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I have a sticky pad stuck on the fridge - Just a bunch of post it notes, I keep adding to the list as I notice things missing and then it is easy to take it to the shop and just buy what is needed - another advantage is that I don't buy anything that is not needed :)
Kz,
Here are a few helpful article on how to organize ur kitchen-
http://www.ivillage.co.uk/homegarden...693561,00.html
http://ourhouse.ninemsn.com.au/ourho...ips/04/411.asp
hope they help
hi kz,
this happens to me too esp. if a packet is only half used. i forget this and promptly buy a fresh one. i use the giant clips that you get at the store and bunch these half opened pkts together. that way i can maintain some order . these clips r quite handy too even for closing those big chips bags.
rain
Thankyou RP, Anoushka, Sowmeia and Rain.
How do u keep them inside the freezer? i stacked them on the freezer door, the new packets are neat to stack on top as they are flat. how do u store home cooked frozen meals?
RedPepper how do u make pasta suaces? i use tomato sauce and some herbs etc but can we freeze the sauce made out of canned tomato suace? how long do u freeze? in ziplocks or containers.
Kz
Kz: I make white sauce for pasta...
One ounce of butter + one ounce of plain flour (you can also use rice flour) together in the pan, and keep stirring it till you feel it is cooked, to it add a pinch of mustard paste or powder, a tiny bit of tomato sauce and slowly add milk and stir to avoid lumps. Cook well!
To add richness to the above sauce, u can add grated cheese after adding all the milk (i don't add tomato sauce to this one). This sauce can be mixed with pasta and some veggies and baked in the oven till the top is golden. My kids love it.
For freezing homemade things i generally don't use bags, but some freezer safe boxes that are available in the markets.
dsath: you are right, I mix the sauce with pasta and veggies add grated nutmeg, dried herbs, etc and put cheese on top and stick it in the oven till golden brown... yum :)
Can i fry paneer today and use it tomorrow for making the curry?
Thankyou Anoushka and dsath. will try the white sauce.
dsath, u can store the fried paneer in fridge for next day use.
Kz
How does the majority of the world likes its egg boiled, hard, soft or half? All 3 categories are in our family loving it boiled for very long, just long enough, just started boiling( the shell can't even be removed, only the white yolk would have started to thicken, the shell is partially opened like a cup & the contents eaten with a spoon!!!).
What is the optimum time for boiling an egg?
PP madam :) I don't eat egg anymore, but I used to love the soft or half boiled ones where I could just open the top bit of the shell and scoop the rest of the egg out :) I also love spanish omlettes :)
Anyone know where I can use mace & star anise? I have plenty of that and I don't know what to do with them... thanks :)
Mace goes well with all sweets like halwa, kesari, jaggery pongal. A pinch added to beeda is great!
What is star anise? Do you mean 'anaasipoo'? It is an inseparable, almost, spice from cinnamon & cloves when we prepare masala paste or for whole masala seasoning .
Thanks pp madam :) I think star anise is anaasipoo, it has a strong smell and smells somewhat like saunf. I'll try your suggestion the next time :)
I bought a packet of fresh sunakkai... But I don't have any recipe on hand which uses sundakkai... can anyone pls post a recipe for Sundakkai kulambu???...
Oil mithakkum poondu, vengaayam thaaLiththa kaduku poriththa pulikkuzambu yummy!
Dev, Ayesha had given her mom's recipe for Sunddaikai kuzhambu here http://forumhub.mayyam.com/hub/viewtopic.php?t=6512
what is sundakkai called in english?Also please let me know what these kerala veggies are called in u.s?
padavalanga,kumblanga,mathanga.chena
thanks
:) @ PP mam...
Thanks dsath... am gonna try it out today... Got my mom's recipe as well, y'day... not sure which one I'll try...:thinking:
padavalanga- Snake gourdQuote:
Originally Posted by tint
kumblanga- I guess it's the big cucumber...not too sure
mathanga- pumpkin
chenai- yam
kumbalanga is ashgourd I guess.
Hey..what is Plain flour? Is it the same as Maida or is it different?
hi,
kumblanga in U.S stores is also found as winter squash.
All purpose flour is maida not so sure about plain flour.
btw, what is sundakkai in english or other lang?
It's called "turkey berry" in english... chk these links...Quote:
Originally Posted by rain
http://aquat1.ifas.ufl.edu/soltor.html
http://www.fs.fed.us/global/iitf/pdf...key%20Berry%22
give it a try if U get fresh ones... sundakkai kulambu is very tasty... made it y'day(mom's recipe) & we just loved it...
thanks dev :) for the info. and link. i will keep a lookout for this veggie now.
rain
Dev, unga ammavOda sundakkai recipe inga post paNNungaLEn please :)
Kandippa Anou... here's the recipe...
Sundakkai kolambu(Mom's recipe)
Fry in 1/2 a tsp of oil(gingelly oil) until golden & fragrant & grind to a fine paste:
kadalai paruppu-1 tbsp
jeera- 1 tsp
cori.seeds-2 tsp
venthayam-1/4 tsp
pepper corns- ½ tsp
dry chillies- 2
curry leaves- 1 sprig
coconut- 2 tbsp
perungayam powder- no need to fry
Pan fry the sundakkai(slit) in around 2 spoons of oil until it turns whitish. Add the extract of an amla sized tamarind & let boil.(needn't boil for long) Add the paste & cook(let boil for sometime-say 15 mins or so until the sundakkai is cooked). Add 1/2 - 1 tsp sugar, 1 tsp coconut oil, rice flour-1tsp or as req. chk seasoning & adjust. Let boil for a couple of mins again until raw smell of rice flour is gone & a nice aroma is released. Serve with plain rice.
Note:
Measurements are not very accurate... pls use your own judgement... Mom just told me the ingredients & I made it to the above measures... Serves 2...
the addition of sugar give a nice taste to this curry... it also offsets the bitter taste of sundakkai...You should be able to taste the sweetness of sugar, the sourness of tamarind the heat from chillies... should be bit spicy...
Cooking it on low flame for a longer time gives the best result(atleast the last 5 mins)...
You can take it off flame once the house is filled with a nice aroma of the curry...;) :)
Don't make this curry too thin...
Dev ... fried sundakkai yaa ?illai pachai yaa ?
i prefer pachai sundakkai arai puli kuzhambu :-)
it's the fresh pachai sundakkai...Quote:
Originally Posted by bingleguy
wow !
i believe we have to break open the sundakkai before cooking it ... i dont know why they do it .... ?
can u tell me dev ?
Hey,
I bought a BIG bunch of vallarai keerai y'day...couldn't find a smaller bunch... I make only chutney out of it... Any other recipes using vallarai pls...
yeah... I slit it into 2 before cooking... I guess it's to fasten the cooking process & maybe to get a better taste & aroma of the sundakkai in whatever dish that u make...Quote:
Originally Posted by bingleguy
& for those new to sundakkai, pls keep it immersed in water after it's cut, as it tends to turn dark otherwise...
ennai yil vadhakkiya pirangu ....
ulumtham paruppu ... molaga vathal... perungayam vechu .... thogaiyal pannalaam dev ......
infact vallarai keerai moooolaikku nalladhu
ya .... tis important to keep sundakkai immersed in water ..... also instead of slitting it one by one ... u can even choose to spread it in a plate and hit it to break it open with some object ....... this will reduce time ! wat say dev ?
yeah... but I like to slit it, though it takes time...especially if it is pinju sundakkai...Quote:
Originally Posted by bingleguy
Thanks BG... mom used to make a raw chutney...ie vallarai keeraiyay vadhakaamal... will try out ur recipe too... should I add onion, garlic, tamarind,coconut to it?...Quote:
Originally Posted by bingleguy
here's my mom's recipe...
Vallarai chutney:
20-25 vallarai leaves. No stem pls. 6/7 pearl onions, 1 piece garlic, 2 tbsp coconut, 1 small ball of tamarind.
Dry fry 1 tbsp of thuvar dhal & 1 or 2 dry chillies until reddish. Grind the above & the fried stuffs with salt to a bit coarse paste. Goes well with dosai, white rice & most of the variety rice...I like it with chapathis too...
thanks for the recipe dev :)
Most welcome, Anou...
BG, just called up mom & she told me that we can use vallarai keerai in paruppu... like we make methi dhal etc... have u ever tried this?...