tag:blogger.com,1999:blog-7757350942807174715.post9209277954209611364..comments2010-06-05T16:47:43.491-07:00Mikehttp://www.blogger.com/profile/13599208082890099005noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-7757350942807174715.post-70606402234107238422010-06-05T14:24:22.999-07:002010-06-05T14:24:22.999-07:00I added a 1/4 teaspoon of Hang (Asafoetida) powder, gave it that extra element to the flavor.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7757350942807174715.post-71323318489952822932008-03-12T08:57:00.000-07:002008-03-12T08:57:00.000-07:00Thanks Ramki. I visited your One page cookbook, and it looks like a great collection of recipes!Mikehttp://www.blogger.com/profile/13599208082890099005noreply@blogger.comtag:blogger.com,1999:blog-7757350942807174715.post-61147593673704773032008-03-11T23:30:00.000-07:002008-03-11T23:30:00.000-07:00Hi Mike & Sherry,<BR/>Have included your Saag as a model recipe in the One page cookbook at http://ramkicooks.blogspot.com/.<BR/><BR/>/Thanks for the recipeRamkihttp://www.blogger.com/profile/08916455617857058965noreply@blogger.com