Hi,
Thanks for the idea. Can you be more specific abt the grid? Is it similar to the one in India which is placed on the gas stoves above the burners?
Anitha
Quote:
Originally Posted by di
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Hi,
Thanks for the idea. Can you be more specific abt the grid? Is it similar to the one in India which is placed on the gas stoves above the burners?
Anitha
Quote:
Originally Posted by di
Hi,
I have a question though not directly about food, it is about cleaning or washing a vessel.
I use a vessel to make tea/coffee/boil milk,etc., though I wash it daily after use, it still has some thick coating (adi pudichu iruku - in tamil) in it due to continuous usage for boiling of milk, heating tea, etc. Due to this electric coil stoves the excessive heat makes food to form coating inside the vessel :x
I tried soaking it in hot water and then washing it using dish liquid. No use. Everytime I have to scrape the coating with knife after soaking for hours together. Even then not of much help. :?
Is there any easy way to remove it using any liquid?
Thanks in advance,
Nalabaagam.
hi svasu_ani,
am not sure wht grid u r talking abt that is used in India!
anyway did some web search and found this website which shows the picture- it is the roasting grid( first one) ..
http://www.ishopindian.com/shop/cata...-p-2-c-68.html
HTH!
Hi Nalabaagam,
Just my suggestion-I boil milk on stove for preparing curd only. That too, keep the gas in sim though takes a long time. In this way, you can escape from this problem.
For making coffee, I use microwave and for tea, prepare decoction on stove and heat the milk in microwave.
coming back, fill up half vessel with water and add 1 tsp of baking soda and some drops of washing liquid, let them boil on stove for some time. Keep aside and after a few mts, empty the vessel and use SOS to clean the vessel. Though it will not go away in one attempt, will definitely see some improvement. Let the vessel get dry. Now, the black stain will loosen up a bit and use the regular scrub with liquid.
Will take some time, but this method works for me.
Back at home, my house servant maid used sand to remove the black stain. If you want, put on yr gloves and try. Have not tried this.
Good luck.
Hi R,
Thanks for your message.
I am heating milk using microwave only if we are going to drink it as it is. But for making coffee or tea, or for making curd, just heating in the microwave doesn't seem to be sufficient. It needs to heating to the boiling stage.
Otherwise, by the time I add sugar and coffee decoction to the milk, it turns from hot to warm/cold and the coffee doesn't taste so good.
Coffee-na sooda kudicha dhaaney :?:
Also, I have noticed that warming or heating milk in the microwave, it doesn't get heated uniformly. Milk on the surface of the cup remains hot, but at the bottom of the vessel it is not warm too.
Coming back to your tips, I will try the baking sode and dish liquid together. Let me see.
I wish I get good kora kora sand or saambal (ash) here so that I scrub and wash like the servant maids back home. :(
Regards,
Nalabaagam
For coffee, that is news to me. Becoz in 1 min and 30 sec., in my MW, the milk will start boiling(could see the bubbles).
Is there any problem with yr MW? One of my friend use to tell that she is using MW for curd making. I can ask her and let you know, if you want.
SOS is really a good one. I used it for my irumbu vanali (you know how tough to remove the stain in that kind of vessel).
If you have any plain area with soil/sand, that will do..cant go for aathu manal here!
Bye.
Hi R:
Whats SOS?
If you are in US, you can find SOS in american stores in the detergent section-next to scrubs. Basically, it is a stronger scrub than our regular ones. It has soap and metallic wire in it. The name of this scrub is SOS which comes in a box.
Hope this is enough.
Thanks... :)
Quote:
Originally Posted by di
Dear Nalabaagam
Why not use a non stick small sauce pan to heat milk etc? You can just use a soft cleaning cloth to clean it. Saves you a lot of trouble. Milk is much tastier when heating on stove.
Shanthy
Does Curd Uppuma and Puli (tamarind) Uppuma have the same texture and appearance as the regular Uppuma, or are they more like kali?
Shoba
Is par boiled rice the same as ponni rice?
Can we use ponni rice to make idli, dosa ....
hello tomato,
par boiled rice means pulungal arisi in tamil. Ponni is the name of the rice and it can be raw or par boiled.
In india ppl won't use ponni rice for making idli,dosai. I live in usa and tried ponni rice for making idli and dosai and am getting very good doasi and idli.
Hi R,
I picked up SOS recently after reading it here in the forum and it worked good. The plates around the stove were filled with so much stains and grease and I usually used to soak it overnight and scrub it in the morning with knife and all...it was too tiring..When using this SOS I didnt have to soak, just washed the plates normally and the stains came out clean....It worked on really good...
Thanks...
Anitha
Quote:
Originally Posted by R
Does anyone know the recipe of hurigalu, a very common snack among kannadigas. It is a mixture of roated/toasted nuts. Thanks.
:( Hai friends,i am padma living in uk.i always have trouble in fermenting idli batter.i tried all possible ways but still it takes oneand half days to ferment.I am really fedup.I even tried baking soda but no use.please help me.bye
After mixing the batter with hand for 5 minutes, put it in a warm oven overnite, you don't have to keep the oven on, switch it off after it's warm enough to start frementation, it will do it's work as the oven gets cold once it gets a head start - just make sure the oven's warm and not hot otherwise the batter will start to bake. :)Quote:
Originally Posted by padmaravic
can anyone tell me the recipe for masala kadalai?
Can we use the readymade rice flour for making Thattai? I am confused that for what are all snacks (murrukku, seedai,etc) we can't use the readymade rice flour.
Please somebody clear my doubts!
Thanks!
Hello Padmaravic,
Posting from my site,
REASONS FOR IDLY AND DOSAI MAAVU NOT GETTING PROPERLY FERMENTED
1) Both batters need Bio activity .So if there is not enough bacteria/Fungus/Yeast present in the batter, the maavu will not ferment or will not ferment properly.
2) If you are using chlorinated, Iodised water or bacteria free water or Ozonized water in your house, you will not be able to get proper fermentation in batter as all these chemicals have residual disinfection property.(except Ozone) .
3) If the atmospheric temparature is less than 20 degrees, the maavu will not ferment properly and if it ferments, it will take very long time and the quality of Bioactivity will be bad.
4) If you keep maavu for fermentation in cold place like verendah during nights, the fermentation will be poor.
5) If you are a stickler for Hygene, you are sure to have a poor fermentation.
6) If you wash rice and Dhall too much before wet grinding and if you are using safe water, you will have fermentation problem.
7) I have seen some people using curds or buttermilk to induce fermentation.This is absolutely bad.Lacto Bacillus is a bacteria which does not allow other bacterias to flourish and makes a moonoculture.Hence the fermentation is very different and not proper.
8) If the water is acidic , the fermentation will be poor.
SURE-FIRE WAYS TO INDUCE FERMENTATION IN IDLY AND DOSAI MAAVU
1) Use Saved idly batter .(This is the basic rule if you live in cold countries)
2) Use only common non treated water.(Don't worry, all the Bacterias will die when you steam cook)
3) After wet grinding, keep the batter in open air near plants or in Balcony for atleast 30 minutes.
4) Ensure that you keep the batter at an ambient temp. of 25 to 30 degrees.If you live in cold places, use the following trick.
" Fill up the batter in a shopping bag(thick plastic of white colour only).Tie up the bag loosly and keep it in a bucket full of warm water (30 degrees) when you go to sleep.When you get up in the morning, the fermentation would be complete."
5) Keep the batter in the preheated oven (and put off) for the night .
6) Add about an ounce of Lager or a Good Beer to the batter.
7) Add a quarter slice of bread .
8) Add little grated cheese .
9) If you have Chillies with blackened stalk in your fridge, they would induce fine fermentation.
10) This is the most unfailing method.
Keep a slice of wetted bread in open near a window for one hour .Crumble it and keep it in warm room or sun for some time.During the evening, add a quarter spoon of crumbled bread to the batter.
IF ALL THE ABOVE FAIL, ........PLEASE PRAY GOD.!!!!!!!!
HT
thank you friends.I will try all the tips you gave.ofcourse one at a time :)
hi,
my idli maavu ferments(i live in a cold place) but unfortunately the color of the batter changes to yellowish-after fermentation!...any tips or suggestions to avoid that ?
Hello Di,
Yellow colour in fermented maavu(batter) is also a common occurance in curds which are made at home.
This is due to presence of certain bacteria in more quantity than normally desired.
If this happens, it is prudent to change the culture of batter.
If you are preparing maavu at home, it is a good idea to disinfect the whole maavu machine after washing with 3percent citric acid/vinegar.
You may use methods suggested by me to a lady to ferment idly batter after that.
hi Mr Hemant,
thanks for the tip..will try it out!
Glad to see yr msg, Anitha.
But, dont use it in cooker or on stove top as it creates scratch! only with tough greased or oily vessel/vanali.
Bye.
This is in response to nalabaagam-
about cleaning the vessel after boiling milk/tea/coffee-
what I do is spray dawn power dissolver over the thick coating and let it stay for sometime(atleast 30 minutes or more) and then scrape it with a spoon and wash it as usual with plastic wire scrub. It come out clean this way. Sometimes i dont even scrape it with spoon just using plastic wire scrub take away the layer.
Hope this works..
After boiling tea, milk ,sambhar etc,
to clean the vessels, it is best to fill them up to the brim with water and let it soak the scum.
Wash first with plain water , you will be surprised to see the vessel free of most of the scum.
Just use any light detergent and brush.
Hemant,Quote:
Originally Posted by Hemant Trivedi
Have you tested these Idli and/or Dosa batter fermentation tips or are these tips to ferment bread dough?
I can't imagine using beer or bread in idli/dosa dough.
Hello Shanta,
The idea is to introduce fermenting active yeast.
Try it out in absence of yeast powder.
Hemant,Quote:
Originally Posted by Hemant Trivedi
I agree, but I have not heard first hand experiences re. using beer or bread in idli/dosa batters, so I'm more interested in how bread and beer used to ferment idli and dosa batter taste, could you please discuss this in detail?
Hi,
I will be staying in a hotel for 15 days, i wanna cook dal for sambar and i dont have a cooker. Cooking dal by microwave is nt that effective it is taking so much time and more over they arent getting soft and easy to smash. Any alternative methods for cooking dal????
Anitha
Anitha
Soaking the dhall before in hand will definitely help the dhall to cook faster
Anitha,
You can cook dhal at home itself and put it in the freezer as soon as you check in the hotel; or, recently, we were on a long trip for a week. What I did was fried the dhal in an empty vanali till it is hot at home itself. The previous night itself, soak it in water and then, the next day, cooked in microwave though the water used to overflow. I also carried blender with me and managed to grind. Though it was not very soft, but it was much much better for my kid to eat as dhal rice!!
Good luck..
Quote:
Originally Posted by lakshmikumar
Hi,
I don't know what do you mean by masala kadalai. I am giving a receipe for Nei kadalai
Soak Kadalai paaruppu for about 2 hours, and then sponge out all water. Heat kadai with lots of oil, and plunge kadalai when oil is hot, fry them until you hear the parrupu's make noise while you mix and take them out, sponge out excess oil. Heat small amount of oil apart, fry some "thatina" garlic and karuvepillai, mix it with the fried parrupu with some chilli powder and nei parupu ready
Shanthy
Anitha,
U could make puli kolambu as that is easy and no need of cooked dhal for that.
Kz
Hi Kz,Quote:
Originally Posted by Kz
How do I make it??? Can you tell me the recipe??
Anitha
Hi Anitha,
Y don't U try yellow moong dhal?...It's gets cooked quiet fast if u can soak it in warm water for a few hrs...(4-5 hrs)
Hi Anitha,
The simple way to make puli kolambu is
Heat oil in a pan, season it with mustard, urad dhal , methi seeds , hing and curry leaves. then saute chopped 1 med size onion, 1 or 2 garlic, 1 med size tomato chopped, once they get cooked well, add whatever vegetables u have, u can use brinjals, drumsticks or even dried vathals ( so dont have to cut them and easy to use)like brinjal vathal or mango vathal. then add 2 to 3 tsp sambhar powder according to ur taste add little water and let it boil, then add tamarind juice or paste and salt and little more water and let it boil well for 20 to 30 min so it gets thickened and add more oil so it tastes good.
If u have a rice cooker it will be easy to make rava uppuma too in hotel, when we had gone for a trip i took rava uppuma and we cooked it in rice cooker. if u r interested let me know.
Kz
Thanks Dev , I do prepare moong dal using cabbage, cucumber, brinjal...
ANd Kz, Ill try puli kuzhambu and let u know how it came.. I did make plain rawa upma for breakfast.
ANitha
Hi,
Any dish with left over rice? Something easy to make in the morning.
Anitha