Hi Mr. Trivedi,
Thanks for alloting time for us.Can you please give me the recipe for "Paal kuzhukattai".
Thank you once again.
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Hi Mr. Trivedi,
Thanks for alloting time for us.Can you please give me the recipe for "Paal kuzhukattai".
Thank you once again.
Hi,
I was looking for Mr.Hemant's first version of Gun powder. Could not find in his website, so, anyone of you pls re-post the recipe here again?
thanks a lot in advance.
R,please check rice section(gun powder rice).
L, that particular recipe is not there.
yes it's very much there. don't check powder sec see under rice sec.
Thank u so much, L. I was checking in powder section only as u said.
Have u tried both I and II versions of Gun powder? If so, can u suggest me which tastes better?
Bye.
I tried only gun powder as i didn't have a few things to try the other one. It was really good.
Thanks for the quick reply. Am going to try both of his versions.
Bye.
Mr.Hemant,
Am unable to find your recipe for Rajma curry in your website? Can you repost it, when you can find time please?
Thanks,
Kamakshi.
Hemantji,
can you post the recipe for sambar idli, exactly the way it is done in hotels, Thanx in advance
Hello Mr.Hemant Trivedi!
Could you please explain the use of jathipaththiri in cookery?
Hello Mr.Hemant Trivedi!
Recently, when I was in Tamilnadu, I have met a lady from Salem and asked her about the recipe of Salem sambar for you! Here I am posting that recipe. Hope this will satisfy you.
SALEM SAMBAR:
Pressure cook 3 handfuls of lentils. Fry 1/2sp of cummin seeds, 1/2sp of coriander seeds, 1/2sp of peppercorn, 1sp of black gram, 1sp of Bengal gram, 5 red chillies and a pea-sized asafoetida in a spoon of oil to a golden brown colour and then grind them with 3 sambar onions, 3tsp of shredded coconut and 4 garlic pearls coarsely. Soak a lime sized tamarind for half an hour and extract its thick juice. Heat a vessel and pour the cooked lentils with enough water and add 1sp of turmeric powder When the dal begins to simmer, add finely cubed pieces of radishes with one cup of finely crushed tomatoes and ½ cup of sliced small onions.. Add enough salt. When the vegetables are 3/4th cooked, add the tamarind extract and cook for a few minutes. Now add the ground masala with a little of chopped coriander leaves and curry leaves. Let the sambar cook for a few minutes. Heat a small kadai and pour 3sp of gingelly oil. When the oil becomes hot add 1sp of mustards seeds. When they splutter add this to the sambar.
Hello Mrs. Mano,
Your devotion is amazing.
You are a dear for finally getting me the recipe which I was looking forward to.
I will try it out this weekend and let you know.
My sincere thanx to you and the unknown lady.
Jajipatri is a part of Jajika.
In Gujarat, Jajipatri is used in payasam and some spicy ladoos.
Churma-Na-Ladu recipe is there inmy website.
Insted of Cardamom, I use, Jajika and jajipatri.
Both jajika and jajipatri have a power to subdue gas and felicitate digestion of heavy foods.
Especially meats are easily digested if jajika and jajipatri are used during Marnation/later in gravy preparation.
Try out and let me know.
Hemant
Hello Kamakshi and Srividhya,
I will try and help u out this weekend.
Hello Mr.Hemant Trivedi!
I am vary happy that my recipe is useful to you. And thanks a lot for the explanation on Jathipaththiri.
Hello Mr. Hemanth,
I am very fond of chats and snacks. I am from Bangalore. Now i am staying in Seattle and missing the chats.
Can you please if possible let me know the recipe for Masala Puri that we get in bangalore's fast food joints.
Thanks
sneha
Good to see this thread in the new hub :) Hope Hemant Sir continues with his recepies and tips here :)
Welcome to the new Hub Hemant-ji!
We hope you will continue with your good work here. I am quite aware of the problems at the old Hub which should not happen here.
I have learnt so much from you and your mor uppumaa and bread uppumaa are regular features in our household. :)
Hi Hemanth,
I would like to have the recipe for the dhal(dhal with greens or veg in it) served in Andra restarents with meals...I've had it in a few Andhra restaurents(Bheemas,Nandhini etc) in Bangalore...I've never been able to get the recipe for it...If u happen to know the recipe,please post it...
Dear Hemantji,
I have been reading all the earlier posts and the way you clear the hubber's doubts is wonderful.
I'm planning a Dinner at my place on Friday Evening for my friend & hubby.
I'm planning to make Tomato Rice, Cauliflower Crispies, Cucumber Salad and fry Papad. What curry goes best with Tomato Rice? I was planning to make some Paneer Butter Masala.
Pls give me ur valuable opinion.
Regards,
Veena
Hello Mr.Hemant,
In a reply to query on pesticides,U've said tht washing veg with vineger will remove most of the pesticides...But is Vineger not harmful?... So long,I've been thinking tht vineger is also some form of chemical!!!!... Can u pls explain?...
Hi Hemant,
It has been a long time. Welcome back to the new hub. (Rather it should be your turn to welcome me back since I was absconding for years :lol: :lol: :lol: )
By the way my wife and me has tried out all of the veggie stuffs out of your receipe collection. Keep up your good work. Will try to be regular to this hub from now on.
Regards,
Krishnan
Hello Krishnan,
If "ABSCONDER OF THE CENTURY" prize were to be awarded, you are the lone contender. :evil:
Where were you all these thre years?
Welcomeback to Forum.
Thanks for your support and appreciation of the recipes.
I aim to please.
Good to have you back .
:D
Hi Hemant Sir,
Good to see you in your own thread after a long time :) Please continue your good work sir :)
Hemant,
I bet there are many contenders for absconders of century award. Hope they won't pound on you for generously granting me that award.
I still live in Cincinnati,OH. Lived here long enough and looking for a change.
Tried your 'Kothumalli rasam' during the weekend. Tasted more like 'Kothumalli thogaiyal' mixed with water and spices. Not sure if it that's the way it is supposed to taste or if I screwed it up:-))
Dear Forum-Hubbers,
Your favourit website is going on a holiday for a month.
The website will be off net for rejuvenation.
An alternate message with an email-id will be provided if anyone wants a recipe.
Mrs. Mano too can help out with Southern Indian recipes during the period.
Hope to give a better looking site by Jan 7th.
Please bear with me till then.
Hemant
Don't worry,good things can wait.
Hello Dear Forum Hubbers,
Follwing is the link which all of you would need to save as "Favourites".
http://www.hemant-trivedis-cookery-c...icedishes.html
Clicking on the above link would take you to all my recipes as before.
Hope to reconstruct the site with a new name and a new look in a month's time.
-Sappatturaman
[/b]
Hemant Sir,
Waitin for the re constructed site - which would sure have a lot more new stuff.
I have saved the link long time ago :D And I have the hard copies for almost all your recepies . :D
hemantji your site is amazing. i will try ur receipes.
Hi Hemantji,
Tried pavakkai wafers today and they came pretty good.
Thanks
Hi Hemantji,
Tried pavakkai wafers today and they came pretty good.
Thanks
hai Hemant ji,
could you pl. post the Mango pudding.
Hello Mr.Hemant Trivedi,
I tried making Rasmalai using the method U've mentioned for Rossogollas...i cooked the paneer balls in water & then removed it & added into hot malai & boiled for further 5 mins...the balls were very soft but it didn't absorb the sweet from the milk...It tasted very plain...can U pls tell me where I went wrong???!!!...Should I drain the water from the balls completely, before adding it into the milk?...
Dev ,
You answered your question.
You should have drained the rasamalai of water first.
Do not add malai. Add thickened sweet milk with Kesar in it.
You may also add pistachio, kesar stemens and serve.
Thanks a lot Mr.Hemant Trivedi...Will try it...
Hello Mr.Hemant Trivedi,
I tried rasmalai again...This time i drained the water completely & then added to the milk syrup...But the result was the same...:( the balls didn't puff up even after cooking for 15 mins in boiling water...Is it because of the quality of the mik?...or should I cook it for longer?...
I felt that the balls might break if I cook longer...So removed it after 15 mins...Should it be prepared only using fresh milk?...I used Amul full cream milk...
Hello Dev,
Rasagollas are always made with Cow's milk.
I am not sure what milk you used.
Preparing chenna from milk also plays an important part .
So please lemme know the above details.
Hello Mr.Hemant,
It's cow's milk that is homogenised & UHT treated...I don't think we can get fresh unprocessed milk like what we get in India!!!...
Also let me know how well should the paneer be mixed & for how long(approx) it should be cooked in water?...
Hello Mr.Hemant,
I tried Phulkas today... It came out well but a few didn't puff up well coz of it's shape ,i guess... Hmmm...once i master the art of rolling out the dough,I can make perfect phulkas ,guess...At first,I was scared to put the chapathis directly over flame...But then after I tried one,felt it was fun making it this way...My husband was watching all these as if it was a magic show coz we south Indians r not used to making phulkas...:)) Thank U very much for sharing the recipe...Hats off to you & keep up your great work...:)