We were talking kitchen work. Correct place to compare one Cook succeeding whereas two of them spoiling the berry (or is it broth?)
loved the word play....u two! It was a lot more archaeology and a lot less futurology so felt it didnt quite belong in that thread. On that note of Adai.. @kkrish and @Shanvy ...tried thinai adai tonight for dinner...It was soooo good. Millets has a nice earthy flavor. This one is a keeper. All the men gobbled up so fast I couldnt keep pace with making...(I had two skillets on full blast ..mama JAG khush hui)
I know @justanothergirl that is a Off the girdle gobling recipe. It tastes ok with oats and corngrits and wheat daliya. But this comes closest to the traitional adai of bygone days. Anda koramora padam, the maa dosa kallu, kumutti aduppu, chekku ennai, sizzle of batter and the roasted edges. Try pidi kozhukattai with varagu with tomato onion spicy chutney. And serve piping hot.the boys will love it. And got to hear tvs perform live swinging in my home (escaped the mosquitoes) That is a giveaway of my location but it was divine and i wishes i could have shared it with you
@Shanvy yumm...the way u describe....Varagu is next on my list. Envy u ....private concert from none other than TVS I heard his daughter Amrutha recently. What was the main piece today?
@justanothergirl Very happy you enjoyed it. @Shanvy: Now I want that moru moru adai...right away. You made mouth water. Another reason I like thinai is we can get it in local grocery - Red Mill millets. For the other "siru thaniyams" I have to drive far to the Indian grocery or order on line.
Haha! Yep, sounds like that game we play, right? - add a letter to the end and make a new word. Good play on words...yet again!
Are any of you watching calories ? or looking at glycemic index of indian stuff ? My cousin cooks for a diabetic parent, and I hear a lot about that stuff. Garbanzo beans is very low carbs, and has sufficient whatever to hold-together (need this cohesive strength for flipping it over) a crispy dosai-adai like flat-griddle spread batter. Apparently a millet-garbanzo mix (1:1) in an adai(dosai?) is much lower in carb' than a rice-urad+(the other legumes) traditional adai batter. I have not tried this particular mix, but I have tried buckwheat+urad+channa+toor batter, and that makes a very nice tasting crispy dosai. Perhaps not as low calorie as a garbanzo adai could be. have you any opinions ?
