Suvir Saran

When I find fresh mustard greens, I often mix them with spinach to make this recipe. I add extra butter at the end to balance the bitterness that comes from mustard greens. Use Unsalted butter. In India, we cook mustard seeds by themselves (Sarson Kaa Saag) and this is one of the most famous dishes from Punjab. The greens are cooked long and over a slow flame. And lots of sweet butter is used. The dish is eaten with Makkayee Kee Roti (flat bread made with cornmeal). Loads of butter is rubbed atop the prepared flatbread. It is a winter dish and a favorite of many Indians.

I sometimes add onions, tomatoes and even very finely julienned bell peppers into the saag. Makes for a wonderful variation. You will have to saute the onions and tomatoes before you puree the spinach. You can puree them with the spinach or for another variation, leave them as is to give a tooth to the smooth sauce.

In our home, Panditji would most often make the saag paneer (we called it Paalak Paneer as kids) with raw paneer (not fried). It would taste lovely. The paneer melts in your mouth and is really very soft. You have to be very careful in your handling of paneer if you are making it this way. I love the tempered oil. It was how we always ate it. Panditji would temper the oil and come pour it over the dish at the table. It made all the difference. The paalak (spinach) keeps it green color in the recipe. It is not overcooked and denatured as is easy for spinach to get after being cooked even a few minutes too long.

INDIAN CHEESE IN AN HERBED GREEN SAUCE Saag Paneer Serves 4 Saag Paneer is a northern dish that originated in the states of Kashmir and Punjab. These days, cooks throughout India make it. The combination of spinach and fenugreek greens that I use in my recipe isn’t traditional to all homes although many Indians do make it that way. I grew up on it. On their own, fenugreek greens are pleasantly bitter but cooked in combination with spinach, they have a lovely, subtle woody fragrance. I particularly like the bitterness of the fenugreek in this dish because it cuts the rich dairy of the paneer. You can buy kasoori methi (dry fenugreek leaves) at any Indian grocery store – the fresh leaves are available in Indian grocery stores and in some specialty stores during the summer. The tempering oil is traditional but not necessary. Saag paneer is traditionally eaten with chappatis and plain rice but I sometimes just toast pita bread. Paneer (prepared before) 1 tablespoon Canola oil (for frying paneer) 10-ounce bag fresh spinach, stemmed and washed 2 tablespoons ghee or canola oil 3 whole, dried red chilies 1/2 teaspoon cumin seeds 5 green cardamom pods 5 whole cloves 1/2 teaspoon fennel seeds 1/8 teaspoon asafetida 1 tablespoon finely chopped fresh ginger 1/4 cup chopped fresh, or dried fenugreek leaves (kasoori methi) 1/2 teaspoon salt, or to taste TEMPERING OIL (optional) 1 tablespoon ghee or canola oil 1/2 teaspoon cumin seeds 1/4 teaspoon fennel seeds 1 whole, dried red chili 1/8 teaspoon asafetida 1/8 teaspoon cayenne pepper 1. Heat 1/2 tablespoon of the oil in a large non-stick pan over medium-high heat. Add as many squares of paneer as will comfortably fit and brown the squares on all sides. Drain the cheese on paper towels. Continue this way to brown all of the paneer, adding 1/2 tablespoon more oil as needed. Set the paneer aside. 2. Bring about 2 inches water to a boil in a large soup pot. Add the spinach, cover and steam, stirring every now and then, until wilted, about 5 minutes. Drain, reserving the cooking water, and puree in a blender or food processor, adding a few tablespoons of the cooking water if necessary for pureeing. 3. Heat the ghee or oil with the red chilies, cumin, cardamom, cloves and fennel seeds in a large wok, kadai or frying pan over medium-high heat. Cook, stirring, until the cumin turns a golden brown color, 1 to 2 minutes. 4. Stir in the asafetida. Then add the ginger and cook, stirring, 30 seconds. 5. Add the fenugreek leaves and cook, stirring, 15 seconds. 6. Add the spinach puree and the salt. Cook, uncovered, over medium heat, 5 minutes. 7. Gently place the paneer squares on top of the greens. Cover and cook gently 5 more minutes. Halfway through the cooking, use a large spatula to gently turn the paneer in the spinach. (Careful, the paneer will break easily.) Taste the greens for salt. 8. For the tempering oil (if using), heat the ghee or oil with the cumin, fennel and red chili in a small frying pan or kadai over medium-high heat. Cook, stirring, until the seeds turn a golden brown color, 1 to 2 minutes. Add the asafetida and cayenne and pour immediately into the spinach mixture. Give it a stir and serve hot.

ErinB, the link below should help you if you want to read threads that discuss the various aspects of Indian cookery. Indian Cooiking For Dummies

Erin B welcome to egullet! there was a lengthy discussion of cookbooks a little while back, look here: http://forums.egullet.org/index.php?act=ST...adhur,and,julie ErinB,welcome to eGullet and the Indian forum. The link above will take you to the link about books, but if you check the pinned thread (the very first one in the Indian forum), you will find it easy to get linked with some of the other threads that can familiarize you with content on this forum as also Indian cooking. And please do not hesitate to ask all of us that participate on this forum and eGullet, any questions you may have about Indian food or any other. Beginners are at the most amazing spot as far as learning a foreign cuisine goes. You can make of it whatever you choose it to be. There is nothing between you and what the natives can do. It is only a question of time, patience and desire to learn. Since you are in this forum already, you have certainly shown the desire, as you ask us (all the members that enrich this forum with their myriad experiences) questions, I am sure you will quickly find out how readily our members share of their own passions. You will graduate to becoming an experienced cook of Indian foods very soon. Again, welcome to eGullet.

After reading about Saag Paneer on another thread, I feel my version is far to simple and mild. Maybe that is not what you may have in mind Torakris. If you are open to trying a mild version, let me know. I can email you the recipe, and you can try it out. Maybe even post about it and what makes it different from other versions you have had. Mine is cooked as it would be in my home. And actually, my tested version is the simplest version I make. So the recipe I have written, is the basic saag paneer recipe. And I make them more complex depending on occasion and mix of other dishes.

I would like know which of the Madhur Jaffrey's cook book has Chettinad recipe with urad dal. Cooking with Prashad has no urad dal and I am used to making following this book. Madhur Jaffrey's A Taste of India has a recipe for Chettinad Fried Chicken on p 206. Uses only 1/2 tsp urad dal so this might be the one. I am sure it could be the same one. Last year Madhur had a luncheon in her country home in upstate NY. One of the dishes she prepared was a Chettinad style salmon. The sauce was superb. The fish was barely steamed for minutes and everyone enjoyed this dish thoroughly. This was only one of many wonderful dishes.

HUMMUS This is my version of a recipe given to me by my good friend Mary Ann who makes the very best hummus I’ve ever tasted. If the oil in the tahini has separated (you’ll see it floating on the top), put it into a blender and blend until smooth. 2 15 1/2 ounce cans of chickpeas, drained and rinsed 1 garlic clove pounded into a paste with 2 teaspoons salt 1/2 c tahini Juice of 2 lemons, or more, to taste, plus 1 tablespoon, for garnish 1/4 c cold water, or more, as needed 3/4 tsp toasted, ground cumin 2 T olive oil, for garnish 2 T finely chopped parsley, for garnish 1. Place the chick peas, tahimi, the juice of 2 lemons, 1/4 cup water and the cumin into a food processor and blend to a thick, grainy consistency. (Do not overprocess; what makes a hummus taste nice is the coarse texture; a mousse-like hummus does not have the same taste). Add more cold water if the hummus is too thick and more lemon juice, if you like. 2. Scrape out onto the serving plate. Drizzle with the olive oil and then with the lemon juice, and sprinkle with the parsley. Serve with warm toasted pita bread or fresh vegetables. Keywords: Hors d'oeuvre, Dip, Vegetarian, Middle Eastern ( RG521 )

Our very own Monica Bhide's, Spice Is Right. Click here for more information about this book. Books by Julie Sahni and Madhur Jaffrey are of course a great addition to most any cookbook collection.

Is this the one called Bombay Aloo? It's called Bombay Potatoes on the box, but yes. It's better with leftover tamarind chutney from any recent takeout. Aloo is hindi for potato. Sorry for remembering it incorrectly. The company was founded by a friend. They have since sold it. I used to sample their products and unlike many others, these I would be happy to eat. What other products of theirs do you like? The Bombay Potatoes were my favorite.

What brands of Curry Powder would you recommend Monica? Are these available in large supermarkets? Do you find them in Indian stores?

That is amazing. And what cuisine are we talking about in terms of popularity? (Indian?) Thanks for clarifying that Monica. I had wondered if perhaps Chettinad Cuisine had become popular in DC and neighboring areas. I would love to see that happen. It is true gem in the Indian genre and unfortunately, is not easily found even within India. Delhi has a couple of restaurants serving this food, but it is mostly found in the local homes, in the home of the ruling family and their extended families and friend circle and also in weddings of the elite, who are able to hire these private chefs to come dazzle their guests with an evening of this regions foods. And yes, Legal Seafoods (sp?) serving this dish speaks a lot about Indian cuisine slowly makings its way into the world of chain restaurants. Could you tell us more about Legal Seafood (sp?), please? What kind of a chain is it? What other stuff do they have on their menu? How was this dish prepared? What did you personally think of it? On an aside, Gael Greene had been to Southern India before Kerala became the hot Indian spot for American tourists. She had visited some wonderful local food spots and also eaten Chettinad food in homes and prepared by private chefs, I know she came back and wrote beautiful pieces for several publications about the South and the foods of Kerela and Chettinad. The next thing I know, rice boats and the coconut grove had become soaringly popular. Hopefully, soon, we shall have more regional restaurants in the US. And even a Chettinad one.

Coconut Grove (now defunct) in NYC served Kolivada Machi and Chettinad Fish fried in a light besan batter with tamrind based broth -- oh Well !!!

If a novice were to visit India with the intent to discover the wealth of Indian regional cuisines and there sub-regional variations, what cities do you feel are a must for such a person? What restaurants, food stalls, Dhabas should one go to? What dishes are local to these areas, rendered well at these establishments you mention, and are their folk lores that go with any of this? Are there cities or towns or regions where the food is sensational but one must get invited to a local home? What major cities have restaurants that could give the novice a brief overview of Indian regional cuisines? What restaurants in these cities would you suggest for this goal? Any other stuff a traveler must know about India before making such an expedition?

We seem to go into amazing detail about spices, herbs and other culinary ingredients. Can we also spend some time touching on what would be considered essentials for the Indian kitchen. Lets talk pots, pans, implements, and all other stuff that helps in the preparation of these edibles we enjoy. Are there things that one must buy that are Indian? If so, what are they? Where does one get them? What do you use them for? Are there Western Counterparts for certain pots and pans that would be used in Indian kitchens that work just as well? What are they? What recipes do you use them for? What would be the bare essentials you would suggest a kitchen ought to have before you cook Indian food?

That is amazing. And what cuisine are we talking about in terms of popularity? (Indian?)

Thanks Bhasin! That was informative. I make a chicken dish that is very popular. It is Chicken Chettinad. Traditionally this is a very fragrant chicken and the heat comes from a generous use of peppercorns. It is really a delicious chicken dish from the South and has become somewhat known in NYC in the last few years. I believe Pondicherry and Bay Leaf were the first to serve it. Madras Chicken could be a similar version I guess.

Thanks! What are some of the other dishes you prepare using Curry Powder? What brand do you use? What books do you use for Indian cooking?

Monica, I know you must be very busy, but we miss you in the Indian forum. I hope you can make more time to drop by every now and then.... We miss you here.

Monica, what do you mean by "but some of the spice powder -- particularily the specialized ones are really good"? Are you talking curry powder and just wrote spice powder by error, or do you use curry powder in place of other powders or other powders in place of curry powder? Little lost here, but I know you will explain it just perfectly when you do read this post. Thanks.

You are a very kind man. Thanks for the recipe. I prepared the Pesarattu for breakfast today. No ginger chutney (did not have enough ) but enjoyed them with Tomato Chutney and I also made Coconut Chutney. Since I have no idea how these taste with the Ginger Chutney, we were sated and duly impressed. I feel I will leave the batter a little coarser next time. I had blended it not too coarse, but I remember our friend in NYC making his with perhaps even a coarser consistency. I have really never seen his batter, but the finished dosas had more skin. The other thing that could have been an issue was the fact that I used split mung beans. Whilst the skin was there, and I saved all that I had in my soaking beans, I am sure lots of the skin is lost in the packaging of the beans. If I had whole mung beans, I am sure the texture would have changed a little. That little would be th difference I feel I need to account for. I love the texture of the Dosas. They are really very tasty. Maybe I will make some Pakodas tomorrow as well. Will let you know. I am thinking I shall make the next batch with some curry leaves added into the beans. I think they would make the Dosas even tastier. What do you think? Will let you know what I think of the difference. I wish I had some Gongura Chutney, I have a feeling these Dosas would taste amazing with it. Have you tried it ever? Again, thanks for the recipe. Thanks to your mother as well.

Amazing anecdote BBhasin. Thanks for sharing. What a charming story. You should be very proud to be able to serve Chooza Kabab. It sounds wonderful. I was in Atlanta a couple of years ago, Nathalie Dupree and I were cooking Country Captain Chicken. We had no curry powder, I promised Nathalie I will make up for her not having her curry powder in this test kitchen with mixing my own spices.... She agreed to give it a try, what we concocted together, was loved by all (plenty of NYC chefs, some critically acclaimed by the NY Times). No one missed the lack of curry powder, and Nathalie was all smiles. It was the beginning of a friendship that the two of us have grown to enjoy. We did not miss the curry powder, I hardly feel she was wrong to have used it before. Everything has a time and place. We have since cooked many things together.... .and I wish I could cook with her more often. It was amazing to see how closely the Southern US chef thinks to an Indian chef. There was more bringing us together than what separated us. What else do you use curry powder in BBhasin?

Prasasd, your mother is inspirational to me and certainly to many I know. I have been talking her up with friends and family. Please thank her and tell her the computer guy admires her immensely. Nothing like freshly ground spices. They are amazing. They keep my love for Indian food alive and fresh.

Is this the one called Bombay Aloo?