Modern Microwave Cooking

Dear Ami,
Knowing my Krishna, He will tell me
Thankyou Chithra - the more the akkaravadisals, the merrier it is for me.
Love,
Chithra.

Originally Posted by Ami

Thanks for all yr replies. I guarantee that Lord Krishna will be loaded with yr akkaravadisal from many of his IL devotees!!

Rgds.

Whole milk powder - 3/4 cup

Sugar - 1/2 cup

Water - 1/4 cup

a pinch cardamom pdr(optional

In a casserole blend milk powder and water without lumps.

Mix the sugar in it well.

Micro Med for 3 mts.

Remove ,stir well and Micro Low for 2 mts.

Remove,stir well and add cardamom pdr, if using it.

Rest for 5 mts before serving.

Milk powder must be fresh or refrigerated to preserve freshness. If using skim milk powder , add 2 tsp ghee after removing.

Use a tall, big bowl, since there is a tendency for overflowing.

Oh, superb, mrs.C...the way you have kept in the plate as a bulk, so tempting..My son is so fond of all milk sweets..will try during some occasion.

Bye.

Hi Chitra,

MW thiratipal was superb.

Too easy and quick.

Thanks a ton.


prabha

Dear Prabha,
Thankyou for the FB.
I last tried this recipe in 92 when cond milk was not available for some months. Again tried it only now.
Love,
Chithra.

Hi chitra,

what a collection of MW bowls!!!!!!

prabha

Dear Prabha,
Thanks.
This has been my collection since 1971, when I started using them in my baking oven. Belive some of them cost as little as 10 rs when I bought them !
Love,
Chithra.

Originally Posted by prabhabala

Hi chitra,

what a collection of MW bowls!!!!!!

prabha

That's great Mrs Chitra.
In fact in North India u get wonderful ones at whole sale markets.
Even in Hyderabad we get very good dinner sets etc

prabha

Keerai leaves, chopped - 3 cups ( wash well & drain completely)

Moong dhal - 2 tbsp

Freshly grated coconut - 1-2 tbsp

Salt

To temper:

Oil - 2 tsp

Red chillies - 2, broken

Mustard seeds - 1 tsp

Urad dhal - 2 tsp

Soak dhal in boiling water in a MW shallow bowl for 30 mts.

Add 2 tbsp water to the keerai in a MW bowl, partly cover & MW Hi for 5 or more mts, depending on the freshness.

Rest for a few mts & drain.

MW dhal, partly coverd for 5 mts – it should just be cooked, must not become too soft or mushy.

Drain, this – use both drained waters in cooking since they are very nutritious.

In a MW bowl, add all the tempering ingredients, partly cover & MW for 3 mts.

Add both-drained keerai, sdhal & little salt.

Mix thoroughly and MW for 3-4 mts.

Remove & sprinkle coconut.

This goes well with all kuzambus which contain no dhal, like vatha kuzambu, morkuzambu etc.

Finely grated coconut (firmly but not tightly packed) - 1 cup

Sugar - 3/4 cup

Water - 1/3 cup

Cardamom pdr - ½ tsp

Ghee - 1 tsp

Grind coconut in the mixie without adding water.

Mix sugar and water in a micro bowl , mix well and Micro Hi for 7- 8 mts , stirring at least 3 – 4 times in between to dissolve the sugar.

The mixture should look syrupy & be two stringed when taken out.

Add coconut and cardamom pdr.

Mix well and Micro Hi for 2 mts.

Remove stir well, empty on a greased plate,cool and cut into pieces.