Suvir Saran

Priscilla, While certain Indian chefs may make kulchas at home, they are usually a food eaten outside of the home. I am sure the other members in the Forum will share their experiences. Mine have not been very good. I prefer eating them where they are great. A mediocre Kulcha is still bad food to my taste. But like you, I crave them and hope someday I can learn how to perfect them at home. I end up making pooris, bhaturas, parathas, chapatis and even berwins (pooris stuffed with lentils).

Mike, I just realized how just in the last few weeks... if you go through posts on this forum, you will get a very myopic insight into the regional aspects of Indian cooking. Each member here brings a very unique flavor to the forum. While certainly most of them are able to understand and cook and enjoy all the many regional foods, they have grown up with a bias towards one or the other. Maybe not.. but they can explain that with their own words. I have enjoyed learning from each of them... I will take the risk of stating that which I feel have been my understanding of each of their strengths. Simon Majumdar - Bengali Cooking while certainly he has a great knowledge about many other regions and foods. Anil - This man is hard to narrow into any category.. But I feel he would know more about Gujarati food than many of us ever can.. he also has shown amazing insight into Bengali cooking. Polly - The little I have read from her has had a slant towards South Indian cooking. I know her living in Australia must give her so much more of diverse knowledge. I envy her. Oliva - Again, I am yet to have a lasting impression, but she seems to be concealing a great deal of knowledge about the foods of North Western India. I also am judging this by my assumption that she is either from Pakistan or born to parenst from there. I may be altogether wrong about this.. But these are my thoughts. And as with anything, I will be humbled but happy to stand corrected. Vivin - A globe trotter that he seems, I also know has a whole lot to offer with his having grown up in the home of Delhis premiere restaurant family. Certainly he would take for granted many things that are novel to many others about the foods of Delhi and Punjab. And then we have the independently tutored and self trained and self-motivated brilliance added to the forum by Sandra, Toby, Hasmi, Jaymes, Sobaaddict, etc etc... I am sorry that I am unable to name every name.... These members have shared their unique ability to have taken a cuisine that they may not have grown up with, but have mastered with their desire to explore. I often feel this latter group has an edge over people like me. We take for granted and often do not challenge many things given to us. SO the magic of many small nuances of cooking can get lost. But to the novice, it is all a discovery that comes with great many surprises. As you read the threads around this forum, you will begin to understand how diverse India is and how different people react so differently to the same thing. It is wonderful to have such diversity. It is exciting and makes for a long journey full of entertainment.

Balti Boti Kabab is from the Baltistan region. These are recipes that come from India's North West Frontier. Maybe you want to start a new thread on that dish. I am sure between the collective experiences on this site, you will get a lot of information on that dish. I did start a thread on fenugreek/methi. Fenugreek/Methi And all the best with preparing for these recipes.... if you need substitutes for spices or help finding any, feel free to post here... I am sure your questions will get answered. You may want to read the two threads below for an introduction to Indian cooking. Add to them any relevant questions you may have. Getting to know Indian food History of Indian food The above threads will give you an extensive general overview of Indian food. Indian cooking is very regionally biased. In fact with India having more languages and dialects in one country than all of Europe and North Ameirca, it should give you a decent idea of what diversity you are trying to explore. India also is home for at least the people of over 8 religions. Indians can look as different from one another as one would find in comparing an African American from a Caucasian American. And of course a large chunk of India's 1 Billion plus populace fits somewhere in between. It's climate goes from being similar to the American to being tropical. So of course there is great regional difference that has been created by such geographical variances. Spices are what are common, but produce and meats change. Cooking medium (fat) changes from region to region. Yes there are parts of India where lard is used. In others mustard oil, in others sesame oil, in others peanut oil, in others coconut oil, in others sunflower oil and so on and so forth. As for Indian potatoes.. I find them closest to the red potatoes you get here. Our white potatoes are very different. I have yet to find a close match. SOme times I find the fingerling potatoes in the farmers market as being close to the ones I grew up eating. We mostly use red onion in indian cooking. Also we use shallots a lot. But most chefs identify them as being small white onions.

And how can I forget... Fenugreek is also an essential ingredient in the Curry Powder mix. Also it is an important ingredient in the Sambhaar Powder mix.

Fenugreek (Trigonella foenum-graecum) Fenugreek is one of the most respected spices and herbs found in India. The seeds are used as a spice. The leaves as herb and more often as a green. Indian mothers are given fudge like desserts (laddoos) with fenugreek seeds in them. It is believed that they are great for a lactating mother. And also provide healthful benefits for the child. Mothers are traditionally fed these "laddoos" for 40 days. It is an annual that grows in the milder climate Indian regions. The leaves are beautifully oval shaped. They have a prominently pronounced vein in the back. The plant has small pods that contain tiny seeds. I have often found it at Balduccis. It is an easy plant to grow. The seeds are small but pungent in a bitter and lingering way. The flavor lasts and will exude the potency of its inert oil long after the initial bite. The seeds are beige-ochre in color and have a tiny groove running across them. They are most often used in Southern Indian cooking, but have been adapted across the Indian landscape for their healthful properties. In my pantry I always keep whole seeds. For some recipes I use powdered or coarsely crushed seeds. But I do that to recipe, using my Oster spice grinder. This ensures great flavor all the time. If you cannot find fresh fenugreek leaves, you can always buy "Kasoori Methi" (even Qasoori or Kasuri) at the Indian grocery stores. These are dried fenugreek leaves. In India it is believed that Fenugreek aids in digestion and relieves flatulence. Hence it is given to lactating mothers. The anti-flatulence properties help the baby that will have flatulence easily. It works wonders. My sister's son who is now 2 years old, was lucky to have been a guinea pig with this experiment. He reacted positively and it helped my sister a lot since he cried less. The other Indian belief is that fenugreek contains a chemical that promotes lactation and helps a lactating mother express with ease. In fact Indian farmers even feed the seeds to cows for increasing the production of milk. In India fenugreek was also used as a contraceptive. But I have only heard of this procedure. Never known of anyone having used it in these times. Fenugreek seeds are an essential Pickling spice in the world of Indian cooking and pickle making. The leaves are used in several curries and vegetable stir fries.

Rich what other fish have you used successfuly with Indian food? What sauces do you make? Are you using a cook book when you make Indian food.. or are these recipes you know from elsewhere? Simon, thanks for the recipe. Seems like you are pretty much starting with the famous wonderful Bengali Panch Phoron. I use it a lot in my cooking as well.

My co-writer also loves anything with fenugreek. Methi that is. In fact in many Indian homes, the cooks often add just a teeny weeny bit of Methi to spinach dishes. It adds great flavor to the spinach sauces. Will post a recipe for a Vindaloo for you. Hope you can cook and post about the experiences soon. Cannot wait to hear how you interact with spices and this new way of cooking. I am sure as an experienced chef you will find it very easy.

So you like bitter things... If you ever come to NYC.. do let me know.. maybe I will volunteer to make you food and deliver where you are staying... I love bitter stuff now.. as a child I hated those things... Albeit, Methi Aloo. Fenugreek = Methi In Methi Aloo, very often dried Fenugreek leaves are used. These are called Kasoori Methi. You can find them in most all Indian stores and also online at namaste.com I always have my mother bring me dried fenugreek leaves from home. Panditji cleans the leaves, chops them and dries them just for me. They are great. But the pacakged store brought ones are equally good. I usually begin by heating a tablespoon or two of oil in a wok. To that I add cumin seeds and whole dried chilies. A little asafoetida just as the cumin seeds start to splatter. Then I add the potatoes. I saute them till they are beginning to get color on the edges. At this point I add the kasoori methi. Fresh if using fresh. I cook covered over a very low flame till the potatoes are cooked through. I use baby red potatoes. When the potatoes are cooked, I uncover and cook for a few minutes to make them crispy. I add a pinch of garam masala. Salt to taste and serve with chapatis (Indian flat bread). Pita is fine as well. I also add some crushed red pepper with the cumin seeds when cooking for just Chuck and myself. They add a great depth of flavor. The heat is excellent with the sweet-bitter flavor of the dish.

Please share t he recipe with us.. I am sure all of us will be learning a great new one. Please Jaymes!

Simon, How do you make the sauce you mention above? It sounds wonderful. Are there any "jol torai" (seafood) recipe you have from your Tarmar?

The apples and grapes seem a wonderful touch Bushey! I will make some of your recipe tonight... Have left over roast cornish hens.. will put them to good use. Thanks!

What a great idea... maybe we can ask Bukhara Grill to do that.... Vivin.. want to call your friend Raja??

You are very kind Hasmi. You made my week.. Maybe even the Month. How generous you are. I will PM you a recipe or two for Keema. Maybe your husband can enjoy them. Please send me notes on how the recipe worked for you. These are two recipes from my cook book that is due next fall. What Keema recipe do you use? Or have you not made it yet? What are your other favorite dishes? Maybe you can start a thread about them? It would be interesting for all of us as well.

Vivin has given you every secret I had for a veggie BBQ

And what is Chicken Pasanda for you Vivin? How is it prepared in places where you eat it? Does it come out the same way in different cities and or restaurants?

Aloo Methi... wow! Where did y ou eat that? What restaurant? I am yet to find it in most restaurants around NYC... Some have it... and as specials. It was my favorite dish growing up. I love potatoes... and I love Methi. This was heaven at every bite for me. Methi is fenugreek for those that care to know.

Crab Curry 4 Large Crabs, preferably Sri Lankan Crabs, cleaned and divided into 4 portions 1 small onion, finely diced 1jalapeno pepper, finely diced 1 teaspoon turmeric powder 1 tablespoon curry powder 1/2 teaspoon cayenne 1 teaspoon fenugreek seeds 16 fresh curry leaves or 24 dry 2 inch fresh ginger root, finely diced 2 cups water 4 cups coconut juice of 1 lemon 3/4 teaspoon salt, or to taste 1/2 teaspoon black peppercorn 1. Add all the dry ingredients with the crab into a bowl and marinade for 10 minutes. 2. Add the water and bring to a boil. 3. Add the coconut milk and bring back to a boil and simmer for 20 minutes. 4. Add the lemon juice, salt and peppe and stir till you are ready to leave. 5. Remove from heat and serve hot with price.

Bux, An aunt of mine would make open faced curried chicken sandwiches that seem to have been made with a chicken salad very similar to what you describe. And yes I always made the Mayonnaise with her. It was worth the extra effort. Which by the way is nothing if you have a food processor. My mother made the mayonnaise by beating the ingredients with her hands. I was lucky to have grown up knowing these comforts that we often take for granted.

Kalustyan

How do you rate them? Are there winning items available through them? How do you rate their chutneys? The store-brand that is. Do you buy their packaged foods?

I like Bux would also like to know more about Kalustyans and its products. Maybe we should start a thread on them on the Indian forum???

I have left the grilling time with a question mark for I have yet to test the recipe on the grill. I have timing for the tandoor and that does no good for most. If someone does grill the hens outdoors, would you please share that time with us. Thanks.

You are most welcome and thanks. It will become a favorite of yours if you try it. It is really very easy and just so simple and nice. As for the salad, I forgot I often throw in some candied ginger with the greens. Also when I have fresh okra available, I make Okra Crisps and use these as a garnish. A kumquat and balsamic vinaigrette is also wonderful with the warm chicken and the greens.

What fish do you use Polly? And are there any favorite Indian fish preparations you have in your repertoire? How do you usually cook your fish dishes? Do you make the sauce separately and steam the fish in it? DO you bake the fish? Saute it? So many Indian restaurant style fish dishes are over cooked and bad. WOnder what your experience has been.

Beachfan, Dimple is very humble in setting. The food is great for street foods from India. The restaurant is not what one would go to with a date or even to celebrate any special occasion. You will be happy being there with a spouse or a date if you really wanted to experience just a good food place. Order Chaats there. These are dishes on the first two pages of the menu. They are prepared by the women behind the counter in the front half of the restaurant. You can look at the Dimple thread in the Indian forum for more details.