HI all,
Does anybody know the recipe for mango pudding using mango pulp.
thanks
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HI all,
Does anybody know the recipe for mango pudding using mango pulp.
thanks
hi all,
recently we got bottles of til(sesame) oil.since it's not our everyday medium for cooking we r afraid they might go stale.can anyone suggest if it's advisable to keep the oil in the fridge till the next use? please let me know.thanks in advance.
regards,
rain
Looks like sesame oil doesn't stay fresh for that long according to the info I found at http://www.ochef.com/64.htmQuote:
Originally Posted by rain
Different oils stay fresh for different amounts of time, but you must treat them all well. They should be tightly covered and stored in the dark away from the heat (especially not in that handy cupboard over the stove). The less access they have to the air, the fresher they will stay. Refrigeration benefits most oils.
If unopened, peanut oil and corn and other vegetable oils will keep for at least a year. Once opened, they’re good for four to six months. But peanut oil, like olive oil, which is high in monounsaturates, benefits more from storage in the refrigerator. Olive oil will keep for about 6 months in the cool, dark pantry, but up to a year in the refrigerator. It may become cloudy and thicken up in the cold, in which case, letting it warm to room temperature will restore its pouring capacity. Walnut oil and sesame oil are delicate and inclined toward turning rancid. Kept in the refrigerator, they will stay fresh for two to four months.
Hope this helps.
thanks, redpepper, for ur input.
looks like there is no option but to refrigerate the oil as they seem to have little shelf life and to top it what i have is the manual processed til oil so was wondering if someone does actually store it this way?
guess will have to find ways to use it as much as possible. :)
regards
rain
What is Missa atta ? I brought a pack by mistake instead of regular atta. Now i found that is a mixture of 70% wheat and 30% whole chana(chickpea). Is this used for any particular breads? I made reg Phulkas with is, but I see that they don't come out soft like the plain atta ones?
Any inputs on this wil be helpful.
hi tomato,
i had once bought readymade "missi roti" which was apparently made with besan and whole wheat. it was quite tasty but the texture was not thin like phulkas but rather like parathas.
sorry can't say for sure if this is one and the same as i have never made this from scratch .maybe u might want to check the recipe sites.
hope this helps.
regards,
rain
Thanks rain. I had done a google on missa atta but did not find much info. Thank u for telling me abt missi roti :) , there r a lot of recipes for that on the net, will try out sonething soon.....
Tomato,Quote:
Originally Posted by tomato
As Rain said, it is used to make Missi Rotis which are crisp .
You cannot make Phulkas out of them.
Only Tawa Parathas/Theplas with spices , garlic, ginger, green chiles salt . etc can be made with that
Thank you Nichiro. I guess I'll make 'methi theplas' with them. I've made methi theplas a couple of times following ur recipe. They always come out well. :D . But I guess while using missa atta I can just omit the besan from the list of ingredients.
How to cook rice properly in electric rice cooker ?? As per the instruction manual, I placed the correct amt. of rice & water --- but it is taking Ages to cook .......
The switch comes to warm , then goes back to cook but water hasn't even started to boil yet .......
How long does it take approx. to cook 1 cup of rice ? Any ideas to cook faster & save electricity consumption ?
Please help.
Thanks,
Pushpa.