http://www.manjulaskitchen.com/forum/ Manjula's Kitchen | Discussion Forum: Last 35 Posts en Fri, 30 Jul 2010 20:20:59 +0000 http://www.manjulaskitchen.com/forum/topic.php?id=3#post-648 Wed, 28 Jul 2010 22:59:22 +0000 vlakshmi 648@http://www.manjulaskitchen.com/forum/ <p>Hi Manjula</p> <p>I saw this site last week. Iam trying recipes which I like.</p> <p>thank you very much. </p> http://www.manjulaskitchen.com/forum/topic.php?id=320#post-647 Wed, 28 Jul 2010 22:56:42 +0000 vlakshmi 647@http://www.manjulaskitchen.com/forum/ <p>Hi</p> <p>I tried these Biscuts. It came out well. Thank you very much for your recipes.<br /> Wav I found very good site .</p> <p>Once again thanks. </p> http://www.manjulaskitchen.com/forum/topic.php?id=319#post-646 Tue, 27 Jul 2010 23:33:21 +0000 vlakshmi 646@http://www.manjulaskitchen.com/forum/ <p>Thanks, I like all your posts.<br /> I tried Rasgulla it came nice but was less sweet. What should I do?<br /> Can I add more sugar? </p> http://www.manjulaskitchen.com/forum/topic.php?id=318#post-645 Sat, 24 Jul 2010 13:07:27 +0000 sonhorse 645@http://www.manjulaskitchen.com/forum/ <p>hello dear manjula,</p> <p>what ingredients do you use for your garam masala? </p> http://www.manjulaskitchen.com/forum/topic.php?id=310#post-644 Fri, 23 Jul 2010 06:18:13 +0000 afifkhan 644@http://www.manjulaskitchen.com/forum/ <p>I m greatful to the member that has send me sambar recipe. thanks dear one. </p> http://www.manjulaskitchen.com/forum/topic.php?id=317#post-643 Tue, 06 Jul 2010 13:29:39 +0000 Ral 643@http://www.manjulaskitchen.com/forum/ <p>Hi,</p> <p>Thanks for your videos. I prepare four of your recepies once every week, and I enjoy them so much I forgotten about eating meat.</p> <p>I´ve always wanted to know how to prepare Saag Aloo. I have tried several times with the following ingredients:</p> <p>Oil (60 g), cunmin seeds (1 tsp), hing (1/4 tsp), onion (1 medium size, finely chopped), ginger-garlic paste (1 tbsp), green chilli (1 finely chopped), fresh coriander (2 tbsp finely chopped), turmeric (1/2 tsp), Red Chilli Powder (1/2 tsp), spinach (300 g), potatoes (2 medium size, cubed, previously fried), Coriander powder (2 tbsp), salt (1/2 tbsp), garam masala (1/2 tsp).</p> <p>but never quite work. I would love to see Saag Aloo in your videos so I could learn how to prepare it properly.</p> <p>Thanks </p> http://www.manjulaskitchen.com/forum/topic.php?id=316#post-642 Tue, 06 Jul 2010 05:12:39 +0000 Gill 642@http://www.manjulaskitchen.com/forum/ <p>Dear Manjula</p> <p>Thank you so very much for the demonstration. I truly appreciate you taking the time to do this for me. My yogurt is turning out just fine. I make a small 500ml tub everyday and I'm as pleased as Punch with the results. Please continue assisting folk like me in our quest to know more on Indian cooking: the videos are brilliant.<br /> Gill </p> http://www.manjulaskitchen.com/forum/topic.php?id=315#post-641 Mon, 05 Jul 2010 19:15:44 +0000 karla 641@http://www.manjulaskitchen.com/forum/ <p>hi,<br /> I know that I can buy pre-mixed blend of flours for roti at the store, but I'd like to make my own. Does anyone have suggestions?<br /> Thanks,<br /> Karla </p> http://www.manjulaskitchen.com/forum/topic.php?id=314#post-640 Sun, 04 Jul 2010 23:52:17 +0000 jnsoni 640@http://www.manjulaskitchen.com/forum/ <p>Hi Manjulaji,<br /> I prepare nan khatai as per your recipe instruction but the dough is too smooth and I have to add flour to make it like you show in video and I place it on baking sheet, after place it in oven centre grill but after few minutes it's spread and become thin layer. I set temp. 375 degree but within ten to eleven minutes all nan khatai become dark brown. no body eat it.I am waiting for your guide about perfect measurement and preparetion of dough like you and get nan khatai same as you shown in video. </p> http://www.manjulaskitchen.com/forum/topic.php?id=310#post-639 Sat, 03 Jul 2010 14:31:45 +0000 Ronen64 639@http://www.manjulaskitchen.com/forum/ <p>Iam not using chana dal but I think it is optional<br /> R </p> http://www.manjulaskitchen.com/forum/topic.php?id=313#post-638 Tue, 29 Jun 2010 23:35:17 +0000 NettiePur 638@http://www.manjulaskitchen.com/forum/ <p>I made this for the first time and it is delicious! The printed recipe does not include all the ingredients (in the rice portion) that Manjula uses in the video. I am glad that I watched the video and included the cardamom pod, cloves and cinnamon stick; I think they add a lot to the flavor. </p> http://www.manjulaskitchen.com/forum/topic.php?id=310#post-637 Tue, 29 Jun 2010 12:16:10 +0000 bhartisaka 637@http://www.manjulaskitchen.com/forum/ <p>if i am not mistaken u need to add a table spoon of chana dal which is also roasted. </p> http://www.manjulaskitchen.com/forum/topic.php?id=310#post-636 Sat, 26 Jun 2010 17:21:18 +0000 Ronen64 636@http://www.manjulaskitchen.com/forum/ <p>If u r interested I can give u my recipe for sambar powder;<br /> use for this a simple tawa.<br /> 1. On a low flame, dry roast 1 cup coriander seeds and remove it.<br /> 2. on a low flame, dry roast 1 tablespoon of fenugreek seeds and remove it.<br /> 3. On a low flame, roast 1/4 cup grated dry coconut until become golden and remove it.<br /> 4. put 1/2 tablespoon of oil anf roast 20 small dry red chillied (after removing the stalks)and remove it.<br /> 5.after become not so hot, grind all the ingridience into a fine powder. store it in a airtight glass container.</p> <p>Ron </p> http://www.manjulaskitchen.com/forum/topic.php?id=312#post-635 Sat, 26 Jun 2010 16:56:14 +0000 Ronen64 635@http://www.manjulaskitchen.com/forum/ <p>Dear Manjula.<br /> I prepared wada , Urud dal wada.<br /> everything lookes perfect including the batter and the taste. the only thing that went wrong is the oil absorption of the wada. I tried to see what went wrong but everything seems perfect;<br /> the heat was high<br /> The colour was ok<br /> ets<br /> Do u have any idea why it become so oily<br /> Tx Ron </p> http://www.manjulaskitchen.com/forum/topic.php?id=311#post-634 Thu, 24 Jun 2010 11:45:20 +0000 bhartisaka 634@http://www.manjulaskitchen.com/forum/ <p>Namestey aunty...firstly a very tight hug for all those wonderful cooking you do for us.thanks 1ce again.<br /> i wnted to ask wen i cooked d mushroom your way...so much water came out n my curry looked black.do we have to use another kind of mushroom..? i used button mushroom.</p> <p>thanks bharti </p> http://www.manjulaskitchen.com/forum/topic.php?id=310#post-633 Mon, 21 Jun 2010 02:46:48 +0000 afifkhan 633@http://www.manjulaskitchen.com/forum/ <p>Kindly if manjula sister can tell me what is sambar powder.how can we make it at home? </p> http://www.manjulaskitchen.com/forum/topic.php?id=309#post-632 Sun, 20 Jun 2010 03:18:30 +0000 Adelina 632@http://www.manjulaskitchen.com/forum/ <p>I am not Indian, but married to one, South Indian though. We have this friend from Gujarat who is asking me to make this dish for my coming birthday: "...please prepare the favourite dish PanKadi". Can you tell me what he meant? I put a search in google but ended up with a confusion! Is this a sweet dish? My husband does not know...I cannot believe it! </p> http://www.manjulaskitchen.com/forum/topic.php?id=308#post-631 Sat, 19 Jun 2010 00:23:47 +0000 sanjivanand 631@http://www.manjulaskitchen.com/forum/ <p>Manjula,<br /> I make everything you cook and it is always delicious. My friends always ask if it is one of your recipes! I'm not a vegetarian but I definitely get more vegetables in my diet since I've been cooking with your recipes. </p> <p>My favorite dish is chicken saagwala. I know you wouldn't add the chicken, but I'm wondering if you can give us a great recipe for spinach gravy that we could put on rice, or to add other proteins to, for non-vegetarian folks. </p> http://www.manjulaskitchen.com/forum/topic.php?id=307#post-630 Thu, 17 Jun 2010 23:53:15 +0000 Gill 630@http://www.manjulaskitchen.com/forum/ <p>Hello Manjula</p> <p>It's winter Downunder and I've been making dahi in a thermos. My last two attempts have flopped in that the end product wasn't firm: it was struggling in the setting consistency. Should I be using more of the culture? I used 2T culture to just under a litre of full cream milk. I'd much prefer using HiLo milk (1.8-2%) and am wondering if this would form. Another point, should I be changing the culture after a certain time of using it from the same dahi batch?</p> <p>Many thanks.<br /> Gill </p> http://www.manjulaskitchen.com/forum/topic.php?id=306#post-629 Sun, 13 Jun 2010 13:11:30 +0000 Vidya12345 629@http://www.manjulaskitchen.com/forum/ <p>hi ..<br /> Can paapads be roasted in a toaster oven similar to microwave oven ? </p> http://www.manjulaskitchen.com/forum/topic.php?id=304#post-628 Fri, 11 Jun 2010 07:23:24 +0000 Manjula 628@http://www.manjulaskitchen.com/forum/ <p>Hi Naila,<br /> Try it I think you will have to oil the falafel balls lightly and then try to bake on 375 degree for 15 t0 20 minutes and may be more. </p> http://www.manjulaskitchen.com/forum/topic.php?id=305#post-627 Fri, 11 Jun 2010 07:21:10 +0000 Manjula 627@http://www.manjulaskitchen.com/forum/ <p>Hi Aprillo,<br /> Sorry I have no idea about this sauce. </p> http://www.manjulaskitchen.com/forum/topic.php?id=5#post-626 Fri, 11 Jun 2010 07:20:02 +0000 Manjula 626@http://www.manjulaskitchen.com/forum/ <p>Thank you Sheewangi </p> http://www.manjulaskitchen.com/forum/topic.php?id=305#post-625 Fri, 11 Jun 2010 05:07:35 +0000 Aprillo 625@http://www.manjulaskitchen.com/forum/ <p>My husband lived in Lahore a few years back and remembers a brown dipping sauce served with Samosas. It was brown, but not tamarind. He says it was mildly spiced, consistency of a daal soup... so possibly made with lentils. I have typed every search term I can think of into the internet to no avail. Does anyone have any idea what it could be and a recipe?</p> <p>Many thanks! </p> http://www.manjulaskitchen.com/forum/topic.php?id=5#post-624 Fri, 11 Jun 2010 00:38:41 +0000 sheewangi 624@http://www.manjulaskitchen.com/forum/ <p>Hi Manjula Aunty, I have tried ur gulabjamun recipe a dozen times since I first saw it and they always come out amazing. All thanks to u I am now considered a wiz in making gulabjamun. Some people have said in this forum that their dough is too oily. I think they put too much butter in it. I use full fat milk powder all the time and have never had any problem. I am going to make ur kachoris today and will try to make aalu ki sabzi with it (true delhi style). Thanks again for making lives easy for people like us who live away from India. </p> http://www.manjulaskitchen.com/forum/topic.php?id=304#post-623 Thu, 10 Jun 2010 21:26:58 +0000 NailaFatima 623@http://www.manjulaskitchen.com/forum/ <p>hi manjula ji,<br /> i liked ur recepies, especially falafel sandwich.<br /> but can't i bake these falafel balls instead of deep frying? if yes then how?</p> <p>Thank u. </p> http://www.manjulaskitchen.com/forum/topic.php?id=303#post-622 Thu, 27 May 2010 23:12:25 +0000 prem 622@http://www.manjulaskitchen.com/forum/ <p>hi manjula aunty can you please send me indian style butter(makhan)<br /> i live in usa<br /> thank you </p> http://www.manjulaskitchen.com/forum/topic.php?id=302#post-621 Mon, 24 May 2010 19:20:50 +0000 chauhanrajbala 621@http://www.manjulaskitchen.com/forum/ <p>namaste auntiji can we use milk n mava powder mix in place of milk powder for making gulabjamun if not which brand is good for milk powder </p> http://www.manjulaskitchen.com/forum/topic.php?id=301#post-620 Mon, 17 May 2010 07:47:16 +0000 bhanu 620@http://www.manjulaskitchen.com/forum/ <p>I went out to a party few days back &#38; eaten 2 sort of chaaps one Soyabean Chaap (Dried not)&#38; another made from kamal kakadi (lotous stems) which tastes really like matan chaaps</p> <p>i searched for the recepies of &#38; tried Dried Soyabeen chap got something mouthwatering but the prob. was due to dried thy remain very hard to chew &#38; other side nothing found for Kamal Kakadi Chaap</p> <p>so could u pls help me in this matter </p> http://www.manjulaskitchen.com/forum/topic.php?id=300#post-618 Thu, 06 May 2010 17:42:17 +0000 Brian 618@http://www.manjulaskitchen.com/forum/ <p>Hello all. I have recently made Naan on my pizza stone at home using Manjula's awesome recipe. While my naan looks and tastes great, I cannot seem to achieve the same elasticity in my bread that I get in the Indian restaurants. Any advice on how to make my Naan more elastic in texture? Thank you!</p> <p>Namaste </p> http://www.manjulaskitchen.com/forum/topic.php?id=299#post-617 Sun, 02 May 2010 21:15:25 +0000 shashank 617@http://www.manjulaskitchen.com/forum/ <p>Hello,</p> <p>Your site is awesome and has wonderful recipes. I wanted to know if you have Sonth (sweet chutney) recipe too?</p> <p>~Shashank </p> http://www.manjulaskitchen.com/forum/topic.php?id=297#post-616 Fri, 30 Apr 2010 16:43:01 +0000 mapleleaf 616@http://www.manjulaskitchen.com/forum/ <p>I have been experimenting with micowave cooking. It turns out that soon after cooking both sides of the roti on a hot griddle so that they change in colour, pop the roti in microwave oven for 15 seconds on high power.The roti puffs us 99 percent of the time and is fully cooked. Try it out to save time. </p> http://www.manjulaskitchen.com/forum/topic.php?id=298#post-615 Fri, 30 Apr 2010 16:43:01 +0000 mapleleaf 615@http://www.manjulaskitchen.com/forum/ <p>I have been experimenting with micowave cooking. It turns out that soon after cooking both sides of the roti on a hot griddle so that they change in colour, pop the roti in microwave oven for 15 seconds on high power.The roti puffs us 99 percent of the time and is fully cooked. Try it out to save time. </p> http://www.manjulaskitchen.com/forum/topic.php?id=296#post-614 Wed, 31 Mar 2010 15:57:58 +0000 swann2b2 614@http://www.manjulaskitchen.com/forum/ <p>Please, help me out here. How do you know which dishes go together? Sometimes I make and entire indian vegetarian meal and my hubby says this doesn't go with this. I have gazillions of recipes from his region (Gujarat) and even his moms recipes, but I don't know what to put together to make a nice meal that the tastes will compliment each other. Also how do you know which days are supposed to be bad to eat or cook kitchidi? Thanks. </p> http://www.manjulaskitchen.com/forum/topic.php?id=5#post-613 Tue, 30 Mar 2010 22:44:01 +0000 miasophia 613@http://www.manjulaskitchen.com/forum/ <p>Hello Majula,<br /> Thank you very much for all of your recipes. Thanks to you I am now an expert in Rasgullas and Rasmalai! What I have not been able to do is the gulab jamuns, and I know now why.</p> <p>The last person to post on this forum mentioned something about too much oil. That happens to me ALL the time. Now, after reading again the recipe and ingredients I had bought I noticed that the milk powder was not NON FAT. Do you think that will be the answer to my success. I will go tomorrow to the store and buy the NON FAT and try again. Hope this time works. </p>