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Indian Kitchen By Veena
-- Veena Bhavanam

Latest Cooking Advice

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Q: hi ammas! i bought a large quantity of idly rava few months back and we are really tired of eating idly.i dont want to waste idly rava. do u have any recepies that can be made from idly rava other than idly???? thanks.......
-- xyz, usa 12/19/02
A: Hi,

You can make poondi with idli rawa, I learnt this on my own and it turned out really good.


2 cups idly rawa salt to taste Mustard, urad dal, channa dal and cashew nuts for seasoning Water

Method - Keep oil and prepare seasoning with mustard, urad dal, channa dal and cashew nuts. - Add idly rawa,salt and water and mix so properly so that there are no lumps, till you get nice dough - Switch off the flame and wait till the mixtre cools down - Now make round balls out of the mixture and cook like you cook idly (without keeping weight)

It really tastes good.


Q: Dear Asha amma, Hi !! well, i have tried out the recipe of chegodi .Infact i too belong to Andhra and i like chegodis very much. I prepared in the same way you have mentioned.But thing is they were crispier for just a few hrs but not for the next day though i put it in a tight container after they have cooled.well, what might have gone wrong?Please help me. madhuri
-- madhuri, germany 12/19/02
A: Hi Madhuri,

Next time when you make chegodi, as soon as you take out from oil, put them on tissue so that excess of oil goes off and then put them in the box. Once you have filled the box, DO NOT close the box till the chegodis are cold. If you close the lid when they are hot, they will become soft and the crispyness will go away.

Also make sure that you use air tight container so that they will stay fresh and crispy for longer time.

Best wishes!!


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