Beetroot or violet cabbage, not onion! Dear Ami, I never use onion in my salads & the picture has only grated beetroot - I think it looks very much like chopped violet cabbage, which also, I use for salads. About curries, can you be more specific ? Or, shall I write Tips on curries, as I have been doing for other dishes? Love & regards, Chithra.
Pathams given: Dear Ami, For sone burfi- few seconds after one string is reached, but before 2 strings - cook on the fire. Angel burfi - clear soft ball - the syrup is removed & then contents are added- so no more cooking on fire, only stirring well. You can use lowfat milk powder, it will set, no doubt. The taste will be less rich, that's all. Love & regards, chithra.
And, for curries, am not sure. When comes to carrot or cabbage or any vegetable, standard method is either using coconut or paruppu usili; so monotonous with them. If there is any podi curry or mixed vegetable curry in south indian style like our thalagam, pls let me know. Yr tips particularly roasting for chenai or sembu or potato will also be appreciated. will try atleast once in a while. Rgds.
Hi vidya, Yr method using rice flour to make thattai seems to be simple. You haven't mentioned ghee or butter for the same. Is it right? Rgds.
thattai Hi Ami, I won`t add ghee or butter with the flour for thattai. Without ghee or butter also it comes well. If you want added flavour you can do. Enjoy!
Hi vidhya or anyone, While making thattai, how do u make thin uniform thattais? By patting with fingers, it does not come uniformly and tried by using small size of vessel, but the edges came out thick and hence, crispiness is missing. Suggestions are welcome at the earliest!! Rgds.
Hi Ami, I usually use a clean, white and moist cloth and then spread thattais on it first, using very little water to spread them. After a spreading a few thattais, I then put it one by one in oil. i get thattais with even edges by this method. Regards Jaya