SUSHANK Profile - (1511012)

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Home Town:
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Member Since: Jun. 2003
Cooking Level: Intermediate
Cooking Interests: Baking, Frying, Stir Frying, Indian, Italian, Vegetarian
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Recipe Reviews 13 reviews
South Indian Lentil Kootu
I'm Indian and HADto jump in when curry leaves are replaced with curry powder. That's like substituting creole seasoning for sage leaves in a brown butter sauce! The only thing common between curry powder and curry leaves is that first word. Curry leaves serves the purpose of an aromatic. When fried in oil, you will notice they crisp up, not wilt. If you can't find curry leaves, it is best to just skip that ingredient or substitute it with cilantro. Please, not curry powder!!

9 users found this review helpful
Reviewed On: Aug. 21, 2012
Extreme Chocolate Cake
I've made this recipe 2 times now, both for kids' birthday parties. It was moist, dense and chocolatey. If you are looking for a light and airy cake, this is not your recipe. The first time I baked it on a 9*13 pan. I used baking strips on the pan so it would raise evenly. The baked cake shrunk to 1" after cooling,and I had to make another batch to have a decent height on the cake. I frosted using white buttercream and it was a pain to crumb coat and decorate. Needed a lot more frosting to avoid crumbs. The cake sucked in all the whipped cream filling. Attempt #2 :2 9"pans. Again,bake even strips. It didn't shrink as much and raised to a good decorating size. I left in on the counter for cooling and forgot about it for 2-3 hrs and the cake dried out a bit. Next time after cooling I will wrap it in waxpaper&foil until ready for frosting. This time I decorated with the chocolate frosting - delicious. Used creamcheese filling, sucked in again! Lessons learnt: bake in 9 inch pans, wrap promptly for freshness and stick to chocolate frosting for the filling.

19 users found this review helpful
Reviewed On: Aug. 8, 2011
I also added fresh mint to this recipe. Loved that extra flavor. This recipe is a keeper.

2 users found this review helpful
Reviewed On: Apr. 20, 2010

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