I guess what meena mentioned as "heralekai" in kannada, is called as NAARTENGA in tamil. Though i am not fluent in tamil, i have heard my MIL mentioning that name.
u got it right....... Hi prathi and Ami, thanx for ur help.. Yes Prathi, u got it right.......... ami, what is kadarangai??? does that also belong to the citrus family???
This is the fruit , I meant ! Hi Friends, Please go to http://www.ultimatecitrus.com/varieties.html Sunburst orange seems to be nearest to what I meant by kamala. Since I am planning to post a dessert called "Kamal Kheer " shortly , I don't want there to be any ambiguity about Kamala ! Regards, Chitvish.
Hi Meena, Yes, it belongs to citrus family and if you are in US, might have seen grapefruit. It looks more or less like that or slightly bigger than the same. I remember my mother frying the whole big veggie/fruit in oil in a vanali. And, goes nicely with curd rice!! Rgds.
Pulihara with peanuts Hi Archna, As per your request , I am posting Pulihara recipe in the thread "old is gold" since it is a traditional dish. Regards, Chitvish.
Saasive HI all, The same recipe "Mathan Puli Pachadi" can be used, for other vegetables also like Cucumber, Chayote squash or english gourd. We call it saasive, but the method will be the same. Chithra has given a fool proof recipe for the same. try with these vegetables also, it will be very nice
http://www.indusladies.com/forums/ask-chitvish/776-chitvish-recipes-post-your-comment Dear Chithra: How do I make kesari the conventional way? Same like microwave instructions? Thanks in advance Seetha
Kesari , the conventional way. Hi Seetha , Yes, you follow the same instructions given for the microwave kesari. Roasting the rava , keeping hot water ready , whisking it into hot rava with sugar-just follow the same recipe. Once whisking is over , allow the mixture to absorb the water without disturbing it . Then mix it thoroughly & do exactly as is given in the micro recipe. Regards, Chitvish.
http://www.indusladies.com/forums/ask-chitvish/776-chitvish-recipes-post-your-comment Hi Mrs.Chithra and others, Speaking of mysore pak, getting softer one is easier. But, how to get the one like we eat in marriages-little crispy with lots of holes all over the sweet and the color will be maroon and yellow!!! One time tried using half cup of oil and remaining cup of ghee, but the holes came only at the bottom. Anyone knows the secret to get a kalyana mysore pak??? Also, one more doubt-putting this kind of sweet on a stainless steel plate at the final stage will change the sweet's color?? Rgds and thanks in advance.