Food SOS - Ask questions here!

Hello Red pepper,


Vaazhai thandu... PLANTAIN STEM ( http://www.hemant-trivedis-cookery-c...egetables.html)

Quote:

---

Originally Posted by rsankar

Hello Red pepper,


Vaazhai thandu... PLANTAIN STEM ( http://www.hemant-trivedis-cookery-c...egetables.html)

---

Oh sorry.
So only plantain plant's stem is known as vazhai thandu? I thought all kinds of banana plants' stems are used as vazhai thandu.

I have a question about the rolling pin we use for rolling out chappaathis:

Does the circumferance of the pin have any effect on the chappaathi/puris?

Shoba

i wud think it depends on the circumference but also varies with the comfort level of each person.
my mother wud make perfectly round,soft(but not thin) chappatis with the standard rolling pin. my friend uses the long,thin, one pc n.indian rolling pin for phulkas and puris.
i for one have taken quite a fancy with the thick kind u get locally here which has the centre part of the pin actually rolling as u move around the dough.here it's good for pizzas and pies but somehow works just as well for rotis/parathas too.:D

Quote:

---

Originally Posted by rain

i wud think it depends on the circumference but also varies with the comfort level of each person.
my mother wud make perfectly round,soft(but not thin) chappatis with the standard rolling pin. my friend uses the long,thin, one pc n.indian rolling pin for phulkas and puris.
i for one have taken quite a fancy with the thick kind u get locally here which has the centre part of the pin actually rolling as u move around the dough.here it's good for pizzas and pies but somehow works just as well for rotis/parathas too.:D

---

Thanks rain!

Shoba

This is not really a food related question, but wasnt there a thread about home made face masks and hair conditioners? If anyone knows which thread it was, or can advise me how to make face masks & hair conditioners preferably without egg, that'll be great.

Thanks in anticipation!

Shoba

The name of the thread is Home Remedies for skin and hair

The lemon pickle I made turned out too salty. I kept the quartered lemons in salt for two weeks and then made the pickle. The lemons seem to have absorbed the salt very well. So not only the gravy part, but the lemons also taste too salty. How do I fix it? Thanks in advance.

Redpepper, Try adding more lemon to the pickle. I made mango thokku, first batch came out good but the second batch turned salty, i tried adding little more mango to the salty one and now after 2 weeks it tastes good.

Kz

Quote:

---

Originally Posted by RedPepper

The lemon pickle I made turned out too salty. I kept the quartered lemons in salt for two weeks and then made the pickle. The lemons seem to have absorbed the salt very well. So not only the gravy part, but the lemons also taste too salty. How do I fix it? Thanks in advance.

---

Add some lemon juice and mix well. My granma's trick and it works for me. :)