Mixed vegetables & legumes

Hi guys:

I just made this daal (legumes), its a bit different from the
traditional way, and very tasty!

http://www.rupenrao.com/recipe.asp?rid=180

Ronnie

Quoted message said:

Hi guys:

I just made this daal (legumes), its a bit different from the
traditional way, and very tasty!

http://www.rupenrao.com/recipe.asp?rid=180

Ronnie

So you actually have asafoetida? How bad is the smell really and how do
you store it?

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Quoted message said:

Hi guys:

I just made this daal (legumes), its a bit different from the
traditional way, and very tasty!

http://www.rupenrao.com/recipe.asp?rid=180

Ronnie

Yum, yum -- asafoetida powder - do I ever love this stuff!
Did you use it or option out?
Dee Dee

yes, the smell is very strong. its funny how kalanamak described it, i
like hing though. i have hing powder, and it comes in a plastic bottle
(small one). yes, a little goes a long way, mine is atleast a year old!

Ronnie

In article said:

Hi guys:

I just made this daal (legumes), its a bit different from the
traditional way, and very tasty!

http://www.rupenrao.com/recipe.asp?rid=180

G'day Ronnie,

My spell-checker complained about "hing" in that recipe, so I did a
quick Google and found that there is indeed a thing called "hing" (and
I can see why you would choose the Bengali option rather than the
English version, "Devil's Dung". ;-)

<http://www.uni-graz.at/~katzer/engl/generic_frame.html?Feru_ass.html>

Turning to technique: Would you consider using either mild or pungent
mustard oil instead of canola oil in your recipe?

Cheers, Phred.

--
[email hidden]

Thanks for the link Phred. I normally look at www.foodsubs.com, it is
an interesting site and surprisingly caters to quite a lot of
indian/meditterenean spices too.

Since childhood, I have disliked mustard oil due to its smell and
flavor. Any light cooking oil is what I would suggest. I would not
suggest olive oil coz it is thick, but in this recipe, you may as well
even use olive oil as it is being used only in limited quantity.

I refrain from using olive oil only when deep frying. I hope this
answers your question.

Regards,

Rupen

It is powerful--I have my jar taped shut, and you still know it's there
in the cabinet. But it doesn't seem to get into anything else (like
the cereal or crackers), and is lovely in cooking.

maxine in ri

"maxine in ri" <[email hidden]> wrote in message
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Quoted message said:

It is powerful--I have my jar taped shut, and you still know it's there
in the cabinet. But it doesn't seem to get into anything else (like
the cereal or crackers), and is lovely in cooking.

maxine in ri

re asafoetida powder:
http://www.foodsubs.com/Onionsdry.html
(This Indian spice has a strong, pungent flavor and is used as an onion
substitute by people who can't eat them for religious reasons.)

I've often wondered about why one region of India uses onion and another
uses asafoetida. I didn't know that there was a 'religious connection.

I put the small plastic container of asafoetida inside a mason jar and close
the lid on tight. If ever I get a whiff or hint of it when I open the
cabinets, my saliva glands get started. um um good!

Dee Dee

Yup.

Jainism and people who follow this religion do not eat anything that
grows below the ground (rooted vegetables) which includes garlic,
ginger, onions, potatoes etc. They may use hing as a subsitute.

Ronnie

On Mon 28 Nov 2005 11:02:21a, wrote in rec.food.cooking:

Quoted message said:

Yup.

Jainism and people who follow this religion do not eat anything that
grows below the ground (rooted vegetables) which includes garlic,
ginger, onions, potatoes etc. They may use hing as a subsitute.

Ronnie

Do you happen to know the reason for this? I won't say "logic", because to
me it is not logical. :-)

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Well, I am sure that it may not sound logical to an american mind 🙂

The reason is that to uproot garlic, ginger, potatoes, onions you kill
the plant. They do not kill anyone knowingly, thats why no meat, no
eggs and no food products that are used after the plant is killed.
Plucking of veggies, fruits etc. is allowed.

Ronnie

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Quoted message said:

Well, I am sure that it may not sound logical to an american mind 🙂

The reason is that to uproot garlic, ginger, potatoes, onions you kill
the plant. They do not kill anyone knowingly, thats why no meat, no
eggs and no food products that are used after the plant is killed.
Plucking of veggies, fruits etc. is allowed.

Ronnie

Thanks for this explanation, Ronnie.
Eggs? I believe we eat mostly UNfertilized eggs in the U.S. So in India
the eggs are all considered fertilized by the Jains? Or is it that just in
case they have been fertilized, all eggs are verboten?
Thanks,
Dee Dee

"Dee Randall" <[email hidden]> wrote

Quoted message said:

<[email hidden]> wrote

Quoted message said:

Quoted message said:

The reason is that to uproot garlic, ginger, potatoes, onions you kill
the plant. They do not kill anyone knowingly, thats why no meat, no
eggs and no food products that are used after the plant is killed.
Plucking of veggies, fruits etc. is allowed.

Quoted message said:

Thanks for this explanation, Ronnie.
Eggs? I believe we eat mostly UNfertilized eggs in the U.S. So in India
the eggs are all considered fertilized by the Jains? Or is it that just
in case they have been fertilized, all eggs are verboten?

I think with vegans it's about using the animal to make food for you,
keeping it captive or whatever, hence no milk, either. Cannot speak
for the Indian people Ronnie is talking about. I think their diet would
be called fruitarian, but I don't really know.

nancy

maxine in ri said:

It is powerful--I have my jar taped shut, and you still know it's there
in the cabinet. But it doesn't seem to get into anything else (like
the cereal or crackers), and is lovely in cooking.

maxine in ri

That is good news. now I won't be too afraid to buy it, if I should come
across it in a store.

Quoted message said:

Yup.

Jainism and people who follow this religion do not eat anything that
grows below the ground (rooted vegetables) which includes garlic,
ginger, onions, potatoes etc. They may use hing as a subsitute.

Ronnie

Isn't hing from a bulb, though?

On Mon 28 Nov 2005 01:53:43p, Thus Spake Zarathustra, or was it ?

Quoted message said:

Well, I am sure that it may not sound logical to an american mind 🙂

The reason is that to uproot garlic, ginger, potatoes, onions you kill
the plant. They do not kill anyone knowingly, thats why no meat, no
eggs and no food products that are used after the plant is killed.
Plucking of veggies, fruits etc. is allowed.

Ronnie

Okay, I understand. I can't say I could ever agree, but I do understand.
Thanks, Ronnie.

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

I understand as well, it is difficult to imagine until you have
experienced it yourself. However, when people choose not to eat eggs,
they dont eat any kind of eggs, we dont debate on fertilized or
otherwise.

Our culture seems very unsual at the beginning, but once you understand
things, everything makes sense. Just like the western world. I
constantly face such questions from my american friends and other
non-indian friends, and have gotten used to clarifying things.

Well, happy cooking to all of you!

Ronnie

On Mon 28 Nov 2005 06:43:58p, Thus Spake Zarathustra, or was it ?

Quoted message said:

I understand as well, it is difficult to imagine until you have
experienced it yourself. However, when people choose not to eat eggs,
they dont eat any kind of eggs, we dont debate on fertilized or
otherwise.

Our culture seems very unsual at the beginning, but once you understand
things, everything makes sense. Just like the western world. I
constantly face such questions from my american friends and other
non-indian friends, and have gotten used to clarifying things.

That's one of the wonderful things about different cultures. There is
usually a lot to learn and to understand.

Quoted message said:

Well, happy cooking to all of you!

And to you, Ronnie.

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

In article said:

Thanks for the link Phred. I normally look at www.foodsubs.com, it is
an interesting site and surprisingly caters to quite a lot of
indian/meditterenean spices too.

Since childhood, I have disliked mustard oil due to its smell and
flavor. Any light cooking oil is what I would suggest. I would not
suggest olive oil coz it is thick, but in this recipe, you may as well
even use olive oil as it is being used only in limited quantity.

I refrain from using olive oil only when deep frying. I hope this
answers your question.

Thanks for your reply and advice, Rupen.

Incidentally, that site <www.foodsubs.com> you mentioned looks pretty
interesting -- certainly worth adding to my Favo[u]rites. ;-)

Cheers, Phred.

--
[email hidden]