Topic started by Hemant Trivedi (@ 203.195.208.26) on Wed Jan 28 10:26:09 EST 2004.
All times in EST +10:30 for IST.

Responses:

• From: h (@ 203.195.208.26) on: Wed Jan 28 10:32:14 EST 2004
  
  Hello Dear Hubbers,
  Hemant Trivedi's Cookery Corner is shortly crossing another milestone.In a couple of days, the website will cross 30,000 mark.
  All thanks are to you Dear Forum Hubbers.
  I also wish to thank, Forum Hub management team, my friends, critics and visitors.
  This would not have been possible without you all.
  I also want to share some GREAT NEWS with you all.
  I have been invited by none other than Tarla Dalal's magazine to write articles on food.
  That is a great Tribute not to me but my love for Good food.All of you are my inspiration.
  Please keep it up.!!
  Thank you all once again.
  
  
• From: Hemant Trivedi (@ 203.195.208.26) on: Wed Jan 28 10:32:56 EST 2004
  
  Hello Dear Hubbers,
  Hemant Trivedi's Cookery Corner is shortly crossing another milestone.In a couple of days, the website will cross 30,000 mark.
  All thanks are to you Dear Forum Hubbers.
  I also wish to thank, Forum Hub management team, my friends, critics and visitors.
  This would not have been possible without you all.
  I also want to share some GREAT NEWS with you all.
  I have been invited by none other than Tarla Dalal's magazine to write articles on food.
  That is a great Tribute not to me but my love for Good food.All of you are my inspiration.
  Please keep it up.!!
  Thank you all once again.
  
  
• From: kals (@ cpe-66-168-113-129.ma.charter.com) on: Wed Jan 28 11:01:12 EST 2004
  
  Hello hemanthji,
  
  Congratulations to you.Iam very happy to read the great news.You deserve it hemanthji.I wish you all the success.Long live you and your cooking.
  
  from
  kals
  
  
• From: Ivete (@ pr2-ts.telepac.pt) on: Wed Jan 28 11:34:02 EST 2004
  
  Dear Mr. Trivedi,
  Congratulations for your success and thank you for your kindness in helping us becoming better cooks. I wish you all the best.
  
  
• From: hk (@ 203-195-203-203.now-india.net.in) on: Wed Jan 28 12:49:20 EST 2004
  
  website address ?
  
  
• From: Sakshi (@ 150.104.125.221) on: Wed Jan 28 15:54:13 EST 2004
  
  Congratulations Hemantji.Hope we can still learn a lot from you in the years to come by.You definitely deserve this.
  With Best Wishes Always,
  Sakshi
  
  
• From: niche (@ 203.116.61.131) on: Wed Jan 28 22:30:06 EST 2004
  
  congratulations hemantji, thanks to you for the good work - keep it up
  
  
• From: quake (@ 202.68.154.210) on: Thu Jan 29 10:07:35 EST 2004
  
  http://www.iomx.com
  
  
• From: Chirag (@ 61.16.168.98) on: Fri Jan 30 00:15:56 EST 2004
  
  Congratulations Hemant.
  
  
• From: chirag (@ 61.16.168.98) on: Fri Jan 30 00:19:07 EST 2004
  
  Hemant,
  
  Kindly publish the recipe that I emailed you on this Forum so that everyone can view it.
  
  I could have posted to this form, but did not know how to do so. I am using this Form for the first time. Had to research for a while.
  
  
• From: Roshan (@ 220.247.216.59) on: Fri Jan 30 01:16:32 EST 2004
  
  Congrats Hemantji!! All the best for more success and good health!!
  
  
• From: Hemant Trivedi (@ 203.195.208.26) on: Fri Jan 30 06:47:58 EST 2004
  
  Hello Chirag /Shailaja
  
  I am posting your recipe.
  
  Hello Hemant,
  
  This is Chirag from Bangalore. I tried most of your recipes and continue to do
  so. I had once been to my friend's place for dinner. They are from Tamilnadu.
  They had prepared a dish with beans and channa dal. Believe me it tasted yummy.
  I noted the receipe from his mother who is eventually a very good cook. However,
  the dish did not turn out well. Infact, I had taken all the ingredients once to
  her place and requested her to demo the preparation. That day it failed. I feel
  she is not telling me the right ingredients. I shall post the receipe that she
  gave me. Kindly give me your feedback and help to make the dish as my mom's
  friend prepared.
  
  Ingredients:
  
  Beans - 1/2 Kg
  Channa dal - 1 cup
  Lavang - 3 nos
  Cinnamon - 1 small piece
  Ginger - small piece
  Garlic - 4 cloves
  Green chillies - 4 (depends)
  turmeric powder - a pinch
  salt to taste
  Sunflower oil - slightly more
  
  Method:
  
  Soak channa dal in water for an hour. Grind the soaked dal with lavan, cinnamon,
  ginger, garlic, green chillies, salt and turmeric. Keep this aside.
  
  Finely chop beans. Cook in little water until tender and keep aside.
  
  Heat a kadai. Add oil. Add mustard seeds. When it splutters, add the grounded
  mixture and stir continuosly until the raw smell goes. Do not leave it on flame
  as the grounded channa dal mixture sticks to the kadai and gets burnt. Now add
  the cooked beans. If you feel salt is less, you can add it now. Keep stirring
  until the grounded mixture turns to chiroti rawa consistency.
  
  This poriyal will look like beans added in rawa. I have never succeeded in
  getting this rawa type consistency. I tried everything that was told by my
  friend's mother.
  
  Kindly tell me the secret, if you know. I would like to prepare this once and
  invite her home for lunch/dinner and serve this dish.
  
  Note: I even soaked little rice and grounded with dal. Someone had said this to
  me. But, no success.
  
  Waiting to hearing from you.
  
  Thanks,
  
  Shailaja
  
  
  
• From: D (@ bridgeport.cuc.com) on: Fri Jan 30 10:26:32 EST 2004
  
  This sounds more like the paruppu usili that is made in the south. The trick is in frying the dal paste well in oil. This one drinks oil (I prefer the version where you can steam the dal mixture, let it cool down and then powder it in mixie, before adding it to the chopped beans with 1-2 tsp of oil in the pan.) But if you dont mind the oil, you have fry the mixture briskly in medium falme with LOTS of oil.
  
  My 2 cents.
  
  - D
  
  
• From: arch (@ host-66-90-250-245.rev.o1.com) on: Sat Jan 31 02:27:16 EST 2004
  
  hemantji,
  I have some gulaab jamun syrup left. What can I do with it? I had made sakharpara using chaasni and wheat flour. Can you post some recipes for the leftover chaasni. Also can I use maida to make sakharpara using the leftover syrup??
  pls help. also can u post some nasta items.
  
  
• From: R (@ bgp530243bgs.ebrnsw01.nj.comcast.net) on: Sat Jan 31 04:44:01 EST 2004
  
  D is right. If u use oil lavishly, will get that consistency and taste will also good when compared with steaming.
  
  Instead of using full channa dhal, take 3/4:1/4 in the ratio of channa dhal and thoor dhal since I heard from my mother that CD has sticky consistency, if u add thoor dhal, will be easy to fry and wont stick.
  
  In TN, particularly, people from Tanjore make this curry with all kinds of vegetables or mixture of veg.,
  
  Good luck
  
  
• From: R (@ bgp530243bgs.ebrnsw01.nj.comcast.net) on: Sat Jan 31 04:46:13 EST 2004
  
  Hello Arch,
  
  I saw in Bawarchi site that the above said sweet is given with maida only, why dont u check?
  
  
  
• From: Ramadas (@ 202.90.32.131) on: Sat Jan 31 22:03:40 EST 2004
  
  Congrats and a belated Happy New Year wish to Hemantji.
  
  
• From: Seetha (@ adsl-68-75-169-34.dsl.emhril.ameritech.net) on: Sun Feb 1 15:55:37 EST 2004
  
  Double Congrats Hemantiji!!
  
  Why is that we dont see any of your recipes these days!! Really miss them.
  
  
• From: manju (@ dialup-ccts3-85.cc.columbia.edu) on: Wed Feb 4 12:59:15 EST 2004
  
  Dear Hemantji,
  I am a graduate student in US and do not have much time for cooking, well..till the time I saw your webpage. Yours are the only recipes with taste guraranteed!And you make me feel I am at home in South India[not really. Our Sambar was never as tasty as yours!]
  I have recommended your page to my fellow Indian graduate students here and to friends and relatives in India.
  Best wishes and keep it up!
  
  
• From: :) (@ d150-47-143.home.cgocable.net) on: Sun Feb 8 00:49:46 EST 2004
  
  Dear Hemant,
  
  Congratulations!!
  
  

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