Can someone help me on how to cook Nenthran Pazham in the microwave?
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Can someone help me on how to cook Nenthran Pazham in the microwave?
[quote="Lambretta"]So am I! :DQuote:
Originally Posted by Alan
Oh, and sorry I hadn't read ur earlier post where u said ur fiancee can't cook.....if I had, I guess I wudn't hav found it surprising tat ur into cooking... :)
Even if she's into cooking, it wouldn't be helpful for me right now, as we are not staying together. Our marriage is in next May only.
Thats a good tip about keeping potatoes in a bowl of water, Dev. Thanks. I always found that the potatoes turn black if we cut it ahead of time.
Also what other dals do you use to make sprouts? I have only tried moong. I would love to know about other sprouts and the recipes using it.
Quote:
Originally Posted by dev
How do I make PIzza? Anyone? Is the readymade pizza base ok to use?
Thanks!
Redpepper,
I usually sprout green moong, horsegram dhal, brown channa, green peas & black eye dhal... Except for green moong, the other dhals take a longer time to sprout...soak overnight & then I put it in a strainer & close it with a lid... Horsegram,peas & balack eye dhal sprouts only if the quality of the dhal is good... & I'm not sure how to determine the quality of the dhal...so most of the times it doesn't sprout properly...
I've already posted a few recipes(a salad & a curry) using green moong...
Horsegram-I don't have any interesting recipe other than the usual mashed dhal(cook the dhal... fry some jeera,curry leaves,onions,garlic & add it to the dhal...grind everything together with salt...make a coarse paste...u can use a bit of tamarind juice if U wish... the water in which the dhall is cooked can be used to make rasam...) U can do the same without sprouting the dhal as well... Tastes heavenly with rice & a bit of ghee or coconut oil... I've once tasted something like horsegram kurma in one of our friend's place... It went along very well with chapathi & pulao... But couldn't get the recipe as yet...
Brown channa can be used to make curry the same way we make moong dhal curry...u can make sundal as well...If u sprout kabuli channa, u can make many salads...like channa & potato salad,channa chaat etc...
Peas- I make peas masala...
Black eye dhal- my husband make a good curry with it using the dhal,potatoes, capscicum & sometimes carrots as well...I'm not sure of the exact recipe...
Yes,readymade base is ok... Here is the recipe for chicken pizza that I make..Cook some boneless chicken pieces & make it into thin strips or howere u want it to be...take some oil in a pan...put some onions& mushrooms(cut into thin slices) salt & pepper(freshly crushed...not the powdered stuff)... cook for a min... add capscicum strips & chicken..mix well...if u r adding any other vegs, add it ...spread some tomato & red chilli sauce on the base or use pizza sauce(after defrosting,if u r using frozen base)... spread the tomato strips, veg, & chicken mix evenly on the baze... add shredded mozarilla cheese & cook it in the microwave until done... usually takes 3-5 mins in my oven,depending on the size of the pizza... I take it out when the cheese on the corners starts browning...Quote:
Originally Posted by Alan
the cooking on the tawa shouldn't take more than 2 mins... the vegs should be just 1/4 done... add capscicum towards the last so that it is still crunchy...
& I usually cook the base a bit on the tawa before using it...this is optional...
Thanks Dev!
I'm a vegetarian. So,I'll leave out the chicken & add the veggies along with mushrooms, olves & lottttts of cheese. Thanks again, Dev!
Dev, thanks for all those wonderful ideas for using sprouts. When you use them in salads, do you cook them in anyway? I was thinking that since we keep them wet for long time, any bacterias would have developed in it? :roll: So a quick steaming for a few minutes will kill those bacterias? :idea: I know that cooking will decrease its nutritional values. What do you think?
I have yet to find the recipe you have posted.
Please check out if this can be of any help to you.Quote:
Originally Posted by Alan
http://www.pizzatherapy.com/
Green moong - I use it as it is... no cooking...You can try steaming if u want to...
Channa & other dhals if used in salad)- cooked...
You should be able to find the recipes in the 'Sprouts recipes please' thread...
Redpepper,
Ur blog looks good... Would be even better if u could post the recipes as well...
Thanks Red Pepper! U r a darling! :DQuote:
Originally Posted by RedPepper
Redpepper,
I've reposted the recipes in Healthy lifestyle thread...
Thank you. Too lazy to type the recipes, hopefully in the near future! :oops: But if you want any, I can.Quote:
Originally Posted by dev
:DQuote:
Originally Posted by Alan
I went to that website again, it seems the page has changed. Years ago when I used that site for making pizza, it had all the basic instructions a beginner needed. Now it looks like we need to purchase a book?? :o
Did you find it useful?
Thanks I will check it out.Quote:
Originally Posted by dev
RP,
Would be great if you could post the recipe for dal & pumpkin curry & the veg curry... & if possible the squash & broccoli stir fry...
Alan,Quote:
Originally Posted by Alan
Here is something for you. http://www.pizzamaking.com/
They even have a pizza discurrion forum! http://www.pizzamaking.com/forum/index.php
Thanks RedPepper, I'll check that out & let you know.
Can you tell me if its ok to mix Khoya & malai together? I have been making some Khoya (when there was extra milk) , but I put it in the fridge along with Malai. Anyway, I need both for making KajuMasala Kurma.
I checked out the pizza making site, RedPepper, but its too detailed & I didn't understand the stuff . For eg: what's high gluten flour?
Can you tell me in simple words how you make Pizza? U use maida, rite?
Thanks for your efforts, RedPepper!
Sorry that you were confused. I am not a user of that site either. Just came up with it when I was looking for something else so I thought I could post it for you.Quote:
Originally Posted by Alan
OK I will post the way I make pizza. Just give me some time. Yes I use maida/All Purpose Flour.
Take your time, Pepper. No hurry. I'm trying out stuff on my micro-time's a big constraint for me, esp in the mornings.
So, these days, I have boiled "nenthra pazhams'. They don't make me hungry at all until lunch time!
Alan, if this will be of any help to U...
http://www.sliceny.com/archives/recipes/
thanks Dev. I'll try that out.
Can you tell me if its ok to mix Khoya & malai together? I have been making some Khoya (when there was extra milk) , but I put it in the fridge along with Malai. Anyway, I need both for making KajuMasala Kurma.
Dev, I don’t have the measurements here. When I want to try out a new recipe, I want the exact measurements in cups and spoons. But when I give out a recipe, especially if it is Indian, I cannot say the measurements. Not fair, right? But that’s the way I cook Indian!Quote:
Originally Posted by dev
Dal and pumpkin curry
Toor dal
Pumpkin(peeled and cubed)
Small Onion
Green chilly
Turmeric powder
Coconut
Cumin seeds
Cook dal with turmeric powder. When it is 3/4 done, add the pumpkin pieces and salt, and cook again until the pumpkins are soft and dal is completely cooked. Mash the pumpkins. Grind coconut with cumin seeds, green chilly, and small onion. Add this to the pot and bring to a boil. Tampering - Mustard seeds, Curry leaves, Whole red chilly
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Stir-fried squash is made by high heating a cast iron pan. In hot oil, saute some crushed garlic, don't let it brown. I love garlic in almost everything, you may avoid garlic if you wish. You can add crushed red pepper flakes and onions. Then add sliced squash and salt. I would add some dried oregano or basil too. Fry them with occasional stirring until they are soft and starts to brown.
The stir-fried broccoli in the picture is made by sauteing mustard, onion, garlic, curry leaves, and crushed red pepper flakes in hot oil. Then add turmeric and chopped broccoli with salt and cook until tender. No water added.
I will post the vegetable curry later.
Here’s how I make pizza. I sometimes use the readymade pizza base. My friend told that if you ask in the pizza shops like pizza hut, they will sell you the prepared dough. You can just take it home, roll it, add your favorite toppings and bake!! I don’t know if this is possible in India.Quote:
Originally Posted by Alan
All purpose flour - 2 cup
Yeast - 1 pkg
Olive oil - 1/8 cup
Sugar - 1 tsp
Salt - 1/2 tsp
Warm water - 3/4 cup
Mix yeast and sugar in a cup. Add 1/4 cup warm water and mix well. It will activate and foam in 5 mts if it is good quality.
In a mixing bowl, add flour, salt, olive oil, 1/2 cup warm water and the yeast mixture. Knead well. You can do this in a food processor if you don't want to get your hands messy. Place the kneaded dough in a bowl, drizzle with olive oil and cover with a damp cloth. Let it rise for an hour. After an hour punch down the dough and let it rise another 45 mts. Roll it to desired shape. Transfer it to a pizza stone. Add the toppings of your choice - Tomato sauce/ crushed tomatoes, crushed garlic, mushrooms, peppers, pineapples, red onions, olives. Add the seasoning you like - salt, pepper, basil, oregano. Add cheese - parmesan and mozzarella.
I bake it at 500 degree preheated oven for about 12 to 15 minutes.
Since you use microwave, i don't know if you can use the pizza stone in a microwave, or what to use instead.
I am not sure about the baking time as well. Please check your oven’s manual.
Thanks RP... Measurements doesn't matter as I always adjust the spices & stuff to my taste when trying out a new recipe...
Thanks for the Pizza recipe, Red Pepper! Yes, we do get ready made pizza base. But olive oil- hmmm.........I'll have to find that out
Quote:
Originally Posted by RedPepper
Oh yes, I know this one. Its called 'mathanga ellussheri" It tastes yum with rice & greenmango chutney/ Chamanthi is the correct word.
not quite,'mathanga elisseri', Alan, with the exception of onions and some of other ingredients that go into it. if u enjoy kerala dishes u can also check the palakkad cooking thread,there are some good recipes u may like.
rgds,
rain
I think it is mathanga erisseri!! :)
Olive oil is what the Italians use. It needs to be "extra virgin olive oil". It is added for that real italian taste. Maybe they are using something else in India.Quote:
Originally Posted by Alan
You do get Extra Virgin Olive oil in India..Ive seen it in stores like Nilgiris the last time I was there.But they are expensive though :P.
I guess you could substitute some nice canola oil or vegetable oil since they dont have a distinct flavour.
Veg oil is what I have atm.
Rain, what are you saying? Red onions are added to it, no? Anyway, its yummy yummy yum. But the pumpkins need to be really ripe.
Thanks Rain, but I don't like cooking Kerala stuff myself. I hate all those grinding the coconut stuff. Moreover, I feel Kerala food tastes best when cooked in Coconut Oil for that distinct taste!
We add red onions to mathanga errishery. but my in laws side, they dont. so i guess its different on different parts of kerala. instead of tur dal, if you add van payar ( red chori dal) it also tastes good.
Anju
Hello Anju,
Tried errishery at friend's house. It was awsome. It has tuvar dhal,mango and drumstick(i am not very sure abt drumstick--i forgot). We had it with puri. It was just fantastic. My husband and me don't like puris that much but that day we had many many number of puris. The errishery was that much good with puri. The friend is a tamil lady only. Have no idea how she made that much tasty.
Okay coming to the point..can you post me the recipe of errishery like the one i mentioned. I will be happy. Thanks in advance.
Kavitha,
i dont know about the one you have metioned. never tasted erishery with mango.
we usually use drumstick + tur dal erishery, pumpkin erishery, raw banana + tur dal erishery. there might be other varieties, but these are the ones usually my amma makes at home. i can post the recepies for these. shall post it before evening.
Anju
If there is mango dhal & drumstick, it is not "erissheri' anymore. Its called parippu maanga curry . But I don't like it that much. Its again served with rice. But puris????? No idea!
Btw, was it green mango or ripe mangos?
Thanks anju. Looking forward.
Its raw mango and murungai kai. And its called erishery and not somethingelse alan.By the way, i guess she prepared murungai kai+dhal errishery but also included mango pieces for her taste?!!!.
It could be a 'variation of erisseri' then? Not the real erisseri.Quote:
Originally Posted by kavithasenthil
Just my two cents. :)
we have had elissery w/o onions and dal but as anju says i guess this varies from person and place.
alan, some authentic kerala dishes ask for 1st and 2nd coconut milk which can take a while,but u can still manage some with just ground coconut(which shud not take long i.e. if u get ready shredded coconut ).if u like,u can cook in standard oil and top the dish with only the seasoning in coconut oil and still keep the taste distinct.
regards,
rain