AlamaAkaKZ,
Great looking food.
Pull the camera a little away from the dish and tell us about it.
Great looking food.
Pull the camera a little away from the dish and tell us about it.
Cal, ha ha, no 'scarfed' is the North American term for the same word 'scoffed' here and in the UK.
There's even a business in South Australia called 'Scoffed Cooking School'.
It's very common here; 'the dog scoffed all his dinner and wanted more'.
There's even a business in South Australia called 'Scoffed Cooking School'.
It's very common here; 'the dog scoffed all his dinner and wanted more'.
Last weekend was given an idli steamer. Now need to work out how to ferment the batter successfully. Wife has a challenge to dust off her Sambar recipe. I fully expect the first attempt to be a total disaster.
Fermenting idli batter is easy, just keep it about 25-30 C for 12 hours...and a slightly sour smell indicates proper fermentation has occurred.
Stir before using, refrigerate what is left over, use within three days.
It is rice with a little udad daal added, just soak and grind, use it later.
If you get par boiled rice, better.
Many recipes on line...
Similar batter can be used for dosa, vada and uttapam.
Alternately, get rava idli powder, add sour curds (instructions on packet), and leave it at 25-30 (room temperature) for 2 hours, and steam...
Third...we get idli batter here, use it...ask a South Indian friend.
We use ghee as a release agent, applied with the back of a spoon to the steamer, brushing might be more handy for you.
There is a famous restaurant called 'MTR' in Bangalore, I use their Rava Idli powder, among other products.
Result is close to what they serve in their restaurant.
There may be other brands available, no ties to MTR except as a happy customer / user..
Stir before using, refrigerate what is left over, use within three days.
It is rice with a little udad daal added, just soak and grind, use it later.
If you get par boiled rice, better.
Many recipes on line...
Similar batter can be used for dosa, vada and uttapam.
Alternately, get rava idli powder, add sour curds (instructions on packet), and leave it at 25-30 (room temperature) for 2 hours, and steam...
Third...we get idli batter here, use it...ask a South Indian friend.
We use ghee as a release agent, applied with the back of a spoon to the steamer, brushing might be more handy for you.
There is a famous restaurant called 'MTR' in Bangalore, I use their Rava Idli powder, among other products.
Result is close to what they serve in their restaurant.
There may be other brands available, no ties to MTR except as a happy customer / user..
It's winter. Room temperature is generally 15 to 18C. Airing cupboard is an option but my wife's sister tried that and it escaped all over the linen 😀
Like I said, South Indians in your area would be experienced about this, as they routinely ferment these materials...ask them.
And basically it would be a matter of adjusting the time vs temperature. asking is less wasteful of time and material than experimenting.
And basically it would be a matter of adjusting the time vs temperature. asking is less wasteful of time and material than experimenting.
A lot of us forget that an auxiliary heater used for dough not only adds the needed temperature, but the excess is returned to the room for creature comfort. Same with leaving the bath water in until it cools to room temperature. The bathwater trick also helps with static when it's clear and cold. Simple stuff. What comes around, goes around.
One might be tempted to fire up that class A amp and listen to something while the dough rises...
Found a lonely tortilla looking at me with malcontent so I found some more of the same disgusting good food I have been eating recently. As you guys know, using up what we have created is quite a chore when friends and family have taken flight to warmer locations this time of year. The last pic appears unfortunately dark. Not the case, I am using my pocket phone. The fry pan was used to make sure the poor tortilla still had life.
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Luxardo "The Original" (the only ones that make it into my cocktails) are free of artificial colour and artificial flavour.
They are delicious, even for those who hate Maraschino cherries, although they don't have that familiar red glow...
I use those. They're fantastic in a manhattan with good bourbon.