tag:blogger.com,1999:blog-35727370.post2914509454147958240..comments2024-03-29T16:02:26.465+05:30Comments on AnnaParabrahma: Pochacha KaanjiAnjali Kolihttp://www.blogger.com/profile/01461685370304758571noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-35727370.post-15911134582294521232014-06-24T11:47:47.389+05:302014-06-24T11:47:47.389+05:30Yes any crustacean would taste good in this style....Yes any crustacean would taste good in this style. Yeah Lobsters are very expensive even here!Anjali Kolihttps://www.blogger.com/profile/01461685370304758571noreply@blogger.comtag:blogger.com,1999:blog-35727370.post-50549460112435565632014-06-23T23:49:47.703+05:302014-06-23T23:49:47.703+05:30Can I use Scampi instead of lobster . Lobster is t...Can I use Scampi instead of lobster . Lobster is too expensive here and only have on special parties.Finlahttps://www.blogger.com/profile/12122357811540919609noreply@blogger.comtag:blogger.com,1999:blog-35727370.post-66495176866004454222013-07-07T14:45:57.609+05:302013-07-07T14:45:57.609+05:30Glad to know it, Documenting recipes from my seafo...Glad to know it, Documenting recipes from my seafood eating family is on the cards since long. Hope to share soon.Anjali Kolihttps://www.blogger.com/profile/01461685370304758571noreply@blogger.comtag:blogger.com,1999:blog-35727370.post-76058319052794566642013-07-07T14:00:55.113+05:302013-07-07T14:00:55.113+05:30made it today and was finger licking good. please ...made it today and was finger licking good. please share more sea food recipes:-)<br />Sayantani Mahapatra Mudihttps://www.blogger.com/profile/02806613341538564779noreply@blogger.comtag:blogger.com,1999:blog-35727370.post-80665555059569944202011-02-13T09:03:00.732+05:302011-02-13T09:03:00.732+05:30Hi milwaukeemasala, Kokum is a souring agent. When...Hi milwaukeemasala, Kokum is a souring agent. When you are using it in curries you can add directly and boil in the curry itself. I am not able to visualize what form of kokum you have bought. If you could share a picture I can tell you how exactly to use it. Coz if it is in whole form it will make the curry very sour. Here in India the fruit is quartered and then dried. So we use 2-3 pieces for Anjali Kolihttps://www.blogger.com/profile/01461685370304758571noreply@blogger.comtag:blogger.com,1999:blog-35727370.post-64731615314532424832011-02-13T08:06:53.304+05:302011-02-13T08:06:53.304+05:30Hi there! I have a question I hope you can answer ...Hi there! I have a question I hope you can answer for me... I'd love to try a few of these types of recipes that call for kokum... but I'm not familiar with the ingredient. I found it at our local Indian grocery store, but it appeared to be large seed-like-things that were dried and in a bag. How do you cook with these? Are you supposed to grind them up, or boil them to make a syrup, or Anonymousnoreply@blogger.com