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From: u-reddy@utah-cs.UUCP (Uday U-reddy)
Newsgroups: net.nlang.india,net.cooks
Subject: Re: Indian cookery in America
Message-ID: <3198@utah-cs.UUCP>
Date: Tue, 5-Feb-85 19:51:01 EST
Article-I.D.: utah-cs.3198
Posted: Tue Feb  5 19:51:01 1985
Date-Received: Thu, 7-Feb-85 06:43:06 EST
References: <7858@brl-tgr.ARPA> <819@ut-sally.UUCP>
Reply-To: u-reddy@utah-cs.UUCP (Uday u-reddy)
Distribution: net
Organization: Univ of Utah CS Dept
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Xref: utcs net.nlang.india:21 net.cooks:2978
Summary: 

No recipes here.  Just some tips.  Most of the spices needed in Indian cooking
are available in regular grocery stores except that they may be a little more
expensive than in Indian stores or speciality stores.  However, I think the
more important problem for Americans wanting to try Indian cooking is that
they have to invest too much in spices for only occasional use.  I would then
advise you to disregard the conservative Indian cook books (such as Madhur
Jaffrey) and use general purpose spice mixes such as Curry Powder, Garam
Masala, or Sambar Powder.  The first two at least can be added to almost
anything.  You can go by your own experimentation and taste.  Saute'd ground
beef with Garam Masala and "seasoning saute" (defined below) is a pleasure
and really simple to make.

I disagree with the popular notion that "Indian" cooking consists of a few
speciality dishes like Tandoori, Biryani, Kofta and so on.  Anything you
cook, when added the Indian mix of spices, becomes an Indian dish.  A regular
Indian household does not eat Tandoori, Biryani or Kofta everyday.

Seasoning saute (of South Indian flavour) is made with the following
ingredients, saute'd in any oil in that order.  You can drop everything but
mustard seed, cumin seed and onions, if you please.  Quantities for two people:
	mustard seed (1/4 - 1/2 teaspoon)
	cumin seed (1/4 - 1/2 teaspoon)

	ginger root (1/4 inch thick) cut in very small pieces
	garlic (couple of cloves cut in very small pieces)
	green chillies (one or two)

	Onion (1 cut in 2mm X 2mm pieces, or halved rings)
	Bell Pepper (1)
You can add this seasoning to any dish (for instance, boiled vegetables)
to make it a south Indian dish (curry). Try adding curry powder, turmeric,
coriander powder, cumin powder (if you have them) and experiment.  Generally
1/4 - 1/2 teaspoon of any of these in food for two people serves fine.
A couple of tomatoes also add to the taste.

With this approach to Indian cooking, you can make some of the Western dishes
taste Indian.  Sphagetti Sauce (with any vegatables and/or ground beef),
and Cassarole made Indian are a delight and we cook them regularly.

Uday Reddy (u-reddy@utah-20.arpa, harpo!utah-cs!u-reddy)