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Dev, do please bake at what ever temperature you are used to.
I will usually start with 150, and later increase to 180.
I always place my tray in the middle shelf.
I think it depends on the oven you have.
I have a kirukku oven:rotfl2:
Thanks, best wishes for the carrot cake.
I squeezed out the carrot juice, added little milk and sugar,
gulped it down as carrot kheer:rotfl:
Kugan, as usual lot of mouth watering recipes. So many types of chutneys. Yes all we know is coconut and tomato chutney.
I think you must be a very jovial person. I can see that in your threads. I am very happy Kugan, I like people who are very jovial and nice. Thanks again for your nice recipes. waiting for your bun recipes. Thanks. Gulabjamun.
I have a kirukku oven:rotfl::rotfl::rotfl:
Quote:
Originally Posted by kugan98
Hi Kugan,
I think I have the access to the Blog. I just need the link.
Thanks in Advance....
Thanks K... I'll bake it at 180 C... :)
Kugan, you are choo nice. Thanks for the chutney recipes. I have ample time to try out the recipes. Please take your time to post other chutney recipes. Thanks. Rose 75
Thanks Gulabjamun for your nice post.
I will post the bun recipe soon.
Now I am in the mood to bake buns and breads.
Thanks, take care, Kugan98
Dear bkarthi, I have asked our Dev to give you the link.
Please save it somewhere, so that you will not forget.
Thanks and take care, Kugan98
Dev, try the cake and let us know the feedback.
Thanks, Kugan98
Do not worry Rose, try out the chutney first. If you like you can make the chutney for the function.
Actually, you can make chutney with brinjal, radish, cabbage, carrot, mint, coriander leaves, peanuts and so on.
I have most of the chutneys in the blog, have a look.
Take care, Kugan98
Rose, here is the ginger chutney.
The picture is not clear, I had to go out on an urgent matter.
I asked my maid to take the picture. This is the result.:banghead:
Thanks, Kugan98
GINGER CHUTNEY
Ingredients:
1 tsp oil
2 tbs channa dal
1 tsp urad dal
5 dry red chillies
1 ½ tbs ginger chopped
2 tbs grated coconut
1 tsp tamarind paste
Little jaggery
Salt to taste
1 tsp oil
¼ tsp mustard seeds
¼ tsp urad dal
1 sprig curry leaves
1 red chillie cut into pieces
Little asafoetida powder
Method:
Heat the oil, roast the channa dal and urad dal till golden.
Add in the dry chillies, and fry well. add in the ginger and saute well.
Add in the coconut, tamarind paste, stir well and remove.
Use a blender add in jaggery, salt with other ingredients.
Grind to a smooth chutney.
Heat the oil, add in the seasonings and pour over the chutney.
You have a nice spicy chutney.
http://farm7.static.flickr.com/6141/...65bdcf81_z.jpg