Suvir Saran

I realized that the recipe for the sambhaar does not have the quantity for the dal. Please use the recipe below to get the cooked dal you will need to make the Sambhaar. 1 Cup Toor Daal 1/2 teaspoon turmeric 1/4 teaspoon salt 1. Combine the dal, turmeric and 6 cups water in a medium saucepan. Bring to a boil and skim well. Then turn the heat down so that the water simmers vigorously and simmer, partially covered, until the dal is tender, about 35 minutes. Stir occasionally to keep the dal from sticking to the bottom of the pot and skim as you need to. 2. When the dal is cooked, strain it over a 4 cup or larger measuring cup. Note: You can use the liquid for making a rassam. Recipe for which is in the link below. Rassam

YELLOW MUNG BEANS WITH SPINACH AND BENGALI FIVE SPICE MIX (Muger Dal) Panch Phoran, the five-spice mix from Bengal works its magic on this lentil preparation. The spinach makes the lentil otherwise light in oil, seem decadently rich and creamy without any addition of cream or butter. The mango powder gives a nice sour flavor without taking away from the very delicate flavor of the lentils and spinach. In Bengal they would use mustard oil to make this daal, I feel the daal tastes just as good cooked with ghee or canola. Serves 4 3 tablespoons ghee or canola oil 1 cup yellow mung beans, picked, washed and drained 1/2 teaspoon turmeric 4 cups water 1 bay leaf 2 teaspoons salt, or to taste 2 firmly packed cups stemmed fresh spinach, finely chopped 1/2 teaspoon cayenne pepper 2 teaspoon panch phoran mix (Bengali five spice mix) 3 whole dried red chilies 1/2 finely chopped hot green chili, with seeds 1/2 teaspoon mango powder 1. Heat 1 tablespoon of the ghee or oil in a large saucepan over medium-high heat. Add the mung beans and turmeric and cook, stirring, 1 minute. 2. Add the water, bay leaf and salt. Bring to a boil and skim well. Then reduce the heat and simmer, partially covered, until the beans are tender, about 20 minutes. 3. Add the chopped spinach and cayenne and cook, partially covered, 15 minutes longer. 4. Heat the remaining 2 tablespoons ghee or oil in a small frying pan over medium-low heat. Add the panch phoran and the dried and fresh chilies and cook until seeds pop and the cumin turns a golden brown color, about 1 minute. Take the pan off the heat and stir in the mango powder. Pour this tempered oil into the saucepan with the dal and stir. Serve hot.

SPICY SQUASH AND BEAN STEW (Dhaansaak) Serves 6 to 8 This dish is my adaptation of the famous Parsee dish Dhaansaak. Haunting spices seem subtle and familiar at first taste, it is only minutes later that one experiences their warmth and full flavor. The back heat of this dish makes it hotter than the other recipes in this chapter. This recipe is a perfect one to make for a one pot meal. You can change the vegetables according to your taste and also change the proportion you use them in. This particular recipe is a great fall recipe but works well at most times. I often use whatever lentils I have at home. But the substance of this dish comes from the Channa daal which is a very distinct lentil in keeping its shape even after cooking for a long time. Serve this lentil with steamed rice for a hearty weekend lunch as one would have at the Bombay Gymkhana or any of the elite Clubs in Bombay, or for a festive dinner party. STEW 3/4 cup yellow split peas (channa dal) 1/4 cup yellow mung beans (moong dal) 3/4 cup pink lentils (masoor dal) 1 tablespoon finely chopped ginger 2 garlic cloves, minced 2 teaspoons garam masala 1 teaspoon turmeric 1 teaspoon cayenne pepper 1/4 teaspoon ground cloves 2 bay leaves 1 to 2 hot green chilies, chopped, with seeds 1 tablespoon salt 6 1/2 cups water 3/4 pound tomatoes, chopped 3 cups 1-inch chunks skinned and seeded butternut squash (about 1 small) 5 cups 1-inch chunks eggplant with skin (about 1 medium) 1 medium red onion, cut into 1-inch pieces 1 cup fresh or frozen corn kernels 12 fresh spinach leaves, stemmed, washed, and torn into bite-sized pieces TEMPERING OIL 1/4 cup ghee or canola oil 1 teaspoon black mustard seeds 1 teaspoon ground cumin 1 small red onion, finely chopped 1 garlic clove, minced Juice of 1/2 lemon 1/4 cup chopped fresh cilantro 1. For the stew, put the all of the dal in a large soup pot along with 4 1/2 cups of the water. Bring to a boil and skim well. Then add the ginger, garlic, garam masala, turmeric, cayenne, cloves, bay leaves, chilies and salt. Simmer, covered, until the dal are tender but not falling apart, about 20 minutes. Stir every now and then to prevent the dal from sticking to the bottom of the pot. 2. Add the tomatoes, squash, eggplant, onion, corn, spinach and the remaining 2 cups water. Return the stew to a boil, reduce the heat and simmer, covered, until the vegetables are tender but still hold their shape, about 15 minutes. Remove the stew from the heat. 3. For the tempering oil, heat the ghee or oil in a medium skillet or kadai over medium-high heat. Add the mustard seeds, cover, and cook until they pop, about 1 minute. Add the chopped onion and the cumin and cook, stirring, until the onion is well browned around the edges, about 5 minutes. Turn the heat down to medium, add the garlic and cook a few seconds. Now add the cilantro and stir. Add the lemon juice, remove from the heat and scrape the tempering oil into the stew. Stir well and taste for salt. If the stew is a bit thick (it should have a lightly thickened, velvety consistency), add 1/4 to 1/2 cup water. Serve hot.

South Indian lentils with Onions (Sambhaar) Sambhaar is the sauce served with Dosas (lentil and rice pancakes) in southerin Indian restaurants. There are as many sambhaar recipes in Southern India as there are households. This was one that my mother learned from my fathers bosses wife. My mother would make sambhaar with different vegetables depending on what was available fresh and what was necessary to use. You can substitute onions with small red radishes that are left whole or even pearl onions. You can also use any other vegetable or a mix of many. This is a great lentil dish to eat with rice and serve for a special party. The flavors are intense, the spicing very different from most anything people have ever eaten. SAMBHAAR POWDER 2 teaspoons black mustard seeds 1/2 teaspoon fenugreek seeds 2 teaspoons coriander seed 1 teaspoon cumin seeds 4 whole dried red chilies 1/2 teaspoon black peppercorns 1 tablespoon channa dal 1 heaped teaspoon urad dal LENTILS 3 tablespoons canola oil 1 teaspoon black mustard seeds 3 whole dried red chilies 1/4 teaspoon asafetida 8 fresh curry leaves 1 pint smallest possible pearl onions, peeled, or 4 small onions, quartered 2 hot green chilies, stemmed and cut in half crosswise 8 fresh curry leaves 1 1/2 teaspoons tamco dissolved in 1/2 cup warm water 4 medium tomatoes, coarsely chopped 3 teaspoons salt, or to taste TEMPERING 1 teaspoon black mustard seeds 1 teaspoon coriander seeds 1/4 teaspoon fenugreek seeds 1 teaspoon dried, shredded coconut 1/2 teaspoon cumin seeds 1 whole dried red chile 1 tablespoon canola oil 1/8 teaspoon asafoetida 1. Combine the mustard, fenugreek, coriander and cumin seeds, chilies, peppercorns, channa dal and urad dal in a small frying pan and dry roast, stirring, until the spices are fragrant and lightly browned, 2 to 3 minutes. Cool, and then grind to a powder in a spice grinder. 2. Heat the oil with 1 teaspoon mustard seeds, 3 whole red chilies, 1/4 teaspoon asafoetida and 8 curry leaves in a large saucepan over medium-high heat. When the mustard seeds crackle, add the onion and then 1 teaspoon turmeric and cook until the onions wilt, about 3 minutes. Add a little water as needed if the spices stick to the bottom of the pan to keep them from burning. Now add the spice powder and stir 2 to 3 minutes to roast the spices. Drizzle in a little water as the spices begin to stick to the bottom of the pan so that they cook evenly and don't burn. Add 2 tablespoons shredded coconut and stir 1 minute. Add tomatoes, tamarind water and salt and cook over medium-high heat 3 minutes. Add 2 1/2 cups water and the cooked dal. Bring to a boil, turn the heat down and simmer vigorously until the mixture thickens and the lentils break down, 7 to 10 minutes. Skim once the liquid comes to a boil to remove the foam that rises to the top. 3. For the tempering, combine the spices in a spice grinder and grind to a coarse powder (the powder should have some texture). Heat 1 tablespoon oil with the asafoetida in a small frying pan over high heat. Add 8 curry leaves. When the leaves begin to sizzle, add spice powder and turn the heat down to low. Add the spice powder and cook, stirring, until fragrant and dry, about 1 minute. Add the mixture to the sambhaar and stir. Serve hot. ,

Mike, I have posted a recipe for a Methi Poori (Fenugreek Puffy Bread) in the Indian flatbread thread. YOu may want to go see it and maybe you will make it this weekend. It is a great bread to eat and enjoy with most any meal. Methi Kee Poori

Methi Kee Poori (Fluffy Fenugreek Bread) Serves 4-6 Fenugreek leaves are great in that they dry very well. Panditji would buy large bunches of methi (fenugreek) and clean, chop and wash them and drain them on large white muslin sheets on which the methi would sun dry. This fenugreek poori is very tasty, flavorful and has a very sophisticated bitter flavor that makes it very subtle and rich in taste. These days, I am able to find fenugreek at specialty gourmet stores in the summer. You can either use fresh fenugreek greens or use Kasoori Methi (dried fenugreek) easily available at Indian stores. I would make these at a friends house in Bombay and then stuff them with some mango pickle and travel with these from Bombay to Pune. 4 cups all purpose flour 1/2 cup besan (chickpea flour) 1/2 cup rice flour 1 teaspoon chili powder 1/2 teaspoon garam masala powder 2 teaspoons salt, or to taste 1 cup chopped fresh fenugreek, washed and drained or 1/4 cup Kasoori Methi 1/2 cup warm canola oil for kneading canola oil for deep frying 1. Sieve the flours, chili powder, garam masala and salt into a large bowl. 2. Add the uncooked chopped fresh fenugreek leaves or kasoori methi and the warm oil into the flour mix. 3. Knead into a soft but firm dough. Keep dough aside to rest for 30 minutes to an hour, covered with a wet paper towel. 4. Make small balls like those for the pooris. 5. Roll these balls into 4-5 inch discs, and place on a platter in a single layer with Saran Wrap separating layers. 6. Heat oil for deep frying to a smoking point and then reduce heat to low. 7. Fry the methi pooris one at a time and use the back of your drainer to keep the poori gently pressed to ensure fluffing. Do the same with the rest. 8. Serve hot with most meals.

Besan Ke Parathe Serves 6-8 Panditji would make these upon my fathers request some Sunday mornings for brunch. When this happened, I remember feeling very lucky, since this flatbread is one of my most favorite one. I also loved those mornings as I enjoyed being able to feast on large servings of butter. Indian food is very light and very nutritionally sound. For the most part that is. Contrary to popular belief there is very little fat in our food. Having been created under the umbrella of Ayurvedic cooking, Indian food has very deep roots in food science and history. This is a hearty, crunchy and crisp bread that tastes sumptuous and fulfilling by itself or with yogurt. This flatbread gets really better with butter on it… it drinks a lot of butter since chickpea flour becomes a sponge. It will get better with the more you put. Spread as much as you are comfortable with, or none. 1 cup atta (whole wheat flour) pinch of garam masala salt to taste 1 tablespoon ghee 1/2 cup besan (chickpea flour) 1/2 cup chopped cilantro 3 hot green chilies, finely chopped 1 medium red onion, very finely chopped oil for shallow frying flatbread 1. Sift the flour, garam masala, and salt together. 2. Rub the ghee into the sifted flour, making the flour seem like very fine cornmeal. 3. Add the remainder of the ingredients into the flour and mix well. 4. Knead the dough with water for 5-7 minutes using the heal of your hands. The dough should be moist, soft and not sticky. 5. Cover the dough for 20 minutes with a wet towel and let it rest. 6. Take small balls of this dough, roll into 5-6 inch diameter circles. Rub a little oil onto each circle, spread it evenly over the surface of each chapatti. Now take a small knife, and from the center of the circle going towards the diameter, make a cut on the chapatti. Start rolling the chapatti onto itself as you would form a cone. Once the cone is formed, hold it as such on your left hand and with the right hand press it into a squashed round. Smoothen the ends of the round and set aside on a plate. 7. Repeat this till all your dough has been used. 8. Heat a heavy griddle or frying pan over med heat. 9. Roll the rounds into 5-6 inch diameter chapattis. 10. Place the chapattis on the griddle, once the top part looks opaque, flip the chapatti to start cooking the other side. After a minute take a little canola in a spoon, spread it over the side facing you and flip it for shallow frying. The chappati will start to sizzle some, keep pressing the chapatti from the top. This ensures even browning and makes the paratha crisp. Rub some oil to this other side now and flip and do the same. 11. Fry the paratha till it is a nice crisp golden color and immediately rub some butter onto it. 12. Serve hot with yogurt and chutneys.

Chapattis (Girdle baked flatbread) Serves 4 Chaptis are comfort food to most any Indian. No meal can compare to a simple home cooked meal of a vegetable, daal and chapattis. Light, nutritious they are a perfect accompaniment to an Indian meal, chapattis are one of a few things that bind India together. Across India they are made with very slight variations for most any meal. At our home we would call them Phulkas which referred to the fact that they puff up as they are made. Us siblings would enjoy getting our perfect ball, have my mom put some ghee on it and then enjoy piercing a hole on it from which the steam would escape. In winter times this steam would give us a moment of warmth followed by a tasty meal. And now in New York, most friends are most happy eating daal, sabzi and chapattis. 2 cups atta (Indian wheat flour) 1/2 teaspoon salt Close to 1 cup water for kneading 1. Combine the flour and salt together. Put into a bowl. 2. Knead the dough adding a half cup water into a well you make in the center of the flour. 3. Knead for close to 15 minutes using as much water as needed, The dough should be wet, soft and pliable but not sticky. 4. Heat a skillet over medium heat and place some flour on the surface where you will roll the chapattis. 5. Divide the dough into 12 –16 large marbel sized balls. Roll each in your palm into a smooth circular ball. Flatten these by pressing them. Coat these with flour and roll them out into a circle around 5 inches in diameter. 6. Place chapatti on the griddle and cook for a couple of minutes or until the top side seems opaque. Now flip the chapatti over and cook the other side for a brief minute. 7. With a tong, take the chapatti to the flame and bake on the fire till it puff up. 8. Serve hot with any Indian meal.

Bhaturas Serves 4-6 Bhaturas are very similar to pooris. These were eaten in our home with Khatte Kaale Chane (sour black chickpeas). As a child I remember being amazed at how a bread could ever be so tasty. My young cousin Vikram who was born and raised in San Francisco, would come to Delhi and ask for this as the sister of the football bread. He would refer to pooris as the football bread. Elastic and chewy, bhaturas are just a perfect accompaniment to chickpeas made with a tangy runny sauce or made hot and spicy and dry. Bhaturas and chickpeas are a heavenly match. I never question their partnership. I only enjoy their union and love sharing it with all I know. 4 cups all purpose flour 1 teaspoon baking powder 1 teaspoon salt 1 large egg 1/2 cup yogurt 1 teaspoon sugar 6 tablespoons warm water 1 tablespoon ghee or soft butter canola for deep frying 1. Sieve flour, baking powder and salt into a large bowl. 2. Add the sugar, egg, yogurt, warm water and knead into a dough that is soft but not sticky. 3. Rub the ghee or butter on your hands and continue to knead this dough to make it nice and pliable. 4. Cover the dough with a wet paper towel and leave in a warm place for 3 hours. 5. When ready to use, divide the dough into 12 portions. Shape each into a round ball. 6. Roll each ball into a 4-5 inch diameter bhatura and keep covered under wet papertowel in a platter. Like t he pooris, keep them in single layers with Saran Wrap separating the layers. 7. In a deep fryer or a Karahi, heat the canola to 375?F. 8. Place the bhaturas one at a time in the deep fryer and fry them till they are a light golden brown on both sides. You should use the strainger very gently to press the poori down as you first place it in the oil. This will ensure that it does not come up very quickly and also encourage it to fluff up. Be very gentle as it fluffs, since it can just as easily puncture. 9. Remove from the fryer and drain on several layers of paper towels. Serve piping hot with chickpeas.

Makayee Kee Pooriyaan (Fluffy Cornmeal Pooris) Serves 4-6 These pooris are very similar to the pooris you find in restaurants. The only difference is that they are heartier, tastier and very satisfying eaten by themselves with some yogurt and chutneys or pickles. 1 cup makayee kaa atta (cornmeal) 2 med baking potatoes, boiled 1/4 teaspoon carom seeds (ajowain) 1/2 teaspoon salt, or to taste 1 teaspoon canola oil for kneading Canola oil for deep frying Warm water for kneading 1. Peel and mash the boiled potatoes, set aside. 2. Sift the maize flour with the salt into a bowl. 3. Add the carom and the teaspoon of canola into the flour and mix it well. 4. Mix the mashed potatoes into the flour and with some warm water knead it into a soft pliable dough that is moist but not sticky. Spend a good 5-10 minutes kneading. 5. Moisten your hands with canola, take some dough, form it into large marble sized rounds. Roll these into thin round pooris. Set aside on a platter. Continue doing this with the rest of t he dough. Place the pooris in a single layer on the platter. You could spread some Saran Wrap between layers and use the same platter. 6. In a deep fryer or a Karahi, heat the canola to 375?F. 7. Place the pooris one at a time in the deep fryer and fry them till they are a light golden brown. You should use the strainger very gently to press the poori down as you first place it in the oil. This will ensure that it does not come up very quickly and also encourage it to fluff up. Be very gentle as it fluffs, since it can just as easily puncture. 8. Remove from the fryer and drain on several layers of paper towels. Serve hot with raita and chutney and pickles.

Degustation, What great questions you pose. I hope every member on this forum could take some time in answering these with their insight. Mine alone will not be anywhere near complete or enough. I think each region of India has different grains available as staples. And also different regions have different social and cultural practices. These dictate often as to what grains are used at what days. Many Indians fast during different days for different Gods. And these fasts have strict rules about what can be eaten or not. So, those rules also dictate as to what kind of grain flour is used in the making of flat breads. Different regions use different mediums of fat. And that also changes the flavor and style of breah you find in those regions. The produce that is available at any given season will also dictate as to what kind of stuffed breads are available in any given area. Like in Delhi and the other Northern Indian cities, in the winter months, in many homes, you will find great pea-stuffed pooris and parathas. In other Northern areas you will find Radish and Cauliflower stuffed parathas in the winter. Potato stuffed parathas (Aloo Paratha) are common throughout India in some form or another. The Punjabis do make them best in my opinion. They stuff them heartily and flavor them perfectly. I agree with you about Naan and Kulchas being better eaten at restaurants. I am hoping as well that Oliva can share her recipe with us. It will be a treat for all of us. I will share with you a recipe I have for Makayee Kee Pooriyaan. Chilas are thick Indian pancakes. Actually thinner than some of the chain-restaurant pancakes you will find in the US. But thicker than the thin homemade pancakes. Does that make sense? These are made from a pancake consistency batter. If you share your recipe.. I can tell you what I would do differently if at all anything. They are delicious and are evening snack food. I serve them with mango-mint chutney and they are perfect for the summer months. Eno ANtacid is used by many Indians in the preparation of the batter for making Dhoklas (The steamed caked from Gujarat. These are availbale at Dimple Chaat and also other Indian restaurants or some stores as well). I have never seen people using them for Idlis or Dosai, but have heard about it. Not sure how successful it is. I do have Eno's in my kitchen. Still waiting to be opened. Bajre kee roti/rotli - These are great. They are not very common in the more cosmopolitan cities today. But were eaten far more frequently in older times. Many Gujarati homes make them even today. IN fact at Dimple Chaat, every so often you can get them for lunch. They are very healthy. And actually many Hindus that fast and cannot eat wheat, will eat Bajre Kee Rotli. It tastes very good as well.

Coconut Chutney 1 cup coconut, fresh or desiccated 1/2 cup yogurt (additional 1/4 cup milk if using desiccated coconut) 1 inch fresh ginger root 1 tablespoon chopped onion 1 jalapeno pepper 1/4 cup cilantro leaves, optional 2 tablespoons mint leaves, optional Tempering: 2 tablespoons ghee or canola 1 teaspoon mustard seeds 1 teaspoon chana dal 1 teaspoon urad dal 1/4 teaspoon cumin seeds 1/4 teaspoon black peppercorns 1/8 teaspoon asafetida 15 fresh curry leaves, or 20 dry 1 dry whole red chile pepper 1. In an electric blender add the yogurt with coconut, ginger, onion, jalapeno, cilantro, and mint. Blend until finely pureed. Leave in blender. 2. Heat the ghee or canola in a very small frying pan. When oil is hot, add the mustard seeds and chana dal. When the seeds begin to splatter add the urad dal and the remainder of the ingredients. Fry until the dal and cumin seeds are a nice golden color. 3. Immediately pour the ghee into the blender and blend for another few cycles. Pour the contents into a bowl. Add salt and taste. 4. Refrigerate and serve the chutney chilled. The chutney keeps for at least a couple of days. Note: If you need more liquid to blend the ingredients, add more yogurt or milk.

Thanks Oliva! Makai Ki Roti and Sarson Kaa Saag can be had at Bukhara Grill in NYC. In fact Eric Asimov had taken me to this Deli called Eat Again Deli in Chelsea. It is a spot frequented by several Indian Sub-Continental cab drivers. At the Deli we ate the Makai Ki Roti and it was even better than at Bukhara. Oliva, Do you mind sharing the recipe with us? It is a very rich bread. And needs lots of butter. I hardly ever make it. But when in India in the winter, I absolutely must eat a few days worth. And yes seeing village women prepare tandooir breads sitting on the street side is fascinating and humbling. Any and all arrogance one would have for restaurant food and grandeur is lost looking at the brilliance of these womens eyes, their magical hands and their zest to feed others. It is in short as good as life can seem. In poverty, in meager surroundings, in heat or cold, these simple folk are able to celebrate like we could not even in the most rich setting. I always come back wondering what it would take for me to go back to such bliss. Or even if I can ever really be as happy in reality with so little? Am I too rotten and spoiled? What flatbreads do you make at home Oliva? WHich kind would you prepare when entertaining at home?

Toby, Your question is amazing in its complexities. Not dissimilar to what one would attribute to a palate. In your post itself like many answers. Your post and the quotes therein, even as they question, have in them answers that one would need. I will have a nice night, pondering over your post and the many issues it raises. Thanks for posting such a great post this time of the day. It will leave those that read it now, with wonderful thoughts and much to digest.

Malabar Shrimp Curry Spice Powder: 2 teaspoons mustard seeds 1/2 teaspoon fenugreek seeds 2 teaspoons cumin seeds 1 whole dry red chili 1 teaspoon turmeric 12 oz. Raw shrimp, cleaned and shelled 2 medium red onions, finely chopped 3 cloves of garlic, finely minced 1.5 inches ginger root, finely minced juice of 1 lemon 1/2 cup dessicated coconut, ground into paste with 1/2 cup milk 3 tablespoons canola 1. Heat the oil in a heavy bottomed pan. Saute the onions in the oil for 15 minutes, until light golden in color. 2. Add the spice powder, garlic, ginger, and the shrimp. Saute for a couple of minutes. 3. Add a little water and cook until the shrimp are pink. 4. Add the salt to taste, lemon juice, coconut milk and enough water to make a thick sauce. Simmer for 3 minutes. Do not let the sauce come to a boil. Serve hot with rice.

I had three large glass full yesterday... It is delicious. Will post a recipe for you in the next day or so. Will make some and measure it out..

What is Kuchela KJohn?

You asked for this did you not KJohn??? Keep us posted on how it comes... It is a great dish. Sandra, I remember you posting somewhere that you liked this as well. You can skip the cream if you choose to make it lighter and add milk instead.

I am not aware of a book you can buy just on chutneys.. maybe we should do a thread on them... want to start one.. I am sure everyone that browses around .. can share a recipe.. and soon we can have our own collection. Coconut Chutney: Coconut Ginger very small amount of onion yogurt asafetida black peppercorn dry whole red chili cumin seeds fenugreek seeds curry leaves mustard seeds urad dal chana dal I take the coconut and blend it into a thick chunky sauce using yogurt. In very little ghee or oil, I fry all the spices and the two dals. When the urad dal (white gram bean) is gloden in color and the mustard seeds begin to crackle, I add the mix into the coconut paste and blend till smooth. If you are adding mint or cilantro, you can add them with the coconut and yogurt and blend. Add salt to taste. That is the very basic recipe. I will see if I can make some in the next few days.. Will then measure and give you a working recipe.

You can make it with fresh coconut and or dried dessicated coconut. I have equal success with both. Most friends, even the most tedious and clever can never find out the difference. Indian stores have dessicated coconut available. It is sold either ground or dessicated. You can use either. The dessicated one would be somewhat better for it gives a better texture. More coarse. Dessicated coconut in Indian stores is usually not sweetened. Unless of course you but it identified as such. I always keep this handy in the freezer. I often even make my own coconut milk using dessicated coconut. Most often, the milk is even tastier than you usual Goya coconut milk.

My favorite chutney in the whole wide world.... maybe tomatco chutney and gongura chutney come close... But coconut chutney is amazing. Mike, chutneys can add heat or calm the heat.. depending on if they are served hot, sweet or sweet and sour. Have you had coconut chutney before? What was it like? I love it with Dosai (Indian style crepes made with rice and beans) and Idlis (rice and bean steamed cakes). I also like it both plain where it is spicy but all coconut and at other times I love it with cilantro and or mint added to the coconut with all the spices.

Try grinding them in a Oster Spice Grinder attachment to fit their blenders. They work very well. You can easily buy ground fenugreek seeds at Indian grocery stores. By the way I love your addition of kasoori methi to mashed potatoes... Wow! Maybe that can make me love mashed potatoes. For a potato fan, mashed potatoes are the only way I cannot ever eat potatoes.. very uninspired to me. I love the Bengali version of mashed potatoes called Aloo Bharta... They make them with mustard oil, green chiles and cilantro added to the mashed potatoes. Deeply addictive.

Recipe is above Suzanne F. Buy whatever kind you want to buy at an Indian grocer or even the internet. At www.namaste.com Just deep fry them reading the first post above or roast them or even grill them outdoors or cook them in the microwave. They are very easy to make.

Rich, I have started a thread on papad... Maybe you want to add to it? Papad

Papadam ( Papad) are round lentil-bean wafers. These are made with the flour of lentils or beans and have spices in them. These are a great "finger food" as they were called in the British style clubs. As one lounged around these clubs in the evenings, sipping Gin and Tonic, papad would be the munchie of choice. What we see in restaurants today, the service of papad with condiments, is not truly Indian. I am not certain where it began, but certainly not in India. Papads are available in most Indian stores. You get them dry in packages. Either plain or spiced. Some are large discs, other very small. Some of the very small ones are meant to be deep fried. In the North of India, we most often roast them on the stove top, or in restaurants over a grill placed atop a tandoor. They are eaten with Indian meals to add a texture and new flavor to the complex meal. The crunchiness and savory taste provided by Papad to even the most humble meals is a winning addition. Papad were traditionally made at home. It is easy but a very laborious method I am told. And also requires large hours of sunshine. The doughs made with the various choices of flours are very soft when being rolled but become brittle and dry as they are left out in the sun over muslin sheets to dry before being packaged. If you are deep frying papad, make sure you have at least 3-4 inches of oil in the deep fryer. The entire process of cooking a papad in this method takes no more than a few seconds. You must heat the oil to 375?F and then fry the papad. Remove using a slotted spoon and drain on paper towels. To dry roast papad, use flat tongs and hold the papad with them over the flame. Turn the papad quickly and frequently to cook them evenly. Always rememebring that there should be few if any black spots. Thus the frequent turning. As soon as the papad changes color and begins to curl at the edges, it is done. Make sure t hat the center of the papad is also cooked and has changed color. I have had reasonable success with cooking Papad in the microwave. The time it takes depends on your oven. It can take anywhere from 30 seconds to a minute. But it requires a lot of careful watching and errors before you figure out the best timing and way to do it.