Suvir Saran

For that matter, it is better than what many people can serve you even after they make it from scratch. True, I often am ready to cry when I know a friend has gone through much too much effort to only serve a meal that is terrible at best in terms of taste. I am moved and humbled by the effort, and not moved at all by the taste. How sad is that? Very.

You are the Empress Madame. Your seniority in all matters Chutney is well known and established. Just looking up on this thread will make it clear.

All the best FM. A friend is insisting that I come out and play a little.. so, I am going out now, but will be back later... post your questions.. I am sure one of the Chutney Queens will reply when you post. I shall be back around later in the night.

I have several good Kulfi recipes. IN fact Monica has a great one for the Quick Kulfi in her book. Exactly what my grandma makes ever so often. If you want a recipe for old fashioned Kulfi, as you would find in my freezer, email me and I shall send it to you. And yes my book will have at least 2 recipes. And no you do not need an ice cream maker. You reduce the milk to a point where it is hard for it to get crystals.... A long procedure.. but worth it... Some people like my sister, have made it without much effort using a slow cooker.

Toby, a Tarte Tatin every other week between now and the summer, could make me very happy, that my happiness could ensure great energy in the apartment and ensure the perfect growth of the Galangal. Then, when summer comes, you can have a small baby galangal plant.

I think it should be. Once our plants have taken good root and are flourishing.. (next summer), I think it would be easy to separate the tubers and share some and make new plants. I am guessing this should be the case. We have a few different types of galangal. I did not even know there were a few different ones. From dark to way darker.

Exactly what I was trying to say very delicately in the Kulfi post. Thanks for saying it here. My grandma calls that easy Kulfi, the Tuti Phuti Buri Mem di Kulfi (the fractured/broken old white womans Kulfi), for it is made by her when she is too tired and is willing to compromise on the taste. It does a certain job, but that is never replacing the taste and richness and magic of Kulfi made from scratch.

With your friend's permission, I hope. "Suvir, what are you...the hell is that, man!?!" I give them a vague idea of what is about to happen.. how they are soon going to become the cats favorite "Uncle or Aunt".

They love fresh catnip. And in fact when I know we have a friend that is not sure how friendly cats can be, I have been known to rub some catnip on their hands, or even on their trousers.. the cats will make that person their rubbing post. All sides are happy.

It is a recent addition to the 6th Street restaurants serving so called Indian food. Some believe that one kitchen services all the many restaurants in the hood. Largely uninspired food is served at largely cheap rates.. in largely ghastly settings. But all said, it does have its own charm, or lack thereof.

Tony, I have been silent on this thread for I felt I had little to add. You said better than I, everything I would have wanted to.. or would have hoped to say. I have come back to this thread everytime someone has added stuff.. and kept quiet. This last post of yours made me speak up... Thanks for sharing your great knowledge of Indian food. I am always humbled by it and wanting to hear more from you. The Baltistan area has food very different from what people call Balti food. For that matter, I am not sure when many of them ever got a chance to eat a peaceful meal. They are living in great strife.. and in poverty... I was told by the food Guru at the Taj Group of hotels that Balti Cooking was the name given to a modern day, London take on basic North West Frontier Cooking. She dismissed it as having no roots in Indian cooking of any repute. I am of the school that if it works, enjoy it.. but I certainly have no desire to find roots of a cuisine that has none in the Indian Sub-Continent. It can be just as good without being traced back to Baltistan. BLCH is serving terrible food.. and is certainly for tourists or those that cannot travel too far.... and are happy eating in their hood. I live not very far... and would never find myself going there again. Unless I am told something radical has been done to their food and soul. I never understood how it got famous (the restaurant in NYC, BLCH). It is not very good. But what do I know... I am happy eating Sweet Corn Soup made by Ed Schoenfeld at his home than get a free meal a friend promised at an Indian restaurant. And I have enjoyed your most wonderful posts on what Balti cooking really is and is not. Thanks!

Let us know how it comes out.

If you are a good girl, I can give you some from the pots of galangal we have growing. Brought them back from Singapore.

Back to gardening... Our cats love the Catnip we grow on the deck... I have to just say the word catnip... and they get all excited.. and in the summer.. their noses are glued to the deck door.... They can smell it...

I am so glad it came out well. It has become a favorite of many in my circle of friends (foodie or non). In fact the friend whose grandma gave the recipe is going to make this revised recipe for grandma on Christmas. Did you add corn kernels? They make a great difference. You are also sooo right about the texture. It is indeed amazing. And the moist, cakey and intensely corn tasting and smiling interior makes it deeply addictive. I can finish a batch of it myself.. But I am trying hard to come back to my Girlish figure. Let us know about the Tomato Chutney. You should check out the thread... you may learn a lot from what the others have done. In fact, cooking it in this time of the year, add some canned tomato paste... It would be a great addition.. Check out what CathyL did. Have fun... I wish I knew how to make red beans... I would have made some corn bread now... I am craving it already.

Cabrales, Thanks! For someone that does not cook, you know more about Ginger than most people I know. I teach a class on spices and ginger is of course one of the most popular spices I have realized. What you share is what I know. Though we seem to react differently in some ways to old vs. new ginger. I find new ginger far more spicy and flavorful than old. I use old ginger out of necessity when I am traveling and cooking at homes other than mine. If one can find new ginger, at least in Indian cooking, it is favorable. It gives amazing flavor and heat without adding hairs into sauces like old ginger can. The few French chefs I have spoken with, have also shared their frustration in not being able to source young tender ginger. I know when Ed Schoenfeld cooks, he always has very tender ginger. I am sure there are recipes in his repertoire where old tougher ginger is called for, and I have just not seen it. I can imagine using old ginger in stocks and stews.. for you can then just throw it away. A Pakistani friend of mine uses ginger but very differently from most Indians. She uses older ginger for she cannot find a reliable source for younger ginger. What she does is to cut the ginger into large pieces and she fries it in the oil for a very long time. And then adds the remainder of the spices. This gives the oil the essence, flavor and qualities of ginger without giving its hairs. And after they have sautéed all the other spices, she then throws it out. She hates hairs of ginger in her sauces, and finds it impossible to cook without them using the tougher ginger we find most easily available in American groceries. Again, I am mighty impressed by what you know, even under the guise of not knowing much. You are rather modest, even if only when it comes to your knowledge of ginger.

Very good question you raise. I think the one in Morocco was certainly sheeps or goats ( I think goat). But the one in Lebanon, I am not sure. And yes in India, we prefer cows milk. It has the best taste and no smell. Makes perfect sense.

Apple (pear/quince)-Cranberry (raisin/cherry/currant) Chutney 1 Tbs. Vegetable Oil 2 Tbs. minced Ginger 1 tsp. minced Red Chile (seeded & deveined)* 1 tsp Fennel seed 1/2 tsp Cumin seed pinch Asafoetida 4 cups diced Granny Smith Apple (~3 apples) or pears or quinces 1/2 cup dried Cranberries, raisins, currants or even dried cherries 1/4 cup Water 1/8 tsp Salt 1 Tbs. Sugar 1/2 Tbs. Balsamic Vinegar pinch dried ground Cayenne Pepper Heat a 2 quart saucepan, add oil and fry the ginger, chile, fennel, cumin and asafoetida. When some of the fennel seeds look toasty (1-2 minutes), add apple, stir to coat with spices. Add cranberries, water, salt, sugar and vinegar, stir, cover for about three minutes, then remove cover and cook, stirring occasionally, until the pan is dry and the apples are about ready to fall apart. Check for seasoning and add cayenne pepper to taste.

Pears should be just fine. In fact GREAT! The best chutney I make of this kind is made from Quinces. My grandma (who is in ICU these days) will call me every other month asking for more jars of this chutney. Remember all you need is some cumin seeds, more fennel than cumin seeds, red chili powder, asafoetida, cranberries or raisins, or currants, balsasmic vinegar, some sugar and patience. The chutney is made.. and can be had with most anything. Indian or not.

Two 2 1/2 inch sticks should be plenty. Sorry about that.

Care to expound on some of these, Cabrales? Please.

I use it quite a bit actually, I make a Hawaiian Rabri. or a reduced fat milk dessert topped with frozen pineapple slices. I also use it for making kheer or rice pudding. I have to say that I like things to be easy, so I do make Indian icecream or Kulfi without reducing the milk or even using eggs, the results have been mouthwatering. If you would like to try the recipe, I am happy to PM it to you. It is the simplest kulfi recipe, no machine, no eggs no cooking...... Monica, My grandma and sister who have lived in the US long enough, have taught me a Quick Kulfi they make for family. Note, this is not what they serve for special occasions. Funny part is, when I am in SF or Dallas, and I open their freezers, they always have this prepared for me. I know there is no reducing and no eggs... but No Machines??? Are you serious? My grandmas kulfi is not cooked, but is certainly blended in a blender (machine). Do you use a hand held device to blend? How else do you make the Kulfi? Now I am very curious. Suvir, it is a very simple recipe. It is the right combination of evap milk, condensed milk and Nestle's table cream. I hand blend them. Add mashed alphonso mango and the freeze it. It is really quite delightful. Simple, yet satisfying. When I serve this for large dinners, I garnish with Silver leaf or varak. It makes it look very grand. Someone once quoted an ad. when they ate my kulfi and it has stuck.. Tuesday effort, Sunday taste. I would be delighted if you would try it and provide your opinion. It would be an honor Monica, I have the same recipe. My grandma is in her eighties and her hands would not be able to blend as well. She has used machinery for the last 20 years of living in the US. She blends the ingredients you mention. It is a fun recipe for a quick dessert for a last minute event. And yes with garnishes and some extra care, it becomes special.

You are most welcome Maggiethecat.

I use it quite a bit actually, I make a Hawaiian Rabri. or a reduced fat milk dessert topped with frozen pineapple slices. I also use it for making kheer or rice pudding. I have to say that I like things to be easy, so I do make Indian icecream or Kulfi without reducing the milk or even using eggs, the results have been mouthwatering. If you would like to try the recipe, I am happy to PM it to you. It is the simplest kulfi recipe, no machine, no eggs no cooking...... Monica, My grandma and sister who have lived in the US long enough, have taught me a Quick Kulfi they make for family. Note, this is not what they serve for special occasions. Funny part is, when I am in SF or Dallas, and I open their freezers, they always have this prepared for me. I know there is no reducing and no eggs... but No Machines??? Are you serious? My grandmas kulfi is not cooked, but is certainly blended in a blender (machine). Do you use a hand held device to blend? How else do you make the Kulfi? Now I am very curious.

Why do you say that Anil? I had a great, GREAT meal at Khyber and also a wonderful meal at Indigo. Indigo was also very beautiful. The golden fresh marigolds in the indigo tiled water bath were sensational to the eyes, the food was exciting.. and certainly a big step forward... Have you gone to Indigo?