Saga of Cream to Butter

Heated the cream, added Yogurt starter and set it overnight in a warm place

Placed the cream-yogurt on an ice bath and whisked it with a mixer as well as with a wire whisk. Lesson learnt - no need for ice bath or electric mixer. Next time will keep set yogurt in fridge for 2 hours and use the wire whisk - much easier and faster. 

 

 

Took out some whipped cream before it turned to butter to enjoy with fruits. 

 

 

The buttermilk with chopped ginger and chillies and powdered roasted Zeera was heavenly.

 

And of course the butter with a little salt added to it on a homemade wholewheat multigrain bread roll was to die for.

 

Just one quart of Heavy cream yielded all these goodies

 

Haldi -Turmeric-Curcumin

Turmeric is often hailed as a wonder supplement for its anti-inflammatory, anti-oxidant,a cure for
colitis, stomach ulcers, high cholesterol. upset stomach, diabetes, depression, HIV, uveitis, viral infections. and some even believe anti cancer properties. Curcumin and Turmeric are often loosely used as describing the same thing. Actually Curcumin is just 3% of the Turmeric rhizome of the plant but it is the most effective ingredient. Turmeric is the natural plant's underground stem and has been consumed in the India subcontinent as a spice in foods for thousands of years for its therapeutic properties. It is also used as a face scrub to enhance beauty, its paste with quick lime as a poultice for bruises and cuts; and the dried powdered version dissolved in milk as  medicine for cold, cough and fever.
Lately it has been available in its raw form in a lot of Asian stores and can be utilized in salads, dressings and even in a marinade.

Since it is a little bitter to taste I used some fresh Turmeric, some ginger, lime juice, salt, chopped cilantro and green chilies

Different look at SPICES

      _at Spice Xing ……………... now a different look at the use of spices

    

   Spices have been used in India for thousands of years not only for enhancing the taste of dishes but  

   for  their therapeutic value and also to counteract the negative residual physiological effects of foods  

   on the human body.

   KOKUM
Fruit of Garcinia Indica tree used mainly in the hot Southern states for its cooling properties and for alleviating skin allergies.

AJWAIN
 Carom seeds or Bishop’s weed seeds are used for their volatile Thymol oils to aid in digestion & are used with starchy vegetables and lentils.

   CHILLIES
     Are used both ways either fresh or dry. Usage is more common in the hot climes to increase   perspiration and thereby cool the body. They also have a medicinal value for easing joint inflammation and respiratory disorders.

NUTMEG & MACE
 Nutmeg used sparingly is supposed to cure insomnia and is frequently mixed with warm milk and taken before sleeping. The covering of nutmeg (calyx) is Mace and is considered to ease rheumatism.

 FENUGREEK
  The leaves, the shoots and the seeds of this plant are used. Ground seeds with water are supposed to cure diabetes, cholesterol and hypertension. It is also given to lactating women for increased milk production. It is used as a natural testosterone/muscle booster.

   TURMERIC
This rhizome of the Curcuma Longa has a multitude of uses in addition to imparting the characteristic yellow in the “CURRY”. It has an excellent antiseptic and anti bacterial effect, often used to treat         common cold, cuts and bruises. As a cosmetic it is applied directly on the skin and it reduces acne too. Its latest use is in the treatment of Alzheimer’s disease.

ASAFOETIDA
 This resin of a plant has a pungent sulfurous odor and is mainly used as a digestive. Also provides relief in asthma and bronchitis.

SAFFRON
  Quite truly the King of spices at a whopping $11,000/lb for the best grade. It has the most volatile oils of any spice. Used very sparingly, it is supposed to have anticarcinogenic and antioxidant effects; although historically in India it has primarily been used as an aphrodisiac.

Solar Eclipse - with myths surrounding it

A total solar eclipse is one of the most unnerving happenings in the world for all living things. We take for granted the rising and setting of the sun - just like the ever present gravity. Almost all living organisms depend on this solar pattern and respond to its rhythm in their own ways. In addition to its constant gravitational pull to which all life responds (as do the water bodies with tides) the more marked difference comes because of the sudden darkness during an Eclipse. It is coincidental that the sun though approximately 400 times larger in diameter than the moon, is also approximately 400 times farther from the earth - consequently it kind of appears to be the same size and almost perfectly gets covered by the moon's disc during a solar eclipse.

For such a once in a lifetime event, it is quite unsettling and birds have been known to drop from the sky while animals on land suddenly decide to call it a day thinking the day is over. Also a lot of myths (we call them so because our present day science cannot explain them) have perpetuated around this event. http://www.ajc.com/news/national/sun-eating-demons-bizarre-but-brilliant-myths-and-superstitions-about-solar-eclipses/QTAmVLA9m1z4KVCUIeTVuI/

Of particular interest to me is why a lot of ancient cultures decided to not eat or even step outside during the time the sun was covered even partially. Also perplexing is the custom of shielding the pregnant women, to the extent of sending them inside caves during the days when people lived in thatched huts. 

I would love to know more about the Indian tradition of placing Dharba grass leaves (aka DOOB) on pickles and preserves so that they do not go bad. There has been some research but it does not seem conclusive enough to me. http://www.thehindu.com/news/cities/Tiruchirapalli/darbha-grass-a-natural-preservative/article7000098.ece

Hoping to be able to drive down south to watch this solar eclipse on August 21st.

Dedicated to Red Chili Pepper Flakes

Didn't feel like eating Indian food - yup, I do have those days 🌝🌝, so scrounged around the pantry and fridge and this is what I could come up with.

Salad - Beets, Sunflower seeds, Feta and a finger-licking good dressing with Balsamic, EVOO, Honey, Red Chili Pepper Flakes, Himalayan salt, Lemon juice and Cracked peppercorns.

Appetizer - Sardines in olive oil, Seaweed wraps, 21 Grain wholewheat bread, Cherry tomatoes (thank you Srishti), Red onion slivers, Organic egg 🙄🙄, Salt and yes, Red Chili Pepper Flakes

Pasta - Wholewheat Penne, Roasted tarragon chicken, Red Onions, Sea salt, Spinach, Olive oil, (shhhh..... a little butter too) and yes, you guessed it Red. Chili. Pepper. Flakes.The Olives and Cherry Tomatoes just tossed in butter and drizzled with White Truffle oil

WASHINGTONIAN 100 BEST restaurants 2016

https://www.facebook.com/sudhir.seth/videos/10154668216921724/

Valor Beans

Valor beans also called VAL PHALI, cooked with the Bengali five-spice mix comprising of cumin, fennel, fenugreek,mustard and nigella seeds.

Valor beans also called VAL PHALI, cooked with the Bengali five-spice mix comprising of cumin, fennel, fenugreek,mustard and nigella seeds.

Swiss Chard

 Swiss Chard sauteed with Hing and Whole red chillies

Moong Chilka

Split Moong lentils tempered with Hing (asafoetida), crushed Cloves and whole Red Chillies in Ghee (clarified butter).

BUNNY CHOW - another name for Curry

During the Great Depression in 1933 Indians, Whites and Chinese in Durban, South Africa, suffered hunger like everyone else. The kids then discovered that the cheapest curry they could buy (for a quarter penny or half a penny) was made by a vegetarian Indian caste known in Durban slang as the Bania. It was made from dried sugarbeans (no meat). The children didn't have plates, and one kid got the bright idea to hollow out a quarter bread, asked the seller to put the bean curry in the hollowed-out bread, and then used the broken bread he's taken out as a sort of eating utensil. Chinese food was called "chow". Somehow the two words came together: Bania Chow. In time it simply became known as Bunny Chow. Bunny Chow was what the Indian sugar plantation workers took as their day's food to the lands: curry in hollowed-out bread halves. Cheap and practical ... Today it does not matter what your skin colour or station in life is: Durbanites and people from the Kwa-Zulu-Natal province love their BUNNY CHOW ...

Courtesy research by my friend a Great Chef & Restaurateur Balraj Bhasin

Best Bargain of 2012 by WASHINGONIAN

"Shaam-e-Mehfil" - a musical evening

An evening full of fun starting with dinner from 5:30pm - 7:30pm, followed by live performance from Ayesha and Shafiq Rahman. They will be accompanied by Tabla, Dholak and Keyboard players.
Their collection includes old and new Bollywood songs, ghazals (Urdu poetry) & qawalis (devotional songs).
Seats are limited, please Call the restaurant at 301 610 0303 to make your reservation.
For details check the website at:
http://spicexing.com/special_event.php?record=NA==

Spice Facts

Spices have been used in India for thousands of years not only for enhancing the taste of dishes but for their therapeutic value and also to counteract the negative residual physiological effects of foods on the human body.

KOKUM: Fruit of Garcinia Indica tree used mainly in the hot Southern states for its cooling properties & for alleviating skin allergies.

AJWAIN: Carom seeds or Bishop’s weed seeds are used for their volatile Thymol oils to aid in digestion & are used with starchy vegetables and lentils.

CHILLIES: Are used both ways either fresh or dry. Usage is more common in the hot climes to increase perspiration and thereby cool the body. They also have a medicinal value for easing joint inflammation and respiratory disorders.

NUTMEG & MACE: Nutmeg used sparingly is supposed to cure insomnia and is frequently mixed with warm milk and taken before sleeping. The covering of nutmeg (calyx) is Mace and is considered to ease rheumatism.

FENUGREEK: The leaves, the shoots and the seeds of this plant are used. Ground seeds with water are supposed to cure diabetes, cholesterol and hypertension. It is also given to lactating women for increased milk production.
It is used as a natural testosterone/muscle booster.

TURMERIC: This rhizome of the Curcuma Longa has a multitude of uses in addition to imparting the characteristic yellow in the “CURRY”. It has an excellent antiseptic and anti bacterial effect, often used to treat common cold, cuts and bruises. As a cosmetic it is applied directly on the skin and it reduces acne too. Its latest use is in the treatment of Alzheimer’s disease.

ASAFOETIDA: This resin of a plant has a pungent sulfurous odor and is mainly used as a digestive. Also provides relief in asthma and bronchitis.

SAFFRON: Quite truly the King of spices at a whopping $11,000/lb for the best grade. It has the most volatile oils of any spice. Used very sparingly, it is supposed to have anticarcinogenic and antioxidant effects; although historically in India it has primarily been used as an aphrodisiac.

Another accolade

Received another feather in the cap- this time from the Washington City Paper. We were honored as the Best Indian restaurant in Washington DC for 2009. I also felt a sense of pride that a restaurant I had started and subsequently left Heritage India was right on our heels at number 2. Having remained quite busy starting my new restaurant SpiceXing over the past few months I felt a lot of gratitude towards my entire team at Passage to India who have more than met the challenges.

An excerpt of the article follows:

WASHINGTON CITY PAPER’S 2009
BEST of D.C.

Best of D.C. » 2009 » Food & Drink »
Pick Best Indian

Best: Passage to India
Second-best: Heritage India

The owner and executive chef of the best Indian used to man the stove at the second-best, and it shows. The dal mahkani and palak makai that show up as sides at both establishments are luscious and rich with flavor. Saag gosht retains the flavor of the lamb; the vegetarian options are plentiful and varied. Order the butter chicken at either place, and you’ll be happy. In fact, the murgh mahkani at Heritage India, served in a clay crock over a small flame, bubbling and studded with crumbles of butter, narrowly edges out Passage to India’s, and some of their other dishes have the upper hand for taste as well. So why the No. 1 ranking to the Bethesda eatery? The creativity of the menu, which allows you to eat by region, is one reason—but the heart of it is occasional service problems at Heritage. While the management is typically gracious, several of the wait staff have a tendency to glower at guests, even turn up their noses in what appears to be disdain regarding unknown offenses diners are left to try and figure out. (Did I forget deodorant? Is it my cheap shoes?) While the food at Heritage has the edge, you can count on Passage to leave a good taste in your mouth.
—Carrie Allan

Back to Bethesda News

It has been a long time since I made any mention of Passage to India, my other restaurant - so caught up I have been in trying to jump start the business at SpiceXing. Sometimes it seems to me that I have an equally tough task like Obama trying to jump start the Economy, GM etc.
I was very happy to note that in spite of the tough times we made it to the Washingtonian's 100 Best, though we slipped in rankings and I have to set my goals to regain that back. An excerpt from the article follows:

Cuisine: Owner/chef Sudhir Seth’s careful approach to regional Indian cooking—the menu covers a wide swath of the subcontinent—translates into refined plates that are light and complex.
Mood: Intricately painted and carved doors hung as wall art reinforce the “passage” motif in the serene dining room.
Best for: A lingering night out; lunch or dinner that ventures far beyond tandoor and palak paneer.
Best dishes: Sev-murmura chaat, a pileup of puffed rice, tamarind, cilantro, and dates; masala-spiced mounds of lump crab; warqi pudina paratha, a mint-flecked whole-wheat flatbread; Parsi-style lamb stew with apricots and straw potatoes; curry of okra and onions with mango powder; shrimp stew with cloves, ginger, and cinnamon; the area’s best Indian pickle plate.
Insider tips: Servers may look formal, but engage them and they’ll help put together a meal so you avoid the trap of many first-timers: too many similar-tasting dishes.
Service: ••

We made it to the "Eat Cheap" Best Bargain Restaurants

Well, the Washingtonian has finally conferred on one of my restaurants the Eat Cheap title. SpiceXing in Rockville is mentioned in their June '09 edition. Once again the Chicken Wings have been singled out for praise. In the present economic times these Best Bargains are really worth it. While it is great to go to the 100 Best for special occasions, it is these bargain restaurants that most people are wont to patronize on a day to day basis.

excerpt below:
Spice Xing
100 Gibbs Street Rockville MD 20850, phone: 301 610 0303

Why go: Sudhir Seth, chef/owner of the more traditional Passage to India in Bethesda, opened this storefront in Rockville Town Center to highlight the European and East Asian influences in Indian cuisine: Flavors of Portugal, China, France, and Spain find their way into food that is as vibrant as the Technicolor décor.

What to get: Tandoori chicken wings with a citrus tang; dahi papri chaat, a combination of seasoned yogurt and firm chickpeas, with a crackling garnish of sev, fried chicpea noodles; malbari chicken, a rust-orange curry with coconut, coriander, and tomato; aloo do piaza, cumin-scented potatoes with charred onions; paneer makhani, mild tofu-like cubes of Indian cheese in a barely sweet butter-and-tomato sauce.

Best for: Budget dining with the feel of a four-star restaurant.

Insider tip: At happy hour, Monday through Friday 2.30 to 6.30, nine appetizers, such as tandoori wings, are $3 or $4 each.


Open daily for lunch and dinner.