Comments for Cook Share and Feast

Comment on Collard Greens Fry (Varai) by Chelvi S

Chelvi S — Sun, 12 Feb 2012 02:54:13 +0000

Greens of leek has a pleasant flavor (I like them). Also they are quite quick cooking. I think your choice is good. Since leek greens have a mild onion or similar flavor, they will definitely go with this. you can also try Bok-Choy

I hope you are not planning to mix the different greens into one.

Comment on Collard Greens Fry (Varai) by FriendOfTamils

FriendOfTamils — Sun, 05 Feb 2012 20:16:31 +0000

I love this dish, but I think bitter greens are an acquired taste and I want to serve this to a Mexican American friend. Can you recommend greens which work well with this dish but aren’t too bitter? Would the greens of leeks be too tough?

Comment on Traditional Kitchen Equipments by Chelvi S

Chelvi S — Sat, 04 Feb 2012 03:24:04 +0000

It depends on your preference. Some people eat only the white rice and others prefer the red one. I think specifically people from Jaffna, prefer the red one.
Of course, in Sri Lanka every one eat rice at least once a day as a meal. But I know some people eat rice for lunch and dinner.

Comment on Traditional Kitchen Equipments by Chelvi S

Chelvi S — Sat, 04 Feb 2012 03:20:07 +0000

Well, mostly “chamba” is consumed which is also used for idlis. There is also white rice which is similar to the long thin red one, but this is white. This is also used for idlis

Comment on Traditional Kitchen Equipments by Radha

Radha — Tue, 31 Jan 2012 23:07:28 +0000

http://ranketha.org/ricevar.htm

Comment on Traditional Kitchen Equipments by Radha

Radha — Tue, 31 Jan 2012 23:06:27 +0000

that is how i cook my rice too, i agree with your mom, foaming comes which is why uncovered is better. phew, i’m glad i’m following your mom.

so did you boil and eat red rice daily with meal? like once, twice, three times a day? like how many times a day you ate?

here’s what i mean by rice varieties. i think some rices were eaten daily some not. so i’m trying to figure out which was the daily meal rice high in iron which is safe to consume.

Comment on Traditional Kitchen Equipments by Radha

Radha — Tue, 31 Jan 2012 22:57:06 +0000

in thailand i have seen them steaming the red rice in a basket just like our pittu basket. so i wondered if the thai people are doing this why not us, we use the same basket? i have also seen them steam the whole grain rice in a bamboo just like our pittu bamboo, so i wonder why we don’t do that, we grind instead.

do you know of the specific rice variety names that we ate on a daily basis?

what you mentioned are generic terms, pachai arasi usually means raw rice. but it helps to know that this thin one was the pittu rice i always thought the fat one was. and you are saying fat one is for eating, that must also be our idli rice too.

Comment on Traditional Kitchen Equipments by Chelvi S

Chelvi S — Tue, 31 Jan 2012 22:51:21 +0000

Well, traditionaly in Sri Lanka the way my mother cook is: you first boil water in a pot. Once the water is boiling, add washed rice to the pot and cook on medium flame. You can cover the pot. But that makes foam forming at the top and over flow. So normally if I have to cook in the traditional way, I cook uncovered.

Also if you add a lot of water, you have to make sure you check out whether the rice is cooked or not. Once its cooked immediately drain the water.

When it comes to red rice there are 2 types: one is called “patchai arici” (this is quite red and long thin rice) which is used to make red rice flour. The other one (which is a lighter version and more rounded) is used to cook thr rice.

Comment on Traditional Kitchen Equipments by Radha

Radha — Tue, 31 Jan 2012 22:51:09 +0000

do you know which specific varieties of red unpolished rice were boiled and eaten with a meal on a daily basis?
samba, pachchaperumal etc.?

i was wondering if they use to not boil the rice, but steam it in a basket like they do in thailand?

Comment on Traditional Kitchen Equipments by Chelvi S

Chelvi S — Tue, 31 Jan 2012 22:47:43 +0000

I think you are adding too much water. For pittu, of course you have to use the flour. You can buy the flour readily in the store. If you grind the rice at home, make sure its ground into a fine powder and dry. Then you can add hot water to make the pittu