Dev,dsath and orange,
Thanks for your inputs! (Sorry for the late response! was out for a while.)
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Dev,dsath and orange,
Thanks for your inputs! (Sorry for the late response! was out for a while.)
hi
which thread has brinji recipe..?
i know the basic recipe...wanted to know if there are any other different methods to making it...feeling bored with my brinji :)
What is 'Chemba'?
I bought this pack of dried idiyappam. The idiyappam is brown in color( instead of white). And on the pack is written 'chemba idiyappam'?
Is 'chemba' a kind of grain?
Chemba is a rice variety...
HI
'Chemba Rice' is variety of rice tht is generally red in colour. Tht explains why the iddiyappam powder is brown in colour.
This is a typical malayali rice. Roughly Chemba arisi translates to red boiled rice.
You even get chemba puttu podi.
Im having a small party next weekend.I am planning to serve finger foods.Can you please share some easy to prepare finger food recipies or give me idease on what kinds of food to serve.
Thanks everyone!
Hello ssanjinika,
What a coincident....
I'm reading this very easy cookies now,
you can try this.
http://www.recipezaar.com/11298
No Bake Cookies
2 cups sugar
4 tablespoons melted butter
4 tablespoons cocoa
1/2 cup milk
3 cups quick-cooking oats
1/2 cup crunchy peanut butter
6-8 servings
In a sauce pan over medium high heat add melted butter, cocoa, sugar and milk bring to a boil. Boil for 3 minutes. Stir constantly.
Remove from heat and add the oats and the peanut butter.
Mix and drop by spoonfuls on wax paper.
thanks rsankar ! will try it out sometime :) that sure looks easy and sounds very tasty :)
Do you have any ideas for dips and such which can be made easily?
Also does anyone know any paneer snacks which can be eaten as a snack and not as a sidedish
Try this paneer recipe as snack.
http://www.recipezaar.com/46120
Paneer Canapes
2 onions, finely chopped
1 big potatoes, boiled and finely chopped
200 g cottage cheese, grated (paneer)
2 tomatoes, finely chopped
2-5 green chilies, chopped (according to taste)
coriander leaves, chopped finely
1 teaspoon garam masala
1/2 teaspoon chili powder
8 slices bread
salt
butter (optional)
1 tablespoon oil
3-5 servings
Heat oil in a kadhai or wok.
Add onions and fry them till golden brown.
Add tomatoes, and cook till soft.
Add potato pieces, garam masala, chilli powder and salt.
Cook on low flame for 4 minutes,stirring thoroughly.
Add the paneer and green chillies and mix well.
Keep aside.
Coat one side of bread slices with butter and place on a hot tawa.
Keep it on low flame till bread turns crisp only on one side.
Cut the bread slices in triangular shapes.
Now, spread the vegetable mixture on the uncooked side and garnish with coriander.
Finish with tomato sauce and mint chutney (optional).
NOTE:For the calorie conscious, dry toasting can be done instead of butter.
But one side has to remain soft.
And also try this paneer dish.
http://www.recipezaar.com/14803
Paneer Ke Gole
A diwali delight!!
1/2 cup condensed milk
275 g fresh panir
2-3 drops kewra essence
4-5 drops yellow food coloring
4 cardamoms, seeds removed ad powdered
1 edible silver foil
4 servings
Mash paneer till smooth.
Add milk.
Cook on slow flame stirring constantly.
Cook till it thickens and starts leaving the sides of the pan.
Add colour and essence.
Remove from fire.
Mix well.
Pour this batter onto a plate.
Allow to cool.
Lightly grease your palms.
Form this mixture into balls.
Sprinkle cardamom powder and serve decorated with silver leaf on top.
http://www.recipezaar.com/75218
Tandoori Paneer Chaat Recipe #75218
From the Weekend magazine. This is a nice snack and appetiser. The grilling time is a guesstimate.
500 g cottage cheese, cut into finger shapes (paneer)
1/2 tablespoon tandoori garam masala powder
2 tablespoons vinegar
1 tablespoon lemon juice
salt
1/4 teaspoon fresh ground black pepper
1/2-3/4 teaspoon red chili powder
1 tablespoon oil
1/2 cup raw green mangoes, cut into strips or amchoor powder, to taste (dried mango powder)
1 medium onion, peeled,washed and thinly sliced
3 green chilies, washed and finely chopped
2 1/2 tablespoons fresh coriander leaves, washed and chopped
2 1/4 teaspoons chat masala
1/2 tablespoon chopped ginger
6 servings
Make a thin paste of the tandoori masala powder and vinegar.
Marinate the cottage cheese in this mixture for 20 minutes.
Grill the cottage cheese cubes on an electric grill.
Keep aside.
Now prepare the chaat.
To do so, mix the lemon juice with salt, red chilli powder and oil in a bowl.
Keep aside.
In another bowl, mix the onions, mango, green chillies, corriander leaves, chaat masala powder and the lemon juice.
Now add the grilled cottage cheese cubes.
Mix well.
Transfer to a serving dish.
Garnish with chopped ginger and serve immediately.
http://www.recipezaar.com/89197
Paneer Palak Kofta Recipe #89197
Yummy Veggie Koftas! This recipe is from www.seattleguru.com. I love spinach, and paneer and koftas, so I am so happy about this recipe. Some people prefer to use tofu or cottage cheese instead of paneer, but I find that it's very easy to make my own with milk, lemon juice and cheese cloth, and TOTALLY worth it.
600 g spinach
125 g panir
1/2 teaspoon garlic
2 teaspoons chopped green chilies
3 teaspoons cornflour
oil (for deep frying)
salt, as per taste
1 tablespoon whole garam masala
400 g tomato puree
1 tablespoon ginger paste
1 tablespoon garlic paste
1 tablespoon red chili powder
1 teaspoon chopped green chilies
100 ml fresh cream
1/2 teaspoon kasuri methi
50 g butter
1/2 teaspoon garam masala
2 teaspoons powdered sugar or honey
salt, as per taste
4 servings
Wash spinach in plenty of running water to get rid of any dirt, soil or impurities.
Blanch spinach in boiling hot water and refresh in cold water.
Chop and keep aside.
Add chopped green chillies, salt, chopped garlic and corn flour.
Mix well and divide into 12 equal portions.
Grate paneer.
Add salt and mash well.
Divide it into 12 small balls.
Take spinach, flatten it on your palm and stuff paneer balls in it.
Shape it into a ball (kofta).
Deep fry for 5 minutes in moderately hot oil.
Heat butter in a pan.
Add Whole garam masala.
Let it crackle.
Then add ginger paste, garlic paste and chopped green chillies.
Cook for 2 minutes.
Add tomato puree, red chilli powder, Garam masala powder, salt in one cup of water.
Bring it to a boil.
Reduce heat and simmer for 10 minutes.
Add sugar or honey or both and kasoori methi.
Stir in fresh cream.
Serve koftas cut into halves on top of makhani gravy.
Do not boil koftas in the gravy.
(edit)
can anyone please tell me why the soya beans I made (dry one) tastes bitter?
I soaked and cooked it like the other normal beans like rajmah, chick pea etc.......
Fortunately I did not make any dishes out of it, just popped some boiled beans into my mouth and yuck.....what went wrong?
Yesterday I & my dil saw a new fruit in the Big Bazaar(Mumbai), a fruit we have not seen before. Its name is ‘singada’ in Marathi which on googling is found out to be a ‘water chestnut’. It resembles a brinjal although its ‘handle’ is straight. On seeing our curiosity the vendor quickly peeled the outer thick rind to reveal a soft white pulp of a nut! We ate it raw & it tasted good, resembling the ‘kuruththu’ rarely found inside the hard coconut broken for making chutney. Can anyone enlighten me on this rare fruit, what are the recipes made from it, where does it grow, in a tree or plant, whether it has any medicinal property and so on?
water chestnut... it's widely used in chinese cooking, I believe... I've seen it in most groc stores here in SG but never bothered to try it out... Found a few recipes using it...give it a try if U dare,PP mam...;)
http://www.recipezaar.com/95571
http://www.recipezaar.com/56697
http://www.asianonlinerecipes.com/de...stnut_cake.php
Chk this link as well... it has some info abt wc...
http://www.asiafood.org/glossary_1.c...tno=1&endno=25
I hope U haven't looked thru these sites already...:lol:
Thanx, dev! I don't think I'm very keen on trying the recipes. It tastes good enough eaten raw. The botanical information in the last link was very enlightening.
PP mam, chk this link as well...
http://en.wikipedia.org/wiki/Chinese_water_chestnut
it says "If eaten uncooked, the surface of the plants can transmit Fasciolopsiasis."... I'm not sure what Fasciolopsiasis is... pls research & make sure it's not anything harmful...
Thanx, dev! The link gives more information! It is amazing to think how many new things we keep learning about throughout our life!
book illae publish pannungo pp akkaQuote:
Originally Posted by pavalamani pragasam
Thanx, Rachel, for the suggestion! Publishing has never had an attraction for me. Just the limited circle of net readers will suffice for me!
PP akka pola varuma :thumbsup:
:D
water chestnuts are awesome in chinese food.Have never tried it in Indian cooking.We usually get it here canned in brine I think.Love the fruit :)
Quote:
Want to know formulas for dry Indian Spicies like Chana Masala, Kitchen King, Chat Masala,Jal Jeera etc Please tell if there is any book in this regard its name along with the address from where can i get it
Sandeep K. Aggarwal <vayanjanamb@yahoo.co.in>
Can someone give me the rcipe of Banana Bread? It looks like a brown tea cake after its baked? What variety of banana do you use for the same? Is it Robesta?
Can someone give me the rcipe of Banana Bread? It looks like a brown tea cake after its baked? What variety of banana do you use for the same? Is it Robesta?
hi alan,
i remember red pepper suggesting a site and recipe which she followed for banana bread. i think it used ripe bananas (standard type). i never got around to making it :( but the site had nice pics. in details.... thought i had saved it but can't find it now why don't you try the baking thread or a search for banana bread ?
good luck.
rain
when i try storing ground garlic, the very next day it turns bright green :)
can anyone pls tell me why? and how to prevent this?
The green color is the result of oxidization.Quote:
Originally Posted by ayeshasadique
Try adding some oil to the ground garlic before you store it. I have never tried storing ground garlic. I make fresh as I need it. But I hav eheard that adding oil helps. Also I have seen bottled minced garlic in stores which is preserved in oil.
Try and see if it works for you.
If you have a microplane zester, it is easy to make a paste of a few cloves of garlic as you need it. Microplane zester is a very fine grater, and when you grate garlic, you will get a fine paste of garlic.
Hope this helps.
What is the difference between different types of perungaayam - powder and block and yellow and grey? which one is the best to use?
Thanks in advance :)
thnx red pepper
Hi,
I have been browsing the forum trying to get some reference on how to clean oily vessels. I use a non-stick pan for frying. Can I use vinegar and baking soda to clean it? Also, can I use the same solution to clean oil dispensers?
Thanks in advance.
Quote:
CAN ANYBODY TELL ME WHAT IS CHUTNEY DHAL?IS IT
POTTU KADALAI OR GRAM DHAL?IF ANYBODY CAN HELP ME THANK U.
riya <pspp97@yahoo.co.in>
I think Chutney dal is pottu kadalai, what is Gram dhal by the way? :)
Gramflour is besan or kadalamavu. But there are different types of gram dhal..green gram, blackgram etc
Need some tips on how to organize food in the freezer. I have lots of ziplock bags with food item, frozen vegetables etc. how do u store them? i usually forget what is there and buy another frozen veg packet.
Kz
I don't keep a lot of things in the freezer. Just meat, fish items, frozen green peas, bread bagel etc., different types of nuts, puff pastry, ginger, green chillies for emergency, home made tomato sauce/pasta sauce, popsicles....hmmm I think I do have a lot in there! :DQuote:
Originally Posted by Kz
Ok coming back to your query, how about sticking a magnetic dry erase board to the freezer, and keeping a list of what's in there? Erase the items as you take it out. Just my two cents.
Def a good idea...:)Quote:
Originally Posted by RedPepper