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19th July 2005, 02:31 AM
#181
Senior Member
Devoted Hubber
Thanks..
Hi Di
Thanks a lot for the recipes.Can you keep posting more recipes as and when time permits?Would like to learn your type of palakkad cooking as well.
Regards
Sowmya
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19th July 2005 02:31 AM
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20th July 2005, 12:42 AM
#182
Senior Member
Regular Hubber
hello R,
tried buttermilk ur way.it works out well.earlier i was whipping it but blending does the trick.Thanks!
rain
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20th July 2005, 02:02 AM
#183
Re: Thanks..
Originally Posted by
Sowmya
Hi Di
Thanks a lot for the recipes.Can you keep posting more recipes as and when time permits?Would like to learn your type of palakkad cooking as well.
Regards
Sowmya
hi sowmya,
sure i will post more recipes...
do u make "aracha kalaki"?- not excatly mor kuzhmabu but similar ! tastes great...will post recipe if u want.
also wanted to let everyone know abt the correction for vendayam quantity in the vendaka morkuzhmabu.( i have edited it now ).
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20th July 2005, 02:52 AM
#184
Hi Di:
Who can resist them? I have eaten mango and nellikai. Pls post them.
Seetha
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20th July 2005, 04:24 AM
#185
Senior Member
Devoted Hubber
arachu kalaki
Hi Di
Its' my favourite too.I love it and prepare it when cooking has to be done in a jiffy.We gen prepare it with "kanni mangai" or nellikai if available.. else without those(inga appadi thaan chamaika mudiyum ).
Do post the recipe and I will post my version too ASAP.
Regds
Sowmya
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20th July 2005, 04:46 AM
#186
Senior Member
Regular Hubber
found nellikai in pick n save couple of weeks before near berries.
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20th July 2005, 05:00 AM
#187
Member
Junior Hubber
I have bought frozen nellikaai from indian stores. Ashoka brand
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20th July 2005, 06:43 PM
#188
Senior Member
Senior Hubber
Hi Sowmya,
Have a couple of requests..
one, how do u make sembu mezhuguvarati?
two, can u post the recipe for adai, the one palakkad people makes with black urad? My palakkad friend made this, but it was very hard to eat! Is that how the texture will be?
Pls clarify whenever you are leisure..
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20th July 2005, 09:23 PM
#189
Hi R:
Sowmya I hope you dont mind me replying to R's query.
Its kinda hard texture as its only rice and urad dhal and very little of other dhal. If the black husk urad dhal is used the texture would be a little softer. If you interested I can post that.
Thanks
Seetha
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20th July 2005, 09:59 PM
#190
Senior Member
Senior Hubber
If the black husk urad dhal is used the texture would be softer
Seetha, am little confused with the above statement. So, pls do post yr recipe and hope that will clear my doubt.
Thanks and anticipating yr reply.
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