Dear Sharthi, Waaw! Thank you sooo much for the nice feed back here :thumbsup I feel like flying while reading your feed back we also prepared all items yesterday for Krishna Jayanthi and prasadams are so nice to eat Ya, try one by one and dont give up any function of our culture GOD BLESS YOU !
Dear Krishnamma, I followed the uppu cheedai recipe and it came out well. Thank you . Happy Janmashtami to you . Regards, Kavitha
Re: Nada Pakoda for 'vits' you can see this link Vitis vinifera - Wikipedia, the free encyclopedia and for 'prandai' you can see this photo Are you inTamil Nadu? do you know Tamil? then you can ask about this 'pirandai' when you buy 'greens' - 'keerai". They will show you and they will get it for you But I dont knowone thing why you asked this question here...in ' Krishna Jayanthi ' thread???????
Udath Vadai Ingredients: 1 Cup Udad Dhal 4-5 Green Chilies 1 Pinch Asafetida Salt Oil to fry Method: Soak Udad dhal for 1/2 hour and grind by adding less water. Add salt, chopped green chilies and asafetida powder. Heat oil in a deep pan and make big vadas buy putting big holes [COLOR=#009900 !important]in the center[/COLOR]. Turn them occasionally. Remove from fire when they become golden brown. Serve with coconut-ginger chutney. Note: Instead of green chilies you can add whole black pepper also. You can add chopped cabbage, greens, onions in the dough to get verities of vada. If the dough is thin, add a little [COLOR=#009900 !important]rice flour[/COLOR] or rava and mix well. Keep Aside for 10 min. and then make vadas.
Krishnamma, Happy Janmashtami, Today I have tried Poha Kheer / Aval Payasam in Red poha, it came out excellent, thanks for the recipe well long back. Next in my list is Akkaravadisal, so far I have only tasted it never made one thinking the procedure is cumbersome, but sounds simple given here, will surely add feed back. Thanks Amma, May Baba guide us always, SAIRAM
Yes.yes shortage of gas cylinders at chennai.so no Calcutta aluminium Calcutta kadai which I am used to make savouries. first time used induction stove for bhakshanammade murukku ,cheedai,thattai,thirattu papal .using induction based kadai,adjusting tempt now and then FB will be followed tommorrow.hiiii Have tried cooking in induction.bhakshanam is my first try that too with shallow pan. ONLY AFTER EVENING POOJA I WILL KNOW THE QUQLITY OF THE SAVOURIES. Krishna will take care.(teeth of my family)