Wednesday, December 17, 2008

A Sweet to Celebrate!

Well it happened finally! I was eagerly waiting for the article to release since the time I was contacted. This happened sometime after the Dosa Mela. Joanne contacted me to ask if I would like to feature my recipe in The Indian American Magazine, I was elated!

She wrote back last week saying her article on "Deconstructing Dosa" is published in the Nov-Dec issue of The Indian American magazine. It features my Basic dosa recipe. Since the magazine is available only in print form, I was sad that I couldn't get a copy of that. But she sent in pictures of the article, a very well written on the love and beauty of Dosa. Thank you Joanne!

For crispy Dosa, you can use this proportion.


Konda saw me reading this article and asked why I was grinning at the monitor. I said Mummy's recipe is featured in a book Konda. She said Oh, show me. Then she read the complete sentence and then my name along with the blog name. Of course the credit goes to Amma, since its her recipe.

I thought I will share a new sweet dish that Athamma prepared for Karthigai Deepam. Though traditionally we make Pori Urundai, this year I couldn't as I never learnt it from Amma. And I wasn't up to calling up Amma for getting the recipe.

This payasam is a very different one, more like the Ada Pradhaman. This uses rolled out chapati strips that are cooked in the payasam. Tasted simply too good.

I was forced to take couple of days off as my system gave up on me. Hopefully will be back to regular blogging from coming week.



Ingredients Needed:

Chapati dough for 1 ball
Jaggary - 1/2 cup (or as per taste)
Wheat flour - 1 tbsp
Cardamom powder a pinch
Water - 1 cup
Roasted Nuts 1 tbsp


Method to prepare:

Melt the jaggary in a pan, remove scum if any. Then cooking for 5 mins.

Meanwhile, roll out the chapati ball into a disc of 1 inch size or as you do your regular chapati.

Cut long strips of 1 inch size, these will be of small diamond cookies. Heat a pan with water, once it starts boiling, add these chapati cookies. Simmer and let it get cooked for 5 mins.

Mix the wheat flour in a bowl with water to get a lump less batter. Slowly add this to the boiling chapati rolls.

Then after 10 mins, add the jaggary water. Cover and cook again for 10 mins or till the chapati is well cooked. Add the cardamon powder and mix well.

Finally garnish with roasted nuts.

Back to Main Recipe Index

Go to "Spice your Life" Blog Index


Enter your email address:


29 comments :

Sharmila said...

Congrats Srivalli! Way to go! :-)

rekhas kitchen said...

simply superd mouthwatering i have seen this recipe after a long time mmmm yummy my aunt use to make this

indosungod said...

Congratulations! It is indeed exciting to see your article in print. I had a free trial of this magazine a few years ago and don't have them anymore.
Ada Pradhaman looks delicious. Happy New Year! Valli.

Alka said...

Congratulations on your achievement..i am sure that the family would have enjoyed the sweet news with sweet dish

Keerthana said...

Hi srivalli, That's great to see ur blog featured in a magazine. Congrats and wish u many such future endeavors!

Priya said...

Very glad for ur Srivalli...Lovely kheer looks delicious!!!

Cham said...

Congrats, No wonder that u re recipe is in print form :) Way to go and lovely way to celebrate!

Aparna said...

Congratulations Srivalli.
Recognition always comes to the deserving.
"Sweet" is the way to go for celebrating an occasion.

Best wishes for the festive season and a Happy New Year.

Varsha Vipins said...

Wow..Kudos dear..Way to go..:)

vihar said...

Hi srivalli garu!i tried ypur receipes and love ypur receipes.Something is waiting for you in my new blog(viharsetty.blogspot.com)

Ashwini Kenchanna said...

Congrats Srivalli! Yummy payasam

Dibs said...

Congratulations Srivalli, and thanks for the yum recipe!

Lavi said...

Great News Srivalli..This again proves Dosa Mela is Super-Hit!

Uj said...

Congartualtions srivalli... It is really a pleasure to see your recipe being posted.. you deserved it :D BTW the sweet looks yummy..got to make it.. Happy new year dear

Andhra Flavors said...

congratulation srivalli, Thats great to see your blog featured in a magazine.

notyet100 said...

wow,,..thats great news,..:-)

Anonymous said...

way to go girl! a pat on your back from me. you must be gleaming with joy to see your recipe in a magazine.
- Lakshmi

AnuSriram said...

Congratulations! You must be so excited! Ada pradhaman looks delicious!

bee said...

dear srivalli,
wishing you a peaceful, prosperous 2009.

Veda Murthy said...

Congratulations Dear! very well derserved!

Veda

TBC said...

Congratulations, Srivalli! How exciting for you to see your recipe featured like that! :)

Happy 2009!

Jayashree said...

Congratulations, valli...

Arundhuti said...

hey congrats srivalli....am glad for u....keep up the good work!

Kitchen Flavours said...

Wow congrats thats gr8. Sweet way to celebrate this success.

Shreya said...

Congratulations, dear Srivalli! Amazing:-) Ada Pradhaman is one of my favs, and this recipe is so good. Keep up the great work!

A kitchen scientist & a white rat hubby!!! said...

mymymy GODDDDDDD..that is one hell lot of an ffort you have put in her, Sri !!! phewwww..hats offf to you...excellent round up....and congrats on your achievement...you rock !!!

Curry Leaf said...

CONGRATS AND CONGRATS.Its exciting to know about this.Thanks for sharing the wonderful news with us.

Archana said...

Congratulations Srivalli :)

Srivalli said...

Thank you everybody for your lovely comments! Comments and appreciation from you all guys keep me going!

Related Posts Plugin for WordPress, Blogger...