Suvir Saran

No Ladoo pointers for me? No one...

Polly, how have you been? We have missed you...Hope all is well in Australia...

Prasad, what a treat it is to have you with us on eGullet. You are so generous. Thanks!

Meen Moilee is one of the tastiest sauces I have had ever. A cousin of mine married a "Kerala Queen" as he says.... and she makes the best I have eaten ever. What should a non-Southerner know about it? Recipes for it?

What do you do to prepare a perfect Dosa at home? Or, is it something you eat at a restaurant? How long do you let the batter rise? What secrets can you share? What proportions do you use for the rice and Urad Dal. Do you add anything else into the batter?

Are there recipes you have made up using Broccoli? How are the accepted by your Indian friends and family? What do you think of broccoli as an addition into the world of Indian cooking? Any broccoli stories??

Would you have any recipes for the couscous you describe? It sounds wonderful.

Tomorrow is my grandfathers Barsee (death anniversary). In India, it is a ritual for us to go to his favorite store in Delhi and get these ladoos. Actually the best are made in Agra. But those come to us only after the anniversary. The ashram will send them in the mail. And I always was the happies kid on the planet when that large box arrived in the mail. Tomorrow, we will make these at home. I have made them twice before. They were better than what one finds in the Indian stores in NYC...but still no where as good as I remember from the halwais in Delhi or the ones that came from Agra. Do you have a recipe for making these?

I shall see if they are the same.

Bombay Clay Oven 165 Steele Street Cherry Creek North 303-377-4454 An imposing facade leaves a lasting impression on most that will drive by this important street. In fact that is exactly what made us go back to it for dinner. The visual impact of the free standing restaurant was enough to leave us wanting to come back to try the restaurant. More attractive than the other Indian restaurants we have visited, Bombay Clay Oven has the best food yet of the restaurants we have visited. I most enjoyed the food coming out in ceramic bowls (nice white ones) instead of the usual (unfortunately all of their charm has died because of the over use in the Sub-Continental restaurants from India in the US and other countries) copper and stainless ones. I would have painted the room in another color, but it certainly was a nice change from the far uglier spaces I have seen. The manager/hostess Sony (Sp?) was most gracious. Krishna the chef is from a town near Udipi. Udipi is most famous for producing some of the most revered Southern Indian chefs. In fact Krishna had been the personal chef to an Ex-Governor of the Reserve Bank of India. He has lived in the US for 27 years. The food was really the best we have found thus far in Denver. It was interesting that this Southerner cooked us better Northern food than the others whose food we have eaten who hail from the North. He picked up Northern cooking after coming to the US. He has worked in many kitchens including the India Curry House in DC. He also learned how to speak Hindi by working in these kitchens. All in all this was a nice experience. The only thing that was lacking was the quality of the Tandoori breads. Today for their buffet they had a great Southern Indian buffet and a limited Northern Indian one. We opted to order from the menu. I think we would have been just as happy eating the Southern Buffet. I told the chef I will be back to sample the fare from his native area. The Baingan Bharta (eggplant sautéed with onions and tomatoes, a tasty amount of garlic and spices) was exceptional. The Dal Makhani (creamy/velvety black beans) was also very very good. The Bhindi (Okra) was good but they were using frozen okra and one could detect that. The Paneer Makhani (Indian cheese in velvet sauce) was very good. Just as it ought to be. For those of you who know Chicken Tikka Masala, it is a dish and flavor that you know well. The Rose Lassi and the Plain Sweet Lassi were exceptional. Made from home made yogurt, they had the perfect taste of yogurt and the sourness that comes from good home made yogurt. It was better than most Lassi I have had anywhere in the world. I would hope they could improve the quality of their breads and the rice. If these two could be improved, Bombay Clay Oven could be one of the better Indian restaurants in the US.

Thanks all! Indiagirl, my mom kept telling me not to worry.. that the ghee would be fine.... and now, a day later, as it has cooled and solidified, it has taken a sandy blonde color. It has become much lighter in its solid state. From the deep brandy color, it has taken the color of a very pale whisky (maybe diluted with some water). And it actuallys does not taste bad.

Indiagirl, on Wodehouse road itself, just a 1/4 block north of Sahakari Bhandar on the west side of the street, is a restaurant called Woodlands. There was a Frankie vendor there. It was a very famous stall. That is where all my friends would go to. I think we have had a discussion on that in one of our threads. And yes Sahakari Bhandar is what you are speaking about. It has two levels. Not really a lower lever, but just a split level. It was reasonable and affordable for the masses. And had good food... of good quality.

It has to be Nagpur thing Indiagirl! My mom learned how to make the best Chivda in Nagpur. And us kids would eat it as you describe. There is something amazing about Nagpur. I have amazing memories about food and culture from my 3 years there. Chivda and Poha are two of my favorite dishes from there. I have never eaten Poha in raita. Where did you learn that? Is it also a Maharashtrian thing?

How do you make this tea?

Indiagirl, Thanks for that personal and most amazing post. I am so happy to have read this post... it tells me a little about how you have such passion about food. I totally agree about cooking at least in the Indian context being all that you say it is. I am happy someone other than me has made the same point. And actually so much more beautifully. Some chauvinists here and elsewhere have questioned me and suggested I may have some blind admiration for women and their role with food in India, but after reading your post, all I believe and have understood, find new affirmation. Maybe you can now post a little about your exposure to Burmese food in the Indian forum. Would be truly a gift for all of us.

Season it! I have talked with Babu again recently and he tells me that seasonings in ghee are also known as Tarka or Tarda? You could gently fry some zeera in the amber ghee then drain and store it for use later. No waste is good. It's also nice to here you make mistakes like the rest of us mere mortals, Suvir Totally mere and even more mortal. And I learn from each of the many mistakes I make daily. Yes tadkas/Vaghaar/Baghaar/Chaunk are all words for seasoned or tempered fat.

I was making ghee and forgot all about it. My mother came out from their room smelling the lovely aroma of the browning solids... but it was too late. What can I do with the ghee I have now? It is amber colored.... does not taste bad... Ghee (clarified butter) is what the doctor has asked us to cook with. My dad is very happy.. the little he eats, we cook with ghee.

I do the same... it really adds great zing to these dishes.

What role do they play in your Indian kitchen? Do you use it in other dishes you prepare? Maybe even outside of the Indian food realm. Do you find it easy to find Cilantro? What parts of cilantro do you use? How do you keep it fresh?

Poha is a wonderful ingredient to have on hand Jinmyo. It is rice that is harvested, soaked overnight in warm water and then pressed by hand into flattened rice. These are then dried. When you are ready to have a snack without wanting to spend too much time, you can simply rehydrate the poha by running water through it. Let it stand for a few minutes. You can add this rehydrated flattened rice into most stuff that you would use in the making of a pilaf. It is a great ingredient..... never seen in Non-Indian stores..... I am curious to see what others do with it...

As the World Cup takes place in South Africa, do you think of certain foods you crave as you watch the matches? I know at Diwan in NYC, Hemant had organized a special buffet for $35.00 each. People began coming at 2:00 AM (yes late night, early morning), large screens had been placed in the room... and people were staying the night watching the game and eating stuff. What do you munch on/eat as you watch cricket? Or does food even matter when you are deeply involved in the game?

Poha can be bought in Indian stores as Thick or Thin Poha. It is flattened rice and is used in India for making Poha that many eat as a pilaf (a snack pilaf that is) or even into Chivras/Chevros (Indian version of trail mix). Do you use make Poha? What recipe do you use? What all do you add to the Poha? Have you used Poha to make anything other than the usual stuff one sees in Indian homes? For that matter, what is the usual for you?

I guess the spirit of the people must have a lot to do with this. I am no expert, so I shall wait and read what the others have to add on this... very interesting thread. What kind of mezze do the various Indian restaurants have???

Indiagirl, I spent 2 years in Wodehouse Road (now it is called NN Parikh Marg) and it is the street that ends opposite Regal Cinema. The side where Sahakari Bhandar is. Frankies were immediate street food for me. And I know them very well. I am not sure I would enjoy them today. I used to love them then. Sahakari Bhandar also had great Shrikhand. I used to go and eat one (at the very least) daily. I loved the Mango Shrikhand (Amrakhand). My palate unfortunately has lost what it takes to enjoy those frankies... Maybe next time, I shall try harder. What is it that you really love about Frankies? What do you think of when you think Frankies?

Prasad, Starting at 200 is not a very good idea. I am intrigued it works for you. Not often does it work as you describe. Next week is just fine. Cannot wait to see the pictures you take. Thanks!