Hi pr,
U can reduce the quantity of garlic if U don't like garlic... I too use only 60% of that mentioned in the recipe...
I don't know abt the life of it coz it usually gets over very soon...:)
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Hi pr,
U can reduce the quantity of garlic if U don't like garlic... I too use only 60% of that mentioned in the recipe...
I don't know abt the life of it coz it usually gets over very soon...:)
thanx dev , but is there any way to get rid of the raw taste of garlic ...
Any other use of this gun powder apart mixing it with rice ??
Hi PR,
I followed the method given EXACTLY, and it came out just fine. I don't know whether the variety of garlic would make any difference. I made it a point to use the Indian variety which are very small pods as compares to the 'chinese' versions that are available nowadays, so they may have cooked faster.
If you find the garlic flavour overpowering, you can always try reducing the amount that you add, as suggested by Dev. As to roasting the garlic seperately, you could always try that as well and see how it works for you.
Hi Hemant,
Tried your rasam podi and it was very good. My family is really surprised that I am enthu enough to make all these podis at home (AND that they turn out this good!!!! :D ), and I have to say that it is thanks to this forum and your recipes in particular. Thanks!
While making raithas, can add this gun powder and I always do it.
Or, try this modified gun powder pachadi which is a side dish for chappathi/rice.
Heat oil, season with mustard, urad dal, curry leaves. Add onion saute and put tomato, green chillies and a cup of water. Let it boil. Now, add gun powder(depending on yr taste). Before you switch off the stove, add 2 sp of fresh curd. Mix and garnish with coriander leaves.
One more method-while making thin dosas, can pour the gun powder on top of it(on the tava,while cooking). You can flip over the dosa, if it is a thicker one or can serve directly in case of thin dosas.
.
Bye.
Hi Hemant,
Just want to know what variety of chilly you recommend for the podi recipes that you have given.
Tx...
Hello Thattai,
Andhrawadu friends use Guntur Chilli. :twisted: :evil:
Our Tamiz peopleuse Warangal/Gundu Mozaka. :evil:
I prefer to use Mixture of Warangal and Bedagi in 30:70 proportion.
I use this combination because the Bedagi gives wonderful aroma and colour and Warangal gives the necessary "kick". :lol: :twisted:
Someone was asking about problem of Raw Garlic smell.
Garlic may be gheefried a little more if the smell is too much .
This is because some people have acute sensitivity to Garlic/Hing smell.
Hi Hemant,
Thanks for the reply and also good to see you back after a while. Hope to also see some new recipes from you soon.... :D
Hemanthji,
Can u tell me where i can get the white stem of banana(vazhaitandu). Since there is no banana thopu here. I need to know what other country grocery stores carry these. Its kind of urgent pl let me know. :cry: