Topic started by HEMANT (@ 63.109.250.131) on Tue Jan 23 03:14:55 .
All times in EST +10:30 for IST.
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As the Food Minister in Krishnan's Cabinet, I have started this corner.I have about 30 years experience in North, South and Western Indian cooking.This I would like to share with the Forum Hubbers on a day to day basis.
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Responses:
- Old responses
- From: Hemant Trivedi (@ 203.195.208.26)
on: Sat Aug 30 23:43:28 EDT 2003
Hello Smily,
Yes you are right about chillies being native of new world. I am qoting from Mirchi-ka - salan (Chilli Curry)posted in Hemant's cookery corner website.
CHILLI-CURRY (Mirchi ka salan Khajur wala)
INTRODUCTION
Arrival of chillies from America in the 16 the century , changed the whole outlook of food in India and other parts of the globe. Indians made use of chillies in all conceivable field .Food being primary application, Chilli occupies the most important position after salt. Chilli in green state, when fried, make you seat up and notice "what is cooking". It announces its presence with over active tear glands, burning throat and coughing .But the tongue gears up for that heavenly taste that is going to follow. Lets all give a glowing tribute to CHILLI. I will post different varieties of Chilli preparations in my CHILLI EXPRESS. I am posting the CHILLI CURRY made in a blend of Deccan/Hemant style. I have made some changes and have tried to give a touch of mine in this curry. I grade this curry in EO&ET category for the uninitiated in Andhra food.
The amalgamation is not overnight.It takes about three four generations to evolve cross culture effects.
When the Northern blood mingled with the local population, the food also mingled over a period of time.
Nowhere is is so much evident as in Golconda region.
Good to know people who are as much interested in Recipes as much as in the ingredients.
- From: :) (@ d150-40-7.home.cgocable.net)
on: Sat Aug 30 23:58:09 EDT 2003
Dear Hemant,
Thanks for the recipes. I will be making your BAGHARE BAIGAN (Dakshin style) this weekend. Will post feedback.
- From: Hemant Trivedi (@ 203.195.208.26)
on: Sun Aug 31 09:27:16 EDT 2003
Hello Folks,
Since the festival season is approaching, I thought that some rare sweets should feature here.
I am planning to post CHURMA-NA-LADU (Modakams),MOTICHUR ,BUNDI-LADOOS (Thirupathi Type)and some more.
What's your idea or suggestions ?
- From: :) (@ d150-40-7.home.cgocable.net)
on: Sun Aug 31 10:31:10 EDT 2003
Dear Hemant,
Thinking of those sweets, my mouth is already watering. Please post the recipes soon.
- From: Leena (@ ext-147-234-2-4.ecitele.com)
on: Mon Sep 1 00:24:39 EDT 2003
Hemantji,
Sanjeev Kapoor in one of the episodes of khana khazana mentioned that while making mawa, the halwais in India use some powder/ingredient to retain the white color of the mawa. What is the name of this powder? and how to use it ? I thought of asking you this as I remember once you had mentioned that you had worked closely with the dairy industry (please excuse me if I am wrong).
- From: Hemant Trivedi (@ 203.195.208.26)
on: Mon Sep 1 04:17:32 EDT 2003
Hello Leena,
Commercial producers of Milk Khova (GOVA) are known to use a chemical known as HYDROSE.
I am giving some information on Hydrose.
TRADE NAME : Sodium Hydrosulphite. (Hydrose)
OTHER NAMES : Sodium Dithionite; Sodium hyposulphite; Albite E & Albite EF.
U.N. NO. : 1384
DG CLASS : 4.2
SUB RISK : Non Allocated
HAZCHEM : 1Y
PACK. GROUP : II
POISON SCHEDULE : None Allocated
USES : Vat dying of fibres & textiles; Stripping agent for dyes; Bleaching sugar, soap, oils, minerals; Oxygen scavenger for synthetic rubbers.
I do no know if FPO would allow the usage in food industry but Mava coming from Coimbatore region is mostly produced by this chemical being used as a bleaching / whitening agent.
Best way, now a days is to produce instant mava by using Milk powder+Butter+Condensed milk.
Mixture is to be kept in Micro for six to seven minutes (I read this in Forum hub .The posting is about three to four years old).
- From: Hemant Trivedi (@ 203.195.208.26)
on: Mon Sep 1 04:19:43 EDT 2003
Hello smily,
I will not disappoint you. And that's a promise. !!
- From: Leena (@ ext-147-234-2-4.ecitele.com)
on: Tue Sep 2 00:15:17 EDT 2003
Hemantji,
Thanks a lot for the information.Can we purchase Hydrose in chemist shop ? I once tried to make mawa from milk powder but could not get rid of the stong peculiar smell of the milk powder.
- From: Hemant Trivedi (@ 203.195.208.26)
on: Tue Sep 2 01:07:26 EDT 2003
Hello Leena,
Go to baker's corner in the Department store and look for the above names.Its possible to get it.
Somewhere I had read that Sodium Meta bi-sulphite also does the same job and that should be available in such stores.
- From: kavi (@ 213.78.89.95)
on: Tue Sep 2 06:00:54 EDT 2003
how to make puli kootu?
- From: kavi (@ 213.78.89.95)
on: Tue Sep 2 06:01:01 EDT 2003
how to make puli kootu?
- From: kavi (@ 213.78.89.95)
on: Tue Sep 2 06:01:08 EDT 2003
how to make puli kootu?
- From: kavi (@ 213.78.89.95)
on: Tue Sep 2 06:01:23 EDT 2003
how to make puli kootu?
- From: kan (@ adsl-67-65-81-119.dsl.rcsntx.swbell.net)
on: Tue Sep 2 17:51:04 EDT 2003
hi
Is mochai kotai (field beans) is same as lima beans? can anyone tell me?
- From: Leena (@ ext-147-234-2-4.ecitele.com)
on: Tue Sep 2 23:57:28 EDT 2003
Hemantji,
Thank you
- From: kavi (@ 213.78.90.20)
on: Wed Sep 3 08:20:50 EDT 2003
how to make puli kootu?
- From: kavi (@ 213.78.90.20)
on: Wed Sep 3 08:21:02 EDT 2003
how to make puli kootu?
- From: ;-) (@ 200-204-141-111.speedyterra.com.br)
on: Wed Sep 3 08:32:08 EDT 2003
SUJU STEALS NOT ONLY RECIPES, BUT KAVI'S NICKNAME ALSO!
- From: Kavi. (@ cache-rl04.proxy.aol.com)
on: Wed Sep 3 09:39:35 EDT 2003
Hello Hemant,
I like to have boondi ladu first. Pls post that recipe first. Thank you.
- From: Kavi. (@ cache-rl04.proxy.aol.com)
on: Wed Sep 3 09:40:40 EDT 2003
Btw,the converson calculator is not working in ur website.
- From: Hemant (@ 203.195.208.26)
on: Wed Sep 3 09:54:01 EDT 2003
Hello Kavi,
I checked it.It works .Please type in blank space provided .You will get the answer.
- From: Kavi (@ 213.78.165.42)
on: Thu Sep 4 03:08:15 EDT 2003
I want to know the recipie for puli kootu. can anyone help?
- From: Hemant Trivedi (@ 203.195.208.26)
on: Thu Sep 4 04:08:39 EDT 2003
Hello Kavi,
As puli Kootu, I have never prepared it. But variations nearing Puli kootu are known.
Let me prepare Puli Kootu tonight and come back to you by tomorrow.
- From: Ivete (@ pr2-ts.telepac.pt)
on: Thu Sep 4 05:51:01 EDT 2003
Dear Mr. Trivedi,
Just came back from vacations and it was nice to see you back. Looking forward to the recipes of the sweets you've mentioned.
- From: Kavi (@ 213.78.76.223)
on: Thu Sep 4 06:20:12 EDT 2003
Sure Mr. Trivedi. I shall be waiting.
- From: D (@ stratford.cuc.com)
on: Thu Sep 4 13:15:04 EDT 2003
Hi Mr. Hemant
I tried your Green peas masala curry (except that I used frozen fresh green peas instead of the dried ones). My husband liked it a lot. However, when I asked him to taste test this as soon as it was done, he mentioned that there was a little bit of Kaaral (the after heat that hits you). However this went away after I let it rest for 1/2 hour and reheated it to serve.
I served it with toasted bread, with some chopped onions, kothmeer chopped, and fresh lemon wedges.
Thanks and keep up the good work.
- Deepa
- From: S.Kavi (@ cache-rl04.proxy.aol.com)
on: Thu Sep 4 14:24:06 EDT 2003
Hi Hemant,
Yes the calculator is working. I didn't use the blank space initially. Now it is working. It says 1 cup=228.5 gms. Can i follow the calculator for all ur recipies? If u say 230 gms of pottukadalai then can i measuer 1 cup of pottu kadalai. I am very confused. Pls clarify. Thankyou. And when will u post the recipe for laddu?
- From: :) (@ d150-40-7.home.cgocable.net)
on: Thu Sep 4 17:37:32 EDT 2003
kavi, didn't you read Hemant's statement in that same conversion thread about using your judgment with regard to weight? The conversion of 1cup=228.5gm is an approximate guide.
- From: S.Kavi (@ spider-we032.proxy.aol.com)
on: Fri Sep 5 08:58:43 EDT 2003
Thanks :),
Then i will call home to get exact measurement and use the same when hemant's recipe also have exact measurement. Love to try lots of his recipe but confused in handling the measurement. Thanks again.
- From: :) (@ d150-40-7.home.cgocable.net)
on: Fri Sep 5 10:07:47 EDT 2003
kavi,
most of us here find Hemant's measurements very easy to follow resulting in excellent food on the table. My suggestion is if the recipe says cup, use a cup, if the recipe gives measurements in grams, use a weighing scale and so on. This way you will be able to follow any good recipe.
- From: Kavi. (@ spider-wn041.proxy.aol.com)
on: Fri Sep 5 11:56:03 EDT 2003
Thanks again smiley,
I know hemant's recipies are good. I don't have measuring scale,thats the problem and thats y i am asking these questions. I am planning to call home to get exact measuerment in gms,reference with cup. Then i go from there.
- From: :) (@ d150-40-7.home.cgocable.net)
on: Fri Sep 5 21:32:58 EDT 2003
"I am planning to call home to get exact measuerment in gms,reference with cup"
kavi my friend, that's hard for anyone to give you unless they are giving for each ingredient. You see 1 cup of rice and 1 cup of cotton candy will not weigh the same :)) So this is why I am suggesting to you to use a "cup" a regular tea/coffee cup(not mug). I am sure you will be having this at home.
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