Suvir Saran

Similarly with my Nani (maternal grandma) and Dadi (paternal grandma). In my cookbook I share the recipe for Tulsi Ki Chai.

Thanks for sharing this information Brad.

Panditji would always fry the eggs.. but in my NYC kitchen, I often do not. Depending on how formal the occasion is. If it is family, I always do.. they enjoy the extra effort. Otherwise, I am happy without the deep fried eggs. They do make for a great contrast. But one has to remember to poke holes into the eggs after they have cooled down from the frying. We also make doe eyed egg curry where the eggs are fried after being halved.

Seems like we grew up in similar homes. Dum Aloos are a favorite in my household. And it is the same sauce that we use most often for Ande Kee Curry. Have a recipe from your family that you enjoy most? Care to share?

Welcome to eGullet and the Indian forum. Thanks for sharing the recipe. Sounds wonderful. We called it Paalak Paneer for the most part when I was growing up in Delhi.

I have not used Hyssop yet. Maybe it is used and has another name. It is nice to see you in this forum after some time Brad. You have been missed. I like Kaffir lime leaves a lot.

In the Konkan coast, mint is used in generous amount in even the simples of potato preparation. I have always found that mint cuts the heat in their foods. Maybe that is only my palate thinking that way, but when eating some of the fiery chile hot Konkan preparations, the mint in some of the dishes relieves my palate.

Well well well,......... Just like Suvir I like them in all of the above (Raitas, chutneys, drinks amd marinades) and in addition I like to use them in Rice and specially in Biriyanis. The Hyderabadis make amazing Mint and Chicken Biryaani. Prasad are you from Andhra Pradesh? And yes the mint and chicken curry is also their specialty. Are these what you are speaking of?

I love mint in Indian cooking. In Raitas, in chutneys, in drinks and in marinades.

Nice read Jaz. Thanks for sharing this experience with us. Thanks also for the pic you chose. It is familiar to me. I remember now where and when it was shot. Do you have a masaldaan like that in your kitchen? What do you keep in the katoris? What spices have you chosen?

I have a related, perhaps off-topic, question. Besides cilantro, curry leaves, and methi (which seems anyway to be used more as a vegetable), which other herbs are commonly used in Indian cookery? I realize that the definition of herb may be somewhat vague, but I am referring here to the use of leaves and/or stems of plants for flavoring or aromatic purposes. Also, why, despite the huge number of spices in wide usage in both North and South, are herbs not widely used as well? Is their some justification from Ayurvedic teachings? skchai had posted this in the Tulsi (basil) thread. It is a wonderful question. I hope we can all rattle our brains and come up with a comprehensive list of herbs we use in Indian cooking. What does Ayurveda say about herbs??? Anyone know? I am far from an expert on Ayurveda. All I know is what I have heard from Panditji, my grandma and aunts in the passing. I have never studied it myself.

Infuse the basil into the cream and then go on as you would for a regular creme brulee. My mom would drink Tulsi ki Chai every morning. It is considered to be a cleanser.

I use dried basil for Kachumbars. Basil infused Creme Brulee is wonderful. It was a hit at Pondicherry.

Monica, I use copious amounts of curry leaves for a Northern cook. I have recipes that are traditionally Southern Indian and then those I have made through experimentation in the kitchen. Aviyal, Sambhaar, Rassam, Chutneys (from the South) and some of the rice preparations I make all have curry leaves.

BBhasin had asked for me to start another thread on eggs in the Indian Bread thread. Maybe some of you would like to read about how eggs have found their way into the Indian bread making world in a much bigger way than some would believe to be true.

Taree waale ander or Ande kee Curry... is what you are describing. The same thing I mention in the first post. I love them and have loved them since I was a young boy living in Nagpur. Aunty Hassan, a family friend from Allahabad who was also living in Nagpur at that time, would prepare it for me. It became a quick favorite of mine, and has become a staple of my kitchen.

Hemant Mathur at Diwan is making Basil Chicken that is superb. It has a Tulsi marinade in which the chicken is marinated and then baked in the tandoor. I love Charnamrit or Panchamrit.. and they each have tulsi. What savory dishes do we know that have Tulsi in them??

Ande ke karee (curried eggs), ande ke khagnee and akuri are some of the ways in which I love eggs. How do you use eggs in your Indian kitchen? Where are these recipes from? Any egg stories from India?

Bhasin, at least a couple restaurants in NYC are still making the Naan dough using the previous days dough. DO you do that? Or are you using yeast? Few use eggs, but you know, every now and then I am amazed at the taste of egg in Naans. It makes me smile a big smile, and I love eating them. I love eggs. I also enjoy those that are topped with Nigella (onion seeds) or even Sesame seeds, but I find the plain ones brilliant too. Go figure.

Would you happen to have a camera with which you can take a picture for us the next time? The recipe link you share is rather interesting. Would love to see what the end result is like.

Melted butter on the outside. And of course after baking.

Pooris are most often made with whole wheat flour. Bhaturas are made with all purpose flour (Maida) and has khameer (yeast) in many versions. Pooris are made for Pujas (religious ceremonies) since there is no yeast and the bread is clean and pure. Bhaturas are more of a fun dish for other special occasions. Their taste is very different even though each of them are prepared pretty much the same way. Pooris are harder to roll. Bhaturas are easier and maybe a great bread to first make if begining a journery into the realm of Indian bread making.

IDENTITY CRISIS: Will the real curry leaf please stand up? By Monica Bhide www.deliciousindia.com " In all my years of teaching Indian cooking, the number one question I get is on curry leaves. The misunderstood of all Indian spices and herbs, it often gets wrongly substituted with curry powder. You could not be further away from the truth. Commercial curry powder was created by the British in the 1700’s. It's a blend of many spices — cumin, coriander, cinnamon, fenugreek, mustard seeds among others - but never curry leaves........." CLICK HERE to read more from this piece by our own Monica Bhide

Heavy whipping cream would be what I would use if I am using cream. Prasad, what do you use?

2 Tablespoons of black pepper seems doubtful. It would be overwhelming. I loves the pictures posted in this thread. Make saag paneer seem like what we ate in home in India.