Comments on: From India’s Vegetarian Cooking: Broccoli with Cumin and Garlic http://www.tigersandstrawberries.com/2007/03/17/from-indias-vegetarian-cooking-broccoli-with-cumin-and-garlic/ Fri, 19 Mar 2010 15:12:52 +0000 http://wordpress.org/?v=1.5.2 Comment on From India’s Vegetarian Cooking: Broccoli with Cumin and Garlic by: Kartik http://www.tigersandstrawberries.com/2007/03/17/from-indias-vegetarian-cooking-broccoli-with-cumin-and-garlic/#comment-73824 Wed, 07 Jan 2009 18:49:17 +0000 http://www.tigersandstrawberries.com/2007/03/17/from-indias-vegetarian-cooking-broccoli-with-cumin-and-garlic/#comment-73824 Re the comment on asafoetida, i wouldnt really want to leave it out. Along with flavour, it is used in a lot of dishes (eg dal) as it is meant to reduce flatulence caused by those foods..eg lentils. Re the comment on asafoetida, i wouldnt really want to leave it out. Along with flavour, it is used in a lot of dishes (eg dal) as it is meant to reduce flatulence caused by those foods..eg lentils.

]]> Comment on From India’s Vegetarian Cooking: Broccoli with Cumin and Garlic by: Barbara http://www.tigersandstrawberries.com/2007/03/17/from-indias-vegetarian-cooking-broccoli-with-cumin-and-garlic/#comment-19651 Thu, 19 Apr 2007 20:39:36 +0000 http://www.tigersandstrawberries.com/2007/03/17/from-indias-vegetarian-cooking-broccoli-with-cumin-and-garlic/#comment-19651 If you cook broccoli for a long time in water--until it is mushy--water soluble vitamins such as vitamin C are leached out and lost. If cooked lightly, and quickly, just until it is bright green and tender-crisp, such as it is cooked here, or when steamed, broccoli retains its vitamins and mineral content. It will have -all- of its vitamins present if eaten raw, but when lightly cooked, broccoli retains plenty of its nutritive value. Personally, since I don't boil it to death, I eat my broccoli both cooked and raw, and don't worry about nutrient loss. If you cook broccoli for a long time in water–until it is mushy–water soluble vitamins such as vitamin C are leached out and lost.

If cooked lightly, and quickly, just until it is bright green and tender-crisp, such as it is cooked here, or when steamed, broccoli retains its vitamins and mineral content.

It will have -all- of its vitamins present if eaten raw, but when lightly cooked, broccoli retains plenty of its nutritive value. Personally, since I don’t boil it to death, I eat my broccoli both cooked and raw, and don’t worry about nutrient loss.

]]> Comment on From India’s Vegetarian Cooking: Broccoli with Cumin and Garlic by: novelty http://www.tigersandstrawberries.com/2007/03/17/from-indias-vegetarian-cooking-broccoli-with-cumin-and-garlic/#comment-19645 Thu, 19 Apr 2007 18:30:57 +0000 http://www.tigersandstrawberries.com/2007/03/17/from-indias-vegetarian-cooking-broccoli-with-cumin-and-garlic/#comment-19645 Is it true that the main nutritive quality is lost during cooking broccoli? I read somewhere that broccoli is not advised to be cooked. Is this right? Is it true that the main nutritive quality is lost during cooking broccoli? I read somewhere that broccoli is not advised to be cooked. Is this right?

]]> Comment on From India’s Vegetarian Cooking: Broccoli with Cumin and Garlic by: Barbara http://www.tigersandstrawberries.com/2007/03/17/from-indias-vegetarian-cooking-broccoli-with-cumin-and-garlic/#comment-18512 Wed, 21 Mar 2007 04:11:44 +0000 http://www.tigersandstrawberries.com/2007/03/17/from-indias-vegetarian-cooking-broccoli-with-cumin-and-garlic/#comment-18512 I mainly suggested leaving out the asafoetida in case someone was just starting to cook Indian food and didn't want to buy all the spices at once. I agree--it is better with asafoetida. It is one of my favorite scents, actually--I love using it in dal or smelling its familiar odor in an Indian grocery store. It just makes me smile, it smells so good to me. I cannot understand why some think it smells bad! I mainly suggested leaving out the asafoetida in case someone was just starting to cook Indian food and didn’t want to buy all the spices at once.

I agree–it is better with asafoetida. It is one of my favorite scents, actually–I love using it in dal or smelling its familiar odor in an Indian grocery store. It just makes me smile, it smells so good to me.

I cannot understand why some think it smells bad!

]]> Comment on From India’s Vegetarian Cooking: Broccoli with Cumin and Garlic by: Trig http://www.tigersandstrawberries.com/2007/03/17/from-indias-vegetarian-cooking-broccoli-with-cumin-and-garlic/#comment-18418 Sun, 18 Mar 2007 11:48:48 +0000 http://www.tigersandstrawberries.com/2007/03/17/from-indias-vegetarian-cooking-broccoli-with-cumin-and-garlic/#comment-18418 I can smell and taste this right now from reading your blog and I definitely wouldn't leave out the asafoetida (though I might be careful with the quantity). It just wouldn't be the same without it - in the mouth or in the nose! I can smell and taste this right now from reading your blog and I definitely wouldn’t leave out the asafoetida (though I might be careful with the quantity). It just wouldn’t be the same without it - in the mouth or in the nose!

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