Spice source for Indian cuisine

Paul M. Cook©® said:

Anyone have a source for ground asafetida?

Do you have an Indian market nearby? We have two and both of
them carry small and large containers of it.

--
Darryl L. Pierce <[email hidden]> Visit the Infobahn
Offramp - <http://mypage.org/mcpierce> "What do you care
what other people think, Mr. Feynman?"

Paul M. Cook©® said:

Anyone have a source for ground asafetida? I'm going to be
in an Indian food frame of mind for a while and am desiring
to make saag paneer and saag aloo. How do the restaurants
make the spinach so creamy do you think? I'm thinking they
mash it through a sieve.

Paul

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Some recipes call for the spinach to be mashed with a potato
masher. Others do not. Restaurants prepare it differently,
depending on their regional cooking, too.

Boron

Darryl Pierce said:

Paul M. Cook©® said:

Anyone have a source for ground asafetida?

Do you have an Indian market nearby? We have two and both
of them carry small and large containers of it.

Health food stores usually carry it as well (like Whole
Foods). For some reason Indian food is associated with
'healthy'.

-sw

"Steve Wertz" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Darryl Pierce said:

Paul M. Cook©® said:

Anyone have a source for ground asafetida?

Do you have an Indian market nearby? We have two and both
of them carry small and large containers of it.

Health food stores usually carry it as well (like Whole
Foods). For some reason Indian food is associated with
'healthy'.

Indian markets in LA, but that is too far for now. What
would be a good substitute?

Paul

Paul M. Cook©® said:

"Steve Wertz" <[email hidden]> wrote in
message "]news:[email hidden]...

Quoted message said:

Darryl Pierce said:

On Sun, 21 Mar 2004 23:19:15 +0000, Paul M. Cook©®
wrote:

> Anyone have a source for ground asafetida?

Do you have an Indian market nearby? We have two and
both of them carry small and large containers of it.

Health food stores usually carry it as well (like Whole
Foods). For some reason Indian food is associated with
'healthy'.

Indian markets in LA, but that is too far for now. What
would be a good substitute?

Some people say garlic is a substitute for asafetida, but I
disagree. It's a very unique item, and you'd realize that
once you smell it.

-sw

Steve Wertz said:

Quoted message said:

Do you have an Indian market nearby? We have two and both
of them carry small and large containers of it.

Health food stores usually carry it as well (like Whole
Foods). For some reason Indian food is associated with
'healthy'.

Which is funny, considering that (according to friends of
mine who live in India) Indians aren't all that healthy and
have a high rate of CHD.

--
Darryl L. Pierce <[email hidden]> Visit the Infobahn
Offramp - <http://mypage.org/mcpierce> "What do you care
what other people think, Mr. Feynman?"

"Darryl Pierce" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Steve Wertz said:

Quoted message said:

Do you have an Indian market nearby? We have two and
both of them carry small and large containers of it.

Health food stores usually carry it as well (like Whole
Foods). For some reason Indian food is associated with
'healthy'.

Which is funny, considering that (according to friends of
mine who live in India) Indians aren't all that healthy
and have a high rate of CHD.

Ghee, I wonder why that is.

Jack Clarified

"Paul M. Cook©®" <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

"Steve Wertz" <[email hidden]> wrote in
message "]news:[email hidden]...

Quoted message said:

Darryl Pierce said:

On Sun, 21 Mar 2004 23:19:15 +0000, Paul M. Cook©®
wrote:

> Anyone have a source for ground asafetida?

Do you have an Indian market nearby? We have two and
both of them carry small and large containers of it.

Health food stores usually carry it as well (like Whole
Foods). For some reason Indian food is associated with
'healthy'.

Indian markets in LA, but that is too far for now. What
would be a good substitute?

Onion and/or garlic powder. If the dish already contains
onions and is fairly spiced already I would just leave it
out. Often I think the asafetida is added as a digestive
aid. BTW it is also known as hing if that helps you find it.

Tanya

Paul M. Cook©® said:

... How do the restaurants make the spinach so creamy do
you think?

blender

"Paul M. Cook©®" <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

Anyone have a source for ground asafetida? I'm going to be
in an Indian food frame of mind for a while and am
desiring to make saag paneer and saag aloo. How do the
restaurants make the spinach so creamy do you think? I'm
thinking they mash it through a sieve.

Paul

I got mine from ASDA---Walmart--from the spice setion.

"Jack Schidt®" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

"Darryl Pierce" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

On Sun, 21 Mar 2004 18:18:42 -0600, Steve Wertz wrote:
Which is funny, considering that (according to friends
of mine who live

in

Quoted message said:

Quoted message said:

India) Indians aren't all that healthy and have a high
rate of CHD.

Quoted message said:

Ghee, I wonder why that is.

Jack Clarified

LOL!!! No kidding huh?

hello paul,

firstly, you can get ground asafetida from most good spice
shops or indian food shops.

Secondly, if you are looking to make Saag aloo like you get
it in indian restaurants then you will not achieve the
results by using asafetida. This ingedient is only used in
authentic indian recipes and not in restaurants.

I got a book form the internet called The real secret to
indian restaurant curries and it is the best money i ever
spent. NO. the book is not owned by me, i bought it like
everyone else did. if you want to get a copy you can get it
from the site or from ebay. the site is
www.thesecretofcurry.iwarp.com. i highly recommend it. they
obviously know what they are talking about

the other book you can get is a book called the curry secret
which is available on amazon, although in my opinion the
taste of the recipes in this book are not as good

Lisa 🙂 (:

"Paul M. Cook©®" <[email hidden]> wrote in
message news:<[email hidden]>...

Quoted message said:

Anyone have a source for ground asafetida? I'm going to be
in an Indian food frame of mind for a while and am
desiring to make saag paneer and saag aloo. How do the
restaurants make the spinach so creamy do you think? I'm
thinking they mash it through a sieve.

Paul