Topic started by KH (@ ip68-111-50-101.br.no.cox.net) on Fri Mar 12 20:20:04 EST 2004.
All times in EST +10:30 for IST.

Hi everyone,
Broccolli is one of the most nutritious vegtables available. It is an excellant source of vitamin C, with 100g providing more than three times the daily requirement. It is also a good source of dietry fibre and potassium, and supplies usefull quantities of iron, vitamin A, vitamin E and several of the B complex vitamins.
So i want to know some interesting recipes of Broccolli. Can anyone help?

Responses:

• Old responses
  
• From: R (@ bgp530243bgs.ebrnsw01.nj.comcast.net) on: Sat Mar 27 06:36:15 EST 2004
  
  Hi Kamakshi,
  
  Make sure that sodhi is the one you are asking for or not. It is a dish which goes well with idiappam.
  
  
• From: Kamakshi (@ 213.42.2.26) on: Sat Mar 27 07:23:43 EST 2004
  
  Hello R & Devi,
  No, it is not 'sodhi', in fact, I've never heard of 'sodhi'! When I was about 8 yrs.old, our house-owner's wife who lived in the neighbouring house, used to regularly send bowls of this for me & my sister to enjoy. They are from T'veli only & actually used to say that only Nellai people can make proper godhumai halwa and koottan choru! Other than the delicious taste, I remember it had lot of vegetables, dal, rice etc. It was a complete meal with no need for any side-dish, maybe just some fried appalam. We would even actually fight for the last morsels.....
  
  
• From: L (@ syru241-048.syr.edu) on: Sat Mar 27 08:19:52 EST 2004
  
  Dear R,
  
  could you please ask your sil and post T'veli halwa recipe? Thanks. If anyone else knows please post the same.
  
  
• From: R (@ bgp530243bgs.ebrnsw01.nj.comcast.net) on: Sat Mar 27 08:27:24 EST 2004
  
  Hi L,
  
  Though she is from T'veli, she born and brought up in Chennai. Still, here I post an URL and go thro' it. My personal opinion is that it is not very easy to get that particular taste. Give a try, anyway.
  
  http://www.rediff.com/travel/1998/oct/24tirun.htm
  
  
  
• From: R (@ bgp530243bgs.ebrnsw01.nj.comcast.net) on: Mon Mar 29 04:09:42 EST 2004
  
  Hello Kamakshi,
  
  Asked my ILs', but no luck. They said that they have no clue at all. Hope someone who knows will help you, sorry yaar!
  
  Bye
  
  
• From: KH (@ ip68-111-50-101.br.no.cox.net) on: Mon Mar 29 13:48:06 EST 2004
  
  Hello R,
  Can you post the recipe for godhumai halwa? I tried Mrs.Mano's recipe and turned out well, still i'm inerested in knowing your MIL's version of making it. Thanks!
  
  
• From: Raathi (@ h0030bd1c69fe.ne.client2.attbi.com) on: Mon Mar 29 15:00:24 EST 2004
  
  Dear KH and R
  Are you getting shallots (CHINNA VENGAYAM aslo called naattu vengayam-that we get in tamilnadu )in US.NOT the one sold in the name of shallots in american stores as well as pearl onions in indian stores.if yes please tell me Where can i get it.
  long back i heared that in canada we can get it from srilangan stores.
  and KH i want to try your murunkaikkai fry.In that recipe what do you use instead of chinna vengayam ?.
  please tell me.Thanks.
  
  
• From: KH (@ ip68-111-50-101.br.no.cox.net) on: Mon Mar 29 15:55:08 EST 2004
  
  Dear Raathi,
  Yes, i get shallots here, it's kind of little bit bigger in size compared to the one we get in TN, but the flavour is good. I usually get them in farmers market, other than that i have seen them in Albertsons and Walmart. But the cost is very high in the american stores, so i don't prefer to buy them from either of the above stores. I heard from one of my friend that you can get lots of Indian vegetables and as well as shallots in chinese stores. If you have any chinese stores in your area, give it a try. By the by, which part of U.S you live?
  And regarding drumstick varuval, you can use big onion you get. I've not tried with big ones, but if you use chinna vengayam it will enhance the taste. Anyway let me know after you try it. Good Luck!
  
  
• From: Raathi (@ h0030bd1c69fe.ne.client2.attbi.com) on: Mon Mar 29 16:36:00 EST 2004
  
  Thanks a ton for your quick reply and the detailed info KH. Surely i'll search them in chinese stores.By the way i am living in newhampshire its near to massachusetts.
  i'll try drumstick fry as per your reply.surely i'll post you the feedback.
  
  
  
  
• From: R (@ bgp530243bgs.ebrnsw01.nj.comcast.net) on: Mon Mar 29 16:48:42 EST 2004
  
  Hi Raathi,
  
  As KH said, it is available in farmers market(NJ). They have pink(our state onion), orange and white. Two dollars something per packet.
  
  I am getting lazy nowadays, so would rather prefer the frozen pink onion which is also better from Indian stores.
  
  One of my friend use to say that they dont get fresh chinna vengayam in Boston, so she use to buy white small onion(frozen). So, I am not sure abt. the availability at NH.
  
  Bye
  
  
• From: R (@ bgp530243bgs.ebrnsw01.nj.comcast.net) on: Mon Mar 29 16:50:42 EST 2004
  
  Hi KH,
  
  I dont have MIL's recipe right now. It was a long time back, was not very much interested in cooking like right now; so did not bother to ask the recipe. Will try to ask her and give u the same. Thanks for understanding!
  
  Bye
  
  
• From: R (@ bgp530243bgs.ebrnsw01.nj.comcast.net) on: Mon Mar 29 16:51:58 EST 2004
  
  KH, I have added ur yahoo id in my account, did u get it?
  
  
• From: Raathi (@ h0030bd1c69fe.ne.client2.attbi.com) on: Mon Mar 29 17:14:46 EST 2004
  
  Thanks a lot R.I have also noticed the frozen small pink-onions in indian stores here in NH but i thought it won't be good like fresh ones.
  After seeing your reply i'll give it a try.
  Bye.
  
  
• From: R (@ bgp530243bgs.ebrnsw01.nj.comcast.net) on: Mon Mar 29 17:24:09 EST 2004
  
  Yes, the taste is ONLY better(not the best), but, definitely, not that bad. You can atleast use 2 to 3 times if u buy a bag, unlike the fresh ones.
  
  Do u buy frozen okra there? If so, how do u cook without the stickiness, KH do u have any idea? Pls do let me know.
  
  
• From: KH (@ ip68-111-50-101.br.no.cox.net) on: Mon Mar 29 18:04:50 EST 2004
  
  Hello R,
  Got your msg yaar! Can't wait to chat with you. Actually i wanted to respond to your query in Tamilnadu delicacies itself, but as it was my daughter's nap time i couldn't. Anyway i too buy frozen okra and i had the same problem initially. My mother always use to say that it should not be wet atall, that's the main reason for the stickiness. But as for as frozen okra, i use to thaw them 1 hour before i start prepare any dish with it and then defrost them for few minutes and wipe with paper towel 2 to 3 times. It consumes a lot of time, but it may help you. And when i tried the vendaikkai pachadi posted by D for you in Tamilnadu delicacies, it came out very well and the okra did not break in to pieces. May be we should coat the okra with oil and saute for few minutes and then add to whatever we do. I'll try this method and let you know,okay!
  And about godhumai halwa, take your time. Just let me know when you get the recipe. See ya, bye!
  
  
• From: Raathi (@ h0030bd1c69fe.ne.client2.attbi.com) on: Mon Mar 29 22:27:08 EST 2004
  
  Hello R
  I always use fresh okra's bcoz longback i bought frozen type but also faced the same sticky problem.
  I'll ask my friends they might know a wright suggestion on this issue.Take care.
  bye.
  
  
• From: Andal Balu (@ user-11fa7k9.dsl.mindspring.com) on: Wed Mar 31 17:19:15 EST 2004
  
  If you use the frozen okra, do not thaw it before cooking. Heat the oil in the pan and add okra directly. Increase the heat setting so the water evaporates faster. Once the okra is cooked a little add tamarind paste and water then you will not see the sticky stuff.
  
  
• From: R (@ bgp530243bgs.ebrnsw01.nj.comcast.net) on: Wed Mar 31 20:27:55 EST 2004
  
  Thank you KH, Raathi and Andal Balu for explaining.
  
  

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