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Everything posted by prasad2

  1. I shall Jason! In the mean time should I continue doing what I do? BTW when is the potato EGCI?
  2. Pardon me if there is an earlier thread on home made potato chips. How do you make them and do you flavor them and if so how. The other day for my bar I sliced about ten potatoes and fried them crisp and added some salt and cayenne. They were good the same day and not as good the next day. They were not like the store bought. Do you slice and soak them and then fry? or slice and fry them right away? Oil temp ? Thanks
  3. Bhasin: No problem, I understand you are busy. My next class is in Feb 04. I have done these classes before and in the past I have done some introductory stuff. For the few classes, this is what I have done. Include a map of India with regions and explain the basics of the food on how it differs from region to region. Then I would explain some of the spices, lentils legumes and the basics. Show them how to make a basic garam masala. In the past I have done: Garam masala, rice pilav, alu gobi, lamb rogan josh, shrimp moilee, bagara dal, rice pudding (Kheer), malai kofta, onion bhajia and so on. The class typically lasts two and a half to three hours, including dinner. This past Saturday the following was the menu. Vegetable Pakora Chapathi and Poori Garam masala Avial Malabar Chicken Curry Shrimp Korma Sag Paneer. I had the pleasure of Having two of my many favorite people (chefs) help me. Chef Kaushik Roy of Bricklane Curry house from New York and Chef Peter Beck (former chef of Tamarind) who is currently working with me. It is kind of semi-hands on. I hand out a booklet with the recipes of everything I do and some times I ask them to read a recipe out and probably the others to cook and stir and I watch them do so. It's fun. I have the whole folder of these basic recipes on my desktop. If some one can guide me thru to post that file, I shall do so. Thanks again, every one.......
  4. Thanks Monica: Class was great. I had the opportunity to speak to every table while they were having dinner and seemed they enjoyed every moment. I had a pretty busy Friday night, the night before the class and I couldn't get out of the kitchen till 12:00 midnight. I should have planned ahead, but you know restaurant people always leave it to the last minute. I wa under pressure and a deadline to beat, before the students arrived. I was ready with everything and guess what? I totally forgot the camera which was actually sitting on my desk. Well, as we say there is always a next time.
  5. prasad2


    I am home in Brooklyn and would love to know what they say. I will do a google search now. Did we fare OK? Since you said nothing more, I am slightly nervous. So how is the review? Can't expect anything less, at least I didn't and a few days back I had the most memorable dinner at Amma. As soon as we walked in, I was humbly greeted by Bikky, (Whom I came to know him as Bikky later) but my friend who was with me was disappointed to find out we had to wait 15 minutes for a table. We decided to stroll the street, had a cocktail next door Bar and were back and then the rest was a paradise. Of course I had the advantage of knowing Hemant and his skills, but I didn't know how much to expect from the DUO Chef team partnered with Suvir Saran. Most fascinating dinner, course after course, simple yet very elegant presentations, mouth bursting flavors and intense in tastes. A simple spinach Pakora (Fritter) and Moong (Green lentil) Chat (Savory: A subtle Combination of sweet, sour and spicy chutneys and flavors). One thing I must say the Cheese cake with Mango flavor was so light and flawless, the best I have had. I tried to locate Suvir in the little but very pretty dining room and I was unable. Ruth has said all about the food on how good it is and how it has changed her mind that "all Indian restaurants are the same". To me, that's a great statement! I had the pleasure of meeting Suvir's and Hemant's business associate "Divender" who has a great vision for success with tastes in food, decor and service. I enjoyed meeting and expanding horizons with Divender. Amma will satisfy the most sophisticated Indian food lover as well as initiate and convert the most stalwart of skeptics. I wish AMMA a long life in New York, just like how one wishes for thier own mother. "AMMA" Note: Amma in Indian Language "Hindi" means "Mother" I shall return very soon to Amma with many friends.
  6. Yes, I am going to take some pictures and shall post them.
  7. I am approaching the dead line for my cooking class. The class is on this Saturday the 25th Oct, 03. It is two hours of fun hands on cooking and an hour of dining with the cooked food and pairing a wine or two. I have 24 trainee cooks coming for the class. Any more suggestions please, yes I am adding in Saag Paneer and also thinking of a Korma. And am planning on a mint chutney as well. Suvir, Monica, Bhasin, Vikram, Anil, SKChai, torakris and any or all other eguletteers please....
  8. Looking forward for these classes as it seems it is getting very interesting even before it's started. When are these classes starting? How about SHEERMAL ?
  9. Sujatha: Welcome aboard egullet....
  10. hmmmm-- did you roast it for long enough.. that should pull out the moisture a lot.. It is not completely dry -- just a tad bit moist. but should not be lumpy.. Sorry about the delay -- i missed the requests totally!!! My mom inlaw does not add peanuts or sesame.. I guess it is all to taste. They like theirs very "garlicky"
  11. I believe you should get it in any New york Indian grocery who sells fresh produce. I would only in season. About two weeks back in Connecticut I was able to buy. I bought two pounds @ $ 2.99 a pound. Ended up making Gongura patchadi and some dal with my mom. About two pounds of Gongura gave me a 16 oz container full of chutney. It's not cheap, but glad you get it. Now, I find it extremely tasty with steamed riec and some ghee and of course with some raw red onion wedges.
  12. Finally!!! Thanks for the recipe. Monica: I did try similar version after all the wait I went thru waiting for your private email. Actually Bhasin had emailed me the similar recipe except he had peanuts and sesame added to that. I tried Bhasin's verion and found it not that dry. I thought the coconut and Garlic had moisture which gave me a lumpy chutney. Did I do any thing wrong?
  13. I checked mine. NADA.......... Zilch........ May be you can send it again. Looking forward for the recipe........
  14. Usual disclaimer: Of course the time will vary depending on the size and cut of the meat, the type of cooking vessel you're using, the accuracy of your oven etc. Baby Goat cooks pretty good and as fast as tender fresh lamb.
  15. You may use raw papaya. Just peel and paste.
  16. prasad2

    $6 bhelpuri

    Am glad we are on the same line. Yes, I love to give a big spread for the brunch and eventually and probably get away not serving the usual rogan josh and chicken tikka masala for brunch. Give a lot of snacky snacks. You are welcome to visit us any time you are around here. For more info please visitwww.thali.com Well the chaat stand is quite popular among Indians but the locals enjoy it too, specially when the wait staff gets involved showing them how to make and eat gol gappas or dosas or whatever the street snacks we offer. We are new canaan, CT very little ethnic background. Sunday Breunch is quite popular for many Indians and yes, they drive an average 20 to 30 miles too for a brunch, specially in season.
  17. prasad2

    $6 bhelpuri

    episure Thanks. It's a good promo, show one's talent and hopefully keep bringing them back. Do I make money on this ? No, not really. Hopefully one day I shall.
  18. Either you dump the yogurt as Bhasin mentioned or marinate your meat. This yougurt is particularly not sweet, it's more a bit tangy. Not really if you start right and enjoy doing what you are doing.
  19. prasad2

    $6 bhelpuri

    Mongo I am sure a lot of restaurants do offer some great deals on certain days and some street fares on certain days or times of the week for Indian food. I offer a Sunday Brunch at my restaurant which is kind of a stylish, formal and yet casual a restaurant with fine dining kind of mood setting. This is how the Brunch goes. I have a rolling trolley set up with live fire, where a lady cook in a saree is usually preparing, Masala dosas, uthappams, masala ommelettes (Indian style), fresh aloo tikkis, medhu vada and or some fresh pakoras. Followd with that is a Sambhar station with four salads. Also some cold chutney Sandwitches are prepared. Right next to that is a chat station with all the mix and match pani poori and bhel stuff and fillings. Then one usually finds two tawas, one offering a veg prep (Like gobi manchurian or batata vada, chana dal vada or pav-bhaji. The other Tawa usually a meat or chicken preperation, like shammi kababs, chiliy chicken, or chicken 65 etc.... Then you have the buffet with Frankies, Tandoori Chicken, at least two rices like lemon or tamarind rice and zeera pilav or mattar pilav etc.. Veg offerings are at least three more in choice. Fresh breads at the table. At least four Indian sweets / desserts. All of the above for $ 13.95 all you can eat. Wait a minute folks, it doesn't get over yet it comes with a mimosa or a bloody mary or lassi. It is not money at issue here, it is just to promote the food, the restaurant and cuisine in general.
  20. prasad2


    You don't do too baldly yourself, my friend. Hope that makes your day
  21. Thanks episure on the 65. I have not tried it yet, I am saving it for the next time. I did try the varuval, myself I was not too impressed, am going to it a try today, hence any recipe, tips on varuval is highly appreciated. BTW Episure, on Prasad 2, why 2. I guess when I opened my aol account, Prasad and Prasad1 were taken and I was assigned Prasad2. I just got used to that ID. Vengroff, thos epictures just look terrific, I have had Hemant's too and I remember he brings the prawn out of it shell. I wonder how it tasted, since the marination does not get to the meat of the shrimp. How would you explain your memories on tasting those big mothers. Thanks
  22. Well, Anu do you a kitchen where you live, it shouldn't to be hard to prepare them and probably the result as close to nani ki aloo paranthas. I am sure given the talent of eguletteers it shouldn't be that hard. Any one with Recipes please. May be Hemant's recipe from the brunch that Suvir had mentioned. Thanks Suvir and Hemant.
  23. prasad2

    $6 bhelpuri

    Gol Gappas are called Puchkas in Calcutta. Pani Puri is the same as Puchkas and Gol Gappas. Thanks Suvir: See you live and learn. In Hyderabad they call the "GUP CHUP" on the streets. Monica: What stage of Atkins are you now? I guess the second or third phase of the diet lets you eat few grams a day. May be you could have some after all and spicier, tangier the better.
  24. I just had amma's aloo ke parantha's for breakfast. (Amma's =Made by mom) You should give the 6th street a try and order as tawa ke aloo paranth's, may be you might get lucky.
  25. prasad2

    $6 bhelpuri

    Mongo, Suvir took words out of my mouth. Me too just like you enjoy eating on the streets and beaches in India. Dahi poori and Gol Gappas are perfectly fine, so what they drip a bit on your suit, the feeling and the satisfaction is quite different on streets with street food. As Suvir has said it's not available in US as street, hence people are looking at avenues and we as restaurateurs only are trying to fill in the gap and give at an ethnic traditional touch with some modern punch to the other foods. BTW what is "PUCHKA"?
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