Topic started by Tanya (@ cache-mtc-af05.proxy.aol.com) on Wed Jan 7 09:38:50 EST 2004.
All times in EST +10:30 for IST.

I have a few northindian friends coming over lunch who likes avial very much.But the problem is I'm a novice in the field. so ,eventhough i keep them for only one whistle in pressurecooker i seem to over cook vegetables.can somebody help me with measurments of vegetable,cocnut,curd to make for 10 people.Moreover i have ony potatoes,beans,carrot,bittergourd and plantain.will that do?.Please I need help desperately.waiting for a quick response

Responses:

• From: D (@ stratford.cuc.com) on: Wed Jan 7 09:51:23 EST 2004
  
  Don't pressure cook veggies. I cut them into thin strips (all veggies same size) and boil them in an open vessel with water, turmeric and salt. Takes about 20 minutes to cook just the right level. Key thing to note is the thickness of the veggie cuts. They should be thin strips. Potatoes, beans , carrot, plantain would be good. I would not add bitter gourd. Add chayote squash - 1, or Cucumber - 1. I also add mangoes if available for the sourness.
  
  Take veggie cuts - 1 cup each. (If using mango, 1/2 cup of it would do. The curds should be really sour or use sour cream. Coconut - 1/2 cup. I am assuming that you know the method (since you haven't asked for it).
  
  Good luck and enjoy.
  
  - D
  
  
• From: tanya (@ cache-rq05.proxy.aol.com) on: Wed Jan 7 10:03:04 EST 2004
  
  Thanks for the immediate response D....one more favour please.... should i add plantain first and then the rest of veggies?And also to cook about 5 cups of veggies will 1/2 cup of water do?
  
  
• From: D (@ stratford.cuc.com) on: Wed Jan 7 11:49:32 EST 2004
  
  I usually add all the veggies together. I add just enough water to immerse all the veggies.
  
  - D
  
  
• From: Tanya (@ cache-dq08.proxy.aol.com) on: Wed Jan 7 12:36:47 EST 2004
  
  Thank you once again for the help
  
  
• From: Tanya (@ cache-dq08.proxy.aol.com) on: Wed Jan 7 12:37:00 EST 2004
  
  Thank you once again for the help D
  
  
• From: Sudha (@ sjcd-webcache-8.cisco.com) on: Thu Jan 8 15:45:51 EST 2004
  
  Tanya, here is a tip. Cook in an open vessel and after 5 minutes or so, poke a knife into one piece of each vegetable to see if it is cooked. Also, do not mix all the veggies and cook them at once. You can cook the chayote squash separate from the rest because it usually gets cooked faster. Remove it from the stove when the veggies are about 3/4th cooked. Then mix all of them, mix in the ground gravy (coconut, jeera, greeen chillies)and bring to a boil. Add thick curds finally and turn off the stove immediately.
  
  This should prevent the avial from becoming too watery and overcooked.
  
  
• From: shoba (@ pluto.singnet.com.sg) on: Fri Jan 9 04:59:20 EST 2004
  
  add a table spoon of toor dal while grinding the coconut, jeeragam and green chillies. also, instead of using water to grind, use curd. this will minimise the watery texture. if the curd isnt sour enough, you could add a little tamarind while grinding.
  
  shoba
  
  

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