Indian Recipe-Tips to get good taste again from messed up taste
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In case you had added more tamarind in any item,than what is needed, add jaggery(brown color sugar) to compensate the taste.
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In case you get brown color(good color) vadai ,but it is not fully cooked inside, then you are probably having more heat.Simmer the stove and continue.Instead if you leave the vadai in the pan until it is fully done,outer layer will become carbon ;p (black).
Donot check taste in the first set of items.Oil might not have been in good state.Try the second set to get it better.(By 'set' I mean the first few fries in the pan.)
- In case dosai pan gets too hot, just sprinkle water and when the water evaporates sprinkle oil ,then urad dal and then start dosai making.
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In case you had done upma with not enough water, then boil the required water quantity side by side and add to it.If you add cold water it will become pasty upma.
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In case you have only curry leaves at home, dont worry.u can do a wonderful thuvayal out of it,adding onion and tomato.
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In case you hav no veg for your kulambu preparation ,you can use garlic cloves or vathal or soaked channa in place of vegetable.
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For any item to be more tasty,add needed salt in the pan,seperately to each thing you add to the pan,mainly to onions,instead of adding salt finally.
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For muttai kulambu to be more tasty you can add,one raw egg while frying onion.
Chettinad dishes
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For vellai paniyaram while grinding grind with as little water as possible.
Pour little flour in oil.Turn the first side as soon as you can turn.(flour gets rigid)
squeeze oil and take out before it gets brown shade.Bilieve it will be done when cooled.
Only after you are half way ,the paniyarams come at their best.
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In case you want to make Instant kulipaniyaram you can do it with your ordinary idly flour too.(just add onion,green chilli,curry leaves) and continue in kulipaniyaram pan.
- In case Siyam is hard, you can add little more water to the flour.
- In case Pal paniyaram is not coming out good, you can do siyam with the same flour(split bengal gram/moong dal and sugar can be stuffed inside the flour for sweet siyam .Onion,curry leaves,green chilli for masala siyam).
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In case you want a different sweet Idiyappam you can add boiled moong dal to it.
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While keeping in stove Palakai kulambu can have vegetables as heap in the vessel. As it is boiling it will come down and the vessel can hold it.
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For tasty Kandharpam put 2 cups raw rice, and little less than 1/2 cup urad dal.soak and grind.As and when grinding add 2 cups jaggery.Finally add grated coconut and fry in medium flame.
for full recipe you can google 'chettinad dishes'.
I like Malar's page: http://engr.iupui.edu/~solaiyap/malar/recipe.html