Sanjiv Singh Recipes - Dales Recipe Book V3

                 Sanjiv Singh

                           

                       Sanjiv Singh

The problem with the cooks I grew up with, like my mother for instance,

is that they never wrote any of their craft down. So here I am looking for

ways to cook the wonderful things I have been downing in large quantities

and all these people can tell me is \Well, you add a `little' of this and wait

'til `that' happens and then serve." Having not had most of the experience

rsthand, I have had to blunder through many \adventures" with the meals

I have cooked for the rst couple of times.

Through my e orts to write down some means of replicating what I

would undoubtedly forget, this collection of recipes has come together as

a collection of concoctions, hopefully exotic enough that cannot be found

together elsewhere. Credit goes to Sriram for getting me started on this;

indeed most of the recipes listed here came via him.

At this writing, the recipes are disproportionally Indian. The reason is

simply that I can nd other recipes in abundance without having to tran-

scribe them. The reality is that most of the Indian recipes assume some

familiarity with Indian spices and more so with cooking in general. They

are not recommended for complete novices. The exceptions to this are the

rst two recipes for chick peas and for cauli

ower.

In the latest update, a couple of recipes have been added and the book

has been separated into chapters.

Make sure you brown them onions right.

Sanjiv Singh

Pittsburgh, January 1989






Acknowledgement

Also this book contains the recipes taught by Mrs. Pawan Datta in her

Indian Cooking class of Fall 1981. This compilation was done by Marc

Meyer (ingvax:marc).









Minor editing was also done by Gregg Leichtman and Jamille Hetke at

The University of Michigan.