I have tried to answer these FAQ to the best of my knowledge.
If your question is not answered below, please contact me. I will help you in whatever way I can.
Why the name Framed Recipes?
When we decided to start a food blog, we decided that we should record the stories associated with the dishes too. And most of these dishes have a story to tell. The story could be funny, happy, sad or might make you mad. If we had enough walls in our house, we would have dedicated the walls to frame the stories and the recipes. But lack of real estate made us look else where to hang these framed recipes. Hence the name.
How much of “the story” is true?
Everything. The anecdotes are based on true incidents or dialogues. They could have happened in my or my friends’ family. Or may be narrated to me by a friend or a family member. But as far as I know, they are true.
And if I am using a story, that happened to my friend/family member or narrated by a friend/family member, I seek their permission before I publish them. Thanks to all who told me stories and gave me permission to publish them. Love you all!
Are the preparation time and cooking time precise?
No, these values are to be used only as guidelines to give you an idea as to how much time you would need to cook the dish.
Preparation time does not include the time you spend searching for the ingredients in the pantry or refrigerator nor does it involve the time it takes for you to go and buy from the nearest grocery store when you realize you do not have an ingredient. (Believe me, this has happened to me many many times.)
Cooking time, is also an approximation, since this time would vary according to the stove you use, the kind of vessels you use.
So, in short, use the time given just as a guideline.
Are the spice levels used in the recipe perfect?
Yes, for us. For my family, I generally make the dishes mild to medium spicy. If you like dishes hot, increase the quantity of peppers or chilli powder you use. If you like them extra mild, reduce the quantity.
I tried a recipe from your site and it did not work for me. Can you help me identify what went wrong?
Well, to be frank, unless you can give me details on what you did, I won’t be able to identify what went wrong. I will give you an example.
A friend of mine tried the Vattayappam recipe and said that she did not get the texture suggested in the recipe. There was no way I could figure out what went wrong without probing a little bit more. I figured out that she had used the batter made from a ready made mix for Vellayappam. I have no idea the proportion of the rice/coconut/yeast etc. in the ready made mix. The only thing I could suggest was to try again with the Vellayappam batter.
That was just an example of why the recipe may not work for you. If it doesn’t work even after trying the steps as mentioned in the recipe, contact me with details and I will try to help you out as much as I can.
What tool do you use to calculate the nutritional values? How accurate are the values?
I was looking for a word press plugin to add a recipe and calculate the nutritional information as well. I have not found one yet that does it to my liking. So, I use a website called My Fitness Pal to enter the ingredients manually and find the nutritional values. One of the things the website takes into consideration is the number of servings (and in turn the serving size) to calculate the values per serving.
I am not a professional cook nor a nutritionist and my only experience with food and serving size is through cooking for my family and friends. The serving size and proportions are based on that imperfect knowledge. So, the serving size may not be very accurate and hence the nutritional values would be approximate too. But, I do sincerely hope that you can use it as a guideline to decide on the nutritional value of the recipe.
This is like a beta feature for the blog.
If you know of a better way of identifying the nutritional value or you notice a discrepancy or even if you need an additional nutrition value which is not provided, please contact me.
A brand new look! Why are some recipes in the old format and do not have nutritional information?
I am super excited about the new look.
When we decided to use a new plugin to write the recipes, I had two choices in front of me.
- Spend a couple of days and edit all my posts (so far) and get them in the new format.
- Launch the new look ASAP and edit old posts gradually to the new format and add the nutritional information.
Well, no points for guessing what I decided to do. 🙂 .
How do I print the recipes?
There is no print button for just the recipe, but there is one for the whole post. Click on the green PrintFriendly icon at the beginning or at the end of the post.
The print option that came with the word press plugin I am using to write the recipes, does not allow me to remove the images when printing.
Being an environment friendly person, I feel that wasting of paper and toner is not very environment friendly. So, I am using a plugin that lets you choose what to print. You are in control of the entire print process – you can decide whether you want the whole post or just portions of it or just the recipe section. You can even pick and choose the images to be printed or you can remove them completely. If you want to exclude all the images, please check the “Remove Images” check-box at the top. You are in absolute control. (Dontcha love that?)
Most of the recipes have Coconut as an ingredient. Why?
I am a Konkani married to a Malayali. So, to a large extent, my cooking style is influenced by these two cuisines.
Kerala has an abundance of coconut trees (Kera in Malayalam means coconut. Kerala means the land of coconut trees. This should explain the reason pretty well.) and Malayali’s use coconut in almost all their dishes. Konkani cuisine is no different, in terms of using coconut in the dishes.
In both the cuisines grated coconut is used as garnish and ground coconut adds bulk to the gravy/semi-gravy dishes. Coconut milk is also used a lot in both the cuisines.
Should I start talking about coconut oil?
Oh yes, there is a lot of coconut involved.
Should I always use Fresh Coconut?
Fresh is always the best. That being said, you can use the dried desiccated coconut you get in the US stores in your Kerala/Konkani style stir frys. But if the recipe says “grind the coconut” , then you have to use fresh coconut or fresh frozen coconut, thawed. You can definitely use the dried desiccated coconut in most of the dessert recipes that require coconut, unless otherwise stated.
Why do you always use Cayenne and Paprika together in your recipes?
In my opinion, Cayenne imparts the spice (heat) and Paprika gives the dish a red color.
In Bangalore, when I was lucky to get the lovely Byadagi chillies, I used to mix the red chilli powder and Byadagi chilli powder in equal quantity and use (50:50).
I do not get Canola Oil in my part of the world. What do I do?
Do not worry. You can use whatever cooking oil you use regularly in cooking.
What is Serrano Pepper?
Serrano Pepper is a Mexican green chilli, which I use instead of the green chilli I used to use in India. Thai pepper, which I get in some special grocery stores in the US (at least where I live) is more or less similar to the Indian green chilli. I have found that Serrano pepper works for me.
All these green peppers have different spice levels, so please use your judgement while cooking.