Topic suggested by Poonguzhali on Fri Jan 29 04:27:27 .
All times in EST +10:30 for IST.

This is just to give some simple tips for day to day cooking, esp. for the beginners!!!

Responses:

• From: Poonguzhali (@ c4350.isid.co.jp) on: Fri Jan 29 04:30:55
  
  Tips on making sambar or such kozhambu vagaigal:
  
  eppOdhume endha kozhambu seivadhAga irundhAlum adharkundana ingredients-i mudhalileye karaithu veithu kolvadhu nalladhu.
  For example:
  sambar endral puli karaitha thanneer, sambar podi or milagAi podi, manjal podi, uppu and of course salt ellavatraiyum karaithu veithu kondu, adhodu kaikarigalaiyum adhil pottu ondraga aduppil EtrinAl orE seerAga vegum. manam mArAdhu!
  
  
• From: Poonguzhali (@ c4350.isid.co.jp) on: Fri Jan 29 04:32:24
  
  thalikka serkka vEndiyavai:
  
  kari thAlikka :
  kadugu, ulunthamparuppu, seeragam, perungaya podi
  
  kozhambu thalikka :
  kadugu, perungaya podi
  
  
• From: Poonguzhali (@ c4350.isid.co.jp) on: Fri Jan 29 04:34:05
  
  thalikka melum oru tips :
  
  kari seiya mudhalil thalithu vittu piragu adhileye kAiyai pottu seiya vendum
  
  kozhambu seiya thaniyAga thAliththu kozhambil kadaisiyAga sErkka vendum
  
  
• From: Poonguzhali (@ c4350.isid.co.jp) on: Fri Jan 29 04:39:42
  
  vendaikkai poriyal seiyum pOdhu siridhu thayir vittu seidhal, vazhu vazhuppu maraindhu moru moru endru varum
  
  
• From: sps-alias-makku (@ semiramis.erlm.siemens.de) on: Fri Jan 29 05:52:22
  
  Poo: ungaLin kurippugaLukku migavum nandri. konjam specific Qns:
  1. saambar'la uppu jaasthi'ya pOttutOm'na athai epdi seri paNrathu?
  2. veNdaikkai poriyal seyyum pOthu, endha stage'la curd mix paNNanum? do we need to soak or something?
  3. ippO kaRi seyyum pOthu manjaL podi, muthalil thaaLikum pOthE pOdalaamaa?
  4. eppa matrum ethukellaam pachchai miLagaai use paNNanum? ethukkellaam vara-miLagaai use paNNanum? vara miLgaai'kkum pathila miLgaaip podi use paNNalaamaa?
  
  
• From: Ramanan (@ faraday.bfsec.bt.co.uk) on: Fri Jan 29 08:23:40
  
  PS: i am extremely careful when it comes to adding salt. We can always add salt later.
  One thing i do when i have added more salt is to try and add a few drops of lemon juice to the sambhar or kuzhambhu after removing the sambhar vessel from the stove.
  this does to some extent reduce the 'saltiness' of the sambhar.[if you have put too much of salt in it, god bless you , just have curd rice :)]
  The discerning person can easily find out the difference,but then we are only novices.Is it not ? :))
  
  
• From: pae (@ global25.citicorp.com) on: Mon Feb 1 13:54:06
  
  sps-alias-makku:
  
  1. if your saambar is salty, throw it. no... kidding. Cut one big potatoe into half and put it in the saambar. After 20-30 minutes, the salt is gone!
  
  2. vendaikaai oru arai-vaekkadu vandhavudan, thayir mix panna vaendum.
  
  3. ennai vaithu kadugu, u.paruppu thaalikkumpodhu manjal podi poduvadhu nallathu.
  
  
  
• From: pae (@ global22.citicorp.com) on: Mon Feb 1 14:04:26
  
  More ideas!
  
  - kuzhambu/saambar kaaram adhigamaaga irundhaal, siridhu vellam (jaggery) pottu nangu kalandhaal sariyaagi vidum.
  
  - a few drops of lemon juice takes away the 'salt' from cabbage (or anyother) poriyal.
  
  
  
• From: WOnderinger!! (@ pm062-11.spindler.wmich.edu) on: Mon Feb 1 23:26:22
  
  mmm why do you guys add curd to vendakkai curry???
  
  
  Pae uppu adhigamaana sambaril vega vaitha urulai kizhangu poda vendum illaiyo???
  
  
• From: bb (@ schubert.crhc.uiuc.edu) on: Tue Feb 2 01:09:28
  
  to thicken a watery dish(sambar and others), use karaicha kadalai maavu, or karaicha rice flour. for kurumas, use curd, or use ground paste of cashewnuts..makes it really tasty...yumm...
  
  
• From: NOV (@ ) on: Wed Feb 3 01:24:38
  
  Why go into the trouble of adding curd to make your ladies finger sticky-free?
  Do what the experts (meaning I :-)) do:
  
  Stir-fry the sliced pieces of ladies finger in a pan, without any oil. The heat will "destroy" all the stickiness. Prepare your dish the usual way after that. And wow! The stickiness is all gone!!
  
  
• From: Anu (@ ws239-24.allen.msstate.edu) on: Tue Feb 9 18:01:58
  
  Hi Everyone,
  
  I have thoroughly enjoyed all the food postings. I was eager to read the tips on cooking. But,all of it was in Tamil ( not complaining). Any help here?
  Sincerely
  Anu
  
  
• From: Anu (@ ws239-24.allen.msstate.edu) on: Tue Feb 9 18:04:12
  
  Hi everyone,
  
  I have thoroughly enjoyed all the food postings. I came here eager to read the "tips on cooking". But, all of it was in Tamil ( not complaining). I honestly am lost. Any help here will be greatly appreciated
  
  Thanks
  
  Anu
  
  
• From: babu (@ 198.153.135.231) on: Tue Feb 16 15:20:23
  
  can somebody tell me how to make "kuruma" ? Thanks
  
  
• From: Mrs Ramabalu (@ proxy.nchu.edu.tw) on: Mon Apr 26 09:28:36
  
  KURUMA for PURI:
  For Two Persons:-
  2 Potato (vega vaithathu, I mean boiled)
  1 Tomato
  1 onion
  oil, Kadugu, Seragam, Turmeric Powder
  Chilli( according to your level)
  Salt
  Mudhalil kadugu, seragam, pottu fry pannivittu, pinbhu onion,chilli and tomato vai kalanthu soodu
  pannavendum(just two minutes). Add water into it.
  After boiling for sometime add Potato(squeezed).
  Five minutes kalithu salt podaVum. taste panni
  parthuvittu irakki vidavum.
  Kuruma Ready!!!!!!!!!!!!!!!!!!!!!
  How is it??!
  
  
  
• From: vj (@ chme111pc14.ecn.purdue.edu) on: Thu Apr 29 12:19:26
  
  rendu question:
  1. soodu pannavendum for two minutes... does that mean we shouldnt do the usual frying the onions till golden brown colour... and do we add the onions, tomtoes together? kitchen would get unmanageable!
  2.what are 'squeezed' potatoes?
  
  romba thanks in advance
  vijay
  
  
  
• From: Puzzled (@ 202.184.134.8) on: Thu Apr 29 21:07:40
  
  I thought Kuruma used plenty of coriander (malli) and coconut milk?
  I find both absent in the recipe above?
  Is this a different kind of Kurma? :-))
  
  One of these days, I will post a recipe for Vegetable Kurma. :-))
  
  
• From: nanban (@ chme111pc14.ecn.purdue.edu) on: Thu Apr 29 21:30:00
  
  Mr.Puzzled .
  Dont delay please
  
  
• From: Ramabalu (@ proxy.nchu.edu.tw) on: Fri Apr 30 07:14:48
  
  Vijay,
  1. you need not fry that to golden colour.
  (because kuruma-vil irendum vendhu varavendum)
  Golden colouril fry panni vittaal masiyathu(?!)
  2. Potatoes(Venthathu/sometimes properly vegathathu )-vai hand use panni just press
  panni poda vendum(squeezed)
  Try it. all the best.
  
  
• From: ramabalu (@ proxy.nchu.edu.tw) on: Fri Apr 30 08:19:51
  
  onion chutny cheyivathu eppadi?
  koncham vivaramai elluthunkalen!
  
  
• From: girija vidyasagar casikar. (@ proxy2d.isu.net.sa) on: Tue Jun 1 01:24:57
  
  enjoyed reading tamil in english. suits me fine. my written tamil is very rusty. just happened to come by on this page.
  i am a proper south indian in saudi arabia staying in a western compound. you can imagine my pleasure reading tamil in english.
  girija vidyasagar.
  
  
• From: Venky (@ 207.247.192.243) on: Fri Jun 25 17:01:55
  
  Substitute for puLi :
  Try to make rasam only with Tomato (without using puLi). Just couple of more Tomato would give the puLippu need and is also good for health. (You can also try a little bit of Lemon instead of puLi).
  
  While making pine-apple rasam (or palaa-pazha rasam), do not use puLi. Use a little bit of Lemon instead for puLippu.
  
  
• From: Venky (@ 207.247.192.243) on: Fri Jun 25 17:06:30
  
  Thayiru thOykka uRai mOru illayaa ? kavalai pada vEndaam. Put a kamarkat-size puLi or a few pachchai miLakaai kaambu in the lukewarm milk. Ad 'Voila'... you will have katti thayir the next day morning.
  
  
• From: Puzzled (@ bkj-cache81.jaring.my) on: Mon Jun 28 00:24:52
  
  Pala pazham is jackfruit right?
  Isn't pineapple called arnaasi pazham in Tamil?
  
  
• From: fruit clarifier (@ dialup-209.245.193.13.houston1.level3.net) on: Mon Jun 28 00:56:23
  
  yes, palaappazham is jackfruit, and pineapple is aNNAsippazham.
  
  
• From: Venky (@ 207.247.192.249) on: Mon Jun 28 11:42:37
  
  Hello Mr. Puzzled,
  Yes. Mr. Fruit clarifier is right. They are different. You can make a very good rasam with 'palaa pazham'. The process is similar to pineapple rasam.
  
  
• From: bb (@ inehou-pxy06.compaq.com) on: Tue Jun 29 13:10:00
  
  where is karivEppilai available in US?
  
  
• From: Venky (@ 207.247.192.254) on: Fri Jul 2 10:41:21
  
  In almost all indian grocery stores :-)
  
  
• From: §À¡ƒÉôÀ¢Ã¢Âý..pOjanapriyan (@ gup-078-dpm2.cia-g.com) on: Fri Jul 2 13:13:49
  
  Hi All
  
  Has anyone among you ever tried §Á¡÷ìÌÆõÒ [mOr kuzambu] with Broccoli Stems [¾ñÎ]!!
  almost as good as eggplant or pUsaNikkai moRkkuzambu!
  
  
• From: Sabesan (@ ws-209-233-228-249.webvangroup.com) on: Wed Jul 7 17:41:15
  
  BB.... u need to ask as "Kari Leaves".... atleast i find that available in Bharat Baazaar in Sunnyvale, CA... not sure about other places...
  
  
• From: bb (@ dialup-209.245.196.192.houston1.level3.net) on: Thu Jul 8 01:48:33
  
  thanks venky,sabesan.
  
  
• From: vj (@ pppa7-resalelafayettein1-1r1107.saturn.bbn.com) on: Sat Jul 24 01:25:51
  
  bb, how do you manage to obtain karaicha kadala maavu types in the US? (or ground rice flour for that matter)
  
  
  
• From: bb (@ dialup-209.244.116.96.houston1.level3.net) on: Sun Jul 25 13:17:26
  
  vj, u can find it in most indian stores. kadalai maavu - ask for bEsan. rice flour will be labelled as rice flour.
  
  
• From: ravi SUNdaram (@ 192.149.1.168) on: Mon Aug 2 10:46:21
  
  Six minute therattuppaal:
  
  One can of sweetened condensed milk.
  half a cup of skimmed milk powder.
  two sticks of butter (1/2 lb)
  Look! no sugar.
  
  Mix 'em. nuke 'em for six minutes in
  low power setting. (blend them coarsely first,
  microwave for 2 minutes, then blend them well,
  continue for 4 more minutes.)
  
  With that much of cholesterol and calories it
  cant go wrong.
  
  
• From: sarah anderson (@ ip152.jacksonville3.fl.pub-ip.psi.net) on: Thu Aug 19 22:34:17
  
  I need the recipe for the fruit bowl I guess. Lindsay and Cheyrl did it one day i did it and it was delicious, but i have lost it. the one with the cherries, frozen orange juice, and lemonade and bananas. I was wondering if jello was in it also.
  
  
• From: aruLarasan (@ psiphi.umsl.edu) on: Thu Aug 19 23:15:05
  
  
  
  
• From: ravindramani (@ 164.100.97.10) on: Fri Sep 10 05:24:12
  
  this site is excellent.
  
  
• From: suji (@ pool-141-154-14-129.bos.east.verizon.net) on: Wed Sep 26 16:50:44
  
  To thicken a watery kuruma corn flour can also be used.Before adding the flour ,it must be diluted in a small amount of water.Also corn flour can be used to fry chicken,cauliflower etc.
  
  
• From: deekshikka (@ ppp-219.65.97.184.chn.vsnl.net.in) on: Sat Nov 22 05:07:46
  
  in the sugar box if we put some tumeric powder around it ants will not come.
  
  
• From: R (@ bgp530824bgs.ebrnsw01.nj.comcast.net) on: Sat Nov 22 06:19:25 EST 2003
  
  Try farmer's market for curry leaves, though it is 2 dollars something, the qty is more when compared to our Indian stores. Atleast 2 to 3 weeks, you can use them.
  
  And about broccoli stem, use to make usili with the entire broccoli flower as well as stem which is really tasty.
  
  Bye
  
  
• From: Cathy the Cook (@ toronto-hse-ppp3658403.sympatico.ca) on: Tue Jul 13 16:56:48
  
  What is a Panni press?
  
  Please help.
  
  

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