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Dear PR!
The paniyaram you have prepared is in correct texture. Yes. It will be very soft as they have eggs. You have to be careful when adding them in the kuzhambu. Then after finishing the kuzhambu, it is better to take away and keep them separately in a bowl and serve along with the kuzhambu when it is needed. You might have added a little more tamarind. Coconut milk will make the texture smoother than the ground coconut paste. The taste will also differ with the ground coconut. Experience only will always make us very good chefs.
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Hello Sun!
Thanks a lot for the feed back on thiruvathirai kuzhambu.
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Hi KZ,
I too received the recipe collections...Thanks a lot...:)
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Hello Mrs.Mano,
How r u doing?
Tried yr cashewnut burfi and it came out nicely. Though, I have a few problems with the same.
I have been making cashew katli or badham burfi; with all the nut sweets, noticed that the sugar would never dissolved properly unless otherwise, prepared them with sugar syrup method.
I faced the same problem with yr method too. As u said, ground the cashew with milk and started stirring with sugar on the stove, did not come together. So, added little more milk and little amt of water too. Then only, it all started coming together and everything came out perfectly; but, at the end, could tasted the sugar granules very mildly while chewing the sweet.
Pls explain me whenever you are free.
Thanks and Bye.
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Wish you all a very happy New Year...
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I WISH ALL THE FRIENDS A VERY HAPPY NEW YEAR!
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Dear Mrs. Mano,
Wish you a very happy and prosperous new year.
Whenever time permits please let us know
how to make that hotel style crisp golden paper dosa . What proportions of Dal and rice should be used and any tips to get that hotel taste.
Mira
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Here I begin the New Year with a sweet and then a recipe of a vegetable dish follows it.
GREEN GRAM PUTTU:
Ingredients:
Green gram- 3/4 cup
Ghee- 1/4 cup
Broken cashew nuts- 2 tbsp
Shredded coconut- 2 handfuls
Jaggery- 3/4 cup
Cardamom powder- 1 tsp
Salt- a pinch
Procedure:
Soak the green gram in enough water for 1 hour, drain the water and then grind it coarsely with a pinch of salt. Put it in a greased plate and steam it for 10 minutes. Heat a kadai and pour the ghee. Fry the cashew nuts to golden brown colour and take away them. Then add the green gram mixture and fry it on slow fire in the ghee until it turns like bread crumbs and soft. Now add the shredded coconut and fry for a few minutes. Simultaneously make thick syrup with the jaggery. If you pour a drop in a cup of water, you must be able to make it in to a soft ball. That is the correct consistency. Pour this to the green gram mixture with the cardamom powder and mix well on the slow fire for a few seconds.
VAAZHAITHTHANDU PACHADI:
Ingredients:
Vazhaiththandu chucks- 1 cup
Fresh curd- 1 cup
Shredded coconut- a handful
Turmeric powder- 1/2 tsp
Black gram- 1 tsp
Mustard seeds- 1 tsp
Small onions- 10
Green chillies-2
Crushed ginger- 1 tsp
Chopped curry leaves- 1 tbsp
Chopped coriander- 1 tbsp
Oil- 2 tbsp
Salt to taste
Procedure:
Cut the vaazhaiththandu in thin stripes of ½ inches and cook them in a very little water with the turmeric powder and enough salt. There is no need to cook them to the full extent. Keep them away. Heat a kadai and pour the oil. When the oil becomes hot, add the mustard seeds. When they splutter add the black gram. Then add the chopped onion, chillies, ginger, shredded coconut, curry and coriander leaves with a pinch of salt. Fry them to golden brown and pour this to the vaazhaiththandu. Mix well. When it is cooled down add the fresh curd to it and mix well.
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Hi Foodlover,
Try baking cake in oven for 350 degrees Farenheit for 45 minutes.i have not tried in toaster oven so dont know abt it. but in normal oven it comes out good. try checking the manual .
Kz
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Dear Mrs Mano
Happy new year!!!!!!!!!
Whenever u find time cld u pls post the recipe for making gulab jamuns from khoya and maida .Thank u very much
