Tips , tips , tips.

hi suja,

It is nice to hear that u visited Madurai.
we were there for 3 yrs & had a wonderful time.

Arya Bhavan food, Thatu Idli etc , those small lanes in east mada street, west mada street ............
Driving the car is " simma soppanam" there , rickshaws , cows on the road.............

I am recollecting my memory after reading ur mail.

prabha

hi praba,

thanks for your response
while in madurai we were staying in west mada street near meenakshi bavan restaurant, if you shop near meenakshi temple i think even one day is not sufficient
i bought bindis, bangles, then that thazampoo kumkum, meenakshi kamakshi trio photo for my pooja room in dubai, my mom purchased pallan kuzhi, kolattam sticks
my son also found all those shops friendly and everywhere he picked up some or other toy
i think we can open a separate thread for madurai
chitvish mam excuse us, we are using your tips forum for madurai discussion

Dear Suja,
There is already a thread on Madurai. Now that you have visited Madurai, you may find it interesting to read.
Have I said anywhere that hing & onion should not be used together?
The flavours clash & it is to one's liking, thats all.
You seem to be a Revathy fan !!
Love,
Chithra.

dear chitvish mam,

thanks for your reply
reg onion and hing, in my fmly also my mom and other senior ladies have said
these two are not to be combined, you've not mentioned about it.

Im a revathy's fan, she is a multi faceted lady. Now, she runs mangayar ulagam in kalaignar, only problem is it is aired at 5am here. It will be nice if there is a retelecast in the evening.

hi chitra,

suja says this will become a " madurai discussion " forum.
but u will be the happiest person to discuss about madurai.

The weekly sandhai & the farm vegetables ...........

Everything was reasonable. people were friendly..........


prabha

Dear Prabha,
I fully agree - we should switch over to the Madurai forum !
Love,
Chithra.

Cornflour - 1 tbsp

Castor sugar - 30 gms

Milk - 250 ml

Butter - 30-50 gms

Bring cornflour with milk to a smooth paste.

Simmer slowly to boil, stirring all the time.

Cook until thick.

Allow to becomequite cool.

Cream the butter & sugar till very soft.

On no account warm the butter.

Gradually beat in spoonfuls of the cornflour mixture.

The more you beat, the better, the cream becomes.

Dear Chithra,
When we make ghee from Butter(vennai kachumbodhu), i'm having a great confusion if the butter has completely turned into ghee, except for the color change.Sometimes the bubbles cover the kadai so much that i'm unable to make out.Also any idea to eliminate the kasandu...I get lots.. with aavin butter.Any tip to find the patham?

Thanks in advance.

Dear Aishu,
I use only Aavin butter. Colour change & foaming to the top are indicationas. Switch off & allow till foam subsides completely. Then strain into a dabba.
I am surprised with what you say -unlike other butter, I get less kasandu with Aavin.
Try using quite a big vessel.
Love,
Chithra.

Dear Chithra,
Thanks for the clarification.I had used "uthukuli vennai" for a couple of times, and it seemed to me that there was lesser kasandu...May be i'm wrong in this comparison.Poor me.....

Thank you!