When making curd from milk powder it become stcky what to do? Hello friends, when i 'm making curd from milk powder now a days it become it become sticky what to do?how i can solve this problem.
Is the milk is warm enough to ferment Kirti.. If it is warm, increase its temperature and try..one more time.. sriniketan
http://www.indusladies.com/forums/ask-chitvish/11444-get-together-menus.html http://www.indusladies.com/forums/ask-chitvish/15534-jiffy-cooking-planning-menus-all.html cutekid, Sorry for coming in late...I hope this link helps you..it is of Chitvish ma'am's.. sriniketan
Hello friends, I would like to know what is better: to freeze fermented idli batter or cooked idlis! If freezing the batter, how do you do it... please give me exact procedure also to thaw and the steaming time for frozen batter. If freezing idlis, do we need to steam the thawed idlis? Also what other cooked food like upma, gravies that you normally freeze for later use? Thanks Latha
Lata (Traveller) I can answer one part of your question. I usually prepare idlis and freeze them ( when I need to take a long vacation) .when you need it..take it from the freezer and have the necessary idlis in a Microwave safe bowl, sprinkle water and cover it and heat it to nearly 3 min..now you will get steamy idlis..:thumbsup sriniketan
Thank you Srini. I too thought to thaw maavu and then make idlis will take time if we're in hurry. I want to keep idli, esp, in freezer ready to eat after we return home from vacation. I'll follow your method and give FB Latha
I too freeze my left over idlis. They are very helpful when you need to eat in a short notice. I remove it and thaw it in the microwave. They are like freshly made idlis when they are completely thawed. Susi
:helpcan anybody tell me the reason for the following: 1. i have 1 litre cooker (ideal chutty) which i use for boiling potatoes, turdhal etc. whenever i pressure cook dhals, eventhough i keep it in sim ( low fire) the water comes out when whistle comes and fall on the fire. why, 2. after a deep observation, i found that whenever i eat small onions, the next day i get heavy body pain. is that also gastric content. latha
Hi Latha, I can partly answer your query (not very experienced in cooking!): Whenever i cook dhal in pressure cooker i add about 1/4 tsp of gingelly oil (nallennai). Amma says the oil prevents the water from over-flowing! Also I always cover the vessel in which i the dhal is kept inside the cooker. Latha
