From: Veeramany.Sthanumurthy@bbs.oit.unc.edu (Veeramany Sthanumurthy)
Subject: Two Mumbai recipes (Heavily approx.)
Organization: Extended Bulletin Board Service
Date: Mon, 31 Aug 1992 18:06:58 GMT

[Having wasted thousands of dollars already, I didn't want
to waste additional bandwidth to point this out. So this
too in the same stone.]

Mahadevan Ramesh writes:
>                       COW UPDATE FROM COLORADO
...
>The first time I met Rajan Parrikar was when India was getting
>thrashed by West Indies in World Cup cricket, after having
>consumed countless beers. He is truly 'erudite' (I had always
>wanted to use this word since my GRE days !) about music and his

I doubt that erudition following countless beers was quite
intentional. Having followed RP's posts in rmic (and, on SCI
before), I can say this with some certainty. The part about the
'raja's was interesting, though. Since the party doesn't contribute
to SCI these days, I thought I should clarify. I noted this
after a careless reading of the first sentence pointed the way
to the possibilities of interpretation.

>interests are not limited to just Hindustani classical music,
>but also to Thyagaraja and Ilayaraja.  When I met him the other

[Rest of the informative post deleted.]
---------------------------------------
And, now to the recipes. Note, these are quite approximate. I
have tried to take the cue from assorted recipe posters on
the net. I still remember Shyamala's aviyal - quite an 
approximation. And, as for my recipe-writing skills don't
waste any comments on SCI.

Pao\~n\ Bhaji
-------------

Ingredients:

Potatoes (n1) peeled and cut to cubes (1/2" or so)
Carrots  (n2) peeled(yes, using the knife) and cut into round slices
Peas     (n >> n1,n2) I use frozen a cup or so
Onions   (n3) diced
Tomatoes (n3) diced
Pav Bhaji Masala - from a packet with the title in at least 4 languages
                   (to quote Kannan Subramanian)
Cumin powder (Jeera)
Red chili powder
Salt                    the last three to taste
Butter  (optional ingredient - maybe skipped without prejudice)

Boil the pots., peas and carrots in a pressure cooker with PB masala
and some jeera pwd. (no intermediate pot needed - remove the bubble
inhibitor - whatever) For the Indian variety cookers wait for 1 seety
(whistle); let the American dance for 5 minutes (or less.)

Fry the onions till translucent; add the PB masala, chili powder,
jeera and tomatoes till everything seems cooked. Open the cooker
(after cooling); drain the water (which should have a lot of spices
- so save it for subsequent repairs, if needed); mix the cooked
vegetables with the tomato/onion mix and simmer on low heat till
at least three bubbles of air escape (this again is optional.)
Add butter (especially if the chili powder estimate was way off.)
(salt presumably has been added sometime after mixing.)

(Cilantro/coriander leaves and ginger for garnish.)

Now comes the more difficult part, find the appropriate bread
to act as pav. Those in the capital area (DC) can find something
called pull-apart bread at the Shoppers' food warehouses provided
you are willing to brave the crowds. The hamburger rolls are quite
unsuitable. Try finding some hard/French rolls in a local bakery.
Slice the roll and warm the inside on a pan (on which the bhaji
has just been heated.)

Count your blessings, and n'joy.

[As to any other vegetables as possible ingredients - documentary
proof must be provided.]
-----------------------------------------------------------------
Sev-dahi-batata-poori
---------------------

Another approximation for/from the Mumbai p(a)late.

Ingredients:

Sev - Thin besan noodles (anybody with a better description?)
Dahi - Yogurt
Batata - Boiled potatoes (not a translation)
Puri - We use o'boisies :-)
Tomatoes - diced
Onions - diced

and a couple of chutneys for which the recipes follow:

Sweet chutney:
Dates, (1/2 t-sp) jeera and (1/2 t-sp) coriander (seeds) blended 
with a little bit of water.

Hot chutney:
Cashew nuts, cilantro (leaves), green chiles, mint (podina/optional),
and salt. Blend.

Each individual helping is served as follows:
On the puri (oboisie) place a little of onions, tomatoes, potatoes,
yogurt, 2 chutneys and sprinkle sev. Repeat often.

Enjoy.

Sthan.
--
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