Hello Hrastro, Nice Thread. By reading your thread i can just say you are 'Great'. I always bring the readymade powder or else i get it from my mother. But now reading your thread i think atleast i can start with smaller batch of different powders. Prachi
hi hrastro,nice and informative thread.like everyone i too store idli milagaipodi,sambarpodi,rasampodi,paruppu podi. i used to make ginger thuvaiyal for a week and keep refrigerated.i am not yet get used to keep cooked or semi cooked food in fridge or freezer.but i want to make groudnut podi ,sprouts after seeing in this thread.somebody told about vathakulambu podi .i want to make it.is it same as milagukulambu podi?anyway thats a good idea.here after i will make milagu kulambu podi and store.thank u dear for every information u have shared. expecting more from u,though i dont have much ideas to share here. Harini.
@hrastro hats off to you, you are a superwoman!!! Wish I can atleast reach 10% of your planning in advance technique!! I make tomato thokku, pulikachal alternate weeks. Podi's are on standby wither my mil makes or get it from mother. Am currently learning to make the podi's
@ hrastro : Loved your idea of making a grand biryani out of the things in your kitchen. (Pizza sauce for biryani !!! You are very innovative ) I use the pizza sauce as a base for all north indian gravies. Mutter paneer, Paneer butter masala and veg korma tastes wonderful with that. I usually buy the chunky tomato flavor and the color also looks like the ones in restaurant. Very informative thread!
Dear @harinikanthi I would love to learn your milagu kulambu podi recipe. Please add that Also add a vathakulambu podi recipe if you find one !
Where would we be, if moms and MILs dont give the authentic podis Even though I am expert in all the podis I make, my dad's sambhar podi and my mom's rasam podi are the ones I prefer - even if I use the same recipe, I never feel it is equal to theirs - so whenever they are here or I visit, I get them to make it fresh for me
mathiravi I made the biriyani using my homemade pizza sauce - so I knew exactly what I had added into it Aah you reminded me of the color - I had forgotten to add in the recipe - Add a small cube (1 inch cube) of beetroot to the tomatoes when you add to the cooker - and you'll be surprised with the color bursts of your homemade pizza/pasta sauce - here is the post for pizza/pasta sauce http://www.indusladies.com/forums/recipe-central/272600-how-do-you-keep-your.html#post3565328