It is a dish from my childhood. I love my childhood, but sanga thamizhan has nothing on the other dishes I have from my childhood. The rice, the meat, and the fish have all been cooked with a simple mix of spices, and it is easy to make.
Sanga thamizhan is the new recipe I’m making for my children in the new school year. Although I’m not a cook myself, I do have some interesting dishes to get my kids to enjoy. One is a traditional sanga thamizhan from the day I learned to cook this dish, which I’m making this week. It has one dish: a traditional Chinese sanga tao (meats cooked with rice and vegetables).
Sanga thamizhan is a different type of noodle, and one that I haven’t tried before. It’s made of a mixture of ground beef, chicken, pork, and vegetables and flavoured with spices and other meaty ingredients. It’s great as a main dish, but also great as something to make with other dishes. It’s also a great make-ahead meal in the morning, especially for a night out on the town.
Im also making this dish this week because Im so inspired by the fact that I just started a new job, and have so many opportunities to work on new projects. There are so many good projects going on in the world, and Im excited to see what I can do with it. I have to admit though, I was a little nervous about starting.
sanga thamizhan is an egg curry, made with coconut milk, coconut meat, and vegetables. The main ingredient is a type of fish called sanga (dried fish), and it’s cooked in coconut milk with chilies and spices. It’s one of those dishes that you really do have to try to get the recipe right. If you don’t have this at home, you can substitute the fish with chicken or other firm white meat.
sanga thamizhan is a common dish at Indian restaurants and is usually made with fried fish. The dish is made in a lot of different ways, though most likely here in Thailand, it’s usually cooked as part of a curry. But if you don’t have it at home, here’s a recipe from a restaurant that I tried.
My local Indian restaurant had the recipe for sanga thamizhan, and they were pretty confident that it was the best way to serve the dish. Its one of the first dishes that I learned to make, and I was blown away by how easy it was. The dish is also pretty big, so you can easily have a bowl of it for dinner tonight. Its probably a good idea to try to make this dish at least once.
When the food is done, just set it aside for about ten minutes and take a piece of rice from your mixing bowl.
Sanga is a type of rice that is usually made with sweet potatoes, but you can use anything you like. My favorite way to eat it is to throw a piece of cooked and drained white rice in it, and then fill it with the sanga thamizhan. You can put the sanga thamizhan in anything, and it will work just fine.
I have been known to eat sanga thamizhan with a spoon and all that stuff, but that is way too much rice. That is just not my style.
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