Mahanandi

8 comments for Ginger and Sonti »

1. How did you powder it so fine? I am having a hard time doing it..

   Rashmi

   Indira replies:
   Hi Rashmi, I usually powder it by pounding in a mortar using the pestle.

   Comment by Anonymous — June 11, 2006 @ 3:54 pm

2. Hello Indira,

   I just expolored your Indian Kitchen section for the first time, I have couple of kitchen equipments and utensils to feature for indian kitchen.

   How do i go about it…?

   Indira replies:
   Feature them on Sundays, Aparna, I’ll link to your post.
   Also, if you would like to host “Indian Kitchen” series on your blog, you are most welcome. I am open to that idea.

   Comment by Aparna — June 12, 2006 @ 1:56 am

3. Was not aware of the Indian Kitchen feature,thats a lovely idea Indira.
   Besides I have always wondered when you have mentioned Amma and authentic Andhra under posted in section!Yesterday while going through your archives, I realised that its bcoz we seldom give credit to our mom from whom we have learnt to make dishes that we post and take it for granted, whereas we never fail to mention one from a fellow blogger! You have thought so deeply about this Indira, I was so impressed by your thoughts!

   Indira replies:
   We all use some unique and special ingredients in our cooking and tough to find photos of them on the internet most of the times, so the idea.:)
   Giving credit to Amma, some think it’s corny, but to me, its always returning the courtesy.
   Thanks Sumitha.

   Comment by Sumitha — June 12, 2006 @ 6:09 am

4. Indira, Didnt see your post on ‘Mistress of Spices’? Busy?

   Indira replies:
   Nope, I remembered the date wrongly, thought deadline July 4th. 🙂
   But Mythili kindly replied me to post the entry anyway and she will include it in her roundup. I am just finishing up the post for Mistress of Spices.

   Comment by L.G — June 12, 2006 @ 9:57 am

5. Hi Indira…

   I ve been trying to post comments on your previous food post of Moong dhal payasam but somehow bcoz of some problem i was unable to post it..ANyway I love the Indian Kitchen series…I will try to post for your 101 Sweet series or the Indian Kitchen..whichever possible….let me see..

   Indira replies:
   Sometimes, that spam karma I have installed behaves weirdly and denies access to regulars also. Sorry about that.
   You are most welcome to participate. For Indian Kitchen series, please post photos on Sundays, that’s the only requirement. I will link them from here.
   For 101 Indian sweets, I can’t wait to read your posts. Thanks again for your interest and looking forward to your participation.

   Comment by BDSN — June 12, 2006 @ 10:23 am

6. I love sonth.. it’s the one spice I have my mom put more of in my chai masala.

   Indira replies:
   Me too.
   It adds a bit of extra punch to chai, doesn’t it?

   Comment by Tamanna — June 13, 2006 @ 12:43 am

7. Thanks Indira..

   It would be a great idea to host “Indian Kitchen” series on blog.

   Comment by Aparna — June 13, 2006 @ 11:16 am

8. Hi Indira,

   This soymilk halwa is very tempting. Can I substitute with our regular milk? Also, pls do give the exact measurements for those ingredients.

   Waiting for yr recipes.

   Thanks.

   Comment by Rama — June 23, 2006 @ 1:19 pm

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