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30th March 2006, 10:55 PM
#41
Senior Member
Veteran Hubber
curd rice & rasam is a good combo... I've seen many in my family who love that combo... & even upma with rasam is good...
“The real contest is always between what you've done and what you're capable of doing. You measure yourself against yourself and nobody else.” - Geoffrey Gaberino
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30th March 2006 10:55 PM
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31st March 2006, 06:09 PM
#42
My brother used to have curd rice and tomato sauce
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3rd April 2006, 04:46 PM
#43
Senior Member
Veteran Hubber
curd rice and mango (fruit ) is another lovely but strange combination
The moment will arrive when you are comfortable with who you are, and what you are--when you don't feel the need to apologize for anything or to deny anything. To be comfortable in your own skin is the beginning of strength.
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6th April 2006, 09:53 AM
#44
Senior Member
Devoted Hubber
Fried papadum pieces in awal (poha/powa) is some people favourite way of eating awal (poha/powa/milled rice).
Some people have paayasam, by adding pieces of banana (preferably the nenthran variety of Kerala) and also pieces of fried papadum, in it.
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6th April 2006, 09:55 AM
#45
What about Pappad and Milagu Rasam..
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6th April 2006, 05:39 PM
#46
Senior Member
Senior Hubber
my hubby likes his mint chutney with sugar in it
my daughter takes idli podi mixed with ketchup
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6th April 2006, 05:43 PM
#47
Senior Member
Senior Hubber
i once was served apple slices sprinkled with black pepper powder by my dads colleage.
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7th April 2006, 06:26 AM
#48
Senior Member
Devoted Hubber
In Delhi almost all "fruit chaat" wallahs will sprinkle pepper powder and rock salt mixture on to fruit pieces. If you don't want it you have to tell them in advance before they prepare the chaat. Ayesha's dad's collegues may be from Delhi.
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7th April 2006, 08:28 AM
#49
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7th April 2006, 08:52 AM
#50
Senior Member
Veteran Hubber

Originally Posted by
Raikkonen
Omlette and Apple Jam
“The real contest is always between what you've done and what you're capable of doing. You measure yourself against yourself and nobody else.” - Geoffrey Gaberino
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