Food items you cannot resist inspite of..

usha manohar wrote:

anil wrote:

I have habit of eating some sweet after lunch and dinner. Indeed I like every food but liquid is my favroat. Butter milk, soups, shakes all I like too much.

I too love having soups, juices etc..Try this - boil 3 or 4 lime along with a piece of ginger in 4 cups of water. Cool and remove the seeds from the lemons and blend along with the skin adding a pinch of rock salt, pepper powder and some honey..You can dilute it further and drink chilled.It is very healthy and tasty too

Thanks I will try it.

Arunima Singh wrote:

I love stuffed parathas. Stuffed peas and sattu parathas are my favorite

I too love stuffed Parathas, in Bangalore there is a place in Cox town where you get all kinds of stuffed parathas , very tasty too ! I also like Jeera poories , methi poories  once had beetroot poories which were very tasty and different 

usha manohar wrote:

Arunima Singh wrote:

I love stuffed parathas. Stuffed peas and sattu parathas are my favorite

I too love stuffed Parathas, in Bangalore there is a place in Cox town where you get all kinds of stuffed parathas , very tasty too ! I also like Jeera poories , methi poories  once had beetroot poories which were very tasty and different 

I also like stuffed parathas especially those stuffed with methi, sattu or radish. However I didn't know that poories can also be prepared by stuffing. So far I had only plain puries. Any idea how methi poorie or beetroot poorie is prepared?

jabeen wrote:

usha manohar wrote:

Arunima Singh wrote:

I love stuffed parathas. Stuffed peas and sattu parathas are my favorite

I too love stuffed Parathas, in Bangalore there is a place in Cox town where you get all kinds of stuffed parathas , very tasty too ! I also like Jeera poories , methi poories  once had beetroot poories which were very tasty and different 

I also like stuffed parathas especially those stuffed with methi, sattu or radish. However I didn't know that poories can also be prepared by stuffing. So far I had only plain puries. Any idea how methi poorie or beetroot poorie is prepared?

I woulf think that the stuffing is mixed into the dough unlike in parathas where it is stuffed and then rolled out ..

jabeen wrote:

usha manohar wrote:

Arunima Singh wrote:

I love stuffed parathas. Stuffed peas and sattu parathas are my favorite

I too love stuffed Parathas, in Bangalore there is a place in Cox town where you get all kinds of stuffed parathas , very tasty too ! I also like Jeera poories , methi poories  once had beetroot poories which were very tasty and different 

I also like stuffed parathas especially those stuffed with methi, sattu or radish. However I didn't know that poories can also be prepared by stuffing. So far I had only plain puries. Any idea how methi poorie or beetroot poorie is prepared?

I make such puris, although they are not stuffed. For methi puris, you just chop methi leaves finely and mix withe the flour, add salt, chilly powder, hing, turmeric, sesame seeds, garlic paste. Pour 2 tablespoons of hot oil, wait for a few minutes and then knead the dough well. Knead it firmly and then makes puris as usual.

For variation, you can substitute methi with either spinach or fresh coriander leaves. Rest all, would be the same. I make these puris often for my son's lunch box.

usha manohar wrote:

jabeen wrote:

usha manohar wrote:

Arunima Singh wrote:

I love stuffed parathas. Stuffed peas and sattu parathas are my favorite

I too love stuffed Parathas, in Bangalore there is a place in Cox town where you get all kinds of stuffed parathas , very tasty too ! I also like Jeera poories , methi poories  once had beetroot poories which were very tasty and different 

I also like stuffed parathas especially those stuffed with methi, sattu or radish. However I didn't know that poories can also be prepared by stuffing. So far I had only plain puries. Any idea how methi poorie or beetroot poorie is prepared?

I woulf think that the stuffing is mixed into the dough unlike in parathas where it is stuffed and then rolled out ..

I think the basic difference is in the frying process. For poorie, one can roll out in the size and shape of a poorie after stuffing the flour ball. Now, deep fry them in a wok but for parantha,, shallow fry them in a tawa/griddle pan. 

@ Kalyani, thanks for clarifying  and the re ipe for stuffed puris ,  will definitely try out methi and spinach puris ..

@ Shampa , I always wonder if Paratha and Parantha are one and the same or if there is any difference in preparation?

usha manohar wrote:

Arunima Singh wrote:

I love stuffed parathas. Stuffed peas and sattu parathas are my favorite

I too love stuffed Parathas, in Bangalore there is a place in Cox town where you get all kinds of stuffed parathas , very tasty too ! I also like Jeera poories , methi poories  once had beetroot poories which were very tasty and different 

Stuffed paranthas are popular in whole country and most of people like it.In Delhi name of one street is prontho wali Gali. It is near old Delhi Railway station. Size of prontha is its speciallity. 

usha manohar wrote:

@ Kalyani, thanks for clarifying  and the re ipe for stuffed puris ,  will definitely try out methi and spinach puris ..

@ Shampa , I always wonder if Paratha and Parantha are one and the same or if there is any difference in preparation?

There is no difference at all. In north it is with 'n' sound and so it's parantha. Some pronounce it as paratha. Recipe is absolutely same. In Bengali it is said 'porota'. Bengalis roll out stuffed porota in round shape but if it's plain ones the it is usually rolled out in triangular shape..

anil wrote:

usha manohar wrote:

Arunima Singh wrote:

I love stuffed parathas. Stuffed peas and sattu parathas are my favorite

I too love stuffed Parathas, in Bangalore there is a place in Cox town where you get all kinds of stuffed parathas , very tasty too ! I also like Jeera poories , methi poories  once had beetroot poories which were very tasty and different 

Stuffed paranthas are popular in whole country and most of people like it.In Delhi name of one street is prontho wali Gali. It is near old Delhi Railway station. Size of prontha is its speciallity. 

People in the Northeast India are traditionally rice eater. But in the last few years here at Imphal eating poories and parathas have also become popular. But many still don't know how to prepare them. So depend on the hotel. Many ladies do brisk bussiness selling only poories and a curry to go with it with some tea. Such hotels are usually opened only for few hours early morning.

I don't know if you have heard of ragi mudde which is a round steamed ball made with the flour , looks coarse but very healthy and packed with nutrients since ragi is known to be a very healthy option. I make this sometimes and prepare either mutton curry or pulses gravy to go with it. Ragi mudder is very popular in and around Bangalore.

usha manohar wrote:

@ Kalyani, thanks for clarifying  and the re ipe for stuffed puris ,  will definitely try out methi and spinach puris ..

@ Shampa , I always wonder if Paratha and Parantha are one and the same or if there is any difference in preparation?

You are welcome Usha, when kneading the dough for puris, I also add 2-3 tablespoons of besan and rice flour, if available, to the puri mix. This adds a delicious flavor and also makes them crisp.

usha manohar wrote:

I don't know if you have heard of ragi mudde which is a round steamed ball made with the flour , looks coarse but very healthy and packed with nutrients since ragi is known to be a very healthy option. I make this sometimes and prepare either mutton curry or pulses gravy to go with it. Ragi mudder is very popular in and around Bangalore.

We use ragi flour a lot but in preparations different than what you described. Do share the recipe of ragi mudder, I would like to try it certainly as summer is starting and we eat ragi in summers mostly as it is quite cooling and refreshing.

Kalyani Nandurkar wrote:

usha manohar wrote:

I don't know if you have heard of ragi mudde which is a round steamed ball made with the flour , looks coarse but very healthy and packed with nutrients since ragi is known to be a very healthy option. I make this sometimes and prepare either mutton curry or pulses gravy to go with it. Ragi mudder is very popular in and around Bangalore.

We use ragi flour a lot but in preparations different than what you described. Do share the recipe of ragi mudder, I would like to try it certainly as summer is starting and we eat ragi in summers mostly as it is quite cooling and refreshing.

I too make ragi Dosa, ragi rotti , and a sweet preparation which we call manni where jaggery and coconut milk is used . Preparing mudde is easy, am giving you a link with a video that shows step by step process..

http://foodandremedy.com/recipes/breakfasts/raagi-mudde-recipe/

I have an article on the dosa written in 2013 in this site under the title    Indians Eat 1.2 billion Dosas  Every Day. There is a daba here which offers nearly 100 variety of dosas !!!

I am sure you meant Dhaba not  Dabba.  Indians eat 1.2 billion Dosas every day ? where from you got this information ? Do you have basis ?

vijay wrote:

I have an article on the dosa written in 2013 in this site under the title    Indians Eat 1.2 billion Dosas  Every Day. There is a daba here which offers nearly 100 variety of dosas !!!

You could provide a link to your article on dosas here ..

We have a chai. Of restaurants here called Dosa Camp where you can make your own filling or Mx different batters to make plain dosas besides the many varieties they have.

vijay wrote:

I have an article on the dosa written in 2013 in this site under the title    Indians Eat 1.2 billion Dosas  Every Day. There is a daba here which offers nearly 100 variety of dosas !!!

I have gone through your article which incidentally is very interesting. In your article you had mentioned that the batter for the dosa can be prepared just by soaking rice and urad dal. But one of my former neighbour who was from Kerala said that its necessary to add yeast in the batter otherwise it doesn't turn out right. Can anyone clarify my doubt of whether its necessary to add yeast or not

 @ Jabeen

 if you had seen the article , you could have given us the link. Some members, including me are interested in going through the article.Anyhow, he was requested to provide the article link, yesterday. I think today he will provide the link. I am interested to see some other factors along with Dosa preparation.

jabeen wrote:

vijay wrote:

I have an article on the dosa written in 2013 in this site under the title    Indians Eat 1.2 billion Dosas  Every Day. There is a daba here which offers nearly 100 variety of dosas !!!

I have gone through your article which incidentally is very interesting. In your article you had mentioned that the batter for the dosa can be prepared just by soaking rice and urad dal. But one of my former neighbour who was from Kerala said that its necessary to add yeast in the batter otherwise it doesn't turn out right. Can anyone clarify my doubt of whether its necessary to add yeast or not

Normally for Dosa and Idli batter we soak 2 cups of rice with one cup of urad dhal and a handful of fenugreek ( methi) seeds for 6-8 hours. It is ground into a fine paste and Since it is kept for fermenting overnight there is no need to add any yeast or baking soda ..You can see that it becomes very fluffy after fermentation and if you are making idlis you need to have a very thick batter and for dosas you add a little water and make it a little thinner so that it flows..

You can also add a handful of beaten rice ( poha) soaked in water while grinding the rice , this further helps in making the Idlis soft and fluffy