Alan, avarakka is broad beans in English, sem in Hindi. Sorry for assuming that you knew the lingo :oops: !Quote:
Originally Posted by Alan
Dev has given a link showing the pic of snow peas.
Regards,
Shoba
Printable View
Alan, avarakka is broad beans in English, sem in Hindi. Sorry for assuming that you knew the lingo :oops: !Quote:
Originally Posted by Alan
Dev has given a link showing the pic of snow peas.
Regards,
Shoba
Does it have a slightly pungent taste Dev?Quote:
Originally Posted by dev
Shoba
yes...it did have a mild pungent taste...
Dev, I think...it could be the mixed veg achaar you are referring to. The veggies are blanched in boiling water which has a pinch of turmeric. They are then dipped in cold water after which salt and vinegar are added according to taste.Quote:
Originally Posted by dev
Shoba
Is it ok to store an opened can of mushrooms in the fridge? Or should I use it up all together?
Yeah, just for a couple of days it is fine. Thats what friends in another forum told me.Quote:
Originally Posted by Alan
But you need to transfer it from the can- to a glass or plastic container with lid.
Milaghu Poo and Vaal Milaghu, anybody tell me these english name?
Thanks
rsankar.
I just found these from forum...
http://forumhub.com/southfood/18842.22416.01.55.29.html
From: Idiappam (@ cache139.156ce.maxonline.com.sg) on: Wed Aug 6 05:22:18 EDT 2003
Hi Ivete, the names of plants mentioned above:
1. Tamil: KadukkAi
Botanical Name: Terminalia chebula (Combretaceae)
Common English Name: Chebulic myrobalan
2. Tamil: Thippili
Botanical Name: Piper longum (Piperaceae)
Common English Name: Long Pepper
3. Tamil: Vaal Milagu
Botanical Name: Piper cubeba(Piperaceae)
Common English Name: Java Pepper
4. Tamil: Vasambu
Botanical Name: Acorus calamus (Araceae)
Common English Name: Sweet Flag
5. Tamil: Athimathuram
Botanical Name: Glycyrrhiza glabra (Fabaceae)
Common English Name: Liquorice
6. Tamil: isappukkOl (Hindi: isabgol, Sanskrit: Snigdhabijah)
Botanical Name: Plantago lanceolata (syn: Plantago ovata) (Plantaginaceae)
Common English Name: Blond psyllium, Spogel seeds.
7. Tamil: ManatakkAli
Botanical Name: Solanum nigrum (Solanaceae)
Common English Name: Black nightshade.
Some web sites for Dictionary of the ingredients
http://www.harekrsna.com/practice/pr...ents/terms.htm
http://www.thezeal.com/cooking/ingredients_glossary.asp
http://pachakam.com/glossary.asp
http://www.informationcorner.com/recipeglossary.asp
http://inekesteine.com/inekeindianingredients.html (with photo)
http://recipeparadise.f2o.org/glossary.html
http://members.fortunecity.com/suchisrini/id22.htm
Thanks Red Pepper!Quote:
Originally Posted by RedPepper
Ok after all that elaborate menu planning, I suddenly have a doubt- Is Bagera Baingan better with Chappatis or Pulao?
Never tasted it, Alan... this is a new dish to me... sorry...
Alan,Quote:
Originally Posted by Alan
The baingan dish will go well with both rotis & mixed rice varieties.
From a vegetarian's point of view, I feel that the meal you serve should have some variety in texture in the dishes. The "rule of thumb" is actually to have one starch, one semi solid, one dry and one gravy as the bare minimum for your main meal. Pappadam, pachadi & pickle unfortunately, dont count as "dishes" but as accessories. If you have sat at a traditional sadya, you would have noticed the positions & priorities these last three items occupy.
In your menu, you have veg pulao, and the baingan will be a good accompaniment. If the pulao is on the spicy side, then the raita will serve to cool your system. I would still go for a stir fried item, which doesnt have to be dripping in oil. It will not only compliment the rice dish, but also fill up your guests.
As for the cutlets, if you find it easy to make, then go ahead and serve them with the lemonade. Same, if you decide on spring roll or frozen baby samosas etc., Dont serve them with your main meal, coz it doesnt compliment the spread you have.
Sorry for this lengthy reply...but I thought I would share my thoughts...
Regards,
Shoba
Thankyou so much, Shoba mam- I had known of this rule before- ok- now, I have one starch (Veg Pulao), one semi- gravy (Baingan) but no dry or semi-solid???
What exactly are stir fried items? Can crispy fried veggies ( as starter) be counted as stir-fried? But it is actually deep fried.
What are semi-solid dishes like? Paneer Bhurjiya & ChilliGobi etc can be counted as 'dry' dishes, right?
I guess something like buttered vegs can be considered as stir fried item... Also, aloo with ladies finger stir fried along with spices makes a dry dish... tastes good with pulao/rotis... I guess these kinds of dishes are what Shoba has in mind...:roll:Quote:
Originally Posted by Alan
Hey Alan, U can find some stir fried veg recipes in Mrs.Mano's thread...ex: POTATO CAPSICUM FRY...not deep fried but stir fried...
How abt tandoori vegs...esp good if U have a grill/conventional oven...You can also find some stir fried dishes like zunka, bhajis at http://onehotstove.blogspot.com/
Alan,Quote:
Originally Posted by Alan
Panic not! Your menu is just fine, ok :) !
The baingan dish is a semi solid dish. It will double up as a gravy coz it's veg pulao that you are serving.
Stir fried veggies, I usually dont recommend potato based starchy veggies coz you already have a heavy duty main dish like veg pulao. Do you get french beans-just the ordinary beans? Wash, remove stalk, and chop them up. Burst mustard seeds, lightly brown urad dal, add the beans. Add turmeric and salt and a dash of asfoetida. Mix well. Lower flame, cover and cook till done. That's it. Dont go for complicated stuff. You can do this for cabbages, carrots etc., where it doesnt weigh you down with the rice dish. Wash veggies before cutting, as this will prevent the dishes from getting soggy. Grated coconut is optional, once the veggies are cooked.
Shoba
Your starter should be something interesting and semi filling. Dont go for deep fried veggies, unless you're doing it tempura style. I still dont know whether you are doing samosas or paneer fingers, or cutlets etc etc...?
"Paneer Bhurjiya & ChilliGobi etc can be counted as 'dry' dishes, right? "-yes, but not for this menu, if you see what I mean....
Idea is to keep things simple, people's stomach's happy and have a good time.
Oh! Amazing women, dev & Shoba Mam! What would I have done without ur valuable suggestions? I had no idea about stir-fried dishes though I've eaten them- this indeed has been an enlightening discussion for me- anyway, I think I'll go ahead with my menu plan right now but I'll need loads of advices, tips & suggestions in the future!
I'll be very very busy for the next 2-3 days- will come back only on mon or tue- Ladies, you've been wonderful!Thankyou once again!
*bows*
*exits*
*re-enters*
Well, I need help immediately!
I had opened a tin of milkmaid condensed milk on Tuesday evening- kept it back in the fridge- How long can I store it this way?
Thanks!
Alan, I keep that up to a week if I could not gobble it up all at once. Sometimes I open a can just for snacking a few spoonfuls. I love that stuff, but cannot take more than 2-3 spoonfuls at a time. So I keep it in the fridge and take a few spoonfuls everyday for dessert. Sometimes I mix this with equal amount of half & half (thick milk) and add fresh cut up fruits(soft fruits like banana, pineapple, papaya, mango etc.) to it. Yummy and easy fruit salad!Quote:
Originally Posted by Alan
Thanks Pepper! Can I mix in water & use it like milk as in tea or for simply drinking?
You can use it in tea... just boil the tea leaves in enough water... Pour the req amt of condensedmilk in a cup... filter the tea & pour it into the cup...mix well & enjoy ur hot cup of 'teh'( malaysian tea which uses condensed milk in place of plain milk & sugar)...Quote:
Originally Posted by Alan
mixing with water & drinking... I doubt if it'll taste good...
My friend told me they used to add condensed milk to the black tea while they were in hostel. I tried this once. It tasted different & I didn't like it.Quote:
Originally Posted by Alan
If you don't know what to do with it, just give it to me Alan. :D
Redpepper,Quote:
Originally Posted by RedPepper
That's how most ppl in Singapore & Malaysia prepare tea...& they call it 'teh'... Yes, the taste differs(sort of vannila flavour in the tea) but somehow I liked that taste too(though, if given an option, I would go for Indian style tea :) )...
Thanks dev & Red Pepper! I'll use it in my tea today!
I used it in tea- came out very well.
One doubt that requires IMMEDIATE attention & ANSWER.
While making Paneer curry, I ground garlic and the taste became too pungent- how do I rectify it? Will adding more cream help ( I have already added 3 tbsps)
Adding coconut milk helps- heard from a friend. But it might change the taste of the curry.
Thanks dev! I boiled it with more water, added cream & sugar instead & garnished with chopped coriander- it tasted just fine!
How have u been? Did u see my vegetarian meal thread? :D
How to make khoya (kovva) ?
Thanks
rsankar.
Take one litre milk- Boil it- Keep stirring in medium flame- When you do this for about 1.5 hrs, you'll get about 2 -3 tablespoons of milk solids or Khoya. Not very economical for your gas cylinder.
Dev, 'teh' means tea, in the Malay language. It actually doesnt refer to tea made using condensed milk.Quote:
Originally Posted by dev
In Malayalam although tea is called chaaya, the tea leaves are known as teh-ila.
Shoba
Oh good to know that Dev. I normally like anything with condensed milk in it, but couldn't like it when added to tea.Quote:
Originally Posted by dev
Oh...I C... Thanks for correcting me , Shoba...Quote:
Originally Posted by Shoba
I have an Idli /Dosa batter doubt- According to my friend's mom, I put to soak 2 glasses of Rice (Ponni) and 1 glass of Urad dal, 1 tsp of fenugreek seeds (Uluva) to soak for 6 hrs & then ground it to a fine paste- But when I made doasa, the smell & colour is nowhere near what she makes- The dosa came out fine - Should I add more fenugreek seeds for better aroma?
Is there any kind of chutney that I can make & store for 2-3 days? The cocunut chutney gets spoiled even when kept in the fridge. :cry:
Alan,
I'm not very good at grinding the batter as I buy the batter most of the time. For the chutney, you can make tomato chutney, Mrs.Mano's red chutney(hot hot chutney this is), coriander chutney, curry leaves chutney, carrot chutney,beetroot chutney etc. Pls chk Mrs. Mano's thread & U'll find a lots of chutney varieties.
Thankyou dev madamoiselle! :D
Quote:
Originally Posted by Alan
Thanks for your reply, Alan.
rsankar.
Quote:
Originally Posted by Alan
You can use 2 cups of Ponni rice + 1/2 cup Raw rice, 1/2 cup urad dal + 1 tbls of fenugreek....wash 3 times....soak for 5 hours. use same water which is you used for soak...grind. leave this batter for about 8 to 10 hours. When you want to prepare idly don't mix this batter, if you want to make dosa mix well this batter....this will work, try this.
cocunut chutney
If you fry coconut with some oil, the coconut chutney don't get spoil until evening.
Thanks a lot, rsankar!
Alan,
Few reasons why the coconut chutney doesn't stay fresh:
The grated coconut should be fresh. If you buy grated coconut from the shop/market, and if you're not going to use it immediately, store it in the freezer and not the chiller(where we usually keep veggies, left over food, water to cool etc.,). When you want to use the coconut, transfer from freezer to the chiller and then to room temperature. What I do is pack the grated coconut into smaller packets.
After making the chutney, use what is required and keep the rest in a clean container with lid, in the fridge. By adding a small piece of ginger while grinding and by using coconut oil for thaalichufying (bursting mustard etc.,) the coconut chutney will stay upto 48 hours.
Alan, try not to consume food which is more than 48 hours. There are many varieties of chutney on Mrs Mano's & Mr Hemant Trivedi's thread.
Regards,
Shoba