Cholesterol in food doesn't affect your blood cholesterol. :) --Venkat
On Monday 8 August 2016, Suresh Ramasubramanian <[email protected]> wrote: > Yes - but there's always cholesterol from what happens when you cook rotis > - high heat to rather beyond the smoke point of most oils. > > --srs > > > On 08-Aug-2016, at 2:00 PM, Venkat Mangudi - Silk < > [email protected] <javascript:;>> wrote: > > > > Weight loss has nothing to with eating fat, and vice versa. Starch is > > another thing altogether. > > > > --Venkat > > > >> On Monday 8 August 2016, Suresh Ramasubramanian <[email protected] > <javascript:;>> wrote: > >> > >> Both very useful suggestions but I sort of fail to see the point about > >> adding fat and starch to something that you’re supposed to eat to > produce > >> weight loss ☺ > >> > >> --srs > >> > >> On 08/08/16, 1:35 PM, "silklist on behalf of Simmi Sareen" > >> <[email protected] <javascript:;> > <javascript:;> on > >> behalf of [email protected] <javascript:;> <javascript:;>> wrote: > >> > >> On Mon, Aug 8, 2016 at 1:02 PM, Suresh Ramasubramanian < > >> [email protected] <javascript:;> <javascript:;>> > >> wrote: > >> > >>> > >>> Adding them to dosa batter, roti dough and such tends to be an > >> experiment > >>> that goes wrong very easily – and you just have to eat them hot, > >> can’t even > >>> pack them in a kid’s lunchbox or they turn into shoe leather in very > >> short > >>> order. > >>> > >>> > >> I have a friend who regularly brings soft textured millet flatbreads > >> for > >> lunch at work. Apart from the usual 'add oil/ghee to the dough and > >> while > >> cooking' tip, there are two tricks I learnt from her that make for > >> millet > >> rotis behaving for several hours: > >> 1. Try a dough with equal quantities of millet and rice flours, > kneaded > >> with warm water > >> 2. Add a boiled, mashed potato per cup of dough. You are adding both > >> starch > >> and moisture this way, making for a much better texture. > >> > >> Simmi > >> > >> > >> > >> > >> > >> >
