Topic started by R (@ bgp530243bgs.ebrnsw01.nj.comcast.net) on Wed Apr 7 19:53:23 EDT 2004.
All times in EST +10:30 for IST.

Hi all,

Anyone has interesting cum tasty tested recipes with masoor dhal?


Thank u all..

Responses:

• Old responses
  
• From: Anjana (@ cache106.156ce.maxonline.com.sg) on: Sat May 1 10:07:48 EDT 2004
  
  Dear kamakshi,
  
  How u make garlic bread ? Can u share the recipe with us ..!!
  
  Thanks
  
  
• From: Kamakshi (@ 213.42.2.25) on: Sun May 2 08:45:22 EDT 2004
  
  Hi suemani,
  The recipes of Tarla dalal which I have & have posted so far, are from one of her books which I have & also from her site , but before it became a 'paying' website. Even some of the recipes of Sanjeev kapoor I have, are those which I downloaded before he made it a paying one.
  So, if you need any particular recipe, & if I have it in my files, I can post it . No problem.
  
  
• From: Kamakshi (@ 213.42.2.29) on: Sun May 2 08:46:05 EDT 2004
  
  Hi R,
  I have seen the soup accompaniments section in Bawarchi long ago, but not very impressed. Some people I know, eat their soup with 'uppu' biscuits like Monaco, Ritz etc. & also with French Fries .I've seen those soup sticks in stores, which I suppose you must just dip in the soup and eat.
  Most 'white' stuff like rice, maida, potatoes, pasta are all simple carbohydrates . When you wash chopped potatoes or pasta, you can see the water itself getting cloudy with the fattening starch content in them. They say 'starchy' because most of the accompaniments are made from bread only, like croutons, toast, etc. Bread is just flour, which is carbs. which in other words is starch. That's why it is said that 'brown' stuff is healthier like chapathi, brown bread, whole wheat flour etc. because they are complex carbohydrates, less refined , so less starch.
  
  
• From: Kamakshi (@ 213.42.2.29) on: Sun May 2 08:49:22 EDT 2004
  
  Hello Anjana,
  I have made garlic bread often because the ones we have eaten outside (Pizza hut , KFC etc.) are like pieces of cardboard & I feel, have no flavour. I'm giving below the exact recipe by Tarla Dalal. It is a very simple and extremely satisfying recipe, for within minutes you can get delicious garlic bread. Enjoy.
  
  GARLIC BREAD: By Tarla Dalal
  
  Remove butter from fridge, at least an hour before baking, so that it is soft & at room temperature. If not, you can soften for about 20 seconds in a microwave on HIGH. You will need 1/2 a cup ( & a little more) of softened butter for 1 long loaf of French bread, also called as 'baguette'. Crush 5 cloves of peeled garlic, finely and mix it well with the butter. Cut the French loaf diagonally into thick slices, almost to the bottom, but leave the base of each cut intact. So, now you have a sliced loaf. Brush the slices and the top of the loaf with a little warm milk. Spread the prepared garlic butter generously between the slices & also on the top of the loaf. In a cup mix together 1/4tsp. salt (ONLY if you're using unsalted butter), 1/4 cup grated cheese , 2Tbsp. chopped parsley leaves and a little chilli powder (optional). Sprinkle this mixture over the slices . Wrap this loaf with aluminium foil and bake in a hot oven at 400 degrees fahrenheit for 15-20 mins. Remove foil just before serving. Break into individual pieces & serve with soups .
  
  Note: You can put the loaf directly on a tray for baking but it will harden because all moisture will be absorbed. But if you wrap in foil & then bake, the loaf will remain soft.
  
  
  
• From: R (@ bgp530243bgs.ebrnsw01.nj.comcast.net) on: Sun May 2 12:44:45 EDT 2004
  
  Thanks Kamakshi for ur explanation.
  
  Have u seen a crackers named Gold fish which is very popular among kids than Ritz and the other brands!
  
  Bye.
  
  P.s.: Can u pls pass on this msg to ur friend that I sent 4 reply mails and for some reason, it is not reaching her, it seems. If she has any other mail id, ask her to send me in.
  
  
• From: R (@ bgp530243bgs.ebrnsw01.nj.comcast.net) on: Sun May 2 13:34:02 EDT 2004
  
  Hello Suemani,
  
  visit the site where it says about brown rice vs. white rice.
  
  http://www.lundberg.com/brownrice.html
  
  I have not tried brown rice at all, so personally, no idea at all.
  
  
• From: suemani (@ ool-182f9167.dyn.optonline.net) on: Sun May 2 14:29:25 EDT 2004
  
  Hi all
  Thanks for the update . really appreciate your efforts.
  suemani
  
  
• From: suemani (@ ool-182f9167.dyn.optonline.net) on: Sun May 2 14:36:31 EDT 2004
  
  Hi kamakshi
  i presuem yu must be south indian. i dont mean to get couroious , i am also from palghat area.
  wondering if yuknow one thing i am looking for. unfortunately my monm is no more and i have this urge for one thing she
  usedto give that to us as a snack.
  i will give you the descriptio hopefuly yu may know of it.
  all i remembr is she used to roast whole wheat when cooled she would grind them in and "elandram" then she would mix it with ghee and sugar. i dont remember if anythig else was added.Do you know if yu have come across something like this .
  it used to be healthy but somehow i cant get the exat recepie.
  sorry to bother you . you have mentioned about recepies from tralala dalal & sanjeev kumar if i think of something i knw whom to ask'
  thanks for evrything.
  suemani
  
  
• From: R (@ bgp530243bgs.ebrnsw01.nj.comcast.net) on: Sun May 2 16:10:30 EDT 2004
  
  Hello Suemani,
  
  Are u talking abt. the gujarati sweet named sukhadi? It contains wheat flour,sugar, ghee and other ingredients.
  
  
• From: KH (@ ip68-111-50-101.br.no.cox.net) on: Mon May 3 11:47:01 EDT 2004
  
  Hi R,
  
  I looked for whole masoor dhal in the Indian stores and i got one which says 'LENTILS MAKTIMASOOR', is that the same u are talking about?
  
  It's kind of brownish with a tint of red and green with a bump and the inner part is orange.
  
  And how long should i pressure cook(approx. whistles) the masoor dhal for the soup recipe?
  
  
• From: Kamakshi (@ 213.42.2.29) on: Mon May 3 17:20:17 EDT 2004
  
  Hi R,
  No, I haven't seen the 'goldfish' brand of crackers. And I've spoken to Sujatha this evening & passed on your message.
  Bye.
  
  
• From: Kamakshi (@ 213.42.2.29) on: Mon May 3 17:22:27 EDT 2004
  
  Hi suemani,
  I'm from Madras, Tamilnadu & have never even been to Kerala. I'm sorry that I'm not aware of the preparation you're asking about. The only dish I know which contains wheatflour, ghee & sugar is Mrs.Mano's delicious preparation called Wheat Kulkandh. Maybe you would've tried it out already?
  
  
• From: aarthi (@ 206.70.243.251) on: Mon May 3 17:34:52 EDT 2004
  
  Hi Kamakshi,
  Thanks for the Tandoori Gobi recipe...
  Will try it out and let you know.
  
  
• From: R (@ bgp530243bgs.ebrnsw01.nj.comcast.net) on: Mon May 3 20:03:30 EDT 2004
  
  Hi Kamakshi,
  
  Thanks for passing on the msg. and sorry for the trouble.
  
  Bye.
  
  
• From: R (@ bgp530243bgs.ebrnsw01.nj.comcast.net) on: Mon May 3 20:09:10 EDT 2004
  
  Hi KH,
  
  I just saw the dhal what you have mentioned about. What I am having is just whole masoor dhal. Both are same in all except the shape wise. Mine is like thoor dhal size whereas yours shd be like moong dhal, right?
  
  About cooking, normal paruppu cooking time is fine. Since I read in Mallika's book to soak them for an hr. I always do like that.
  
  Once you try one dish with the dhal, u will get clear picture.
  
  Bye
  
  
• From: R (@ bgp530243bgs.ebrnsw01.nj.comcast.net) on: Mon May 3 20:55:19 EDT 2004
  
  sorry, it is not shapewise; size wise......
  
  
• From: KH (@ ip68-111-50-101.br.no.cox.net) on: Mon May 3 22:57:10 EDT 2004
  
  Hi R,
  
  Thanks! Anyhow i tried it myself and did the same as u have mentioned, turned out good!
  
  Actually mine is also like thoor dhal(size wise), so may be it's the same!!!!!!!!!
  
  I have one more quesion for u, can u tell me where i can find the alphabet macaroni?
  
  I tried in Walmart and Sam's, but did not get it!
  
  
  
• From: KH (@ ip68-111-50-101.br.no.cox.net) on: Mon May 3 22:58:15 EDT 2004
  
  Sorry, it's 'question'
  
  
• From: KH (@ ip68-111-50-101.br.no.cox.net) on: Tue May 4 00:26:43 EDT 2004
  
  Hi Kamakshi,
  
  Tried Masoor dhal soup, it was good! Thanks !
  
  I have a query, i prepared the soup with the same measurements listed in the recipe, so the quantity was large! As it was heavy, we could take only some, can i refrigerate the rest and use it the next day?
  
  Will try ur other recipes and let u know, bye!
  
  
  
• From: R (@ bgp530243bgs.ebrnsw01.nj.comcast.net) on: Tue May 4 06:24:20 EDT 2004
  
  I got alphabet macaroni in Stop and shop or try at shop rite.
  
  Yesterday, I went to Indian stores and noticed that masoor makti and whole masoor dhal are in a different packet. I dont know what the exact purpose. Though they are looking like thoor dhal, sizewise, it differs. Masoor makti is smaller(that is what here I saw) and whole masoor dhal is bigger than that.
  
  I was so surprised to see ur question then. I have no idea abt. this much varieties of masoor dhal till I saw them.
  
  Bye.
  
  
• From: L (@ syru241-048.syr.edu) on: Tue May 4 12:14:32 EDT 2004
  
  I too tried cabbage pakoda and it was nice. it will be great if people share recipes which they tried and very tasty it can be snacks or sweets or anything . whether it's from any book or site it's fine. sothat people will not be disappointed even when they try for the first time.thanks.
  
  
• From: KH (@ ip68-111-50-101.br.no.cox.net) on: Tue May 4 13:33:43 EDT 2004
  
  Thanks R, will look for it!
  
  
• From: suemani (@ ool-18ba9d80.dyn.optonline.net) on: Fri May 7 13:57:03 EDT 2004
  
  Hi Kamakshi
  thanks for the info . i didnt find the recepie from mrs Mano and if you find it please let me know when ever you find time.
  suemani
  
  
• From: KH (@ ip68-111-50-101.br.no.cox.net) on: Fri May 7 15:23:24 EDT 2004
  
  Hi Suemani,
  
  Here i'm pasting Mrs. Mano's Wheat Kulkandh recipe for you. It's sure is a delicious one as kamakshi said.
  
  Thanks to Mrs. Mano and also Kamakshi who brought the recipe to sight!
  
  WHEAT KULKANDH:
  Heat ¾ cup of ghee in a kadai until it is melted. Then add 1 cup of wheat flour and fry it to a light brown colour. The fire should be low. Then add 1 cup of sugar to it. And mix well. Then add 1 cup of boiled thick milk to it and mix well. Add 1sp cardamom powder and fried cashew nuts to it. Cook and mix well until it thickens.
  
  
  Note: In this recipe-when you add the sugar to the hot fried wheat flour, it will immediately turn into a solid form. then when we pour milk, it will be changed into a flexible thick liquid. Then when you stir it continuously on a slow fire, then again it will change into a thick, greasy form like kesari.
  
  Happy cooking and Good Luck!!!
  
  
  
  
• From: Anjana (@ cache106.156ce.maxonline.com.sg) on: Fri May 21 02:30:59
  
  Dear Kamakshi,
  
  Yesterday I tried Garlic Bread & came out very well. It was very yummy & simple to make.Thanks alot for sharing the recipe !! Byee !!
  
  
• From: Kamakshi (@ 213.42.2.10) on: Fri May 21 17:41:44 EDT 2004
  
  Hi Anjana,
  It feels very good to know that you enjoyed the garlic bread. Thanks for posting the feedback.
  
  

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