நாம் எந்த வேலை செய்தாலும் விரும்பி செய்ய வேண்டும் என்பார்கள் அந்த வகையில் சமையல் என்பது நாம் விரும்பும் ஒரு கலை அந்த கலை உங்களிடம் இருக்கிறது வாழ்த்துக்கள் சார் பால் கொழுக்கட்டை சூப்பர்👍👍👍💐💐💐💐💐💐🌻🌻🌻🌻🌻🌻🌻🌻🌻
Really super sir... Unga preparation method semma... Unga videos pathu naraiya recipes na kathukiten... Na try pana ghee Mysore pak semmaya vanthuchu thanks 😊
Hi sir, ur videos are so good. But as a beginner i find it difficult to understand the basics. Ppl like me and i would greatly appreciate if u could create a playlist stating the basics. Like when to add herbs, spices, flame setting and its usage in making recipes, cutting methods- how it impacts cooking, green chilly and red chilly difference in flavor, the ingredients and how it impacts the flavor, how to use mixie settings low medium high, continuous or should open it to release air or like that, importance of adding spices like sombu, jeera, why the proportions, proper marination.
Love it. Is it similar to urundai kali? Can you post recipe for urundai kali? It has fenugreek in the urundai. I ate like some 45 years ago. I would appreciate if you can make urundai kali with rice flour. Thank you so much. Is kolukati and urundai kali the same?
Wow... amazing sir...am so interested in watching your videos...the way of explaining is too good ..and I like your smile sir when you explain...it gives a positive feel always...god bless
Why not we make small balls after cooking the rice flour in hot water and then make balls and steam the balls ,(like mani kozhukkattai) so that you can avoid the process of steaming the flour and then again cook to make balls and boil in hot water. This is only my suggestion .Otherwise I love the way of your cooking and the humble way of narrating it unlike other Chefs.Neenga Nalla irukkanaum thambi. I am an ardent fan of you and I don’t miss any of your recipes. I do try most of your recipes. Thanks. Sorry for giving this suggestion.
