Suvir Saran

I will be making Chutneys, Pickles, Stir fried rice dishes, sour lentils, grilled veggies and meats, lots of Nimboo Paani (fresh lemonade), Gingerale, Panna (green mango drink), Lassi, Cold Coffee, Kulfi, Amrakhand (Hung yogurt and mango dessert, like a mousse), Green Chutney Potatoes, Lots of Chaat dishes and the list goes on. What do the others make? Simon what did your parents have in the summer in Calcutta? Do they ever talk about those dishes? Would be great to hear their memories of that season and the foods that were prepared in it. If you care to share, I am sure many of us would be thankful. I would be for sure. Are there restaurants one should rather go to in the summer? Are there dishes one should order in this season?

Screw pine plant to me is very similar to the Bromeliaceae family plants. Pineapple is one such example. I saw both in the Singapore Botanical Garden. They are very similar. In fact the essence we talk about her comes from the bract that is quite similar to the pineapple. The plants are very small and have succulent leaves and water in the center. The bracts are very brilliant in color if I remember correctly.

What makes them so? How do you make them?

Indian rice dishes are to me, simply lost children of Persian rice preparations. I think the Iranian preparations are much better. I had an Iranian friend in Bombay, his mother would prepare these rice dishes that were Jannat (heaven) on earth. I could not enter their kitchen due to the mardaaana/zanaana partition or else I am sure I would have been exposed to what they do differently. One does not find them prepared in their brilliant manner at restaurants at least in NYC. For that matter, I have only had Pulaos here but at other Middle Eastern restaurants. They are a shame to the very genre of Pilaw/Pulao/Pilafs. Would you share a recipe for a pilaw? I am sure we all have much to gain here. PS: Mardaana ( Male) Zanaana (Female)

Your recipe Degustation does sound more like mine. And yes I prefer to par-cook the rice. And cook the chicken separately and then to layer the rice. Or you can also cook the chicken with a little extra sauce and then to that I order par-cooled rice and bake the rice in the oven in a sealed container. I cook the rice in the oven at 300?F for 30 minutes, let the rice sit in the oven turned off for another 10 minutes and then you open and serve.

In India there are a few accompaniments that go with biryaani, one is just a sauce in which the meat has been cooked. What many chefs do is make extra sauce, and remove some before layering the rice so there can be gravy to be eaten when the biryaani is served. Other traditional accompaniments are Raita and Kachumbar (salad of chopped tomatoes, onions and cucumber dressed with limejuice, cilantro/mint and green chilies. In some homes they would also serve Biryaanis with a sauté of some crisp crunch seasonal vegetables. In my home we would serve them with a Raita and Kachumbar and also some Karaaree Bhindi (Okra Chips). And of course Chutneys and Pickles.

Wilfrid. While your recipe may not be exactly what Indian chefs may do, it is very close. Rachel, In India of old days, goat biryaani was the favored one. Chicken existed and was actually more commonly prepared. But goal biryaanis won the higher place in the mantle. Shrimp Biryaani is a new age dish. But now quite common. Rachel there are many recipes on the Internet you can get. I think the recipe in Julie Sahnis cookbook for Chicken Biryaani/Pulao is the classic way. In fact mine is very similar. All you need to do is find her recipe, reduce the fat by half and the cooking time by a third. I cook the boneless chicken breasts for no more than 7-8 minutes on a medium high flame and then add the almost cooked rice and bake for a half hour in the oven pre-heated to 300?F. Vegetables are never added into Lamb or Chicken Biryaanis. They are always just meat, rice and spices and sometime fried onion crisps and fried fruits and nuts. But there are as many biryaani recipes in Indian homes as there are chefs. I am sure other members will have their own version of biryaani and their own thoughts. Like Wilfrid, I am looking forward to hearing what the others do. Wilfrid, please let us know what happens with your biryaani. I would love to know how it came out.

How do you make your favorite Chicken Biryaani? Where did you get the recipe from? What makes it good? Different? What restaurant serves the best Chicken Biryaani?

Kewra is the essence of the Screw Pine flower ( name is pandanus ) and thus the name Pandana. Check the link below if you are curious Screw Pine

And yes the dish is of Moghul Origin.. or at least what I am told. I am not sure what Pandana is... Is it Kewra? Can someone help us here? Will check google now and let you know.

Adam, Your recipe is exactly what I use to make Meethe Chaawal or also called Zarda Pulao. We use basmati rice, raisins, pistachios, almonds and saffron. Traditionally Kewra, Screw Pine essence is used. And of course sugar. Indians serve it with the entrees and some like me eat it as a snack and also a dessert. IS this how you make yours?

Does anyone ever make them? Eat them? How do you make them? Do you add nuts and fruits to them? Saffron and or Kewra? PS: Kewra is screwpine essence.

I picked it up from the chat in the NYC Board. Here is the link Robert Sietsema

I am glad you enjoyed it Priscilla. You can use half the cinnamon of you choose to. Or you can add more cardamom. It all depends on your taste.

Thats right!

You did post Matthew. On the first page. Below is what you said. mamster Group: Coordinator Posts: 481 Joined: Aug. 2001 Posted: May 09 2002,00:58 ------------------------------------------------------------------------ I feel like a snob saying so, but I never have any expectations for tropical fruit outside the tropics. (Sometimes I am pleasantly surprised, though.) The best way to enjoy mangoes (and papayas) here in the frozen North is unripe. Green mangoes have a wonderful sour edge, and green papaya is a bland vegetable with good crunch, makes a world-beating salad. Are green mangoes and papayas used in Indian cooking? I know them from Thai cooking, mainly. -------------- Matthew Amster-Burton Coordinator, eGullet Pacific Northwest board Publisher, mamster's grub shack

Mirchi 29 Seventh Avenue South 212-414-0931

And what did the book tell you Tommy? Would you care to share? And what does the book tell you about Mr. Bollywood?

Is that what they call NYC now... Bollywood? I know we have many Indian restaurants in this city.. but did not know when this label was affixed to NYC smarty pants.

I love the Embarcedaro farmers market. And yes those peaches and nectarines are as good as they get. I love how the market has them in many stages of ripeness. I also love the salsas they make and sell.

That easily swayed, eh?

Yvonne, YOu and I have similar favorites. Though I do like their Bhel Puri and Ragda at good days a lot. I have had some bad experiences with the Boti Kabab. The Jaipuri Laal Maas made with 20 whole dried chilies is excellent. Chicken Taka Tak is great. Also a good production for diners to enjoy. The spinach bhaja (pakoras) are excellent when crisp and drained well and fresh. I love how thin, crisp and light they are. I have not tried the pickles and Kalustyans. WIll have to go buy them. Thanks for the lead.

And it has been a part of my long past. Tamcon that is. And you are welcome.

And I do think adding some almond flour and a little more besan will help get the texture to be like you want it.

The ancient Chinese and Indian consider pure silver and gold leaves healthful. Can they be used? Certainly. Millions eat it in India and many times each week.