You can make fried rice,leamon rice,tomato rice,puliyogare,coconut rice,carrot rice,curd rice etc...
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You can make fried rice,leamon rice,tomato rice,puliyogare,coconut rice,carrot rice,curd rice etc...
Can u tell me how to make carrot rice? Wont it taste sweet???Quote:
Originally Posted by dev
Anitha
Hi Anita,
Here's how I make carrot rice...
1. cook rice as usual & mix req amt of salt to it.
2.grate as much carrots as u want... I usually add equal amts of carrots & rice...ie,for a cup of cooked rice,I'll take same quantity of carrots...U can modify it to ur taste...
3. chop a few green chillies,curry leaves & onions,cori leaves
4.Heat oil(2 tsp)...add chana dhal & urad dhal(abt 1 tbsp)...let it brown a bit... then add chillies,curry leaves & onions...fry until light brown...Now add the grated carrots & fry until 3/4 cooked...the carrots should be a bit crisp even after the whole cooking...I like it that way...IF u want to,U can cook it fully...I usually add 1 or 2 tbsp of water for cooking the carrots coz I use less oil...If U want to,U can cook the whole thing by adding a tbsp more of oil...add salt for the carrots...mix well...
4. Now add the rice to it & mix well...cook until it rice is warmed up...
5.Add cori leaves & take off flame...
Hey Thats really so easy to make let me try it and let u know....Quote:
Originally Posted by dev
Anitha
hey,
forgot to add mustard & jeera to the seasoning...U'll 've to add it along with the dhals...:)
Hi ,
Anyone good at ethiopian cooking here?...I once tried the tef bread(something like wheat flour dosa) & lukku akkavi(chicken curry that tasted almost like tikka masala) & a few other chutney kind of things...It was awesome... If anyone has any tried & tested ethiopian recipes,pls post it here...esp Lukku akkavi...:)
Also,for the guys in US try out this cuisine... If I remember right,the name of the restaurent I visited goes something like this...Blue Nile ... I am not very sure abt the name but it had the word Nile....It was in minneapolis...not very sure if it's a chain of restaurents throughout US...
Hello
Just curious to know if Iron can be had with Calcium?
I read in lot of books that calcium supresses Iron absorbtion
Is it true? That means milk cannot be added to any spinach recipes
But I know this as a fact that Iron with vitamin C is a very good combination. VitaminC helps in full absorbtion of Iron
Can anybody start a Nutrition thread, that gives tips on the health aspects in cooking.
Thankyou
Rajsand
rajsand
Pls visit the 'Healthy lifestlye' thread, here in the food section. U will find a lot of info.
Our fellow hubber dev shares with us a wealth of knowledge and has also inspired us be health conscious cooks. :thumbsup:
Hello
Thankyou Tomato! I am new to this site and havent ventured much. I am a healthconcious person too..
rajsand
Yes Dev,
There are many pockets of early Chinese immigrants that settled in various parts of India. Many of the early dentists in India were of Chinese origin and many of the women ran beauty parlor's.
They assimilated into the indian culture and created a "fusion cuisine" of recipes they inherited and spices/veges they found locally.
This is the Chinese food that we consume today in India..... obviously not all the recipes are the same, but the fried rice...stir-fried dishes are pretty much the same that one would eat in a one of those households
If you travel to say Beijing/Shangai and ask to eat "Chicuan"style foods < phonetic> familiarly known as "Seczhuan" is a spicy style of cooking and you will see the similarity immediately after you put a spoonful in your mouth!
I'm not sure if you have heard of the term "Unani davai" ~ Medicines from Yunan, practioners of this form of medicine/pharmacology have lived in India from the early 1600's....
......so coming to your question is there real Chinese food in India, they have been here a LONG time!
Luvsilver
Guys,
I have problem making payasam with Jaggery. My milk curdles.
Am I doing anything wrong ?
Minni
hi minni
Yeah add milk at the end that is after adding the jaggery
Everytime I cook white-peas in pressure cooker, the skin just falls off and it's a tough job separating all the skins from the peas !!
I have tried keeping for one whistle only, and also don't add salt to them while cooking. This problem I have only with this, not with chickpeas or any other legume.
Any advise / suggestions pleas ?
Hello Indu,
When you soak white peas, add a pinch of soda.
If you pressure cook after that, the skin will be very soft and won't bother while consuming food.
The trick lies in softning the outer skin of peas by the above process.
Try and tell me how it turned out.
You use addition of cooking soda while soaking of Rajma, Val, Beans, Kabuli channa etc.
Hi,
Can someone please share an easy time tested recipe for making veg fried rice.
thanx
GruhaPriya,
Can you please elaborate how to make it. I boil rice in the very milk.
Thanks,
Minni
Hai Minni
I assume that you are talking about Jaggery rice payasam . This is how I do it.
I cook rice mashing consistency , then I make a syrup out of the jaggery add it to the mashed rice and mix it without any lumps . Then I add milk and wait till all the ingredients mix well . Then garnish with nuts
I hope this will do
Priya
Hi Priya,
Yes, I was talking about the same. So basically, you cook rice in plain water, and make syrup of jaggery with water again, and combine both of them under medium heat and then add milk and let it simmer for few minutes???
Thanks.
Minni
yeah thats right
Priya
Thanks for the useful info as these names are found in US market. It is of real great help to me.Quote:
Originally Posted by tomato
Apujittu
Dear Hubbers,
Pls post some snake gourd (podalangai) recipes.
Could someone please post recipes to cook Breadfruit please??? In Tamil, it's Irre Plakkah; Malayalam - Seema Chakka.
If anybody has recipes, please post them here, Pa!! My father-in-law is visiting and we have a huge Breadfruit tree in the garden!!
Thanks in advance!!
Tomato - Try cooking snake gourd sliced into rings, with a tsp of pwdered jeeragam, turmeric, big onions and fresh green chillies. A squeeze of coconut and some nice small shrimps in the thallipu, will lend a nice flavour too.
If you are vege. then omit the shrimps Pa!! :D
Thanx Niro for the recipe. Will surely give it a try.
But I don't understand some of ur cooking terminolgy- like 'a squeeze of coconut' :? I've heard of a squeeze of lemon, but coconut :roll: How would I squeeze a coconut- I don't believe my fingers r strong enough :cry:
Also what is 'thallipu'?
Hmmm.... Breadfruit ... Slurp slurp, one of my fav veggies. Luv anything made using it. Lucky u have a tree in ur garden, would like to visit u Pa!(To get some breadfruit free )
I have a couple of recipes for Bfruit
U can make fritters(two types - one dipped on gram flour, one more spicier using rice pow)
Peel the Bread fruit. Cut it into quarters. Make 1cm or thinner( not too thin though) slices.
Make a thick batter with besan, salt, chilli pow, asafeotida and water. U may also add whole jeera to the batter. Dip the cut slices in the batter and deep fry in hot oil. Enjoy as a evening snack with tea(in ur garden!!) or serve as a part of a meal.
The spicier version.
Cut the Bread fruit as above. make a thick paste of chilli pow, salt and asafeotida sprinkling very little water. apply this paste on the slices. let it marinate for a few min. dip these slices in rice flour, pat well so the flour sticks to it. deep fry. Serve as a part of a meal.
Sigh !! got to get hold of a breadfruit now, craving to make these myself.
Hey I've one more recp which is a coconut based curry, will post if u r interested.
Okay - sorry abt the short terms Pa!! "Squeeze of coconut" - simply a tablespoon or so of coconut milk, thicker the sweeter of course!!
Tallipu - is tempering as per the cook bks!! A bit of mustard/urad dhall, sputtering in a tablespoon or oil with a sprig of curry leaves, in the wok before adding the chillie, onions and small shrimps and finally the poddalangai and spices!!
Great! Would love to try whatever recipes you have for breadfruit, Pa!! Thanks in advance! :D
hi shakthi to buy reliable pressure cookers premier & prestige is always preferable. for mixers kenstar is good & fine.
Can somebody tell me how to make cassata icecream at home
Hi vm,
This recipe is from a weekly magazine and it came out very well. It is very easy method and you can use any regular vanilla icecream as the base, and include whatever flavours that you like. In this recipe, instead of the coffee, I used Cadbury's drinking chocolate powder and used strawberries instead of cherries. You can add more layers , depending on your choice/tastes . For children, can make in smaller individual bowls and top with nuts, smarties, chocolate sauce, raspberry syrup etc.
EASY CASSATA
2 litres vanilla ice-cream, slightly softened
25ml. instant coffee granules, dissolved in little hot water
50gm. shelled & chopped pistachio nuts
425 gms. tinned black cherries, drained & sliced.
Divide the ice-cream into 3 portions. To one part, add coffee solution & pour into a 2lt. glass bowl and freeze for 35mins. Place the remaining 2 portions also in freezer for 15mins. Take out portion no.2, mix with nuts and layer it smoothly on top of coffee layer and freeze it again for another 30mins. Then add the cherries to the final portion, spoon it over the nut layer and freeze till firm . While serving , turn it upside down onto a plate, and slice and serve.
Note :--- I wanted to add sponge cake to this, so I cut a circle from the store-bought sponge cake, and just placed it on the top as the final layer , covered tightly with aluminium foil, and freezed it. { If preferred you can try placing it in between 2 layers of ice-cream, but I didn't want the cake to be too soggy}.
It was a perfectly delicious treat and hope it comes out well for you too,
Indu.
Hi Tomato,
here i am posting a recipe for podalankai kootu.
Boil moong dhal( paasiparuppu) with little turmeric. it shouldn't be overly cooked.
cut podalankai, clean the inner sponge part and chop them,( small square pieces like u usually do other veg), chop 1 med size onion and 2 to 3 green chillies.
in a pan or vessel put onions, green chillies, cut podalankai little water and let it cook, once it is cooked add the cooked dhal and salt and let it cook for few more minutes and remove from stove after it starts boiling. then season it with little ghee or oil, jeera and urad dhal, curry leaves.
usually ghee is used in seasoning kootu as it gives good aroma.
it is very simple and easy to make,only chopping podalankai takes time. add dhal according to ur wish, but it should be more dhal or equal to the chopped veg quantity.
i will post podalangai poriyal. u can also make podalankai poricha kolambu and use this in avial amond other vegetables. hope u like it.
kz
Hi Kz,
Thank you for sharing your recipe. Will give it a try and post feedback.
Pls post the 'podalankai poricha kolambu' recipe.
can any one give me gravies served with pulao,fried rice,veg biryani,etc.veg & non-veg is needed
sorry ya gravies recipes(slight mistaka)
Hello All,
Some days before I saw some queries floated on of the thread facing trouble with cooking Pulses/ lentils/ daals
I have developed a short cut method for cooking pulses (kidney beans, cheek peas, black udid ,/lentils / different daals ).
Before you start cooking in Pressure cooker
Take required quantity of the /beans /peas /daal in a ceramic bowl add water slightly above the level of the pulses in the bowl and microwave for 3-5 minutes depending on the quantity , energy level and type of pulses/ dal.
Following this you can cook the microwaved pulses in pressure cooker .
To have efficient cookin in pressure cooker once you get the first whiste slow down the heat , so the time between two whistles will increase and this will stop escape of steam and allow the steam to cook for longer duration.
Guys pl. let me know if this technique works for you.
Hello ash_970,
What about radiation effect on food?
I have done this type of experiments in US and I have not liked the taste of food.
I prefer old method.
Hello Nichiro,
You are right about the change in the taste of food ( while reheating or cooking only in MW) but when you first MW the daals/pulses and than follow with the traditional cooking you do not loose on the taste.
By MW daals/ pulses it helps to loosen up the bond between the molecules and makes the cooking fast and easy.This way we can avoid prolong soaking and failures during cooking.
Regarding radiation there are couple of theories presented (with pro and con) and in my understanding , if we are not over exposing the food for long durations it should be safe enough. Prolonged exposures like 20 - 30 minutes might have adverse effect on the food.
Hope I am right , if some one has better knowledge regarding this please let every one know so every one is benifitted
Cheerrss!!!
May I add something here??
Nichiro's all right with the radiation on food. Also, the pulses and dals are soaked so as to remove the 'gas' in them. Usually it is said to throw away the water that Rajma beans are soaked in overnight, as they are toxic !!
This is a practice keeping up for generations to soak beans and pulses before cooking them.. and if its healthy why not??
Sprouts come oout very well with these too.. soak in water for a day and for next 3-4 days just wash them under tap water (cold) every morning and leave a little water for sprouting!!
Has anyone tried spring rolls? need a recipe for that.
kz
WARNING
I read somewhere that its dangerous to use microwave oven to heat water, milk or any liquids.
After the bell rings, DO NOT open the door ajar immediately lest it burst!
:oops:
Hi Mr.Nichiro/Mrs. Mano others,
planning to buy idali cooker. Can ya guide if steel is better or aluminium? Any brand which is best buy?
Thanx in advance
pammi
Hello Pammi,
You should opt for steel Idly cooker.
In Madras, many good local brands are available. If you are near T. Nagar, you may buy from Ranganathan street.
If you are near Mylapore, buy it from near Temple.
Better to buy 16 idly stand .
Hello
I have a problem with Idly maav. I grind the urad dal first and usually puffs up very well (gives volume) But nowadays dont know why, it doesnt puff up.. though the idlis are okay. Can anyone help me with this?
Thankyou