Food SOS - Ask questions here!

**dev** · 21st September 2006, 07:30 AM

Thanks, Anou... Now this is a diff thuvayal recipe with onion, garlic, tomato & stuffs... Will try it out today... Thanks again,Anou...

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**Alan** · 21st September 2006, 11:15 AM

Is there any thread in the Food Section that aims at nutritional cooking, which means loss of minimal nutrients while cooking? Could someone 'bump' that thread for me in case there is one. Thanks!

**dev** · 21st September 2006, 11:21 AM

Originally Posted by Alan

Is there any thread in the Food Section that aims at nutritional cooking, which means loss of minimal nutrients while cooking? Could someone 'bump' that thread for me in case there is one. Thanks!

Alan, the simple rule is steam cooked or stir fried,half-cooked vegs retain more nutrients than deep fried or overcooked vegs... If you can grow or buy your own organic vegs, u can try to eat them raw... U'll be able to benefit a lot as most nutrients r intact...

**Alan** · 21st September 2006, 11:34 AM

Thankyou dev- I did try Vegetable gardening for a while but gave it up because I had to use insecticides for the plant diseases. So then, what was the point?

**dev** · 22nd September 2006, 06:51 AM

Anou, tried your version of vallarai thuvayal... it went well with dosai & chapathi too... Thanks for the recipe...

**Anoushka** · 22nd September 2006, 01:29 PM

Thanks Dev

**Shoba** · 25th September 2006, 08:43 AM

Originally Posted by Alan

Can someone give me a tip to sustain the greeness of palak while cooking?

Alan, once you wash and chop up the greens, add turmeric & a pinch of soda bicarb or wet lime (chunnaambu, which is used for smearing betel leaves)..and enough water and cook with the vessel closed. The "pinch" is really, really a pinch..at the most it'll occupy the very tip of a teaspoon! Try using a maththu (wooden churner, have you seen the contraption they use for separating butter from curd? Looks somethihg like that but without the grooves. It should be available in any old fashioned crockery shop) to mash the green. It tastes better than using a mixie to grind up the greens.

If you want to retain the colour of vegetables while cooking, turmeric does the trick. Add it once you place the vegetables in the pot. Of course, not over cooking also helps..

Shoba

**Nichiro** · 25th September 2006, 04:56 PM

Shoba,

You might be wrong.

Only adding a little sugar in Greens before cooking retains the colour. I use this trick for green peas, Beans etc also. Try adding some and let me know.

Nichiro

**Shoba** · 25th September 2006, 06:28 PM

Originally Posted by Nichiro

Shoba,

You might be wrong.

Only adding a little sugar in Greens before cooking retains the colour. I use this trick for green peas, Beans etc also. Try adding some and let me know.

Nichiro

Adding sugar might be an alternative way...but I dont think I'm wrong Nichiro, as I've been doing what I advised, for the last 16 years...and it has worked without any problems...

Shoba

**Nichiro** · 26th September 2006, 04:57 PM

I used your method in early seventies but since learning this Sugar trick, I found that sugar gives natural bright green colour and actually enhances green colour. Try it.