Hi Gayatri Mam, I love all the dishes u make..specially the way u xplain the videos in simple format is truly appreciateable.Im a punjabi girl married to a telugu and thanks to u - im able to cook all the south indian dishes with ease and undertanding.Hope to meet u sometime.Good Luck.- Priya
Very informative and clear. Thankyou, Gayatri garu, can you not shorten the presentations, because it not only takes lot of download bytes, but also you tend to loose interest with long process, If it can be compressed to half of its time, it would be nice, video will be more interesting.
When someone does something appreciate, instead of complaining all the time. I see everytime you comment, it is always to complain, I feel sorry for your partner.
maybe you need an intro to the art of cooking with love - what you term tedious seems to come out of ignorance and possible preference for "quick" and "fast" foods - so please educate yourself on how slow food, prepared with care, is an expression of love and joy.
Nice One.Good information about MLA pesarattu...I always wondered why it was called so. Is it necessary to ferment the batter? I will never ferment for pesarattu. I will try it next time i make it.I usually add 1/2 cup of chanadal for 1 cup of pesalu. Try that version. It tastes good.
Thank you Gayathri garu, MLA information was really interesting. Your explanation is very clear, thanks for that.
marsrishi 2 weeks ago
Hello Gayatri, i like your receipes very much, could you please put words in english which you r showing receipes
Anuwali 7 months ago
Hi Gayatri Mam, I love all the dishes u make..specially the way u xplain the videos in simple format is truly appreciateable.Im a punjabi girl married to a telugu and thanks to u - im able to cook all the south indian dishes with ease and undertanding.Hope to meet u sometime.Good Luck.- Priya
priyachhatwal3 1 year ago
Very systematic and well-explained process gayathri garu.Telugu lo chakkaga eplain chesaru.
sanghigirl1117 1 year ago
Very informative and clear. Thankyou, Gayatri garu, can you not shorten the presentations, because it not only takes lot of download bytes, but also you tend to loose interest with long process, If it can be compressed to half of its time, it would be nice, video will be more interesting.
MurthyER 2 years ago
Your service is very nice
mvhohio 3 years ago
I like your choice of music. 'Love is blue' is a nice tune....Pesarattu looks good too, thanks
davidinfo13 3 years ago
y don u do sumthing instant than teh tedius process
reenachitra 3 years ago
Reena,
When someone does something appreciate, instead of complaining all the time. I see everytime you comment, it is always to complain, I feel sorry for your partner.
universalctzn 2 years ago
maybe you need an intro to the art of cooking with love - what you term tedious seems to come out of ignorance and possible preference for "quick" and "fast" foods - so please educate yourself on how slow food, prepared with care, is an expression of love and joy.
villagebelle 2 years ago
Nice One.Good information about MLA pesarattu...I always wondered why it was called so. Is it necessary to ferment the batter? I will never ferment for pesarattu. I will try it next time i make it.I usually add 1/2 cup of chanadal for 1 cup of pesalu. Try that version. It tastes good.
ping2kiccho 3 years ago
Thanks. You may visit website also where I have discussed the variations. I would definitely try the variation suggested by you.
gayatrivantillu 3 years ago
Thanks andi.. Very perfect Process !
ushadu 3 years ago