Chith Sure will try with bajra and ragi and let you know. Had been to gormei market last weekend.Picked up brown rice.Quinoa is priced at RS.550 for about 350 gms.:hiyaStill picked it up.. what to name my fixation?:hide:.Enakku namma "dhanyam" thaan sari.:rotfl regards Sowmya
Just finished cooking brown basmati! Fabulous aroma & taste. I soak overnight the brown rice & cook by the old fashioned method of cooking the grain in plenty of water! From 8-12 cups, depending on how sticky you like it. The drain the excess water - there is not much. The brown rice with husk et al absorbs so much of water. Both plain & basmati are best by this method :thumbsup Cooking in 2, 3 cups given on the net are all, according to me "crap" (sorry to use this word :-() :hide:First wash & soak in the water which is used for cooking. Excellent results!!
I agree, dhanyam is good. BUT, the kudiraivali I picked up last time is full of minute stones & so cannot be used for upma :-( So tomorrow is bisibela with it :tongue
Dear Chithramma, Made Caramel Halwa yesterday, came out very well.I was able to make pieces and it looked glossy that people were asking me whether it has a lot of ghee in it.:biggrin2: Today made one of my favourite milakku kuzhambu:thumbsup. Everyone loved it, Thanks I'm yet to make my way to Dhanyam. Please tell me what to start with.It will be only me eating all these new varieties. Love, Damini.
dear Damini, Good to hear that you took everybody for a ride!! Caramel ha ssuch a lovely colour, for sure!! If you are living away from T Nagar, in one stroke buy varagu, samai, thinai & kudiraivali.The batch of the last one I bought hada lot of stones - please tell them & make sure this stock is good. Otherwise upma can't be made. You can buy jowar, wheat, bajra dalias & make porridges, with them. all those recipes are in the apps:hide: Ypu can usethem like arisi ravai &make idlis also.
Dear Chitra Madam, Your Malai halwa picture is mouth watering. I was checking for the recipe in the I love sweets section and I found Milk halwa recipe. Is the recipe same for both Milk halwa and the Malai halwa? If yes, then do I need to change the recipe if I have to make with fat free milk to get the creamy ness? Regards, Shree