Kurma

Here's a few food-related tidbits from recent email correspondence:

Sarah Beauvent from Winston, Salem USA asks:

"I would like to bake the Ekadasi cake and I need potato flour. Is it the same as potato starch? Thank you for your prompt reply!"

My reply:

Yes! It is the same thing. Happy baking...

S from Sydney writes:

"Can you please give me some recipes using butternut pumpkin. I have never used this pumpkin before."

My reply:

Use it like any other pumpkin. Go to my blog home page. See the search box, top right? Key in the word 'pumpkin'. Quite a few recipe ideas there. (note: It is known as butternut squash in the US.)

Anup writes:

"Haribol! I was just wondering what possible snacks or dishes I could make out of buckwheat flour since I am partially gluten intolerant."

I reply:

"Pakoras with buckwheat flour batter 60% and arrowroot flour 40% plus salt spices and baking soda are delicious for grain-free ekadasi days.

Buckwheat poories or chapatis with mashed potato as the moistener are very tasty. They take a little care to make since the dough does not contain any bread-rolling-friendly gluten.

You can buy buckwheat pasta also. Finally, buckwheat pancakes, savouries or sweet are hearty!"

Elizabeth from UK enquires:

"Do you have recipes for home-made soya milk or tofu, my sister-in-law is from China and would love to make these but is not 100% sure how to go about it."

My reply:

I don't have exact recipes at my fingertips, no, sorry. It is rather straightforward though.

Soak whole dried soybeans in fresh water overnight, in a cool place.

Crush the whole mix, water and beans until completely processed (a food processor could work).

Boil the mixture.

Strain and squeeze out the liguid - this is the soy milk.

Add a coagulant - nigari (magnesium chloride) is used in Japan for this. Or you could use gypsum (calcium sulphate). The mix will curdle.

Strain the bean curds. Press. Cut.

Detailed description of tofu-making: Here.

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