India is such a huge country, with such a diversity of cultures, races, ethnic origins, available ingredients, outside influences, historical events...basically such a diversity of everything, that the term "Indian Cuisine" shouldn't even be used, except in the broadest sense. To know that the British held sway in India for as long as they did, one can't really credit that cream was not adapted as a culinary ingredient. Even if it had been completely unknown prior to that era, which can hardly be the case in any culture where milk is utilized, it surely would have worked it's way into usage by now. Yogurt is much more common (which isn't surprising, considering the lack of refrigeration in a primarily warm country)of course, but I have seen quite a few recipes calling for cream. And, though considering the antiquity represented by the cuisines of India, I am but the merest novice (I've only been playing with it for about 10 years), I think I can trust myself to recognize recipes that have been re-written for the non-Indian cook. Potatoes are quite the popular ingredient, used by many of the Indian peoples, both in meat dishes, vegetable dishes, and alone. In fact, one of the things I love about the use of the potato in India, is that with the creative and judicious use of spices, herbs and other vegetables, the potato as cooked by an Indian housewife can be the nutritious, healthy food that it so often isn't in Western cooking, by the time we lace it with butter, cream, or cheese as is so often our wont. Jessica, Indian cooking can be very healthy indeed! (Leaving out the tendency toward deep fried snack foods!) While many recipes call for ghee (a form of toasty, clarified butter), you needn't add it with a lavish hand as the flavor is quite rich and distinctive. In many recipes, you can substitute olive oil quite easily, if you prefer. The use of so many spices and herbs, and the various methods in which they are used lends such flavor to meats, vegetables and grains that the addition of copious amounts of fats or yet salt, becomes unnecessary. Naturally, there are those curries that include fatty coconut milk, but then, if you eat the way a person in India eats, you won't be eating a big bowl of it, but a small portion along with vegetables, legumes and grains. My love affair with the cuisines of India began with Dal. The lowly lentil, which was to my knowledge just something one made a pot of soup with sometimes, has been transformed into a magical food ingredient by the hands of Indian cooks. I have read that it is a rare meal in India that does not include some version of legume. What we classify as lentils, peas and beans are all, "dal." Dal can be served in soups, porridge, breads, crackers, chips, snack nibbles, fritters, used as a base for thick sauces, toasted into crunchy bits to add texture, as a base for curries and stews...gosh, I'm sure I've left some uses out. And they are so good for us! High in fiber, satisfyingly filling, cheap sources of protein, minerals and vitamins. Okay, enough of my raptures...:D Earlier in the thread, someone mentioned wanting a Southern Indian cook book? I've a wonderful book that introduced me to the Vegetarian cuisine of Southern India, a style of eating quite different from much of what we Westerners think of when we think Indian foods. The recipes are mostly excellent but I must caution that the use of hot chilies is quite lavish. I have been accused of having an "asbestos mouth" by friends, but still I cut back quite a bit on the number of green, hot chilies and dried peppers the recipes call for. I figure, I can always add some hot sauce at table if needs be. Here is a link that might be useful: Dakshin-vegetarian cuisine from south India

Uh-oh! If you haven't been cooking Indian food on a regular basis, you soon will be. What Indian cuisine does with the lowly lentil is awe inspiring. Also vegetables. And the writer in the blog you linked is quite correct...the spices become addictive. My husband and I have been suffering from Honeymoon Heft...having a man to cook for inspired me and a year and a half later, we both sobered up and decided we'd better go back to eating reasonably. Neither of us can bear diets, so I have to be creative. I instituted a first course with every dinner...salad or soup...and leave off actually assembling the rest of the dinner until after that course is consumed. This gives us a pleasant interlude for conversation while I get the main meal together, and also time for our tummies to realize that they aren't really all that empty! :D Also, I decided I must quit employing the easy way out with vegetables...sauteed or steamed and doused in butter, salt & pepper and find ways to create tasty veggie sides without all the extra calories. Indian recipes to the rescue! And dals! Lentils and legumes are such healthy, inexpensive foods, and filling without being loaded with fat or calories! They make a wonderful side dish...plus, when you eat Dal, it just cries out for basmati rice...a starch side one doesn't need to load up with butter, cheese, or sour cream! Red Lentils with Ginger* (Masoor Dal) 2 c dried red lentils (masoor dal), picked over, rinsed and drained. 4 c water 1/2 t ground tumeric 2 T clarified butter (Ghee) or veggie oil 1 t cumin seed 2 medium red onions, cut in half and thinly sliced (Dunno what he considers medium, but I've played around and decided arbitrarily that his onions are smaller than ours...so I settled at 2 cups of not so tightly packed, sliced onions) 2 T finely chopped ginger root (slice it, smash it with a whap from the flat of your cleaver, and then mince it up...or, just use a microplane, it's easier) 3 fresh serrano chilis, crushed. (Do not do this, unless you have an asbestos tongue. Start out with ONE chili, and then work your way up from there...if it isn't spicy enough at table, one can add cayenne, but if it's too spicy, ain't much you kin do 'bout dat) 1 t salt 2 T chopped fresh cilantro Heat lentils, water & tumeric to boiling, and reduce heat. Simmer uncovered, 15 to 20 minutes, skimming foam, until lentils just sart to soften and most of the liquid is absorbed. Remove from heat. While lentils are simmering, heat the clarified butter or oil over a medium high heat. Add cumin seed, sizzle 30 seconds, add onion, ginger & chilies, stir fry 2 to 4 minutes, until onion is golden brown. Stir onion mixture & salt into lentils. Simmer uncovered 10 to 15 minutes, stirring occasionally, until lentils are tender. Serve sprinkled with cilantro. *From Betty Crocker's (believe it or not) Indian Home Cooking, with Raghavan Iyer

Hi everyone. I just thought I'd post this link to a recipe I found on the BH&G website that looked good. I haven't tried it yet, but I plan to make it this week if I have the chance. It's the second recipe down on the page. I hope you will enjoy it. Here is a link that might be useful: Rice With Mixed Vegetables

Has everyone checked out all the vegetarian recipes at this website? Goodness, there are a lot of them! I've just spent the last hour going through some of them and printing out the ones I'd like to try soon. I hope you all enjoy this site as much as I do. Here is a link that might be useful: Recipe Source