Suvir Saran

Click Here for recipe for the above Saag Paneer that Prasad posted a picture for. Thanks Prasad!

Thanks for the pic FoodMan.

Dried loomi lemons are now available at Foods of India in NYC. The quality of the dired lemons is superb. Sahadis has them but most often they are old and dirty. I have been often told by the sales staff not to purchase. It is sad, for I have had to wait a long time to make Loomi, for I feel badly about taking them from the neighborhood restaurant that has been most kind to share some with me from time to time. It was exciting to find out that Foods of India had them, and now seeing their quality, I was even more elated. They ship around the country and most of the Loomi they have gets shipped to California. The owners says he has never understood what people do with it there. Perhaps make Loomi? Or is there something else one prepares using dried brownish lemons??? Foods of India 121 Lexington Avenue New York City, NY Tel: (212) 683 4419 Proprietor: Arun Kumar Sinha

Not sure if the cream addition is American or even prevalent in India today. I never grew up eating creamy saag paneer. Always had it be very light and full of flavor. But you know, I have lived here now over 10 years.... And my experiences in India were limited to the places I visited, certainly there could have been those that know of spots in India where cream is added. I am happy having a few dishes be light, some have cream and others be hotter and spicier. Glad to know the paneer came out as you describe. Glad to hear the recipe worked. Thanks for sharing the measure.

FoodMan, I have found that many restaurants are frugal with paneer in dishes that have it. I guess Paneer adds to food cost, not sure if it would make much difference, really, but perhaps it could be just a mindset. Dairy is expensive in India, and maybe that mentality has remained. I often find too much sauce and very little Paneer. It annoys me but I have begun to expect it. In our home, paneer was the main ingredient. The sauce was mantled around it. Maybe our home was different. We grew up vegetarian, so paneer gave us protein that we needed in our diet. Maybe it was my moms way of ensuring we got plenty of paneer. Maybe I grew up enjoying what is not really the norm.

Welcome FoodMan! Looking forward to the photographs. You can always add less paneer or more saag. I like the paneer to be plenty..and some like more saag. It is your personal choice and call. Restaurants do add cream many a time and some overcook the spinach to a point where it gets dark and dull. Glad to know the color was still bright, when the recipes was tested, three times, the color remained beautiful whilst the taste was still flavorful and tempered. I was hoping you would report the same. I am glad it worked for you. If you scroll above, you shall see that my recipe, as I mentioned before, is very light and basic, you can play with it and add cream, spices and more stuff. I like my saag paneer, that I make when I am at home and entertaining family or friends that eat with me often, to be very simple and tasty. The creamy, spicier and more complex versions I prepare for special occasions and even then, only sparingly. There is something wonderful to my tastebuds about a mild saag paneer. The paneer is creamy and rich enough that I like the saag to be very fresh. Did you find it that way? How was your paneer?

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Kristin, You can use Cornish game hens in most all recipes for Indian chicken dishes. In fact in the US, I find the cornish game hens are more appealing to my friends visiting from India. They find them closer to the bird they are used to enjoying in India. Do follow the threads we have on chicken, you will find many a good recipe. If you need any recipe in particular, do let myself and the others know, I am sure you will find many helpful answers and tips.

Cornish Hens Braised in a tangy plum and apricot sauce ( Inspired by Julie Sahni's recipe for Apricot Chicken ) * 4 cornish hens * 2 cups dried apricots and plums * 8 tbsp ghee * 2 cups finely chopped red onions * 2 tbsp fresh ginger root, finely chopped * 2 tsp garam masala * 2 cups finely chopped or pureed ripe tomatoes or 1 1/2 cups tomato sauce * 3 tsp kosher salt Serves: 8 Cut the wing tips and neatly halve the cornish hens. Get the skin off, using a towel to get a better grip, and set hens aside. Put apricots and plums in a bowl and add enough boiling water to cover them by an inch. Soak for 2-3 hours, and drain. Coarsely chop them in a food processor or electric blender. Set aside. Preheat oven to 375?F. Heat 2 tablespoons of the ghee in a large skillet over medium high heat. Add hens, 3 or 4 halves at a time, and sear them until nicely browned on all sides(about 5 - 10 minutes per batch). Take them out with a slotted spoon, and place them meat side up on a baking pan that can accommodate the eight pieces in a single layer. Continue with the rest of the hens and add more ghee if necessary. Add the rest of the ghee to the pan and fry the onions till they are light brown (about 15 minutes), stirring constantly to prevent burning. Add ginger and cook for an additional 2 minutes. Add the garam masala and stir for 5 seconds. Add the tomatoes, salt. Add the fruits along with 1 1/2 cups of water, and bring the mixture to a boil. Reduce heat and simmer at a gentle bubble, uncovered, until the sauce has reduced to a thick puree (about 20 minutes). Pour the sauce over the hens. Pour half cup boiling water down the sides of the baking pan, and cover tightly with foil. Bake in the middle level of the oven for 25 minutes. Reduce temperature to 325?F, and continue baking for an additional 25 minutes. Turn off the oven, leaving dish inside until you are ready to serve. The hens will remain warm for about 45 minutes.

At your service madam.

TANDOORI ROAST CORNISH GAME HENS Serves 4 For the best flavor, the hens should be marinated overnight, but in a pinch, marinate 4 hours. Line the roasting pan with aluminum foil for easy clean-up. 2 Cornish game hens 1 tablespoon paprika 1/2 teaspoon salt 1/4 teaspoon turmeric Juice of 1 lemon MARINADE 1 small onion 4 garlic cloves 2 inches peeled, fresh ginger 1 teaspoon ground, toasted cumin 1 teaspoon freshly ground black pepper 3/4 teaspoon ground cardamom 1/2 teaspoon cayenne pepper 1/4 teaspoon paprika Pinch ground cloves Pinch ground cinnamon Pinch garam masala 1/3 cup yogurt 3 tablespoons tomato paste 1 teaspoon canola oil 2 tablespoons canola oil Lemon wedges, for serving 1. Pull and cut the skin off the hens. Make several deep slashes in the breasts and thighs. 2. Mix the paprika, salt, turmeric and lemon juice together in a bowl. Rub the mixture over the hens and then massage the birds with the spices for about 1 minute to ensure that the spices are rubbed in nicely. Set aside, covered for half an hour. 3. Meanwhile, put all the marinade ingredients in a blender and process on low speed until smooth. 4. Toss the hens in the marinade until coated. Place in a zip loc bag and marinade in the refrigerator overnight or for up to 2 days. 5. Bring the hens to room temperature by placing outside the refrigerator for an hour before ready to cook. 6. Preheat the oven to 500?F. Add the 2 tablespoons oil to the bowl with the hens and stir with a rubber spatula to coat. Remove hens from marinade with whatever marinade sticks to them. Put them on a rack in a roasting pan and roast 30 minutes. Remove from the oven and let stand 5 minutes. Cut in half and serve with lemon wedges. Chicken Curries (has many different recipes including the one I share above).

Indians make many different pickles through the many seasons. Most recipes change depending on the regions and also from home to home. Recipes for pickling are some of the few recipes that actually are handed down generationally and require measurement. Certainly some exceptions to this rule do occur, but for the most part, pickling has been better chronicled than other aspects of Indian cookery. Here are links to past threads related to pickling in the Indian kitchens. 1) Bottles of Savor India is in love with its highly spiced pickles, and making them at home has had a renaissance By SUVIR SARAN and STEPHANIE LYNESS, SPECIAL TO THE LA TIMES 2) Pickles/Preserves 3) Andhra Pickles Andhra Pradesh is a state in Southern India. Andhra Pradesh is famous for its pickles. Many of which are very spicy. 4) Pickle - What's your favorite, and how do you eat it? 5) Pickles and Kanji "Since it was winter in Delhi it was time to put large ceramic jars out in the sun to make various style pickles. It is also the season for making of kaanji - A beetroot, and spices laden concoction." PS: Click HERE to read the thread in the cooking forum about Pickles. The above is copied from a post I made there.

Indians make many different pickles through the many seasons. Most recipes change depending on the regions and also from home to home. Recipes for pickling are some of the few recipes that actually are handed down generationally and require measurement. Certainly some exceptions to this rule do occur, but for the most part, pickling has been better chronicled than other aspects of Indian cookery. Here are links to past threads related to pickling in the Indian kitchens. 1) Bottles of Savor India is in love with its highly spiced pickles, and making them at home has had a renaissance By SUVIR SARAN and STEPHANIE LYNESS, SPECIAL TO THE LA TIMES 2) Pickles/Preserves 3) Andhra Pickles Andhra Pradesh is a state in Southern India. Andhra Pradesh is famous for its pickles. Many of which are very spicy. 4) Pickle - What's your favorite, and how do you eat it? 5) Pickles and Kanji "Since it was winter in Delhi it was time to put large ceramic jars out in the sun to make various style pickles. It is also the season for making of kaanji - A beetroot, and spices laden concoction."

Sounds amazing Prasad! Did anyone take pictures??? How many cooks did you have making Dosas? How many do you thiny you all made in total? Were the Uthappams equally popular?

I share similar thoughts on buffets as you scbuzz. Also, I agree saag is milder than most Indian dishes. It also has a somewhat familiar feel to it. Most Americans have eaten some sort of cooked greens. And so, at least at first look, it is not too exotic.

Welcome to eGullet and the Indian forum scbuzz. Thanks for sharing your first experience eating Indian food with us. What city were you in? What restaurant? Shall I assume it was SC? Can you tell us more about why you think Saag is a good first dish? What makes it less intimidating? Sorry that the restaurant has taken a turn in the wrong direction. Maybe a new one has opening in your city?

Thanks for sharing your first experience with us Ladybug. I am sorry you were subjected to that neon red chicken. It annoys me no end to see it, and I am always saddened by it showing up at tables. When I cooked my first meal at my current home, some friends had come over, and a couple had brought along Indian friends. All of them, including the Indians that came over that night, loves my Tandoori chicken, but complained that while it was tender, moist and perfectly cooked, they were disappointed that the color was not red enough. I was laughing and my partner knew exactly what was going through my head... But what can one do? I still have not added coloring to any of my food.. and actually, friends have learned and now many know better than to look for coloring. Taste it where it is at for me as well. What recipe do you use for the Shrimp Coconut Curry? Where did you learn it? It sounds great. I wish all novices could have the confidence or expertise as you show in preparing that dish. I hardly feel it is a dish a novice could make. You are very modest. When I first started cooking Indian food, shrimp was way too fancy for me...Good for you... Please use this forum to learn whatever it is you want to know about Indian cookery. There are members who post here that are extremely generous of their time and their knowledge. You shall be happy you needle them for information. And actually, every post leaves us all richer and more educated. It is good for the lot of us.

Ben, thanks for posting. Looking forward to more details and pictures. Where are the Dosa pics from?

Monica, Parwal is also made with potatoes. I cut the potatoes into thick potato chips shape (think French fries that are thick enough that they do not break as you saute). I do this so as to mirror the length of the parwal. Again, you can use a simple masala that you like for your chukee (sauteed) sabzis (vegetables). Add some khatai (sour ingredient), preferably amchoor (mango powder). Some in Western India also add a very small amount of besan (chickpea flour) into the dish. This makes the parwal and potatoes get nice and crispy. The addition of besan can be done to many different dishes. But has to be done with care. Too much can make a dish bad... too little has almost no impact.... and the besan should be added so it gets cooked. As usual, a little carom is great, for it helps with the digestion of besan.

In fact stuffed ones are much easier to make. You make your stuffed powder as you would for Bharwaan Bhindi. I was going to say that, but then I felt why trouble you with the stuffed recipe. Slit the parwals in the middle, stuff with a powdered mix of carom seeds, amchur, red chili powder, coriander seeds, and some fennel. In a little oil, fry some ajwain (carom seeds) and asafetida. Now saute the parwals in this for a few minutes. Lower heat and cooked cover till they get softer. At this point, cook them on high heat till they get some color and get a little crispy. They taste delicious. You can also cheat and fry the slit parwals in the seasoned oil as above, and then add the powder over the parwals and saute. The spice mix goes into the parwal slit by itself, without you having to really stuff them.

I chaunko the parwal as I would any other veggie. I like them cut in halves (lengthwise) and also enjoy them crispy. Some khatai (amchur/mango powder) is delicious in this recipe.

Vindaloo is usually made with Pork. In restaurants here in the US, I find all kinds of meat and poultry used. KNorthrup, what lager do you like with Vindaloo?

GOAN's who I know have also told me of butchering meats in their yards or even rooms in the homes. In fact even in Nagpur, a city not far from Goa, in the state of Maharasthra, neighbors of our who were Christian would butcher the animals they cooked in their apartment. I shall email some friends and see what I can find out about the blood business you mention.

This thread by lissome (with a link to a piece she wrote) can give you more insight into Goan cookery and also the usage of vinegar. The Lone Goan

The thread on Authentic Vindaloo would give you insight into the world of Vindaloos which have become a better known Goan dish outside of India. Vinegar is used in Vindaloos.