Food SOS - Ask questions here!

**dev** · 14th March 2006, 09:44 AM

Originally Posted by RedPepper

Originally Posted by Alan

I added cream & a little sugar- no use!

Hemantji has a method for sour sambar/rasam here:
http://www.hemant-trivedis-cookery-c...cks.html#tip13

Don’t know how much relevant it is in this case.

The tip is a

to me...

**Google Adsense** · 14th March 2006 09:44 AM

**Alan** · 15th March 2006, 06:18 PM

Originally Posted by RedPepper

Originally Posted by Alan

I added cream & a little sugar- no use!

Hemantji has a method for sour sambar/rasam here:
http://www.hemant-trivedis-cookery-c...cks.html#tip13

Don’t know how much relevant it is in this case.

OMG!!!!!!!!!!

**Alan** · 18th March 2006, 01:28 PM

What is the ideal curry suitable for Tomato Rice? I've bought a packet of instant Tomato Rice by MTR.

**dev** · 18th March 2006, 02:49 PM

Tomato rice... I like it on it's own... But if it's the spicier version(with all the garam masala stuff in it), U can have it with raita of ur choice...

**Alan** · 18th March 2006, 06:19 PM

Yeah, Raita is there - no doubt about that- I like Cucumber Raita-but I'm asking other curries- Will Cauliflower fry (fried in chickpea batter) go with it? And Pappad & Pickle?

**Shoba** · 19th March 2006, 11:32 AM

Originally Posted by Alan

Yeah, Raita is there - no doubt about that- I like Cucumber Raita-but I'm asking other curries- Will Cauliflower fry (fried in chickpea batter) go with it? And Pappad & Pickle?

Alan, I serve stir fried snow pea-frozen pea, cucumber pachadi and pappadam along with tomato rice. I dont serve pickle, coz it's pungent and clashes with the taste of tomato rice.

Snow peas is the slender and sweeter version of avarakka. Saute chopped onions and sliced red chillies. Devein the snow peas and half it slanting (so that the cut pieces look like diamond shapes). Defrost peas. Once the onions turn translucent, add snow pea, salt and turmeric (just a bit to bring the green colour out). Lower flame, cover and cook. Add thawed peas, adjust salt, and cook for a few minutes more. Sorry I dont have any exact measurements!

Shoba

**Alan** · 19th March 2006, 11:55 AM

Originally Posted by Shoba

Originally Posted by Alan

Yeah, Raita is there - no doubt about that- I like Cucumber Raita-but I'm asking other curries- Will Cauliflower fry (fried in chickpea batter) go with it? And Pappad & Pickle?

Alan, I serve stir fried snow pea-frozen pea, cucumber pachadi and pappadam along with tomato rice. I dont serve pickle, coz it's pungent and clashes with the taste of tomato rice.

Snow peas is the slender and sweeter version of avarakka. Saute chopped onions and sliced red chillies. Devein the snow peas and half it slanting (so that the cut pieces look like diamond shapes). Defrost peas. Once the onions turn translucent, add snow pea, salt and turmeric (just a bit to bring the green colour out). Lower flame, cover and cook. Add thawed peas, adjust salt, and cook for a few minutes more. Sorry I dont have any exact measurements!

Shoba

What's 'avarakka" in the first place? Sorry, I did not understand anything, Shobha Mam!

**dev** · 19th March 2006, 02:55 PM

Snow pea pic- http://www.ncagr.com/markets/commodi...es/snowpea.jpg

I guess snow pea is not fully matured green peas... it's a nice veg with a slight sweet taste... I usually stir fry it along with carrots... I'm not sure if U'll get it in India as I dodn't remember seeing it when in India... It's popular in Singapore, Malaysia, Indonesia & neighbouring countries...

Shoba & others,

Do U have any idea as to how to make the dry veg sidedish that the Malaysian Indians make... it's a mix of all vegs like carrots, long beans, snow peas, cabbage etc... could see no spices,turmeric but was perfectly salted...Is it just boiling in salted water & draining or just steaming with salt?...Any ideas...

**ShivShanth** · 20th March 2006, 06:33 PM

Hello,
Let me begin by thanking people belonging to this forum for helping me out by posting their questions and answers. I have found answers to almost all of my queries here even without posting a query. But now I would like to ask for help directly.

So far I have been using non stick tawa for making chapthis. This tawa is now in really bad shape with coating coming off. I heard that that is what will happen when you use non stick tawas for chapthis. What is the alternative? I would like to buy something equivalent chapthi kall here in US, but what is it? Is it iron skillets or griddles, or hard ionized products? Can someone please help me? If there are indian websites were I can purchase them can someone let me know of the websites please.

Thanks in advance.

**Shoba** · 21st March 2006, 08:13 AM

Originally Posted by ShivShanth

Can someone please help me? If there are indian websites were I can purchase them can someone let me know of the websites please.

Thanks in advance.

Hello ShivShanth,

Click on this

http://forumhub.mayyam.com/hub/viewtopic.php?t=5848

and it will take you to a discussion done on this very food thread on cookware and utensils, relating particularly to those residing in the U.S.

Hope it helps..

Regards,
Shoba