Nabeela: Idly with peanut chutney and sambhar look great. Thanks for letting me know.

Returning the courtesy. Thanks Linda.
They are little bit time consuming, but you can munch on them for days, so worth the effort. Happy muruku making.

Hi MT: Thanks. Your shell sedai, we call it ‘gavvalu’ look absolutely gorgeous.

Hello kavitha: My sister lives in Bangalore.:)
Thanks for your nice words about me and my blog. Greatly appreciate it.
About peanut oil - The region where I am from peanut oil is the regular cooking oil. I like the taste and after coming here to US, I tried different oils but nothing compared to the taste of peanut oil. And also I think of it as one of few pure oils avaialble here.

Thanks Krithika.
“Mullu Tengozhal” , for pronounciation, ‘ZH’ silent? like tengol?:)

Mandira: Thanks. Yep, different shapes but the recipe is same.

Thanks Sudha.

Kalyn: thanks. these are very common snacks in Indian homes. also available in Indian grocery shops. Packets are usually labelled “chakli”.

Pavani: I wish I’d make pretty round coils like you did. Mine always go broke.:) and I blame it on cookie press ofcourse.

Santhi: They taste good with a cup of coffee or tea, don’t they?:)

Ajooba: Thanks. Oils are fat, aren’t they?

Nice to see you here all the way from Gujarat, Anuradha. I am glad to hear that you tried and liked the recipes.
About pesara pindi - Idi maa attamma recipe, Anuradha. Back home at Nandyala, she usually would send the pesalu to grain mil for fine powder. But I on the otherhand buy the readymade moongdal flour from Indian grocery shop for this recipe. Muruku with freshly milled flour tastes superb, no doubt in that and you might know that already. Go ahead do like you mentioned for this recipe. Happy muruku making for Vinayaka Chavati.:)

Roopa: wow, thanks and you are welcome!

Vijaya: Nice to see a fellow Telugu Ammayi from Doha here. Thanks and tiyya pongali banguntundi varalakshmi vrataaniki. Best wishes!

Supriya: Yep, it’s boiled and peeled potato. I forgot to mention in my writeup. Corrected.:)

Thanks for invitation, Jeanne. Only if you promise to participate in September “Jihva”.
Tabloid style writeup, OK - I will be there with a sensational ‘egg in the face’ kind of entry.:) Thanks again for the invite.

Wanted to e-mail you but couldn’t find an address on the site. As you’ve participated in the past, I though you might like to know that the End of Month Egg on Toast extravaganza is runnign again this month (well, July, actually..!) - here’s the announcement:
http://cooksister.typepad.com/cook_sister/2006/07/prominent_blogg.html

It would be great if you could join us again!

I am so excited after seeing your Janthikalu. I am also from Kurnool dt, but presently in staying Doha Qatar.

Thanks for allyour recipes. For this Varalaxmi vratam i am preparing your sweet pongal.

Thanks alot
vijaya

I stumbled on your website and got introduced to the world of food blogging. You are my inspiration! Awesome pictures and great presentations. Looking at the muruku pictures, just feel like picking up one right now. Yummm.