To PK Kapila
I really liked your list. I am an American that married an Indian man who is a vegetarian. I would like to concentrate on better cooking and tastier food, however I do not know how to cook the food I know my husband likes. He never complains about what I cook for him. I have got recipes from the internet but no idea what the indgredients are or how to cook this food. Does anyone have any sugestions?

By Raj on Thursday, December 17, 1998 - 05:30 am:

The best recipe for the marriage is Trust and respect each other for who you are..This is my advice based on my previous marriage..it is important..trust me.

By Laura Cook on Thursday, December 17, 1998 - 06:16 am:

Hi,
I'm an American woman married to a man from Pakistan. When we first got married he wouldn't eat anything I cooked him for dinner. Drove me nuts, especially since he would eat American food in restaurants. I vowed that he would eat my cooking and he would love it. I would recommend to Susan a cookbook by Madhur Jaffrey called "An Invitation to Indian Cooking". It is an excellent book written especially for American cooks. I make the best Lamb Korma and Lamb Pullao around, now. It has pleny of vegetarian dishes in it, too. The book can be found at any Barnes & Noble bookstore or Borders.

By Susan on Saturday, December 19, 1998 - 10:44 am:

To Raj:
Thank you for your recipe. I will take it to heart. The newness of our marriage has worn off, and in its place came a deeper love,understanding and closeness of each other that is unparallel to anything we have ever known or felt.

To Laura Cook:
Thank you also for your sugestion on a book I can look for. I just read this, and the closest Barnes and Nobles bookstore is about an hour away. I'm tired of grilled cheese sandwiches, raisin bran, and 7 layer buritos.

By Yanna on Tuesday, December 22, 1998 - 07:44 am:

Hi Susan,

I am an American of African descent (Black American) who cooks Indian food at home all the time. If you walked into my home you would think you had entered a kitchen in Bombay or New Delhi. I just love it! I think I do a good job considering I have never stepped foot on the Indian Sub-continent. Not bad for a girl born in raised on the South side of Chicago! If you or anyone else would like to share recipes, write me at yanna@communityconect.com.

Happy cooking,
Yanna

By Editor (Admin) on Tuesday, December 22, 1998 - 08:18 am:

Dear Yanna

Wow..i can already feel the aroma and good vibes of your kitchen.
You know you will do even better when you share with all of us. Why dont you post a few of your recipes now and then or once a week.

If you do i will ask some of my 'expert cook" friends to post some of their recipes in exchange. Mind it that the exchange will be quite creative.

How did you learn to cook Indian dishes? By following books or from friends?
Congratulations for your 'successful' kitchen.
Wish you the best.

By Shilpa on Wednesday, December 23, 1998 - 05:06 am:

I am homesick and want to have some Indian food....Anyone willing to share with me?..**smile**

By Yanna on Wednesday, December 23, 1998 - 08:43 am:

Dear Editor,

I learned some from Indian people, the internet, and books. I enjoy being invited to someone's kitchen the best. I love to share my passion.

I would love to share some of my recipes, it will be great fun.

Shilpa, I would love to share some food with you because I learned how to make samosa from a doctor whose daughter was named Shilpa. You wouldn't be from the Chicagoland area, would you? Are your parents from Jaipur? It is a small world you know.

Yanna

By Yanna on Wednesday, January 06, 1999 - 05:29 am:

Hi Everyone,

Here is a recipe I love. It is from the book Indian Vegetarian Cooking from an American Kitchen by Vasantha Prasad. I like this one because you can use that leftover Basmati rice(that is if you have any left over) to make a delicious
side dish.

Ok, here we go! If you like the tangy flavor of lemon or lime you will just flip over this pilaf.

Lime or Lemon rice Pilaf with peas and onions.---Yum Yum

11/2 cups uncooked long-grain rice
1 Tbsp. light vegetable oil
1/4 tsp. ground turmeric
2-4 green chilies or jalapeno
peppers, stemmed, seeded, and chopped
2 onions, peeled and fine sliced
1/2 cup fresh or frozen peas, cooked
1/4 tsp salt or to taste
3 Tbsp. fresh lime or lemon juice
1/2 cup chopped fresh cilantro

1. Begin cooking the rice using your favorite method. Set aside.
2. While the rice is cooking, in a heavy-bottomed nonstick skillet or dutch oven, heat the oil. Add the turmeric, green chilies, and onions, and saute over low heat until the onions are just soft. Add the peas and a pinch of the salt. Cook for minute longer. Turn off the heat.
3. Stir in the cooked rice, the remaining salt, lime juice, and cilantro, and mix thoroughly. Serve warm or at room temperature.

Per serving:
235 calories, 7g protein, 45g carbohydrates, 3g fat, 217mg sodium, omg cholesterol, 1g fiber

Happy cooking!

By Yanna on Tuesday, January 19, 1999 - 12:12 am:

Hi everybody,

I have a problem with cooking basmati rice. Whenever I make it I never seem to get it to be the right texture. I wash it before cooking and have used a rice cooker. Is there a brand that you like that turns out perfect every time.


Yanna

By guns on Tuesday, January 19, 1999 - 01:47 am:

Try to use Electric cooker if u are currently using pressure cooker.

By Yanna on Tuesday, January 19, 1999 - 07:46 am:

Hi Guns,

I used an electric rice cooker. Any other ideas?

Yanna

By guns on Tuesday, January 19, 1999 - 07:46 pm:

Yep!

I think u must be adding more water.for basmati add 1:1.5, rice and water respectively.

By Yanna on Friday, January 22, 1999 - 07:34 am:

Hi Guns,

Thank you for the idea. I will try it.
Happy cooking!

Yanna

By guns on Friday, January 22, 1999 - 09:59 pm:

U r most welcome and u too have a happy cooking...

By san-j on Saturday, January 23, 1999 - 06:47 pm:

knowing cooking always pay you, try to learn something instead of joking

By Yanna on Saturday, February 27, 1999 - 08:00 am:

Namaste everybody,

SOS, food emergency!!!!!!!!

Hey, does anybody have a good recipe for cooked cabbage? I remember some one making it with mustard seeds, turmeric, and basmati rice. Man, was it good!!!!! I hope some one can help. Oh, yes, I will need the measurements.

Thanks for your interest,

Yanna.

By Abigail on Monday, May 10, 1999 - 08:49 pm:

Yanna,
I tried out your recipe for the rice pilaf with peas and onions. It was GREAT! Any more easy but delicious recipes I could try?

Abigail

By Dexter on Monday, May 10, 1999 - 11:25 pm:

Namaste Yanna,

Haven't heard from you in months. Do you have any recipes that you could email me? My sister is a newlywed and she would definitely like to get some dinner ideas.

You can email me at "bbchak@gateway.net."

Dexter
bbchak@gateway.net

By Yanna on Sunday, May 30, 1999 - 06:18 am:

Hi Abigail,

I am so glad you tried the pilaf. I was wondering if any had. It is great, isn't it? If you can get a hold of her book she had a lot of other things that looked good. I liked the recipes because they were low in fat and easy to make.

Hi Dexter,

Give you sister a copy of the recipe I had posted above. As you can see Abigail thought it was great.

It was good to hear from you.

Take care,

Yanna

By funtush on Thursday, June 10, 1999 - 09:19 pm:

HI

to all fellow indians an POI (ppl of indian origin)

i've recently come to usa an am completely new to the environment

i look forward to honest and friendly advices,chat
and inititaions :) of a newcomer

cheerio

funtush

By funtush on Thursday, June 10, 1999 - 09:30 pm:

hello yanna

just read your SOS about cooked cabbage... try cooking it in south indian style...an serve as side dish with roti/basmati rice

you need

cooking oil 2-3 teaspoon
1/2 teaspoon black mustard seeds (kaali sarson)
1/2 teaspoon yellow mustard seeds (methi daane)
1/2 teaspoon cumin seed (zeera)
3-4 dried red chilli (can use fresh cut green chili too if unavailable)

heat the oil in a pan an put all these ... wait till they spatter an turn brown
now add 3-4 teaspoon dry/wet grated coconut
an continue on simmer till it browns too

you can also now add chooped onions/ginger/garlic depending on your taste

add little salt, coriander powder (dhania)and turmeric (haldi)

now add the cooked cabbage
(for cooked cabbage..... put cut cabbaage in boling water for 5 min on a simmer)

add a little water if cabbage is dry.
cover the pan an let it simmer for some time

garnish with fresh cilantro leaves (dhaniya) and/or grated coconut

bon appetite
:)

funtush

By Yanna on Sunday, June 27, 1999 - 04:17 am:

Nasmate/ Hi there POIO (people of Indian origin) and LOI (Lovers of India),

I know that it has been a little while but tonight I had to cook some Indian food. The featured author is Madhur Jaffrey. I got the recipe from her Quick and Easy Indian Cooking. I must admit that the title did get my attention. I love to cook Indian food however I don't always have the time to use recipes that have a long list of ingredients. Ms. Jaffrey's recipes give me the chance to get the flavors I love in half the time. She gives me a choice. I was lucky this time I got some really tender cuts of beef which just added to the dish. Unfortunately, I didn't have any Indian basmati rice and had to use some American. Well, I guess you know what the results was. It just didn't have the nutty, aromatic flavor that Indian basmati rice has. Oh, well, one lives and learns. I do hope you try and enjoy this dish as I have. If you prepare it please let me know how you liked it.

Yanna

Here we go.......Saag Gosht (Beef of Lamb with Spinach)

If you use a regular saucepan, it will take about 1 hour for the lamb to cook and 1 1/2 hours for beef. You will need to increase the amount of water to 2 1/2 cups. It helps to have a food processor to chop the onion, ginger and garlic finely at a great speed.

Ingredients

1 package (10 ounces) frozen chopped spinach
1 large onion (about 10 ounces) peeled and coarsely chopped
2-inch piece fresh ginger, peeled and coarsely chopped
6 to 8 cloves garlic, peeled
6 tablespoons vegatable oil
3 bay leaves
10 cardamon pods
8 whole cloves
Two 2-inches sticks cinnamon
1 1/3 pounds stewing beef or boned shoulder of lamb, cut into 1 1/2-inch pieces
1 1/3 teaspoons salt
1 tablespoon ground coriander
1 teaspoon ground cumin
1/4 to 1 teaspoon cayenne pepper
1/2 teaspoon homemade or store-bought garam masala.

Following the instructions on the package, drop the spinach into boiling water and and boil just until it is defrosted. Drain and squeeze out most of the water.

Put the onion, ginger, and garlic into the container of a food processor and pulse, starting and stopping with great rapidity until finely chopped.

Put the oil in a pressure cooker and set over high heat. When the oil is hot, put in the bay leaves, cardamom pods, cloves and cinnamon sticks. Stir once or twice and put in the finely chopped onion, ginger, and garlic, Stir and cook over high heat for 5 minutes. Put in the beef or lamb, the spinach, 2 cups water, salt, coriander, cumin, and cayenne. Stir. Cover, securing the pressure cooker lid, and bring up to full pressure over high heat. Now lower the heat and cook at full pressure. The beef will take 20 minutes, the lamb 15 minutes. Cool off the pressure cooker quickly with cool water on the lid and remove the lid. Put in the garam masala and bring the contents of the pressure cooker to a boil again. Cook, uncovered, stirring gently over high heat for 7 to 10 minutes or until the sauce is reduced and thick. ( When serving, leave the oil behind.)

Serves 4

By Yanna on Monday, June 28, 1999 - 07:46 am:

Hi Everybody,

I must be on a roll. THIS IS A MUST COOK RECIPE. If you like seafood and want a lightly spiced, aromatic dish this is it. I was surprised that this Vindaloo turned out as good as it did. My first experience with a Vindaloo really wasn't great. When I tasted the first spoonful I thought I had torched my mouth. Now, being someone who is not easily put off I thought I would try it again. Having learned from the experience, I cut down on the chilli powder and that made all the difference for me. I prefer my dishes to be mild instead of HOT, HOT, HOT.

Tonight's feature is from Classic Chinese and Oriental Cooking by Editors Jeff Growman, Belinda Giles, and Editorial Assistant: Philllippa Growman. The book was produced by Quintet Publishing Limited.

Get your taste buds ready! Here we go!

SHRIMP VINDALOO

Serves 4

1/2 tsp cumin seeds
2 tbsp fresh root ginger, finely grated
1-2 cloves garlic, finely chopped
1 tsp mustard seeds
4 tbsp oil
2 onions, finely chopped
6 curry leaves
4 oz (100g) tomatoes, peeled and chopped
2 tsp chilli powder
1/2 tsp turmeric
1lb (450g) shelled jumbo shrimp (or crawfish)
4 tbsp white wine vinegar
1tsp cornflour, optional
salt
1/2 tsp sugar, optional

Crush the cumin seeds with the ginger, garlic and mustard seeds.
Heat the oil in a pan, add the onion and curry leaves and fry until the onion is golden. Add the tomato, chilli powder, turmeric and 1-2 tbsp tomato with the back of a wooden spoon to make a thick paste. Add the crushed spices and continue to fry for 5 minutes, then add the shrimp and 5 tbsp of water and simmer for 10 minutes.
Pour in the vinegar. The sauce may be thickened, if necessary, by adding the cornflour mixed with 1 tsp of water. Add salt to taste and sugar, if desired.

I put the Vindaloo over American Basmati rice. Yes, I did it again. (I live about 25 miles from the nearest Indian market) Hopefully, I can plan a shopping trip soon so I can get the real stuff. I miss that nutty flavor.

I made a couple of substitutions:

I didn't have curry leaves so I used bay leaves.

Instead of using white wine vinegar I used malt vinegar. (It was left over from my other attempt at making Vindaloo.)

As always happy cooking and let me know how things turn out.

Yanna

By Yanna on Monday, June 28, 1999 - 08:00 am:

Hi Everybody,

I must be on a roll. THIS IS A MUST COOK RECIPE. If you like seafood and want a lightly spiced, aromatic dish this is it. I was surprised that this Vindaloo turned out as good as it did. My first experience with a Vindaloo really wasn't great. When I tasted the first spoonful I thought I had torched my mouth. Now, being someone who is not easily put off I thought I would try it again. Having learned from the experience, I cut down on the chilli powder and that made all the difference for me. I prefer my dishes to be mild instead of HOT, HOT, HOT.

Tonight's feature is from Classic Chinese and Oriental Cooking by Editors Jeff Growman, Belinda Giles, and Editorial Assistant: Philllippa Growman. The book was produced by Quintet Publishing Limited.

Get your taste buds ready! Here we go!

SHRIMP VINDALOO

Serves 4

1/2 tsp cumin seeds
2 tbsp fresh root ginger, finely grated
1-2 cloves garlic, finely chopped
1 tsp mustard seeds
4 tbsp oil
2 onions, finely chopped
6 curry leaves
4 oz (100g) tomatoes, peeled and chopped
2 tsp chilli powder
1/2 tsp turmeric
1lb (450g) shelled jumbo shrimp (or crawfish)
4 tbsp white wine vinegar
1tsp cornflour, optional
salt
1/2 tsp sugar, optional

Crush the cumin seeds with the ginger, garlic and mustard seeds.
Heat the oil in a pan, add the onion and curry leaves and fry until the onion is golden. Add the tomato, chilli powder, turmeric and 1-2 tbsp tomato with the back of a wooden spoon to make a thick paste. Add the crushed spices and continue to fry for 5 minutes, then add the shrimp and 5 tbsp of water and simmer for 10 minutes.
Pour in the vinegar. The sauce may be thickened, if necessary, by adding the cornflour mixed with 1 tsp of water. Add salt to taste and sugar, if desired.

I put the Vindaloo over American Basmati rice. Yes, I did it again. (I live about 25 miles from the nearest Indian market) Hopefully, I can plan a shopping trip soon so I can get the real stuff. I miss that nutty flavor.

I made a couple of substitutions:

I didn't have curry leaves so I used bay leaves.

Instead of using white wine vinegar I used malt vinegar. (It was left over from my other attempt at making Vindaloo.)

As always happy cooking and let me know how things turn out.

Yanna

By Yanna on Thursday, July 01, 1999 - 06:09 am:

Namaste

I call this my play it again recipe. I usually don't make the same recipe twice in one week. This one was the exception...Friends it is simply in a word indescribable! I got the recipe from Classic Chinese and Oriental cooking. If you want more information on the book it is listed above in some of my other postings.

Ok let's turn on our ovens!


Chicken with spices

2-3tbsp oil
2 cloves glarlic, chopped
1tbsp fresh root ginger, finely grated
leaves from 1 sprig of coriander
1/2tsp garam masala
1tsp ground coriander ( I didn't have this so I used coriander chutney)
1tsp ground cumin
4 cashew nuts (I used a tablespoon of peanut butter)
1tbsp paprika
1tsp chilli powder
1tbsp lemon juice
1-2 salt
8 chicken legs
5oz(125g) yoghurt

In a blender or food processor, blender all the ingredients except the chicken and yoghurt to a thick paste, then stir in the yoghurt and mix thoroughly.
Wash the chicken pieces, dry on absorbent paper and prick all over with point of a sharp knife. Smother the chicken in the spice paste and marinate for about 3 hours. Lay the chicken pieces on a rack across a roasting pan and cook in a preheated 400f/200C oven for 45 minutes untill the chicken is tender. Sprinkle with extra salt to taste.

I put the chicken on top of Peelay Chaaval (Turmeric Rice) the recipe came Madhur Jaffrey's book quick & Easy Indian Cooking
2 cups basmati rice
3 tbsps vegetable oil
3 whole cloves
1 bay leaf
4 cardamon pods
1-inch stick cinnamon
2 cloves garlic, peeled and finely chopped
1/4 teaspoon ground trumeric
1 teaspoon salt
2 table spoons finely sliced chives or the green part of green onions

Put the rice in a bowl and wash well in several changes of water. Drain and leave in a strainer
set over a bowl. Put the oil in a heavy saucepan and set over medium-high heat. When the oil is hot, put in the cloves, bay leaf, cardamom pods, and cinnamon. Stir once or twice and put in the garlic. As soon as the garlic turns medium brown, put in the rice, turmeric, and salt. Stir gently for a minute. Now put in
2 3/4 cups water and bring to a boil. Cover tightly, turn the
heat down very, very low, and cook for 25 minutes. Sprinkle with chives before serving.

Since I didn't have chapatti I used tortillas.

This was a great meal

For dessert I cut up a ripe sweet mango.

This was a great meal. I just love sharing these gems of Indian culture with you.

Happy cooking,

Yanna

If anyone is in the Chicagoland area and you would like to share recipes or talk about cooking please email me.

By Yanna on Saturday, July 03, 1999 - 02:18 am:

Namaste All,

Madhur Jaffrey (in her book Quick and Easy Indian Cooking) has done it again. Her Murghi ka keema(Ground Chicken or Turkey with peas) makes for yummy in the tummy!

Go light those fires folks and get ready for a treat.

3 tbsp vegatable oil
1-inch stick cinnamon
4 cardamom pods
2 bay leaves
1 small onion (about 4 ounces), peeled and chopped
3 cloves garlic, peeled and finely chopped
2 tsp peeled, finely grated fresh ginger
11/4 pounds ground chicken or turkey
6 to 7 ounces fresh or frozen peas, lightly cooked
1/4 tsp ground turmeric
1 tsp store-brought garam masala
1/4 tsp cayenne pepper
1/2 to 3/4 tsp salt
2 tbsp fresh lemon juice
Freshly ground black pepper

Put the oil in a wide pan and set over medium-high heat. When the oil is hot, put in the cinnamon, cardamom, and bay leaves. Stir for a few seconds. Put in the onion. Stir and fry until the onion pieces turn brown at the edges. Put in the garlic and stir for a few seconds. Put in the ginger and stir for another few seconds. Now put in the chicken (or turkey). Stir and fry until all the lumps are broken up. Now put in all the remaining ingredients. Stir to mix and cook for another 2 to 3 minutes, stirring as you do so.
Note: The whole spices--bay leaves, cinnamon stick, and cardamom pods--are not meant to eaten.

Serves 3-4

Since I didn't have chapatti I used tortillas as a substitute. For a starch I made Peelay chaaval (Turmeric rice, the recipe is in an earlier posting) and on the side I put a little coriander and mango chutney.

Don't for get to use the lemon juice because it really brings out the flavor!

If you try this recipe please let me know how you liked it.

Calling all Indian cooks!
I want to encourage you to post your favorite recipes because Hindustan and I need to hear from you.

Happy Cooking,

Yanna

By Yanna on Sunday, July 04, 1999 - 06:10 am:

Nasmaste All,

Matar aur sooay ka pullao (Rice with peas and dill) by Madhur Jaffrey. Well, folks I tried this and I thought it was just ok. I am printing because there maybe someone out there that will find it to be a treat. Whatever floods your boat. One thing I would suggest is to squeeze lemon juice on it. I think it really brings the flavor up and out. Before you cut up the dill take a moment to smell the aroma. Isn't it wonderful? I just love.

Ok, ready, steady, light up those stoves!


2 cups basmati rice
3 tbsp vegetable oil
3 whole cloves
4 cardamom pods
1 small onion (4 ounces), peeled and cut into half rings
1 or 2 tsp salt, the lesser quantity if you are using unsalted stock or water
1 tsp store-bought or homemade garam masala
1/4 cup finely chopped fresh dill or 1 1/2 tbsp
2 3/4 cups chicken stock or water
1 cup shelled fresh or frozen peas, cooked for just 2 minutes in boiling water

Put the rice in a bowl and wash well in several changes of water. Drain and leave in a strainer set over a bowl. Put the oil in a heavy saucepan and set over medium-high heat. When the oil is hot, put in the cloves and cardamom pods. Stri for a few seconds. Put in the onion. Stir until the onion is brown. Put in the rice, 1 teaspoon salt, garam masala, and dill. Stir for a minute. Now put in the stock and the second teaspoon salt if needed, and bring to a boil. Cover very tightly, turn the heat to very, very low, and cook for 20 minutes. Put in the peas. Cook for another 5 to 7 minutes. Stir gently before serving.

Serves 5-6

Let me know what you think?

Happy Cooking,

Yanna

By Elaine on Saturday, November 20, 1999 - 09:01 pm:

Please can anyone help me. I am doing a GCSE project on food for religious festivals. I have to do a days menu to suit a religious festival. Has anybody got any ideas.

By Vivienne on Saturday, August 19, 2000 - 04:57 am:

Hi,
I'm new to the States- have been here only two weeks and am getting used to a whole new way of living! I'm an Indian so was pleasantly surprised to hit upon this site. Would any of you be able to help me with a query or two?
Back home, we use a mixer-grinder to grind all our spices & also puree the 'masala'! I'm highly confused with the wide range of food processors & blenders available- which of them will do my job well? Most of you who are used to cooking indian food will know that we need to grind pretty small quantities of ginger & garlic, but need heavier grinding duty to grind rice & dal to make 'dosas'!!
Please HELP!! Would greatly appreciate any advice- & will keep sending recipes once I get familiar with the place.

By Stravage on Saturday, June 09, 2001 - 10:45 pm:

The Best Way To Cook Basmati Rice Ever

1. Boil " Yes Boil 6 to 10 Cups of water in a Pot
(The more rice the more water)
2. ONE (1) Cup of your best basmati.

3. Once the water starts boiling dump in a cup of BASMATI RICE..
4. Let Boil for about 8 minutes.
(The rice starts to expand and when you can see the white inner grain, the rice is about 3/4 cooked...")
5. Now drain the water through a strainer and before all the water runs out toss it back into the pot.
5. Cover the Pot with a lid and leave the burner on for 30 seconds.
6. Turn off the heat and let the Basmati Steam
7. Put a towel between the pot lid and the pot and the steam will be absorbed into the cloth rather than condense and drip back onto the rice.
8. After a few minutes you can put a chunk of sweet butter into the basmati rice and let it melt during the steaming process do not stir right away or it will coat the still steaming rice retarding the moisture absorption, Only after 10-15 minutes you give the Basmati alone quick stir with a fork to fluff it up Only Now do you have the "BEST COOKED BASMATI RICE EVER" Each grain should be separate and the rice should not be mushy or hard as a rock
Good Eating.
Allen Stravage