Hemantji,
All the very best to your new blog. Looking forward to new recipes from you. Thanks for all your contribution.
Regards,
Suja Rajkumar
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Hemantji,
All the very best to your new blog. Looking forward to new recipes from you. Thanks for all your contribution.
Regards,
Suja Rajkumar
Dev, Suja Mam,
The question is, did you visit my blog? Did you like it?
Do you have suggestions?
I would be much obliged if you have.
My food website was created by two hubbers, SARAH and MINI.
Only because of them, I am well known all through the world .
Similarly FH has helped me to nth degree by supporting me.
Thanks all of you in FH and FH .
Hemant Trivedi
Hemantji,
Please call me Suja. I did visit your web-site yesterday. It looks good. Following your recipes have made me a better cook. Thanks for sharing you knowledge and experience with us.
Regards,
Suja Rajkumar
A Gujarati is known by Dhokla and Dal Dhokli. These two are like Aviyal-Kaalan for a Malayali and Mah Ki Dal and Sarson da saag for a Punjabi.I never get tired of Dal Dhokli as it is the freshest pasta made in Lentil sauce. Pasta can't get fresher than that.
tonight dinner is Dal Dhokli and herez what me and missus prepared.
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Hemant Trivedi
Uncle, even though I do not have the age to bless you,
I pray to the Almighty to bless you and your blog.
May the Lord bless you with good health, wealth and lots and lots of happiness. Hope to see many more blogs from you.
Take care. Love Kugan98
kugan98,
thanks for your good wishes ma.
Hope your health improves soon. Praying for that.
Hemant Trivedi
Hemantji, I did visit ur food blog the other day... Looks great with all those beautiful pictures... keep going...:)
& dhal dokli... I'm drooling... I make this stuffed dhal dokli...yum!!!...
recipe from here...http://connect.sailusfood.com/2008/0...ed-dal-dhokli/
dev,
Thanks for your visit and good wishes.
HT
Friends,
Sorry for keeping away from FH for some time. Actually my food blog is getting all filled and spruced up.
It might take some more time for me to post .
As such it worries me because there is hardly any traffic here or for that matter in most of the communities. This may be due to present downturn. But the spirit of sharing and discussions is suffering. I hope things improve.
So see you all intermittantly .
Hemant Trivedi
TADAKIYUN (Radish Green or Turnip Green-Tomato Salad)
INTRODUCTION
Salads are an integral part of any Indian meal. Like their western counterparts, Indian salads can be regular salads, salads with oil dressing, salads which have partially cooked or partially fried or deep fried ingredients.Some salads have spices and some are just SALADS .
I am partial to Radish and my first salad comes in the form of radish leaves salad which I bet You would never have tasted prepared the Gujarati way. This was my mother's favourite and is mine too!! So without much ado, here I go.......
BOWL OF TURNIP-TOMATO SALAD
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INGREDIENTS
Radish/Turnip leaves 10 leaves(Avoid old leaves)
Tomato 1 no. (Big)
Asafoetida 1/4 spoon
Red Chili powder 3/4 spoon
Salt to taste
Salad oil/peanut oil 2 Tbsp.
METHOD OF PREPARATION
Select clean hot radish leaves or Turnip leaves if you do not get radish greens in your place. Remove central stalk with a sharp knife. Cut all the leaves similarly and arrange five leaves and cut leaves to make about 3 to 4 mm width long slices (ribbons). Set aside.If you want, you may chop them in smaller bits also. Dice tomatoes into 1/4 " pieces. Select tomatoes which are firm and not too sweet. Now mix both chopped greens and tomatoes and all the dry spices. I don't use any other spice. Add salt and finally add oil and mix thoroughly. Remember to add slightly more salt as this tastes great with anything.