Suvir Saran

Vikram, Ashok was my first friend when I moved from Delhi to Bombay. To Ashok, I owe many of my most cherished Bombay experiences and many of my dearest friends. We cooked together for many parties. When I knew Ashok, he still lived in Shivaji Park area near Catering College. Now he has moved to a place near Andheri, If I remember correctly. In fact I also owe to Ashok my last 8 years in NYC. He introduced me to one of my dearest mates. Ashok is a wonderful cook. And always very inspired. Where did you find this recipe? I should check the link. Thanks for sharing his recipe.

I heard recently that Simac will be bought by De'Longhi for the US market. Has anyone heard that? They may be coming out with some newer products. Hence, I am holding off on buying a machine. I have had to make ice cream using my food processor and stand mixer in the interim. The product that I end up with is nice. But I wish I had a nice ice cream maker.

As did I, Anil. I have become somewhat appreciative of it now. But in our home in Delhi, it was made daily during the summer. My Dadi ( Paternal grandmother, God bless her soul, she passed away not too long ago) would not eat any meal without it. It was cooked as a very light vegetable for the summer daily. And often in more than one form, if made into koftas or even a stuffed subzi.

Bhasin, I cook a lot with summer squashes as well. Ghia and also all the odd shaped ones you can find in the farmers market at Union Square. Always great fun. Mr. & Mrs. Fat Guy had taken some pictures of a squash stir fry I make. Maybe one of them could post it here. The possibilities of what we can make Indian in the US is endless. And the results are always so great.

Recipe for a basic ice cream that I can make this way please. Thanks Ben!

Thanks everyone. My friend used the recipe posted by Suzanne and added some of her own spices into it. She was thrilled. Polly, would you PM me the recipe for the Kibbeh? Sounds very interesting.

Can someone give a recipe for home made ice cream using whatever quality ingredients, but not much other than a Kitchen Aid stand mixer for appliances. Is there a recipe for any such ice cream? What are some pointers one ought to keep in mind when making this?

Whatever ones point of choosing vegetables in the summer in the US may be, in India, as also in many Asian countries, even today, cooking is mostly done with produce locally fresh and available without need for freezing. This makes for amazing quality of ingredients and an even more amazing finished meal. That is the brilliance of the Indian table. What is served, is ripe, bursting with flavor, and not in need of much to be added in way of accents. But here, where we often are dealing with cold storage produce, endless amounts of accents cannot turn what is not brilliant into something stellar. One can only celebrate what one should with given quality. In Singapore and Malaysia, I saw how similarly they treat food to us Indians. Meals were always prepared using the freshest of ingredients. And little if any consideration was given to what could be added from the freezer section of grocery stores. The meals they serve you, are rich in taste and number of items. And one has no need to rely on what is not of the season. I generally do not enjoy traveling to India in the summer, but Indian summer food is sensational. The vegetables, fruits and berries are so tasty and delicious, that a taste of them for a couple of weeks is worth enduring the hot climate. Spicy foods work wonder in the summer. Most importantly for they excite the palate. And if you live in our cultures (India and the neighboring hot climate countries), it is not something simply debated on the internet, but something you have grown to understand and made part of your daily routine. Those living outside of India, Malaysia, Indonesia and Thaialnd may never grasp why and how spices can cool a fatigued body and mind, but all of us that have lived in these countries or traveled there, can quickly attest to what spices can do. In the west cinnamon, cloves, powdered ginger, mace and allspice are used often in dishes that are mostly prepared in the winter. But in India, these spices are used very differently than we use them in the west. And many a dish are prepared without them. The permutations and combinations are endless and many. The brilliance of the pairing of spices in these countries is age old and time tested. The variety is mind boggling. And billions live and thrive and celebrate in the hottest of heat eating, enjoying and salivating over hot spicy foods.

Carrots and peas are not traditional summer veggies in India. Peas have been found frozen easily for the longest time. They are of great quality and easily available all over the country. Carrots in India are for the most part enjoyed in the winter. Frozen carrots are available. Fresh carrots available towards the end of the year, are the best carrots I have ever eaten. But there are so many wonderful vegetables that come around the summer. And then the berries available this time of the year are superb.

Monica, How do you make your South Indian Karhi? Are you talking about Mor Koirambha?

The???

Indian food rocks in the summer. One only needs to eat what is great for the summer. Rick,like you, Chaats become a summer staple in my kitchen and table. All kinds of chaats. Grilled meats and fish and veggies are a dependable option. Raita and dal and chaawal (yogurt, lentils and rice) have never been met without great applause from my guests. Biryaanis with raita are always welcome it seems. Dosas, even though one would have though fried is bad, are extremely popular. I make some avials and pachadis that find happy stomachs. Alot of the nashtaa/Farsaan (snacks) are really easy to enjoy. And most of all, anything really spicy does wonders to a tired and fatigued body and mind.

Thanks for the advice. I was hoping someone here could give me a recipe to share as well.

Anyone? I have a friend wanting make Salmon Tartare for 150 people. Could someone share a basic and fool proof recipe please. Thanks!

Aunt Ilana, can you share your recipe for hummus with us? Please...

Aunt, the recipe from your mother would be most welcome. In India we make a Zarda Pulao (sweet pulao) which is also served as a savory, not as a dessert. It is made with rice though. And is DELICIOUS!

Sounds very nice. How do you make it? What are the spices that go in it?

Monica, when I first came to the US over 10 years ago, I too had no clue what Matzo meal was. I soon made so many friends that enjoyed matzoh ball soup and other things made from matzo, I learned what it was. I know somewhere on eGullet, is a thread which has a recipe from Steven Shaw for his Latkes. They are really quite good. Some of the best I have eaten. For a man who hardly cooks, or not often I should say, his Latkes are superb. You ought to try his recipe. And since it comes from him, it would be a fool proof one. I was lucky to have enjoyed them in Ellen Shapiro and his home last fall.

Aaah... but still, you made my mouth water... You are bad... very bad, Jason. Now I am craving each of those dishes.

All with 5 lbs. of potatoes? They are all some of my favorite potato dishes. But Monica was in the search for something more unique or less discovered.

skchai, nice having you back on your computer. My selfish self, enjoys yours posts. Thanks for sharing what you know so generously.

A nap after a lazy and full lunch of Dhansak is a common thing in Bombay.

What is the panch phoron (Bengali five spice mix) dish you were thinking of?

Congratulation! Must give you great sense of relief and also some anxiety.. I know I cannot wait to see your book. It has been wonderful to hear about it across these threads. Thanks Monica for sharing some of what is in it. Back to topic, what would you do with the 5lbs. of potatoes you have? What are some of the recipes you will make from them, Monica???

Monica, what are the regional recipes you have in your book? Maybe the different ones you have there, could find a good testing in your kitchen... Maybe you can even post the names and maybe some recipes here? I am willing to go buy 5 lbs. of potatoes as well. So we can test them together.