Suvir Saran

We grow Catnip and the cats get a few leaves every few weeks. Cheap that we are, even wildly growing Catnip is rationed. Your cat ate Chives??? Wow! Gourmand Cat.... I shall see if our cats will go after chives... They are very fussy... One of them loves all herbs of the mint family (since Catnip is from this same family) and the other loves chocolate. Just the smell.

Chives, nice... never grown them. Maybe this spring... Are they difficult to grow? What did you do with all that you had? Thyme is a great herb.... it is also very pretty. We have very little sun in our deck, so the plants need a lot of extra love and tender care. Many friends of ours have far more sun and thus many more beautiful flowers... We do the best we can with the part shade conditions. Guerilla gardening on our buildings terrace makes for some great fun and tasty fruit (or vegetables). And also for great stories and experiences.

I would go on a Tuesday.. try and go as early as you can.. and enjoy it with Hemant preparing the food.

Why be sorry. If it works, even better. I am excited that it worked and tasted great. Did you take pictures? I would love to see what it looks like. What was the texture like? Was it like ice cream or still quite dense? Did you puree the fruit with the other stuff or did you chope the fruit and fold it in? I am glad your father-in-law liked it. Makes me smile. Nothing like having non belivers find some credibility in what they normally are not able to enjoy. Best affirmation one can get.

Glad you had a nice time Stefany. The Biryaani you ate was a Purdah Biryaani (curtained biryaani). It is superb as when you cut through the naan into the biryaani, a cloud of aromas comes onto your table. I have always loved it. Hemant does a great job with it. Did he do small breads for you all? He does that when preparing tasting dinners. What kind of breads did he send out? How were the boar chops, I have had great ones when they are there. He does not send them out unless the meat meets his approval. Bhel Puri is a favorite of mine. It is great to start an Indian meal with. Those spinach patties are soooo very tasty. It is not on the menu, I am sure they were made just for your table. Did the Kulfi come with a citrus soup? I love that bitter citrus soup. One of my favorite combos, kulfi and bitter cold citrus soup. Is that what you had? Diwan seems to get better with time. Actually I should say Hemant gets better with time. He is always learning and always applying that knowledge to what he does. He is a great chef with an amazing mind and a grand vision.

Anna, what does her recipe call for? How are hers different from others?

She even had a good recipe for a Laksa in one of her books. A friend has borrowed them, so I am not sure which one it is. A friend of mine, who lives in the US, but was born in Australia, and is a cookbook publicist, presented me with her books. They seem wonderful.

Her books are attractive and I must agree with the others that I shall open them for ideas when craving something simple.

And we have on eGullet a family member of the Moti Mahal restaurant empire. We have discussed this several times. This dish is authentic Indian. But from the early days after the partition of India. And yes Madhur does mention the same.

Scottish Chef, how did you make that sauce? Have you tried the Bhel without it? What do you think the sauce adds to the Bhel? Thanks for that picture. Looks wonderful.

Wgallois, thanks for the great informative post. Many of the dishes you mention sound very authentic. I have heard from friends that live in the region that Indian food there is very authentic. Maybe the great numbers of Indians living there must be part of the reason. Sarson Kaa Saag is made with mustard greens. It is an acquired taste but one that is easily addictive. It is traditionally eaten with makayee kee roti (flat bread made with corn flour). Paneer Bhujiya, sounds excellent. It is a homestyle paneer (Indian cheese scramble) and happens to be a dish I loved as a kid. And can eat a lot of even today. Malai Koftas (are dumplings made with paneer) should be very soft. You are correct in not having liked them for their chewy texture. That should not be. Not many home chefs can make these well. I remember Panditji (our families chef), would love to see me make them. He had taught me the secrets.. and was always happy to see me make them the right way. Most people add too much flour, or drain the cheese till it is too dry. It makes for a tough and chewy dumpling. Do share more about your experiences at Indian restaurants in the region. You can start threads here with restaurant names.. or you can discuss it in the Indian forum. Whatever works best for you. Thanks for taking time to share this information.

Unfortunately, I too have Sandras problem. I do have a package of Pectin. But never mustered enough desire or courage to use it.

Even better I would think. But if you must use 1/3 cream and 2/3 milk.

Sandra, I had missed this great post by you. Thanks! I process jams, jellies and preserves all the time. And your explanation has demystified this procedure. I am glad the post was revived. It certainly will be helpful to many as we head into spring.

Suvir, what is this and is there a UK equivalent? Half and Half is equal portions of heavy cream and whole milk.

Thanks for the recipe Simon. Maybe you will take some pictures for us all to enjoy.. All the best. I am sure your friends are going to enjoy it thoroughly..

You could add the mango in puree or chunks. In my home, my paternal family used both chunks and puree, my maternal grandma used chunks in India. puree in the US. If you are using puree, add it towards the end of the cooking process. Cook untill the excess liquid in the puree has been evaporated. Ratna mango puree is an excellent puree to use. I have never used an ice cream maker to make a kulfi. I know you can make it in the blender. My grandmother did that often.. and I have that recipe in my cookbook... But if you want it sooner, please email me at chef@suvir.com. I will be happy to send it your way.

Tony, Thanks for sharing that great recipe. I am just back from the airport, I was in CA attending my grandmas funeral. I am glad you helped Archana with her request. And I am grateful myself as well. Where did you learn the recipe? Welcome to eGullet Archana.

Wow! That sounds like fun.... I can have Bhel Puri most anytime. It is also so very light. Maybe it is time to now do a thread on another chaat recipe... will work on that... Here is Scottish Chef's photograph...

Thanks Ben! The credit goes to those street side vendors that have supplied Bhel to us Indians for millenia. It is addictive ... at least to me and my friends.. and really very very easy to make. I love the home made chutneys. And yes the contrast between the sweet and deep tamarind date and the playful, light, spicy and fresh green chutney is wonderful. Some people add a little garlic and lime juice. They make it by grinding garlic with lots of lemon juice. Just a few drops of this garlic infused lemon juice goes a long way. Potatoes are almsot always added in India. They actually taste very good. I add tomatoes when I do not have potatoes handy. Rarely, but not uncommon. You may enjoy biting into cubes of potato. I often will added dates into the tamarind date chutney. It makes the chutney even tastier.

I am glad the tamarind chutney was not too spicy for her. Sorry about the green chutney. What did she think of the Bhel Puri? Was it too spicy for Diane? Hope your camera is OK. Sorry about that.

The Frito chip like pieces are a part of Bhel Mix. They are called Papri. These are added into the mix so at least something maintains a crispy texture all through. I love them in Bhel Puri. How did Diane like the Tamarind Chutney? Was it too spicy for her? The chicken sounds really good. Maybe next time you will share pictures? Demanding I am... Sorry... But you all spoil me...

That is sweet. Well if Katie likes the chutney flavorful and spicy while being sweet, follow the recipe as is... or else you can add less cayenne. The tamarind chutney recipe is really very good. Hope you all enjoy it.

Bingo!

I am amazed at your patience BklynEats. I have what many say is patience of the sages, but in my kitchen, I am like an impatient artist, working to finish with sacred respect, and complete immersion something they started with great respect and hopeful affection. While friends can bring stuff to my parties, I never encourage them to do so. If they insist, I am happy giving them that pleasure, but I am lucky that friends know they cannot come play in my kitchen, or even prepare. It is a sacred sanctum where I entertain my own sensibilities of the moment and those of my ingredients, and with that, I hope to share with all a meal that is at once satisfying, tasty and inspiring. Through food and service of it, I always hope I can reach some greater connection with my friends. I have what some may call a largish kitchen. I am by now means a neat freak, but still, I like my space to be in the style that I am used to seeing it. The most friends can do is to sit around the marble top table in the kitchen, or to stand besides me and watch. It is cumbersome for me to have even my own SO try and work on something else as I am cooking. I am never in another's work space, and hope they can give me that same respect. Sadly, not many people understand this, and so, over the years, I have simply encouraged my friends to come to our home to enjoy a meal and not worry about creating it. It has worked well. They have fun, I do as well, and the kitchen remains sacred in the way I want it.