hi seetha,
did u check with ur local indian grocers?sometimes they keep utensils.they might also get it for you if u place an order.i know the big grocers like the patel brothers do it.
regards,
Printable View
hi seetha,
did u check with ur local indian grocers?sometimes they keep utensils.they might also get it for you if u place an order.i know the big grocers like the patel brothers do it.
regards,
Yes Seetha, I too got mine at our local indian grocery store.
If anybody has a HAWKINS STAINLESS STEEL pressure cooker, please PM me. I need to clear a doubt. Thank you.
Hi,
Can anyone living in the US tell me where to buy (Sotru katrazai) aloe vera plant/leaf/gel ? I'm in Dallas-Texas.
I have seen this plant's leaf in some grocery store. But i forgot where.
Inimai.
I remember seeing this in Home Depot (in the section where they have african violet, cactus etc..)Quote:
Originally Posted by Inimai
Hi,
Can anyone pls post a recipe for sambar powder in gms measure. Most recipes say a cup or fistful etc & they don't turn our good when I use the standard cup(225ml) measure & my fist measure...
Have you tried Hemantji's recipe? Not in grams though, but he doesn't say in fistfuls!!Quote:
Originally Posted by dev
Amazed to see that you are looking for recipe in gms. I always have hard times with gms measurements...I look for cups and spoons measurements.. How do you measure gms? Do you have a kitchen scale?
I do have a kitchen weiging scale... I usually get confused with the cup/spoon measures... I've prepared Mrs.Mano's sambar powder today... Will give a try to r.Hemath's recipe too...
Mrs.Mano's sambar turned out good... :)
Thanks RedPepper! I'll give a try.
Quote:
Originally Posted by RedPepper
Dev, this is the continuation of what I was saying in the Tamilnadu delicacies thread. Please check my recipe of chicken if you have time. http://myworksh0p.blogspot.com/2006/...ken-curry.html
The gravy of chicken turned out to be too dry when it cooled down. The color turned darker as well. Is that the way it supposed to be when we grind the masala?
I have not had the problem of the color turning darker... But the gravy does become a bit dry when it cools down...
U can try using milk/curd(coconut milk,if U rn't very diet conscious) towards the end of cooking to get more gravy... When I use milk, I usually boil it for sometime until it thickens a bit coz I normally use low-fat milk... My general rule is tht I use milk in recipes tht call for coconut & curd is used in mushroom curries etc... Another tip is to add 4-5 cashew nuts while grinding the masala... 2-3 cashews can be safely taken by any healthy human... it's only when it's consumed in large quantities(say a handful a day) it becomes a health hazard... For veg gravies, I add roasted channa dhal powder or grind it along with the masala...
These r all the tips I know of to make gravied dishes... Hope this helps...
hai,
i tried Mrs.Mano's soya chumks receipe.its very very nice.
i'm having a 1 yr old boy and can u give some delicious and strengthy receipe.i'm giving Mrs.Mano's sathumavoo to him.he likes it very much.can u suggest some more receipe like that.i need some receipe using salt bread.thanks in advance.
Kothu Parotta...I know that someone has written about this somewhere...but I don't know where it is.
I need the recipe for Kothu Parotta Please! :D
Thanks dev! :D
Hey Surya, I couldn't find it there...sry...
Surya,
Herez the link for the recipe...
http://www.forumhub.mayyam.com/hub/v...u+parota#98575
From an old post:
"This is the one in Mrs Manos recipe collection .Give it a try and it will be delicious .
KOTHU PAROTTA:
Heat a dosa plate and pour some oil. Add 2 chopped onions, 2 chopped green chillies and 2 chopped tomatoes. Mix well and fry for some time. Break 2 eggs and pour on the vegetables. Mix well. Crush 2 parottas into timy pieces and add to the masala. Sprinkle 1/2sp chilli powder, 1/2sp jeera powder and 1/2sp pepper powder and enough salt. With two dosa karandis, you must smash these ingredients into pieces using force with yr hands. Mix well. Add chopped coriander. Put off the fire. "
Thanks a million dev! :D
PS: Ur 1 post away from a 1000. :P
Never noticed it Surya...I'll make my 1000th post replying to ur msg...:)Quote:
Originally Posted by Surya
hello Mrs.Mano,
i'm a new hubber.i need some tasty and healthy receipes for my 1yr. old boy.thanks in advance.
HI all,
Does anybody know the recipe for mango pudding using mango pulp.
thanks
hi all,
recently we got bottles of til(sesame) oil.since it's not our everyday medium for cooking we r afraid they might go stale.can anyone suggest if it's advisable to keep the oil in the fridge till the next use? please let me know.thanks in advance.
regards,
rain
Looks like sesame oil doesn't stay fresh for that long according to the info I found at http://www.ochef.com/64.htmQuote:
Originally Posted by rain
Different oils stay fresh for different amounts of time, but you must treat them all well. They should be tightly covered and stored in the dark away from the heat (especially not in that handy cupboard over the stove). The less access they have to the air, the fresher they will stay. Refrigeration benefits most oils.
If unopened, peanut oil and corn and other vegetable oils will keep for at least a year. Once opened, they’re good for four to six months. But peanut oil, like olive oil, which is high in monounsaturates, benefits more from storage in the refrigerator. Olive oil will keep for about 6 months in the cool, dark pantry, but up to a year in the refrigerator. It may become cloudy and thicken up in the cold, in which case, letting it warm to room temperature will restore its pouring capacity. Walnut oil and sesame oil are delicate and inclined toward turning rancid. Kept in the refrigerator, they will stay fresh for two to four months.
Hope this helps.
thanks, redpepper, for ur input.
looks like there is no option but to refrigerate the oil as they seem to have little shelf life and to top it what i have is the manual processed til oil so was wondering if someone does actually store it this way?
guess will have to find ways to use it as much as possible. :)
regards
rain
What is Missa atta ? I brought a pack by mistake instead of regular atta. Now i found that is a mixture of 70% wheat and 30% whole chana(chickpea). Is this used for any particular breads? I made reg Phulkas with is, but I see that they don't come out soft like the plain atta ones?
Any inputs on this wil be helpful.
hi tomato,
i had once bought readymade "missi roti" which was apparently made with besan and whole wheat. it was quite tasty but the texture was not thin like phulkas but rather like parathas.
sorry can't say for sure if this is one and the same as i have never made this from scratch .maybe u might want to check the recipe sites.
hope this helps.
regards,
rain
Thanks rain. I had done a google on missa atta but did not find much info. Thank u for telling me abt missi roti :) , there r a lot of recipes for that on the net, will try out sonething soon.....
Tomato,Quote:
Originally Posted by tomato
As Rain said, it is used to make Missi Rotis which are crisp .
You cannot make Phulkas out of them.
Only Tawa Parathas/Theplas with spices , garlic, ginger, green chiles salt . etc can be made with that
Thank you Nichiro. I guess I'll make 'methi theplas' with them. I've made methi theplas a couple of times following ur recipe. They always come out well. :D . But I guess while using missa atta I can just omit the besan from the list of ingredients.
How to cook rice properly in electric rice cooker ?? As per the instruction manual, I placed the correct amt. of rice & water --- but it is taking Ages to cook .......
The switch comes to warm , then goes back to cook but water hasn't even started to boil yet .......
How long does it take approx. to cook 1 cup of rice ? Any ideas to cook faster & save electricity consumption ?
Please help.
Thanks,
Pushpa.
Hello all.... can some one tell me what exactly is maida? Stranger tells me it is not plain flour, I live in Europe and what is the equivalent that I will get in the shops here?
Thanks
Hi all,
Can anyone pls let me know where I can find raw rice(for making appam) in Singapore... Or is there any other substitute for it(like Shoba suggested thai rice for pongal instead of raw rice & it turned out great)...
Thanks in adv...:)
I always thought that maida and plain flour/all purpouse flour are the same. :? Atleast I substitue one for the other without any change in texture or taste(well nither of them have any taste or flavour :wink: ). Only diff I noticed is that the 'maida' that I by from Indian stores is not as white as the the plain flours from the supermarket. But neither maida nor palin flour have much nutritional value in them, so I use them sparingly........Quote:
Originally Posted by Anoushka
You could try 'Karthik stores' - Buffalo street, for raw rice. They do have a good variety of Indian rice and other groceries as well! Ofcourse 'Mustafa' as u know is another place to try.Quote:
Originally Posted by dev
BUT I use 'house brand' broken rice to make appam as well as neer dosa. This ie Broken rice, resembles closely to 'dosay akki' we get in B'lore. I'm quite satisfied with the result.
I couldn't find raw rice in Mustafa ... I've seen appam in most kerala restaurents(& other restau's too)... so was wondering where they get the rice from... broken rice- will give it a try... Thanks, tomato...:)
hi Tomato, thanks for the reply. I have been using plain flour so far for all maida recipes as well, but since stranger pointed out that they are not the same I wanted to give that a try!
what goes well with aappam? other than coconut milk and vadai curry. can any one help?
kavitha
appam and egg roast or appam and chicken/mutton/potato stew is the regular combination what we have. i have heard of appam and kadala curry, but have never tried that
Anju
Appam with egg korma is an xcellent combi... Had it at one of our friends place... She said appam goes well with most curries that uses coconut milk as the base...
Thanks anju and dev. We don't eat meat but eat egg. so try egg kurma and egg roast. by the way what is egg roast? is it omlette? also whats stew?