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Albeleo (November 30, 1999 at 12:00 am)
That plate of spices resembles an artist's palette.
freakunit (November 30, 1999 at 12:00 am)
hi, im from England and i will be cooking this at the weekend. thanks mate
BestestMoron (November 30, 1999 at 12:00 am)
SUGGESTION: If you could the name of the dish before "Indian Food, ...." it will be much better.I have subscriber to your channel, but the names are so long that I can not see the name of the dish. I have to click on each video to see the name of the dish.. If you put the name of the dish first, it will eliminate this problem.THANK YOU FOR ALL THESE WONDERFUL DISHES.. HOPE YOU ADD MUCH MORE.
dishdish07 (November 30, 1999 at 12:00 am)
I prefer putting the curry leaves after the onions are saut well so that it leaves a fresh curry leaves flavour, otherwise the leaves will get very dry
alex4dh (November 30, 1999 at 12:00 am)
fantastic - thank youjust a question - paprika or chilie? it does not matter/ they give different flavour though..
fiamike (November 30, 1999 at 12:00 am)
Hi Suresh, my father came from Nagercoil...are you from near there? He loves his curries very hot.
lavakava (November 30, 1999 at 12:00 am)
kerala porotta, beef fry, kadu manga (kerala mango) pickle and 2 glasses of beer..yummm! too bad a lot of ppl in america and europe think indian food is only the punjabi stuff servved in restaurants! lol!
beerbrewer737 (November 30, 1999 at 12:00 am)
Looks good! I'll have to make it! Now I have to google "curry leaves"! Then I have to find your web site.
personalchefsuresh (November 30, 1999 at 12:00 am)
You are welcome Imanrah1.Thanks for Tuning in
personalchefsuresh (November 30, 1999 at 12:00 am)
Sure, why not. |
