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.
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 a couple of days off as my system gave up on me. Hopefully will be back to regular blogging from coming week.
Recipe
Wheat Adai Payasam
Ingredients
- 1/4 cup Wheat flour for making the Chapati dough
- 1/2 cup Jaggery
- 1 tbsp Wheat flour
- A pinch Cardamom Powder
- 1 cup Water
- 1 tsp Cashew Nuts
- 1 tsp Raisin
- 1 tbsp Ghee
Instructions
- Melt the jaggery 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 jaggery water. Cover and cook again for 10 mins or till the chapati is well cooked. Add the cardamom powder and mix well.
- Roast the nuts in ghee, pour over the payasam once it is cooked and serve hot.
Sharmila says
Congrats Srivalli! Way to go! 🙂
rekhas kitchen says
simply superd mouthwatering i have seen this recipe after a long time mmmm yummy my aunt use to make this
Keerthana says
Hi srivalli, That's great to see ur blog featured in a magazine. Congrats and wish u many such future endeavors!
indosungod says
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 says
Congratulations on your achievement..i am sure that the family would have enjoyed the sweet news with sweet dish
Priya says
Very glad for ur Srivalli...Lovely kheer looks delicious!!!
Cham says
Congrats, No wonder that u re recipe is in print form 🙂 Way to go and lovely way to celebrate!
Aparna says
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 says
Wow..Kudos dear..Way to go..:)
vihar says
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 says
Congrats Srivalli! Yummy payasam
Dibs says
Congratulations Srivalli, and thanks for the yum recipe!
Lavi says
Great News Srivalli..This again proves Dosa Mela is Super-Hit!
Uj says
Congartualtions srivalli... It is really a pleasure to see your recipe being posted.. you deserved it 😀 BTW the sweet looks yummy..got to make it.. Happy new year dear
Andhra Flavors says
congratulation srivalli, Thats great to see your blog featured in a magazine.
notyet100 says
wow,,..thats great news,..:-)
AnuSriram says
Congratulations! You must be so excited! Ada pradhaman looks delicious!
Anonymous says
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
Veda Murthy says
Congratulations Dear! very well derserved!
Veda
Arundhuti says
hey congrats srivalli....am glad for u....keep up the good work!
Kitchen Flavours says
Wow congrats thats gr8. Sweet way to celebrate this success.
bee says
dear srivalli,
wishing you a peaceful, prosperous 2009.
TBC says
Congratulations, Srivalli! How exciting for you to see your recipe featured like that! 🙂
Happy 2009!
Jayashree says
Congratulations, valli...
Shreya says
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!!! says
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 says
CONGRATS AND CONGRATS.Its exciting to know about this.Thanks for sharing the wonderful news with us.
Archana says
Congratulations Srivalli 🙂
Srivalli says
Thank you everybody for your lovely comments! Comments and appreciation from you all guys keep me going!