@kkrish & @justanothergirl, Please don't make fun of me for asking this question. Will it make sense to boil the lemon in hot water and dry it for 2-3 days before making the pickle? The water with juice can also be used for hydrating ourselves. Viswa
This is my no fail setting for Basmati... 1:1.5 ratio and 6 minutes manual with NPR. I sometimes soak and do not other times. Works every time!!
@justanothergirl My husband is Palakkadu and me being Tanjavur, we often get into palate wars Chakka pradhaman is usually a constant in our India parcels!!! He will be a happy man if I make this at home!! Thank you for the recipe!!!
@peartree Have you tried Jack fruit seed curry? 1) Boil it in water for 10 minutes 2) Remove the cover on top of the seed 3) Cut the boiled seeds into smaller pieces 4) Pour oil in a vessel 5) Add cumin seeds 6) Add cut Jack fruit seeds into it 7) Add chili powder, salt and asafoetida. Back in India, we used to put the seed in open flame, remove the cover and eat it as is. It is delicious. Note: Don't forget to tell him that it is Tanjavur dish. Viswa
@justanothergirl . I think there must be no liquid, maybe a few drops, to ensure all the salt is absorbed. Not sure how long it will take JAG. I always used only key-limes for pickles. You need to shake the contents everyday. This is something I watched my mother do. So followed it blindly.
@Viswamitra . Nothing there to make fun of,Viswa. However, I dont know the answer also. Never tried it. Sorry, I am of no help.
My grandmother used to make pallakottai sambar, which was much looked forward to during the season. The kids would be given the job of peeling the jackfruit seeds. My family is from North Arcot, but I'm not sure if this is a traditional dish or just a family recipe.
My grandma and mom also used to make palakottai sambhar. Also potato- jacfruit seed curry with onions and tomatoes. This is a dry dish with lot of "thokku"(paste?) From the onion and tomato.
Aaaargh. I am not surprised, but food adulteration with plastic? That's evil. I would imagine that they'd go for basmati mixed with inferior varieties of long-grain. Eggheads of the world, unite!
