Comments on: Keema Sookh: North Indian Home Cooking

Comment on Keema Sookh: North Indian Home Cooking by: 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

Comment on Keema Sookh: North Indian Home Cooking by: 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!

Comment on Keema Sookh: North Indian Home Cooking by: 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

Comment on Keema Sookh: North Indian Home Cooking by: 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.

Comment on Keema Sookh: North Indian Home Cooking by: 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