tag:blogger.com,1999:blog-8476735626154033128.post2551499709237762840..comments2024-03-29T11:59:12.728+05:30Comments on HealthFoodDesiVideshi: 101 gluten free breakfasts : stir fried fresh water chestnuts (water caltrops) with coconut and curry leavessangeetahttp://www.blogger.com/profile/01091803798460651759noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-8476735626154033128.post-83033737426369042152014-11-27T16:20:09.137+05:302014-11-27T16:20:09.137+05:30You are right! More people should. I saw very fres...You are right! More people should. I saw very fresh water chestnuts(you have to see it to believe it) being sold for INR 12 at Bardhaman station on 24th November. I wish more people knew about your recipes. I have have heard my grand mother had a dish called Paalo which was basically a slow cooked kheer made with water chestnut paste(in our traditional sil nora) milk and sugar and flavoured with cardamom. This was typically had when she observed her fasts and refrained from eating carbohydrates.Anonymoushttps://www.blogger.com/profile/02393406766208315623noreply@blogger.comtag:blogger.com,1999:blog-8476735626154033128.post-25063906652470551302014-11-26T19:33:43.388+05:302014-11-26T19:33:43.388+05:30Sangeeta your ready replies are very inspiring. Yo...Sangeeta your ready replies are very inspiring. You might be glad to know that today I have made both amla chutney and amla achar. In Durgapur the facility is available at B Zone boys school. They even teach you how to make jam/jelly/achar/sauce in a two month course. Not only is it free they give a stipend plus certificate. What is more important is you get pure food colours, pectin, glass bottles at very reasonable prices. I even got some vinegar made apart from baigan ka achar, black grape jam, tomato sauce,tomato puree, hari mirchi ka achaar. Food preservation must be available in all cities and towns in West Bengal. It is really a boon when you have 20 kilos of tomatoes and don't know what to do with it but I some how like your achaar (why add preservatives in our traditional achaars) as my requirement is very little. And once i saw the amount of sugar that went into jams I lost all interest. But black grape jam is a beauty.Anonymoushttps://www.blogger.com/profile/02393406766208315623noreply@blogger.comtag:blogger.com,1999:blog-8476735626154033128.post-12786376087057308672014-11-26T18:07:19.679+05:302014-11-26T18:07:19.679+05:30Wow that looks so good. Yes you can take the help ...Wow that looks so good. Yes you can take the help of this Government initiative to dehydrated singhada as well, may be more people will start doing it after seeing you. Please tell where in west Bengal this kind of facility is available?sangeetahttps://www.blogger.com/profile/01091803798460651759noreply@blogger.comtag:blogger.com,1999:blog-8476735626154033128.post-81285762670117587632014-11-26T17:32:15.508+05:302014-11-26T17:32:15.508+05:30Sangeeta I have dried it as per your instructions....Sangeeta I have dried it as per your instructions. Only problem is that two kilo has yielded very less. So now I bought 4 kgs. Do you think they can be dehydrated in a machine. West bengal Government helps general public preserve their produce ( also make achaar/jam/sauce from seasonal fruits and veggies bought from market) for a nominal fee. Peas and cabbages are dried and I could place a request for water chestnuts.Anonymoushttps://www.blogger.com/profile/02393406766208315623noreply@blogger.comtag:blogger.com,1999:blog-8476735626154033128.post-68971138870913390782014-11-13T12:48:04.566+05:302014-11-13T12:48:04.566+05:30Thank You sangeeta. That seems practical. will do....Thank You sangeeta. That seems practical. will do. Couple of years back I made amchoor following your recipe. My neice wanted to know why the home made version was lighter(colour) than store bought one. I realised that the commercial one did not bother to peel the mangoes. I do hope they wash the mangoes though for once I had witnessed papads drying on the ground( cemented). Small entrepreneurship should be encouraged but I wish some quality control and hygiene standards were maintained.Anonymoushttps://www.blogger.com/profile/02393406766208315623noreply@blogger.comtag:blogger.com,1999:blog-8476735626154033128.post-62763987221174570472014-11-12T23:58:39.126+05:302014-11-12T23:58:39.126+05:30Thanks Aparna. I think you can try chopping them i...Thanks Aparna. I think you can try chopping them in slices and dehydrate them just like sun dried tomatoes. Try and see for 2 kilo singhadas.sangeetahttps://www.blogger.com/profile/01091803798460651759noreply@blogger.comtag:blogger.com,1999:blog-8476735626154033128.post-2036890172328813252014-11-11T15:53:47.491+05:302014-11-11T15:53:47.491+05:30That is really innovative sangeeta. I have been de...That is really innovative sangeeta. I have been devouring water chestnuts raw as they are available @ inr 20 almost half of what it was 2 weeks ago. Our state has many water bodies and hence a bountiful crop. Sangeeta can you please tell if they can be dried at home as i am unable to get the dried version or for that matter the flour. Bengalis eat the most during festivals and their concept of fasting is postponing breakfast for ashtami anjali. And few think beyond rice, wheat and maybe oats. For a nation with a rich tradition of idlis, dosas ,parathas, chapatis (the list goes on) it is a shame we have bread and cornflakes for breakfast. Yesterday I had some sattu, milk and bananas in the morning-it was tasty.filling and healthy apart from being cheap and easy(let's call it frugal). Thank you for guiding us about so many healthy alternatives.Anonymoushttps://www.blogger.com/profile/02393406766208315623noreply@blogger.com