Cooking beginners and doubt corner

Discussion in 'Recipe Central' started by rosy786, Jan 3, 2012.

  1. rosy786

    rosy786 IL Hall of Fame

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    Hi All..:)

    I'm beginner in cooking... so i thought ask all doubts regarding all cooking recipes

    ,Cooking tips and kitchen tips!!!

    Whoever has doubt regarding kitchen,you can ask here..

    Would request Our cooking experts to guide us..

    Thank you
     
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  2. rosy786

    rosy786 IL Hall of Fame

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  3. sherin78

    sherin78 Silver IL'ite

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    'processed channa dal' is nothing but pottu kadalai, the ready made puffed up dal you get in stores.
     
  4. rosy786

    rosy786 IL Hall of Fame

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    Thank you so much dear
     
  5. rosy786

    rosy786 IL Hall of Fame

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    1 Cup Thur dal
    10 Red chilies
    1 Teaspoon Black Pepper
    Salt to taste.
    Fry red chilies and black pepper slightly.
    Add thur dal to it and fry till reddish.
    Remove from the fire and let it come to the room temperature
    Put this in a dry powder mixer grinder with salt and make it a soft powder.
    Now the parappu podi is ready. Whenever you need you can mix this powder to hot or cold cooked rice and eat.
    When you mix the powder with rice use Gingelly oil and mix .


    In this anyone can explain me,

    "When you mix the powder with rice use Gingelly oil and mix" .

    how to do this above sentence more clearly????
     
  6. rosy786

    rosy786 IL Hall of Fame

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    We South Indians, prepare sambar or rasam almost daily. For that we have to soke tamarind in hot water and extract water from that to make sambar or rasam. One day that water becomes more and another less in puli taste. To avoid that and to save time, do the following.
    Take 1/4kg tamarind and soke it in hotwater for ½ to one hour.
    If you have Preeti mixer grinder, take the JUICE EXTRACTER
    and take juice out of the soaked tamarind. Let it be as thick as possible.

    Other wise as usual do it by hand. Then put a big pan and heat it. Add 150 to 200 gms. of Sesame oil. Make tempering with mustard seeds, turmeric powder and asafetida powder.
    Let the mustard seeds burst. Now add the extracted tamarind water in the pan. Add a little salt. Stair rarely and allow it to become like a paste. Oil must come out of the paste. That is the correct indication that you prepared the paste correctly.

    Dry fry 2 table spoon Fenugreek, in another pan and powder it. Add the fenugreek powder in the Tamarind Paste. Mix well and remove it from the fire.

    Keep aside for more than 2 hours. Now put it in a glass bottle and close it. Keep it in the fridge. When ever you need to prepare sambar, rasam, puliyodarai, puli kootu or any puli based items, you can use this paste instantly.
    For vathal kuzhmbu or sambar for 4 persons, prepare as usual and after tempering, add 2 cups of plain water and add this tamarind paste. 2 spoons will be ok for your sambar. If you want more puli, at any time you can add the paste as per your taste. That is the Best advantage of this Tamarind paste.


    can we keep this paste out without fridge???

    How long can use it?
     
  7. daffny

    daffny Silver IL'ite

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    rosy ennapa ippadiyellam doubt varuthu ungalukku. samayalil ennai vida puli(tiger and not the saambar puli)ya irupeenga pole,

    "When you mix the powder with rice use Gingelly oil and mix" .

    how to do this above sentence more clearly????

    this line says "paruppu podi saapidumbothu nallannai serthu mix panni then rice-udan serthu saapidanum". got it? sorry if i had misunderstood your doubt and explained something else.
     
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  8. rosy786

    rosy786 IL Hall of Fame

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    hehe...before 1month only im entering kitchen..

    thats why all these doubys..

    thank you for clarifying
     

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