Suvir Saran

Priscilla, Are you sure you are not Indian or Pakistani? You seem to describe the rice beautifully. That is exactly what we sub-continentals are looking for when cooking the Khare Masale Ke Chaawal (rice fried with whole spices and then steamed). A long wavy afterburn.

Jaybee, Are the green ones in brine? I have only seem some in supermarkets. I never find them fresh, so I never have them. Just curious to know. Thanks.

Wilfrid they are part of a transition as the peppercorn ages. In fact the creeper often has some green and some pink and some very light in color.. almost white, all at the same time. In short black, white, green and pink peppercorns are all from the same vine, Piper nigrum. They are only picked at different stages of their maturing. There is a second kind of pepper we get in India and now one sees available here called Piper longum. This is a grayish pepper that resembles a caterpillar. In fact the word pepper is derived from the Sanskrit word for this plant, pipali. But the white ones you find in the spice stores are black ones that have been soaked in water and the outer skin is removed. The darker inner corn is dried till it bleaches to white. Peppercorns are considered the King of Spices. In fact in old days this spice was traded as currency. It was the demand in Europe for the Indian peppercorn that made Vasco da Gama discover a sea route to India. In India we believe that the larger the berry the more intense the flavor. Peppercorns are used for their deeply woody quality as also the pungency and aroma. Since pepper is quite neutral in flavor, it can be used successfully with both savory and sweets. In India we use pepper teas to cure flatulence. Pepper is also used to treat colds and coughs. In India white pepper was usually used in sauces that were cream based and you would not want the black powder to show. White peppercorns are not as subtle as black. So, they are used in small amounts. In Goa and in some southern homes, one would find sauces where fresh green berries are added into stews and sauces. Most often people do not even stop and give credit to the spice, as they take it for granted. A few berries added into a cream sauce can give a very wonderful peppery aroma and some heat as well.

Thanks Rachel. What do we know about peppercorns? How do we use them? Do we love them or not? Where do they come from?

Has anyone been to Mela in Ridgewood?

Lullyloo, Eat Again Deli 164 9th Ave. (Between 20th St. & 21st St.) It is a Deli that serves Indian food as well. Indian, Pakistani and Bangladeshi cabbies stop here to eat between fares. It is diagonally opposite from Le Bergamot, the lovely French Pastry Shop. After your Indian meal, you can stop by Le Bergamot and get a Financier (sp?). They make them very well.

What do you know about peppercorns? Is there a particular was you use them? How do you decide which to use (black, white, red or green)? Any peppercorn stories to share...?

Now that you have taught me how to do this... I was only kidding. Thanks Rachel.

I will learn to do that Mam.

Sheer Khurma is a vermicelli (very fine Indian vermicelli) pudding. Ghee is clarified butter. I take Half and Half and reduce it by half. In a wok I take ghee (clarified butter) and sauté chopped pistachios, almonds, charoli nuts, chopped pitted dried mejdool dates, and raisins. Set them aside. In the same wok I add more ghee and fry the vermicelli till golden brown. Set aside. In a small frying pan, I toast some saffron strands till dark red but not burnt. Toss the strands into a mortar and grind into a fine powder using the pestle. Set aside. When the milk is reduced, add the vermicelli and the nuts and dried fruits. Add half the saffron and cook until most of the milk is absorbed. Remove from flame and chill. Take a tablespoon or two of heavy cream. Mix the saffron powder into it. Garnish the chilled bowl of sheer khurma with the saffron cream. I also use toasted and powdered pistachio for a garnish and some gold leaf. PS: Indian vermicelli can be found in Indian stores. I use the lighter noodles and the brand imported from Pakistan. It is finer and nice to cook with.

Eric Asimov found a place called Eat Again Deli in Chelsea that serves Sarson Kaa Saag and Makai Kee Roti. Correct never eaten at dinner. Too heavy. Correct also about Sarson kaa Saag being all mustard greens. But exceptions are frequently made.

Are there favorites you have for eating good Indian food in Jackson Heights? What dishes are especially good at these restaurants? How often do you dine there?

Pan you are right in some ways. But when I go out in NYC, I tend to not be very fussy. I enjoy the mere fact that I am not cooking for dinner. Jackson Diner is great. I too can be pushy when I have to for service. I did so last night, since we were really one of at the most 3 tables. At one point we were the only table. It was exciting to have a South Indian restaurant so close to home. And the Dosas are good. I will go back. Thanks for the lead. Keep me posted on the other restaurants around there. There seems to always be such activity on that block.

Indians are known to make it with spinach, mustard greens, fenugreek greens, a mix of each of them... or even dill at times.

And Rachel I was pulling his leg and teasing Jason further. Though I love to cook and it will be a pleasure for me to do so when you are ready and up for it. Look forward to the taste of the sorbet. Sounds great.

Patrice did you read the thread thus far? Does it help at all answer your questions? Shall we start a new thread? What do you want to know?

Wow.. Rice pudding with carrot juice... Tell us more about this Patrice. The date tarte tatin sounds very nice too. What would be a few desserts that you make that you think would pair well with Indian food. What makes you choose them?

So Tonyfinch it seems like you had Makke Kee Roti and Sarson Kaa Saag (Flatbreads made with cornmeal and Mustard greens) It is a typical Punjabi dish. In fact it is very famous and one of the most sought after Punjabi dishes. Mustard greens are in season in the winter and in Punjab they make them with butter and few spices. The end result is a very creamy and tasty green puree that is eaten with Makke Kee Roti. Some families, like mine, add a little spinach to the mustard greens, some fenugreek leaves and green chilies. I have never heard of mint, but that sounds great. What restaurant was it in Phuket? When I was flying from Singapore to India, I had a Sikh man sitting next to me. He owned an Indian restaurant in Phuket I believe. And he had told me his was one of the oldest and most famous ones. We traded e-mails and in fact he sent me mail just a few days back. I was amazed seeing this man. He is third generation Thai. That entire region is fascinating. It is hard to keep track with how quickly demographics change when it comes to the ethnicities of the peoples of that area. Another thing about Makee Kee Roti, we eat it with a lot of white butter. Sweet butter smeared on top. Cornmeal has a way of absorbing a lot of butter. And it also makes the bread easier to digest. Corn meal can dry the insides of the stomach. The extra butter helps to make sure there is enough grease on the grains. Some would call Sarson Kaa Saag one of the most important Punjabi vegetarian dishes. Thanks Tonyfinch for sharing this with us.

Dimple Chaat, May 25th, 12 Noon List of people confirmed: Degustation Damian Sandra Levine & Husband Suvir Saran Please let me know as you check your calendars. I will add your name as and when you let me know. Thanks.

Then you must go to Moustache. And yes I look forward to joinin you at Dimple. And we will request Masooma to make us some of the hot chilies. Any others joining us?

Where do you live Miss J? Tell me about you.. Do you eat a lot of Indian food… do you cook Indian food? And no I was not teasing. Mirchi Ka Saalan/Salan is a curry from Hyderabad, in Southern India. Mirchi (chili pepper) and saalan would typically mean a style of curry (sauce). I make the sauce with a sauté of onions, ginger and some garlic. Fry them till they are a light brown in color. To this I add a paste of ground Indian poppy seeds, sesame seeds, coriander seeds, peanuts and coconut. Add a very little amount of turmeric and a stalk of curry leaves. Fry for another minute or two. Then I add some yogurt and fry till the moisture is evaporated. If you want the sauce even sourer, you can add some tamarind paste or water. Once the sauce is of desired consistency, I add to it a mixture of hot and sweet chili peppers that I have blanched in hot water to soften and also to make less hot. I cut the peppers in bite-sized pieces. I mostly use bell peppers but also add different hot peppers to the mix for flavor and heat. Add very little water (tamarind water if using that) or plain, stir to mix the sauce and the chilies and cover and steam for a few minutes to soften the peppers some and also to meld the flavors. I eat the dish with either biryaanis or even pita bread and some kachumbar (salad of onions, tomatoes, cucumbers and hot peppers in chili spiced lemon juice).

Saag in northern India can be made with Spinach or Mustard greens. In Kashmir they make it with Haak. I wish I knew what Haak is in English.. when it comes to my mind.. I will write it. I know it is available in groceries here. In Bengal the word Saag has yet another meaning... I am told it could be the generic word for vegetables. Maybe Simon or our other Bengali members can help us here.

Moustache is open for lunch Sunday. Go late.. and remember.. this is not a lunch place. They open it for lunch for neighborhood die hard fans like me. Not a scene at lunch time. But still as good.. in fact better in my book.. for it is not too crowded. Monday lunch would be good as well. If you like hot things.. ask them for Harissa (hot chilies in oil and with spices). They make it in house. It is the tastiest harissa I have had. And you are right about Middle Eastern Baklava. I much prefer it to the Greek one. Oriental Baker in Brooklyn is amazing for middle eastern sweets. It is opposite Sahadis, the famous grocery store on Atlantic Avenue. And did you read my post above? I would be able to join you for lunch at Dimple on Saturday the 25th of May. Maybe others too can join us.

May 25th Dimple Chaat House around noon may work for me. Degustation.. I can see you there... If anyone else wants to join.. please let us know. Damian.. would that work for you?

What is your favorite Saag? Where do you get it? What is it made of? What restaurant serves your favorite Saag recipe. How do they make it? What do they call it?