Conference turris::cooks

    Thanks, both of you.  One note on the sweet potatoes - they cook
    very well in the microwave.  Just poke them a few times with a fork,
    put them on a paper plate, cover with another paper plate, and zap
    them for about 3-5 min, depending on potato size and number.  If
    you're cooking more than 1-3, you may need longer.  Turn them half
    way through the time to get even cooking.
    
    --Louise

    The following recipe for Tandoori-style chicken is an adaptation
    for a regular oven.  It is taken from Madhur Jaffrey's book, 'Indian
    Cookery' (ISBN 0 563 16491 3).  In order to approximate the tandoor,
    she preheats the oven to its maximum temperature and uses pieces
    of chicken instead of the whole bird.  The chicken is very low in
    fat.
    
    Tandoori-style Chicken (Tandoori murghi)
    
    Serves 4-6
    
    2 1/2 lb chicken pieces, skinned 
    1 teaspoon salt
    1 juicy lemon
    15 fl oz plain yoghurt
    1/2 medium-sized onion, peeled and quartered
    1 clove garlic, peeled
    A 3/4 inch cube of fresh ginger, peeled and quartered
    1/2 fresh, hot green chili, roughly sliced
    2 teaspoons garam masala
    3 tablespoons yellow liquid food colouring mixed with 1/2 - 1 1/2
      tablespoons red liquid food colouring, optional (She says that
      the traditional orange colouring of the tandoori chicken comes
      from food colouring - you can use it or leave it out)
    Wedges of lime, optional
    
    Cut each leg into two pieces and each breast into four pieces. 
    Cut two long slits on each side of each part of the legs.  The slits
    should never start at an edge and they should be deep enough to
    reach the bone.  Cut similar slits on the meaty side of each breast
    piece.
    
    Spread the chicken pieces out on one or two large platters.  Sprinkle
    half the salt and squeeze the juice from three-quarters of a lemon
    over them.  Lightly rub the salt and lemon juice into the slits.
    Turn the chicken pieces over and do the same on the other side
    with the remaining salt and lemon juice.  Set aside for 20 minutes.
    
    Combine the yoghurt, onion, garlic, ginger, green chili and garam
    masala in the container of an electric blender or food processor.
    Blend until you have a smooth paste.  Empty the paste into a strainer
    set over a large ceramic or stainless steel bowl.  Push the paste
    through.
    
    Brush the chicken pieces on both sides with the food colouring and
    then put them with any accumulated juices and nay remaining food
    colouring into the bowl with the marinade.  Mix well, making sure
    that the marinade goes into the slits in the chicken.  Cover and
    refrigerate for 6-24 hours (the longer the better).
    
    Preheat oven to its maximum temperature.
    
    Take the chicken pieces out of the bowl, shaking off as much of
    the marinade as possible.  Arrange them in a large shallow baking
    tray in a single layer.  Bake for 20-25 minutes or until just done.
    You might tes the chicken with a fork just to be sure.  Serve hot,
    with lime wedges.
    
    Spiced Basmati rice (masaledar basmati)
    
    Basmati rice measured to the 15 fl oz level in a glass measuring
      cup
    3 tablespoons vegetable oil
    2 oz onion, peeled and finely chopped
    1/2 a fresh, hot green chilli, finely chopped
    1/2 teaspoon finely chopped garlic
    1/2 teaspoon garam masala
    1 teaspoon salt
    1 pint chicken stock
    
    Pick over the rice and put in a bowl.  Wash in several changes of
    water.  Drain.  Pour 2 pints fres water over teh rice and let it
    soak for half an hour.  Leave to drain in a sieve for 20 minutes.
    
    Heat the oil in a heavy-bottomed saucepan over a medium flame. 
    When hot, put in the onion.  Stir and fry until the onion bits
    have browned lightly.  Add the rice, green chilli, garlic, garam
    masala and salt.  Stir gently for 3-4 minutes until all the grains
    are coated with oil.  If the rice begins to stick to the bottom
    of the pan, turn the heat down slightly.  Now pour in the stock
    and bring the rice toa  boil.  Cover with a very tight-fitting lid,
    turn heat to very, very low and cook for 25 minutes.  
    
    
    

    The recipes in .1 mentioned black mustard seeds - can yellow ones
    be used?  Are they fermented to give the color and do they taste
    significantly different?  Or is the black part like a hull that
    has been taken off the yellow ones?
    

re:    The recipes in .1 mentioned black mustard seeds - can yellow ones
    be used?  Are they fermented to give the color and do they taste
    significantly different?  Or is the black part like a hull that
    has been taken off the yellow ones?

I have used yellow mustard seeds but they do have a different flavor. They are
not the same seed - black mustard seeds are smaller and seem spicier to me.
yellow mustard seeds did not seem to add much to the flavor. I found the black
mustard seeds in the indian grocery store in lamplighter square, Nashua, NH.
If you live in MA I am sure there are indian grocery stores not too far (I
have seen some mentioned in this notes file but I rarely cross the border so I
couldnt tell you where they are).

Eryn Utz

RE: .0

There is an excellent Indian cookbook on sale at the Indian grocery in
Lamplighter Square, Nashua, NH.  Alas, I do not remember the title or author.


RE: black mustard seeds

The yellow ones arent really suitable as a substitute.  You can get black
mustard seeds at the Indian place in Lamplighter square, at Joyce Chen's in
Amherst NH, Acton MA, or Arlington MA, or in grocery stores in Boston's
Chinatown.

--PSW

    Paul, are you talking about the one with the blue cover?  If so,
    I got it, and have tried some of the recipes with good success.
    I had to modify each of the recipes to decrease the fat, though.
    Seems that Indians don't consider it food unless it includes 1/2
    to 1 cup of oil or butter for each 4 person recipe!  My limit is
    about 1 tablespoon per recipe.  This is a clear difference of taste.
    I have gotten around it by making the simmered stew-like dishes.
    I use only enough oil to grease the pan before cooking.  Then
    I add broth and simmer everything together.  By the time I add
    all the spices, I've got a tasty dish that's still on my diet.
    
    Next I'm going to try baking some of the fried dishes - the individual
    appetizers.  This idea is similar to oven "fried" chicken vs the usual
    skillet fried chicken.  Not exactly the same, but quite good.  I'll
    enter the results here, if I remember to.
    
    --Louise

Re: -1
    
>    Seems that Indians don't consider it food unless it includes 1/2
>    to 1 cup of oil or butter for each 4 person recipe!  My limit is
>    about 1 tablespoon per recipe.  This is a clear difference of taste.
    
    In my opinion, the issue is certainly one of taste, or should I
    say flavour!
    
    The point of using so much oil, (or fat - although some Asian groups
    only use vegetable oil for religious reasons) is that the 'active
    ingredients' in the spices are carried in the oil to all parts of
    the dish - the oil is not there as part of the food, but as an
    essential part of the chemistry of the cooking process. In my
    experience, the most difficult part of cooking food from the
    sub-continent is the 'bhajia' process ie the process of cooking
    the spices. Getting the spice mixture cooked just right is the crux
    of the whole dish.
    
    I don't know whether your diet will stand it, but if so, I'd highly
    recommend using the recommended quantity of oil, and then letting
    the dish stand for a few minutes, so that the oil rises to the surface,
    and then removing it prior to consumption. It should make a BIG
    difference to the flavour.
    
    Happy Eating!
    
    Andy
    

    Well, my diet won't stand even that sort of de-slicking, being
    that it's both a caloric restriction and a digestive problem.
    So far the flavor has been good, so I think I'll keep on
    experimenting.  I sometimes mix the spices in with the broth,
    and then the broth carries the flavor throughout the dish.

    --L

  I apologize for not having a recipe handy, but here are a couple of
  things to try which should make your next attempt come out closer to
  what you had in the restaurant:

  - Use basmati rice. It's a particular kind of rice which has a very
    distinctive flavor. You can find it in some supermarkets, but may have
    to go to an Indian food shop, of which there are quite a few in the
    New England area.

  Other spices you'll probably want to add are:

  - Garam masala. This is a spice blend (as is curry), and I don't
    know exactly what's in it, but it's delicious. Also available in
    Indian food shops.

  - Ground cardamom seed. Try to grind your own fresh if you can, but
    it's not critical.

  - There are lots of other possible spices: turmeric, dried tamarind,
    coriander seed, anise, cinnamon, etc., but the above two should
    account for most of the difference.

  And if you're not doing this already:

  - Saute the spices lightly in a couple of tablespoons of fat (in order
    of preference for the right flavor: ghee (Indian cooked clarified
    butter), clarified butter, butter, vegetable oil), then saute the rice
    in the fat with the spices before adding the water. This process will
    have a subtle effect on the flavors of the spices, making them taste
    less "raw". Some people fry the rice after steaming/boiling it
    (maybe that's the way you're supposed to do it), but I don't, mainly
    because I'm lazy.

re: Garam masala. This is a spice blend (as is curry), and I don't
    know exactly what's in it, but it's delicious. Also available in
    Indian food shops.

There's a recipe for making garam masala in 887.2.

Patti

re .1

>>  - Saute the spices lightly in a couple of tablespoons of fat (in order
>>    of preference for the right flavor: ghee (Indian cooked clarified
>>   butter), clarified butter, butter, vegetable oil), then saute the rice
>>   in the fat with the spices before adding the water. This process will
>>    have a subtle effect on the flavors of the spices, making them taste
>>    less "raw". Some people fry the rice after steaming/boiling it
>>    (maybe that's the way you're supposed to do it), but I don't, mainly
>>    because I'm lazy.


I watch my mother make a similar dish a couple of weeks ago.  She sautes the 
spices in vegetable oil and then adds the water and rice.  I don't remember her 
frying the rice.  It probably will add to the flavor if you saute the rice also
but I don't think it is necessary.  

-- Nisha

    I always saute the spices, add the rice and a cup of natural yoghurt
    with the water.  Place in an oven casserole and *bake*.  To serve
    it top with chopped Cilantro, cucumber, tomato and raw onion.
    
    gailann

    I cheat, Ptak spices, found in jars in most indian groceries (I have
    even seen it at Joyce Chen's grocery store) has a Byriana (sp)
    spice mixture and a recipe on the back.
    
    Linda
    

    First, make your paneer:
    
    You need a piece of cheesecloth about 1 foot by 2 feet.  White netting
    will do.  Fold it in two and place it into a large colander or
    strainer.
    
    Place 4 pints of milk in a large, heavy-based saucepan and put onto
    moderate heat.  Meanwhile, squeeze the juice of two large lemons (about
    half a cup full.)  Strain all seeds and pulp out.  Now stand by the
    milk with a wooden spoon and the lemon juice at the ready.  Keep
    watching it...  Don't get distracted!  It won't be long now!  Ignore
    that ringing phone!  When the milk begins to foam and rise up the sides
    of the saucepan, add the lemon juice, take the pan off the heat, and
    stir thoroughly with the wooden spoon.  Within about 10 seconds, the
    curds will clump together, leaving a greenish-yellow thin liquid
    (whey).  Pour this into the chhesecloth in the colander, and rinse
    thoroughly with cold water to wash all the whey from out of the curds. 
    This is necessary because the whey is sour tasting.  Gather up the four
    corners of the cheesecloth, and twist together to wring out the
    remaining whey.  If possible, tie string around the twisted ends of the
    cheesecloth, or use rubber bands.  Return the bundle of cheese to the
    colander, and cover with a small plate, and weigh down with kitchen
    scale weights or anyhing else heavy (about 8-10 pounds should do it.) 
    This will compress the paneer into a flat cake and remove the last of
    the whey.  Leave it like this for about 1 hour.
    
    While this is happening, make the saag:
    1 bunch spinach
    2 medium onions chopped or diced
    1 tablespoon cooking oil
    1 dessertspoon coriander seeds, freshly crushed
    1 teaspoon black peppercorns, freshly crushed
    4 fresh red chilies, chopped into half-inch pieces
    1 cup thick coconut milk (sometimes called coconut cream)
    1 teaspoon crushed dried chili (optional)
    2 cloves garlic crushed (optional)
    paneer (above) cut into 1-inch cubes
    
    Take a huge bunch of spinach, rinse thoroughly, trim out most of the
    white stalk, and chop roughly.  Heat the oil in a large, thick-based
    saucepan, and fry the onions, coriander, pepper and dried chili until
    the onions are beginning to yellow.  Add the fresh chilies and the
    garlic and cook for one minute, stirring occasionally.  Add the
    spinach, and stir-fry until the spinach is limp (about 5 minutes).  Add
    the coconut milk and simmer for about 30 minutes, or until most of the
    liquid has reduced.  Add the paneer cubes about 5 minutes before serving,
    and allow to heat thoroughly.  Serve as an accompaniment to other curry
    dishes, or on its own with steamed rice.
    
    Alternative to using fresh paneer:
    Deep fry the paneer cubes in cooking oil for about 30 seconds, or until
    the surface turns golden brown.  Drain, and add to the saag as
    described above.  These paneer cubes also make interesting nibbles on
    their own as an entree to a curry meal.  They can also be used as a
    dessert with a syrup of rosewater and/or cardamom.
    
     

                <<< PAGODA::DUB19:[NOTES$LIBRARY]COOKS.NOTE;2 >>>
                         -< How to Make them Goodies >-
================================================================================
Note 1016.2                     Indian Cookbooks                         2 of 16
TUDOR::ERYN                                          74 lines   2-MAR-1988 08:53
       -< Cauliflower & Eggplant Curry, and South Indian Sweet Potato>-
--------------------------------------------------------------------------------
    Though its not "authentic" some of my favourite Indian recipes come
    from _The New Laurel's Kitchen_, published by ten speed press. Her
    recipes are naturally low in fat. The other source of Indian recipes
    I use is Madhur Jafrey's book on eastern vegetarian cooking (I don't'
    remember the exact title). Neither has full color pictures but both
    give fairly simple directions. The Jafrey recipes all need modification
    to reduce the amount of fat, but I am used to doing that. 
    
    Recipes for one of my favourite Indian meals, Cauliflower-Eggplant
    CUrry over Basmati rice and South Indian Sweet potatoes follow (both
    from _The New Laurel's Kitchen_). Regular Basmati rice can be gotten
    at the Indian food store mention in .0, but brown basmati rice can
    only be gotten at a health food store as far as I know. I have
    occasionally seen it in Alexanders supermarket in the gourmet section,
    but I can usually get it at Earthward, a health food store in Milford
    New Hampshire. People from Mass should have no problem finding
    natural food stores (unlike those of us in the growing metropolis
    of NH). Once you find the brown basmati, prepare it as you would
    brown rice or follow direction on package if it was purchased in
    a package.
    
    Cauliflower-Eggplant Curry (flavorful but not in the least hot)
    
    1 T Olive Oil  (don't eliminte it altogether - its a small amount
                    for the size of the dish)
    1 tsp black mustard seeds
    1 tsp turmeric
    1-2 tsp curry powder
    1 head cauliflower broken into small flowerets
    1 eggplant, cut in 1/2" cubes
    1-2 potatoes cut in 1/2" cubes and par-boiled (can be done while
                       cutting and sauteing other veggies)
    1 Cup peas (fresh or frozen)
    1 tomato chopped or 1-2 Tbs tomato paste
    Juice of 1 lemon
    
    Heat olive oil in a large pan (I use a dutch oven; a large skillet
    with high sides could work also). When it is warm add mustard seeds
    and cover quickly. keep covered until the sound of wild popping
    dies down, but be careful not to burn them. Remove the cover, add
    the spices, and saute a minute or two. Add the cauliflower, stir to coat
    with the oil and spices, then add the eggplant and 1/4 to 3/4 cup
    of water. Cover and simmer until eggplant begins to soften. Add
    potatoes and peas if fresh. Cook until veggies are done. Just before
    serving add tomato and lemon juice. If using frozen peas try not
    to cook them more than a few minutes. The amount of water varies
    depending on the quantity of veggies and how wet you want the dish
    to be. I like it fairly wet, with the eggplant well cooked and the
    cauliflower not mushed yet, but that is difficult to achieve. In
    the Indian dishes I have had in restaurants, all the vegetables are
    well cooked.
    
    South Indian Sweet potatoes
    
    3-4 Sweet Potatoes cooked and mashed
    1/2 Tbs olive oil
    1 tsp black mustard seeds
    1/2 green pepper chopped
    1 tsp cumin
    lemon juice
    
    Heat the oil in a skillet with a lid, add the mustard seeds, cover
    until the wild popping dies down. Add the green pepper, cook until
    soft, add the sweet potatoe and cumin, cook until heated through.
    Add Lemon juice to taste. 
    
    A hint on the sweet potatoes: I have a timer feature on my oven,
    so what i do to get cooked sweet potatoes without having to be home
    for the 1 1/2 hrs they need to cook is: wash them and put them in
    the oven on tin foil, set the oven to come an about 1 hr 15 min
    before I am due home, and to turn off about when I am due home. They bake
    thrououghly and I don't have to be home the whole time.   
    
     

                <<< PAGODA::DUB19:[NOTES$LIBRARY]COOKS.NOTE;2 >>>
                         -< How to Make them Goodies >-
================================================================================
Note 1016.10                     Indian Recipes                         10 of 16
STAR::BONDE                                          50 lines   5-MAY-1988 14:14
                             -< Vegetable Pakoras >-
--------------------------------------------------------------------------------
    _The Vegetarian Epicure, Book Two_ by Anna Thomas (Alfred A. Knopf, New
    York, l978) has some good Indian recipes.  My favorite is the vegetable
    pakoras (although her recipe for dal runs a close second).  Anna
    writes: 

    "Pakoras are spicy fritters, ideal to serve hot as an appetizer or
    snack, with a tall, cool drink.  Try them with a gin and tonic, or a
    Pimms' and soda with a slice of cucumber in it." 


		Vegetable Pakoras (Hot Vegetable Fritters)
                -----------------------------------------

2/3 C. chick-pea flour
1/4 t. backing soda
5 T. cold water
1/4 t. ground cumin
1/4 t. cayenne pepper
1 scant t. salt
pinch of crushed saffron threads
1/2 C. finely diced potato
1/2 C. slivered onions (paper-thin slices, 1 to 1-1/2 in. long)
2 T. finely chopped fresh cilantro (coriander leaves)
2 C. vegetable oil.


    Mix together the chick-pea flour, baking soda, and cold water, stirring
    or rubbing the dough between your fingers until it is absolutely smooth
    and free from lumps.  Add the cumin, cayenne, salt, turmeric, and
    saffron and stir again until well-combined.  Stir in the potato and
    onions. 

    Heat the vegetable oil in a 10- to 12- inch wok until it is about 350
    degrees.  Stir up the batter, scoop up a teaspoonful of it and, with a
    second spoon, slide it off into the hot oil.  Fry 6 or 7 pakoras at
    once, for about 8 minutes or until they are golden brown all over.
    Scoop them out with a slotted spoon, drain on paper towels, and serve
    hot. 

	Serves 4 to 6.

****NOTE****

    As good as these pakoras are, they're even better when served with
    onion chutney.  There's  a wonderful recipe for Onion Chutney in note
    1073.6 -- try them together!!
     


    

    Looking for a recipe for Beef Vindaloo.  I like it spicy.
    
    Thanks.
    
    -Tracy
    

Gee... I have a cat named Vindaloo... I wonder if you could substitute...

    re: beef vindaloo, be sure to check note 2773.* and 56.16 which has a
    pretty generic Meat Vindaloo recipe.
    
    ed

    JP, depends on how old your cat is.  Carnivores tend to be very tough,
    especially the older ones.  Is s/he an outdoor cat?  That toughens them
    too.  I find that even the tenderest cat cuts have to be marinated or
    stewed for at last three times as long as beef or other red meats. 
    Crockpots, of course, help.
    
    As far as Cat Vindaloo goes, my suggestion would be to partially cook
    the cat (perhaps in a crockpot, or simmered on very low with a little
    stock) before adding to the vindaloo sauce and finishing the recipe. 
    Also, be sure to make it very spicy, because older cat cuts tend to
    have a very gamey flavor you'll want to cover up.
    
    D!

	re: cats

	I know you're trying to be funny but it's turning my stomach.

	Karen

    Mine too.

    ....heeeeeeere kitty kitty kitty! 
    
    ;^)
    
    P.

    RE: .20
    
    Did you say crockpots or crackpots?  ;^)
    

    re:"... and running around the house"
    
    Isn't it more like: "lounging around the house"???
    
    ed

    There is a company in the UK called Sharwoods that produces uncooked   
    poppadoms. You get them in packs of about 25, nice little things rolled 
    wafer thin into 5" diameter discs. The cooking instructions call for
    them to be fried in hot oil.
    
    Due to an expanding waistline (too much good food) and desire to reduce
    fat intake, I dislike cooking them as instructed due to residue oil
    clinging to the poppadoms; however hot the oil you cook them in or how
    well you drain them. So this is how I cook them.
    
    Heat up a fan grill to 220/240 C, say 440/460 F. Place two uncooked
    poppadoms on a wire tray. Open oven door, whack in tray/poppadoms about
    4"-5" below grill element, close oven door. Keep a close eye on the
    poppadoms. For about 15-20 seconds they do nothing, then suddenly they
    start rising and expanding and the bubbles form. This process take
    about 5 seconds. When all signs of expansion have stopped, remove
    poppadoms and whack in the next load. Note you have to be quick. Leave
    the poppadoms for a few seconds after they've stopped expanding and
    they go brown and hard and start burning.
    
    The result is a very nice tasting poppadom, without oil.
    
    I have tried doing this under a normal non-fan assisted grill
    (broiler). The results were less than spectacular. The poppadoms
    suffered from uneven cooking. It appears the fan keeps the air moving
    around the poppadom and ensures that all surfaces are subjected to the
    same heat.
    
    Angus
                        

    I also do popppadoms in the microwave. I seem to remember that the
    Sharwoods ones mentioned by Angus are not successful in m/w but the
    sort I normally buy (indian name which I can't remember at the minute)
    are excellent done that way. About 1 minute seems to do the trick.
    
    Mary
    

    -2

    	Hmmm... that's the way I've always cooked my poppadoms!

    	The kind I get from the Waltham Indian store doesn't have directions
    	on the package. So I place them in the toaster oven. Never thought
    	you're supposed to fry them in oil, yuch. The toaster works fine,
    	great for a quick fix too - only takes 20 seconds. You do have to
    	watch them closely though - there's a 5 second window after the
    	initial 20 seconds of cooking where they go from uncooked rubber 
    	to raging fire crisp. This hand-eye coordination game makes it 
    	a thrill too, "bonus!" :-)

	-Erik

    Re. frying poppadoms:
    
    The oil needs to be really hot, nearly smoking, and the poppadom then
    cooks so quickly (2-3 seconds per side) that it absorbs hardly any of
    the oil. You do end up with a residual oily surface to the poppadom
    which can mostly be absorbed by stacking them between layers of kitchen
    towel.
    
    I much prefer fried poppadoms as they come out lighter and more "puffed
    up" than the grilled versions.
    
    Jim
    

My 15-year-old daughter finally having developed the tastebuds to enjoy
Indian food :-), I'm looking for a generic korma sauce recipe (technique?)
that I can use with vegetables (she's lacto-ovo-vegetarian).    I checked
the "Curry" note (56.*), and saw a recipe for a meat-based korma, but the
recipe, but it seems to me that the vegetarian kormas I've had have a sweeter
and creamier taste than that recipe would yield.

Thanks,

Bobbi

    Can someone share a recipe for Masala Tea with me?  I had some at the
    Sweetheart Restaurant in Worcester Sat. and it was delightful.
    
    Karen
    

RE .39 -- I did a quick AltaVista search on "masala tea" and this was the 
first hit in  the list!  Hope it's what you want.

- Nina

                                  [Image]
                          GAYLORD INDIA RESTAURANT
        Ghirardelli Square, 900 North Point, San Francisco, CA 94109
                  Tel (415) 771-8822 � Fax (415) 771-4980

                             Masala Tea (Chai)

                          Serves one - two persons

          2 cups water
          1 cup milk
          3 - 4 pieces of whole cardamom
          3 - 4 pieces of clove
          1 stick of black cardamom
          Optional: small piece of ginger

          Boil water. Add spices and milk.

          Bring to a boil again. Enjoy!

          The amount of spices vary according to taste as does
          the boiling time. The longer the spices are boiled, the
          stronger the taste. Also, masala tea must be drunk fresh.


          � Gaylord India Restaurant

    Can someone tell me how they make that delicious, aromatic rice at the
    Indian Village restaurant at Lamplight Square in South Nashua?  It has
    such a nice perfume to it and a slightly yellowish color; also, they
    put a few green peas in it.
    
    Disclaimer:  I am in no way recommending this restaurant!  We had an
    outrageously expensive meal there last Saturday afternoon and feel that
    we were absolutely ripped off!
    
      *Susan*

	 It's called basmati rice and is available in Indian/Asian
	 groceries.  There is also an American version of it sold
	 under the brand "Texmati".

	 The restaurants make it yellow by adding turmeric.  They
	 probably use that because saffron is so expensive.

	 -Rick Taft

As you exit that restaurant, turn left and go up the sidewalk to the
corner of the plaza. There's a little food store there where you can find
that rice, spices, and much more.

Art

    Thanks, gentlemen!

    As an aside, I've always been very pleased with the service and food at
    Indian Village Restaurant.  We were there Saturday night, had a full
    meal, including drinks, and found it delicious and reasonably priced. 
    I have never gone for lunch on the weekend, however.  Maybe that makes
    a difference.  --S

>>    Disclaimer:  I am in no way recommending this restaurant!  We had an
>>    outrageously expensive meal there last Saturday afternoon and feel that
>>    we were absolutely ripped off!

Amen. There are a couple of reasons why I would never go there again. 

- I have been to a dozen Indian restaurants in Waltham, Harvard, NY, NJ, 
  Denver, and should say this one's price/quantity ratio for lunch or 
  dinner is pretty bad.

- I am not too pleased with there buffet either. They charge a buck more, but 
  the no. of items in the buffet is abysmally poor. This is the *only* one I 
  have seen without good (or any?) appetizers - no veggie fritters, no samosas, 
  no good salad bar which is pretty much a standard menu in *every* other 
  restaurant, that too for a dollar less. Walk into any of the ones in Waltham,
  Harvard Sq., you will know what I mean. 

  The last time I checked, there buffet was gone. Again perhaps the only one
  without a lunch buffet -):

- Once they refused to serve me lunch, because the two of us had ordered for 
  only $19, and it seems they have a minimum of $10 per person. I am planning 
  to check the legality of this one out with BBB.

of course YMMV.

			-Jayakumar

    .46 BBB is a great idea.  Think I will do the same.  It seems that they
    have no competition here in Nashua so they charge whatever they da*n
    well please.

    re the recipe in .40 for masala tea:
    
    I know what whole cardomom is, but what is a stick of black cardomom? 
    Would the recipe taste less delicious if I left this out?
    
      *Susan*

    Re .46, .47
    
    What you are saying about Indian Village doesn't jibe with my
    experience at all.  My wife and I were there just this weekend, and I
    observed the following:
    
    o   Menu prices have not risen in the past SIX YEARS!  I spoke to Rosie
        about this, and she said it looks as if a rise is about due.  Costs
        have risen a lot, she said.
    
    o   The buffet is still there, and is used Monday through Friday.  No
        buffet on Saturday, closed on Sunday.  I also asked Rosie about the
        kinds of things that go on the buffet, and she said that the buffet
        is changed frequently - different dishes, sometimes samosas or
        pakoras or other appetizer-type things.  The buffet price has risen
        a buck or so, I think.
    
    o   Servings are not at all tiny.  My wife ordered Chicken Shahjahani
        and HALF an order of plain pullau.  She had enough for two full
        dinner-sized meals, and she could eat only a tiny corner of the
        keema nan that I had ordered.  I had the IVR Triveni Akni Biryani,
        and it was easily large enough to feed three normal human beings.
    
    o   Quality was superb - I still like their food better than I like the
        food at any of the Cambridge or Boston Indian joints I've eaten at.
    
    o   Service was carefully excellent, as always.  The bar, as it always
        has been, is best left to the imagination.
    
    I'd hazard a guess that you people are complaining that Indian Village
    doesn't serve portions big enough that you can take doggie bags home
    and feed your children off the leavings.  Outrageously expensive?  May
    I suggest you try McDonald's - their prices are probably more your
    speed.  :-)
    
    If you don't like the place, that's your privilege.  I still think it's
    a fine restaurant, and my only problem is that I don't eat there often
    enough.

   .49  The last time I was there for dinner, I noticed that the 
	portions were smaller than they had been in the past.  I 
	don't like taking doggy bags home - I prefer that not too
	much food is served - but I was surprised at how little there
	was that evening.  I do expect it to be pricier than other
	Indian restaurants because I know they don't skimp on the
	seasonings, etc., but there was noticeably less food.  I like
	the place very much and will continue to go there, assuming
	that maybe it was just an off-night, but I wasn't terribly
	surprised to read these recent reviews.  

	Perhaps knowing the owners as well as you do made a difference?
	I guess it's difficult to say.

    Re .50
    
    Rosie insists that the sizes of the portions have not been shrunk.  My
    experience this weekend supports that claim.

   .51  Well maybe it _was_ just an off-night, then.  It was not
	my imagination - of that I'm certain.

A gentle reminder from the moderator that this is the COOKS notes 
conference, not the restaurants conference.  Please take the argument 
over Indian Village either off-line or to the EATS conference.

--PSW

    Re .53
    
    Well, I thank you anyway.

    
  We do a lot of Indian cooking at home (my SO more than I) and I can honestly
  say that Indian Village is the best Indian restaurant in the Mass/NH area.
  Sure the places in Waltham and even Cambridge are cheaper, but the quality of
  their cuisine is not there either so you take your pick.  Indian Village has
  always had a very fine quality of cuisine that is unmatched in the region.
  The staff and owners have always been exceedingly helpful and friendly as
  well, even when we bring extended family gatherings there full of
  first-timers to Indian cooking.  I also like their market next door.  My SO's
  Indian cooking instructor also highly recommends them, as a reference for how
  our dishes are supposed to turn out when done right.

  That said, I too have noticed that the portion sizes have become a little bit
  smaller recently.  Of course I wish they'd return to the bigger portions, but
  for the quality of their cooking, we always return there...  it's still worth
  the drive.  And so far no other establishment can compare (not that I'd be
  unhappy discovering a second such gem).

  -Erik

Second moderator's warning:  this is COOKS, not the restaurant 
conference (EATS).  Please--no more Indian Village notes.

--PSW

    Hi,

    I am heading out to an Indian Pot Luck Supper and have been
    assigned the bread and salad.  Help me out!!!!

    What is in a typical salad/dressing???

    What should we do about bread???  

    Thanking all in advance for any helpful hints.  I am not into
    Indian cooking at all.

    ;*)

    justme

    When is the event?  There are a couple of no-rise breads (roti's is one
    I remember the name of) and a couple of fried breads which you can make
    quickly.  The web will provide recipes galore.
    
    Salad - hmmm, I skipped over that chapter in the indian cooking book I
    was reading last night.  Try the web for that too, although you may end
    up with a cold vegetable dish as a more authentic offering.  
    
    dana