Dear Chitvish, Vendhaya dosai came out very well.It was very soft( methu methunu irunduchu) & I could spread it thinly. Thanks to your tip of fermenting for 24 hours, it wasn't bitter. I also tried iyengar bakery toast with methi leaves this time & loved the taste. It is different than the one with coriander. Thank you very much for the lovely variety of recipes you have given us. Love & Regards, Kate.
Dear Chitvish, Where can I find your recipes. If I click on the recipe index link in your signature, I am getting error "geetadamle, either you do not have permission to access this page or you haven't activated your account. See Activation Help." Can you please let me know where I can find them. THanks in advance.
Kate, my angel, thanks. Next time do not spread it thin but medium. That is the best tip for vendaya dosai. Yes, methi gives a better taste for the iyengar bakery toast!!
Dear Geeta, Please go to all pages of http://www.indusladies.com/forums/ask-chitvish/128290-check-here-the-recipes-index.html and http://www.indusladies.com/forums/s...ipes/81341-recipe-index-step-step-photos.html
Dear Chithra, I have churned the ice cream the second time with all needed things and frozen it. One is rum and raisin and another is chocolate. I also made choco-coffee milkshake now with a little of the ice cream also. Divine is the word. I have to look for different tiffins and try them, let me see. And thanks for the tips about soaking the raisins in orange juice.
hi madam, yesterday i made kuzhal puttu with store brought samba wheat puttu powder. I did not have the kuzhal instead filled in small cups (muffin cups) closed them with foil and kept it cooker for steaming. Liked u r idea of adding grated carrot and sprouts for both nutritive value and colour. After cooking when i tilted the cup the puttu just came out without breaking. it was tasty and good aroma was there. thanks sundari bhaskar
Dear chitra Mami, I tried the aloo Paratha (making 2 chappatis and sticking it), It was Yummy (adjective used by my kids). I used to find the Poornam type of stuffing, difficult to roll. This method is simpler, above all good to eat. I've taken a vow to try all the recipes of yours. Need your blessings. namaskaram and Thank You, Priya.
SD, I think of amma so much when I read your FB because it was her idea to add grated carrot and sprouts ! You do not have to cover when steaming. In Kerala some use "thengai charattai" with a tiny hole in the centre. It looks very nice when unmoulded. Store bought ri pputtu mavu,kambu, corn are all too good now!!:thumbsup
Dear Priya, this is a less messy fool-proof method!! Thanks. Do fulfill your vow - I will be happy to read your FBs!!