Skip to main content

When hot

I have always given ariselu the high brow. I saw them as these hard goodie for nothing. Recently, I had fresh ariselu at my relatives and I realised how I was in the bland (forgive my replacement for 'in the dark' in food context) all the while by not having them as soon as they were made. Now I can feel the taste of the rice in it or is it because I know what goes into it.

Comments

Post a Comment

Popular posts from this blog

Leidenfrost effect

I was thinking about  how water drops evaporate  and came across  Leidenfrost effect . A line in that article about dipping wet hands into molten lead made me ask if this is the effect that lets some people dip into boiling vat of oil for picking out pakoras with bare hands  .  Sure enough
Post a Comment
Read more

Coconut ravani

preview Authors site Authors article medcookingalaska In this book I liked  coconut ravani . Baking semolina. Caramel pudding and Kytheran pudding.
Post a Comment
Read more

Vadi biyyam

Vadi Biyyam We do this for the 21st day of baby's birth. The rice is then cooked in a couple of days, with all neighbours invited for lunch. number of times a woman can receive lap rice odi biyyam songs
Post a Comment
Read more