Food SOS - Ask questions here!

**foodlover** · 17th January 2005, 10:26 PM

Hello Mr.Hemant Trivedi !
Thanks for the advice.the thing is it has two sieves and flour pieces get caught between the sieves.anyway i will try ur method.I made baigan bhartha according to ur recipe.It was very tasty.My Friends loved it very much.Thanks for posting an excellent recipe.

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**shakthi** · 26th January 2005, 03:27 PM

What is bay leaf in Tamil? I have only seen the shredded bay leaves sold in botles (McCormick brand) in supermarkets. Can anyone from Malaysia tell me whether I can get fresh bay leaves in Malaysia?

**dev** · 26th January 2005, 04:50 PM

It's called 'Birinji ilai' in tamil. It's easily available in Singapore...So I guess, U should be able to get it in Malaysia too...

**muthu119** · 27th January 2005, 01:06 AM

Hello everyone,

some of the recipes mentions to add cream in it. What type of cream should I buy?
Is it sour cream or Whipped cream?

Thanks in advance

**Surya** · 30th January 2005, 03:31 AM

Can someone give me a recipe for Kothu Parotta. I had it in India once, loved it. I tried to make it here. I had no problem making it, but had lots of problem eating it. So please, can someone give me the right recipe for it. Thanks a bunch.

Regards. 8)

**Shoba** · 30th January 2005, 08:10 PM

Lemon Peels-any idea what we could use them for? These are the big, yellow lemon variety with thick rind.

Shoba

**Hemant Trived1** · 30th January 2005, 09:07 PM

shobha,

you can add sugar and make sweet lemon rinds or you may pickle them.

**Shoba** · 31st January 2005, 05:37 AM

Hemant, thank you for replying. Can I use the same method for making mango pickle for this as well-for eg., soak mango pieces in salt & turmeric for a day, then followed by sun drying, and resoaking of pieces in the drained liquid and adding of spice powders and finally pouring and mixing of burst mustard seeds in gingelly oil. Or, does the lemon peel need boiling coz of it's thickness and bitterness?

As for sweet lemon rinds-is the recipe in your cookery corner? If not, please post it here-thank you!

Regards,
Shoba

**Hemant Trived1** · 31st January 2005, 06:00 AM

If you remove bitterness, whole fun of exotic taste will go.
Make sweet lemon rinds and not salted.
What I mean isadd raw powdered sugar weight to weighy and leave it in sun to melt.
If there is not enough moisture in peels, make 2 thread sugar syrup and immerse the peels in it and make murabba.

**Shoba** · 31st January 2005, 07:54 AM

So, looks like I can follow the same mango pickle recipe for lemon rinds as well, without wondering about boiling the peels.

Unfortunately, there are no takers for sweet preserves at home!

Thanks for your prompt response, it's much appreciated!

Shoba