Topic started by kals (@ cpe-66-168-113-129.ma.charter.com) on Tue Feb 10 08:05:55 EST 2004.
All times in EST +10:30 for IST.

Hi,

Iam in US.Iam leaving to india for vacation this month.My hubby will be alone here for 3 months.So i want to prepare some food,powder and thokku for him which will last for months.Can anyone tell me any recipe to make it.It will be very helpful.Also give me some tips for doing it.
thanks
from
kals

Responses:

• From: store this (@ 66.9.52.234) on: Tue Feb 10 08:20:08 EST 2004
  
  teach your husband to get off his fat behind and take care of himself while you are away... he's not a baby
  
  
• From: kals (@ cpe-66-168-113-129.ma.charter.com) on: Tue Feb 10 21:41:39 EST 2004
  
  :-)
  
  
• From: kals (@ cpe-66-168-113-129.ma.charter.com) on: Wed Feb 11 18:07:04 EST 2004
  
  ????
  
  
• From: Hermoine (@ l98uppx1.hewitt.com) on: Thu Feb 12 15:18:34 EST 2004
  
  Here are some things I prepare and keep handy, as I am forever busy, with 2 kids and a full-time job. This helps me whip up meals in 15-20 mins.
  
  Tomato chutney (made from canned crushed tomatoes - this will last for a long time, if kept refrigerated)
  Just throw some boiled eggs with it for a good side dish.
  
  Spinach curry - I usually cook it with lamb, and freeze it. The flavors keep good.
  
  Daal - I always make double the quantity each time, and save half in the freezer. Just do the 'bagaar' or 'tadka', for a fresh taste.
  
  Also, make sure you freeze items in smaller portions, good enough for 2 meal times. This will retain the freshness and you don't end up eating it for days.
  
  I also freeze parathe, and warm it in a toaster oven, they come out pretty decent.
  
  Shami kabab - make them in patties, and freeze. When ready to serve, just fry right from the freezer, don't need to thaw.
  
  
• From: Sakshi (@ 150.104.125.221) on: Fri Feb 13 10:30:00 EST 2004
  
  Hi
  You can make puliyogre paste,vangibath powder,powdered idli flour and store.Can be mixed with rice any time.Make some patties and freeze.For curry you can make the basic masala paste and freeze so only boiled veggies can be added to it when wanted.
  Sakshi
  
  
• From: Kavitha (@ ip68-111-50-101.br.no.cox.net) on: Fri Feb 13 13:54:27 EST 2004
  
  Hello kals,
  
  Paruppu podi will go very well with rice with littlle oil or ghee and it will last for months and need not to freeze. And try to make diff. instant powders instead of frozen food. If i find more i will post you.
  
  
• From: Kavitha (@ ip68-111-50-101.br.no.cox.net) on: Fri Feb 13 14:32:37 EST 2004
  
  Here's a link to tomato tokku recipe, hope it will help you.
  
  http://sify.com/food/recipe.php?id=13272091&cid=13251835
  
  and for more chutnies and pickles try this
  
  http://sify.com/food/recipe_search.php?pgno=0ðn=Tamil+Nadu&meal=-1&dish=Pickles+and+Chutneys&keyword=&vegnonveg=13251835
  
  
• From: D (@ bridgeport.cuc.com) on: Fri Feb 13 14:46:51 EST 2004
  
  Morkozhambu podi:
  
  for 4 servings: 1/2 cup dessicated coconut powder, 1 tsp jeera, 3 red chillies, 1 tsp rice flour - Grind these to a coarse powder. Refrigerate.
  
  To make morkozhambu.. boil veggies with salt and turmeric in water. Add the podi and let it boil for 2 minutes. Then switch off the stove and add beaten curds. Temper with mustard seeds and curry leaves.
  
  Vathakuzhambu paste:
  Tamarind paste - 1/4 cup diluted with 1/2 cup water
  mustard seeds, curry leaves, methi seeds - 1/2 tsp, Ginger garlic paste - 2 tbsp, Turmeric powdeer - 1 tsp, Chilli powder - 2-3 tsp (depending on the heat needed), cumin powder - 2 tsp, coriander powder - 2 tsp, Garam masala - 1 tsp
  
  Add sesame oil (nallennai) to a hot pan. Splutter mustard seeds, methi seeds (alternate method: you can dry roast methi seeds and powder it and add it to the paste in the end) and curry leaves. Add the diluted turmeric paste and the rest of the ingredients. Mix well and add salt. Let it simmer for about 10-15 minutes. The consistency should be pasty now. Add heated sesame oil on top, cool and store in a plasti container in the freezer. Note: Tomato puree can also be added to this mixture, but the shelf-life will be less in that case). To make vathakuzhambu, you can fry a little bit of pearl onions or okra in oil and add this paste and add more water and adjust salt to taste and let it simmer for 2 minutes.
  
  

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