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Lunch Ideas - Creating Balanced Vegetarian Meals

Discussion in 'Keep Fit & Maintain Shape' started by Shanvy, Dec 13, 2013.

  1. Shanvy

    Shanvy IL Hall of Fame

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    i make the same neethu. if it is not rising..maybe initially try adding 1 cup of rice alone..that is 2 varagu, 1 rice and 3/4 urad..once you are real confident with the mix and the taste you can try to wean off the rice. you can also replace rice with aval./rice flakes.

    for me it is always 4:1 . and if you are using good quality urad and a spoon of fenugreek i its 3/4.

    how does the dosa taste..

    with the heat don't leave the batter outside for more than 4 hours..i don't leave it outside. i feel the motor heat is enough to ferment the batter. first day it is dosa. so i push the batter in by 10.00 and make dosa by 7.00 it is fermented. and i always keep watch if it messes the tray by overflowing. namma ooru veyil and heat..none likes too sour idlis or dosa at home..

    dont mix barley is mushy. it needs something like corn/ragi to keep a balance.

    try barley+rice flakes or barely+oats or barley+ragi they make nice combos for idlies..soft fluffy.

    I have a feeling there is more urad batter in your combo...
     
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  2. Shanvy

    Shanvy IL Hall of Fame

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    @sumanrathi don't try too hard. come to india and give it a try, using farm fresh ingredients.

    i always find the same ingredients sambhar tastes different there and here.

    and also when you grind, the mixe should not heat the ingredients. that way you can retain the color. add lemon juice, little salt and pinch of sugar..it will allow color to retain.

    the easiest is to add just a tsp of coconut grated..it will hold hte color.
     
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  3. sumanrathi

    sumanrathi IL Hall of Fame

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    ask some one in your home to mix the batter
    my grandma will suggest as like this.

    use Idly rice 4 cup and the 1 cup urad quality should be good quality (this is very critical to get soft idly) grind separately in wed-grinder mix with salt ( hand mixing is good ) if it is not fermented properly then ask some one to mix.
     
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  4. shodin

    shodin Platinum IL'ite

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    @Sumanrathi Lol....100 yrs too much.....

    try to grind green chilly with coconut so you will get green color.
     
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  5. sumanrathi

    sumanrathi IL Hall of Fame

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    I am not allowed for coconut Justice (DW) order :):) but i will try once let you know
     
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  6. butterflyice

    butterflyice Local Champion Staff Member Platinum IL'ite

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    @sumanrathi, thanks for the recipe. I do make idlis/dosas with ragi flour. I have a big packet of whole ragi that I got for kid's cereal. Now lying like that itself. So trying to incorporate that into food. Its too hard to grind in mixie :( Your chutney sounds and looks yummy but too kaaram for all of us in my household.

    @shanvy, is jambu pazham the same one that is used to control diabetes?
    I still wonder at your plates :)

    @satchi, thanks for sharing your menu for the day. Gives me some great ideas and inspiration.
     
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  7. deepslikes

    deepslikes Platinum IL'ite

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    See if this link is useful ->
    How Idli Dosa batter fermentation works?

    What I found most useful in my case for both fermenting dosa batter (and for making yogurt) was controlling the temperature (especially in winter)

    I doubt this is the issue in your case.. but what I do is: I keep the batter/yogurt in the oven. I remove the vessel, heat the oven for 2 minutes every one hour and keep the vessel back in.
    I can only do this on weekends, and mostly I am too lazy to do it. No wonder I don't make dosa/idli/yogurt frequently. :|
     
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  8. deepslikes

    deepslikes Platinum IL'ite

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    Bhindi, paneer masala, brown rice
    DSC01203.JPG
     
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  9. sumanrathi

    sumanrathi IL Hall of Fame

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    @butterflyice
    you can do Puttu Kolu with ragi ( Pl. don't ask recipe I don't know :):).... ) I am sure @Shanvy knows..

    try once with raw chilli chutney with Nalayennai once it look like hot but really not.
     
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  10. satchitananda

    satchitananda IL Hall of Fame

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    Lunch - 31 March 2015.jpg
    Phulka, thin dal, bhindi, garlic-coconut chutney, vegetable tadka rice


     
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