Suvir Saran

Monica is your best bet for local stores. Try namaste.com for an online Indian grocer. They are reliable.

I will definitely make my own but perhaps I'll pick up a jar for emergencies. I know what you mean about the Hampton cilantro chutney. It's quite good, but it tastes more like coconut than cilantro. How far in advance can your green chutney be made? Once I get stocked up, what else can I make with the Bhel Mix and Thin Sev? You can snack on Bhel Mix as you would on Party Trail Mix. Thin Sev can be used as a garnish on Indian Chickpeas or Ragda (white peas) or even eaten by itself as you would nuts. The chutney can be made upto a week in advance. You can even freeze it, that will keep it fresh longer. And, to tell you the truth, I always keep bottles of the Tamarind Chutney and Cilantro Chutney in the refrigerator for times when I need it in an emergency.

It will be much better. I promise you that. Make the cilantro chutney from the recipe given with the article. It will ensure you do everything the right way. You can also buy the Cilantro Chutney and Tamarind Date Chutney at Indian stores. They work just fine. Unfortunately Hamptons green chutney is good but not what you need for Bhel Puri. I am sure it can work in a pinch.. but if you have the option.. Make your own, or use the Indian store one. What are you using the garam masala for? Glad to know you have liked it.

Me too, but I'm at least 50 miles away from bhel mix until Friday I just made the tamarind chutney and it is outstanding For now I'm just having it with some pappadums (nuked for 30 seconds) and cilantro chutney from Hampton. How long will it keep in the fridge? It should keep a week Blondie. And maybe you can get Bhel Mix at an Indian grocer online. www.namaste.com is one such source. Try them out. Or when you are in NYC, buy Bhel Mix and Thin Sev. They keep for a long time in air tight containers. And with the chutneys you have, will make better Bhel Puri than what you ate at Diwan. It is really easy to make. I promise you that.

I love how crisp they are. And I smother them with butter... and enjoy them with most nothing else... My family would have mint chutney or yogurt on the side.. I can enjoy them plain.

Anna, Thanks for posting the recipe. After you have made a cone (wedge), you flatten it into a round piece of dough. And it is that which you roll into a round. It is easy to roll as a round once you do that. These are my favorite parathas. You have chickpea flour? WOW! You must have gone Indian grocery shopping I presume.

Boaziko, you are very kind to keep us posted. WOW! Thanks for making this tomato chutney seem to international. If you are ever in NYC, do let me know.. I would love to share a bottle with you that I made... maybe you will like that... Also I could arrange for you to have some good Indian food in NYC if you would like that.

Anna, have you tried the Makayee Kee Pooriyaan (Fluffy Cornmeal Pooris) recipe? Scroll above.. the recipe is there for you to play with. Delicious and easy... especially since you are an expert with chapattis. The Dane would enjoy them with the chicken you made successfully. What Paratha recipe were you following? Do you mind sharing? I will know better why you got a wedge. Many make parathas as triangles or even squares... This keeps people from losing interest if they cannot learn how to make rounds. A few minutes of patient effort is all I tell my students as being the key to learning how to roll. After that, you become lifelong experts at rolling flatbreads.

Paratha is singular. Parathas or Parathe (in Hindi) is plural. You can make the wedge shape into a round. And then roll. You had great success with Chapaties. I am sure you will become a pro at parathas. They are much easier to make. Good parathas are supposed to be crisp. Very close to what a scallion pancake is like. Will see what I can do about getting pics for you of the technique. Will try my best.. make no promises though.

Best Ever Vegetable Soup Baked Chicken Peruvian Asparagus Americas Best Potato Salad Ripe Chilled Pineapple Chocolate Brownie Cheesecake Enjoyed at the home of Ed Schoenfeld. And cooked by him with great love and care. Another wonderful new year celebration with Ed. The fireworks at the corner of his street were also amazing.

I add green mangoes into the chutney and then some very finely minced green mango flesh can be used as a garnish. Magical. Sev is the name for the very fine chickpea flour noodles you get mixed in with the rice puffs in the Bhel Mix. These can be found in Indian stores sold as Sev or as Thin Sev. We make these noodles in many different sizes and thicknesses. For Bhel you need the finest and thinnest. I like to keep a bag handy so I can garnish the bhel with some extra sev. This ensures that the Bhel has some fun dry and crunchy stuff to contrast with the more wet crunchy stuff. Bhel is a great way of learning how textures can be just as pleasurable on the palate as taste. Sev Puri is another chaat (street food) dish altogether. Using many of the same ingredients.

They show up for me too. Many, many thanks. How wonderful life is with pictures. And your great generosity. Of course, of course.

I would not say essential, but certainly amazing in it. I remember being able to get it for a short period of time each year. And that was in Bombay. It was amazing. We have discussed that in the Bhel thread here. I love what green mangoes can do to most Chaat. I add it in NYC when I can find them. But green mangoes here can be very sad.

It can be good... Not consistent. Maybe we can go there some day? ANd you could carry a TT for me?

Many thanks for the recipe. I hope I can see those pics you took. Thanks for all your effort.

Jaybee, Scott Campbell (SQC) not only mimicks it, but has taken it to a step closer to being the best in the world. There is no comparison in my mind between the two. His is far better in taste, while Angelina's has greater nostalgic value. Just being honest.

We must be related. I will cook this for the eve though. Do it each year. Will make some to bring to friends. PS: I love to go to Russ & Daughters (Houston St., NYC) and let Mark Fedderman (owner) pick the best caviar for me. He will never steer you in the wrong direction.

Oh my, mighty generous with fat. Sound great though. Thanks!

Tell me more.. sounds wonderful.

I know you are not one that needs recipes... But can I trouble you for a moment.. please... How would you lacquer the sliced potatoes? Both sides? Using a brush? greasing the silpat and parchment? Or is that not necessary? Would you grease only the top? Is medium high 350?F or 375?F or lower? Sorry for all these questions Jinmyo.

I would love the recipe Johnathon. Also could you share your experience as you made that recipe with all of us here? That is always the most fun part about a recipe.. hearing what someone else went through as they followed it.

Wonder where you learned that French word from.

What should I make? Ideas??

Could you have been the source I was referring too? I believe so. I have to get the name of the pita bakery where I have had the best pitas in NYC. I think it's on either Avenue U or Avenue M - I'll find out. If you can get the name, that would be great. Always happy finding better pita.