Topic started by Melisa (@ h24-85-200-113.vn.shawcable.net) on Wed Jul 30 19:42:13 .
All times in EST +10:30 for IST.

Are there any good recipeces for Pavaka?

Responses:

• From: Pavaka fry (@ 0-1pool108-2.nas4.peoria1.il.us.da.qwest.net) on: Wed Jul 30 20:51:05 EDT 2003
  
  Cut 3 medium size pavakas across the cross section into thin rings.
  Immerse them in salted water for 15 mts.
  Drain the water. Squeeze all the water out of pavaka.
  Add a tsp turmeric pdr, 2 tsp of chilli powder to pavakas and mix them well.
  Heat 3 Tbl spoons of oil in a pan.
  Add pavakas and fry them until it becomes crisp.
  Pavaka fry is ready.
  
  
• From: alison (@ 1cust199.tnt34.dfw9.da.uu.net) on: Thu Jul 31 14:51:10 EDT 2003
  
  i dont like pavakas, they are too sour
  
  
• From: Idiappam (@ cache139.156ce.maxonline.com.sg) on: Thu Jul 31 19:10:36 EDT 2003
  
  Are you talking about the same thing?? pavakas are bitter!
  
  
• From: Ramadas (@ dclient217-162-112-172.hispeed.ch) on: Fri Aug 1 03:01:40 EDT 2003
  
  alison, as usual, announces his ignorance!
  
  
• From: sambayr (@ 219.95.187.114) on: Fri Aug 1 08:04:56 EDT 2003
  
  alison, the big butt ramdas have nothing to contribut, para payal
  
  
• From: uma (@ 219.95.2.211) on: Fri Aug 1 21:26:08 EDT 2003
  
  I use the bigger pavakais which r easily available in M'sia-- i cut them longitudinally, scoop out the insides, wash & airdry them a while. Then use the slicer of the food processer to slice them up. I then air dry them under the fan 4 few hrs , spread out on a tray on absorbent paper; this way all nutrients are retained. all this is done the day before , at leisure; At night I empty the pavakai slices along with the abs paper into a closed plastic container and keep it in the fridge over night. The next morming , fry in batches. to each batch, add, tumeric powder,asafoetida powder, a little rice flour , mix throughly, then last just before frying ,salt to taste [this way, doesn't get soggy ] ; pavakai fried this way stays crisp for a few days. [ I tried sun drying but the slices lose their shape --no good ] can do the same with small pavakai.
  
  
• From: alison (@ 1cust114.tnt34.dfw9.da.uu.net) on: Sat Aug 2 13:35:54 EDT 2003
  
  iddapiam,
  sour and bitter are the same thing......i think
  ramadas,
  i wasnt annoucing his or anyone's ignorance, i was just saying my opinion about pavakas
  sambyra,
  lol! thank you for the support!!
  
  
• From: Appalam (@ 0-1pool108-64.nas4.peoria1.il.us.da.qwest.net) on: Sun Aug 3 22:31:16 EDT 2003
  
  >> alison
  >>sour and bitter are the same thing......i think
  
  You think so?
  sour = pulippu = taste associated with lemon, tamarind
  bitter = kasappu = taste associated with pavaka and medicines in general
  
  
  
• From: cp (@ user-0ceteod.cable.mindspring.com) on: Wed Aug 20 21:12:37 EDT 2003
  
  Uma, I tried the pavaka fry. It came out good. Thanks
  
  

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