However, I would advice you to pre cook the peels in hot water and then put in preserve or else, your peels will become leathery.
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However, I would advice you to pre cook the peels in hot water and then put in preserve or else, your peels will become leathery.
Hi Surya!
This is the recipe for Kothu Parotta taken from Tamilnadu Delicacies. Hope that this comes up to speed for you!
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.
I require help with making phulkas. The ones that I make are soft and they puff up perfectly as well.
The only thing is that as they puff up, they tear on the thinner side. Is it okay if this happens, or is there any way to avoid it?
Also, they sometimes stick to the stand on my stove (when I put them directly on the flame with my chimta) and get ripped. Is there any way to avoid this as well?
I would appreciate any inputs on these points. Tx in advance...
Hello Thattai,
Please click on the following link to get exact method to make Phulkas.
http://www.hemant-trivedis-cookery-c...cks.html#tip22
About the chimta, I presume that you are using a chimta which had a width of about two to three centimeter.
You need a chimta made of wider width of about four cms.
Try and get a Phulka chimta from any Gujarati grocer/store and ask for "Rotli no Chipiyo".
Leemme know if you got it or not.
On second thought, you can buy a stainles steel serving chimta available in all US department stores which are used to serve salads etc.
Thattai!! Thanks!!! :D :D :D
My first attempt failed disgracefully, but I had the courage to try again, and it came out gr8!!
Thanks dude! :D
Hi Surya,
It's great that your kottu parotta turned out wonderfully... but ur thanks should be directed to Mrs Mano who contributed the recipe in her TamilNadu Delicacies thread... :)
Hemant,
I'm pretty sure that I have the right chimta as i live in mumbai... but they tear even as they puff up and even before I grip them to flip them over... and my mom and sis get perfect results with a similar method of kneading and preparing them...
Anyways, I will try ur recipe for phulkas and see what happens. that will be in a couple of days as I am not home for the weekend, but will let u know what happens...
PS: tried ur tadka dal last night - it was a BIG hit with my hubby... thanks for the recipe... :thumbsup:
Thattai,
Thanks for the feedback of Tadka Dhal.
Try phulka method. You will get nice ones.
Thattai,
i saw ur recipe for Kotthu Parota...seems yummy...but what kind of Parotta do i use??...is it the Malaysian kind??..i mean the layered one??
What is the nearest substitute for khus-khus?
Hello Vidya,
Gingely seeds or Til is the nearest substitute for Khuskhus.
Dear Malligai,
The foll is the recipe for parotta as given by mrs. mano in the tamilnadu delicacies thread that can be used for making kothu parottas. I do not know how close this is to malaysian parottas...
In hotels they do not add soda bi carbonate, and baking powder when preparing Parottas. Here is the recipe for layered Parottas.
PAROTTA:
Sieve 1kg plain flour. Add 1 egg, ¼ cup oil, 2tbsp sugar, ¼ cup milk and ¼ cup ghee to the flour and mix well. Knead to a smooth dough by adding enough water. Keep covered for three hours. Pat and knead well again till the dough becomes very smooth and elastic in nature. Make orange sized balls from the dough and roll out in to thin chappathi.
In hotels, the professional cooks will make it flip in the air to a very big transparent circular layer and then they will fold it and roll into round balls again. We could do like that only if we are trained in it. So we can fold the chappathi like saree pleats and then make it into a ball again. Spread ½ to 1sp oil on the ball and keep them covered for some time. Then pat the ball gently on top and flatten into thick parottas using the hands. Heat the tawa and cook the parotta on both sides. After removing it from the tawa , press and pat on the sides to loosen the layers with a neat white thin towel when it is hot.
Hope that this helps!!
Hello foodlover,Put it in the diswaher. It will work.
Hi,
Can someone give me the recipe for bread upma please.
Hi!
Can anyone share the ways in which sprouted garlic can be used?
Hello Thattai,
U mean Green garlic sprouts or garlic which sprouts at home after some time?
If it is green garlic(Spring Garlic), it is best used in Baigan Bhartha.
can anybody tell me where to get(other country grocery stores) white stem of Banana.
Hi Hemant,
I am refering to the sprouted garlic that we find ready in the shops. I have noticed them all over the place this winter. How does one incorporate them in Baingan Bhartha? Also any other ways to use them? Does one chop the garlic and the sprouts? And will they be very strong in flavour? That's a lot of queries, and I would appreciate your response. Tx!
Hi!
Could anyone tell me what would be the equvalent of Mexican Green and Red Chiles in the Indian Market.
I have come across some easy mexican recipes using these, but can't figure out what they would be here... can we use the bigger chillies we get for making bhajjias?
Can someone suggest recipes which uses cooked rice & curd? I have huge quantities of both, and have already made mixed-rice dishes, and used the curd for koottu, aviyal varieties, lassi & mor.
I posted my query on separate thread ("Left overs"), and on Mrs Mano & H.T.'s Cookery corner. I'm desperate as I dont want to throw away the rice & curd.
Thanks a lot!
Shoba
Hi Thattai,
Check out this site, it will give u some idea:
http://www.foodsubs.com/Chilefre.html
Hi Tomato,
Tx for the link. It was quite informative.... but I am still unable to figure out the equvalents in Mumbai markets as these names are not common here, so any further inputs would be of help...
Hi
Can some one tell me how to make good sabudana khicidi? Mine always comes very sticky or unsoaked. Please help!
VS
Hi
Can some one tell me how to make good sabudana khicidi? Mine always comes very sticky or unsoaked. Please help!
VS
Hi friends,
Recently, went to chennai and saw a sweet called Horlicks mysore pak. I loved the taste too! Any of you, any idea how to make it? The dark color of the sweet-still stays in my memory..
Thanks in advance.
what about Indian brewed beers, and beer hybrids (mix of beer and other ingredients)? do they have anything like B(E) there? that's the new Bud brand with ginseng, quarana, and caffeine added......I love it.
Hi,
I want to try Ribbon pakoda. But I dont have the murukku achu. I live in USA. Can anybody tell me whether I can get the achu in indian store and is it worth buying it. I mean anybody have like that one and tried already?
Thanks!
If it's expensive in Indian Stores, try using a pastry bag with a flat tip like one of these depending on the thickeness of the ribbon pakoda you want, you can also try star to make murukku: http://www.kitchenkrafts.com/product...oduct=DT0044PAQuote:
Originally Posted by Inimai
Hi All,
I tasted pumpkin sweet of north India probably from calcutta or agra. I don't know the name of the sweet. But it is made from white pumpkin cubes. Like they soked the cubes in sugar syrup. It was so yummy. Can any one have the recipe or name of that sweet? Thks.
No recipe, it's called Agra Petha/Peta. Googling should yield you some recipes, though.Quote:
Originally Posted by kavithasenthil
Hi Shanta,
Thanks for the idea! I'll try this one.
Quote:
Originally Posted by shanta
Hi,:wave:
When I was in India I used to make pulkas and were really easy to make and eat. After coming to US , I have stopped making. The reason here it is the electric stove and am not sure if we can make it on them. Can anyone help??? Has anyone tried or made pulkas with the electric stoves??
Anitha
Hmmm,
That is definitely going to be a difficult task. Why dont you buy a two flame gas stove from an indian store and keep it on your existing electric stove(ie if you are renting)I know it is not a pretty sight. But then you dont have to sacrifice eating phulkas. Otherwise if you have your own house, invest in a gas stove. You will never regret it.
hi svasu_ani,
i make phulakas using electric stove...in Indian store u get a grid kind of thing(circular or rectangular) made of metal- u have to place that over the electric burner and switch on the stove-and follow usual method of making phulkas-when u r ready to put the roti on the flame -put it instead on the grid which is heating up! u get phulkas like we get using a gas flame! one thing to make note of is u need to use tongs which have a non-stick tip (not the plain stainless steel ones we use in India) to remove the phulka from the burner!
hope this helps!
:wave: svasu_ani
i had the same problem....u can just use a thick cloth to press phulka on the tava itself....if it is evenly flatenned, then it will come out just like a phulka...if u remember seeing an old ad for atta, it shows this technique...
Hope that helps
Hi,
Can we substitute whipping cream in place of malai or cream? Is it (malai) available in store? or How to prepare malai at home?
Hemantji/Mrs.Mano/anybody please clear my doubts!
Thanks!
Hello Inimai,
Best way to prepare Malai at home is boil milk in a wide mouth vessel and periodically remove top cream (Malai after it starts hardening a bit.
You can substitute whipping cream in place of Malai but Malai has its own taste and you can't substitute that.
Hemantji,
Thank you ! I am planning to prepare malai kofta (as per your recipe). I was asking about the malai for that only. I will let you know how it turned out.
Inimai
Quote:
Originally Posted by Hemant Trivedi
thks
Thankyou Shanta.Quote:
Originally Posted by shanta