Hello Kz!
Thanks a lot for the feedback on Chilli gobi.
The fried gobi will be soft only. It will not be crisp. The batter must be thick so that it will coat the florets evenly.
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Hello Kz!
Thanks a lot for the feedback on Chilli gobi.
The fried gobi will be soft only. It will not be crisp. The batter must be thick so that it will coat the florets evenly.
Dear Maggie!
Thank you very much for yr nice compliment.
In fact this kind of appreciation is like a great award for my hard work.
I am happy that you had prepared a tasty briyani even without any experience. Definitely you can become a great cook very soon.
Dear Kavitha!
Thanks a lot for the nice compliment. Rewards like these will work as a catalyst for me to immerse in my work more and more.
Hello Di!
Split green gram is used for making “kadappa”. This is a suitable accompaniment for roties, idlis and dosais. It is not suitable with rice.
I am again posting here a few sweet recipes.
RAGI ADAI:[KEZHVARAGU ADAI]
Ingredients:
Ragi flour- 500gms
Crushed jaggery- 200gm
Shredded coconut- 2 cups
Cardamom powder- 1 tsp
Salt- a pinch
Procedure:
Sieve the flour. Heat a kadai and add the jaggery to it with a cup of water. When the jaggery starts to simmer, add the flour with the cardamom powder, salt and the coconut. Stir and cook the flour on a slow fire until the flour is blended with the jaggery. Take it out and place it in a bowl. When it is cooled a bit, make balls with greased hands. Heat a tawa and place the ball on it. Flatten it thinly and cook it on medium fire. Ghee can be poured around it. When the bottom side is cooked, turn it to the other side.
SWEET MURUKKU:
Ingredients:
Raw rice flour- 4 cups
Green gram- 1 cup
Shredded coconut- 2 cups
Sugar- 1/2 cup
Butter- 50 gm
Enough salt
White sesame seeds- 2 tbps
Hing powder- 1 tsp
Procedure:
Roast the green gram in a dry pan till golden brown. When cooled, pound it to a fine powder. Sieve the flours. Grind the coconut to a coarse paste. Mix the sugar with a little water and heat it. Let it boil for a minute. When it is cooled, add it to the flours with the coconut, sesame seeds, salt, butter and hing powder. Make a soft dough and then put it in a murukku press. Press the dough in hot oil and fry them to a golden brown colour.
Hello Mrs.Mano,
Thankyou for clearing my doubt, i think i made the batter little thinner, next time will make it thicker.
Thankyou!
Kz
Thanks Mrs.Mano for making clear about thinai.
Thanks Mrs Mano for answering my question abt Kadappa!
Dear Mrs. Mano,
I made Mysore masala dosai as per your recipe. It came out vey well. Thank you!
Dear Mrs. Mano,
I tried Kadappa and it came out very well. Thanks for the wonderful recipe.