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

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.

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

On Sun, 21 Mar 2004 23:19:15 GMT, "Paul M. Cook©®"
> wrote:

>
>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
>
http://earthy.com/a_clearance.htm?
http://www.americanspice.com/catalog...=SEARCH_ENGINE
http://www.morningsidefarm.com/catalog/catpg68.shtml

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

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.

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

On Sun, 21 Mar 2004 23:19:15 GMT, "Paul M. Cook©®"
> wrote:

>
>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
>
http://earthy.com/a_clearance.htm?
http://www.americanspice.com/catalog...=SEARCH_ENGINE
http://www.morningsidefarm.com/catalog/catpg68.shtml

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

On Sun, 21 Mar 2004 23:19:15 GMT, "Paul M. Cook©®"
> wrote:

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

blender

On Sun, 21 Mar 2004 23:19:15 GMT, "Paul M. Cook©®"
> wrote:

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

blender

"Paul M. Cook©®" > wrote in message >...
> 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.

"Paul M. Cook©®" > wrote in message >...
> 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.

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©®" > wrote in message >...
> 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