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68 Comments

  1. Simple recipe.. but usually it did not come out well. But this time Vendekai came out well.. Thank you..
    Thanks for all your good recipe.. ?

  2. Dassana ji,

    Your recipes are simple and easy to make. First of all i should thank you for the rasgulla recipe which came out nicely. Every time what ever i make any item i follow your vegrecipe only it is really a good one. Thanks a lot once again

    Regards
    Madhavi5 stars

  3. HI Dasanna, in your apple cake recipe, can I replace coconut sugar with normal white baking sugar? Sorry for posting it here; needed to know by today and see that comments there are closed.

    Hare Krishna!
    Divya

  4. hi dassana
    Good to have you back. Such a wonderful site you have. M a regular visitor.i keep browsing your site whenever i get free time. It’s become a hobby now. The step by step pics are very useful. I refer to your pics while cooking to see if my dish has the same look as yours at that stage. I,v tried many of your recipes. Most have turned out good. Especially loved the tawa paneer,eggless banana cake. Wanted to leavea comment but the comment option wouldn’t open . now i know why. Hope you had a great holiday.
    Also tried the basic wheat chocolate cake but it was a disaster. Din’t cook in the middle though my toothpick came out clean. I had inserted it at the middle. N cake sunk in the middle. May be it was overmixed, I had some difficulty folding . anyways will try again.
    I haven’t tried this recipe so can’t rate it. The five star is for your passion n dedication . and also for replying to every single comment n helping out your readers. Very few bloggers do that
    Keep Motivating us with your good work. God bless you.
    P.s sorry about the long comment5 stars

    1. shilpa, no problem with the long comment and thanks a lot for all that you have said. hugs 🙂
      with the cake sunken, it could be due to the low temperature in the oven or opening the oven door many times or uneven folding or mixing. you can try next time 🙂

      1. Hi dassana
        Was very happy to see your prompt reply. Gave me the confidence to ask my silly doubts. I had read all the comments before trying the cake. So I guess it could be over mixing. My mixture had good amount of lumps so i had to mix more than i usually would.I baked in a Samsung oven convection mode at 180° preheated for 10 min at 200°. Opened at to 15 min to cover with foil n 25 min, 30 min n 35 min finally to take it out. Just as I opened at 25 min the cake sunk in front of my eyes. The central portion was not cooked as in the batter remained just like that. I have a few doubts
        1. For covering with aluminium foil should we take out the cake from the oven .(I tried covering while it was inside n couldn’t do it well) wont taking out affect the rising of the cake
        2. For manual mixing which is better a wire whisk or wooden spatula
        3. To make a wheat cake, can I substitute any maida cake recipe with wheat n add some more liquid ingredient than the recipe calls for.
        Thanks in advance

        1. welcome shilpa.
          1. when i cover with aluminium foil, i directly keep the foil on the pan in the oven. very rarely i have removed the pan outside when i was not able to cover the pan properly. but nothing has gone wrong with the cake so far. when you remove the pan also, keep it gently on the on the kitchen surface. even a slight force will sunk the cake from the center.
          2. depends on what you are mixing. for mixing stuff like cream or softened butter, wired whisk is better. for mixing liquid batters, again wired whisk is better. for thick batter and for folding, a wooden spatula is better.
          3. whole wheat cake can be replaced with maida in most cake recipes. depending on the fibre quotient and the type/quality of whole wheat flour, you may need to add more liquids in it.

  5. hi dassana, I am sorry for asking another recipes question on this recipe comment. I couldnt find the comment box in the ragi dosa (fermented one) recipe, and I really want to make it, hence I am asking you here. Sorry once again.

    From the ragi dosa batter, I want to make idlys, 2 questions:
    1- can I use basmati rice or brown rice instead of the idly rice?
    2- I dont have poha, is there a substitute?

    Thanks alot and sorry once again.

    1. no issue pia. use brown rice or use a combo of both brown and basmati rice. add cooked rice (same proportion as poha). when you cook rice, just reserve 1/4 cup for making the batter.

  6. Dassana is it necessary to add urad daal. Actually I don’t know much about how to use that daal .

    1. urad dal gives a nice flavor. you can skip it if you want. with urad dal you can make idlis, dosa, medu vada and even plain dal fry. you can also mix urad dal with other dals and make a dal tadka or dry fry. also dry sabzi can be made from urad dal.

  7. Hi dassana. I love ur recipes and enjoy to cook them. I am a north indian but am doubtful about you as u make boththr noth and south indian recipes very well. I have a request could u please post a recipe how to make madalas at home as the market onescare not that much good
    Thanks again
    Harsimrat

    1. thank you kaur. i am from south but my husband is from north. so i make both south and north indian food at home. what is madalas? i have never heard. let me know.

      1. Hello. Love ur recipes. I made semolina modaks and they didn’t come out well. I couldn’t get the the shape; the dough was breaking and the jaggery mixture dried up. Could you help me in this situation. I also made black forest cake following you . Itwas perfect. Before that I never knew that cakes can be made without milkmaid too . Thanks a lot again.

        1. thanks for the positive review on the black forest cake. for modaks, i think the moisture was less, thats why they were breaking. some hot water could have been added to the dough and kneaded again. depending on the quality of sooji/rawa more or less water can be added. the jaggery mixture got cooked too much and hence it dried up. just cook till you see some moisture in it. not too wet and not too dry.

  8. Dear Dassana & Amit ji,

    A warm welcome back into our lives! ? Missed you a lot, but then decided to be productive by cooking those recipes from the site that were on my to-try list, such as idli, coconut chutney, kalakand, banana bread, bisibele bhaath, baingan bharta etc. I’m happy to report that all the dishes turned out amazing on the very first attempt…as expected! However, the idli-dosa batter, in particular, was phenomenal as it yielded super-soft and spongy idlis & paniyarams and crisp, yummy dosas… How lovely! ?
    Now, I’m facing a bit of a problem with the chai masala, as the recipe mentions 10 gm cardamom and 5 gm cloves!!! How much would it be in terms of tsp/Tbsp or numbers? Please guide this clueless soul…
    Thanks & regards,
    Neeti

    1. thank you much neeti. glad that the recipes turned out good in the first attempt. thanks for all the feedback.
      i measured the quantities for the cardamom and cloves just now. 2 tbsp green cardamoms is about 10 grams and 1 tbsp cloves is close to 5 grams. i will update in the chai masala recipe too.

      1. Thanks for the super prompt reply and for taking the trouble of measuring the cardamom and cloves! You are such a darling!
        Love,
        Neeti

  9. Welcome back dassana!
    I do this poriyal often. You can also add fenugreek seeds while tempering and finally some coarsely crushed peanuts.
    Thanks and waiting for more recipes
    Lata