Dear Shona, Check the below link...it is given in Tarla Dalal's columns. SCHEZUAN SAUCE FOR COOKING (CHINESE) - by Tarla Dalal L, Kamla
raw tamatos hey Friends, how to use raw tamatos in my curries.. I have so many raw tamatos for plants this year want to know how does it taste to use them in my cooking .... Please suggest Thanks in advance
Re: raw tamatos You can make Thokku, Thogaiyal and masiyal. For thokku: Green tomatoes--cut into pieces Asafoetida or hing Salt, tumeric powder, chilli powder or green chillies(cut into fine pieces) mustard seeds Fenugreek seeds-- a little oil When the oil is hot in the pan, add fenugreek seeds (fry till golden brown) then add mustard seeds, hing , green chillies and after add the green tomato pieces and scald them well. Add turmeric powder, chilli powder (if needed) and salt. When you see the oil on the sides you can put off the stove. You can use this as a spread, mix with rice and eat by itself and also with yogurt rice. For Thogaiyal; Urad dhal, gram dhal, asafoetida, sesame seeds(little bit), Coriander seeds(very little) red chillies. Green chillies can also be added to it while grinding. Fry the above send ingredients and make a powder. Saute the green tomato pieces and after it is cooked add tamarind juice( use only little bit as the green tomatoes itself will be sour) (You can add tamarind later if necessary) and salt to taste. After the raw smell from the tamarind has gone, cool it and blend it in the blender once. With this add the powder you had made with a little bit of mustard seeds as the seasoning. You can mix with rice and eat with some raita as the side dish. For Masiyal Boil the green tomato pieces in water and after it has cooked add tamarind juice or paste( use little bit than ususal as the tomatoes will be sour (salt, turmeric powder and asafoetida and also cooked thoovar dhal ( quantity little less than sambar). when the raw smell from tamarind has gone, put off the stove and season it (with Fenugreek seeds(fry till dark brown in color) and mustard seeds and after it pops add red chillies and green chillies(slit open) and curry leaves) pour into the masiyal and it is ready to eat. You can mix it with rice and eat it. This will not be heavier lke sambar but it is the lighter version(without sambar powder). Hope you enjoy! Sriniketan
Re: raw tamatos you can puree them, freeze the puree in ice cube containers and then put each cube in a zip lock bag to use later in the year.
How to use idli rava ?? Hi guys, Need urgent help !! By mistake, i've purchased a pack of 'idli rava' instead of plain rava .... my neighbour says can't use for rava idli but must only make ordinary idli by grinding urad dal & mixing. :idontgetit: But she also doesn't know the proportion / method / time needed for fermenting etc. Awaiting a response, Love, Dew.
hi Dew, i make idly with idly rava with 3cups rava and 1cup urad dal it comes out good. u try this until u get another response. Before steaming idly u can add seasoning like chana dal mustard seeds curry leaves chopped onions cashew nut fry them and mix in batter. bye padma
