namaskaragalu...(Namaste)....respected Krishnamma..... i am a new member to this IL .....i gone through ur Thread: House Made..... very nice.....hats off ....u r sharing so many information to thousands ..thank u very much... though i am an engineer.....i like to cook...its my hobby...i have written article about Biryani....origin of word to preparation.... i too share....in this forum.. thank u everybody..
Hello Krishnamma, I gone through your threads kitchen tips and house made ready made powders, its really very nice and its especially useful for all the working ladies. Thanks a lot for share with everyone all useful tips. In your home ready made thread, I read about the ready made dosa mix……….. and also you mentioned there we can prepare thenkuzhal with the dosa mix powder. I have got instant dosa mix powder (brand Melam). Please guide me how to prepare thenkuzhal with melam instant dosa mix. Thanks and in advance. Cheers belgia
thank you dear, I am sharing my knowledge and if it is very useful to you people, I am glad. you can use any rice as per your wish. I usually use raw rice only.
I told about my dosa mix which I gave here I dont know about the brand you mentioned here. but I can guide you . see the ingredients in the pack. if it is rice, udad dal . then you can try to make thenkuzhal with that. is the powder is soft? then take one cup of the powder ( first try with little quantity. ok ? ) add cumin seeds, and asafetida poewder with that . add water and check the taste if you want add salt. the dough must be very thick. then put the dough in the thenkuzhal achchu and make thenkuzhal. that is all. give a try and give us a feed back .so that some other can try.
Re: Adai Mix Thank you so much for all wonderful recipes ma... one doubt.. we should keep this i fridge only ah??? all these powders
yes dear , we have to keep this in the fridge only. because you are soaking those dals and making powder na ?
Dear sandhya, Now a days I am not visiting regularly to this site. So I am not able to send yo a personal mail. so I am answering here. as you asked , no need to fry in oil or dry fry the dals while preparing them for sambar or rasam powder. if you want you can keep the dals in sun light you can keep them for a while. or if you feel that those dals are some what 'eeram or namththu ponadhu pola oru feel' you cankeep them for 1 minute in the oven and then grind them. ok?
Dear Krishnaamma, Thanks for all your wonderful tips. I also read your thread "kitchen tips for newly married and settled abroad". Happy that i can prepare some of these recipes and impress my husband..
good dear, nice to read your post. in Tamil we usually say that "through stomach only one can reach one's heart " I think you know that