Metro Plus
Bangalore
Chennai
Hyderabad
Queries answered
* Shobha Ranjit Singh wanted to know if there is a short course on icing available in Kilpauk area. She also wanted the recipe for badam halwa and whether it can be made the microwave? She can contact Jeyshree Rajamani from Adyar, who conducts classes on microwave cooking. She teaches to make north and south Indian and Continental dishes, pickles and jams and also all kinds of halwas in the microwave. Her classes will commence after May 15. Ph: 24421248. For classes on icing, she can contact Chellam Gopalakrishnan from Kilpauk at 2644 8333
Here is the recipe for badam halwa:
Ingredients: 1/4 kilo gms almond seeds,1 cup pure ghee, 125 gms khoya, spoon pista, 1/2 litre thick milk, 1 cup sugar, 7-8 thick cardamom seeds, 1 sheet silver gelatin paper.
Method: Soak the almond seeds for 12 hours. Peel off its skin and grind. Heat almond paste and milk in a pan on low flame. When it starts boils, add sugar and mix well. Fry khoya separately in ghee for 1-2 minutes, add almond-milk mixture and cardamom powder. Stir well. When it becomes thick, take it off the flame. Pour it into a greased plate and spread evenly. Garnish it with pista and silver gelatin paper.
* Gomathi Natarajan from R.A. Puram answers the query on idli maav preparation. She has got these suggestions from her friend Kuppamal Gomathinayagam's cookery book ("Insuvai 200"). Ratio of dal to rice will vary from 1:3 to 1:4 depending on the quality of the rice and dal. Leave soaked urad dal in the fridge for about 30 minutes before grinding. Use mineral water for the soaking and grinding process. To avoid the heat from the motor affecting the dough, use ice water during grinding. To get better results, use rock salt.
2. A reader had asked where she could learn south Indian veg cooking. Gomathi suggests Gomathinayagam's book, which contains 200 recipes from Madurai and Tirunalveli. The book has authentic recipes of south Indian dishes such as kootanjoru, coconut milk stew, avial and varieties of snacks.
(Rashmi Uday Singh is a food reporter, critic and author for 21 years. Food and health are her passions. )
Dial 22462710 or e-mail gfl@rashmiudaysingh.com or mail us at Good Food Line, Metro Plus, The Hindu, Kasturi Buildings, 859/860 Anna Salai, Chennai- 600002.
RASHMI UDAY SINGH
Printer friendly
page
Send this article to Friends by
E-Mail
Metro Plus
Bangalore
Chennai
Hyderabad
|
