Topic started by archana (@ host-66-90-250-77.rev.o1.com) on Tue Jan 6 02:35:59 EST 2004.
All times in EST +10:30 for IST.

Hi,

I purchased dried green peas(vatana) from indian stores here but whenever I soak them and try to cook them half of them get cooked and half don't(i guess the store have mixed them and selling them). Pls tell me what to do with these peas??? Any suggestions how can I cook them
completely?

Also I have Ricotta cheese I tried to fry it like paneer but it broke in the oil?? Pls help? Does anyone have any recipes vegetarian using Ricotta cheese??

Responses:

• From: R (@ bgp530243bgs.ebrnsw01.nj.comcast.net) on: Tue Jan 6 15:53:31 EST 2004
  
  Hi Archana,
  
  Have you tried soaking green peas the previous night and then cook in the morning ? Also, cook in a broad mouth vessel, so that all peas will get cooked evenly, as far as I know.
  
  As far as I know, cottage cheese and paneer are similar. Ricotta cheese looks like our regular cheese which we use for bread, except that purpose is different.
  
  Recently, I used Ricotta cheese in a sweet called sukhadi to get a rich taste & soft texture(like butter). Also, I heard that with ricotta cheese, u can prepare halwas or sweets.
  
  
  
  
• From: Sudha (@ sjcd-webcache-8.cisco.com) on: Tue Jan 6 15:56:41 EST 2004
  
  Hi Archana,
  
  Bake the Ricotta cheese in the oven at a low temp. setting before frying it. This way, it will not disintegrate while frying. I do not remember the temp. at which I baked it though.
  
  Sudha.
  
  
• From: archana (@ host-66-90-249-204.rev.o1.com) on: Thu Jan 8 01:38:29 EST 2004
  
  Thanks R and Sudha,
  
  Hi R,
  I have tried to soak them overnight but no results also tried to soak them in baking soda-but no results:( Also tried to soak them for a more than a day. Now what to do?? pls help.
  Also how did you use the ricotta cheese in Sukhadi? The one I have is too soft and loose and not like regular bars of cheese we get? Was your cheese the same?? How did you make sukhadi?? I have the whole wheat flour you get in grocery stores here. does that work??
  
  Hi Sudha,
  If you remember the temp at which you baked it. Pls let me know. Also what dishes can you make with ricotta??
  
  
• From: aarthi (@ 206.70.243.251) on: Thu Jan 8 10:43:46 EST 2004
  
  Hi Archana,
  Soak the peas overnight and cook them in a cooker next morning for 45 mins on medium flame.
  Then you can make a gravy out of onion tomate and add these to it.
  For Ricotta cheese,
  You can do this.
  1. Add the ricotta cheese.
  Add equal amount of milk powder.
  Add equal amount of sugar
  Add 1/2 stick of unsalted butter
  Heat them together till the cheese melts in a non stick pan.
  Now transfer the contents to a glass bowl and microwave on high for about 8-10 minutes stirring it every 2 minutes.
  When it turns a little brown, take it out and spread the thick mixture on a greased plate ot try.
  When it cools, cut into diamond shaped pices.
  It is a tasty milk sweet.
  You can decorate with pista and badam if you wish.
  
  
  
• From: R (@ bgp530243bgs.ebrnsw01.nj.comcast.net) on: Thu Jan 8 21:08:57 EST 2004
  
  Hi Archana,
  
  Sometimes, it happened to me also when I did not soak them properly.
  
  Usually, I cook them in cooker for 4 whistles and keep the stove sim for 10 to 15 mts, then it shd be soft. If it is not soft even after that, then it should be some old stock. Long time back, I bought field beans from an Indian stores, and it was so bitter.
  
  About ricotta cheese, I have the same what you explained. The recipe is in the old thread "About a Gujarati sweet". Also, why dont u try in yahoo and will find some recipes in that.
  
  
• From: archana (@ host-66-90-248-73.rev.o1.com) on: Fri Jan 9 01:05:19 EST 2004
  
  Hi Aarthi,
  Thanks. I did cook them in a pressure cooker too but no results. and yes can ou tell me the measurement for ricotta cheese and milk powder also how do you ricotta cheese? Do you tie it in a cloth to remove the water? Pls help.
  
  Hi R,
  I have tried the pressure cooker too, maybe as you say it is a old stock. I guess I have to throw them out. Also how did you use ricotta for sukhadi did you tie it in a cloth overnight to remove the water?? pls help
  
  And Yes I also broughtTofu yesterday can anyone tell me how to us it and any veg dishes for that.
  
  
  
  
  
• From: R (@ bgp530243bgs.ebrnsw01.nj.comcast.net) on: Fri Jan 9 06:42:21 EST 2004
  
  Instead of throwing out, why dont u go and exchange it at the Indian stores?
  
  You dont have to tie because, it will melt in the gas heat. Here the recipe is-
  
  wheat flour 1 cup
  jaggery, ghee, ricotta cheese & gundar(edible gum) 1/2 cup each
  dry fruits or nuts as much as u want
  
  Deep fry the gundar in ghee till the brown color comes. Let it get cold and crush into powder.
  
  Fry the jaggery in 1/2 cup of ghee till it gets melted and the jaggery will come on top of the ghee. This is the right time to add flour, Stir them and continue till the color changes into light brown.
  
  Now, add ricotta cheese, crushed gundar and dry fruits/nuts, stir them till they all got mixed up well.
  
  Finally, pour them in a plate and cut into square shape and when it gets cold, remove them.
  
  
• From: R (@ bgp530243bgs.ebrnsw01.nj.comcast.net) on: Fri Jan 9 06:51:22 EST 2004
  
  http://forumhub.com/southfood/9892.12.40.54.html
  
  http://search.yahoo.com/search?p=tofu+in+indian+dishes&ei=UTF-8&fr=fp-tab-web-t&cop=mss&tab=
  
  http://intra.whatuseek.com/query.go?crid=0d992ff16ec9e5d9&query=tofu+recipes
  
  Hope this is sufficient about tofu.
  
  
• From: archana (@ host-66-90-248-134.rev.o1.com) on: Sat Jan 10 01:34:56 EST 2004
  
  Thanks R,
  I have the whole wheat flour you get in USA/(not indian grocery stores). Shall I us that for sukhadi and what happens if we cancel out Gundar. Would it still make good sukhadis.
  I don;t think I can return those peas as I have lost the receipt somewhere.
  
  
  
• From: R (@ bgp530243bgs.ebrnsw01.nj.comcast.net) on: Sat Jan 10 08:23:42 EST 2004
  
  Hi Archana,
  
  Sorry, I have no clue whether I can use whole wheat flour in the place of our regular wheat flour. Since I got this from my Gujarati friend, dont know much about it.
  
  Without ricotta cheese and guntar, I tried only once, but you have to take them out soon, dont wait till it turns out solid. When it is in liquid stage, u can take them out. Because, I was waiting till it turned out solid, but in the end, it turned out very hard.
  
  Since you are adding ricotta cheese, I think that u will get soft texture. The reason we are adding guntar is that you will get the crispiness with the softness which is a unique taste. So, try them in a small cup and if it comes out nicely, then, go ahead. Making sukhadis is a very easy job.
  
  
• From: R (@ bgp530243bgs.ebrnsw01.nj.comcast.net) on: Sat Jan 10 08:24:39 EST 2004
  
  http://202.162.227.15/bin/ilsearch/bawarchi?searchkey=ricotta+cheese+recipes
  
  In the above said site, I found lots of recipes with ricotta cheese. Since we both are not sure about sukhadis, why dont u try one of the above?
  
  Good luck!!
  
  
• From: archana (@ host-66-90-250-240.rev.o1.com) on: Wed Jan 14 02:02:22 EST 2004
  
  Thanks R
  hey do you know if I can make barfi with the wet sweetened coconut we get in sotres. I have a packet of Sweetend coconut but don't know if I can make. I also wanted to if you can make chikki with it?
  
  
• From: R (@ bgp530243bgs.ebrnsw01.nj.comcast.net) on: Wed Jan 14 04:07:18 EST 2004
  
  What is that sweetened coconut? Because, I saw in stores only the ordinary grated coconut in packs which we use for cooking. Is that what you are mentioning?
  
  If so, yes, u can make coconut burfi with that or some other sweets using coconut as an ingredient like seven cup sweet or even poli!
  
  
• From: R (@ bgp530243bgs.ebrnsw01.nj.comcast.net) on: Wed Jan 14 04:15:33 EST 2004
  
  About chikki, I heard about peanut chikki and other nuts chikki, do u make using jaggery and coconut?
  
  
  
  
• From: The homebound (@ adsl-68-79-52-132.dsl.emhril.ameritech.net) on: Wed Jan 14 20:43:46 EST 2004
  
  Guys,
  I use peas all the time. The very first time I bought them, I had to soak it over night, then drain and could store them in a glass container with a lid for more than three weeks. I use them in my soups, also for dals, sambhar and even some vegetable preparations. But the last consignment that I bought, they do not cook well though I cook them for the same amount of time I used to cook before. Well, I never had to steam/pressure cook them, I just let them sink in water with some salt and cook them for 5-10 minutes in a saucepan. The last consignment even changes the color to a light yellow. I guess as R suggested, this must have been some old stock.
  Just my opinion and experience,
  The Homebound
  
  

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