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Hi Kz,
I always prefer to buy a fresh ones than the frozen ones.
And abt the keerai sambar(the one you have asked to Mrs.Mano), use to make with all keerais like lettuce, red leaf lettuce, boston greens. Though the taste wont be the same like with spinach, but, still love all of their flavors!
Bye.
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Hmmm...I guess it's kilai kos...Ok,let me try to get it here in Singapore...& try to make some new dish...anyway,my husband is here to eat whatever i cook... :D
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Hi Dev!
You can try NTUC, Shen Siong, Cold Storage, Mustafa etc.,
Shoba
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Nalabaagam,
Try and make pooris immediately after preparing the dough, unlike chapathis which require the dough to "sit". Also, the oil should be the right temperature-test it by dropping a small piece of dough and if pops up immediately, the temp is right. Once you put the poori in, keep pouring the surrounding hot oil on top of it and you will definitely get puffed up pooris.
Shoba
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Hello Mrs Mano
I am a new member here and one of your hundreds of fans. You are doing a great job by giving exact proportions and special tips to enhance the taste of any particular dish and helping us to become better cooks. I would like to request you to please send me your recipe collection to my e-mail : mirasahani@yahoo.com
Thank you and take care.
Mira
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Yes, Dev..u r right..was trying to recollect that name..Anyways, thanks for giving me the correct name.
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Hello Shoba,
Thanks for the suggestion...Will look for it in NTUC & Mustafa...I usually get veggies from the wholesale market that's near my place...But I do go to Mustafa once in a while to get all Indian stuffs...Will look for it then...BTW,r U from Singapore?...
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Hi R,
Thankyou for the reply. I'll try fresh berries.
Kz
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Yes Dev, I'm in S'pore too :-)
Shoba
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Hello nalabaagam!
To get perfect pooris-knead the flour with a little fine semolina.[For a cup 1 tsp of semolina is enough] There is no need for warm water. Ordinary water is enough. There is no need to keep the dough covered for sometime. You can prepare immediately. If the fire is low or medium, the pooris will not come bulgy. The poories must be fried with full fire. The semolina is added to keep the poories crisp. Though this is a tip from a friend, I never used semolina. Just knead the flour with a little baking powder, salt, a little oil and water.