Guest guest Posted March 12, 2010 Report Share Posted March 12, 2010 I couldn't find a recipe for Saag Paneer in a slow cooker on the web, so I made one up. This one does not have all of the texture of authentic Saag Paneer, nor does it use actual paneer. I loved it though. If you have paneer, use it instead of the tofu, I'm sure it would add to the flavor. Saag Paneer 2 16-oz pkgs frozen chopped spinach, thawed 1/2 lg onion, chopped 1 14.5 oz can diced tomatoes 1 14 oz pkg extra firm tofu 1/2 tbsp cumin seeds 1 tsp cardamom seeds 3 cloves, crushed 1/2 tsp ginger 1/2 tbsp mustard seeds 1 tbsp hot indian chili powder 1 tbsp turmeric 1/2 tbsp garam masala 1/2 cup milk or cream Pepper and salt Chop tofu into squares about 1/2 – 1 inch square. Put first four ingredients in slow cooker, mix. Take next five spices and fry in a little oil over low-med to med heat about 10 minutes, should be slightly browned but not burnt and give off a pleasing odour. Add to slow cooker, trying to get spice into cooker without too much of the oil. Mix. Add remaining three spices and milk. Mix. Cook on low about 6 hours. Serve, adding pepper and salt to taste Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 12, 2010 Report Share Posted March 12, 2010 Thank you for this - it will be helpful to those who love a slow-cooker (marvellous things!) and those who can't easily find or make paneer. The use of tofu for paneer has been noted before by vegans, although I can't remember the addition of any kind of milk, dairy or otherwise. I'm sure that could be worked out. We have wonderful saag at a local Indian restaurant - very very good food - and sometimes saag aloo. I make both at home too, but it's so much nicer to have someone else cook for you now and then! Anyway, I have filed your recipe already - it's filed, because of the spinach/saag, under Leafy and Stem Vegetables. Love these kinds of spicy recipes! More more more, please!!!! Best, Pat , " davydv " <davyd wrote: > > I couldn't find a recipe for Saag Paneer in a slow cooker on the web, so I made one up. This one does not have all of the texture of authentic Saag Paneer, nor does it use actual paneer. I loved it though. If you have paneer, use it instead of the tofu, I'm sure it would add to the flavor. > > Saag Paneer > > 2 16-oz pkgs frozen chopped spinach, thawed > 1/2 lg onion, chopped > 1 14.5 oz can diced tomatoes > 1 14 oz pkg extra firm tofu > 1/2 tbsp cumin seeds > 1 tsp cardamom seeds > 3 cloves, crushed > 1/2 tsp ginger > 1/2 tbsp mustard seeds > 1 tbsp hot indian chili powder > 1 tbsp turmeric > 1/2 tbsp garam masala > 1/2 cup milk or cream > Pepper and salt > > Chop tofu into squares about 1/2 � 1 inch square. Put first four ingredients in slow cooker, mix. Take next five spices and fry in a little oil over low-med to med heat about 10 minutes, should be slightly browned but not burnt and give off a pleasing odour. Add to slow cooker, trying to get spice into cooker without too much of the oil. Mix. Add remaining three spices and milk. Mix. Cook on low about 6 hours. Serve, adding pepper and salt to taste > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 12, 2010 Report Share Posted March 12, 2010 Hey, I responded to this recipe at some length early this morning, but the post doesn't seem to have arrived Never mind, the long and short of it is a thank you and the message that I have placed your recipe in the Files, under Leafy and Stem Vegetables because of the spinach. Let's have more more more, okay????? Love making Indian food! Best, Pat , " davydv " <davyd wrote: > > I couldn't find a recipe for Saag Paneer in a slow cooker on the web, so I made one up. This one does not have all of the texture of authentic Saag Paneer, nor does it use actual paneer. I loved it though. If you have paneer, use it instead of the tofu, I'm sure it would add to the flavor. > > Saag Paneer > > 2 16-oz pkgs frozen chopped spinach, thawed > 1/2 lg onion, chopped > 1 14.5 oz can diced tomatoes > 1 14 oz pkg extra firm tofu > 1/2 tbsp cumin seeds > 1 tsp cardamom seeds > 3 cloves, crushed > 1/2 tsp ginger > 1/2 tbsp mustard seeds > 1 tbsp hot indian chili powder > 1 tbsp turmeric > 1/2 tbsp garam masala > 1/2 cup milk or cream > Pepper and salt > > Chop tofu into squares about 1/2 � 1 inch square. Put first four ingredients in slow cooker, mix. Take next five spices and fry in a little oil over low-med to med heat about 10 minutes, should be slightly browned but not burnt and give off a pleasing odour. Add to slow cooker, trying to get spice into cooker without too much of the oil. Mix. Add remaining three spices and milk. Mix. Cook on low about 6 hours. Serve, adding pepper and salt to taste > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 12, 2010 Report Share Posted March 12, 2010 Six hours! To cook a dish that has ingredients that for the most part can be eaten raw. Sorry, you lost me.  Sunny ________________________________ davydv <davyd Thu, March 11, 2010 5:06:49 PM Saag Paneer  I couldn't find a recipe for Saag Paneer in a slow cooker on the web, so I made one up. This one does not have all of the texture of authentic Saag Paneer, nor does it use actual paneer. I loved it though. If you have paneer, use it instead of the tofu, I'm sure it would add to the flavor. Saag Paneer 2 16-oz pkgs frozen chopped spinach, thawed 1/2 lg onion, chopped 1 14.5 oz can diced tomatoes 1 14 oz pkg extra firm tofu 1/2 tbsp cumin seeds 1 tsp cardamom seeds 3 cloves, crushed 1/2 tsp ginger 1/2 tbsp mustard seeds 1 tbsp hot indian chili powder 1 tbsp turmeric 1/2 tbsp garam masala 1/2 cup milk or cream Pepper and salt Chop tofu into squares about 1/2 – 1 inch square. Put first four ingredients in slow cooker, mix. Take next five spices and fry in a little oil over low-med to med heat about 10 minutes, should be slightly browned but not burnt and give off a pleasing odour. Add to slow cooker, trying to get spice into cooker without too much of the oil. Mix. Add remaining three spices and milk. Mix. Cook on low about 6 hours. Serve, adding pepper and salt to taste Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 12, 2010 Report Share Posted March 12, 2010 Ahah! This is the message that I wrote earlier - and somehow still came in after not before my second attempt. I don't get this. But I'll leave it here. , " Pat " <drpatsant wrote: > > Thank you for this - it will be helpful to those who love a slow-cooker (marvellous things!) and those who can't easily find or make paneer. The use of tofu for paneer has been noted before by vegans, although I can't remember the addition of any kind of milk, dairy or otherwise. I'm sure that could be worked out. We have wonderful saag at a local Indian restaurant - very very good food - and sometimes saag aloo. I make both at home too, but it's so much nicer to have someone else cook for you now and then! > > Anyway, I have filed your recipe already - it's filed, because of the spinach/saag, under Leafy and Stem Vegetables. > > Love these kinds of spicy recipes! More more more, please!!!! > > Best, > Pat > > , " davydv " <davyd@> wrote: > > > > I couldn't find a recipe for Saag Paneer in a slow cooker on the web, so I made one up. This one does not have all of the texture of authentic Saag Paneer, nor does it use actual paneer. I loved it though. If you have paneer, use it instead of the tofu, I'm sure it would add to the flavor. > > > > Saag Paneer > > > > 2 16-oz pkgs frozen chopped spinach, thawed > > 1/2 lg onion, chopped > > 1 14.5 oz can diced tomatoes > > 1 14 oz pkg extra firm tofu > > 1/2 tbsp cumin seeds > > 1 tsp cardamom seeds > > 3 cloves, crushed > > 1/2 tsp ginger > > 1/2 tbsp mustard seeds > > 1 tbsp hot indian chili powder > > 1 tbsp turmeric > > 1/2 tbsp garam masala > > 1/2 cup milk or cream > > Pepper and salt > > > > Chop tofu into squares about 1/2 � 1 inch square. Put first four ingredients in slow cooker, mix. Take next five spices and fry in a little oil over low-med to med heat about 10 minutes, should be slightly browned but not burnt and give off a pleasing odour. Add to slow cooker, trying to get spice into cooker without too much of the oil. Mix. Add remaining three spices and milk. Mix. Cook on low about 6 hours. Serve, adding pepper and salt to taste > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 12, 2010 Report Share Posted March 12, 2010 lol I take it you don't use a slow cooker? For those who don't, I will mention that it comes in handy when you want to be out while dinner cooks (some slow cookers have timers; other people put timers on their kitchen electrical outlet). Others use them so that they can get on with other things in the household. Still others, myself among them, also use them because they love the slow-simmered taste that this gives the dish. In summer, we all find it produces little heat and lets one have a hot meal without heating up the kitchen. Others take slow cookers with them on holiday when cooking arrangements might otherwise be between raw or the microwave. Very handy. Saag Paneer is not eaten raw in any case - not even nearly raw Best, Pat , Rinchen <chelosunny wrote: > > Six hours! To cook a dish that has ingredients that for the most part can be eaten raw. > Sorry, you lost me. >  Sunny > > > > > ________________________________ > davydv <davyd > > Thu, March 11, 2010 5:06:49 PM > Saag Paneer > >  > I couldn't find a recipe for Saag Paneer in a slow cooker on the web, so I made one up. This one does not have all of the texture of authentic Saag Paneer, nor does it use actual paneer. I loved it though. If you have paneer, use it instead of the tofu, I'm sure it would add to the flavor. > > Saag Paneer > > 2 16-oz pkgs frozen chopped spinach, thawed > 1/2 lg onion, chopped > 1 14.5 oz can diced tomatoes > 1 14 oz pkg extra firm tofu > 1/2 tbsp cumin seeds > 1 tsp cardamom seeds > 3 cloves, crushed > 1/2 tsp ginger > 1/2 tbsp mustard seeds > 1 tbsp hot indian chili powder > 1 tbsp turmeric > 1/2 tbsp garam masala > 1/2 cup milk or cream > Pepper and salt > > Chop tofu into squares about 1/2 †" 1 inch square. Put first four ingredients in slow cooker, mix. Take next five spices and fry in a little oil over low-med to med heat about 10 minutes, should be slightly browned but not burnt and give off a pleasing odour. Add to slow cooker, trying to get spice into cooker without too much of the oil. Mix. Add remaining three spices and milk. Mix. Cook on low about 6 hours. Serve, adding pepper and salt to taste > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 12, 2010 Report Share Posted March 12, 2010 Believe me, more will be coming! I absolutely *adore* Indian food. It seems that very few people have tried adapting Indian dishes to the slow cooker. Personally, I think it's a natural combination. The long cooking time in the slow cooker allows the spices to really permeate the food, and you avoid a lot of the oils used in frying. Plus it avoids heating up the kitchen too much (important here in Texas!) and isn't real labor-intensive. On Behalf Of Pat Friday, March 12, 2010 8:37 AM Re: Saag Paneer Hey, I responded to this recipe at some length early this morning, but the post doesn't seem to have arrived Never mind, the long and short of it is a thank you and the message that I have placed your recipe in the Files, under Leafy and Stem Vegetables because of the spinach. Let's have more more more, okay????? Love making Indian food! Best, Pat Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 13, 2010 Report Share Posted March 13, 2010 If ya'll like Indian food, there's a link to a site an Indian friend and his wife use all the time: http://www.vahrehvah.com/ Â > > " davyd " <davyd > >Fri, March 12, 2010 6:06:46 PM >RE: Re: Saag Paneer > >Â >Believe me, more will be coming! I absolutely *adore* Indian food. It >seems that very few people have tried adapting Indian dishes to the slow >cooker. Personally, I think it's a natural combination. The long cooking >time in the slow cooker allows the spices to really permeate the food, and >you avoid a lot of the oils used in frying. Plus it avoids heating up the >kitchen too much (important here in Texas!) and isn't real labor-intensive. > > >[] On Behalf Of Pat >Friday, March 12, 2010 8:37 AM > > Re: Saag Paneer > >Hey, I responded to this recipe at some length early this morning, but the >post doesn't seem to have arrived Never mind, the long and short of it is >a thank you and the message that I have placed your recipe in the Files, >under Leafy and Stem Vegetables because of the spinach. > >Let's have more more more, okay????? Love making Indian food! > >Best, >Pat > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 13, 2010 Report Share Posted March 13, 2010 Wow what a treasure trove of Indian recipes organized by Cuisine, nonetheless. There are 11 recipes for Ladoo, makes me think of the song Ladoo Dreams from the movie, Water. Thanks  Sunny ________________________________ Ted Wagner <trwagner1 Fri, March 12, 2010 6:51:41 PM Re: Re: Saag Paneer  If ya'll like Indian food, there's a link to a site an Indian friend and his wife use all the time: http://www.vahrehvah.com/  > > " davyd (AT) ondrejko (DOT) net " <davyd (AT) ondrejko (DOT) net> > >Fri, March 12, 2010 6:06:46 PM >RE: Re: Saag Paneer > > >Believe me, more will be coming! I absolutely *adore* Indian food. It >seems that very few people have tried adapting Indian dishes to the slow >cooker. Personally, I think it's a natural combination. The long cooking >time in the slow cooker allows the spices to really permeate the food, and >you avoid a lot of the oils used in frying. Plus it avoids heating up the >kitchen too much (important here in Texas!) and isn't real labor-intensive. > > >[vegetarian spice] On Behalf Of Pat >Friday, March 12, 2010 8:37 AM > > Re: Saag Paneer > >Hey, I responded to this recipe at some length early this morning, but the >post doesn't seem to have arrived Never mind, the long and short of it is >a thank you and the message that I have placed your recipe in the Files, >under Leafy and Stem Vegetables because of the spinach. > >Let's have more more more, okay????? Love making Indian food! > >Best, >Pat > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 13, 2010 Report Share Posted March 13, 2010 Thanks for the thought, but that site, while Indian, is absolutely not vegetarian. I won't be placing it among the Links, therefore, nor recommending it. Best, Pat , Ted Wagner <trwagner1 wrote: > > If ya'll like Indian food, there's a link to a site an Indian friend and his wife use all the time: > > http://www.vahrehvah.com/ > > > Â > > > > > " davyd " <davyd > > > >Fri, March 12, 2010 6:06:46 PM > >RE: Re: Saag Paneer > > > >Â > >Believe me, more will be coming! I absolutely *adore* Indian food. It > >seems that very few people have tried adapting Indian dishes to the slow > >cooker. Personally, I think it's a natural combination. The long cooking > >time in the slow cooker allows the spices to really permeate the food, and > >you avoid a lot of the oils used in frying. Plus it avoids heating up the > >kitchen too much (important here in Texas!) and isn't real labor-intensive. > > > > > >[] On Behalf Of Pat > >Friday, March 12, 2010 8:37 AM > > > > Re: Saag Paneer > > > >Hey, I responded to this recipe at some length early this morning, but the > >post doesn't seem to have arrived Never mind, the long and short of it is > >a thank you and the message that I have placed your recipe in the Files, > >under Leafy and Stem Vegetables because of the spinach. > > > >Let's have more more more, okay????? Love making Indian food! > > > >Best, > >Pat > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 13, 2010 Report Share Posted March 13, 2010 And if anyone here tries any of the *vegetarian* recipes from this link and finds they are good, it'd be nice to know which and to be told any adaptations you've made. (As you know, we ask that recipes for our group be 'tried-and-true'. The photos are nice, however, at least the ones without dead animal flesh in 'em. Best, Pat , Rinchen <chelosunny wrote: > > Wow what a treasure trove of Indian recipes organized by Cuisine, nonetheless. > There are 11 recipes for Ladoo, makes me think of the song Ladoo Dreams from the movie, Water. > Thanks >  Sunny > > > > > ________________________________ > Ted Wagner <trwagner1 > > Fri, March 12, 2010 6:51:41 PM > Re: Re: Saag Paneer > >  > If ya'll like Indian food, there's a link to a site an Indian friend and his wife use all the time: > > http://www.vahrehvah.com/ > >  > > > > > " davyd (AT) ondrejko (DOT) net " <davyd (AT) ondrejko (DOT) net> > > > >Fri, March 12, 2010 6:06:46 PM > >RE: Re: Saag Paneer > > > > > >Believe me, more will be coming! I absolutely *adore* Indian food. It > >seems that very few people have tried adapting Indian dishes to the slow > >cooker. Personally, I think it's a natural combination. The long cooking > >time in the slow cooker allows the spices to really permeate the food, and > >you avoid a lot of the oils used in frying. Plus it avoids heating up the > >kitchen too much (important here in Texas!) and isn't real labor-intensive. > > > > > >[vegetarian spice] On Behalf Of Pat > >Friday, March 12, 2010 8:37 AM > > > > Re: Saag Paneer > > > >Hey, I responded to this recipe at some length early this morning, but the > >post doesn't seem to have arrived Never mind, the long and short of it is > >a thank you and the message that I have placed your recipe in the Files, > >under Leafy and Stem Vegetables because of the spinach. > > > >Let's have more more more, okay????? Love making Indian food! > > > >Best, > >Pat > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 13, 2010 Report Share Posted March 13, 2010 The recipe for Saag Paneer in a crockpot actually brings up an interesting cooking question. When I searched online for the recipe they were all made and served immediately. The leftovers I would think could be refrigerated and then re heated. I would think that you would get a melding of flavors that way as well. I know that for dishes that are tomato based there is evidence to suggest that they are actually better tasting given this treatment. I still think that six hours in a crockpot is excessive for non-veg dishes.  Sunny ________________________________ Pat <drpatsant Sat, March 13, 2010 2:27:55 AM Re: Saag Paneer  Thanks for the thought, but that site, while Indian, is absolutely not vegetarian. I won't be placing it among the Links, therefore, nor recommending it. Best, Pat , Ted Wagner <trwagner1@. ..> wrote: > > If ya'll like Indian food, there's a link to a site an Indian friend and his wife use all the time: > > http://www.vahrehvah.com/ > > >  > > > > > " davyd " <davyd > > > >Fri, March 12, 2010 6:06:46 PM > >RE: Re: Saag Paneer > > > > > >Believe me, more will be coming! I absolutely *adore* Indian food. It > >seems that very few people have tried adapting Indian dishes to the slow > >cooker. Personally, I think it's a natural combination. The long cooking > >time in the slow cooker allows the spices to really permeate the food, and > >you avoid a lot of the oils used in frying. Plus it avoids heating up the > >kitchen too much (important here in Texas!) and isn't real labor-intensive. > > > > > >[vegetarian spice] On Behalf Of Pat > >Friday, March 12, 2010 8:37 AM > > > > Re: Saag Paneer > > > >Hey, I responded to this recipe at some length early this morning, but the > >post doesn't seem to have arrived Never mind, the long and short of it is > >a thank you and the message that I have placed your recipe in the Files, > >under Leafy and Stem Vegetables because of the spinach. > > > >Let's have more more more, okay????? Love making Indian food! > > > >Best, > >Pat > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 14, 2010 Report Share Posted March 14, 2010 Hi, I appreciate your concerns, but the question (which I asked before) still remains: Have you used or do you now use a slow cooker???? If not, perhaps you might pick up some cooking tips. If you do use one and find it unsatisfactory, perhaps you could still pick up some cooking tips???? Or is there another prob which I'm overlooking? Oh duh. It's difficult sometimes to know where people are coming from. Just let us know, okay? Hugs, Pat , Rinchen <chelosunny wrote: > > The recipe for Saag Paneer in a crockpot actually brings up an interesting cooking question. > When I searched online for the recipe they were all made and served immediately. The leftovers I would think could be refrigerated and then re heated. I would think that you would get a melding of flavors that way as well. > I know that for dishes that are tomato based there is evidence to suggest that they are actually better tasting given this treatment. > I still think that six hours in a crockpot is excessive for non-veg dishes. >  Sunny > > > > > ________________________________ > Pat <drpatsant > > Sat, March 13, 2010 2:27:55 AM > Re: Saag Paneer > >  > Thanks for the thought, but that site, while Indian, is absolutely not vegetarian. I won't be placing it among the Links, therefore, nor recommending it. > > Best, > Pat > > , Ted Wagner <trwagner1@ ..> wrote: > > > > If ya'll like Indian food, there's a link to a site an Indian friend and his wife use all the time: > > > > http://www.vahrehvah.com/ > > > > > >  > > > > > > > > " davyd@ " <davyd@> > > > > > >Fri, March 12, 2010 6:06:46 PM > > >RE: Re: Saag Paneer > > > > > > > > >Believe me, more will be coming! I absolutely *adore* Indian food. It > > >seems that very few people have tried adapting Indian dishes to the slow > > >cooker. Personally, I think it's a natural combination. The long cooking > > >time in the slow cooker allows the spices to really permeate the food, and > > >you avoid a lot of the oils used in frying. Plus it avoids heating up the > > >kitchen too much (important here in Texas!) and isn't real labor-intensive. > > > > > > > > >[vegetarian spice] On Behalf Of Pat > > >Friday, March 12, 2010 8:37 AM > > > > > > Re: Saag Paneer > > > > > >Hey, I responded to this recipe at some length early this morning, but the > > >post doesn't seem to have arrived Never mind, the long and short of it is > > >a thank you and the message that I have placed your recipe in the Files, > > >under Leafy and Stem Vegetables because of the spinach. > > > > > >Let's have more more more, okay????? Love making Indian food! > > > > > >Best, > > >Pat > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 14, 2010 Report Share Posted March 14, 2010 Hi First of all I made a huge mistake in saying non-veg when I meant veg. What was I thinking! Secondly, I do have a slow cooker which gathers dust. I do have a pressure cooker that I use alot and also an electric veggie steamer that I almost use daily. I just do not like food that is sitting around cooking for hours. Nor do I like food often found in Chinese restaurants that is served from steam table. You have no idea how long it has been there. I guess I have a few food safety issues/paranoia. I love fresh food, and in fact, just came from the farmers market were nature's bounty was in full force.  Sunny ________________________________ Pat <drpatsant Sat, March 13, 2010 8:33:06 PM Re: Saag Paneer  Hi, I appreciate your concerns, but the question (which I asked before) still remains: Have you used or do you now use a slow cooker???? If not, perhaps you might pick up some cooking tips. If you do use one and find it unsatisfactory, perhaps you could still pick up some cooking tips???? Or is there another prob which I'm overlooking? Oh duh. It's difficult sometimes to know where people are coming from. Just let us know, okay? Hugs, Pat , Rinchen <chelosunny@ ...> wrote: > > The recipe for Saag Paneer in a crockpot actually brings up an interesting cooking question. > When I searched online for the recipe they were all made and served immediately. The leftovers I would think could be refrigerated and then re heated. I would think that you would get a melding of flavors that way as well. > I know that for dishes that are tomato based there is evidence to suggest that they are actually better tasting given this treatment. > I still think that six hours in a crockpot is excessive for non-veg dishes. >  Sunny > > > > > ____________ _________ _________ __ > Pat <drpatsant@. ..> > > Sat, March 13, 2010 2:27:55 AM > Re: Saag Paneer > >  > Thanks for the thought, but that site, while Indian, is absolutely not vegetarian. I won't be placing it among the Links, therefore, nor recommending it. > > Best, > Pat > > , Ted Wagner <trwagner1@ ..> wrote: > > > > If ya'll like Indian food, there's a link to a site an Indian friend and his wife use all the time: > > > > http://www.vahrehvah.com/ > > > > > >  > > > > > > > > " davyd@ " <davyd@> > > > > > >Fri, March 12, 2010 6:06:46 PM > > >RE: Re: Saag Paneer > > > > > > > > >Believe me, more will be coming! I absolutely *adore* Indian food. It > > >seems that very few people have tried adapting Indian dishes to the slow > > >cooker. Personally, I think it's a natural combination. The long cooking > > >time in the slow cooker allows the spices to really permeate the food, and > > >you avoid a lot of the oils used in frying. Plus it avoids heating up the > > >kitchen too much (important here in Texas!) and isn't real labor-intensive. > > > > > > > > >[vegetarian spice] On Behalf Of Pat > > >Friday, March 12, 2010 8:37 AM > > > > > > Re: Saag Paneer > > > > > >Hey, I responded to this recipe at some length early this morning, but the > > >post doesn't seem to have arrived Never mind, the long and short of it is > > >a thank you and the message that I have placed your recipe in the Files, > > >under Leafy and Stem Vegetables because of the spinach. > > > > > >Let's have more more more, okay????? Love making Indian food! > > > > > >Best, > > >Pat > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 15, 2010 Report Share Posted March 15, 2010 Thanks, Sunny! I was hoping we'd be able to share some experiences with the slow cooker, but I do understand that there are some things one just doesn't like to use. For example, my mother once made something in a pressure cooker and the valve got glued up or something (hey, I was about 8 at the time and it was a little while ago) and the contents of the cooker went all over the ceiling and walls and . . . . Well, I've not liked the idea of them since then, although most veggie people tell me I should have one if only for cooking beans and bean dishes. They're probably right. (And yes I know that pressure cookers have come a long way since medieval times.) I agree with you about food that has been sitting around a long time - I won't eat it unless it's been produced in my own kitchen and I have been controlling how long it has been sitting and at what temperature. That's not paranoia, hon - that's just good common sense and a pleasure to see. Btw I figured out from context that you meant veg rather than non-veg, but I couldn't be sure of course. Actually, recipes I have usually ask for some things to be put into the slow cooker at the last minute (ok, last 30 minutes) such as frozen peas, etc. I'd rather think thawed frozen spinach might take a bit longer, though. I've never used it in a slow cooker. Mine is mainly used for soups and stews and various bean and grain dishes. Thanks for your response to my all-too-persistent question. I really was interested. A quickie: why the electric steamer? doesn't a pan of water do the job or am I being naive? Also, how about gadgets like electric rice cookers??? Anyone have experience with them? They're sooooo big (and this is a 2-person household), is my problem, and rice is easy to cook. Only prob is if the phone rings in between putting it on and then turning it down after the boil - lol - too much to mop up! Best, Pat , Rinchen <chelosunny wrote: > > Hi > First of all I made a huge mistake in saying non-veg when I meant veg. What was I thinking! > Secondly, I do have a slow cooker which gathers dust. I do have a pressure cooker that I use alot and also an electric veggie steamer that I almost use daily. I just do not like food that is sitting around cooking for hours. Nor do I like food often found in Chinese restaurants that is served from steam table. You have no idea how long it has been there. > I guess I have a few food safety issues/paranoia. > > I love fresh food, and in fact, just came from the farmers market were nature's bounty was in full force. >  Sunny > > > > > ________________________________ > Pat <drpatsant > > Sat, March 13, 2010 8:33:06 PM > Re: Saag Paneer > >  > Hi, I appreciate your concerns, but the question (which I asked before) still remains: Have you used or do you now use a slow cooker???? If not, perhaps you might pick up some cooking tips. If you do use one and find it unsatisfactory, perhaps you could still pick up some cooking tips???? Or is there another prob which I'm overlooking? Oh duh. It's difficult sometimes to know where people are coming from. Just let us know, okay? > > Hugs, Pat > > , Rinchen <chelosunny@ ...> wrote: > > > > The recipe for Saag Paneer in a crockpot actually brings up an interesting cooking question. > > When I searched online for the recipe they were all made and served immediately. The leftovers I would think could be refrigerated and then re heated. I would think that you would get a melding of flavors that way as well. > > I know that for dishes that are tomato based there is evidence to suggest that they are actually better tasting given this treatment. > > I still think that six hours in a crockpot is excessive for non-veg dishes. > >  Sunny > > > > > > > > > > ____________ _________ _________ __ > > Pat <drpatsant@ ..> > > > > Sat, March 13, 2010 2:27:55 AM > > Re: Saag Paneer > > > >  > > Thanks for the thought, but that site, while Indian, is absolutely not vegetarian. I won't be placing it among the Links, therefore, nor recommending it. > > > > Best, > > Pat > > > > , Ted Wagner <trwagner1@ ..> wrote: > > > > > > If ya'll like Indian food, there's a link to a site an Indian friend and his wife use all the time: > > > > > > http://www.vahrehvah.com/ > > > > > > > > >  > > > > > > > > > > > " davyd@ " <davyd@> > > > > > > > >Fri, March 12, 2010 6:06:46 PM > > > >RE: Re: Saag Paneer > > > > > > > > > > > >Believe me, more will be coming! I absolutely *adore* Indian food. It > > > >seems that very few people have tried adapting Indian dishes to the slow > > > >cooker. Personally, I think it's a natural combination. The long cooking > > > >time in the slow cooker allows the spices to really permeate the food, and > > > >you avoid a lot of the oils used in frying. Plus it avoids heating up the > > > >kitchen too much (important here in Texas!) and isn't real labor-intensive. > > > > > > > > > > > >[vegetarian spice] On Behalf Of Pat > > > >Friday, March 12, 2010 8:37 AM > > > > > > > > Re: Saag Paneer > > > > > > > >Hey, I responded to this recipe at some length early this morning, but the > > > >post doesn't seem to have arrived Never mind, the long and short of it is > > > >a thank you and the message that I have placed your recipe in the Files, > > > >under Leafy and Stem Vegetables because of the spinach. > > > > > > > >Let's have more more more, okay????? Love making Indian food! > > > > > > > >Best, > > > >Pat > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 15, 2010 Report Share Posted March 15, 2010 Hi Pat, Actually the Black & Decker veggie steamer comes with an insert in which you can cook rice. I use it for Quinoa. I got rid of my big rice cooker and now have a small one, I think the brand is National. I bought at a yard sale for $1. It is great for cooking steel cut oatmeal. Soak the oatmeal overnite in the cooker and then plug it in on the morning. I always place a tea towel between the lid and the rice cooker container. It soaks up the steam and seems to cook the rice/oatmeal better. The reason I bought the electric steamer were there were just too many " accidents " using the pot on the stove. One of the culinary bonuses is that when you steam veggies the liquid from the veggies gathers in the tray. It can be put in veggie broths.  Sunny ________________________________ Pat <drpatsant Sun, March 14, 2010 4:41:42 PM Re: Saag Paneer  Thanks, Sunny! I was hoping we'd be able to share some experiences with the slow cooker, but I do understand that there are some things one just doesn't like to use. For example, my mother once made something in a pressure cooker and the valve got glued up or something (hey, I was about 8 at the time and it was a little while ago) and the contents of the cooker went all over the ceiling and walls and . . . . Well, I've not liked the idea of them since then, although most veggie people tell me I should have one if only for cooking beans and bean dishes. They're probably right. (And yes I know that pressure cookers have come a long way since medieval times.) I agree with you about food that has been sitting around a long time - I won't eat it unless it's been produced in my own kitchen and I have been controlling how long it has been sitting and at what temperature. That's not paranoia, hon - that's just good common sense and a pleasure to see. Btw I figured out from context that you meant veg rather than non-veg, but I couldn't be sure of course. Actually, recipes I have usually ask for some things to be put into the slow cooker at the last minute (ok, last 30 minutes) such as frozen peas, etc. I'd rather think thawed frozen spinach might take a bit longer, though. I've never used it in a slow cooker. Mine is mainly used for soups and stews and various bean and grain dishes. Thanks for your response to my all-too-persistent question. I really was interested. A quickie: why the electric steamer? doesn't a pan of water do the job or am I being naive? Also, how about gadgets like electric rice cookers??? Anyone have experience with them? They're sooooo big (and this is a 2-person household), is my problem, and rice is easy to cook. Only prob is if the phone rings in between putting it on and then turning it down after the boil - lol - too much to mop up! Best, Pat , Rinchen <chelosunny@ ...> wrote: > > Hi > First of all I made a huge mistake in saying non-veg when I meant veg. What was I thinking! > Secondly, I do have a slow cooker which gathers dust. I do have a pressure cooker that I use alot and also an electric veggie steamer that I almost use daily. I just do not like food that is sitting around cooking for hours. Nor do I like food often found in Chinese restaurants that is served from steam table. You have no idea how long it has been there. > I guess I have a few food safety issues/paranoia. > > I love fresh food, and in fact, just came from the farmers market were nature's bounty was in full force. >  Sunny > > > > > ____________ _________ _________ __ > Pat <drpatsant@. ..> > > Sat, March 13, 2010 8:33:06 PM > Re: Saag Paneer > >  > Hi, I appreciate your concerns, but the question (which I asked before) still remains: Have you used or do you now use a slow cooker???? If not, perhaps you might pick up some cooking tips. If you do use one and find it unsatisfactory, perhaps you could still pick up some cooking tips???? Or is there another prob which I'm overlooking? Oh duh. It's difficult sometimes to know where people are coming from. Just let us know, okay? > > Hugs, Pat > > , Rinchen <chelosunny@ ...> wrote: > > > > The recipe for Saag Paneer in a crockpot actually brings up an interesting cooking question. > > When I searched online for the recipe they were all made and served immediately. The leftovers I would think could be refrigerated and then re heated. I would think that you would get a melding of flavors that way as well. > > I know that for dishes that are tomato based there is evidence to suggest that they are actually better tasting given this treatment. > > I still think that six hours in a crockpot is excessive for non-veg dishes. > >  Sunny > > > > > > > > > > ____________ _________ _________ __ > > Pat <drpatsant@ ..> > > > > Sat, March 13, 2010 2:27:55 AM > > Re: Saag Paneer > > > >  > > Thanks for the thought, but that site, while Indian, is absolutely not vegetarian. I won't be placing it among the Links, therefore, nor recommending it. > > > > Best, > > Pat > > > > , Ted Wagner <trwagner1@ ..> wrote: > > > > > > If ya'll like Indian food, there's a link to a site an Indian friend and his wife use all the time: > > > > > > http://www.vahrehvah.com/ > > > > > > > > >  > > > > > > > > > > > " davyd@ " <davyd@> > > > > > > > >Fri, March 12, 2010 6:06:46 PM > > > >RE: Re: Saag Paneer > > > > > > > > > > > >Believe me, more will be coming! I absolutely *adore* Indian food. It > > > >seems that very few people have tried adapting Indian dishes to the slow > > > >cooker. Personally, I think it's a natural combination. The long cooking > > > >time in the slow cooker allows the spices to really permeate the food, and > > > >you avoid a lot of the oils used in frying. Plus it avoids heating up the > > > >kitchen too much (important here in Texas!) and isn't real labor-intensive. > > > > > > > > > > > >[vegetarian spice] On Behalf Of Pat > > > >Friday, March 12, 2010 8:37 AM > > > > > > > > Re: Saag Paneer > > > > > > > >Hey, I responded to this recipe at some length early this morning, but the > > > >post doesn't seem to have arrived Never mind, the long and short of it is > > > >a thank you and the message that I have placed your recipe in the Files, > > > >under Leafy and Stem Vegetables because of the spinach. > > > > > > > >Let's have more more more, okay????? Love making Indian food! > > > > > > > >Best, > > > >Pat > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 15, 2010 Report Share Posted March 15, 2010 On Sun, 14 Mar 2010 15:38:18 -0700 (PDT) Rinchen <chelosunny wrote: > Nor do I like food often found in Chinese restaurants > that is served from steam table. You have no idea how > long it has been there. I guess I have a few food safety > issues/paranoia. My general rule is to try to show up fairly early in the meal so that the food will have been out there for shorter period of time. I've found out that if I go to the local Chinese restaurant (only one in the county) anywhere close to closing time, the food is really terrible. I used to go to one Chinese restaurant in another state pretty regularly. I was appalled at how many people brought their plates back to refill instead of getting a fresh plate. I repeatedly complained about it to the employees and told them they needed to put up a sign, but they always refused. I have also seen them fill plates from the buffet. If you order something and it is on the buffet, don't expect them to cook it fresh for you. For example, if you get some fried rice and they have a buffet, at many Chinese restaurants, that fried rice on your plate came from the buffet. The same may applied to steamed rice as well, but it seems like it happens less often, maybe because most people seem to prefer the fried rice. Shortly after I quit eating at that Chinese restaurant, one of my nephews, a firefighter for the city, told me that some of the other firefihgters were eating there one day and saw restaurant employees scraping food off of the plates of people who had already paid and left back into the buffet. If anyone here is from Houston, they might remember Marvin Zindler's Friday Night Restaurant Reports in which he reported recent health citations given to restaurants by the health inspectors. About the clearest discernable pattern from those reports was that Chinese restaurants accounted for many times their share of citations. Many nights, it seemed like half or more of the restaurants reported on were Chinese restaurants even though they account for far less than half of the restaurants in Houston. Eric Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 15, 2010 Report Share Posted March 15, 2010 Thanks for those excellent tips, Sunny. I'll look for a small National (or whatever it is) one. As for the steamer, I know what you mean. I'm not immune to kitchen spills and such, and it would be good to have something that doesn't mean hauling a large pot from sink to stove and back again - our steamer is the perforated basket in a pot kind. The only thing is that I don't have a huge amount of counter space in my kitchen, and I need to make careful decisions because of that. Gadgets that sit in the cupboard stay in the cupboard for me, which is too bad. Even my beloved slow cooker gets overlooked sometimes if it is put away, whereas if it's out it gets used more. Of course, if the steamer also does for rice, then that would save me one space on the counter, right? Good thinking. I shall look into it. Many thanks again, and hugs Pat , Rinchen <chelosunny wrote: > > Hi Pat, > Actually the Black & Decker veggie steamer comes with an insert in which you can cook rice. I use it for Quinoa. > I got rid of my big rice cooker and now have a small one, I think the brand is National. I bought at a yard sale for $1. It is great for cooking steel cut oatmeal. Soak the oatmeal overnite in the cooker and then plug it in on the morning. I always place a tea towel between the lid and the rice cooker container. It soaks up the steam and seems to cook the rice/oatmeal better. > The reason I bought the electric steamer were there were just too many " accidents " using the pot on the stove. One of the culinary bonuses is that when you steam veggies the liquid from the veggies gathers in the tray. It can be put in veggie broths. >  Sunny > > > > > ________________________________ > Pat <drpatsant > > Sun, March 14, 2010 4:41:42 PM > Re: Saag Paneer > >  > > Thanks, Sunny! I was hoping we'd be able to share some experiences with the slow cooker, but I do understand that there are some things one just doesn't like to use. For example, my mother once made something in a pressure cooker and the valve got glued up or something (hey, I was about 8 at the time and it was a little while ago) and the contents of the cooker went all over the ceiling and walls and . . . . Well, I've not liked the idea of them since then, although most veggie people tell me I should have one if only for cooking beans and bean dishes. They're probably right. (And yes I know that pressure cookers have come a long way since medieval times.) > > I agree with you about food that has been sitting around a long time - I won't eat it unless it's been produced in my own kitchen and I have been controlling how long it has been sitting and at what temperature. That's not paranoia, hon - that's just good common sense and a pleasure to see. > > Btw I figured out from context that you meant veg rather than non-veg, but I couldn't be sure of course. Actually, recipes I have usually ask for some things to be put into the slow cooker at the last minute (ok, last 30 minutes) such as frozen peas, etc. I'd rather think thawed frozen spinach might take a bit longer, though. I've never used it in a slow cooker. Mine is mainly used for soups and stews and various bean and grain dishes. > > Thanks for your response to my all-too-persistent question. I really was interested. > > A quickie: why the electric steamer? doesn't a pan of water do the job or am I being naive? Also, how about gadgets like electric rice cookers??? Anyone have experience with them? They're sooooo big (and this is a 2-person household), is my problem, and rice is easy to cook. Only prob is if the phone rings in between putting it on and then turning it down after the boil - lol - too much to mop up! > > Best, > Pat > > , Rinchen <chelosunny@ ...> wrote: > > > > Hi > > First of all I made a huge mistake in saying non-veg when I meant veg. What was I thinking! > > Secondly, I do have a slow cooker which gathers dust. I do have a pressure cooker that I use alot and also an electric veggie steamer that I almost use daily. I just do not like food that is sitting around cooking for hours. Nor do I like food often found in Chinese restaurants that is served from steam table. You have no idea how long it has been there. > > I guess I have a few food safety issues/paranoia. > > > > I love fresh food, and in fact, just came from the farmers market were nature's bounty was in full force. > >  Sunny > > > > > > > > > > ____________ _________ _________ __ > > Pat <drpatsant@ ..> > > > > Sat, March 13, 2010 8:33:06 PM > > Re: Saag Paneer > > > >  > > Hi, I appreciate your concerns, but the question (which I asked before) still remains: Have you used or do you now use a slow cooker???? If not, perhaps you might pick up some cooking tips. If you do use one and find it unsatisfactory, perhaps you could still pick up some cooking tips???? Or is there another prob which I'm overlooking? Oh duh. It's difficult sometimes to know where people are coming from. Just let us know, okay? > > > > Hugs, Pat > > > > , Rinchen <chelosunny@ ...> wrote: > > > > > > The recipe for Saag Paneer in a crockpot actually brings up an interesting cooking question. > > > When I searched online for the recipe they were all made and served immediately. The leftovers I would think could be refrigerated and then re heated. I would think that you would get a melding of flavors that way as well. > > > I know that for dishes that are tomato based there is evidence to suggest that they are actually better tasting given this treatment. > > > I still think that six hours in a crockpot is excessive for non-veg dishes. > > >  Sunny > > > > > > > > > > > > > > > ____________ _________ _________ __ > > > Pat <drpatsant@ ..> > > > > > > Sat, March 13, 2010 2:27:55 AM > > > Re: Saag Paneer > > > > > >  > > > Thanks for the thought, but that site, while Indian, is absolutely not vegetarian. I won't be placing it among the Links, therefore, nor recommending it. > > > > > > Best, > > > Pat > > > > > > , Ted Wagner <trwagner1@ ..> wrote: > > > > > > > > If ya'll like Indian food, there's a link to a site an Indian friend and his wife use all the time: > > > > > > > > http://www.vahrehvah.com/ > > > > > > > > > > > > ÃÆ'‚ > > > > > > > > > > > > > > " davyd@ " <davyd@> > > > > > > > > > >Fri, March 12, 2010 6:06:46 PM > > > > >RE: Re: Saag Paneer > > > > > > > > > >ÃÆ'‚ > > > > >Believe me, more will be coming! I absolutely *adore* Indian food. It > > > > >seems that very few people have tried adapting Indian dishes to the slow > > > > >cooker. Personally, I think it's a natural combination. The long cooking > > > > >time in the slow cooker allows the spices to really permeate the food, and > > > > >you avoid a lot of the oils used in frying. Plus it avoids heating up the > > > > >kitchen too much (important here in Texas!) and isn't real labor-intensive. > > > > > > > > > > > > > > >[vegetarian spice] On Behalf Of Pat > > > > >Friday, March 12, 2010 8:37 AM > > > > > > > > > > Re: Saag Paneer > > > > > > > > > >Hey, I responded to this recipe at some length early this morning, but the > > > > >post doesn't seem to have arrived Never mind, the long and short of it is > > > > >a thank you and the message that I have placed your recipe in the Files, > > > > >under Leafy and Stem Vegetables because of the spinach. > > > > > > > > > >Let's have more more more, okay????? Love making Indian food! > > > > > > > > > >Best, > > > > >Pat > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
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