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Dear Mrs.Mano,
I made vadai curry as per your recipe.It was so good.We had it with idli.Thanks alot.
I bought one pack soyaflour.Itried to make chappathi by mixing alittle of it with aatta,but the smell was so strong.
When time permits could you please give some recipes so that i may use that soyaflour.
Hello Mrs. Mano,
I'm a new meber to The Hub forum. Got a chance to read thro' the discussions in this Indian delicacies forum.
You seem to be doing a great job in sharing your wonderful recipes and helping others make tasty varieties of food. Congratulations!
I live in Texas, US. I have a couple of questions...appreciate your response.
1) I got lots of arisi pori during Ayoodha pooja time, which is left over.
I am aware of making pori uppuma. Is there any other easy snacks that can be made out of pori (excluding pori urundai!).
2) I like idlis, but after coming to the U.S. I rarely make them. I use the same proportion of Boiled rice/Raw rice/Ulundhu as in India, but I don't get soft idlis.
Reasons may be 2 fold:
- I grind the flour in mixie (because I don't have a grinder here)
- It doesn't get sour (pongi varadhunu solluvangaley) here due to climate conditions
With these constraints, can you suggest how I can get soft idlis made?
Thank You in advance for your recipe/suggestions.
Hello Rema,
When in India, I used to mix soy flour with atta & I used to get nice soft chapathis...I used to add 300gms for 2kg of atta...The smell wasn't so strong...try this propotion & let me know the result...
hello dev
thanks for the suggestion .I'll definitely try it.
I have read recently about arisi pori dosa from the collection of Mrs.Revathy Shanmugham! If you are interested, will copy the same here. (but, have not tried it).
Hello R,
Thank you for the reply. Please can you post arisi pori dosa recipe, let me try out.
Regards,
Nalabaagam :)
Dear Pr!
I have already posted a nice Badam burfi recipe in this thread. It is easy to prepare and you will get a nice result with it.
Hello R!
Here is a link in which you can see a nice recipe for garlic butter.
http://www.recipegoldmine.com/spread/spread15.html
Hello Nalabagam!
Welcome to the Tamilnadu delicacies thread! And thanks a lot for the compliments.
About Idli-Try to use whole black gram[white]-[urundai ulunthu]. Actually, grinding in a mixi will yield more soft idlis than the batter ground in the grinder. I heard that many ladies in the US heat the oven to a warm temperature, then put off the fire and then keep the idli batter there overnight to make the batter rising. We could not get soft idlis without a warm temperature as well as a good and new variety of black gram.
About arisi pori-I read in a magazine that the rava uppuma and rava dosai will be delicious if we add one handful arisi podi powder to 1 cup of rawa. I have not yet experimented this.
Dear Rema!
Thanks a lot for the feed back on vadai curry.
About Soya flour- I have seen in a cookery show that it is mixed with the other flours to make a delicious chappathi. ¼ cup of soya flour is added with 1 cup of corn flour [not the corn flour we use for marinade. This is makka sola maavu] and 1 cup of wheat flour and then mixed with 2 cups of finely chopped methi leaves,salt, 1 sp of green chilli paste and warm water to make soft dough. Make chappathis out of this dough. Hope this will be helpful.