While making savouries, the salt should not be added directly to the flour. It have to be dissolved in water and only the water should be added. The salt that gets settled at the bottom should not be added. If done so, then it will make the savouries burst and oil spill once it is added to the oil.
Like many people, I too follow Samaithu Par of Meenakshi Ammal for many of my recipes, especially for the Bakshanams and a few sweets, but, I definitely add a twist and I have shared how I made those recipes myself. A few of the recipes are tried from different books and from different websites and ofcourse there too I have added my own twist and ingredients have been altered according the taste of family.
I am always open to criticisms and if you try the recipes and find them appealing to your taste do share it and if not pls dont forget to share that too.
Thanks to all those inspiring cooks of my family which includes my paatis (grand mothers), mom, mil, my co-sisters, my friends who are great cooks and who have some specialized dish of their own.
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