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I realise that the various spellings of dal are probably phoenetic translations from Indian languages, but is there a 'most' correct version?

Is it all 'much of a muchness' or is there a difference?

How sad; a house full of condiments and no food.

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Of course you should spell it any way you like, because it is not an English word and therefore latitude is required, but I think the trend in transliteration over time has been towards minimalism and I like that. Thus you see a disappearance of all those wild spellings of Chinese words that made them seem so foreign.

Right now I believe the official New York Times spelling is dal, see for example

http://query.nytimes.com/search/full-page?...752C0A9649C8B63

While I don't see the Times as definitive, it's usually a pretty good starting point for style stuff. Suvir how are you doing it in your book?

Steven A. Shaw aka "Fat Guy"
Co-founder, Society for Culinary Arts & Letters, sshaw@egstaff.org
Proud signatory to the eG Ethics code
Director, New Media Studies, International Culinary Center (take my food-blogging course)

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An aspirated "D" perhaps Simon?

Yes my Bengali friends do say Dhaal. But the Bengalis say many words somewhat differently.

My own name... Suvir is written and pronounced differently by Bengali friends of the family. They call me Shoo Bir and always spell my name as Subir.

I have realized, and I may be wrong, but most Bengalis I have met do not say "v", they change it to "b".

But many Indians including myself, mix their v's and w's. Similar to the Germans.

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I confess to being mostly dal-ignorant, Suvir. A couple of years ago I did an article on mail-order specialty foods and among a hundred other things I got like six different kinds of dal from IndiaPlaza.com. I did some tests at the time but they didn't reveal a strong preference, and the assignment wasn't in-depth enough to warrant further investigation. I think I still have most of them in a box somewhere, though, if you have any suggestions.

Steven A. Shaw aka "Fat Guy"
Co-founder, Society for Culinary Arts & Letters, sshaw@egstaff.org
Proud signatory to the eG Ethics code
Director, New Media Studies, International Culinary Center (take my food-blogging course)

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Ihave always grown up using the spelling "Dhal"  The "h" is pronounced almost as an expression of breath

S

When I was young, I used to be able to detect the subtle pronounciation

differences between various bengalis - It started by differenciating between bangals Vs Khotis, and then got trained to sub-classify.

Now, most bengali I hear are from Banladeshis in NYC.

anil

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Polly.. what are your favorite daals?

HMM... Favourite dals. If we are talking about dry beans, I love all of them.

If we are talking about the dish, I love all of them.

especially dal with coconut milk (molaghashyam)

sambar

green lentil dal with lots of fried, pulverised onions in the base.

red lentil dal with tomato, green chilli and curry leaves

Last night I cooked something that you may not call a dal, but it was very yummy:

Yellow split peas cooked till mushy but with some still holding shape, flavoured with asofetida, salt, sugar, butter and a few thyme leaves.

Then I stirred in a whole lot of finely shredded savoy cabbage and let it steam together for a little bit.

It was earthy/sweet and buttery without being heavy. I had it with lemon roasted chicken.

How sad; a house full of condiments and no food.

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South Indian lentils with Onions

(Sambhaar)

Sambhaar is the sauce served with Dosas (lentil and rice pancakes) in southerin Indian restaurants. There are as many sambhaar recipes in Southern India as there are households. This was one that my mother learned from my fathers bosses wife. My mother would make sambhaar with different vegetables depending on what was available fresh and what was necessary to use. You can substitute onions with small red radishes that are left whole or even pearl onions. You can also use any other vegetable or a mix of many. This is a great lentil dish to eat with rice and serve for a special party. The flavors are intense, the spicing very different from most anything people have ever eaten.

SAMBHAAR POWDER

2 teaspoons black mustard seeds

1/2 teaspoon fenugreek seeds

2 teaspoons coriander seed

1 teaspoon cumin seeds

4 whole dried red chilies

1/2 teaspoon black peppercorns

1 tablespoon channa dal

1 heaped teaspoon urad dal

LENTILS

3 tablespoons canola oil

1 teaspoon black mustard seeds

3 whole dried red chilies

1/4 teaspoon asafetida

8 fresh curry leaves

1 pint smallest possible pearl onions, peeled, or 4 small onions, quartered

2 hot green chilies, stemmed and cut in half crosswise

8 fresh curry leaves

1 1/2 teaspoons tamco dissolved in 1/2 cup warm water

4 medium tomatoes, coarsely chopped

3 teaspoons salt, or to taste

TEMPERING

1 teaspoon black mustard seeds

1 teaspoon coriander seeds

1/4 teaspoon fenugreek seeds

1 teaspoon dried, shredded coconut

1/2 teaspoon cumin seeds

1 whole dried red chile

1 tablespoon canola oil

1/8 teaspoon asafoetida

1. Combine the mustard, fenugreek, coriander and cumin seeds, chilies, peppercorns, channa dal and urad dal in a small frying pan and dry roast, stirring, until the spices are fragrant and lightly browned, 2 to 3 minutes. Cool, and then grind to a powder in a spice grinder.

2. Heat the oil with 1 teaspoon mustard seeds, 3 whole red chilies, 1/4 teaspoon asafoetida and 8 curry leaves in a large saucepan over medium-high heat. When the mustard seeds crackle, add the onion and then 1 teaspoon turmeric and cook until the onions wilt, about 3 minutes. Add a little water as needed if the spices stick to the bottom of the pan to keep them from burning. Now add the spice powder and stir 2 to 3 minutes to roast the spices. Drizzle in a little water as the spices begin to stick to the bottom of the pan so that they cook evenly and don't burn. Add 2 tablespoons shredded coconut and stir 1 minute. Add tomatoes, tamarind water and salt and cook over medium-high heat 3 minutes. Add 2 1/2 cups water and the cooked dal. Bring to a boil, turn the heat down and simmer vigorously until the mixture thickens and the lentils break down, 7 to 10 minutes. Skim once the liquid comes to a boil to remove the foam that rises to the top.

3. For the tempering, combine the spices in a spice grinder and grind to a coarse powder (the powder should have some texture). Heat 1 tablespoon oil with the asafoetida in a small frying pan over high heat. Add 8 curry leaves. When the leaves begin to sizzle, add spice powder and turn the heat down to low. Add the spice powder and cook, stirring, until fragrant and dry, about 1 minute. Add the mixture to the sambhaar and stir. Serve hot.

,

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SPICY SQUASH AND BEAN STEW

(Dhaansaak)

Serves 6 to 8

This dish is my adaptation of the famous Parsee dish Dhaansaak. Haunting spices seem subtle and familiar at first taste, it is only minutes later that one experiences their warmth and full flavor. The back heat of this dish makes it hotter than the other recipes in this chapter. This recipe is a perfect one to make for a one pot meal. You can change the vegetables according to your taste and also change the proportion you use them in. This particular recipe is a great fall recipe but works well at most times. I often use whatever lentils I have at home. But the substance of this dish comes from the Channa daal which is a very distinct lentil in keeping its shape even after cooking for a long time. Serve this lentil with steamed rice for a hearty weekend lunch as one would have at the Bombay Gymkhana or any of the elite Clubs in Bombay, or for a festive dinner party.

STEW

3/4 cup yellow split peas (channa dal)

1/4 cup yellow mung beans (moong dal)

3/4 cup pink lentils (masoor dal)

1 tablespoon finely chopped ginger

2 garlic cloves, minced

2 teaspoons garam masala

1 teaspoon turmeric

1 teaspoon cayenne pepper

1/4 teaspoon ground cloves

2 bay leaves

1 to 2 hot green chilies, chopped, with seeds

1 tablespoon salt

6 1/2 cups water

3/4 pound tomatoes, chopped

3 cups 1-inch chunks skinned and seeded butternut squash (about 1 small)

5 cups 1-inch chunks eggplant with skin (about 1 medium)

1 medium red onion, cut into 1-inch pieces

1 cup fresh or frozen corn kernels

12 fresh spinach leaves, stemmed, washed, and torn into bite-sized pieces

TEMPERING OIL

1/4 cup ghee or canola oil

1 teaspoon black mustard seeds

1 teaspoon ground cumin

1 small red onion, finely chopped

1 garlic clove, minced

Juice of 1/2 lemon

1/4 cup chopped fresh cilantro

1. For the stew, put the all of the dal in a large soup pot along with 4 1/2 cups of the water. Bring to a boil and skim well. Then add the ginger, garlic, garam masala, turmeric, cayenne, cloves, bay leaves, chilies and salt. Simmer, covered, until the dal are tender but not falling apart, about 20 minutes. Stir every now and then to prevent the dal from sticking to the bottom of the pot.

2. Add the tomatoes, squash, eggplant, onion, corn, spinach and the remaining 2 cups water. Return the stew to a boil, reduce the heat and simmer, covered, until the vegetables are tender but still hold their shape, about 15 minutes. Remove the stew from the heat.

3. For the tempering oil, heat the ghee or oil in a medium skillet or kadai over medium-high heat. Add the mustard seeds, cover, and cook until they pop, about 1 minute. Add the chopped onion and the cumin and cook, stirring, until the onion is well browned around the edges, about 5 minutes. Turn the heat down to medium, add the garlic and cook a few seconds. Now add the cilantro and stir. Add the lemon juice, remove from the heat and scrape the tempering oil into the stew. Stir well and taste for salt. If the stew is a bit thick (it should have a lightly thickened, velvety consistency), add 1/4 to 1/2 cup water. Serve hot.

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YELLOW MUNG BEANS WITH SPINACH AND BENGALI FIVE SPICE MIX

(Muger Dal)

Panch Phoran, the five-spice mix from Bengal works its magic on this lentil preparation. The spinach makes the lentil otherwise light in oil, seem decadently rich and creamy without any addition of cream or butter. The mango powder gives a nice sour flavor without taking away from the very delicate flavor of the lentils and spinach. In Bengal they would use mustard oil to make this daal, I feel the daal tastes just as good cooked with ghee or canola.

Serves 4

3 tablespoons ghee or canola oil

1 cup yellow mung beans, picked, washed and drained

1/2 teaspoon turmeric

4 cups water

1 bay leaf

2 teaspoons salt, or to taste

2 firmly packed cups stemmed fresh spinach, finely chopped

1/2 teaspoon cayenne pepper

2 teaspoon panch phoran mix (Bengali five spice mix)

3 whole dried red chilies

1/2 finely chopped hot green chili, with seeds

1/2 teaspoon mango powder

1. Heat 1 tablespoon of the ghee or oil in a large saucepan over medium-high heat. Add the mung beans and turmeric and cook, stirring, 1 minute.

2. Add the water, bay leaf and salt. Bring to a boil and skim well. Then reduce the heat and simmer, partially covered, until the beans are tender, about 20 minutes.

3. Add the chopped spinach and cayenne and cook, partially covered, 15 minutes longer.

4. Heat the remaining 2 tablespoons ghee or oil in a small frying pan over medium-low heat. Add the panch phoran and the dried and fresh chilies and cook until seeds pop and the cumin turns a golden brown color, about 1 minute. Take the pan off the heat and stir in the mango powder. Pour this tempered oil into the saucepan with the dal and stir. Serve hot.

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I realized that the recipe for the sambhaar does not have the quantity for the dal. Please use the recipe below to get the cooked dal you will need to make the Sambhaar.

1 Cup Toor Daal

1/2 teaspoon turmeric

1/4 teaspoon salt

1. Combine the dal, turmeric and 6 cups water in a medium saucepan. Bring to a boil and skim well. Then turn the heat down so that the water simmers vigorously and simmer, partially covered, until the dal is tender, about 35 minutes. Stir occasionally to keep the dal from sticking to the bottom of the pot and skim as you need to.

2. When the dal is cooked, strain it over a 4 cup or larger measuring cup.

Note: You can use the liquid for making a rassam. Recipe for which is in the link below.

Rassam

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FIVE LENTIL DAAL WITH TOMATO, CURRYLEAVES AND MUSTARD SEEDS

(Punchkuti Daal)

Makes about 2 quarts

This is a fairly complicated and wonderfully tasty daal. If you don’t have all five of the different lentils, try it with 1 1/2 cups of the massor dal and 3/4 cup of the channa dal instead.

This daal is particularly interesting because it shows how spices can be added in a variety of different ways within the same dish. The way that the spices are treated determines their flavor. So ground spices are cooked into the lentils, and then more spices are added at the end in the form of two different tarkas. The flavor of the raw spices is absorbed into the lentils to add a very gentle, subtle taste. The tarkas add a sharper, more distinctive note to the dish.

DAAL

1/2 cup masoor dal (pink, split lentils), picked over

1/2 cup moong dal, picked over

1/2 cup toor dal, picked over

3/4 cup channa dal, picked over

1/4 cup urad dal, picked over

8 cups cold water, or as needed

Salt

1 medium onion, finely chopped

3 cloves garlic, mashed to a paste (about 1/2 tablespoon)

2 small hot green chilis, or 1 jalapeno pepper, finely chopped, with seeds

1 tablespoon ground garam masala

1/2 tablespoon ground cumin

1/2 tablespoon ground coriander

1 teaspoon turmeric

1 teaspoon Indian red chile powder or 1/2 teaspoon cayenne pepper

1 1/2 cups chopped fresh or canned tomato

1 tablespoon fresh lemon juice

1/2 bunch fresh cilantro (about 1 firmly packed cup leaves), finely chopped

TARKAS

4 tablespoons ghee or canola oil

1 medium onion, finely chopped

3 cloves garlic, mashed to a paste (about 1/2 tablespoon)

2 small hot green chiles, or 1 jalapeno pepper, finely chopped, with seeds

6 fresh curry leaves

1-inch stick cinnamon

1 teaspoon whole cumin seeds

1 teaspoon mustard seeds

3 cloves

Pinch asafoetida

1. For the daal, wash and drain the lentils. Put them in a 3-quart saucepan with the 8 cups water, 1 tablespoon salt, onion, garlic paste and chopped fresh chiles. Bring the water to a boil, reduce the heat and simmer the lentils, partially covered, until they are tender, about 45 minutes.

2. Lower the heat to medium, add the garam masala, ground cumin and coriander, turmeric and chile powder and give the mixture a stir. Cover and simmer the daal 5 more minutes.

3. Add the tomatoes and simmer 15 more minutes. Add more water if the daal gets dry – it should be the consistency of a lentil soup, not thick and bound like a split pea soup.

4. Stir in the lemon juice, half of the cilantro and 2 more teaspoons salt. Then take the daal off the heat while you make the tarkas.

5. Pour 3 tablespoons of the ghee or oil into a small saucepan and warm over medium-high heat. Add the curry leaves and cook about 1 minute. Then add the onion and cook until it just begins to brown around the edges, 4 to 5 more minutes. Then add the garlic paste and chopped chiles and cook just to mellow the raw taste of the garlic, 10 to 15 seconds. Scrape this into the daal.

6. Pour the remaining tablespoon of the oil into the saucepan or a small kadai and warm it over medium-high heat. Add the cinnamon stick and cook it until you can smell it. Then add the whole cumin and mustard seeds, the cloves and the asafoetida and cook, stirring, until the mustard seeds start popping. Dump this mixture immediately into the daal and stir. Let the daal stand a few minutes to infuse it with the perfumed oil, then sprinkle with the remaining cilantro. Serve hot.

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Wow, Suvir, you're outdoing yourself with the recipes.

I'm going to make the five lentil dal first. That one is speaking to my cravings.

thanks again

How sad; a house full of condiments and no food.

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SIMPLE LENTIL DAL WITH CUMIN AND CHILES

Moongee Kee Dal

Makes about 4 cups

This simple dal recipe is prepared almost daily in most northern Indian homes. Once you feel comfortable cooking the original recipe, try variations.

Made as is, this dal is fairly thin, which is the way I like it. If you like a thicker texture, whisk the dal after the lentils are cooked to break the lentils up into a puree.

DAL

1 cup moong beans (split yellow lentils), picked over and, washed and drained

1 teaspoon turmeric

1 teaspoon salt, or to taste

3 to 4 cups cold water

TARKA

1/4 cup ghee or canola oil

1 teaspoon whole cumin seeds

2 whole, dried red chiles

1 teaspoon chopped garlic

1/2 teaspoon cayenne pepper, or to taste

Juice of 1/2 lime

1. For the dal, wash and drain the lentils. Put the lentils in a large saucepan with the turmeric, 1 teaspoon salt and 3 cups water. Bring to a boil, reduce the heat and simmer, covered, until the lentils crumble when you touch them, 20 to 30 minutes. Add another cup of water during cooking if needed; the lentils should be covered with water throughout the cooking. When the lentils are cooked, taste for salt and add more if you need to.

2. For the tarka, heat the ghee or oil in a small frying pan or kadai over medium-high heat. Add the cumin seeds and cook, stirring, until they turn a light brown color, about 1 minute. Add the whole dried red chilies and garlic and cook, stirring, until the garlic no longer smells raw, about 30 more seconds. Remove the pan from the fire and add the cayenne and a few drops of water to stop the cooking.

3. Transfer the dal to a serving bowl, add half of the tarka and all of the lime juice, and stir to blend. Then pour the remaining tarka over the top. Serve hot.

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  • 2 weeks later...

Paalak Waalee Daal (Mung Beans and Spinach)

Mung daal is eaten as a staple in homes of Delhi and other northern Indian cities. The spinach gives the daal a creamy texture. The cumin and ginger add a very wonderful bite and the asafoetida gives it the meaty aroma without any of the heaviness. You can serve this with rice or chapatis and with any simple dry vegetable.

1 cup dhuli mung kee daal (split, washed green beans)

1 cup tightly packed, finely chopped spinach greens

2 tsp.ginger, finely chopped

2 small hot green chilies, chopped

pinch of asafoetida

1 tsp.turmeric powder

salt (to taste)

1-1/2 tsp.cumin seeds

juice of half a lime

4 tbsp.canola

Clean and wash the daal.

In a sauce pan heat the canola and fry the cumin seeds, asafoetida and the ginger for a minute or so. Until the cumin seeds are a nice golden color.

Add the daal and spinach and cook for a couple of minutes. Now add the salt and the turmeric powder and 6 cups of water.

Cook uncovered on low heat, stirring occasionally until daal is tender. Add water if you want daal runny or cook more if you want it thick.

Stir in the lime juice and serve hot.

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  • 8 months later...

:laugh::laugh::laugh:

Wow, Suvir, you amaze me :biggrin:

I was searching for an easy way to make a Daal and the search returned this thred. Boy, am I grateful. I'll be serving your Moongee Kee Dal to the Indian Chefs later tonight as part of the meal I am preparing.

Thank you very much indeed!

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      Post your questions here -->> Q&A
      A Sampling of North Indian Breads
      Authors: Monica Bhide and Chef Sudhir Seth
      Introduction
      These breads are the taste of home for me -- wholesome breads prepared with simple ingredients and simple cooking methods. There are many different types of breads in North India. They can be prepared in the tandoor (clay oven, as is done in many restaurants), dry roasted, cooked on a griddle, or deep-fried. They can be prepared plain, or stuffed with savory or sweet filling, or just topped with mouthwatering garnishes.
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      • 4 tablespoons semolina
      • 1½ teaspoons table salt
      • 2 tablespoons melted clarified butter or butter
      • Water as needed
      • 3 medium potatoes, peeled
      • 2 Serrano green chilies, seeded and finely minced
      • 1 tablespoon cilantro, minced
      • 1 1-inch piece fresh ginger root, grated
      • 1 teaspoon Chaat Masala
      • 4 tablespoons melted clarified butter or butter
      • A few tablespoons flour for dusting
      In a bowl combine the wheat flour, semolina flour, salt and two tablespoons of clarified butter. Slowly begin to add the water, kneading the flour as you go. Make a dough, kneading for at least 10 minutes. The final dough should be soft and pliable. It should not be sticky, or else it will not roll out well.
      Cover the dough with a damp cloth or plastic wrap and let it sit for 30 minutes.
      While the dough is resting, prepare the filling.
      Boil the potatoes in enough water to cover for about 15 minutes. Drain.



      Put the potatoes in a bowl and mash them well with a fork. Add the green chilies, cilantro, ginger root, and chaat masala and mix well. Set this filling aside to cool.
      Roll the dough into a log. Cut into 8 equal portions. Lightly dust the rolling surface with flour.
      Lightly oil or flour your hands. Take one portion and roll into a ball between the palms of your hands. Flatten the ball. Place it on the prepared floured surface. Use a rolling pin to roll it out into a circle about 5 - 6 inches in diameter.
      Lightly brush the surface with the clarified butter. Add a tablespoon of the potato filling to the center. Bring the sides together and pinch them to seal and form a ball. Flatten lightly. Dust very lightly with flour.



      Roll the flattened ball again on a lightly floured surface until about 5 - 6 inches in diameter.


      Heat a griddle on medium heat. Brush it lightly with butter and add the paratha. Cook for about 2 minutes, or until the bottom of the paratha begins to blister. Brush the top lightly with butter and flip over. Cook for 2 minutes.

      Remove the paratha from the griddle and place on a serving platter. Cover with a paper towel. Continue until all the parathas are cooked.

      Sheermal
      A sweet bread, it is one of the few Indian breads that uses yeast. Keep the dough in a warm place to ensure that it rises. You can increase the amount of sugar if you like a sweeter taste.

      • 1 packet dry yeast
      • 1 teaspoon sugar
      • ¼ cup water
      • 1½ cups all-purpose flour
      • ¼ teaspoon salt
      • 2 tablespoons sugar
      • 2 eggs (separate 1 egg and set the yolk aside) beat the whole egg and the white together
      • 2 tablespoons melted clarified butter or butter
      • Extra flour for dusting
      • Pitted cherries/raisins for garnish
      Mix yeast with the sugar and 1/4 cup water. Set aside until frothy, about 5 - 10 minutes.
      Combine the flour, salt and sugar. Add the clarified butter, egg and yeast mixture. Knead until a smooth dough is formed. (You may need more warm water.) Set aside to rise until the dough doubles in size.
      Preheat the oven to 400 degrees F. Lightly grease a large, heavy baking tray and set aside. Lightly dust the rolling surface and rolling pin with flour.
      Knead the dough again on the floured surface for about 5 minutes. Divide it into 6 equal pieces and cover with a damp towel or plastic wrap.
      Roll each piece into a ball and flatten it with your hands. Using a rolling pin, roll it out into a disc. Continue until you have made 6 discs.
      Beat the reserved egg yolk and brush a little on each sheermal. Place a few cherries on the sheermal for garnish. Place the discs on the baking sheet and bake for 5 minutes.

      Turn on the broiler and broil for an additional 3 minutes, or until golden brown.

      Tandoori Roti
      We wanted to show how the tandoor is used to prepare breads. These pictures are of a special roti or bread, called Tandoori Roti, being prepared in the hot tandoor or clay oven.
      The basic recipe entails preparing a dough of whole-wheat flour. (See the paratha dough prepared earlier.) The flattened rolled out discs are then cooked in the tandoor until the dark spots begin appearing on the surface of the bread.




      Post your questions here -->> Q&A
    • By rajsuman
      Inspired by a similar thread under 'General Food Topics', I wanted to know how many Indian cookbooks we collectively own on this forum. I have 43 right now, but I'm sure more will turn up from under the bed etc. I'm particularly curious about your collection Vikram, because you seem to own every Indian cookbook under the sun. Here's a picture of my very modest collection (a few on the left haven't come in the shot)

      This is in the kitchen, although there are not that many Indian books here ('Indian Everyday' is from the library) except the small booklets at the end.

    • By Suvir Saran
      What role do they play in your Indian kitchen?
      Do you use it in other dishes you prepare? Maybe even outside of the Indian food realm.
      Do you find it easy to find Cilantro?
      What parts of cilantro do you use?
      How do you keep it fresh?
    • By bague25
      Which are the pickles you have in your pantry right now?
      Which are the ones you dream of?
      Any recipes? Any secrets? Any reading material?
      Please share - as Monica says Inquiring minds want to know...
    • By Bhukhhad
      Breakfast in India vs Breakfast in our homes outside India
      My breakfasts have varied from the time I started to cook for myself instead of just enjoying my Mother’s cooking. At first they were a mix-match of meal fixings, or just dinner leftovers. Or the good old breakfast cereal and milk. But as the years passed and I was more organized, the meals I enjoyed in my Mother’s home began to swim in my memories. And I began to prepare those for my family. However, I am no amazonian chef, so depending on  the hectic nature of the days plans, I switched back and forth from convenience with taste, to elaborate and of course tasty breakfasts. We do have both vegetarian and non vegetarian foods but Indian breakfasts will mostly be vegetarian. 
      So here are some of the things I might make: 
       
      1. Poha as in mostly ‘kande pohe’.
      2. Cheela/ Pudla
      3. Masala toast
      4. Indian Omelette
      5. Handwo piece
      6. Thepla
      7. Vaghareli rotli
      8. Dhokla chutney
      9. Idli sambhar
      10. Leftover sabji
      11. Muthiya
      12. Khakhra
      13. Upma
      14. Paratha
       
      1. Kande Pohe: 
      The dish derives its name from Maharashtra where the Kande Pohe are celebrated as breakfast. They can of course like any breakfast, be eaten at any time. 
      Pohe/ Poha are steamed rice grains that have been beaten flat and then again redried. So they are like Rice flakes. Except they are hand pounded, so have a knobbly texture. 
      You get several varieties in the market. I prefer the thick white variety. 
       
      1 cup dry poha per person
      1 medium onion sliced
      1/2 jalapeno deseeded
      1 sprig curry leaves
      2 small garlic cloves
      1/4 t cumin seeds
      1/2 lemon 
      1/8 t asafoetida
      1/4 t turmeric
      small handful of cilantro leaves
      1T fresh grated coconut
      2 T Peanut oil 
      salt to taste
      sugar to taste
       
      In a pan heat some oil and add cumin seeds. When the seeds sputter, add sliced onions and stir. Saute on medium heat till they turn slightly browned here and there. Do not burn the onions. 
      Meanwhile wash the Poha in a colander and drain. Do this two or three times to get rid of any dirt and also to allow them to rehydrate. They do not need soaking. Fluff the poha with a fork. Add salt sugar turmeric asafoetida and chopped cilantro. Mix and set aside. 
      Once the onions are ready add minced garlic and chopped jalapeno along with the curry leaf sprig. 
      Turn the heat to low and add the poha mixture. Stir to coat and to allow the turmeric and asafoetida to cook. The poha will turn mildly yellow and start giving a wonderful fragrance. 
      Turn off the heat. Fluff gently and plate. Garnish with fresh grated coconut and a squeeze of lemon juice. 
      Finger licking good!! 
      Now when I make this next I will post a picture. 
      Update: Ok I felt the urge to have Kande Pohe for tonight’s dinner. So here is a picture. I am certain to enjoy it for breakfast as well. The measurement of 1 cup poha per person is too much for one meal. But carried over to another meal thats super good! I will also have some stir fried bok choy greens made in the same kadhai after the poha was done, and some cooked and sliced beetroot for salad. My family will add some haldiram sev on the poha for extra crunch! And we will all have some chaas to round off this meal. 
      *************
       
      2. Cheela/ Pudla
       
      These are essentially crepes but in the Indian style. 
      1/2 cup sieved garbanzo bean (Besan) flour. 
      Water to form a thin batter
      1T plain yogurt 
      1/2 t ginger garlic paste 
      1/4 or less green chili crushed
      2 t heated oil *
      pinch asafoetida
      pinch turmeric 
      salt to taste
      chopped cilantro (two sprigs)
      some ‘masala’ from a readymade pickle
       
       
      Method:
       
      mix the ingredients together except oil. Heat oil in a separate pan and add about 1 to 2 t of the hot oil onto the batter. It will sizzle. Use a whisk to stir thoroughly. The batter should be pouring consistency. 
      Let the batter soak for about half an hour if possible. 
      On a hot griddle, pour a ladle full of the batter. Turn the griddle with your wrist to spread the batter around. Cook on moderate to high flame. Flip the crepe when all the sides look like they are ready. You can add a little oil to the sides of the frying pan to make the edges crispy. 
       
      In my home we usually have a Besan cheela with some yogurt its a quick and filling breakfast. You can have a small salad or fruit with it to make it more complete. Or fill the center of the cheela with some cottage cheese and fold for added creaminess! 
      ****************
      3. Masala Toast : 
       
      1 slice of bread (your choice) toasted
      1/2 small red onion minced
      1 medium roma tomato diced (or whatever you have)
      cilantro (few leaves)
      1/8 t cumin (optional)
      1/4 t chaat masala ( available in stores)
      1 inch cube paneer
      1 T peanut oil
      pinch turmeric (optional)
       
      Heat the oil in a pan and saute the onions. Add the tomato and cook down to mush. Crumble the paneer and add the dry spices. Stir for a few seconds to warm the paneer. Add the cilantro and though I have not written it as an ingredient, I like a few drops of lemon juice. Do not overcook paneer.
      I started this topic because someone asked for Indian recipes on the new forum. I don’t think they have seen any yet. I hope they find this useful. I am enjoying it. 
      **************************
       
      I will add recipes to the list slowly. I have to however add that after a certain ‘age’ I have now resorted to having to make sure I have three things for breakfast besides coffee: a glass of water, a small portion of fruit and a small portion of some protein not necessarily meat. 
      Bhukkhad
       

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