make Pyaz Pakoras which are light, crisp and very think and almost like Piyazi. They are never shaped like the cricket balls one is served in the US. In the South they make bhajia which again is very thin and light and crunchy and crisp. Yes they make masala vadai that some of the restaurants have adapted to be also close to Onion Bhajia. But again, in doing so, they serve a dish that is neither Bhajia nor Vadai nor Piyazi. But yes you are right, one would have to do a taste test to find out the real difference. When and where should we do this? I am game.

It is very easy to make at home. And actually, even with store bought Mint and Cilantro Chutneys, Tamarind Date Chutney, chopped onions, chopped boiled red potatoes, chopped tomatoes and some fresh cilantro and chopped green chilies is actually the best you can eat in NYC. Most Indian grocery stores sell "Bhel Mix". And you simply have to add the above to the packaged mix. Add enough chutney to make the Bhel wet. Use the proportions of the spicy mint and cilantro with the sweet of the tamarind in any ratio as you like. The fresh cilantro leaves and green chile add a nice flavor. If you do not have boiled potatoes, you can also simply add chopped tomatoes. But that is not the traditional Bombay recipe.

I find the Bhel at Indian Oven on the Upper West Side the tastiest, then I like the one at Mirchi and the next favorite is Dimple.

My encouragement comes your way. Spices can do so much to enliven any pantry. They will open a new world to you, many far different from just Indian. If you need any help finding any, please feel free to post here, I am sure with our collective thoughts we will find answers you may need.

Ben, Do make the paneer this week. You may need to make it more than once to perfect it. It freezed very well. So you should have no problem with trying a few times. If it does not set too firmly, you can even make scrambed paneer.

Matar Paneer ( Indian Cheese with Peas in a Light Tomato Sauce ) The sauce for this dish is quite thin in comparison to those we're used to eating at Indian restaurants, and certainly in comparison to the rather gloppy restaurant-style Saag Paneer that also features this lovely soft, delicate fresh cheese Indians call paneer. This sauce is almost thin enough to be a soup. Yet because of the way the spices are cooked into the dish and the use of extra oil to enhance their flavor, it has an elegant and complex flavor and a light, silky texture. Serve this with piping hot basmati rice and gobhi aloo (cauliflower and potatoes). 1 recipe Paneer 4 1/2 tablespoons vegetable oil Whole Garam Masala One 1 1/2-inch cinnamon stick 6 green or 3 brown cardamom pods 5 cloves 1/8 teaspoon black peppercorns 4 dried red chilies 1 1/8 teaspoons whole cumin seed 1/2 teaspoon whole coriander seed 1 bay leaf 1 1/2 medium red onions, chopped 2 teaspoons salt 3 small cloves garlic 2 inches fresh ginger, peeled and minced 1 teaspoon ground cumin 1 1/2 teaspoons ground coriander 1/2 teaspoon turmeric 1/4 teaspoon cayenne pepper 1 pound tomatoes (about 3 medium), stemmed and roughly chopped 2 tablespoons plain whole milk yogurt 1 pound frozen petite peas 1/8 teaspoon ground garam masala 2 tablespoons coarsely chopped fresh coriander 1. Make paneer from recipe above. Then cut it into 1- to 1 1/2-inch squares. Heat 1/2 tablespoon of the oil in a large non-stick pan over medium-high heat. Add as many squares of cheese as will fit comfortably in the pan and brown the squares on all sides. Drain the cheese on paper towels while you brown the remaining squares. Set the cheese aside while you make the sauce. You may use more oil as needed. 2. Pour the remaining 4 tablespoons of the oil into a large, deep pot and warm over medium-high heat while you collect the whole garam masala. Add the garam masala and heat, stirring, until the cinnamon stick unfurls. Then add the chilies, 1 teaspoon whole cumin seed, the coriander seed and bay leaf and continue heating, stirring, until the seeds turn a light golden color, about 1 minute. 3. Add the onion and the salt and cook until the onions are golden brown, 10 to 12 minutes. Stir every now and then at the beginning of cooking and then, as the onions begin to stick to the bottom of the pan, scrape them up. Towards the end of cooking, when the onions begin to stick badly, add a teaspoon of water every now and then to unstick the caramelized onions from the pan. 4. Add the ginger and cook 3 to 4 minutes, adding water as needed. 5. Meanwhile, put the garlic and the remaining 1/8 teaspoon whole cumin seed in a mortar and pestle and mash well. Stir in about 1 teaspoon water to make a paste. When the ginger has cooked, add the garlic paste to the pot and cook until the water has evaporated, 1 to 2 minutes. Then add the ground cumin, coriander, turmeric, cayenne and about 1 tablespoon water and cook until the contents of the pan seem to be getting dry and begin to stick to the bottom of the pan, adding water as needed, about 1 minute. Finally, add the tomatoes and cook them until they begin to dissolve, 3 to 4 minutes. Then turn down the heat and cook until the tomatoes have completely melted into the sauce and the oil is starting to pool around the onions, another 2 to 3 minutes. 6. Stir a spoonful of the hot sauce into the yogurt in a small bowl and add that to the pot. Add 2 cups water and the peas, cover and bring to a simmer. Cook until the peas are thawed. Then fold in the cheese and sprinkle the ground garam masala and 1 tablespoon chopped coriander over the top. Cover and simmer very gently until the peas are softened and the cheese is warmed through, 3 to 5 more minutes. Sprinkle with the remaining tablespoon chopped coriander and serve hot.

Paneer ( Indian Cheese ) * 10 cups whole milk * 1/2 cup buttermilk / yogurt (more maybe needed, so keep some extra) In a large heavy bottomed pan, bring the milk to a boil over medium heat. Stir often to ensure that the milk is not sticking to the bottom of the pan. When milk starts to boil, lower heat and add the buttermilk and stir until the milk starts to separate into curds. Remove from heat as soon as this happens. You can even add a few ice cubes to the curd-whey mix. The heat will make the protein tougher. Hence the need to expose the cheese to as little heat as possible. If the curds are not forming, add a little more buttermilk and cook for a couple of minutes more. And do the above as soon as the curds form. Pour the curds-whey mix into a collander lined with several layers of cheese cloth or even a layer of muslin, draining onto a dish that will collect the whey. Collect the sides of the cheesecloth or muslin and tie them up together and twist gently to help drain the whey from the curds. Place the bundled curds on a tray and press this bundle with a heavy pan/container or obejct. Make sure this heavy weight covers the bundle fully. To make cheese for dessert recipes or for koftas or even a bhujia, weight it down for no more than a half hour. For recipes where cheese cubes are used, weight the bundle down for an hour or more. This will make the cheese form a firm mass that can be cut into neat cubes. Note: I use buttermilk as it makes for cheese that has very little sour flavor. People use lemon or vinegar, these curdle the milk quickly but leave a strong aftertaste. This aftertaste is not nice when making desserts with cheese. Try and use the cheese the same day as you make it. The more time it is kept the dryer it becomes and the harder it will be. When making soft cheese for desserts. Weight it down for a shorter time as I write above. You can leave more moisture in, if you know you will not use it till the next day. The cheese will get dryer in refrigeration. For the firm cheese, you can make the firm cube and store it overnight in chilled water. But you cannot put the cheese in water until a firm cake, with all the whey drained is formed. So, first make your cheese cube, and if you are not using it the same day, immerse it in a container of water, seal with a cover and cut only when ready to use into smaller cubes.

Ben, Matar Paneer (peas and cheese) is made very differently at homes than what one finds in restaurants. In restaurants they tend to make it very rich and creamy. At home we like the sauce to be very light and very runny. I would love to share the recipe with you. Maybe if you look at the chicken curry thread, you can check the recipe for Butter Chicken and you can always use that sauce for matar paneer. My recipe is very light, and similar to what most people would eat at homes. It is addictive and delicious. The sauce is light and spicy and goes well with breads and also excellent with rice.

Ben, Paneer is one of the easiest things to make. I am attaching a link below for it. It was a thread we discussed on this board. Paneer

Fenugreek was used by the ancient Greek in the making of balms that helped treat fever and was also a key ingredient in the science of mummyfying. It was also prized by the Romans and was respected for its food value that included minerals and proteins.

In Indian folk medicine, fenugreek is used in the treatment of diabetes, breathing disorders like asthma and bronchitis, to aid in digestion, for fertility and also to use in the making of balms used to treat skin disorders.

Anari Jhinga 8 Jumbo Prawns, heads removed, deveined and slit, pat dried 2 tablespoons malt vinegar 1/2 teaspoon white pepper powder salt to taste 2 teaspoons ginger paste 1 teaspoon garlic paste 1/2 cup cooked fresh, or thawed frozen peas, crushed coarsely to an oat meal consistency 2 tablespoons grated mild cheddar cheese 1/4 cup finely chopped onions, tossed in a teaspoon rice vinegar 1 inch, ginger root, finely diced 1 tablespoon cilantro leaves, finely chopped 1/2 teaspoon cumin seeds 2 tablespoons lemon juice 1/2 teaspoon black pepper powder 3 tablespoons tomato ketchup 1 cup pomegranate seeds Mild cheddar cheese for topping 1. Preheat oven to 300?F. 2. Mix malt vinegar, white pepper, salt, ginger and garlic together. Rub the shrimps well in this and leave to marinade for 45 minutes. 3. Cut 8, 12 inch squares of aluminum foil. Grease each on one side. Place each prawn on a single square. 4. Mix the crushed peas, cheese, onions, ginger, cilantro, cumin, lemon juice, black pepper, tomato ketchup and pomegranate seeds nicely in a bowl. 5. Top each prawn with this mixture. Grate some cheese on top of each and wrap the foil tightly. 6. Place the wrapped parcels on a single layer in a baking tray. 7. Bake for 10 minutes. Serve removed from foil and with lemon wedges.

I most often use unsalted butter bought from the store to make ghee. I melt the butter in a kadai and simmer for around 20-40 minutes, until the water in the butter has evaporated and the sediment has settled in the base. For the rest, use the recipe above.

You are asking for a lot. Ghee is easiest to make from butter. If you can find buffalo milk butter, it would make it simple. Ghee is made by first making yogurt from whole milk (buffalo or cow). This yogurt is then churned until the butter separates from the buttermilk. In India we use a ravi (a churner). They are usually made with wood or ceramic. Either is fine. It is not an easy task. I am sure one could use a kitchen aid or some electronic equipment. I have never made it from scratch this way in the US, so have no suggestion that would make it easier. The butter you get from the yogurt is placed in a kadai (wok) and melted. Once it is melted and hot, it is simmered until a brown sediment settled down at the bottom of the kadai. The top is clear and what is called ghee. As you continue to simmer, froth will from on the kadai, discard this as you go on. Cool the ghee just a little so as to make it easy to handle. Strain this into a sterilized glass jar. Use a very fine metal strainer. Cool the strained liquid and then cover and store. The liquid will begin to solidify as it cools. In most parts of the US, the ghee will harden quite a lot. But it is easy to melt it and also it keeps for years. The consistency of ghee is similar to that of margarine. The sediment that you have left can be kept aside to use for making laddoos (fudge balls). I make the laddoos by adding some ground cardamom powder into the sediment and sugar and some almond flour. This is my one big reason to ever make ghee at home. But store bought ghee is just as good.

You may have been the luckier one. For buffalo milk ghee is richer and tastier to most. But only for the reverence attributed to cows, many place it at that much higher altar. I love buffalo milk ghee for it has a lesser aroma and yet all the other properties associated with ghee. I am sure you could sense that from your cooking with Maya cows milk ghee. Whenever I use ghee, the entire apartment has a Ghee aroma for the longest time. But when I have used buffalo milk ghee, that is never the case.

I use Maya as well. Excellent and keeps for years sitting in the pantry.

Adam, Maybe you have old seeds. Fenugreek has a lot of flavor. And in fact, it is one of those great spices that is rejected by many for it has a bitter flavor. I have friends that are Indians born in the US. They too cannot fathom fenugreek. For their largely western palates (and I speak of my friends alone, that grew up in the US, eating mostly American food) this is a spice they detest. They find it "TOO bitter", too pungent and often also very nutty. But as Simon points out, it is a key ingredient in Southern India and also Bengal. It is also used in small amounts across most of India. Those recipes that call for it certainly rely on its inclusion to add a great depth of flavor. Often one misses fenugreek seeds when biting into foods that have them, only to later find one that somehow managed to stay in our mouths. These will explode with a bitter taste and you will certainly then taste their essential oil and flavor. The seeds are added whole in sauces that are cooked for long periods of time. These sauces will soften them and the seeds become bigger and soft. They then impart a bitter but creamy taste. In certain sauces these seeds are ground and added to give both bitterness and also to thicken the sauce. Fenugreek seeds are also added to rice and beans that are being soaked for the preparation of Dosai and Idli. They help in the fermentation of the grains.