Food SOS - Ask questions here!

**dev** · 14th November 2005, 09:03 AM

Shoba,

read this tip from angithi.com...

Storing ripe bananas: Banana skin turns black when kept in the refrigerator - to avoid that put the bananas in a black bag and they will come out yellow even after two weeks. I use the ordinary garbage bag.

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**Shoba** · 14th November 2005, 02:35 PM

Originally Posted by dev

Shoba,

read this tip from angithi.com...

Storing ripe bananas: Banana skin turns black when kept in the refrigerator - to avoid that put the bananas in a black bag and they will come out yellow even after two weeks. I use the ordinary garbage bag.

Ayyoh, serious? Got to try this right now!! Thanks Dev

Shoba

**dev** · 14th November 2005, 02:44 PM

I've never tried it, Shoba... if U try it, let me know how well it worked for you...

**Alan** · 14th November 2005, 06:41 PM

Is there any kind of Egg biryani I can make which does not require grinding?
Thanks in advance!

**Anoushka** · 15th November 2005, 04:14 PM

Originally Posted by Alan

I had bought some til to use for Bagera Baingan.

Can you give me other recipes that include til?
Thanks in advance!

Alan, my mother makes "ellu podi" which can be mixed with rice or taken with idli/dosa using til.

Generally she uses black til, I have never tried it with white ones, but I guess you can use them too...

Wash and dry black til (white til I guess can be used just like that).

Dry fry till and red chillies (as per requirement) till 'til' starts to crack (like mustard), cool it add a small block of tamarind and salt to it and grind it to a paste....

**Anoushka** · 15th November 2005, 04:21 PM

Originally Posted by Alan

Is there any kind of Egg biryani I can make which does not require grinding?
Thanks in advance!

Alan, I make a kind of biriyani where no grinding is required, but this might not be what you are looking for, here is the recipe anyway...

Fry in oil cinnamon sticks, bay leaf, cloves and cardomom till the lovely aroma starts coming, add thinly sliced onion, finely chopped ginger and garlic and fry till the raw smell vanishes, to this add chopped tomato, chopped green chillies, corriander leaves and a handful of mint leaves, to this add the washed and drained rice, add the required amount of water and boiled eggs, salt and cook.

Maybe someone else has a better recipe for you, good luck

**Alan** · 15th November 2005, 07:04 PM

Thanks Anoushka for both the recipes. I'll def try them both & let you know.

**April** · 16th November 2005, 12:27 AM

Thanks Nichiro...i'll try out the receipe in the link...but please do post the Iyengar puliyodharai receipe too...thanks again.

April.

**rain** · 17th November 2005, 03:29 AM

hi kate,

tried the snow peas.they r crunchy and tasty.it goes very well in veg-pulao in place of plain beans. thanks for the tip.

rain

**Kateangeline** · 17th November 2005, 01:46 PM

Hi Rain,

Good to know that you liked the taste of snow peas.Hereafter,I will also try using those in pulav .

Hi Friends,

I made double ka meetha yesterday & added a lot of sugar syrup.It is very sweet now.Can anybody suggest something to make it milder & eatable. I don't want to throw away the lot.Please help.Thanks a lot in advance.

Regards,
Kate.