Comments for One Life to Eat

Comment on Essential Indian cooking ingredients – Ginger-Garlic paste from scratch by Sarah

Sarah — Wed, 08 Feb 2012 19:35:40 +0000

I am glad you posted this since you used ginger/garlic paste in previous recipes, an ingredient which is difficult to obtain here. I need to start cooking more Indian food now!

Comment on Masoor Dal – Brown and Orange lentils by Sabera

Sabera — Tue, 31 Jan 2012 17:35:08 +0000

Hi Aishwarya! Thank you for your kind words and glad you enjoy this post. This advice comes from my sister who has a 2 year old – when he was younger, she made 3 types of daals – orange, brown (masoor) and urad dal. All daals are nutritous for babies when cooked well but these 3 tend to get mushy really well and babies tend to enjoy the taste. You can start by using these 3 daals. I will be posting some recipes for baby food soon so check back here for more recipes you can use for your daughter!

Comment on Masoor Dal – Brown and Orange lentils by Aishwarya

Aishwarya — Tue, 31 Jan 2012 00:25:59 +0000

This is by far the most informative site on dals I’ve ever come across. I’ve been trying to get some info about the nutrients and stuff and I think I’ve landed on the perfect site. I’ve never used brown dal, though the orange masoor dal is what I cook for my infant daughter since it seemed easier to cook this than toor dal. But is there any dal that is nutritious for babies?

Comment on Spicy Eggplant Crisps by Shraddha

Shraddha — Sun, 29 Jan 2012 17:23:09 +0000

Aah, I see! Lowering the heat and toasting them for just a little more time will get me there I think. Thank you!

Comment on Aloo Paratha (Potato-stuffed Indian bread) by vayu

vayu — Sat, 28 Jan 2012 23:35:58 +0000

hey Sabera, thanks. i have d turmeric, chili powder & cumin. no coriander though. but i can get get fresh curry leaves.

Comment on Spicy Eggplant Crisps by Sabera

Sabera — Sat, 28 Jan 2012 21:11:22 +0000

Hi Shraddha – Thank you for trying this recipe! The eggplant is not supposed to be as crispy as wafers, but it should have a little bit of a crispy texture once toasted. Keeping on lower heat for a longer time will certainly help but the crispness should be like fritters or bhajjis.

Comment on Aloo Paratha (Potato-stuffed Indian bread) by Sabera

Sabera — Sat, 28 Jan 2012 21:08:52 +0000

Hi Vayu – Thank you for trying my recipe! Some amount of ghee / oil is needed to roast the paratha as unlike a chappati, it tends to stick to the pan. You can use very small amounts as the paratha roasts, just so it doesn’t stick to the pan, and for an even healthier version, you can use olive oil. If you want to use minimal oil / ghee, put a small teaspoonfull on the pan before placing the aloo paratha. Once it’s heated and it coats the pan well, place the paratha. Cook on medium – low heat and add small amounts of oil/ghee on the sides as it cooks, to make it crispy, plus prevent sticking.

Regarding spices, I suggest you purchase small amounts of Indian spices – at least the 3 basic ones – turmeric, chili powder and coriander-cumin powder. You will not achieve the Indian flavors without Indian spices! Good luck!

Comment on Spicy Eggplant Crisps by Shraddha

Shraddha — Sat, 28 Jan 2012 15:43:41 +0000

I love eggplant and this recipe just makes my mouth water! I want to ask you though, is the texture of these eggplants supposed to be as crisp as potato wafers? Because I tried it out a few days ago and they were not that crisp even though they had browned sufficiently. They were still delicious though! So I just thought of asking you if they are supposed to be very crisp, because then I think I need to cut them finer or maybe keep them on lower heat for more time.
Thanks!

Comment on Aloo Paratha (Potato-stuffed Indian bread) by vayu

vayu — Wed, 25 Jan 2012 22:32:20 +0000

hi. i love indian food! ive just learned to make chapati. & i never realized how easy it is! now im ready to take it to the next level. i’m gonna try this one ; ) i have a couple of questions, can u do without any ghee & just roast it like the regular chapati? & i don’t have the indian spices. what can i substitute it with?

Comment on Tindora Bateta – Tropical vegetable with potato by Foodstuff – Tindora « Sybaritica

Foodstuff – Tindora « Sybaritica — Tue, 24 Jan 2012 15:51:18 +0000

[...] Tindora Bateta [...]