Food SOS - Ask questions here!

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Originally Posted by dev

That's how most ppl in Singapore & Malaysia prepare tea...& they call it 'teh'... Yes, the taste differs(sort of vannila flavour in the tea) but somehow I liked that taste too(though, if given an option, I would go for Indian style tea :) )...

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Dev, 'teh' means tea, in the Malay language. It actually doesnt refer to tea made using condensed milk.

In Malayalam although tea is called chaaya, the tea leaves are known as teh-ila.

Shoba

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Originally Posted by dev

Redpepper,

That's how most ppl in Singapore & Malaysia prepare tea...& they call it 'teh'... Yes, the taste differs(sort of vannila flavour in the tea) but somehow I liked that taste too(though, if given an option, I would go for Indian style tea :) )...

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Oh good to know that Dev. I normally like anything with condensed milk in it, but couldn't like it when added to tea.

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Originally Posted by Shoba

Quote:

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Originally Posted by dev

That's how most ppl in Singapore & Malaysia prepare tea...& they call it 'teh'... Yes, the taste differs(sort of vannila flavour in the tea) but somehow I liked that taste too(though, if given an option, I would go for Indian style tea :) )...

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Dev, 'teh' means tea, in the Malay language. It actually doesnt refer to tea made using condensed milk.

In Malayalam although tea is called chaaya, the tea leaves are known as teh-ila.

Shoba

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Oh...I C... Thanks for correcting me , Shoba...

I have an Idli /Dosa batter doubt- According to my friend's mom, I put to soak 2 glasses of Rice (Ponni) and 1 glass of Urad dal, 1 tsp of fenugreek seeds (Uluva) to soak for 6 hrs & then ground it to a fine paste- But when I made doasa, the smell & colour is nowhere near what she makes- The dosa came out fine - Should I add more fenugreek seeds for better aroma?


Is there any kind of chutney that I can make & store for 2-3 days? The cocunut chutney gets spoiled even when kept in the fridge. :cry:

Alan,
I'm not very good at grinding the batter as I buy the batter most of the time. For the chutney, you can make tomato chutney, Mrs.Mano's red chutney(hot hot chutney this is), coriander chutney, curry leaves chutney, carrot chutney,beetroot chutney etc. Pls chk Mrs. Mano's thread & U'll find a lots of chutney varieties.

Thankyou dev madamoiselle! :D

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Originally Posted by Alan

Take one litre milk- Boil it- Keep stirring in medium flame- When you do this for about 1.5 hrs, you'll get about 2 -3 tablespoons of milk solids or Khoya. Not very economical for your gas cylinder.

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Thanks for your reply, Alan.

rsankar.

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Originally Posted by Alan

I have an Idli /Dosa batter doubt- According to my friend's mom, I put to soak 2 glasses of Rice (Ponni) and 1 glass of Urad dal, 1 tsp of fenugreek seeds (Uluva) to soak for 6 hrs & then ground it to a fine paste- But when I made doasa, the smell & colour is nowhere near what she makes- The dosa came out fine - Should I add more fenugreek seeds for better aroma?

Is there any kind of chutney that I can make & store for 2-3 days? The cocunut chutney gets spoiled even when kept in the fridge. :cry:

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You can use 2 cups of Ponni rice + 1/2 cup Raw rice, 1/2 cup urad dal + 1 tbls of fenugreek....wash 3 times....soak for 5 hours. use same water which is you used for soak...grind. leave this batter for about 8 to 10 hours. When you want to prepare idly don't mix this batter, if you want to make dosa mix well this batter....this will work, try this.

cocunut chutney

If you fry coconut with some oil, the coconut chutney don't get spoil until evening.

Thanks a lot, rsankar!

Alan,

Few reasons why the coconut chutney doesn't stay fresh:

The grated coconut should be fresh. If you buy grated coconut from the shop/market, and if you're not going to use it immediately, store it in the freezer and not the chiller(where we usually keep veggies, left over food, water to cool etc.,). When you want to use the coconut, transfer from freezer to the chiller and then to room temperature. What I do is pack the grated coconut into smaller packets.

After making the chutney, use what is required and keep the rest in a clean container with lid, in the fridge. By adding a small piece of ginger while grinding and by using coconut oil for thaalichufying (bursting mustard etc.,) the coconut chutney will stay upto 48 hours.

Alan, try not to consume food which is more than 48 hours. There are many varieties of chutney on Mrs Mano's & Mr Hemant Trivedi's thread.

Regards,
Shoba