Hi Kugan
I made roti chanai and dhal curry for dinner last night. It was a big hit. Thank you.
Please post your recipe and tips for mallihaipoo idli and soft oothapam.
Regards
Shanthy
Printable View
Hi Kugan
I made roti chanai and dhal curry for dinner last night. It was a big hit. Thank you.
Please post your recipe and tips for mallihaipoo idli and soft oothapam.
Regards
Shanthy
Hi Kugan,
Could u kindly let me know what is "horsegram" in tamil.....moreover how long did u cook after adding the ground coconut/chilli/tamarind paste? The kuzhambu looks delicious....will try it too!
Thanks for yr kind words.
Regards,
Suvai
Dear Shanthy, I'm just curious. Is that ur first time on Roti Canai??? How did u manage the 'swing' part??? It's hard, na... :)Quote:
Originally Posted by Shanthy
I provide training... wanna learn? :DQuote:
Originally Posted by Thalafanz
Dear Kugan, just a quick question. Is it our culture to add sugar in meals like Chicken sambhal & mutton kuzhambu. :roll: :?
Its becoz I witnessed this at my home during Diwali. We let our relatives cook and they just added sugar in those dishes which irked my mom and me. :P
As far as I know, it's not our culture but Malays'. :shaking: What is ur peception on this??? Do u practice the same??? :)
I thought u only good at preparing "ready-made" roti canai. :P :poke:Quote:
Originally Posted by NOV
:roll:Quote:
Originally Posted by Thalafanz
sugar is added to reduce the spiciness and also to enhance the taste. the eventual food would not taste sweet.
yoga, I do make both. veesuradhu thaan enakku pidikkum, but is a little messy. :argh:
Culture as in the context of 'practice' :) Can sugar really reduce spiceness??? New to me. :)Quote:
Originally Posted by NOV
Nway, I asked as my mom & me felt it's a bit strange. :?
So, when ur class starts & what is the tuition fee??? :P :lol:Quote:
Originally Posted by NOV
tuition fee is you treat me to a Surya movie and a Vikram movie. :P
yes yoga, sugar will temper the spiciness and is always used when making sambal (which is a Malay dish anyway.)
Dear Shanthy, I am happy that you all enjoyed the roti canai and the dal curry.
As for malligaipoo iddli, I have not heard about it.
As for my iddli it is always white like malligaipoo.
See that the urad dal is white and not brownish.
If using urad dal with skin, see that there is no trace of the skin.
If using par boiled rice, see that the rice is not very brown.
You get perfect white iddlis.
I even do iddlis whith rice flour and ground urad dal and get perfect iddlis.
The recipe for iddli is in page 13.
I will soon post the recipe for oothappam.
Thanks.