Suvir Saran

I use granny smith apples. And in fact I only ever make this for myself with Quinces and can many batches. It is great with Quince. My grandmother salutes me everytime she opens a fresh bottle. You can try it with quince.... You may need water to soften the fruit. And sorry... I have edited the recipe.. Look above... I forgot.. you will need to add some water to the fruit to help it cook... The balsamic vinegar helps give the acidity.

Recipe please..

I thought you had adequate ventilation... Maybe we can give an eGullet Deep Frying demo in your kitchen. We can come up with several recipes to demo and savor and write about later... Would be a fun thing.. But I like Steve Klc, love all things deep fried... I may be the wrong person to trust on this one.

Canning is easy.. and a great way of sharing yourself and giving gifts that bring joy. Takes very little effort to do.. and brings much much joy. Give it a go... I am sure you have done it... But it is really easy... a few minutes of more effort to preserve an hour or more of your effort in planning a recipe.. How can you go wrong.

You have put me in a fix with those words. I take very little oil in which I fry some whole red chiles, fennel seeds, very finely chopped ginger and a pinch or two of asafoetida. When the fennel seeds are golden in color, you add the apples and dry cranberries. Saute for as long as the apples need to get soft and almost ready to break down into a mush. You may want to add some water to help soften. Somewhere in the middle of this I add sugar to taste and also balsamic vinegar to taste and some cayenne to taste. And of course salt to taste as well. Cook to reduce moisture and can as per instructions from Bell Jar catalog for apple chutney. Was I gallant enough? Subservient enough?

Regular all purpose flour is what is needed.

Roasting nicely to desired and acceptable results does not always save calories. In fact it can add to calories... For the foods being roasted sit in even the most small amount of oil for a long time. They are able to get greasier.. and there goes the save calorie thought... But if you deep fry at a high temperature and correctly, you are flash frying and as you drain on paper towels, you will get great results using less calories. But if you deep fry incorrectly and at low temperatures, you certainly will get greasy and overly fatty stuff. So now, you can choose to do what you want to. If your kitchen has good ventilation and if you use good oil.. and deep fry with care... you should have no problems with odor. In fact it will be no problem at all. Maybe I can come give you a lesson on deep frying in your new kitchen.. I would love doing that if you want to learn.. you may know the art of deep frying already.. in which case I am a fool... to have posted this. But I deep fry a lot.. and calories have never been an issue. Also when teaching at the school... I have worked with dieticians and nutritionists and it is a grey zone many do not know how to explain. It should be about technique and perfection.. However you achieve both, it is your call. The recipe is yours to play with. Do invite me for a tasting when you make these cauliflower's... I love them.

What does it mean to you? Getting the recipe that is?

Thanks for the great photographs Ben. The middle one before the sour cream is added looks amazing... My mouth started to water.... The final version looks nice.. but rich.... WHich is a good thing for those special times. The mango powder will make the dish get a subtle sourness. The yogurt adds to the acid and also gives a gentle creaminess that makes the dish become almost tangy and also remain fresh and light while getting a little creamy. The color is also wonderful with the yogurt.. It does not get too white. Many thanks for taking pictures. What a treat... You are most wonderful in your enthusiasm and your generosity in sharing yourself. It makes one want to give you more and more... for you come back with so much more. Thanks! Have fun with the other recipes... and make this one when you want to again... and post to let us know...

Thanks for sharing this information. Sounds like a great trip. What bakery did your daughter get the Pumpkin pie from??

Steve, What do you like about Bhel Puri??

I shall look for it. Thanks Suzanne.

Thanks for the encouraging words.

...which is what i ended up doing tonight, after reading some of this thread and drooling...a poor substitute, i'm sure, but i could not rise above the craving that the sight of those dishes inspired...needless to say, i am hitting Diwan, like, this weekend.... thanks for sharing! If you know what day you are going to Diwan... let me know.... And I can call and alert Hemant to your dinner date at Diwan... I am sure he can come out say hello and make sure your meal is just as special. I know Sundays are his day off... Do let me know... It will not be a big deal.. Or you can always call Diwan and ask to speak with Hemant Mathur and give my name as reference...

Rachel I make it for Hemant once or twice a week. I made the batch you all ate last night around 4 PM. I can speak to you over the phone and share a recipe. I know I have it in my cookbook.. But it is slightly different from what I make for Hemant. It is very easy.. .and I never thought of it as anything out of the ordinary.. You are kind to think of adding it to your Thanksgiving meal... I would be more than delighted to walk you through the recipe and ingredient list...

Ditto, ditto. Thanks, thanks.

I am not Moslem but look forward to eating my one meal most days with my Moslem friends for the very reason your friend shared with you. Amazing feasts are prepared and enjoyed communally. Often all enjoyed from communal platters or bowls. Eaten by hand. The variety of dishes is rich, the love and time given in preparation of these dishes sincere and substantial. The meal period becomes a time for people to think of elders, old days.. blessings, wishes, prayer, harmony, peace and a future of joy... And I have seen this over the years and in ample doses....Egypt must have been great.. how I wish I could be in Egypt during Ramadan someday.... Stellabella, would you mind sharing more about that dessert your friend made for the Eid celebration at the end of Ramadan? In India that particular Eid is called Meethi Eid (sweet Eid). And desserts, especially a sheer khurma (vermicelli pudding) is traditional and sensational.

Toasting is browning the flour just ever so delicately. Saving it from getting burnt... and yet browning it into a light sandy color.

That should be fun.. so I can finally taste more than a tear drop sized drop of that wine. I shall think of what I can make for you using Foie Gras... Lets do it... It will be fun.

I want to second Macrosan's comments about the evening and his choices for dishes that live in my memory today. I once told Suvir that Indian food did not appeal to me. I have to revise my map entirely after last night's feast. Thank you Suvir. The mood of cheer, friendliness and warmth among all attendees (with one ill-tempered exception I was made aware of --nuff said about that) left me with the feelings that our on-board verbal fisticuffs are superficial to the interests that connect us. This is truly a wonderful group of people. And I am grateful to Jason and company for providing the media that is defining the eGullet community. I could manage just a plate of eggs today, I'm still satiated from the meal. Jaybee, Thanks for your sweet posts. I was somewhat nervous about Rosie and you. I was hoping you would each find at least one thing that would make you happy.... Glad it was more than just one. And yes I was happy at the end of the night knowing that we all seemed to have had a great time. And yes thanks are due to Jason and Fat Guy for providing this media where we have been able to indulge our passions and also meet people in person that share some of them. eGullet is really special and I must say every member last night made an effort to showcase the site at its very best. Without much effort I should add. We were all naturals in being gracious company. I have not forgotten your Tarte Tatin Jaybee... I still await a chance to taste it...

Thanks Cakewalk. Yes Seekh Kababs were what you were also served. This was one of the dishes Eric Asimov mentioned in his review of Diwan. It is made of minced mixed vegetables and they are then shaped like sausages onto a skewer and grilled in the tandoor. Traditionally they are made with minced lamb and sometimes with chicken.. This is not totally uncommon, but executed so wonderfully only by a few chefs. Hemants rendering of Halibut makes a common fish become a celebration. The Chilean Sea Bass may give you a guilt for you are partaking in its pleasure, but at Diwan, it is immortalized in its taste. It is one of the best preparations of fish I have eaten in my life. Since I am not much of a chicken fan, I end up eating fish and beef when I do eat non-vegetarian foods. Thanks for sharing that poem.. It sounds beautiful. I grew up enjoying curried eggs. In fact they are one of my favorite dishes. And many a friend of mine that have never found a liking for Indian food before they met me, got converted after a bite of that dish. Hemants tandoori mushrooms have been copied by most other Tandoori chefs in NYC. Many other chefs are doing it these days. I love those mushrooms as well. You ate Baingan Bharta (eggplant dish) with your rice. And also some mint rice. The Okra is a recipe I came up with as a child. It is one of the simples Okra preparations to make and now many friends and family in Delhi and because of me giving Hemant this recipe 6 years ago, many other chefs are preparing it as well. But when he makes it, he fries it perfectly to ensure it is not too greasy and that the flavor is still nice and citrus fresh. I have explained the preparation of the cauliflower in the cauliflower thread in the Indian forum. It is an Indo-Chinese preparation. Meaty and addictive. I can eat plate fulls of it and still want more. Wonders you can achieve with Ketchup. The Kulfi (you were correct) was served with a citrus sauce. I added a little sour and bitter note to the sauce by adding Campari. I am glad you enjoyed the dessert. It was a last minute idea. We were going to make Chai Pots de Creme but realized that the ramekins had not been delivered. Your post reads beautifully. Thanks for sharing your thoughts... I hope you will have continued success with enjoying Indian cuisine henceforth. I am glad you were able to have Hemants Indian cooking be your first introduction. You could have not hoped for a better one.

About Cardamom

i lost all respect for him when he told me he went to see The Stones, like, 4 times in a row. but i think he likes the wonderstuff, so it all balances out. The Stones who?? ??

Steve what others do you enjoy with Indian food? How did your wines compare amongst each other? Was there a bottle that worked better than the others? A bottle that paired especially well with a particular dish? That Damian is quite the genteel charmer... Knows all the right things to say and do... And yes he is very sharing... Made me into a Yankee fan this year... Ann and he took me and a friend as their guests... and we enjoyed premium seats and I ate like a fiend... (bad french fries that I devoured and Dunkin Donuts)... And was taught the rules of the game by him rather patiently.

I would have loved some of those wines.