Making Indian Food in the U.S.A.

     Since my son returned from India Amartiti
2010, he has enjoyed cooking Indian food.  I 
usually just cook the rice, usually white rice, 
because brown rice takes an hour and a lot
more water if you do not have a pressure
cooker.
     These days major grocery stores like 
BILO, have a paste for making curry chicken
as well as one for making curry lamb.  I suppose if you were a vegetarian, you could
substitute meat with tofu and or vegetables.
I have always felt that eggplant makes a good
substitute for meat in some dishes, although
some Baba people say eggplant is something
Baba said was not good for you.  It was not some kind of order, because there are no Baba food orders, but possibly being a night shade vegetable it may not be good for those with arthritis.  
     To make doll, cook lentils a long time, but not too much water and add cumin, curry, plain yogurt.  Cilantra is a good additive as well when cooking Indian food, even though some do not like the taste.
     To make the reita, just chop cucumber and or carrots very fine and add to yogurt with cumin, curry and cilantra.  
     Most major grocery stores carry Indian breads like delicious garlic naan now in the bakery deli section.
     For chai, just brew tea with milk, sugar and cardimin.  I think that just about somes it up.  Bon apetit.  If you really want to make a good impression, red carnations are a nice touch.  And, remember to pick up mango or 
garlic chutny or both in the Indian section of the international food section where the curry paste is near the kosher section usually.