We also have a 'Bhaskar's Acedemy of Dance', 'Kala Mandir', 'Nirtaalaya Society', and various other schools and individuals teaching 'Dances'..
Printable View
We also have a 'Bhaskar's Acedemy of Dance', 'Kala Mandir', 'Nirtaalaya Society', and various other schools and individuals teaching 'Dances'..
Thanks Idiappam...
Can any one tell me what to do with "manathakkali" kaai? It doesn't seem to ripen naturally in winter... Anyone know how to make manakthakkali vathal with it?
Thanks in advance :)
If manathakkali = Sukkuti keerai, the kaai can be used to make kuzhambu...
Thanks Dev, I am not sure if manathakkali is sukkuti keerai, but yes, manathakkali keeri is edible and is infact good for stomach and mouth ulcers.
yes
manathakali=sukutti=karunchukutty=milaguthakali keerai. all are same.
Thanks Kavitha. Dev, can you give me a recipe for the kuzhambu please?
Mom used to make the kuzhambu same like we make pavakkai kuzhambu & other normal kuzhambu... but she adds a bit of jaggery towards the end... I have never tried it so far... Will try to get the recipe when I talk to mom next time...:)
Thanks a million Dev :) I really appreciate the help!
Any recipes for using up Condensed milk, other than in payasam or microwave sweets ?
Just eat it. Yummy!!! :PQuote:
Originally Posted by Yamuna
If you can eat egg, you can make caramel custard. I got the recipe from the label of a condensed milk can. It was something like 3 eggs + 1 can of condensed milk + 1 can of water (use the same can to measure). Spread caramelized sugar on a baking dish, then spread the above mixture. Bake it at …..I don’t remember the oven temperature or time. Sorry. But I would bake it at 350 until it gets done. I would check the doneness by inserting a toothpick.
You can also try coconut macaroons. Here is the recipe: (Dev, I acknowledge that this recipe is copied from the web, but I don’t remember the source.)
COCONUT MACAROONS
These are so easy and they store well frozen. They never really freeze so you can eat them right out of the freezer.
14 ounces sweetened, shredded coconut
14 ounce can sweetened condensed milk
1 teaspoon vanilla or almond extract
3 egg whites; room temperature
1/4 teaspoon salt
Heat oven to 325°. Combine coconut, milk and vanilla in a large bowl. Whip egg whites and salt at high speed of an electric mixer to medium-stiff peaks. Carefully fold egg whites into coconut mixture. Line baking sheet with parchment paper and drop batter, using a 1-inch ice cream scoop or 1 tablespoon. Bake for 20 to 25 minutes until golden. Cool on racks.
Store macaroons in an air tight container or a plastic freezer bag in the freezer.
I have also seen recipes for coconut macaroons without eggs. But I have no problem eating egg, so I tried the above recipe and it came out well.
It's very hard to use the usual murukku press for making snacks,idiayappam,etc.. Can anybody suggest me anyother easy tool that can be used instead of murukku press?
Thanks!
Hi everyone,
i recently bought a bag of Laxmi brand 'Seeraga Samba rice'- very aromatic but when cooked in the microwave with 1:2 - rice- water for 18 mins turns out mushy and sticks together! :( i tried reducing the water but the rice doesn't cook properly!
any suggestions/tips to get fully cooked but not sticky rice?
i want to know for regular plain rice- not for biryani/pulao etc!
I haven't seen any substitute for murukku press so far. I think using it is very easy, the hard part is cleaning it after the use. That makes the whole part difficult. This is one reason I make murukku or idiappam very rarely. It will be wonderful if there is an easy tool...Quote:
Originally Posted by Inimai
Anybody has the recipe for making Dates Syrup by Mallika badrinath, please post it ?
Hi Dev,Quote:
Originally Posted by dev
When i was in s'pore, I had a friend who was learning carnatic vocal and I know they were also teaching dance classes. I don't exactly remember the name but it's located in the excelsior shopping ctr / hotel oppposite (probably 2nd level) to Komalas near City Hall MRT station.
Malini
I too would like to have the recipe of date syrup and any other recipe using dates. Had once tasted dates pasayam at a wedding; any knows the recipe?Quote:
Originally Posted by Urmila
I woke up very late today (I'm on leave) and decided to have a brunch of Uppma. I put in onions, potato, carrots, greenchillis and it all came out delicious except for the salt. It is too salty to eat & there's nothing left in the hse to eat. Please help!
Hi alan
if it is too salty.. u could add some potatoes to it as it eats all the salt.. i hope that helps
thanks
kritica
Sorry this has happened to you in the morning. :(
Once my uppuma turned out salty(it was without vegetables). What I did was I boiled about a cup of water with a little semolina(2 tbsp, I guess, just enough to make a creamy texture), when it started boiling/cooking, I dumped the salty uppuma to it and mixed very well until all the extra water evaporated.
Thanks Kritica & Red Pepper- There was already potatoes in it, which were already so salty. I put in some grated cocunut. Didn't make much of a difference- I'll be careful next time. Got to go. Bye!!
Hi Inimai
I have heard that there is an electrical idiyapam machine available in Canada. I am not sure its good for household needs or its industrial one. Could any hubbers from canada help us please?
Thankyou
Shanthy
Hi!
Can anyone tell me what is the best way to clean mushrooms? The ones that we get here in bombay tend to be a little grimy, so I keep the mushrooms in water while I scrape off the top layer and then give it a final rinse under running water.
But I have heard that soaking in water leads to high water absorption. And I have also found that the mushrooms leave a lot of water while sauteeing and shrink considerably.
So any inputs would be welcome.
Thanks,
Thattai
hi thattai,
i clean the mushrooms by wiping them with a damp paper towel.but first i dislodge and clear all the grime with a brush.u get the mushroom brush for it but any thick and soft bristled brush does well too like an unused paintbrush.
ya,as u said too much moisture can make them soggy.so i clean them right away on buying and store them loose(without any plastic) in the crisper compartment of the fridge and try and cook them as fresh as possible.
hope this works for u too
regards,
rain
Thanks rain... will try this the next time I'm stocking mushrooms
Thattai
Friends,
Any tips on prolonging the freshness of bananas? I dont buy huge quantities, but even with a minimum of 5-6 fruits, by the 2nd day the skin begins to blacken. I keep bananas in a cool place, in an open basket.
Any tips would be greatly appreciated!
Regards,
Shoba
I've tried keeping the bananas in the fridge ( the Kerala variety -its called Nentra Pazham- which is boiled & eaten. I hope you know what I am saying, because I spotted this variety just recently.
Rest everything blackens esp Robesta.
When the bananas get a lot of black dots, I make banana bread and keep it refrigerated. It is very easy, the preparation time is about less than 10 minutes until it hit the oven. Banana bread recipe requires very ripe bananas with black dots on the skin. Good for snack, and I even use it for my breakfast.Quote:
Originally Posted by Shoba
Oh I hope you didn't mean plantains, did you? The above tip is for the regular banana we get here in the US. If it is plantains, I think you can make halwa with it and keep. But I don't know how to.
hi red pepper,
never knew we can make banana bread at home.it will be nice if u can post ur recipe for the same too.
will be glad to put blackened bananas to good use as otherwise they always end up in trash :(
regards,
rain
I use the recipe from this website: http://www.cookingforengineers.com/article.php?id=108Quote:
Originally Posted by rain
I love this website because of its graphical presentation of the recipes, just the way I would like to see a recipe! Looking at those pictures makes me try recipes from that site. Click on the Recipe File link on top, and you will find some more beautifully presented recipes. They don't have that many. :cry:
Well, the only difference I do with this banana nut bread recipe is that I use food processor for mixing ingredients. I mix all the wet ingredients in the food processor, then take the dry ingredients in a big bowl and pour the wet mixture over it and mix well using a whisk.
Hope you will enjoy it.
Hi
Can somebody please tell me the english/tamil word for "bhatua leaves"?
Regds
Sowmya :D
Hi Shanthy and Red Pepper,
Thanks for your inputs regarding murukku achu!
Sowmya,
bhatua leaves-
http://64.233.187.104/search?q=cache...in+tamil&hl=en
Hi guys,
I was wondering if you guys know what mahani kazangu in english.....
its a kind of root, of which they make pickle with curds.....
thanks
Kritica
Thanks a lot Binal.
Regds
Sowmya :D
Hi Hubbers,
I heard lot about Aromatherapy and Aroma oils. I want to buy lavender,almond oils. But I don't know which is the best/well known brand in Aroma oils. Could anybody let me know about this?
Thanks!
I had bought some til to use for Bagera Baingan.
Can you give me other recipes that include til?
Thanks in advance!
Nenthran, coz of it's thicker skin survives in the fridge, but the other varieties dont.Quote:
Originally Posted by Alan
Shoba
It's called sarsaparilla in English.Quote:
Originally Posted by kritica
Shoba