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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.

Saturday, December 3, 2011

Different kinds of Dosa

There are different kinds of Dosas one can make. Batters also differ for certain dosas. Here is a list of dosas which can be made for both breakfast and also for evening tiffin

* Adai Dosa
* Nine Grams Dosa
* Andhra Pesaret
* Neer Dosa
* Wheat Rawa Pesarettu
* Wheat Flour Oothappam
* Gothumai Adai
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    A foodie who love to experiment new dishes and new tastes, got into sharing that I have prepared with friends and family resulted in starting a blog. It have now become a website with about 700 odd recipes. Most of them tried and tested from various books which includes Samaithu par and also different books of Mallika Badrinath. A few from the different woman's magazines too. But I have made definite changes to a few lot of recipes to accommodate my taste and my family's taste.