Navarathri 2014 Recipes
Frances Joy Barker commented on Sep 18, 2014
I thank you so much for all of the praises on how good these are but what if you don't have a small baking dish!? I have several 9x13 baking dishes so can i still make it except doubling the recipe for a larger batch? Please Let Me Know Thank You :roll:
Avani commented on Sep 18, 2014
Thank you. Whatever questions I had in my mind regarding ovens u hv answered all of them.
Mary made our recipe on Aug 19, 2014

Made this today,  I had 3 pints,  Sure made my Kitchen smell Awesome and Taste Testing was a success. Thanks so much for the Easy recipe, sorry it would not let me upload a picture but it is on my Timeline. Thanks again..  <3

ivy commented on Sep 16, 2014
Hi, Recently i came across your post, and i really liked it. Can you please tell me whether "unsalted" butter is a must to be used for making ghee from it? Last two time i prepared i got the unsalted butter (i dont remember it to be cultured or not, next time i will be getting that) , though the ghee came out to be tasty, this time i want to try as u suggest.

Traditionally Unsalted butter is used, but you can use the salted one as well. Things to keep in mind while using salted butter would be --> 1) There is lot more foaming action while making ghee, so make sure to use a large saucepan. 2) The end residue is usually not thrown away but used in other dishes; in this case make sure to adjust salt accordingly in such recipes since this ghee residue will be very salty. 3) Ghee is also used to make desserts and depending on the dessert, using this ghee might be disastrous for the end flavor. --DK

jignasha commented on Sep 16, 2014
my gulab jambun are not cooked inside what is the remedy for it using that old gulab jambun which is not cooked and soaked in syrup.
Terje commented on Sep 16, 2014
Hm, I do not conceive this as making yoghurt. Using an "old" yoghurt just means you continue this existing culture. How can I start my own yoghurt starter (without using already existing yoghurt) ??? :roll:
Rachel commented on Sep 16, 2014
I don't need a reply, but just wanted to say how much we all enjoyed this tonight. I have six children and everyone commented on how good it was. I didn't even have the last couple of ingredients. Next time I go to the Indian shop I will endeavour to find them! Thank you!
Anisia commented on Sep 15, 2014
Fake! Sorry to be rude, even I tried to put less baking soda, it started to break while frying, the reson is because of the fat contains in the butter, do not use margarine, use either unsalted butter or ghee, chek the fat percentage on the butter also. If you are using margarine, more flour and suji is needed to prevent breaking and it works fine for me.
Ash commented on Sep 15, 2014
I have an electrolux 200L microwave grill........please tell me how to make pizza's in it.........i actually need to know the time span for grilling it!!!

This recipe turned out great! I divided my dough into two smaller pans and made two loaves for smaller sandwiches. Very tasty! 

Kevin made our recipe on Sep 07, 2014

The thing I appreciate the most from this recipe is the tip about not rolling he dough too thin. it was perfect! Thank you!

Meenu made Vella Kozhukattai (Sweet Modak) on Aug 28, 2014

I followed step by step as you guided and I could prepare the tasty sweet modak.Thanks for guiding and teaching even the minute details.

Samreen made our recipe on Aug 18, 2014
After a lot of online research, I was very happy when I came across this recipe because my son is allergic to eggs and with his first birthday  approaching and not finding anyone who would bake an eggless cake, I decided I was going to bake the cake myself and onto testing recipes it began. Luckily for me, I stumbled into this first and loved it at second try (first time I left in the oven for far too long and it dried out). And while I still need to figure out how to double it and keep the taste as delicious and moist as the original recipe, I can't thank you enough for sharing this. I'm hoping I can pull off a naked cake in 2 weeks! I'm mostly concerned how to keep it moist and pretty, since it seems to crack when cooling. Any tips to help this first time baking cake mom?
Picture attached! 
Mary Lynn made our recipe on Jul 16, 2014

The fennel and onion need to cook longer; slightly crisp does not cream well. Also less onion would be ok. I made it a second time and added more cream and butter (doubled the amount) and it was much better.

Dave made our recipe on Jul 09, 2014

I Made these following the simple and very clear recipe -not too hard. No more than green beans or snap peas really.... I tossed mine with spanish rice and olives - Good stuff! 

Kavee made our recipe on Jun 30, 2014

I added some dried herbs to the potato mixture and used the rostis as a base topped with garlic sauteed spinach, in a little bit of butter, served with a side mixed bean and green salad dresed with olive oil and balsamic vinegar. This was a fantastic meal... and quick to cook!!!

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