whats the english term for vallarai?
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whats the english term for vallarai?
ayesha, chk this link... u can see a pic + an article on vallarai...
http://www.hinduonnet.com/mag/2002/0...0400450700.htm
Made chutney out of valalrai & had it with 'aval'... yummy!!!... the valalrai I got here had a different smell when I cleaned it... the leaves were dark green & thicker than the ones we get in India... Initially, I doubted if it really is valalrai... but proceeded on to make the chutney... the chutney tasted exactly like what I have had in India... so, kindof confirmed it's vallarai...:)
is there diff varieties in vallarai keerai?... still wondering Y it has a diff smell & texture!!!...
Hmmm... still have a BIG bunch... I used up not even 1/10th of the bunch y'day... wondering if I'll use up the rest without wasting... Any recipe that uses LOTS of vallarai or those that can be preserved for sometime?...
Hey BG, made vallarai thuvaiyal-ur style, y'day... just loved it... Thanks for the recipe...:)Quote:
Originally Posted by bingleguy
No new vallarai recipes so far... I guess I'll have to make chutney/thuvaiyal everyday for the next 10 days to finish off that bunch... :roll:
Dev: I'll check my file and see if there is anything that can be made out of vallarai :) in the mean time you can send me some vallarai thuvayal :)
:D Sure, Anou... :wink:Quote:
Originally Posted by Anoushka
Can someone give me a tip to sustain the greeness of palak while cooking?
Don't cook it too long. Cook till it is lightly blanched or add it in the end.
Generally lime and its juice are used to retain the colour of any vegetable once its cut. It may work for cooking/cooked vegetables as well - can anyone confirm this please?
Thanku dev & dsath- I'll try the lime juice trick & let you know
Dev: unfortunately I have only recipe for vallarai keerai thovayal in my file!
as per the recipe here (aval vikatan)
1 cup keerai
1 cup pearl onion,
8 pods garlic
3 tomatoes
gooseberry sized tamarind ball
salt as reqd
1tsp mustard
2 tsp urid dal
6 red chilli
2 tbsp table spoon
clean the green leaves and set aside...
Heat the oil in the kadai, add mustard and urid dal for seasoning, add red chilli, onion, garlic and the green leaves. In the end add salt and tamarind and stir and remove from heat. Once cold, make a paste and it will be ready to eat :)
Thanks, Anou... Now this is a diff thuvayal recipe with onion, garlic, tomato & stuffs... Will try it out today... Thanks again,Anou...:)
Is there any thread in the Food Section that aims at nutritional cooking, which means loss of minimal nutrients while cooking? Could someone 'bump' that thread for me in case there is one. Thanks!
Alan, the simple rule is steam cooked or stir fried,half-cooked vegs retain more nutrients than deep fried or overcooked vegs... If you can grow or buy your own organic vegs, u can try to eat them raw... U'll be able to benefit a lot as most nutrients r intact...Quote:
Originally Posted by Alan
Thankyou dev- I did try Vegetable gardening for a while but gave it up because I had to use insecticides for the plant diseases. So then, what was the point?
Anou, tried your version of vallarai thuvayal... it went well with dosai & chapathi too... Thanks for the recipe...:)
Thanks Dev :)
Alan, once you wash and chop up the greens, add turmeric & a pinch of soda bicarb or wet lime (chunnaambu, which is used for smearing betel leaves)..and enough water and cook with the vessel closed. The "pinch" is really, really a pinch..at the most it'll occupy the very tip of a teaspoon! Try using a maththu (wooden churner, have you seen the contraption they use for separating butter from curd? Looks somethihg like that but without the grooves. It should be available in any old fashioned crockery shop) to mash the green. It tastes better than using a mixie to grind up the greens.Quote:
Originally Posted by Alan
If you want to retain the colour of vegetables while cooking, turmeric does the trick. Add it once you place the vegetables in the pot. Of course, not over cooking also helps..
Shoba
Shoba,
You might be wrong.
Only adding a little sugar in Greens before cooking retains the colour. I use this trick for green peas, Beans etc also. Try adding some and let me know.
Nichiro
Adding sugar might be an alternative way...but I dont think I'm wrong Nichiro, as I've been doing what I advised, for the last 16 years...and it has worked without any problems...Quote:
Originally Posted by Nichiro
Shoba
I used your method in early seventies but since learning this Sugar trick, I found that sugar gives natural bright green colour and actually enhances green colour. Try it.
A diet question: I am allowed only Marie biscuits, as I am on a diet. But since I love biscuits, I've been really hogging on these- I eat like 6-7 of them in a go- Q: Will I gain weight if I eat Marie Biscuits like this?
Alan, the packaging usually indicates % & grammage of carbo, fats etc., Check the label to see for per serving how much fat there is, and from there you'll know.Quote:
Originally Posted by Alan
If you're hogging, is it bcoz your stomach is hungry or your mouth is hungry-I'm not joking, by the way..
Shoba
Yes, I understand- I should be having just 2 but I keep having these- I think I have lost my will power- *sigh*- I love munching , so I guess the mouth or rather the 'mind' is 'hungry! lol!
Quote:
Originally Posted by priya chandrasekar in a email
Dev: I tried your Mom's sundakkai kuzhambu recipe and it came out well :) Thanks
glad U liked it, Anou...:)
I made some murruku and left some of the maavu in the fridge and it became sour. Can i do something else with the maavu or just throw it in the bin?
No problem dsath,
Add a pinch of soda if the mavu is less , a little more if it is more. Mix it well . Prepare the murukkus as you did before. They will come out crisp and will taste good and not sour.
Nichiro
Many thanks Nichiro. Will try it out today.
I have made aloo palak just twice and both the times it came out well except for the 'raw taste' of palak.
I boiled the Palak (not in Pressure Cooker)really well, ground it and then added to the spluttered jeera & sauted onions and again stirred for 20-25 mts. Then added the masalas , water and boiled potato pieces and kept on fire until the mixture boiled really well. Yet, it has a slight raw taste of Palak but the Aloo Palak or Paneer Palak got from hotels do not have this taste.
What is that I must've missed to add?
Hello! peekaboo! :D
Why isn't anyone coming to my rescue? ayesha, dev, Redpepper?
Sorry Alan... I have no clue what goes wrong with ur palak recipe... :roll:
I had some hope u would be of help, dev! Why isn't the raw taste going away? Do u add lemon juice or something?
try this recipe(by Ayesha)...
PALAK PANEER
spinach - 1 bunch, cooked and pureed
oil/ghee - 4 tbsp
cumin seeds - 1 tsp
onion - 1, chopped
tomato - 1, chopped
ginger garlic paste - 2 tsp
chilli powder - 1 tsp
paneer cubes - 1 cup
ginger juliennes
1. heat oil and add cumin, add onion and ginger garlic pastes.
2. when brown, add the tomato and spices.
3. when tomato is cooked add the puree and paneer. cook for 2 minutes.
4. garnish and serve hot with rotis
note:
variations can be made to make it a miloni subzi by adding one or more / all of the following:
sweet corn
capsicum
mixed vegetables
Hmmm I've had raw taste of onions before but not raw taste of palak. Now I use finely minced onion instead of onion paste. That solves my problem. Try blanching the leaves a little longer and see if it solves your problem.
Yeah, should try that.........I wasn't boiling too much so as to retain the nutrients in palak esp iron.
Yeah, B has taken a sudden fancy for idlis. She's eating idlis for breakfast & dinner. We used to buy the ready-to-make idli batter because we don't have a grinder.
But because she's preg, I don't want to buy ready-made batter.
Can someone advise the corect ratio:proportion of rice & urad dal and also the soaking & fermenting time. Also, is it ok to grind the rice & dal in a mixie?
Thanks Everyone!
Hi
I used to make idli in the ratio of 5:1, 5 cups rice and 1 cup urad dhal whole.
grind finely and after fermentation, next day mix it bfr use and then remember the batter should not be too thick which gives u harder idli and the batter should not be tooo thin, if so the idli will be like dosa, means that thin..
just steam for 10mns to get softer idlis
and if the quantity of urad dhal whole is too much,then idli will be very soft and thin and if the quantity of dal is low , idli will be hard.
Grinding idli batter in mixie doesnt work with me, i didnt get softer idlis when i make batter in mixie, better use grinder.
hope this helps
san
Hi Alan
Congrats!I am really touched to see your motherly affection towards your wife. :thumbsup:
Yes.. actually you can grind idli batter in a mixie.I do it.
Some tips:
1.Make sure it is a mixer grinder which supports some heavy duty grinding cos the motor gets hot and needs constant monitoring.
2.The ratio of rice:urad dhal is 2:1.You need to use more urad compared to wet grinder grinding ratio to get soft idlis.
The remaining proc is the same.. fermentation etc
Regards
Sowmya