Kolam by Sudha Balaji

Some simple tips and tricks in cooking .  First is of course the common pulka roti.  Make a circular shaped dough. Heat a pan and place the rolled dough on the pan. How to make a round pulka roti or chapati | How to make pulka puff Make a round shape using the dough.  For this we have to flatten the dough on the rolling stone and roll the dough with the rolling pin.  When rolling pin is moved backward and forward the dough should also rotate (in the clockwise direction) .  This will happen because we usually apply more pressure on our right hand if we are right handers.  So the rolling pin while moving backward and forward will pull the dough or turn the dough towards the right also.  When both happen simultaneously - rolling the pin back and forth and rotating the dough towards the right we will get an almost round or circular shape chapati.  This explanation is given to show how it happens.  While we do we should try to do th...

Bombay chutney Ingredients Gram dhall flour ( kadalai maavu or besan ) - one small cup Turmeric powder - half tea spoon Chilli powder - half tea spoon or less Asafoetida - to sprinkle on chutney Tomatoes - one big size finely chopped Onions - optional  Mix gram dhall flour, turmeric powder, chilli powder, sprinkle asafoetida and add salt to taste.  Mix all the ingredients thoroughly and then add water so that the solution is watery or dilute because the besan flour has the tendency to thicken or clog when we heat.  In a pan add oil, saute with mustard seeds, urad dhall, curry leaves. Add tomatoes to this and fry.  If onions are to be added they should be added first for frying before adding tomatoes. After frying the tomatoes add the solution of gram dhall flour and other ingredients and stir for a few minutes. When the solution becomes thick cooking is complete.  Remove from the stove and add coriander leaves. Some add a pinch of sugar to give a different tast...