Super Mani's Nani Answers

The 3 Ps. Practice, Process, and Precision.

  As sure as we breathe. Get it checked by ACP Pradyuman, CSI or any lab for any synthetic chemicals.

  I would love to tell you, but then, I’d have to kill you I'd have to get you married into the family. Available prospects are Pushpraj (BE, LLB, FCA) or Anusuya(BA, MA, B. Ed. M.Ed.), choose anyone I am open-minded that way.  

Butter imported all the way from Erode, made from milk of cattle reared mainly on cotton seed and local grasses which give it a nutty, smoky aroma.  Nani’s Fun fact: Eat Coimbatore butter idlis with your hands; the aroma shall linger for 2 hours. And don’t you dare to pollute or defile your fingers during those two hours.     

 Ghee made from the above-mentioned Coimbatore butter. Nani’s Statutory Warning:  Coimbatore Ghee upgrades your palate, there is danger that thou shalt not like a dosa made in any other medium subsequently. 

 Grrr… Name one traditional, south Indian cheese and I will personally come to your house to make dosas with that cheese; ditto for chocolate dosas.   Poda!!! Cheese Dosas it seems. What’s next? Mexican Pongal and Jelly Paniyarams? 

 Yes, I chose to stuff ours with various south Indian preparations instead of the regular jaggery filling.

  It is a vegetable preparation made of grated and diced vegetables; we would call it Poriyal in South India.         

  It is a masala preparation made of miced soya flakes; cooked in whole chettinaad spices

Mail me at the above mentioned address with your question. If it is asked politely and is relevant, Nani will surely answer. Do not disturb the counter staff, they are trained to prepare dishes, not to be your interlocuter.