Topic started by ps (@ user-1121ofi.dialup.mindspring.com) on Mon Jan 13 16:25:10 .
All times in EST +10:30 for IST.

Hi Hemant , was just curious as to how you are so good at south Indian recipes and the language too. loved ur recipes in ur cookery corner

Responses:

• From: YAZDY S. PATEL (@ 192.30.226.29) on: Mon Jan 13 18:53:51
  
  HELLO HEMANTBHAI, I AM YOUR LONELY FRIEND YAZDY. PLEASE FORGIVE ME FOR CONSTANTLY TURNING TO YOU FOR HELP IN MY TOTAL IGNORANCE OF INDIAN FOOD. I TRIED YOUR SEERA RECIPE.I NEED YOUR HELP VERY BADLY.IT CAME OUT VERY BADLY,AND THE TEXTURE WAS LIKE RUBBER.IT WAS NOT AT ALL FLUFFY. I USED REGULAR WHOLE WHEAT FLOUR. ONE TIME I USED HOT WATER AND NEXT TIME I USED COLD WATER. IT MADE NO DIFFERENCE.SHOULD I USE ATTA. DID I HEAT IT TOO LONG.WHY DID IT PULL LIKE A RUBBERBAND> PLEASE HELP. THANK YOU.
  
  
• From: YAZDY S. PATEL (@ 192.30.226.29) on: Mon Jan 13 18:53:58
  
  HELLO HEMANTBHAI, I AM YOUR LONELY FRIEND YAZDY. PLEASE FORGIVE ME FOR CONSTANTLY TURNING TO YOU FOR HELP IN MY TOTAL IGNORANCE OF INDIAN FOOD. I TRIED YOUR SEERA RECIPE.I NEED YOUR HELP VERY BADLY.IT CAME OUT VERY BADLY,AND THE TEXTURE WAS LIKE RUBBER.IT WAS NOT AT ALL FLUFFY. I USED REGULAR WHOLE WHEAT FLOUR. ONE TIME I USED HOT WATER AND NEXT TIME I USED COLD WATER. IT MADE NO DIFFERENCE.SHOULD I USE ATTA. DID I HEAT IT TOO LONG.WHY DID IT PULL LIKE A RUBBERBAND> PLEASE HELP. THANK YOU.
  
  
• From: Hemant (@ 202.142.65.239) on: Mon Jan 13 23:42:29
  
  Hello PS,
  Thanks for the feedback.
  You need to read about me in the website where I have written briefly about myself.You may also read the thred "where are those happy days" which appeared in forumhub.
  This explains how I cook south Indian food and speak almost all southern languages .
  I had no exposure to Malayalam which is a great language.I will always feel that I have missed out on a Great language.
  
  
• From: Hemant (@ 202.142.65.239) on: Mon Jan 13 23:50:30
  
  Hello Yezdi bawa,
  No one is lonely till tey actually convince themselves that they are lonely.
  As long as you follow my instructions up to T, chances of your going wrong are rare in cooking.
  Please read my recipe carefully and recook the dish.
  You will not go wrong.
  You should use enough amount of Ghee and please do not heat for long.This would give you rubbery sheera.
  
  
• From: PS (@ user-1121ofi.dialup.mindspring.com) on: Wed Jan 15 11:14:58
  
  Hemant I agree with u abt Malayalam..It is a great language and i love the dishes which are truly unique tothat corner of south India. But I am ashamed to confess that though I am half malayalee I do not speak the language having totally grown up in Karnataka and Madras.
  Some days back i tasted an excellent dish with channa dal and Karela. It had the dstinct flavour of an Andhra dish. Was wondering if u know abt this dish and if u could post the recipe if you do. Thanks PS
  
  
• From: Ivete (@ pr2-ts.telepac.pt) on: Sat Jan 18 10:55:11
  
  Mr. Trivedi,
  I've been trying your recipes for sometime now and everything comes out perfect. Just to mention some: Hariyali Pili Mung Dhal, Tuver Ni Dal, Vengaya Masala Pakoda, kothumali Chutney, Bhajjis, etc.I have some questios though:what do you mean by 'sour curds'and is it safe to use soda bicarbonate on cooking?I've heard it destroys all the vitamins.When using it on pakodas, for instance,can you keep the mixture on the fridge for future frying? Thanks.
  
  
• From: YAZDY (@ 192.30.226.29) on: Mon Jan 20 18:56:40
  
  DEAR HEMANT, THANKS FOR THE WORDS OF COMFORT. I WILL TRY AGAIN.
  
  
• From: YAZDY (@ 192.30.226.29) on: Mon Jan 20 18:56:44
  
  DEAR HEMANT, THANKS FOR THE WORDS OF COMFORT. I WILL TRY AGAIN.
  
  
• From: khyati shukla (@ ) on: Wed May 5 05:39:15
  
  hi,mr.trivedi,
  i m a student frm NIFT gandhinagar and m really interested in doing an internship with u. was surfing through ur site and came across this post a response thing...
  will be really glad to have an experience of working with u.
  i m in fashion and information technology semester 4, and my interests are in graphics and pattern designing and drafting.
  thanking you and awaiting ur reply,
  khyati shukla.
  
  
• From: Hemant Trivedi (@ 203-195-208-26.now-india.net.in) on: Wed May 5 12:34:59 EDT 2004
  
  Hello Khyati Shukla,
  Fashion designer Hemant Trevedi shares the name and surname with me. I am good at cooking and he is good at cooking up designs.
  Both of us are very popular with women folk.
  He beautifies them , but I make them and their family happy.
  If you want to be an intern with me, you will be a very good cook. LOL
  So please write to the fashion designer my child.
  Rgds
  HT
  
  
• From: suemani (@ ool-182f9167.dyn.optonline.net) on: Sun May 9 23:12:05 EDT 2004
  
  Hi Hemant,
  Hope you will see this forum. i mean utmost urgent! The reason being some one is using this forum to write garbage , i can understand if he uses differnt thread , he has erased the previouis thread and filled his / her message or story there. The heading is the same . This has to stop i have no idea but i wanted to bring this to your attention and also other forumhubbers. My only regret is that some of the titles had good recepies which i did not copy assuming this is a safe place much to my surprise this safe haven has been vandalised.
  Please do something if yu can . also is there any way you can bring back the lost articles?
  an ardent hemant trivedi forum hubber.
  suemani
  
  
• From: Hemant Trivedi (@ 203-195-212-199.now-india.net.in) on: Mon May 10 00:18:45 EDT 2004
  
  Hello Suemani,
  I was worried about the same thing.I do not know how much damage has been wrought about by such insensetive, sensless postings done under my name.
  I tried posting a protest to ADMIN but my mails bounced back.
  I hope ADMIN has saved my recipes or else I will have to start reposting my recipes.
  Rgds
  HT
  
  
• From: Jim Wagner (@ id-cralid-cuda1a-63-25.losaca.adelphia.net) on: Mon May 10 00:40:41 EDT 2004
  
  Hello, Hermant
  
  Yes I have noticed much polital stuff on here as well, I wish there was a more involved moderator to keep this wonderful cooking site from being hijacked by people who have other agendas.
  
  
• From: Roshan (@ 220.247.242.211) on: Mon May 10 02:12:20 EDT 2004
  
  Hemantji,
  Please dont worry about the cheap stuff that has been displayed by some worthless and good for nothing creatures . We all know who you are. Cheer up Sir!:-)
  
  
• From: Madhu (@ lan-202-144-61-145.maa.sify.net) on: Tue May 11 08:07:25 EDT 2004
  
  Hemantu kanna.... pinnittedaa raaja.
  
  
• From: Sadhana Pinnepalli (@ user-0cdfl6o.cable.mindspring.com) on: Tue May 11 10:00:28 EDT 2004
  
  Hello Sir,
  
  I feel more bad than worried that such stuff was displayed under ur name. Freedom to expression is not be used this way. U couln't contact ADMIN. Pls do something about it. This forumhub is such a nice place. U can learn and teach others. Anyway, as somebody has said elephants don't change their way just becoz dogs bark. I was shocked when I came across the stuff but then was very sure that there is something wrong. I have respect for u and everybody like u.
  
  Regards,
  Sadhana Pinnepalli.
  
  
• From: Ivete (@ adslsapo-b4-39-12.telepac.pt) on: Wed May 12 08:19:09 EDT 2004
  
  Dear Mr. Trivedi,
  I don't think any damage was done to your name because you were so prompt in making clear that those postings were not made by you.
  I felt disgusted for the content of those postings but, unfortunately, as this is an open forum, once in a while bad intentioned people pop in to create some unrest. They have nothing useful to do or say.
  Fortunately, most of the hubbers are nice and good hearted people, from all kinds of backgrounds and are so please to come here and share their experience and love for good food.
  I just wished to see you participating here more often like you used to in the good old days.
  
  
• From: Raghu (@ 193.129.245.198) on: Wed May 19 11:00:46 EDT 2004
  
  Dear Hemantji
  
  Pls excuse, such insane idiots & continue service, cos we badly need it :))
  
  I was wondering, sir, if you can post me a receipe for Kothu Roti (Srilankan Style, veggie one), every time I try at home, I get the massala right, but the roti it self becomes, very soft & watery, but when ever I buy from SL restaurants, they taste AWSOME !!!
  
  pls help
  
  rgds
  Raghu
  
  
• From: Hemant Trivedi (@ 203-195-212-199.now-india.net.in) on: Fri May 21 12:57:22 EDT 2004
  
  Hello Friends,
  I am so much indebted to you all.
  I am nothing without you.
  
  Hello Raghu,
  I am sorry, I do not know cylone Kothu Roti.
  
  Hello Ivete,
  I miss you. Thanks for your warm wishes.
  
  
• From: kaykay (@ c-67-174-91-83.client.comcast.net) on: Fri May 21 21:07:08 EDT 2004
  
  hi
  
  i would like to know to make a chow chow kootu with moongdal.can anyone post the recipe for this? thanks.
  
  
• From: ruchi (@ ) on: Thu Jun 17 03:16:01
  
  hello sir,
  i m NIFD student from baroda. i have project on designers . i selecte u as designer. i need u r help sir . i want ur resume. and i want to know about ur study about designing. and ur collection.
  
  urs faithfully
  
  
  
• From: Hemant Trivedi (@ 203-195-212-199.now-india.net.in) on: Fri Jun 18 01:05:17 EDT 2004
  
  Hello Ruchi beti,
  Hemant Trivedi je fashion designer chhe tenu ane maru naam ekaj chhe.
  Mane to dhang na kapada pan paherta nathi aavadta.
  Soory beta,
  
  
• From: Ivete (@ adslsapo-b3-255-254.telepac.pt) on: Fri Jun 18 03:39:04 EDT 2004
  
  Dear Mr. Trivedi,
  How are you doing? Hope things are fine with you and the family.
  I have a question for you. I've got from a friend a mushroom called 'Kefyr'. We have to put it in milk and the milk turns curd. Sour. It grows fast. It's said it's very healthy and people from the Caucasus drink that curd a lot. Have you ever seen it and is it safe? Well, I've already drunk it but I'd like to have more information about it.
  Can you help me on this?
  Thank you so much and best regards!
  
  
• From: Hemant Trivedi (@ 203-195-212-199.now-india.net.in) on: Fri Jun 18 11:56:15 EDT 2004
  
  Hello Ivete,
  Nice to hear from you. I feel bad and sheepish as I am spending my time in Astrology .
  Yes, I did some research on curds for Smt.Tarla Dalal for her mg. (Ultimately she could not accept my terms).
  In cacus region, kefyr curds are prepared and is very healthy.
  It is reported that Mongol Chenghis khan would not have invaded the world had he not got Kefyr fermented curds when his army of Huns was dying of hunger and thirst.
  The nomads in lower cacus region gave them fermented curds and they lived.
  Some story.....
  Enjoy...
  
  Try the following link
  http://dwb.unl.edu/Teacher/NSF/C11/C11Links/rawhealth.net/kefir2.htm
  
  
  
• From: Ivete (@ adslsapo-b4-32-74.telepac.pt) on: Fri Jun 18 15:54:32 EDT 2004
  
  Dear Mr. Trivedi,
  I thank you very much for your response.
  Sorry to hear you're not going to write for Tarla Dalal magazine.
  I'm sure you're helping a lot of people with Astrology, too, so don't feel bad. One thing I've noticed you're spending more time with us in this Forum and that it's very nice. It's good to have you here more often.
  Now I feel more confident to take kefir curd. It seems it's true all that is said about it.
  It's very refreshing now in the summer. It's a pity I have to throw some of it away as it grows so fast and I can't find anybody who wants to try it. I'll keep on looking.
  Anyway, thanks a lot and yes, that was some story about Ghenghis Khan.
  Bye!
  
  

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