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More puffy idalis

In A Short Course in Culinary Experiments, the dosa and idali batter are prepared with long grain rice (also called as raw rice). You can prepare the idali batter with a different protocol, which will result in puffier idalis. The

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Posted in Staples

Culinary experiments on coconut chutney

The coconut chutney described in A Short Course in Culinary Experiments, (procedure CP3), is very simple and tasty.  You can enhance/alter the taste of this chutney by a little tweak in the procedure, by introducing the flavour of tomato.  Additional

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Posted in Chutneys & Pickles

Altering the dough for puris

In “A Short Course in Culinary Experiments,” was mentioned that chappathis and puris could be made with the same dough. This will result in puris that are soft, crispy, and puffy. If you consume the puris within a short time

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Posted in Staples
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