tag:blogger.com,1999:blog-35727370.post2979319482126709235..comments2024-03-22T17:17:31.629+05:30Comments on AnnaParabrahma: SandageAnjali Kolihttp://www.blogger.com/profile/01461685370304758571noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-35727370.post-6020202780948507292007-06-07T17:12:00.000+05:302007-06-07T17:12:00.000+05:30anjali.. you must have had what we call 'paruppu u...anjali.. you must have had what we call 'paruppu urundai kuzhambu', literally curry with lentils balls. check out viji's version... http://vcuisine.blogspot.com/2007/03/parrupurundai-kozumbu-parupurundai.htmlAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-35727370.post-85141970181649723972007-06-07T09:29:00.000+05:302007-06-07T09:29:00.000+05:30Vinaya nako ga athavan karus...I don't have the ti...Vinaya nako ga athavan karus...I don't have the time to make anything more ;).<BR/><BR/>Latha in chennai I had some dal dumplings in tur dal sambhar any idea what it is called. It was very tasty.<BR/><BR/>Asha Manisha says AWs are more complex. I got to try them myself though.<BR/><BR/>Manisha GSB is fine atleast we will have two recipes.Anjali Kolihttps://www.blogger.com/profile/01461685370304758571noreply@blogger.comtag:blogger.com,1999:blog-35727370.post-28571993780486862212007-06-07T07:08:00.000+05:302007-06-07T07:08:00.000+05:30Aga, I don't have a recipe yet. I was too busy eat...Aga, I don't have a recipe yet. I was too busy eating to note it down. :-D But I will get hold of the recipe and it won't be from Nagpur. What it will be is <EM>pukka</EM> GSB. The Amritsari wadi is more complex than our sandage, apart from being huge in comparison!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-35727370.post-37571064204751109172007-06-06T23:09:00.000+05:302007-06-06T23:09:00.000+05:30I have these at home right now, tried it last nigh...I have these at home right now, tried it last night, but am not sure it was authentic.. look fwd. to ur post on the sameManasihttps://www.blogger.com/profile/07219295365602655534noreply@blogger.comtag:blogger.com,1999:blog-35727370.post-91479808981659518262007-06-06T17:35:00.000+05:302007-06-06T17:35:00.000+05:30I bought some Amritsari Wadis from the store.This ...I bought some Amritsari Wadis from the store.This is lot better to make at home.Thank you so much for the recipe:))FHhttps://www.blogger.com/profile/16120251231228218853noreply@blogger.comtag:blogger.com,1999:blog-35727370.post-69879080674307688072007-06-06T12:33:00.000+05:302007-06-06T12:33:00.000+05:30don't we know how to utilise the precious protein...don't we know how to utilise the precious proteins from the endless varieties on dals! in tamilian cuisine too we make a similar one but only with urad dal. i think it's more of a Tam-bram recipe and is called 'vadagam' or 'kuzhambu karuvadam'. A particular recipe my mom makes with a combination of tender eggplants, tamarind, coconut with these vadagams is mind-blowing. The batter is ground as Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-35727370.post-8949144584900285472007-06-06T11:39:00.000+05:302007-06-06T11:39:00.000+05:30hmmm - this brings back so many lovely memories of...hmmm - this brings back so many lovely memories of summer time preserves - kurdya, sabudana papadya, sandage etc. we used to sneak it off the plastic sheet as mom would put them out in the sun to dry-. i think they taste the best when half dried :)Anonymousnoreply@blogger.com