ASK MAMI
July 7, 2007 by lathanarasimhan
Post your queries in here. You can-
1 . Ask for new Southindian recipes.
2. Clear your doubts on already published recipes.
3. Any other kitchen related problems.
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hi aunty!
thank u so much for the rasam recipe. i guess i pestered laxmi enuf for her to ask to to put it up on ur blog! thank u very much. will try it out soon.
mandira
Thanks mandira.No need to pester laxmi. Just ask me in this page. you’ll get it within a few hours.
bye
hi people… this is my maami(thats aunt - for people who do not know what the word means) is writing the blog.. the home maker who has jumped into the cyber world to share her kitchen expertise.. as a gourmet of her cooking i would want to say one thing.. the recipes here are tried and tested(tasted) and are worth an attempt.. and any further doubts.. u can always contact me as your official food taster(now.. that is one thing that i do regularly.. EAT!!
).. BTW congrats maami for your 1st blog.. keep the good work going.. ..
Amma Please post Thogayals - all varieties except for the green ones. Also post Podis and katchals, I desperately need new quick lunch ideas.
Hello Latha,
at last logged in. This is simply superb. This will be one of my fvourites. Not only mine, but fvrite of many many many, I am sure.
Geetha
Hi geetha,
Thanks for the compliments. Hope you find the recipes useful. and the stories entertaining.
bye latha.
hi aunty,
congrats on entering the cyber world and im really glad you’ve got recepies on…i’m gonna make sure i try them as i’m running out of ideas to cook out here….
hope things are well with you.
love,
serenella
‘Love the photos of rice!
hi aunty
thanks so much for the encouragement to make slides. i dont have a sequence of pics dating back to age thirteen! but let me come across an event that i can express in the form of a sequence of picures and i will get back to u.
regards
mandira
Dear mandira,
Your blog is very entertaining. Best wishes. latha aunty.
Hi Latha
Interesting blog.Very good work.I sincerely appreciate you.Can you please give me the recipe for the red chutney served with idli and dosa in restaurents in south.I think they don’t use coconut in that.
thank you
Hello akka,
Can I request for paal koottu recipe, please? thank you!
Mami,
Kalakarel!!!…
Hi,
Can you please let me know how to make the sambar podi for the poricha rasam.
http://theyumblog.wordpress.com/2007/07/27/poricha-sathamudu-rasam/
i do not know how to make adai—help
i tried making masala dosa..batter 1 :2 ratio….its fermented well…but somehow its sticking to my tava…do know why…i use the same rice/urad dal/tava everytime i make it…its strange…
can u pls let me know why? and any solution so that i can us ethe batter in the even today.to prepare dosa….thnxz
WOW aunty, i just noticed you have had 16821 hits on your blog! thats fabulous!way to go!!
I would welcome any new south indian recipe well tried and in vogue. Can you also please give me the right proportion for an excellent sambar powder - like the kind of sambar we get to eat in hotels alongwith idli/dosai etc. Thank you.
[...] This is a sweet kootu which my hubby loves. I have not prepared for a long time as the tender parangikai is not easily available here. Tender paringi kotai is best for this recipe. Posting this on request for my fan Latha Balu. [...]
Hello Mami,
I am a newbie on this blog .. and I just love each and every detail posted in here! Well, cooking is my passion .. I am always open to trying my hand at new recipes that interest me, with almost no second thought … and I believe that’s the perfect place to start.
Well, if you could pls share more number of microwave recipes, that’d be just great!
Keep rocking!
Dear Lata
I just came across your blog when I was searching for ‘Ennai Kathirikkai’ recipe to make tonight. Great site especially for vegetarian food lovers.
Can I have the authentic Iyengar Sambar & Rasam powder recipes please.
Many Thanks…….Radhika
Thanks radhika! detailed Email sent!latha.
dear mami
i am new to this blog.could u pls tell me the authentic recipe for boondhi laddu?I tried lot of times.But never get the correct ones.pls help me
HAi Latha
your blog is simply superb.
i want the authentic recipe for porivilangai urundai.
bye
Can you send the palkootu recipe please?
Hi maami,
I am a new reader of your blog and simply love it!
I was wondering if you could give me the recipe for kadalai (grounduts) kuzhambu?
Nanri
Sangeetha
Dear Latha aunty
if u find time can you please put in recipe for the milk choclate
[...] under: food, sweets — lathanarasimhan @ 1:08 pm I am posting this recipe on the request of Sameera, one of our regular [...]
Dear Latha Aunty,
I first of all like to thank you very much for having put up such a wonderful site for all iyengaar recipes.As usual I got married and came of to the U.S little did i know about cooking.Your site is amazing aunty.I dont have to pester my mother and mamiyaar for recipes anymore.Aunty I brought sambhar and rasam podi when I came from India.It is going to get over soon.Can you please tell me how to make them?Can you also please post the recipes for Bajji?
Hi Maami,
Could you please post the recipe for making maa-vilakku for Purattasi Sanikizhamai Balaji pooja? I am new to this pooja and I dont really know how to do it. So could you please post the recipes for any other prasadam which we hav to make for this pooja?
Thanks,
Gayathri
[...] am linking to Maa Villakku recipe on the request of Gayatri who wanted it for Purattasi Sanikizhamai Balaji Puja (Puja to Lord Balaji on the Friday of [...]
sorry aunty! it slipped my mind!
Don’t let aunty slip out of your mind dear!:))
Hai,
i like yhis blg very much
can i post my recipe here?
I want the recipe for SRIKAND-sweet
thank you
bye bye
hi latha
I like ur blog very much.Every day when i just switch on the computer my fingers just typed ur blogs.Actually I also cook
little bit.After reading ur meeting with co bloggers i am very eager to meet u.But at present i am in US.Very soon i will be
back in madurai.Here I took cake decorating classes.I am
wondering whether all the things available in chennai?Kindly help me.Thanks for ur grt recipes
hi lakshmi
Its nice u all foodbloggers meet.After seeing ur post I am very eager to see u ,srivalli,nirmala.I too cook a lot but i have no time
for blooging.but daily i visit ur blogs and trying ur recipes.Its really great.At present i am in US.I will be back in madurai in a few months.Hope we meet.
hello akka. today i was remembering a pachadi served in our weddings. it’s a sweet one with tomato and for some reason i always got them served in small quantities
please share the recipe 
thank you.
hi latha
Deevali is nearing right.Could u pls post the recipes
for boondhi laadu and adhirasam.Ur recipes r all simply
superb.thanks
hi, love your blog. wish i could have the authentic recipe for the kannu or pongal kootu thats made in iyengar homes. hope you can send it to us. great thanks
Dear Lathaamma and Lakshmi,
Here is the link for blogger choice awards:
http://bloggerchoiceawards.com/blogs/show/31041
amma, it has a small brag code snippet. Could you add that to your blog, so that we, fellow bloggers know that u are nominated .. thanks amma..
- Siri
amma, Please ignore my previous comment as the link I pasted is corrupted..
mami how to make adirasam , sometimes the pagu is not proper and the dough gets dissolved in the oil , please give the pagu padam correctly .
Dear Lathamma, I wanted to send some photos of my Smokies Trip, but couldn’t find ur email address. Could you send a test mail to info.siri@gmail.com. Thanks amma.
- Siri
Again I am back amma, to say that I had ur email address, as I sent an entry to Ganesh Chaturthi event.. hehe..
sent some pics to u…. cya..
Hi can we make karasev like the hotel ones without using dalda,if u have the recepie can u post it. And also ribbon pakoda recepi too
Dear Latha,
Being new to making sweets and other favorites, i would luv to know how to make sugar syrup/paagu and jaggery paagu esp becos in a lot of sweets they are used.
Particularly, i would luv to know about 1 string, 2-string, and any other consistencies that might exist in sugar and the same for jaggery if it exists. My ma in-law’s elder sister once made really yummy adhirasam and i remember her saying that the used thick vella paagu for that. Similarly for other items like podavalangai urundai etc. also paagu is required, i presume. Hence i thought, if i get used to making syrups and understanding the various consistencies, half the problem in making sweets would be solved. Esp. becos my hubby loves sweets and in yangon there are hardly one or two sub-standard indian sweetmeat shops. So everything from stratch has to be made at home.
Regards
Neeraja
Hi Aunty,
I just happened to find this blog when I was searching for some recipes on the net. And I came across your milk chocolate recipe. Thanx so much for that ! I have been looking out for a good home made chocolate for quite some time, as my two year old son is really fond of it. I have made it for this deepavali this morning ( which is still a few days away ) and my son has finished almost half the dabba already !! It came out really well.
But I have one doubt - for the sugar+water measurement mentioned - isnt the chocolate powder+milk powder mix a little too much. After added the powder mix to the sugar syrup, till it formed a soft ball, I had quite a bit of the mix left over.. So I had to make some MORE sugar syrup and finish up the remaining powder mix !! Tell me if I have gone wrong anywhere ? But the final product in both the batches taste heavenly though…
Will continue to be a regular on this site from now onwards
Happy deepavali, Bye, Somya
Dear somya,
Some times the sugar syrup becomes thicker than required and you will be left out with excess milk powder. The chocolate will be sweeter. does’nt really matter as long as you like the taste! 
I like it slightly bitter so I use more milk powder and cocoa powder, thats all! all sweets the consistency of the syrup determines the taste of end product! If you understand this you can make any Indian sweet!
Welcome to my blog!
With best regards, latha.
It is just now i saw this page so i tht i will write the message here.
Thakyou for leaving the answer in my blog which i enquired about the mysoore pak.
I’ve been wanting to make them for ages.
And i’ve few guest comming from India ( not to my home but they are going to perform concerts with my hubby and one concert is on 9th so i thought i will make the mysoore pak for them)
Hope they works. I am not a expert. But i can give it a try
Thankx again
Hi !!
I am the one who made milk chocolate yest and asked u a doubt.. As another sweet, I made the poori ladoo today, and it came out well too.. Really, reallly tasty and heavenly.. though i had to get up really early to make it :(( … My laddoos also were slightly browner than yours.. maybe i fried the pooris too much…
One doubt - today i will make omapodi and ribbon for savories.. How do i store it properly so that it retains its crispness ?? the weather here is rainy and depressing, so it becomes “vadhak” very soon…
Thanx again, Somya
Dear Latha,
I would be happy to have your recipes for the following posted:
1. Kai murukku
2. Ribbon pakoda
3. Onion/cashew/keerai pakoda (the crisp ones we get in sweet and kaaram shops)
4. Making perfect khoa/mava at home.
Your icecream sweet looks really yummy, looks a lil like the mysore pak made at home (we make it soft ) although i am sure it would taste different and yumm!!!
Thanks in advance.
Cheers
Neeraja
Hello Mami,
Ungal recipe pathu paati nenavu vandudtu. Simply super aa irku items. Rombo thanks. Muruku & thatai recipe kudugo plz.
Happy Deepavali Mami.
Malini
latha mami ,
you are a wonderfullll cook… i viist ur blog everyday ,but sorry his is my first comment..but mami,your recipes are so easy to understand and tastes heavenly..i have tried many recipes of yours…..thank you so much ..
And now i have a request.i have a convection oven..i use the mw mode and convection mode often.i have nevr used the grill mode..can u plz post 2 or 3 recipes that can be done with the grill mode…
thanks.
chitra
Hi latha mami !!
Ur anniversary pizza looks yummy.. Could u pls post the recipe for that too ?? I have an ordinary microwave oven ( without convection mode ) .. so can i make that pizza in that using Nilgris base??
Thanx ! Bye, Somya
I would luv to see your version of the below
1. yummy “naarthelai podi” (also called veppalai katti by some)
2. Maahali pickle
Cheers
Neeraja
More requests from my end:
1. Orange tholi tohayal.
2. Rasavaangi - do explain the difference between paruppu kozhambu and rasavaangi. Is this a side dish like a kootu or something that can be pesanjified with rice and had? Other than katrikai rasavaangi, what other rasavaangis can be made.
3. Puli kootu.
4. I have heard of peerkangai tholi tohayal but donno if it tastes good, so if its one of the items that you make and relish, i would love to have that recipe too!!
Cheers
Neeraja
Hi Aunty,
Mine is an inter-caste marriage, married into an orthodox brahmin family. Mother of all the problems is I DON’T KNOW HOW TO COOK.
My question might look silly but please do help me. Can you give me the exact proportions for a filter coffee?. When i prepare it actually becomes bitter or watery sometimes. Please give me the accurate details of coffee powder, milk, water and duration too.
I took notes of all your recipes and started trying too. It’s really a great blessing in disguise for people like me. Thanks a lot!!!
Hi Aunty,
Mine is an inter-caste marriage, married into an orthodox brahmin family. Mother of all the problems is I DON’T KNOW HOW TO COOK.
My question might look silly but please do help me. Can you give me the exact proportions for a filter coffee?. When i prepare it actually becomes bitter or watery sometimes. Please give me the accurate details of coffee powder, milk, sugar, water and duration too.
I took notes of all your recipes and started trying too. It’s really a great blessing in disguise for people like me. Thanks a lot!!!
There are whole lot of sites about recipes, but all the recipes do not turn out to be tasty. I’m tired of trying all those. At one point i even thought that u dont get good recipes on net and that is what my friends too think. That’s why i said ‘in disguise’.
Thanks once again.
Maami,
Would it be possible for you to post any recipes for the upcoming Kaarthigai festival? I am particularly unsure of the kambhi paagu for the vellam used for making the pori urundai.
Thanks
S
Dear Maami,
Thanks very much. I am touched that you took the trouble to reply immediately, especially since you are not keeping well.
I hope you feel better soon.
Thanks again!I’ll keep you posted on how the pori urundais turn out.
S
Hello,
I am so excited to find your site!!! Everything here looks wonderful
Last week I tried making dosa batter on my own (before I found your site), and I am not happy with the results. I used a 3:1 ratio of idly rice to urad dal. I am at college and was using a friends kitchen, and due to timing issues I ended up leaving the batter to ferment for a little over 24 hours…
When we finally made the dosa it had a slightly bitter aftertaste (not the normal dosa sourness, but an unpleasant bitterness).
I am interested to follow your exact instructions to see if I can improve my results! In the mean time, do you know what I might have done wrong?
*I left the dosa to ferment for a long time because it was 60 deg. Fahrenheit where I live (maybe too long?)
*I forgot to add the salt until the end (oops!)
*I couldn’t find fenugreek/methi so I didn’t use any
*I used a 3:1 ratio of idly rice to urad dal (How fine is it possible to grind rice in a blender? …I am never able to get it absolutely smooth)
*Maybe a combination of all of the above?
Thanks for your help! You have a wonderful website
BTW, I know I’ve eaten them before but I forgot the name–what is the food you show on the far right of the banner at the top of each page? It’s one of my favorites!
(Sorry for such a long post!)
One more thing…
For four months I lived with a host family in Madurai, and this summer I spent 2.5 months living in Bangalore. All of your pictures and recipes make me so home sick for my host family and for India… Thank you so much for putting together such a wonderful resource!
Hello Latha Maami,
I am pretty new around here. Came across you blog through FBD and various other blogs.
You are simply one amazing chef. Ungalodu recipes, pictures ellame is simply superb. And I’m glad that I found your blog. Theres so much than just food…your kids are really lucky!
Maami, I was wondering if you could help me with the recipe of velam cheedai. I’d really appreciate that.
Cheers
Eskay
Thank you Maami. Missed it while browsing the recipes on your blog.
Cannot wait to try it out!
Cheers
-Blogger
Dear Maami,
Thank you very much for the paagu instructions- the pori turned out well!
S
HI,
nice to your recipees. i want to know the recipee that called kalkadabu.. have heard of it… if yes then please post the recipee. if no
here the information….
Its malanad breakfast varities… espically prepared in Hassan District coffee growing Regoing side…
If any of your kannada bloggers now about this pass the messeage….
Thanks,
Sushma
(Need to learn more thing i mY life)
Could you please give me the recipe for quick rava dosais?
Thanks
Hi Latha,
Eventhough a little apprehensive initially,your assurance made me try idlies using your method.And the result… i want you to know that i had mini clouds on my plate,different in texture and colour from the ones i usually make. Tons of thanks for sharing the recipe.
Regards.
Hello Mami,
Your website and the information is awesome!
I grew up in Bangalore all my life and though i am Tamizh i love Karnataka cuisine also. I am especially interested in the Iyengar puliyogare that Iyengar’s in Karnataka make. Can you please share that recipe if you have it?
Thanks
Hi Mami (New to the name, sorry!)
Can I have the recipe for arisi upma, please?
Thanks
Hi Lathamma,
I love aappams . But here in US I do not have a wet grinder with me. I just have indian mixie. Can we make aappams by grinding the batter in mixie. If so how to? will wait for ur reply and thanks in advance.
Dear Latha ,
I was reading your recipe for super soft Idlis . Though we Tamilians have grown seeing & eating Idlis making super soft Idlis can be a challenge. Your instruction for grinding the rice & dal together if using a grinder came as a relief but I have a nagging doubt. Shouldn’t the rice batter be coarse & the dal batter super fuffy to get the right Idlis?.
Thanks
hi latha aunty
I am very impressed with your site and keep looking into daily and tried few recipes also. the naan and kofta cameout very well and also tried 2 varities of rasam and puliyodarai.. everything cameout well.
i just want to know for how long can we store the coffe decoction in a container in the fridge.i am staying in USA .
thankyou aunty
WISH YOU A VERY HAPPY NEW YEAR !
shoba
namasthe maami,
Thanks for such a wonderful website.i wonder whether u know what a help ur site is to people like me.being married to an iyengar, though not one, there was a need to learn their receipes.i found that iyengar ladies do not help with teaching their receipes,but maami, u r an exception, and that too a wonderful exception.THANKS A TON.
could u pls let me know how to make ariccha kolumbu.
HAPPY NEW YEAR !
hiiiiiiii..
tis is really god blog for all vegies …like me… i want to join ur blog … i mean i want to subscribe is their any fee ?/ i donot know abt these blogs .. i am newly married .. i want to try all new items…that too only vegies….. happy new year .. i hope u will replay to me …
Hello Latha / Lakshmi,
My question has more to do with your website design. I am relatively new to blogging and am not familiar with designing custom sites. How did you do this site? I was looking around for help with my own blog but couldn’t find a place where I could customize my site to add my own photos and animations.
Thanks for helping me,
Vedavalli
I tried searching for Coriander chutney as a side dish for Idli. I didn’t find it anywhere. If you people have can you share that with me.
Thanks
Supraja Kannan.
hii .. aunty
the other day i saw u posted some type of ginger chutney in ur bolg … i ithink it was event hosted by some other blog but today i could not find it … pls tell some chutney that goes well with rice..
Maami,
My chappatis never come out soft and gooey. I have tried EVERY method / tip out there - mixing the maavu with milk rather than water, wrapping the dough with wet paper towels and letting it sit overnight, etc etc etc. Nothing works and even freshly made chappatis are hard. Hubby complains that they taste like dried verati by the time he gets to eat them for lunch later in the day.
Help, Maami. How do I make soft and tender chappatis?
-Vedavalli.
Dear Mami,
I am a regular visitor to your blog and really appreciate your time and effort in this…
I have one question for you…was there a link to a blog about ‘Oil Bath’ in one of your posts..
I visit few blogs and for the life of me, cant remember where it was mentioned…
If you can remember, please let me know..whenever you can…
Thanks !
Mala
Dearest Latha aunty
Wish you a very very happy pongal
I have a quick question for you.I have to make sakarai pongal in vengala panai tomorrow.Is there anything I have to do other than what has been mentioned in the recipe.Can you please give me a hint about it?And also what is plain flour and spice powder in the eggless microwave cake recipe.
Thanks in advance.
Bye aunty
My dear Roshni,
On the day of pongal, a small piece of sugarcane, 1 small banana and a piece of fresh turmeric pod are tied to the vengalapanai. Iyers and Iyengars decorate the panai with vibhudhi pattai and thiruman,shriswarnam respectively.
Milk is poured in the panai and boiled till it rises and slightly over flows. Keep the rice and moong dal washed and drained. Add to the milk in the vengalapanai when the milk slightly over flows. I will be posting on pongal with pictures later today.
Wish you happy pongal.
Plain flour means maida with out baking powder. In some stores you get selfrising flour which has baking powder. For spice powder you can powder, nutmeg, cardamom, cloves, cinnamon etc.
Hi auntie, i am writing from HK, find this site very interesting, Thank you so much for the work. may i ask how long can i keep masala (powder mix) stored? How does it last approximately, and if it i sokey to keep it in a metal box. THANKS A LOT
Dear Mami,
I am admired by the blog of yours very much. I have decided to follow the daily posts. Very good work, indeed. Very useful for the starters also for those who love cooking.
Helllo Mami,
i am new to this site, want to know how to prepare sathumaavu kanchi for 6 months old babies
Thanks & Regards
Hema
Hi Latha / Lakshmi !!!!!!!!!!
I am very new to this site and please tell me how to make Kadala Curry Kerala style. pls reply me
hi
my idlis never turn out soft and white.i have tried nearly everything.boiled rice,rice rava but the result is always the same.i only get split urad dal here,so i dont know whether is it bcos of the urad dal or something else.can u please tell me why my idlis are yellow .
Hi
I have moved to the US and would like to purchase a sound indian filter coffee maker. Could you suggest some web sites where in I could order one.
Vishal
Hi Mami
Could you please send the recipe for porulankai
(Payaru podi and Vellam)
Thanks
Geetha
Recipe for porulankai (poruvilankai) :
I found one recipe for porulankai (poruvilankai) at this link:
http://forumhub.mayyam.com/hub/viewtopic.php?t=2897&postdays=0&postorder=asc&start=285
(check Mr.Ramdass’s recipes at bottom of page). Mami, can u give any additional/better ideas? Thanks.
Hi Mami and Lakshmi,
Just wanted to write to you guys about something. Would it be ok if I contact you by email. If that’s fine, please write to me at
masalamagic DOT latha AT gmail DOT com
Looking forward to your email
Latha
Hiiiiiii,
I would like to know, how to cook beetroot without spreading its colour for other veg.
pls. let me know
Thank you so much for all your lovely recipes. I had a question about your boondi laddoo recipe. It says to divide the flour into two portions, is there a reason for doing that? In the end aren’t both portions going to be made into a batter and fried. Please let me know. Thanks!!
Hi Latha !!!
How r u ?
Really your recepies are inspirating me cook again and again.
Now i always watching your Blogs.
Kindly help out me. How to make Thaalakam ?
What vegetables are making for this ? Pleeeease reply me.
Best Ragarda
Parvathi
Hi Mami
I’m a Southeast Asian Tamil studying in Australia - never ventured into the kitchen before I started living away from home, and as a result most of my cooking skills come from the Internet. I love your blog, it’s so homey!
A long time ago I fell in love with a sweet-and-sour tasting mango ‘pacchadi’ served at a special function, but I’ve never come across it since. Could you please post a recipe for something of the sort? [If there's already one somewhere, my apologies for missing it:)]
Thanks!
Regards,
Vanisri
Hi mami,
Hope you are doing well. I have a recipe request for a very traditional iyengar recipe. My FIL says his mother used to make the best mahali thughayal. My mamiyar, for the amazing cook that she is, has not been able to replicate her Mamiyar’s recipe yet (MIL’s MIL died long before they got married). I was wondering if you have ever heard of this thughayal. It seems it is made from the mahali oorgai. Can you share your two cents here? Thanks!
Hello Aunty— I am looking for a recipe called uppucharu as my hubby like it and he says that this is special dish from nanugeri a town near thirunelveli.
Hi there,
Do you have the recipe for “pacha morekolamb?” It’s the raw cucumber morekolamb dish as opposed to the cooked one. Enjoyed going through your recipes!
Thank you.
Preethi
Mami,
I live in India and have to travel to interiors. I am a srivaishanvaite Iyengar who got the initiation recently. I avoid garlic and onion. my travel sometimes takes several days, are there any recipies that can be pre made at home and carried
kindly educate
JK
Hi,
Went thru the blog. Its damn good…
Kaaradaian Nombu is here. Can u publish the recipe for Nonbu Kozzhukattai??
Thanks
Lakshmi
hi,
that recipi Manjal Ponggal was very informing but could you please tell me why Manjal Ponggal is special on Aadi Velli?
And what is a toor dhal? oh by the way I’m not an Indian. Would be very knowing for me if you could reply me.
Namaskaram Mami,
Eppadi irrukel.
I had a quick question regarding the Arusuvai Friendship Chain. I have received it now and would like to pass it on fellow food bloggers in Europe. Please do let me know if its possible to do so and if there’s anything else I could include.
Regards
Eskay
hi mami, tell me the recipe of aralittu, which is escpecially prepared on SHIVARATRI.
i am waiting for ur reply.
regards,
preeti
Hi,
I wanted to know how to prepare Barley drink? Is it good a pregnant women to take this?
Pls reply
Gayathri
Could you kindly give me the recipe for oats dosai?
Thanks a lot in advance.
Cld u pls tell me what is the substitute for eggs in a receipie?
thx
lata
Hi lata, I never use eggs for my cakes.Please see the recipe index for all eggless cakes and brownies. lathanarasimhan.
pls tell me how to substitute eggs in a cake?
Dear Latha
I was very impressed with your site. Loads of tasty looking dishes and very nice pictures to go with each dish.
I was wondering how to join the Arusuvai Chain? Also, how to be a part of your Blog roll.
Thanks!
Roma
PS : I am located in Bangalore.
I am celebrating my dad’s Sasthiaptha Purthi in my house in the US. Can you tell me the menu that I need to prepare for the ritual which includes the meal that will be served for the Sasthrigal?
Thanks,
Please, can you find out the recipe for “Manapparai Murukku” and post the same.
Thanks, Rati.
I need this rather urgently. For tomorrow (Srirama navami) I want to make Ksheeraannam (does this translate as milk pudding?).
I just need the measure of sugar and milk I must use for 1 cup of rice.
Thanks in advance
R
Ijust came across your blog and went through very useful tips for Idli batter. I have one question to ask . If I use a mixie to grind the batter , is it not difficult to grind the parboiled rice ? Will it not spoil my mixie ? Can I use what is called Idli Rawa , instead of Parboied rice?
Regards,
Vipul
lovely site!!! authentic recipes. could u pls [post a recipe for vendekkai thalara karamedu…typically iyengar dish…
Hi Aunty,
u have a great blog here!!!!
do visit mine n leave ur comments some time
Best regards,
Veda
http://iyengarskitchen.blogspot.com
Would you please put the recipie of Corriander mint chutany ? Looking forward to it.
Dear mami, you have a great site. congrats. Would you be able to let me know the basic preparation of rice flour for bhakshanams and how does it differ from that we use to make kozhakkattai? Thank you.
Dear Maami,
Can I be a part of your blog roll??????
My blog is http://iyengarskitchen.blogspot.com
Best regards,
Veda
Dear Maami,
Here in the US we are not able to find idli rice. But since my son loves eating it, how can I make it with any other rice such as raw rice or basmati? Please do let me know of the proportions. Thanks a bunch.
Hello Maami,
I just gave birth to a baby girl( 2 weeks ago). I’m breastfeeding her now, I feel like she is hungry all the time.
Maami, what should I do/eat to increase my milk production?
Thanks in advance,
Veena
Hi
My family loves idlis and I make them quite often. Right now I make idlis with the proportion, 5 cups rice( par boiled or raw) and two cups urad daal. After makeing the batter, I keep them in 3 containers.The problem that I am facing is the idlis will be soft the first time I make with the batter from one container, but will be hard the second time when I use the batter from the container. Can you please let me know what the issue is?
Thank you,
Radha
Hi Maami,
I am a frequent visitor of your blog and amazed by your authentic recipes. I wanted to know whether we can do mor kuzhambu without adding coconut, if yes then the recipe pls. Pls reply. Thank you in advance.
Regards
Raji
Hi Mami,
I’m new to this world of food blogging, though being a comp. professional. Recently i have been happening to open a lot these food blogs, which has rekindled my interest in cooking varieties.
I tried the sabudana khichdi, but the grains all stuck to each other and the whole thing became one sticy mass. it became like rubber, could u tell me what could have been the problem.
Thanks
Sheila
hello mami,
I am a regular visitor to ur blog when I was in USA, but as we moved back to India, i am not having that much of time to visit the foodblogs. I wanted to buy a oven not the microwave one, the big one like we have in USA but not able to find any resourses as to where to buy it. Can you please giude me on this matter. I am only seeing the OTGs everywhere not a oven big enough to bake a batch of cookies. Please help me. Thanks in advance,
Sirisha
Dear Sheila,
Some variety sabudana stick with each other. Soak the sabudana for just 10 minutes and drain completely. This will help you to get the grains separated. Some variety needs to be soaked for almost one hour. Everything becomes easy with practice.
Dear sirisha,
You can go for a microwave oven with convection facility. Cookies and cakes come out very well. That is the best you can get in India andyou can easily bake 20 medium sized cookies in it.
If you are looking for an oven with a large capacity, you’ll need to get in touch with someone who provides built in oven like Glen in India or go in for a cooking range. You can visit the Glen India website - http://www.glenindia.com/ - and get in touch with them.
As Amma says, most shops will not have oven over 30 litres and come with Microwave and Grill mode. We bake our cookies in small batches.