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hi
I have a basic doubt. I normally gring flour separately for idli and dosa. For idli I add only Bolied rice and urad dal and a spoonful of methi seeds and grind. I let it fermet for about 8 hours or so..it comes out fantastic..very soft idlis
But for dosa i add a little boiled rice and a little raw rice along with urad dal. The results are good. But I was wondering if i should let the dosa maavu ferment too. I normally do ferment it.. but should you?
Thanks
No doubt you should ferment dosa batter aswell...
hi sangeetha,
i use the same batter for idli and dosa. i use mixie to make the batter. This is how i make the batter.
Soak 4 cups of ponni boiled rice with a tsp fenugreek seeds and 1 cup of urad dal overnight. next morning u can grind the urad dal first and then the rice with fenugreek seeds. mix the two batters. i get soft idlis and very good dosas.
I add a handful of aval / poha (and also a handful of cooked rice) to the rice and I get lovely dosas/idlis... :)
hi all,
i've got some puff pastry this week and i have'nt done any veg puffs before. could anyone tell me how to make good veg puffs with it. thanx in advance.
VEGETABLE PUFFS
i hope u are talking of frozen pastry....
thaw , roll out and then cut into squares or the shape u want...
filling:
Boiled Potatoes - 3, mashed
Green Peas - 1/2 cup, if using fresh, cook beforehand
(u can also use a mix of veggies)
(boiled eggs cut into half can also be used / or u can chop the eggs, mix with ur veggies and use)
Oil - 2 tbsp
cumin seeds - 1/2 tsp
Onion - 1, chopped
Green Chillies - 2 or as needed, chopped
Ginger-Garlic paste - 1 tsp
Turmeric Powder - 2 to 3 pinches
Red chilly powder - 1/2 tsp.
Garam masala - 1/2 tsp
coriander powder - 1/2 tsp
cumin powder - 1/4 tsp
Coriander leaves chopped - 1 tbsp
Lemon juice - 1 tsp
Salt - to taste
1. Heat oil and add cumin seeds to splutter.
2. Add onion ,ginger-garlic paste,green chillies and salt and saute.
3. Add all the masala powders and fry. Add mashed potatoes and green peas and mix well.
4. add coriander leaves and lemon juice.Mix well and keep aside.
Now just put the filling in the rolled out pastry sheets . After the filling is done fold it over and stick the ends together using water .
5. brush with beaten egg and bake in a preheated oven at 350 F for 15 to 20 minutes.
while doing to potato fry.. is it necessary to boil the potato before frying??..
i tried without boiling it went on for 45 min but the taste was really gud..
what i do:
1)peel potatoes.. cut into small pieces..
2)heat oil in vaanoli and fry potatoes.. add chilli powder and salt.
what shud i add extra to make the taste different..
sila veetla .. oru maargama seyraanga.. remba nalla irrundhuchi..
i have also seen in some houses they add turmeric.. what else shud i add
:roll:
kb: I make potatoes a few different ways, one is what you said with turmeric as well...
One way is - boil potatoes, and then add oil in the frying pan, add all the seasoning ingrediants like mustard, curry leaves, urid dal, perungayam, etc, ginger - garlic paste, chilli powder, turmeric powder, fry a bit and add the chopped boiled potatoes.... add salt and mix it well till cooked properly, you can add peas to this too...
Or you can boil potatoes (don't over cook them)... cut them into wedges, add oil to the frying pan, add chilli, turmeric and corriander powder, fry a bit, add the wedges and fry well and crispy and add salt to it...
thanks .. i will try the second one :D :D
hi ayesha,
i meant the frozen pastry only. thanx for ur recipe. will try it out asap .
tiffin box lunches : i always wonder what to pack for my hubby's lunch. foods like sambar rice, kulambu rice are tasteless when they are mixed in the morning and taken during lunchtime .Mixed rices(tomato rice, lemon rice etc) cannot be given on a daily basis. (once a week, maybe). can anybody suggest some nutritious rice varieties for packed lunches?.
Any other ideas?
bought something called "diabetic brown rice"
grains looked long, so tried making pulao as normally done, found out they were not cooked, when cooked some more, turned out mushy, but alas still seemed not cooked when eaten; kind of like eating whole boiled wheat... :(
any help here?
hi all,
no suggestions for my tiffin box lunch :cry:
Vaanoli means Radio. Its vaanali.. :DQuote:
Originally Posted by kb
How abt kitchadi(diff dhal+rice combos) varieties + some veg subzi, veg pulavs+ steamed dhals(like sundal) etc... You can also try carrot rice, cabbage rice , beetroot rice etc... Chapathis with semi dry curries/dhals are good for lunch box...Quote:
Originally Posted by Tharuna
thanx dev will try out what u mentioned
Guys,
"Ulundhu" is good for health? Can anybody give me the calorie content in it?
Nobody there to answer my question :huh:
ur question needs lotta thinking :oops: i think :?
ok :lol2:
It is very nutritious and is recommended for diabetics, as are other pulses. Though very beneficial in limited quantities excessive intake causes flatulence, which some sources claim can be prevented by adding a little asafoetida, pepper and ginger in the cultinary preparationsQuote:
Originally Posted by Sanguine Sridhar
Source - wikipedia
Thanks RD! :P
Dear Sanguine Sridhar!
Black gram is actually good for health. As it has highly protein contents, it should be combined with other cereals to make food varieties like Idli, dosai, kanji etc. It helps to lower the cholesterol levels as well as the diabetics. It is a very good natural medicine for the urine infection. Black gram must be soaked in lots of water for an hour. If you drink the soaked water, the urine infection will immediately disappear! In native place, mothers will make Kali with it and jaggery and give it to the teenage girls so that their hip bones will become stronger and be helpful in their delivery time.
most of the dhals have abt 350kcal for every 100 gms(raw,uncooked)... for more info chk http://waltonfeed.com/self/ntr6.htmlQuote:
Originally Posted by Sanguine Sridhar
Very informative...please read...
http://www.health.gov/dietaryguideli...ent/DIETGD.pdf
Thanks a lot Mrs.Mano and Dev! :)
Quote:
Originally Posted by Query thru Hub mail
Once I saw an easy, interesting recipe for making mysore pak in microwave oven in this section. I forgot to copy it. Can anyone please help me find it?
Easy and quick Mysore pak:
Gram (besan) flour 4 spoons
Sugar 8 spoons
Ghee 5 to 6 spoons
Milk (condensed/evaproated/half and half/ regular whole milk) 2 spoons
Fry gram flour in microwave for 45 to 50 secs.
Mix flour and sugar and then add ghee followed my milk, mix everything and then keep in microwave for 2min 15 secs.
Once done immediately transfer it into a plate which is already coated with a layer of ghee. And after 5 mns make pieces even though it has not solidified completely.
Leave it outside or in freezer for 5 mns and take out the pieces.
Soft mysorepak ready, if u need hard mysorepak keep it for few more secs.
Easy and quick sweet ready in 10 mns.
I tried this recipe but it still had the raw smell & taste of kadalai maavu... I guess I shouldve roasted it for few more secs... adjust the timings depending on ur MW power...:)
Thank you very much, dev! I am beginning to chart out an easy plan for a grand Diwali!!!
Oh!!!... Idhai ellam vida easy kadaila vaanguradhu...;) :lol:
Chk out these links,
http://vcuisine.blogspot.com/2007/10...olate-and.html
http://vcuisine.blogspot.com/search?q=palgova
http://cooking4allseasons.blogspot.c...th-sweets.html
:noteeth:
I am planning to make Arasi Adai ( Never make before). Can someone help me to translate these ingredients in Tamil or Malay. :oops:
channa dal, thoor dal,urad dal , Hing and Haldi.
channa dal = konda kadalaiQuote:
Originally Posted by yosh
thoor dal = thuvaram paruppu
urad dal = ulundhu
Hing = big wound = perungaayam :lol:
Haldi = manjal
why 'big wound' maams? :roll:
Thank you Nov and NM. :notworthy:
peru = bigQuote:
Originally Posted by NM
kaayam = wound
:sigh2:
Oh, thanks. :D I thought it can be used for healing big wounds :oops: :oops:
Hi Dev, how do you roast flour in a microwave? wouldn't it easily get burned?
I feel like trying out this easy mysore pak, but I think I would roast besan on a pan-stove top method. Then proceed the rest in the microwave.
Quote:
Originally Posted by dev
I think channa is konda kadalai andQuote:
Originally Posted by NOV
channa dal is kadalai paruppu.
Edhu sari ?
Hello I need some help.I have a party tomorrow and I need to know the certain quantities.
there are 14 adults,6children ages3-7
I am making chappathi and rice(sona masoori)
approx. how many cups of unccoked rice I need to prepeare?
is 3/4 cup for one person too much or too little.
cup is the std measuring cup we get in walmart .
and what abt quantities of curries.
I am making aviyal,daal,a veg fry and moru kuzhambu and also a stew for chappathi.pls someone who has experience advice me on this.how many quarts I need to prepare each curry ?will 2 quarts of each be enough.there are 5 curries for rice along with pappad,pickle etc.
dessert is payasam.I thought of making 4 quarts.
pls reply ASAP.
desperate cook