Hi Mullai,

I think all your recipes are accurate and authentic .. I was wondering whether I could make a suggestion.. one type of recipes missing is bhel puri/ chaat/ pani puri etc .. any chance of of adding a few of those . Im ure you have some excellent suggestions up your sleeve.

Thanks

NIN

would love to try your receipes.

Your recipe was awesome .I tried this yesterday at home.It didnt splutter at all.It was first time making this seedai(first time celebrating krishna jayanthi myself).Some users have mentioned scary incidents above so I just wanted to convey my experience here. if you follow the instructions exactly above. It turns out great.Absolutely no spluttering.Thanks a Lot Priya.My only complaint is that my texture of the was not smooth as in stores.Not sure why is that.Any insight would be great.Also wanted to add for newbies like.Batch cooking works great.Cook the seedai in low flame(completely low), then increase to medium for 45 secs and medium high for 45 secs. Thanks a Lot Priya!!!!

very good and useful site

Mullai mam,

i request you to post the recipe for upma using this idli rava.i tried out but result did not turn up well..

pls help i think the upma will also taste good..(different from normal upma)

hi mullai,

thanks for this recipe..

I have a doubt that y we need to preheat in oven, is it that the batter needs warmth..

the climatic condition at my place is warm only..can i allow the batter to ferment normally without pre-heating

I'm interested in chicken recipes.

this decoration is really nice

nice site

Kollu Rasam is also good for severe Cold &  cough paa...

Have a great day

great

Cold and cough irrunthum thavarama comment ezhuvathukku nandri!

Good recipe Mullai akka

Great website!

Canola oil is made from rapeseeds which is brassica napus. This is one variety of Mustard plant which is mainly grown in Canada. Can-o-la (Canadian - oilseed - low acid) is made from black mustard also known as rapeseeds. You may call it Kadugu ennai.

wow... Mouthwatering murungakeerai poriyal! I love Murungakeerai cooked in any form you know, it's my favorite! : ) I really miss it after coming to this country. You are really lukcy Mullai, to find it here. I have not seen this here in any stores... Will keep an (extra) eye on the vegetable sections, when I visit Patel brothers here after!

Good one Mullai. I have cold & cough i must try this. Thanx for sharing
Have a great day

nice recipe
god bless u

hi mullai
my idlis come out very well but after having idli from one particular shop i really feel shy to see my idlis those idlis were really white meaning foamy white u can say snow white and so so soft like the cotton do they add any other stuff to get that sponginess and color i heard people add castor seeds is it true please help me

Hi Paul,

Usually if its a good pressure cooker it should whistle withing few seconds when put on high flame. Always put the flame over medium for biryani that way the bottom portion doesn't get burnt. If kept this way then the gap should be about 3 minutes. By this time you must have finsihed the biryani, hope it turned out ok. Thanks.