Comments on: How NOT to cook Indian food: Methi Matar (Peas with Fenugreek Leaves) http://www.hookedonheat.com/2007/05/17/how-not-to-cook-indian-food/ a modern approach to everyday Indian cooking... Fri, 10 Sep 2010 17:42:53 +0000 http://wordpress.org/?v=2.6.5 By: Abby http://www.hookedonheat.com/2007/05/17/how-not-to-cook-indian-food/#comment-66277 Abby Tue, 23 Mar 2010 01:14:11 +0000 http://www.hookedonheat.com/2007/05/17/how-not-to-cook-indian-food/#comment-66277 Your recipes look so amazing, can't wait to try them. And your how not to cook Indian food is very funny. In defense of the catsup, though, if you use unsweetened catsup, it is basically tomato paste. Also, I would add to the list, avoid 'every vegetable in the kitchen' curry, a common mistake of Anglo-vegetarians. Your recipes look so amazing, can’t wait to try them. And your how not to cook Indian food is very funny. In defense of the catsup, though, if you use unsweetened catsup, it is basically tomato paste. Also, I would add to the list, avoid ‘every vegetable in the kitchen’ curry, a common mistake of Anglo-vegetarians.

]]> By: san http://www.hookedonheat.com/2007/05/17/how-not-to-cook-indian-food/#comment-66120 san Wed, 26 Aug 2009 15:36:42 +0000 http://www.hookedonheat.com/2007/05/17/how-not-to-cook-indian-food/#comment-66120 i tried out this recipe with coconut milk instead of yogurt and it turned out good!! i tried out this recipe with coconut milk instead of yogurt and it turned out good!!

]]> By: anjana http://www.hookedonheat.com/2007/05/17/how-not-to-cook-indian-food/#comment-41866 anjana Sat, 29 Dec 2007 02:38:18 +0000 http://www.hookedonheat.com/2007/05/17/how-not-to-cook-indian-food/#comment-41866 Hi Meenakshi, that's a great recipe with two of the most "healthful" ingredients around...... thanks for sharing the same Hi Meenakshi, that’s a great recipe with two of the most “healthful” ingredients around…… thanks for sharing the same

]]> By: Vani http://www.hookedonheat.com/2007/05/17/how-not-to-cook-indian-food/#comment-35641 Vani Sat, 18 Aug 2007 14:25:06 +0000 http://www.hookedonheat.com/2007/05/17/how-not-to-cook-indian-food/#comment-35641 Tried your Methi Matar recipe and it was delicious! Thanks!! And I must confess, I use ketchup in my cooking every once in a while as I think it gives a unique flavor to dishes apart from being a quick substitute when you're out of tomatoes. Tried your Methi Matar recipe and it was delicious! Thanks!!
And I must confess, I use ketchup in my cooking every once in a while as I think it gives a unique flavor to dishes apart from being a quick substitute when you’re out of tomatoes.

]]> By: Steamy Kitchen http://www.hookedonheat.com/2007/05/17/how-not-to-cook-indian-food/#comment-33539 Steamy Kitchen Thu, 28 Jun 2007 12:30:45 +0000 http://www.hookedonheat.com/2007/05/17/how-not-to-cook-indian-food/#comment-33539 I loooove cuddling up in a big chair at the bookstore too - I wish I could bring my fuzzy socks and a blanket sometimes. I loooove cuddling up in a big chair at the bookstore too - I wish I could bring my fuzzy socks and a blanket sometimes.

]]> By: Aparna Pappu http://www.hookedonheat.com/2007/05/17/how-not-to-cook-indian-food/#comment-33467 Aparna Pappu Tue, 26 Jun 2007 20:15:47 +0000 http://www.hookedonheat.com/2007/05/17/how-not-to-cook-indian-food/#comment-33467 I like the idea of a 'Not To' list for Indian cooking. So many people come up to me and ask me why Indian Curry is different from Japanese curry. I have no idea what they mean by Indian curry as its different with every dish. Those store bought powders are a joke.Your peas and methi recipe sounds great - something unique which I have not seen anywhere else. I will definitely try it on my pea-loving husband soon I like the idea of a ‘Not To’ list for Indian cooking. So many people come up to me and ask me why Indian Curry is different from Japanese curry. I have no idea what they mean by Indian curry as its different with every dish. Those store bought powders are a joke.Your peas and methi recipe sounds great - something unique which I have not seen anywhere else. I will definitely try it on my pea-loving husband soon

]]> By: Arundathi http://www.hookedonheat.com/2007/05/17/how-not-to-cook-indian-food/#comment-32701 Arundathi Fri, 15 Jun 2007 15:33:21 +0000 http://www.hookedonheat.com/2007/05/17/how-not-to-cook-indian-food/#comment-32701 Meena - that looks delicious. I absolutely love mattar - actually have a cilantro mattar recipe on my site recently, but never tried it with methi. The photo makes me want to... love your photography throughout the site. Meena - that looks delicious. I absolutely love mattar - actually have a cilantro mattar recipe on my site recently, but never tried it with methi. The photo makes me want to… love your photography throughout the site.

]]> By: Krish http://www.hookedonheat.com/2007/05/17/how-not-to-cook-indian-food/#comment-32200 Krish Sat, 02 Jun 2007 16:48:56 +0000 http://www.hookedonheat.com/2007/05/17/how-not-to-cook-indian-food/#comment-32200 Hi Meena, I've tried some of your recipes to great success (my favourite remains Gobi Manchurian). My problem seems to be that most of the chicken curry recipe variations I try making myself end up tasting more or less the same. I mean I've got a local indian restaurant here that serves up great tasting chicken madras, chicken masala, blah blah chicken, but the moment I try something - it seems like the basic spice mix - coriander powder, garam masala, cumin powder, red chilli powder - all end up tasting so similar even though I vary the propotions. "How not to cook Indian food" - what am I doing wrong? Help! -krish <em>Hi Krish, it's quite evident that adding the same spices, even in varied proportions, will give you very similar tasting curries. Why not start by using just a few a time, instead of the regular mix. Choose what flavours you enjoy most and try to make them prominent in the curry. Hopefully, you'll soon find your own variations that you'll keep coming back to.</em> Hi Meena,

I’ve tried some of your recipes to great success (my favourite remains Gobi Manchurian).

My problem seems to be that most of the chicken curry recipe variations I try making myself end up tasting more or less the same. I mean I’ve got a local indian restaurant here that serves up great tasting chicken madras, chicken masala, blah blah chicken, but the moment I try something - it seems like the basic spice mix - coriander powder, garam masala, cumin powder, red chilli powder - all end up tasting so similar even though I vary the propotions. “How not to cook Indian food” - what am I doing wrong?

Help!

-krish

Hi Krish, it’s quite evident that adding the same spices, even in varied proportions, will give you very similar tasting curries. Why not start by using just a few a time, instead of the regular mix. Choose what flavours you enjoy most and try to make them prominent in the curry. Hopefully, you’ll soon find your own variations that you’ll keep coming back to.

]]> By: Shilpa http://www.hookedonheat.com/2007/05/17/how-not-to-cook-indian-food/#comment-32167 Shilpa Fri, 01 Jun 2007 20:59:55 +0000 http://www.hookedonheat.com/2007/05/17/how-not-to-cook-indian-food/#comment-32167 Meena, my first time leaving a comment and I have to sheepishly admit that I did the sinful act of once - only ONCE - using ketchup for a quick and dirty chicken curry. There were no other substitutes available at the time and I took a deep breath and dumped the Maggi Hot and Chilli Sauce into the pan! it was actually pretty good but I agree, it's sacrilegious to try that again :) <em>Haha! I've had one too many people come out with the confession Shilpa, so rest assured it's quite a common one! :)</em> Meena, my first time leaving a comment and I have to sheepishly admit that I did the sinful act of once - only ONCE - using ketchup for a quick and dirty chicken curry. There were no other substitutes available at the time and I took a deep breath and dumped the Maggi Hot and Chilli Sauce into the pan! it was actually pretty good but I agree, it’s sacrilegious to try that again :)

Haha! I’ve had one too many people come out with the confession Shilpa, so rest assured it’s quite a common one! :)

]]> By: Mallika http://www.hookedonheat.com/2007/05/17/how-not-to-cook-indian-food/#comment-32134 Mallika Thu, 31 May 2007 21:24:24 +0000 http://www.hookedonheat.com/2007/05/17/how-not-to-cook-indian-food/#comment-32134 Another bug bear of mine is the addition of fruits and nuts to curries. My colleague puts pineapples and all sorts of other dubious ingredients in her curries. Why, oh why? Also, cooking Indian with olive oil? When you have to fry so many spices and ingredients how does this make sense? On any level? Grumble, grumble... <em>Oh yea, the olive thing really gets on my nerve as well! I can't undestand how the end result of all the spices would taste with the fruitiness of the oil. Some people, what can I say! :)</em> Another bug bear of mine is the addition of fruits and nuts to curries. My colleague puts pineapples and all sorts of other dubious ingredients in her curries. Why, oh why?

Also, cooking Indian with olive oil? When you have to fry so many spices and ingredients how does this make sense? On any level?

Grumble, grumble…

Oh yea, the olive thing really gets on my nerve as well! I can’t undestand how the end result of all the spices would taste with the fruitiness of the oil. Some people, what can I say! :)

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