Just a note on MSG, in this month's ASDA magazine, there is a small article stating that due to customer concerns, Asda has removed MSG from all their own brand food items!  So this fear is not just in the US, it is here in the UK too.

Payal

George,
I was always taught that oil used for deep frying should not be used ideally more than once for deep frying.  Like that article you posted the link to, the fear is the same that it is very unhealthy to do so.  Once I deep fry with the oil, I save it and use it to cook my regular dishes. The fact it does not get to that intense heat and remain there a long time makes me believe I can use it up that way.  To deep fry, I use fresh oil each time.  I dont have any oil to dispose of either this way.

Payal

Thats a very interesting point!  I reuse the oil in cooking after deep frying one time.  I use it in all my indian dishes because I was told not to deep fry with the same oil again.  The flavor is great!  it really adds depth to the dish I am cooking - especially when I have deep fried some onion pakodas and the such with the oil!!

Sorry for the misunderstanding!  What I meant was when you break the fresh methi leaves, it doesnt give off much smell. But when cooked, it gets a very deep, different smell and that flavor is very different than the flavor that comes from the dried methi leaves!!  There must be some chemical reactions that cause it to be so differently flavored in different forms.

I bought fresh methi last week to use with a vegetable dish - we cook it with potatoes and it gives an amazing flavor when cooked.  it is used kind of like spinach is used.  The leaves were kind of oval or round shaped i think.  Fresh, it didnt give much flavor when crushed.
Payal

I bet the basaar mix is very similar and has these ingredients and more!!

I just made my recipe for the masala nuts and did not have the chaat masala.  I think one of the main ingredients in it is amchoor powder so I added extra amchoor powder instead.  It took only 15 minutes barely to make and taste great!!!  I only used cashews.

Here is an authentic indian recipe for Masala nuts you might want to try - this is a family recipe!!  it is hard to stop eating these once you start!  More chili powder can be added for extra hot mixed nuts.

2 cups nuts (peanuts and cashews)
2 tsp. oil
1/2 tsp. roasted cumin powder
1/2 tsp mango powder (amchoor)
1/2 tsp. salt (for unsalted nuts only)
1/2 tsp. red chili powder
1 tsp. garam masala
1/2 tsp. chaat masala

Note: if raw nuts are used, roasting time will be more than 10 minutes. Canned nuts are already cooked and not raw.

Heat oil on low-medium and add nuts.  Heat nuts until heated thoroughly (about 10 minutes) while mixing .  Add rest of ingredients, one at a time, while stirring constantly.  let cool and serve at room temperature.

Payal

Oh, I didnt know you had indian food in some restaurants in India!  I was very surprised when I was told that some of those real quality restaurants dont even use garlic in the food!!  I couldnt tell from the taste - it is a real art to be able to cook without garlic and sometimes onions and still have so much taste.  Now when i go to a good restaurant in India, I always ask just to see what they say!

Payal

That is exactly what I have decided!! The 1 dish I liked from the one place is a dish i can duplicate mostly - the shahi or makhani gravy.  The 1 authentic indian restaurant I went to in Hainsworth (sp.?) had real exotic vegs on the buffet - I had never seen them on a buffet before.  I dont think people are too fond of bittermelon and tinda (2 vegetables that indians love!!). No signs of curry on the buffet at all.  I am on this site in the hopes of helping out with the taste...if it is just technique, who knows, it may be something i do naturally that I learned while growing up - something i dont realize I am doing!!!  I found this mystery to be very fascinating and hope I can help.  But i have started making some of the bases that seem more authentic but i make enough for 1 dish so I dont have to keep it.  Fresh is always better for me!!!  I do believe sometimes the flavors develop over time but I am just not a fan of freezing food. But I do hope this mystery gets solved someday soon!!  I still do want to try a real good "curry" just to see what all the fuss in the UK is about!!!!

Payal