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21st February 2006, 03:30 PM
#571
Senior Member
Regular Hubber
Hello Red pepper,
Vaazhai thandu... PLANTAIN STEM ( http://www.hemant-trivedis-cookery-c...egetables.html)
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21st February 2006 03:30 PM
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22nd February 2006, 12:31 AM
#572
Senior Member
Devoted Hubber
Originally Posted by
rsankar
Oh sorry.
So only plantain plant's stem is known as vazhai thandu? I thought all kinds of banana plants' stems are used as vazhai thandu.
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24th February 2006, 03:33 PM
#573
Senior Member
Devoted Hubber
I have a question about the rolling pin we use for rolling out chappaathis:
Does the circumferance of the pin have any effect on the chappaathi/puris?
Shoba
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25th February 2006, 12:14 AM
#574
Senior Member
Regular Hubber
i wud think it depends on the circumference but also varies with the comfort level of each person.
my mother wud make perfectly round,soft(but not thin) chappatis with the standard rolling pin. my friend uses the long,thin, one pc n.indian rolling pin for phulkas and puris.
i for one have taken quite a fancy with the thick kind u get locally here which has the centre part of the pin actually rolling as u move around the dough.here it's good for pizzas and pies but somehow works just as well for rotis/parathas too.
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26th February 2006, 12:05 PM
#575
Senior Member
Devoted Hubber
Originally Posted by
rain
i wud think it depends on the circumference but also varies with the comfort level of each person.
my mother wud make perfectly round,soft(but not thin) chappatis with the standard rolling pin. my friend uses the long,thin, one pc n.indian rolling pin for phulkas and puris.
i for one have taken quite a fancy with the thick kind u get locally here which has the centre part of the pin actually rolling as u move around the dough.here it's good for pizzas and pies but somehow works just as well for rotis/parathas too.
Thanks rain!
Shoba
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1st March 2006, 07:09 PM
#576
Senior Member
Devoted Hubber
This is not really a food related question, but wasnt there a thread about home made face masks and hair conditioners? If anyone knows which thread it was, or can advise me how to make face masks & hair conditioners preferably without egg, that'll be great.
Thanks in anticipation!
Shoba
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2nd March 2006, 10:13 PM
#577
The name of the thread is Home Remedies for skin and hair
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3rd March 2006, 04:32 AM
#578
Senior Member
Devoted Hubber
The lemon pickle I made turned out too salty. I kept the quartered lemons in salt for two weeks and then made the pickle. The lemons seem to have absorbed the salt very well. So not only the gravy part, but the lemons also taste too salty. How do I fix it? Thanks in advance.
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3rd March 2006, 09:54 PM
#579
Senior Member
Regular Hubber
Redpepper, Try adding more lemon to the pickle. I made mango thokku, first batch came out good but the second batch turned salty, i tried adding little more mango to the salty one and now after 2 weeks it tastes good.
Kz
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4th March 2006, 01:20 AM
#580
Originally Posted by
RedPepper
The lemon pickle I made turned out too salty. I kept the quartered lemons in salt for two weeks and then made the pickle. The lemons seem to have absorbed the salt very well. So not only the gravy part, but the lemons also taste too salty. How do I fix it? Thanks in advance.
Add some lemon juice and mix well. My granma's trick and it works for me.
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