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This thread is a testimony to some of the Hub member's generosity. I am a silent follower, and I think it's about time I say thanks to Kugan and the rest of the contributing members here. Adikkadi vanthuttu poguren. Kugan, get well soon, or are you already up and kicking some rear ends?
raj nga.....:rotfl::rotfl:
nalla irukeengala?
groucho nga....actually for a second i thgt i was in the wrong thread seeing yr name ...:noteeth:
welcome!! welcome!!
plz do share your kai vannam in the kitchen with all of us too :-)
Appadi onnum kilzhikkala, suvai-nga. Weekend amachoor cooking-theyn. Looking for really good vegetarian, especially keera vagaigal cooking so I can get my vegetable-avoiding wife to eat. I need to check the earlier posts, I suppose. Thanks for the welcome.
suvai, dont worry about the cake sothapal. coz of u we all learnt that curd should be in room temperature. i am planning to do on wednesday.
i will keep ur points in mind.
dev,
nice kitchadi receipe. i love all type of uppuma's and kitchadi. will try ur receipe next time. i never try with that ground paste.
kugan,
take care of ur health. donot strain. whenever u get sleep , u just sleep donot worry about the timings.
One kosteen for the experts here: What is the ratio when making garlic/ginger paste? I saw in some cooking show suggesting that it should be around same size or something?
Grouch, as Suvai mentioned seeing your name even I thought I am in the wrong thread or your are in the wrong thread :mrgreen:Quote:
Originally Posted by groucho070
I make the ginger-garlic paste with the same proportion of both and I grind it using vegetable oil instead of water. With oil you can preserve it for long, it gives a nice smell and it doesn't turn green.
Thanks Roshan. I shall opt for vegetable oil next time. But then, there are only so much you can stuff into a blender. Yeah, guess you will see more of me here and there goes the thread's dignity.
Grouch na
Welcome to this thead, I was quite suprised to see you here :)