Comments on: What to Cook: Confused Cook

By: pritya

pritya — Sat, 03 Nov 2007 15:59:01 +0000

Wow, I am amazed to note that onions are garlic seem such a compulsory add-ons for many people. I am you took up the challenge and came up with such a lovely spread. However, I am veryt curious about the Baingan bit, since most jains avoid them, along with cauliflowers :). But as is obvious, cooking is so much about experimenting that most dishes take on a different and interesting flavour even when certain ingredients are removed. Great going!

By: dawn

dawn — Fri, 29 Jun 2007 21:14:35 +0000

Okay it’s been half an hour since my last comment. Since then I have made this and eaten it.
It was really nice. I added some garlic once I added the spices (sorry) and also tossed in some cilantro at the very end. The only other thing I would do is crush the seeds a bit, but that’s a personal preference thing I suppose.

I served it with a bit of rice and we all loved it! It would also be great as a side with some garlic nann bread. I will definitely make this again. Thanks!

I’m glad you enjoyed it Dawn! One of the best things about cooking is the ability to adapt the recipe to one’s taste. Serving it with Naan is a wonderful idea, though personally I’s also add a wonderfully soulful Dal as a side as well!

By: dawn

dawn — Fri, 29 Jun 2007 19:33:18 +0000

What a great site you have. Thanks!
I am going to make this right now.
I have some Paneer in my fridge and was wondering what I was going to make with it.

Super thanks again.

By: Priya

Priya — Thu, 28 Jun 2007 16:43:45 +0000

The menu looks appetizing Meena, its a wonderful spread !I found this series of food videos on YouTube that has many recipes on Jain cooking. Check them out if you are interested

Like other commenter’s have mentioned, many families in India still maintain a garlic-onion free diet. My mother and relatives use them very sparingly too. I still haven’t figured out how she dished out so many meals over the years not using these two ingredients that are a staple in many a kitchen !! (including mine now :)) )

By: Jyothsna

Jyothsna — Wed, 27 Jun 2007 06:21:16 +0000

Nice spread Meena! Adding some fennel powder to the paneer gravy makes it more aromatic than adding fennel seeds alone, try it! Another idea for a Jain gravy is pureeing tomatoes and green peppers together for a lovely flavour.

By: Mallika

Mallika — Tue, 26 Jun 2007 22:09:42 +0000

That is a right challenge and you have seriously risen to the occasion. Keep me posted of confused cook’s response, will you?

I have tried your dahi bhindi and it was yum!

By: Revathi

Revathi — Thu, 21 Jun 2007 23:59:00 +0000

Your spread is very versatile. I think thats the beauty of our indian food. You can always subsitute and omit the ingredients mix and match the spices and whip up different variations…

Wonderful spread !!

By: Suganya

Suganya — Thu, 21 Jun 2007 20:45:36 +0000

I second Nupur.. Onion and garlic are rarely used in some house holds in southern India. But yr spread is lovely too…

By: Nupur

Nupur — Thu, 21 Jun 2007 20:42:18 +0000

The Southern half of India has many dishes that do not call for onions or garlic. I know that Bengali vegetarian dishes are also often devoid of these. Asafoetida is added to many dishes (in the tempering) to give the savory onion-garlic flavor.