Comments on: Keema Sookh: North Indian Home Cooking

By: Christine

Christine — Fri, 14 Mar 2008 12:45:04 +0000

Dear Barbara (or anybody else who reads this),

perhaps you can help me. My parents gave me a mixture of spices they brought from some holiday trip. The label says “sookh muk”, but I don’t have the slightest idea about what to do with it.

It seems to contain peanuts, fennel, something dried and sliced (onions und coconut?), some small pink things, some small yellow-orange things and perhaps some other things I cannot identify.

Can you tell me what this might be meant for? And if so, could you please not answer here but send me an email?

Yours
Christine

By: cookingyourbest

cookingyourbest — Wed, 22 Aug 2007 02:12:51 +0000

Sounds delicious! Sometimes the best way to learn is to be forced to do it! Im adding this to my collection of meal ideas. Thanks!

By: Rob

Rob — Tue, 21 Aug 2007 13:27:05 +0000

Thank you for your prompt and caring answer. When one follows a cooking teacher it is comforting to know that there is a human being behind the blog
best regards

By: Barbara

Barbara — Mon, 20 Aug 2007 22:49:51 +0000

Rob–the point of the recipe is that it is dry cooked. But, you may have cooked more of the liquid out than is necessary. Do not cook it until it is bone dry and becoming crispy. I always leave a tiny amount of moisture in it, so that it is nice and juicy, but with no discernable sauce.

The other thing to do is serve it with a chutney, raita or other liquid condiment, as the northern Indians do.

By: Rob

Rob — Mon, 20 Aug 2007 21:49:24 +0000

This preparation has good taste but it is too dry. what are your suggestions for correcting this?
thank you
Rob