would quick blanching the curry leaves, patting dry & then storing in whatever ways be better? Or is blanching only reserved for more leafy herbs like coriander, parsley, etc?
Both Vinayagar and kozhukattai looks super.
Thanks Mangai, let me know how it turned out!
Wow looks gud.. wil surely try this week for chathurthi. Thanku so much.
I am going to try to make this recipe today .
I will tell tomorrow about it .
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Vino,use about a small lime size.
Hello! I know this is kinda off topic but I was
wondering if you knew where I could locate a captcha plugin for
my comment form? I’m using the same blog platform as yours
and I’m having problems finding one? Thanks a lot!
I tried it ……. Thank s for the beautiful recipe
Bt I had put the ginger garlic paste a bit more …..its OK
First time ……. Second try will b OK…..
I want to ask can I put tomato puree instead of kectchup
Hi dear wanna try this one. In few of ur recipes yo hav mentioned tamarind pulp in terms of tsp.. So I find its difficult for begginers pls specify in terms of its size as yo usually do., lemon size or blueberry..in this recipe wats t size of tamarind.. Thanks in advance..
Hi Mullai Mam, its me Rani again. I have tasted mushroom curry in restaurants but I was bit reluctant to try them at home. With great courage i picked up a packet and as usual was browsing through this site and I i wanted to try this recipe. Trust me mam it was great in fact it was more tastier than the one I ate in restaurants. I used the exact measurements as you have mentioned and it was finger licking yummy. Thank you again Mullai mam. I shared this curry in office with my colleagues and I have directed them to your website as well (now they know how i cook well)
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Tried this for lunch and was superb.Thank you for sharing this.
Thank you so much Shalu, your feedback helps! Keep trying and post your feedback, thanks once again for taking your time to post comments!