tag:blogger.com,1999:blog-7376901522434642480.post8264127423418809246..comments2024-03-12T09:33:48.083-07:00Comments on Recipe Reviews: Indian Cooking by Madhur Jaffrey: Red Split Lentils with Cumin Seeds (Masoor dal) ReviewUnknownnoreply@blogger.comBlogger3125tag:blogger.com,1999:blog-7376901522434642480.post-29991624631470158822011-12-13T13:04:35.251-08:002011-12-13T13:04:35.251-08:00Dear Madhur Jaffrey,
I´m representing a independe...Dear Madhur Jaffrey,<br /><br />I´m representing a independent copyright organisation in Copenhagen, Denmark.<br /><br />I´m writing to let you know that a famous danish "food-website" is using your content and/or photos without permission, in order to sell and promote their own products in their web-shop. The site is using copied recipes and/or photos from various sites to get more traffic to sell and promote products. I´m in the process of contacting all the websites, blogs etc. from which they have been copying photos and/or content, to take legal actions.<br /><br />Here´s an example of content and photos copied from your site: http://www.indiskmad.com/indisk-dal-masoor-variationen/<br /><br />Here´s your original content and photo: http://indian-cooking-recipe-reviews.blogspot.com/2007/12/red-split-lentils-with-cumin-seeds.html <br /><br />Contact information for the danish website using your content and photos: pia@italienskmad.com<br /><br />Best Regards,<br /><br />Henning Olsen,<br /><br />Copyright DK - copyrightdk@yahoo.dkAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-7376901522434642480.post-6738314997318332512010-01-10T09:34:58.964-08:002010-01-10T09:34:58.964-08:00This recipe is probably the one that I use the mos...This recipe is probably the one that I use the most in this book. Yesterday I made this recipe with a slight variation -- I used whole green mung dal along with the masoor dal and I grated fresh ginger on top AFTER I turned off the stove. I love the whole moong, it gives the dal such a nice, meaty texture. The fresh ginger at the end adds a really nice zing, but you can't use too much.Kamalanoreply@blogger.comtag:blogger.com,1999:blog-7376901522434642480.post-10146826004174898972009-10-22T10:53:28.260-07:002009-10-22T10:53:28.260-07:00this simple home daal should be soupy and light.
...this simple home daal should be soupy and light. <br /><br />also masoor daal turns yellow when they are cooked. <br /><br />what do you eat with all of the food you make? a nice home daal like this goes with rice, flat bread, some yoghurt, and maybe some different types of pickles. It is a main dish, and served with other main dishes. So the table would have a meat dish (for non-veg people) and one or two veg. dishes, plus this daal. And then the accompanyments of rice, chappati, pickles, etc.<br /><br />Now can you imagine it with those? Lovely!<br /><br />Your looks yum, by the way!luckyfatimahttps://www.blogger.com/profile/09401964343346156712noreply@blogger.com