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Author Topic: Masala Dosai  (Read 1948 times)

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Offline DalPuri

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Masala Dosai
« on: February 03, 2012, 03:27 PM »
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Online Peripatetic Phil

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Re: Masala Dosai
« Reply #1 on: February 03, 2012, 05:05 PM »
Quote from: Ajoy Joshi
"Learning 'how much' teaches you one dish; learning 'how and why' teaches you, or opens up the doors of, the entire cuisine. [...] A combination of passion and practice is, for me, a sign of a good chef."

Wise words, from someone who is clearly a wise man.
** Phil.
« Last Edit: February 03, 2012, 05:48 PM by Phil (Chaa006) »
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Offline 976bar

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Re: Masala Dosai
« Reply #2 on: February 03, 2012, 05:43 PM »
Spot on!!

I couldn't agree more :)
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Offline Les

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Re: Masala Dosai
« Reply #3 on: February 04, 2012, 10:03 AM »
Quote from: Ajoy Joshi
"Learning 'how much' teaches you one dish; learning 'how and why' teaches you, or opens up the doors of, the entire cuisine. [...] A combination of passion and practice is, for me, a sign of a good chef."

And this statement is your other 5% boy's and girl's, IMO

Thank's for posting DP, Very interesting video and website,

http://thoughtsfromajoy.wordpress.com/2011/08/24/when-should-i-add-whole-spices-and-when-should-they-be-ground/

And here is a recipe page

http://www.nilgiris.com.au/pages/indian-recipes/recipes.html

Les

PS
Just joined this guy's website, because I think he has genuinely something to share, and most of all "Wants" to  share
« Last Edit: February 04, 2012, 10:55 AM by Les »
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