Food SOS - Ask questions here!

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Originally Posted by dev

Hi,

Can anyone let me know what amaranth (chawli) leaves is called in tamil/english/chinese?... a pic of it too would be helpful...

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Any of the wet markets or Sheng Siong or even Mustaffa will have what we call 'bayam' in Malay. There are two varieties-green and red, may be more from a botanical point of view.

More details on this link:

http://www.science.edu.sg/ssc/vegeta...ranthaceae.jsp

Hope the above info is helpful..

Shoba

hi vekala,
u can make sundal with soya beans (soak it overnight, pressure cook it and season with mustard seeds, chilly, u can also add scraped coconut)

or, u can make a sidedish for chappathi
soak soya bean overnight and then pressure cook with some salt.
grind tomato, onion, green chillies, garlic, ginger together and fry them in a little butter or oil till the fat seperates out. now add cooked soya beans to it. garnish with coriander.

i havent given the measurements, coz u can change the proportions according to ur taste.

Hai
Please tell me the best ratio of water:rava for making uppuma
thank you

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Originally Posted by vramesh

Hai
Please tell me the best ratio of water:rava for making uppuma
thank you

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I use 1:1 ratio.

Tip: Fry the rava in a bit of ghee-say 1 cup rava and 1/2 teaspoon ghee. The uppuma will come out tasty, fragrant and very soft. Low flame once you have gradually added the rava and started stirring.

Shoba

Anybody has any suggestions for left over fried pappadams? They have lost all crispiness.

Shoba

Hi shoba,

Have you checked the recipe for Mrs.Mano's appala kootu ? For a recipe, upto 8 fried appalams or appalapoo can be used. Why dont u try that?

Or while making vathal kuzhambu or kaara kuzhambu, take a appalam, break or cut into 4 pieces and while doing seasoning, add 4 or 5 appalams to the same.

I have seen a recipe using normal appalams dipped in water and stuff with vegetables, seal and fry in oil. Tried only once and it is too much of oil more than we fry in oil. So, the above two methods will be ideal.

Rgds.

Depending on the rava size, can add water. For a well coarse rava like we get in India, can add upto 2 cups of water. Later if you need, can sprinkle some more water. This time, by mistake bought a rava which is very small like a flour more or less. It is taking only one cup of water!!

Dry fry rava till it gets hot and prepare upma. Will also come out good.

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Originally Posted by R

Hi shoba,

Have you checked the recipe for Mrs.Mano's appala kootu ? Though For a recipe, upto 8 fried appalams or appalapoo can be used. Why dont u try that?

Or while making vathal kuzhambu or kaara kuzhambu, take a appalam, break or cut into 4 pieces and while doing seasoning, add 4 or 5 appalams pieces to the same.

I have seen a recipe using normal appalams dipped in water and stuff with vegetables, seal and fry in oil. Tried only once and it is too much of oil more than we fry in oil. So, the above two methods will be ideal.

Rgds.

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R,

Thanks a lot!

Shoba

Hi,

Can anyone let mw know how to season a new non-stick tawa?...

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Originally Posted by dev

Hi,

Can anyone let mw know how to season a new non-stick tawa?...

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You don't have to season a non-stick tawa. You might just want to heat it up for 15 minutes or so under medium/low heat so that the manufacturing oils get burnt. Wash them well with soapy water and the tawa is ready to use.

Hope this helps.

CI.