- Dry chilly 6 t0 8 (fried)
- Shallots 2 to 3
- Salt
- Oil
Fry the dry chilly well. Grind together chilly, shallots and salt. Add rqd amount of oil into this and mix well.
Monday, September 29, 2008
Vattal Mulaku Chammanthi
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hi tina, i came across ur blog thru mishmash's blog. should say, ur posts r really good and all ur pics are SUPERB!I have been browsing thru most of ur pics just to see how they r......realllllllly great.i take many pics to post one pic still not good. Dono what setting i have to do to get a gud pic!
ReplyDeleteHi Shab, thanks for the compliments... yours is one of the better blogs I have come across till now.. and ur fotos are really good too... The only things you might need to take care are 1. make sure there is enough light(sunlight) while taking picture which enhances the picture quality a lot, 2. Good backgrounds like perfect dark or white backgrounds... 3. Also how much dedication goes into garnishing and presenting the dishes on the platter... Thanks once again for introducing me to ur blog... it's a wonderful one, especially dishes like Thalasery Mutton Dum Biriyani which I have never even heard about and the many cakes n puddings which look so yummy.... keep it going...
ReplyDeletemmmmm, i love this chammanthi :) Amma used to always make it with puzhungiya Kappa :)
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