Food SOS - Ask questions here!

**Hemant Trived1** · 5th February 2005, 07:36 PM

Hello Vidya,
Gingely seeds or Til is the nearest substitute for Khuskhus.

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**Thattai** · 8th February 2005, 05:21 PM

Dear Malligai,
The foll is the recipe for parotta as given by mrs. mano in the tamilnadu delicacies thread that can be used for making kothu parottas. I do not know how close this is to malaysian parottas...

In hotels they do not add soda bi carbonate, and baking powder when preparing Parottas. Here is the recipe for layered Parottas.
PAROTTA:
Sieve 1kg plain flour. Add 1 egg, ¼ cup oil, 2tbsp sugar, ¼ cup milk and ¼ cup ghee to the flour and mix well. Knead to a smooth dough by adding enough water. Keep covered for three hours. Pat and knead well again till the dough becomes very smooth and elastic in nature. Make orange sized balls from the dough and roll out in to thin chappathi.

In hotels, the professional cooks will make it flip in the air to a very big transparent circular layer and then they will fold it and roll into round balls again. We could do like that only if we are trained in it. So we can fold the chappathi like saree pleats and then make it into a ball again. Spread ½ to 1sp oil on the ball and keep them covered for some time. Then pat the ball gently on top and flatten into thick parottas using the hands. Heat the tawa and cook the parotta on both sides. After removing it from the tawa , press and pat on the sides to loosen the layers with a neat white thin towel when it is hot.

Hope that this helps!!

**kavithasenthil** · 10th February 2005, 02:11 AM

Hello foodlover,Put it in the diswaher. It will work.

**orange2005** · 24th February 2005, 03:43 AM

Hi,
Can someone give me the recipe for bread upma please.

**Thattai** · 1st March 2005, 10:02 AM

Hi!

Can anyone share the ways in which sprouted garlic can be used?

**Hemant Trived1** · 1st March 2005, 12:24 PM

Hello Thattai,
U mean Green garlic sprouts or garlic which sprouts at home after some time?
If it is green garlic(Spring Garlic), it is best used in Baigan Bhartha.

vm · 2nd March 2005, 07:26 AM

can anybody tell me where to get(other country grocery stores) white stem of Banana.

**Thattai** · 3rd March 2005, 11:15 AM

Hi Hemant,

I am refering to the sprouted garlic that we find ready in the shops. I have noticed them all over the place this winter. How does one incorporate them in Baingan Bhartha? Also any other ways to use them? Does one chop the garlic and the sprouts? And will they be very strong in flavour? That's a lot of queries, and I would appreciate your response. Tx!

**Thattai** · 4th March 2005, 04:17 PM

Hi!

Could anyone tell me what would be the equvalent of Mexican Green and Red Chiles in the Indian Market.

I have come across some easy mexican recipes using these, but can't figure out what they would be here... can we use the bigger chillies we get for making bhajjias?

**Shoba** · 7th March 2005, 10:05 AM

Can someone suggest recipes which uses cooked rice & curd? I have huge quantities of both, and have already made mixed-rice dishes, and used the curd for koottu, aviyal varieties, lassi & mor.

I posted my query on separate thread ("Left overs"), and on Mrs Mano & H.T.'s Cookery corner. I'm desperate as I dont want to throw away the rice & curd.

Thanks a lot!

Shoba