How I Taught My Brother To Cook
Improvisational Tuscan-Provençal Cookery (and other good stuff to eat)
Indian cooking lesson: eggplant rasavangy
A typical Indian vegetable "stew" made with four parts - a tempering, a paste, cooked dal, and of course whatever vegetables you may have on hand
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Comment by Patrick on October 31, 2007 at 6:30am - What's with the measuring spoons! Do I detect a Revereware pan in the middle? They're to thin to cook with. Throw it over your should and grab another pan.
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Comment by Debbie on November 16, 2007 at 3:23pm
- Hilary................I once has a carrot pudding or a type of salad at an Indian restaurant. Would you happen to know of or have a recipe for that? It was so good it can pass for dessert for me.
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Comment by John Barrows on November 16, 2007 at 4:15pm -
I'll chime in here (not to steal Hilary's limelight):
Try this "Carrot & Cashew Payasam"
Soak 1/2 c. raw cashews (Trader Joe's) in 1 c. warm milk.
Put another 6 cups milk in a saucepan, simmer and reduce by half.
Saute 1 - 2 cups of grated carrot in ghee (or butter).
Put carrots and cashews in blender and make a "paste"
Add paste to reduced milk with 1/2 c. sugar and simmer until well blended.
Add some whole, crushed cardomoms and chill before serving. (you could add some ground cardomom for flavor, instead)
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Comment by Patrick on December 9, 2007 at 1:40pm
- I talked to Johnny today and told him that Debbie was making this and the part about reducing 6 cups of milk was retarded. When all was said and done, it would be alot easier to just use condensed milk rather than reduce 6 cups to 3 over the span of a few hours. Who knows, maybe they don't have condensed milk in India but we do.
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- You mean evaporated milk, Patrick. After all was said and done, this turned out very good. Delicious! I love it! Thank you John.
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Comment by John Barrows on December 9, 2007 at 5:12pm
- Patrick hates anything he hasn't seen before. It upsets the equilibrium.
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daube ... I concede
Damn! But wait........is it "daube" or "doube"? CHECKMATE!!!!
perish
My horizon has already expanded to it's maximum of 3/4 of an acre. More than that and I might have to socialize. Parish the thought!
that's what I love about you, Patrick ... always ready to learn and grow and expand your horizons ... interestingly enough, southern France often uses pastas or rice (whereas the rest of France is usually potatoes)
ok. Then you have penne with the gravy from a southern France style beef pot roast. Tastes better now that I know what the hell it is.
Well that explains it. Your truth has set him free and he became lost in the moment.
Oui! Tres conveegial! (Laura, that's a word Patrick made up a long time ago)
I emailed John Briggs and complimented him on his improvisation. Here's what he replied:
"I consider this a honor I would not have tried this if I didn't sign on to your site for cooking
Thanks John"
well, it's more or less a stew, or just the process of braising some kind of meat in liquid (such as wine). It's just the southern French word for this type of braised meat dish
Now all we need is a butcher and a candlestick maker and we can set sail.
Laura wouldn't be Laura without her jam.
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