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  1. Hi all, we are having a huge dinner tomorrow night and I am stuck in a rut about what sort of salad to serve. The dinner menu has all sorts of fish, chicken and vegetarian recipes, all Indian. I normally do two salads, one with yogurt ( a raita of sorts) and one with onions (with vinegar and red food color )... I would like to do something different tomorrow night. Any suggestions? Maybe somehting with potatoe croutons and toasted sesame seeds Okay, I need to feed.. will be back in a few
  2. I'm interested in making panir and chenna, having never attempted either. Any tips and/or basic recipes would be appreciated (to supplement the one presented in my main source Indian cookbook at home, the name and author escapes me at the moment however -- its an Vedic vegetarian cookbook though if that helps). Thanks folks.
  3. I'm thinking of having a dinner party based around tapas. The recipe books I've seen haven't been that inspiring and a search on the internet hasn't thrown much up. One guest is vegetarian so any suggestions would be great....
  4. How does the fact that Indian cooking in homes is largely vegetarian affect the restaurants serving Indian food? What effect does it have on the sales in a restaurant? Do people go to them primarily to eat meats and sate their cravings thereof? Any thoughts?
  5. 'Can you be a vegetarian and a gourmet?'... snatch of conversation overheard at The Merchant House in Ludlow. They thought not, though I was trying to be both. Who was right?
  6. As vegetarian food in India is so wonderful, the place of meat often gets forgotten. In fact people assume you are a vegatarian unless you say that you are "non-veg" This often covers up the wonderful meat dishes that you can find in so many regions. One thing i have not been able to track down with any great success is a use of offal I love offal in all its forms. I think it is disengenuous to kill an animal and not try and eat all of it. I love the kidneys, the spleen, the hearts etc but my own cuisine seems lacking. Am I missing something? I have had a wonderful brain curry in Delhi, bu
  7. In America, we think of pickles as a kind of a relish, or side dish – a cured vegetable that adds a sour or tart note to the meal. We pickle a variety of different vegetables but, for whatever the differences, pickles all have a recognizably “pickled” taste. Indian pickles use many of the same ingredients – salt, vinegar, coriander, mustard seeds, turmeric, cinnamon, cloves and ginger – but they present some of the most diverse and exotic tastes and textures imaginable. They are fiery hot, sour, pungent, fragrant, sweet- and- sour, and tart. They are crisp, silky and chewy. Flavors may b
  8. Dear Heston, A few of us have been having a discussion about being vegetarian and whether or not it's possible to be a vegetarian and a gourmet at the same time. I think not, but some other good people on this list seem to disagree with me! I was just wondering what you think? I've read that you run a great restaurant, so what's it like having to account for this and other limitations to what you can cook for people? Thanks, Doug
  9. Grandma's frittata di zucchine Serves 4 as Main Dishor 8 as Appetizer. This is my Grandma's zucchini frittata, that I still look forward to eating when I visit her house and she never disappoints me. 3 T extra virgin olive oil 2 T basil, chopped 1 large onion, sliced 1-1/2 lb zucchini, thinly sliced in half circles 6 large eggs salt and pepper 1/2 c grated romano(pecorino) cheese or parmigiano (about 2 ozs) 1. In a 12 inch heat 2 Tablespoons of EVOO over medium heat, add the onions and saute until wilted about 5 minutes. Add the zucchini and cook, stirring occasionally, until tender,
  10. Roasted Cauliflower (aka Jim Dixon's Roasted Cauliflower, no wait, that's Amanda Hesser's recipe! Or is it?) Serves 6 as Amuseor 4 as Appetizeror 2 as Side. Here's a link to my post on the Veggies, Don't eat enough of them thread on eGullet. In that post, I refer to Jim Dixon's first mention of this dish on eGullet. Here is a link to Caramelized Cauliflower on his website, Real Good Food. Here's a link to Amanda Hesser's article in the NYT: The Celestial Cauliflower, published January 17, 2001. Finally, here's a link to the current eGullet discussion thread about roasted caulifl
  11. Mushrooms Ajillo Serves 2 as Sideor 4 as Appetizeror 6 as Amuse. This is one of my favorite types of tapas. I've tried to recreate what we get served in the Spanish and Portuguese restaurants of Newark, NJ. Ingredient Notes: 1) The Spanish Paprika is optional, but don't substitute "regular" paprika if you don't have it, it would be better to just leave it out. 2) Sherry can be substituted for the Spanish Brandy if you can't find it, but I don't think it flambes the same, you would just use it to deglaze the pan. 3) The amount of garlic is approximate, I use about 1/2 a head, you may want to us
  12. Roasted Pineapple and Avocado Salad Serves 4 as Salad. A really simple, but really flavourful salad. Big bursts of flavour in the chunked pineapple really make it a crowd-pleaser. 2 c peeled and cored fresh pineapple (3/4" chunks) 1/2 tsp light brown sugar Kosher salt 1-1/2 T extra-virgin olive oil 1-1/2 T balsamic vinegar 2 Hass avocados, cut into 3/4-inch chunks 4 oz cleaned baby spinach (4 cups) 12 mint leaves Freshly ground pepper Lime wedges, for serving 1. Preheat the oven to 400°. In a medium bowl, toss the pineapple with the brown sugar and 1/2 teaspoon of salt. Spread t
  13. Cauliflower and broccoli with a walnut sauce Serves 4 as Side. This is a twist on goma-ae or sesame dressing using walnuts instead. Feel free to use either all broccoli or cauliflower. This uses a suribachi, if you don't have one you can try using a spice grinder. 1/2 small head of cauliflower 1 medium head of broccoli 100 g walnut pieces 2 T soy sauce 2 T sugar salt 1.Cut the cauliflower and broccoli into small florets and steam until done to your liking. Set aside to cool to room temperature. 2.Toast the walnuts in a small frypan, then add to a suribachi (Japanese mortar and pestle)
  14. Vegetarian Chili Chili recipe, anyone? I've used a couple recipes through the years for meat-bird-aversioned friends. I've had good success with one that contains tofu (not really sure where it is, but could probably find it). And this one, with bulghar: 2-1/2 c dried kidney beans 6 c water to cover 1 c V-8 Juice 1 C raw bulghar 3 T olive oil 4 cloves garlic, smashed, chopped 1 tsp ground cumin 1 tsp basil 1 T chile powder 1 dash cayenne (or hot sauce) to taste 1 c chopped celery 1 c chopped carrots 1-1/2 c chopped onion 1/2 c chopped bell peppers 1/2 c chopped mild green chile
  15. Lime - Ginger - Mint Sorbet Serves 10 as Dessert. Worked really well, the very first time I made it! Icy, spicy, minty, refreshing sorbet/ice. This would be excellent as a palate cleanser for an Asian meal. 1 c Sugar 3 c water 1 bunch fresh Mint leaves, washed (it is not necessary to remove from stems, but if you don't then trim the stems into short lengths) 2 oz finger of fresh Ginger, peeled and finely diced 1/4 tsp Salt 2 Limes (zest one) 1 tsp Lime Zest, finely grated 2 T White Rum Combine sugar and 2 cups of water in a pot over medium heat. Stir occasionally until sugar is disso
  16. Lychee & Key Lime Sorbet Serves 8 as Dessert. Served at the Second Annual NY Potluck Dinner. 1 c Sugar 1 c Water 1/4 tsp Salt 1 lb fresh Lychees 6 Key Limes, juiced 2 T White Rum Combine sugar and water in a pot over medium heat. Stir occasionally until sugar is dissolved, remove from heat, add salt. While sugar is dissolving, peel lychees and remove seeds. Puree in blender or food processor for a minute. Strain and press fruit through fine mesh sieve, discard pulpy brown bits remaining in sieve. Juice key limes through strainer into lychee puree. Add fruit puree to sugar syrup. Ta
  17. Crispy Fried Green Tomatoes Serves 2 as Sideor 4 as Appetizer. Best crispy, crunchy fried green tomatoes 2 Medium Green tomatoes 1 c Flour 2 Large eggs 2 T Milk 1 tsp Red Tabasco sauce (or more if you like) 1-1/2 c Finely crumbled crackers (I use a mixture of Ritz and Saltine) Oil for frying salt, pepper, cayenne ( to taste) Mustard/Caper sauce 2 T Mayonaise 2 T Yellow mustard 2 tsp Green Tabasco sauce 2 T Red wine Vinegar 1 Garlic clove finely minced 1 T Coarsly chopped capers 1 T Finely chopped parsley Slice the tomatoes into thick rounds (about 1/4 inch). Pat dry with a pa
  18. Chocolate Chip Cookies ala Blue Smoke This is the chocolate chip cookie recipe developed by Jennifer Giblin, the pastry chef at Blue Smoke restaurant in New York. I liked the cookies so much I asked for the recipe, and she was good enough to share. 1 lb Unsalted Butter (Plugra brand is best) 1 c Brown Sugar 1 c White Sugar 1 T Corn Syrup 4 Eggs 1 T Vanilla Extract 4 c Flour 1 T Salt 2 tsp Baking Soda 3 c Good Quality Dark Chocolate Chips Cream together the butter, sugars, and corn syrup until light and fluffy. Add eggs and vanilla extract gradually. Sieve together all of the dry i
  19. Guest

    Lentejas -- Lentils

    Lentejas -- Lentils For me, the lentils are the best of all the legumes; humble and yet incredibly good. They are a very important part of the Spanish diet & have now also become stylish. You can find them in many famous restaurants as the ingredient of choice for many dishes. See more of my Spanish Recipes here. Ingredients: 1 c brown lentils (well washed; cover & rinse with cold water several times) 1 bay leaf of parsley 1/2 head of garlic 1 tsp sweet pimentón (found in most specialty stores; substitute with good paprika) 4 oz salt pork or bacon (make sure to blanch bacon
  20. Judiones -- Succulent Melt in Your Mouth Giant White Beans Serves 10 as Sideor 12 as Appetizeror 6 as Main Dish. Enjoy this typical Spanish dish on its own or with a tasty vinagreta (Spanish vinaigrette) accompanied by a rich red Marques de Cáceres. If you get the chance use La Granja's famous judiones, for a real melt in your mouth experience! See more of my Spanish Recipes here. 1 lb of judiones (substitute broad beans) 1 medium size onion 4 cloves of garlic 1/2 tsp pimentón agridulce (bittersweet Spanish paprika) 1/2 c olive oil 4 l of water 1 red or green pepper [Directions:
  21. GG's Sweet Coleslaw and Dressing 1 cabbage, finely shredded or a 16-ounce package of shredded coleslaw mix 1 medium red onion, quartered and thinly sliced 1 red bell pepper, cut in very thin slices Dressing: 1 c sugar 1 tsp salt 1 tsp dry mustard 1 tsp celery seed 1 c vinegar 2/3 c vegetable oil Combine shredded cabbage with sliced onion. Combine dressing ingredients and bring to boil. Pour over cabbage and toss. Cool, then refrigerate. Keywords: Salad, Vegetarian, Kosher, Easy ( RG1661 )
  22. Creamy Baked Polenta Serves 4 as Side. Hands-on time: 5 minutes Total preparation time: 55 minutes The corn meal mush known as polenta, one of the national dishes of Italy, emerged in its original form as the field ration of the Roman soldier. Although pulmentum was made of millet or spelt (cornmeal was unknown to the ancient Romans), it boasted the same versatility that we love in polenta today -- you can cook it up and serve it immediately while it is still creamy, or let it set up like a cake that can be sliced and sauteed. Cooking polenta on the stove requires a lot of hands-on time -- and
  23. MiFi

    Veggie Curry

    Veggie Curry Serves 6 as Main Dish. I am by no means a vegetarian, but this is a nice rustic dish for a summer day or a chilly fall or winter. Brown rice rounds out its hearty-ness, cashewnut butter is the secret ingredient. 2 T ghee 2 onions, sliced crosswise 2 cloves garlic 1 T chopped ginger 1 T cumin 2 T cayenne (I like it hot) 1 tsp tumeric clove 3 c butternut squash 1 zuchinni (chopped) garbanzo beans (drained) 2 c chopped tomato coconut milk 2 T cashewnut butter 2 c potatoes, chopped ( I used Russian banana) 4 c culiflower 1. In an appropriate pot, melt ghee over medi
  24. Pistachio and herb filling for choux puffs I think this may be based on an old James Beard recipe; it's been years since I wrote it down. You might try lightening it with some sour cream or yogurt. 1-1/2 c cream cheese 3 T chopped chives 1 T chopped parsley 1 tsp dijon mustard 1/2 tsp salt 1/2 c coarsely chopped pistachios Cream together all the ingredients except the nuts. Stir in the nuts. Keywords: Hors d'oeuvre, Vegetarian, Easy ( RG1674 )
  25. Rice, Green Chilies and Cheese Casserole Serves 6 as Side. This recipe came from a blind Mexican cook in California, Elena Zelayeta, back in the days of James Beard and Helen Evans Brown. She said it could be made with macaroni, noodles or hominy as well, but I have only had it with rice. Really holds nicely for a buffet. Not really meant to be hot and spicy. 3 c sour cream Salt and pepper 2 cans chopped green chilies, rinsed and drained 3 c cooked rice 12 oz shredded or grated Monterey Jack cheese 1/2 c grated cheddar cheese (or more Monterey Jack) Lightly salt and pepper the sour
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