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Kavitha, use coconut milk for the egg kurma instead of coconut paste...Just grind some ginger...fry it with onions... add chilli powder, coriander powder(2 spoons) & chicken curry powder... My friend uses Eastern chicken masala... She said this chicken masala is the secret ingredient in the recipe...fry for sometime... now add some water & then coconut milk(else it might split)... add salt, turmeric powder , few chopped tomatoes & wait till it starts to boil...Switch off the flame & add boiled, slit eggs...

This is the recipe my friend uses... I'm not sure if she added any patta,lavang, cardamom stuff... If u plan to use this recipe, I can ask her for the proper recipe with measurements...This was very tasty that I couldn't stop eating though my brain was instructing me to stop with 2 appams as the curry was coconut based... :oops: :wink:

Potato stew:

My friend's recipe again...

Cook a few potatoes(cut into 4 pieces), slit green chillies & ginger(long strips), in the cooker... let cool & remove the skin of the potatoes & mash them very coarsely... u should still be able to see medium sized chunks of potatoes after mashing... do not chop the potatoes as that doesn't give the same taste & consistency for the curry... Now add some coconut milk & salt... let it come to boiling point & then switch off... This is one type of stew, I believe...

Note: 've not tried this recipe myself but had it at my friend's place... So, try this recipe at ur own risk... :wink: :lol:

thanks dev. i will try the egg kurma and let u know the out come.

egg roast is dry. my amma makes it often for appam. just saute lot of onions cut into thin slices in oil, also add chillies and curry leaves and once its done, add some vegetable masala or egg masala or chilli powder + coriander powder + turmeric and saute well. add boiled eggs into this and coat eggs with this masala. you need lot of onions for this as this is a dry dish. its pretty good.

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Originally Posted by dev

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...:)

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Dev,

You can use any AAA Thai rice for any recipe calling for pachcharisi. Be it idli, dosha, appam, puttu, idiyappam-works just fine.

Shoba

Thanks, Shoba... Will try that out too...

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Originally Posted by a_gopinathan

egg roast is dry. my amma makes it often for appam. just saute lot of onions cut into thin slices in oil, also add chillies and curry leaves and once its done, add some vegetable masala or egg masala or chilli powder + coriander powder + turmeric and saute well. add boiled eggs into this and coat eggs with this masala. you need lot of onions for this as this is a dry dish. its pretty good.

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My mom makes something similar to this, but she also adds garlic, ginger, and tomatoes.

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Originally Posted by dev

Kavitha, use coconut milk for the egg kurma instead of coconut paste...Just grind some ginger...fry it with onions... add chilli powder, coriander powder(2 spoons) & chicken curry powder... My friend uses Eastern chicken masala... She said this chicken masala is the secret ingredient in the recipe...fry for sometime... now add some water & then coconut milk(else it might split)... add salt, turmeric powder , few chopped tomatoes & wait till it starts to boil...Switch off the flame & add boiled, slit eggs...

This is the recipe my friend uses... I'm not sure if she added any patta,lavang, cardamom stuff... If u plan to use this recipe, I can ask her for the proper recipe with measurements...This was very tasty that I couldn't stop eating though my brain was instructing me to stop with 2 appams as the curry was coconut based... :oops: :wink:

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Hmmmm- both tastes yummy but I like the fried &ground(along with red chilles & corriander) coconut paste for Egg Curry better esp with Chappatis & Parathas :D

1. Kadukkaai

2. Vetti ver

3. Jaadhikkaai

4. Vaazhai thandu...

Could anyone tell me these english name?


Thanks
rsankar.

Let me give it a try.

1. Kadukkaai - Chebulic myrobalan

2. Vetti ver - Cuscus grass??

3. Jaadhikkaai - Nutmeg

4. Vaazhai thandu - Banana stem?? :D

Please correct me if I am wrong.

Hello Red pepper,


Vaazhai thandu... PLANTAIN STEM ( http://www.hemant-trivedis-cookery-c...egetables.html)

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Originally Posted by rsankar

Hello Red pepper,


Vaazhai thandu... PLANTAIN STEM ( http://www.hemant-trivedis-cookery-c...egetables.html)

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Oh sorry.
So only plantain plant's stem is known as vazhai thandu? I thought all kinds of banana plants' stems are used as vazhai thandu.

I have a question about the rolling pin we use for rolling out chappaathis:

Does the circumferance of the pin have any effect on the chappaathi/puris?

Shoba

i wud think it depends on the circumference but also varies with the comfort level of each person.
my mother wud make perfectly round,soft(but not thin) chappatis with the standard rolling pin. my friend uses the long,thin, one pc n.indian rolling pin for phulkas and puris.
i for one have taken quite a fancy with the thick kind u get locally here which has the centre part of the pin actually rolling as u move around the dough.here it's good for pizzas and pies but somehow works just as well for rotis/parathas too.:D

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Originally Posted by rain

i wud think it depends on the circumference but also varies with the comfort level of each person.
my mother wud make perfectly round,soft(but not thin) chappatis with the standard rolling pin. my friend uses the long,thin, one pc n.indian rolling pin for phulkas and puris.
i for one have taken quite a fancy with the thick kind u get locally here which has the centre part of the pin actually rolling as u move around the dough.here it's good for pizzas and pies but somehow works just as well for rotis/parathas too.:D

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Thanks rain!

Shoba

This is not really a food related question, but wasnt there a thread about home made face masks and hair conditioners? If anyone knows which thread it was, or can advise me how to make face masks & hair conditioners preferably without egg, that'll be great.

Thanks in anticipation!

Shoba

The name of the thread is Home Remedies for skin and hair

The lemon pickle I made turned out too salty. I kept the quartered lemons in salt for two weeks and then made the pickle. The lemons seem to have absorbed the salt very well. So not only the gravy part, but the lemons also taste too salty. How do I fix it? Thanks in advance.

Redpepper, Try adding more lemon to the pickle. I made mango thokku, first batch came out good but the second batch turned salty, i tried adding little more mango to the salty one and now after 2 weeks it tastes good.

Kz

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Originally Posted by RedPepper

The lemon pickle I made turned out too salty. I kept the quartered lemons in salt for two weeks and then made the pickle. The lemons seem to have absorbed the salt very well. So not only the gravy part, but the lemons also taste too salty. How do I fix it? Thanks in advance.

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Add some lemon juice and mix well. My granma's trick and it works for me. :)

Thank you Kz and kavikuil. I will try adding more lemons/lemon juice.

hai,
can anyone please post the receipe for chicken machoni and rice payasam.thanks in advance.

Rice payasam is very simple... soak rice for a few hrs... add milk & keep on cooking until the rice is done... now add req sugar & boil for few mins until well combined & req consistency is reached...

Hi
Can somebody please let me know the tamil/hindi equivalent for "Courgette"?
Saw a cute recipe in one of the food blogs and would like to try it :)

Regards
Sowmya :)

hello sowmya,

zucchini is what americans say for courgettes(brit).it's one and the same.am not sure what it is called in hindi or tamil.actually it's just the immature and mini version of the marrow but the whole flesh along with the skin can be cooked.this is what it looks like,
http://www.harrismoran.com/products/...tos/bobcat.jpg

regards,
rain

Hi Rain
Thanx a lot for your prompt reply. :D .I use zuchinni in my cooking & we like the taste.

Regards
Sowmya :D

HELP!!!!!

The aloo mutter curry I made turned too sour( beaten curd & tomato puree)- How do I make it ok? Will adding sugar or cream help?

Adding cream/milk should help...

I added cream & a little sugar- no use! :(

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Originally Posted by Alan

I added cream & a little sugar- no use! :(

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Hemantji has a method for sour sambar/rasam here:
http://www.hemant-trivedis-cookery-c...cks.html#tip13

Don’t know how much relevant it is in this case. :?

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Originally Posted by RedPepper

Quote:

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Originally Posted by Alan

I added cream & a little sugar- no use! :(

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Hemantji has a method for sour sambar/rasam here:
http://www.hemant-trivedis-cookery-c...cks.html#tip13

Don’t know how much relevant it is in this case. :?

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The tip is a :shock: to me...

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Originally Posted by RedPepper

Quote:

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Originally Posted by Alan

I added cream & a little sugar- no use! :(

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Hemantji has a method for sour sambar/rasam here:
http://www.hemant-trivedis-cookery-c...cks.html#tip13

Don’t know how much relevant it is in this case. :?

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OMG!!!!!!!!!!

What is the ideal curry suitable for Tomato Rice? I've bought a packet of instant Tomato Rice by MTR.

Tomato rice... I like it on it's own... But if it's the spicier version(with all the garam masala stuff in it), U can have it with raita of ur choice...

Yeah, Raita is there - no doubt about that- I like Cucumber Raita-but I'm asking other curries- Will Cauliflower fry (fried in chickpea batter) go with it? And Pappad & Pickle?

Quote:

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Originally Posted by Alan

Yeah, Raita is there - no doubt about that- I like Cucumber Raita-but I'm asking other curries- Will Cauliflower fry (fried in chickpea batter) go with it? And Pappad & Pickle?

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Alan, I serve stir fried snow pea-frozen pea, cucumber pachadi and pappadam along with tomato rice. I dont serve pickle, coz it's pungent and clashes with the taste of tomato rice.

Snow peas is the slender and sweeter version of avarakka. Saute chopped onions and sliced red chillies. Devein the snow peas and half it slanting (so that the cut pieces look like diamond shapes). Defrost peas. Once the onions turn translucent, add snow pea, salt and turmeric (just a bit to bring the green colour out). Lower flame, cover and cook. Add thawed peas, adjust salt, and cook for a few minutes more. Sorry I dont have any exact measurements!

Shoba

Quote:

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Originally Posted by Shoba

Quote:

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Originally Posted by Alan

Yeah, Raita is there - no doubt about that- I like Cucumber Raita-but I'm asking other curries- Will Cauliflower fry (fried in chickpea batter) go with it? And Pappad & Pickle?

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Alan, I serve stir fried snow pea-frozen pea, cucumber pachadi and pappadam along with tomato rice. I dont serve pickle, coz it's pungent and clashes with the taste of tomato rice.

Snow peas is the slender and sweeter version of avarakka. Saute chopped onions and sliced red chillies. Devein the snow peas and half it slanting (so that the cut pieces look like diamond shapes). Defrost peas. Once the onions turn translucent, add snow pea, salt and turmeric (just a bit to bring the green colour out). Lower flame, cover and cook. Add thawed peas, adjust salt, and cook for a few minutes more. Sorry I dont have any exact measurements!

Shoba

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What's 'avarakka" in the first place? Sorry, I did not understand anything, Shobha Mam!

Snow pea pic- http://www.ncagr.com/markets/commodi...es/snowpea.jpg

I guess snow pea is not fully matured green peas... it's a nice veg with a slight sweet taste... I usually stir fry it along with carrots... I'm not sure if U'll get it in India as I dodn't remember seeing it when in India... It's popular in Singapore, Malaysia, Indonesia & neighbouring countries...

Shoba & others,

Do U have any idea as to how to make the dry veg sidedish that the Malaysian Indians make... it's a mix of all vegs like carrots, long beans, snow peas, cabbage etc... could see no spices,turmeric but was perfectly salted...Is it just boiling in salted water & draining or just steaming with salt?...Any ideas...

Hello,
Let me begin by thanking people belonging to this forum for helping me out by posting their questions and answers. I have found answers to almost all of my queries here even without posting a query. But now I would like to ask for help directly.

So far I have been using non stick tawa for making chapthis. This tawa is now in really bad shape with coating coming off. I heard that that is what will happen when you use non stick tawas for chapthis. What is the alternative? I would like to buy something equivalent chapthi kall here in US, but what is it? Is it iron skillets or griddles, or hard ionized products? Can someone please help me? If there are indian websites were I can purchase them can someone let me know of the websites please.

Thanks in advance.

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Originally Posted by ShivShanth

Can someone please help me? If there are indian websites were I can purchase them can someone let me know of the websites please.

Thanks in advance.

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Hello ShivShanth,

Click on this

http://forumhub.mayyam.com/hub/viewtopic.php?t=5848

and it will take you to a discussion done on this very food thread on cookware and utensils, relating particularly to those residing in the U.S.

Hope it helps..

Regards,
Shoba