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Yes, pr; tried only once by adding 3 cups of ghee and took the mysore pak vessel a little early from the stove; the texture came out softly just like cake.
Meantime, I also saw in my note book which have written a long while ago-in order to get a soft mysore pak, you can even add milk powder or something(have to check the file) which yields you a soft mysore pak. I am yet to try, maybe, should try for Diwali!!
Anyways, if you want, will share the recipe with you..
pr, some time back, a hubber named Krz asked the same question and also got replies on incorporating cottage cheese, guess..
Bye.
Seetha, shortly will get back to you with tested mint chutney.
Thanks for understanding..
Hi R;
Thanks so many adai varieties!! I am reposting my request for a tested mint chutney.
Seetha
My mother makes mint chutney by grinding mint leaves with green chillies, salt and finally squeeze lemon juice; if you dont mind, can add 2 tsp of coconut grated while grinding.
You can even add half bundle of coriander leaves and half bundle of mint leaves too instead of a whole bundle of mint.
Frankly speaking, dont prefer this raw smell. So, this is my version..
This is semi chutney and semi thuvayal!! Hence, you can give the name whichever you prefer..
My version of mint chutney:
In a tsp of oil or lesser than that, add mustard, urad dal, hing, coconut(optl.), green chillies, mint leaves, 1/2 tomato with tamarind and stir them for a couple of mts.
Take a couple of pearl onion to give better flavor and fry for a minute or directly put them while grinding the above mixture. Dont forget to add salt.
People those who dont prefer tamarind, omit and pour lemon juice.
All quantities are approximately.
Thanks a ton R for the mint chutney/thogayal recipe. I shall try your version as I too dont like the raw smell of mint.
Seetha
Hi Pr,
Even i bought one tub of cottage cheese and still looking for ideas for how to use them. if u come up with any do post, i will also.
i have used them in omelettes as suggested here in the forum and it was good. another poster suggested milkshakes using it.
Kz
Tried this recipe from a tamil magazine; unbelievable, we had some guests and the kids-they would kept on asking becoz of the different color/taste. thanks to whoever published in the magazine.
Tomato dosa
Parboiled rice 4 cups
Urad dal 1 cup, tomato 10, green chillies 4
coriander leaves, salt & oil.
Soak rice and dal for 3 to 4 hrs. Take well riped tomato, chillies, salt and grind with rice-dal nicely. Add coriander leaves and make dosas.
Tips:
Though the fermentation is not given, I did ferment like we do for regular dosa batter.
Grind tomato and chillies separately in the mixie and then add the paste to the rice, dal while grinding.
Can reduce tomato's qty like 3 to 4(well riped) for a cup of rice. Similarly, can reduce or omit chillies.
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Got this too from the same magazine.
Mysore kadabu
Moong dal ½ kilo
Kuskus 25 g
Cinnamon 5 g
Cardamom 10 g
roasted gram 50 g
potato 200 g
tomato 100 g
coconut 1
oil 5 sp
onion 100 g
green chillies 10, ginger 1
salt.
Grind chillies, coconut and kuskus nicely. Cook potato and remove the skin. Cook dal separately.
Heat oil, add cut onion, saute well; add tomato and cooked dal with salt. After some time, add paste, mix well. Pour enough water and when it boils, add potato, cook for some time. Goes with chappathi, poori, dosa and idly.
Tips:
You dont have to follow the ratio especially for coconut and chillies; can reduce very well.
While putting the potato, better put it with skin to retain vitamin.
This week's recipes from SUN..
Raathi, here the sandwich recipe..
Hummus sandwich:
Chick peas 1/2 cup
bread 4
garlic 4
lime juice 1 tbsp
chilli powder
curd 2 tbsp
coriander leaves, oil & salt.
Put cooked channa and other ingredients, grind into paste. Put cut coriander leaves, mix well.
Take raw bread and spread the above paste on the above. Can take it as a raw one or put in sandwich maker and have it.
Either way, nice and healthy sandwich is ready.
A point:
If you reduce the spices, can be given to kids, even for 1 yr old. I have already mentioned in the baby food's thread abt plain hummus. Surely, this is a better variation for everyone.
A tiny variation:
Adding chilli powder & garlic will be little hot for people those who dont take spices. So, add little chilli powder & garlic while cooking channa so that it will not be too hot. Or, you can even add any homemade curry powder instead of plain chilli powder.